Progress!! Down to the final border finally! I started quilting this quilt in the middle of November – it should be done by now and would have if I hadn’t gotten out of my routine by dismantling the quilting frame to have a sewing room remodel. Finally getting back on track though. I spent last night getting the final border marked. I will quilt around the flowers and designs and then straight diagonal lines. Here are some photos.
This one is from the end that is done so you can see what it is like without the blue lines.
Using my lines at the sides to start off I use my one inch ruler as a marker
I don’t worry about perfectly straight lines, I think this quilt looks a little primitive and doesn’t need perfection (ha ha and if you believe that you will notice I do not strive for perfect but fun). The wrinkles will be pulled out when in the frame. Linking up to Em’s Scrapbag, and Love Laugh,Quilt,
And now on to the bread I was making Saturday night – I said I would share if it turned out and we loved it – such a nice soft loaf – but always as is with fresh bread it is soft the first day but always a little drier the next and is always best heated up slightly to bring out the softness I think. The recipe was for two loafs, with using one bread pan and the round loaf it made the round loaf a little small – it could have been larger for a nice full loaf – maybe a round loaf and several buns? or two bread pan sizes. I found this on Pinterest as I do most recipes –
1 cup warm water
1 cup milk
1/3 cup sugar
1 package yeast
1/3 cup oil
1/2 tablespoon salt
4.5 to 5.5 cups flour – a little more to kneed in
1 cup cinnamon chips – find by chocolate chips in grocery area
In the mixer combine yeast, sugar, water and milk, let stand for about 5 minutes – do not have the water too warm-no more than 105-115 degrees. Add in oil and egg and mix until blended. Slowly add in 2 cups of flour and mix well and add salt. Add a half cup at a time and add in the chip and continue mixing adding a little flour at a time. The dough will be sticky. Use the least amount of flour if you can – the stickier the softer the dough will be but you want to be able to form a loaf so must kneed in a little. Turn out onto a floured board and kneed in a little flour – at this point I will say I added my chips in too early and they started to melt almost right away – that is why it looks so swirled – if you do not want this to happen wait as long as you can before you add them in – they melt fast!!
put in a greased bowl and let raise – about 1 hour – turn out onto the floured board again and using a little flour to help the stickiness form into two loaves place in greased pans. Let rise once more about 30 minutes while the oven heats to 350 degrees – bake about 40 minutes depending on your oven.
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