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Archive for the ‘bread’ Category

Decided to start this year off right, with a pan of gooey, sticky cinnamon rolls.  It is a new year, and time for some new beginnings.  New traditions, more fun, and less rules.

I have really missed writing here, and want to resume.  However, I will be taking a new rout this year.  I am no longer focusing on pretty pictures or deep thoughts.  I am not going to kick myself for sharing the nitty gritty of everyday life.  My goal is to find beauty in the everyday things.  Today, it was the joy of my family as they consumed these rolls.  It was the butter and syrup bubbling all around them, as they cooked.  It was Daniel, joyfully dancing around with his first loaf of bread, proudly sharing it with everyone.  These are the beautiful things.   What are the beautiful things in your life?

* * * * *

To make these rolls, I melted 3 tablespoons of butter in the pan, poured in some corn syrup and sprinkled on some pecans.  Then  rolled a batch of Hop Yeast Bread dough out into a 12″ x 18″ rectangle, buttered it, sprinkled on cinnamon and sugar, then rolled it up into an 18″ long log.  Sliced the rolls and placed them in the pan to rise.  They were baked for about 30 minutes at 350 degrees.  To serve, dump pan upside down onto a sheet of waxed paper and scrap all the gooey topping onto the rolls.  Eat while still warm.

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Have you ever wondered if there is an alternitive to dry active yeast, besides sour dough?  Are you curiouse as to how a home maker obtained yeast before it was readily avalible on the market?  I was, and I found some answers…

At first I was skeptical.  Aren’t hops for beer?  Yes, and no.  They also make a wonderful fresh yeast that keeps well and makes lovely bread. 

For my recipe, see here…

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As I work to finish projects that have already begun, I am happy to say that one has been completed…half-way.  What good is just one sock?  …So I race against time, to complete the second.  I hope to have them done before this weekend, when my husband will be going hunting.  After all, they are no good, left at home.  (Not that they won’t get lots of wear in the months to come.) 

I was a bit anxious as to how they would turn out since I had to write my own pattern…but they fit him perfectly.  I could not find a one that was thick enough in the ankle for my husband.  This one is highly customizable; I tried it out on the baby first. 😉  I hope to share it soon; I am still working the details out.

This morning I baked bread…  I love the feel of smooth dough in my hands; and the aroma baking leaves in my home.  The repiticious work of kneading is soothing.  It reminds me to slow down and enjoy life.  The grins, on little faces, rewarding.  …I think I made enough to last the week. 

Normally, I bake all the loaves plain, to eat with lunch, but as we are changing some things in our diet, I spiced things up today.  There are loaves of orange-rosemary, loaves of lemon-oat-poppy seed, flat bread (plain, but dense), to be eaten with soup or dipped in oil, and a pizza crust.  Technically, the flavored loaves are sweet breads, or ‘cakes’, since eggs and butter were added.  The flat bread and pizza crust are both ‘french’ breads: water, flour(s) and yeast.

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banana cake/bread

Through out the years I have tried many banana cake and bread recipes.  When I started cooking, I was careful to follow one for the item I wanted to make, but then I began comparing recipes, and noticed that there was little or no difference between those specified for bread and those for cake.  This is now the one I reach for when ever there are banana’s to spare.

Ingredients:

  • 1 1/2 cups mashed bananas (3-4 ripe bananas)
  • 2 large eggs, slightly beaten
  • 1 1/4 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup milk
  • 1 teaspoon lemon juice
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder recipes

Instructions:

  1. Preheat oven to 350*. 
  2. Grease and flour pan(s).  For a cake use two 8″ or 9″ round pans, or one 9″x13″ pan.  For bread use two 4″x8″ pans, or one 5″x9″ pan.
  3. Cream together the bananas, eggs, sugar, butter, milk and lemon juice.
  4. Add the rest of the ingredients, and mix thoroughly, stirring 3-5 minutes.
  5. Pour into pans, and bake 30-35 minutes for cake rounds, 45-60 minutes for others, or until toothpick comes out clean.
  6. Cool for 10 minutes, then remove from pans, and cool completely.
  7. Frost cakes.

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