The Postage Stamp Quilt & Cinnaburst Bread

Baking/cooking, Postage Stamp Quilt

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 –


Cinnaburst Bread

1 cup warm water
1 cup milk
1/3 cup sugar
1 package yeast
1/3 cup oil
1/2 tablespoon salt
1 egg
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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10 comments… add one
  • Marianne Apr 10, 2017

    I made a loaf of whole wheat bread in the bread machine Saturday – it was so awful that I had to throw it away. I made another one yesterday with a little added gluten, and it was great. It felt odd buying gluten when a lot of people are trying to avoid it. But I guess it’s the magic ingredient. I’ve never used those cinnamon chips, but your bread looks yummy. Thanks for the recipe!

  • Ramona Apr 10, 2017

    Your bread looks delicious! Thank you for sharing the recipe. It has to feel great that your are in the home stretch on your Postage Stamp quilt. I just love the border you made.
    Ramona recently posted…Another Pile GoneMy Profile

  • Karen Beigh Apr 10, 2017

    The clam shell border is unique. So creative.
    Karen Beigh recently posted…Slow Stitching SundayMy Profile

  • maxine lesline Apr 10, 2017

    The swirls in the bread are a plus, a visual dimension, and thanks for the recipe. Really glad to hear that perfection in quilting takes a back seat to enjoying just doing
    it… I listened for years to those stern advocates and worried about achieving THEIR goals… then came Gwen Marston with her Liberated Quilting… then others joined … as if released from forced confinement. The border of perky flowers is appealing… and cheerful… is this your own design?

  • Sandra B Apr 10, 2017

    Karen, you will be finished with the Postage Stamp quilt soon…I am sure of it!! You know I love this quilt and all its scrappiness!! And the appliqued borders are so cheerful….Your quilting always looks amazing, and I am of the belief that while there may be some imperfect stitches in my hand quilting, if I am pleased with the results, it doesn’t matter what anyone else may think. I think perfection is way over-rated…. “finished” is way better than perfect!!
    The bread sounds delicious…thanks so much for sharing the recipe…I have not used cinnamon chips before, so thanks for introducing them to us….

  • Dottie bishaw Apr 10, 2017

    I love anything with cinnamon in it, thank you so much for this recipe, I’m going to try it. Thank you for showing how you do quilting on the applique border. You did a great job on it. I love the bright flowers, especially the little birds. Now may I have a slice of that bread with butter on it please? Lol! I have my coffee already, thank you.

  • Raewyn Apr 10, 2017

    You seem so close to fiishing the postage stamp quilt – very exciting, it’s going to be such a beauty! The bread looks and sounds delicious; I’ve never heard of cinnamon chips – I’ll have to have a look to see if we have them in NZ.
    Raewyn recently posted…Weekend SewingMy Profile

  • Belarmina Apr 10, 2017

    Karen bonito acolchado,
    el pan se ve delicioso
    gracias por la receta

  • Lisa Apr 10, 2017

    Even though I don’t do it much myself, I love hand quilting.

  • Emily Apr 14, 2017

    Your quilt is coming along nicely.
    Thanks for sharing the bread recipe.
    Emily recently posted…Dahlias and MarigoldsMy Profile

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