Tag Archives: Bread

Springtime In Paris

I just participated in my first Ravelry swap.  My cyber friend Melissa has blogged about swaps and I was very interested.  The Itty Bitty Knits group was doing Springtime in Paris themed swap and so I jumped in.  I had to knit the Frenchie Hat from Itty Bitty Nursery and matching booties or Jelly Bean Baby Socks.

When I got my swap partner I was so excited!  Monkeybuttbabies (aka Jessica) and I had been talking online already and discussing meeting up since we live so close.  I was excited to have her as a partner so I could meet someone new I had so much in common with.

The hat and socks knit up really quickly and this was my first time working with Spud and Chloe yarn.   It is fantastic yarn!  But I feel this way about all Blue Sky Alpacas so I wasn’t surprised that I fell in love immediately.  I loved the patterns and I made the socks to match the hat.  I think they make a cute pair, er, trio?

I tried to work out meeting up with her, but I was pressed for time because I have family coming to visit soon (hooray!!). 

I invited her to the bi-monthly knitting group that meets at the LYS.  She didn’t say whether she would be there or not, but I wanted to go anyway.  Oh I had so much fun!  I enjoyed it more that I thought possible and I will be going there from now on!

She wasn’t there (I didn’t expect her to be) so since I was pressed for time, I just delivered the package to her house myself.  I made French bread this morning to include in the package and wanted it to be fresh for her.  I hope it was ok that I just delivered it myself.  Because I didn’t have to ship it I was able to include some fun stuff in it.

I don’t know if what I sent was acceptable.  I had a hard time knowing what to send since previous swaps seemed inconsistent to me.  Some swappers sent more than others and no monetary value was established.  From studying past swaps I figured that a package total of $75 seemed to be the proper amount.  I did my best to include things that she and her family would be interested in.

The package included:

The hat and socks

2 loaves of French Bread

2 patterns (Dindy Beret and French Press Felted Slippers– both themed for the swap)

a skein of Cascade 220 Wool

My favorite coffee (Larry’s Beans…. yum)

Charlie’s Soap (she cloth diapers as well)

A doggie bag gift from my dogs to hers (just some of their treats)

10 stitch markers.  I have been wanting to try jewelery making for some time now and stitch markers have been a perfect place to start.  So easy and satisfying because it’s instantly gratifying.

And finally the whole package was given to her in a market bag.  It seems like this is her favorite part, which is funny since it was an afterthought.  I’m glad I included it! 

Now I can’t wait to receive mine!  I wonder who has me…



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Fry Bread

Fry Bread

1 tablespoon ground flax seeds blended with 2 tablespoons water (equivalent of 1 egg)
1 tablespoon of yeast
1/4 cup warm water
1 1/2 teaspoons salt
1/4 cup sugar
1/4 cup Earth Balance, vegan margarine, or vegetable shortening
1/2 cup warm water
2 1/4 cup unbleached all purpose flour

Put flax seeds and 2 tablespoons of water in a blender and whip until they are the consistency of an egg.

Dissolve the yeast in 1/4 cup warm water.

Combine sugar, salt and Earth Balance in a bowl. Add 1/2 cup warm water to dissolve the sugar and salt. Add the flax seed mixture and mix. Add yeast and flour, knead and let rise in a warm place for 1 hour.

Beat down, cut into 8 even pieces and press into 6 inch circles. Deep fry until golden brown.

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Corn Bread

1 cup cornmeal
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 tablespoon salt
1/4 cup vegetable oil
1 cup sugar
2 tablespoons ground flax seeds with 1/4 cup water (equivalent of 2 eggs)
1 cup nondairy milk

1. In a medium bowl, combine dry ingredients.
2. In a large bowl, mix vegetable oil with sugar. Add ground flax seeds and water. Add dry ingredients alternately with the nondairy milk.
3. Put batter in a 9 by 9 inch pan sprayed or brushed with olive oil. Bake at 400 for about 20 minutes, or until toothpick inserted in center comes out clean.

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Buttermilk Biscuits

3 cups unbleached all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup plus 2 tablespoons cold, unsalted butter, earth balance, or vegan margarine
1 cup well chilled butter milk, or 1 cup nondairy milk mixed with 1 tablespoon lemon juice.

1. Preheat the oven to 425. To make buttermilk, add 1 tablespoon lemon juice to 1 cup of nondairy milk. Whisk and set aside.
2. Mix flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Cut in butter or earth balance using a pastry blender until the mixture resembles course crumbs. Add buttermilk (nondairy mixture) and mix until a sticky dough has formed.
3. Dump dough onto a lightly floured surface and knead for a few strokes just until dough is evenly mixed. Kneading too much will make the biscuits tough.
4. Press dough out until it is 1 inch thick and cut out biscuits. Re knead and repress the dough until all the dough has been shaped into biscuits.
5. Bake until biscuits are firm to the touch and the bottoms and tops are lightly browned, about 15-18 minutes. Serve hot.

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Beer Batter Bread

Beer Batter Bread

3 C. all purpose flour
3 Tbsp. firmly packed light brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 12 oz. unopened bottle of beer, at room temperature
4 Tbsp. unsalted butter, melted, plus extra for greasing and serving

Preheat oven to 375 F. Grease a 9-by-5 inch loaf pan.

In a bowl, stir together flour, brown sugar, baking powder and salt. Open the beer and add it all at once; it will foam up. Stir briskly just until combined, about 20 strokes. The batter should be slightly lumpy. Pour into the prepared loaf pan and drizzle with the melted butter.

Bake until the top is crusty and a cake tester inserted into the center comes out clean, 35-40 minutes. Let rest in the pan for 5 minutes, then turn the loaf onto a cooling rack. Serve warm or at room temperature the day it is made. Cut into thick slices and accompany with plenty of butter.

Serving tip: Serve this bread with hearty soups, stews, and braises.

*Williams-Sonoma Bread recipe book, pg. 54, published by Simon & Schuster Source, New York.

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