Diverse Consensus<\/em>\/VCFASummer 2012 Collective Dear Ones<\/strong><\/p>\nThe Bakery, June 8-July 8, 2018<\/p>\n
Diverse Consensus <\/em>is The Bakery\u2019s Inaugural Exhibition. It reunites a group of Artist\/Makers who were brought together by Vermont College of Fine Arts Visual Arts MFA program in 2010-2012. Diverse Consensus<\/em> acknowledges the path each artist has taken since graduation. Each work and narrative documents how creativity and life beyond academia has informed Artists choices and how time and opportunities have expanded their definition of what constitutes the contingencies of a creative practice. Characterizing Vermont College of Fine Arts pedagogy, eleven participating Artists using diverse mediums form a construct of reunion positioning a model for our socio-political time.<\/p>\nParticipating Artists: Kathryn Eddy, Jeanette Hart-Mann, Wilson Hurst, Yukiyo Kawano, Renee Lauzon, Cindy Pacyk, Terrilynn Quick, Alexandra Ross-Reed, Michelle Welzen collazo-Anderson, Matt Whitney, Josh Worman, Linda King Ferguson<\/p>\n<\/div><\/section>\n
<\/span><\/span><\/div>\nBREAD<\/strong><\/p>\nBecause I\u2019ve made all our own bread for about thirty-five years, I\u2019m feeling as if my compass headings have done a 180 since I\u2019ve moved my studio into what was for about seventy years a working bakery and now an artsite. Here\u2019s my recipe. It\u2019s a dense whole wheat molasses loaf with a grainy texture. The recipe makes four loaves that can be frozen or gifted. A warm thick slice has been described by my husband as a full meal. It\u2019s great toasted!<\/p>\n<\/div><\/section>\n
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Bread Recipe <\/span><\/span><\/span><\/p> Whole Wheat Molasses Bread\/ Makes 4 loaves<\/strong><\/p>\n6 cups lukewarm water (85-105 degrees)<\/p>\n
2 tablespoons yeast<\/p>\n
\u00be cup molasses<\/p>\n
\u00bc brown sugar<\/p>\n
1 cup oatmeal<\/p>\n
1 cup flax meal<\/p>\n
\u00bd cup flax seed<\/p>\n
1 cup wheat germ<\/p>\n
1 cup oat bran<\/p>\n
1 cup wheat bran<\/p>\n
1 cup<\/p>\n
3-4 cups whole wheat flour (substitute 1-2 cups white flour for less dense or\u00a0\u00a0 crumbly bread)<\/p>\n
2 \u00bd tablespoons salt<\/p>\n
\u00be cup vegetable oil<\/p>\n
6-8 cups flour<\/p>\n
Flour for kneading<\/p>\n
1 egg<\/p>\n
Pour water into a large bread bowl, add molasses, sugar, yeast, oatmeal, meals, germs, and 3-4 cups flour making a thick mud mixture. Beat by hand 100 strokes. Cover with damp towel, let rise 45-70 minutes until bubbly. Fold (don\u2019t stir) in salt, oil, and flour. Add and knead in as much flour as needed. Cover with damp towel, let rise 50-60 minutes. Punch down 30 times. Cover with damp towel, let rise another 40-45 minutes. Cut dough into 4 pieces, let sit for 5 minutes. Knead each piece 5 times. Place each piece in an oiled (Pan) bread pan. Cover the pans with a damp towel and let rise 15-25 minutes until loaves are above the pan edge. Slit tops of each piece and wash with egg if desired. Bake 50-70 minutes at 325 in an electric oven or 350 for a gas oven. If your oven is hot, bake bread for about 45 minutes in a 325 oven. Bread is done when you knock on it and it sounds hollow. Remove from pan and place on a wire rack. Cover with a dry towel and let cool slowly. Enjoy!<\/p>\n <\/div> <\/div> <\/div><\/section>\n<\/div>\n
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