I know I already did one post today, but I thought I would do another. I think we are going to be home bound for several days to come with the ice storm fast approaching our area of Arkansas. I thought I would get an applique project ready to work on. I have the Christmas Quilt on the frame but if we loose power the room that the quilt frame is in is far from the fireplace so most likely I would not be back here working on it all that much. I will have to put one of the space heaters back here if I do quilt.
I posted of the Red and Green Traditional Applique by Jeana Kimball at this post I had not gotten started on it although I did get the background fabric last month. I thought it was time. I think what I will do is alternate between the Little Brown Bird Quilt and the Red and Green. I won’t get bored that way I hope.
My first block, I am in the process of glue basting in place. When that is all done it will be ready for me to bring into the living room where I can applique in the comfort of the fireplace in the living room if the power goes out.
With the cold weather approaching I thought it was a good day to bake some bread. I love the smell of bread baking don’t you all? I made some modifications to a recipe I had – yes I know I do that a lot
–
Mixed Grain Bread
1 package active dry yeast
2 1/4 cups of warm water (110 degrees about)
3 tablespoons sugar
2 tablespoons salt
2 tablespoons vegetable oil
1 egg
1 cup wheat flour
1 cup quick cooking oats
4 cups white flour +?
2 tablespoons ground flax seed (optional)
In a large bowl dissolve yeast in warm water. Add the sugar, salt, oil and wheat flour, oats, 1 cup of flour and the egg. Beat until smooth. Add as much of the flour you can with the mixer you use and beat until smooth. Turn onto a floured surface and knead in a little more flour until the dough is smooth and elastic. You might need more than the 4 cups of white flour total. If you are a bread baker you will be able to judge this ok.
Cover and let rise in a warm area until the bread is double in bulk. About 1 1/2 hours. Punch the dough down and divide the dough in half. Shape each into a loaf. Place into 2 greased bread pans and let rise again until double in bulk.
Bake at 375 for 40 minutes. Remove from pans and let cool.
Don't they look good! I think I am almost ready for an evening snack - some butter and jam will make it perfect
Stay tuned – I’m sure I will have photo’s of our winter storm over the next couple of days — thank goodness for our generator! I don’t know how we would survive our winter storms without it. Maybe we won’t loose our power – one can hope!
{ Comments on this entry are closed }






