This fragrant loaf has a moist and hearty center with a crisp crust.
Bread flour can be substituted for the gluten flour and unbleached flour.
If the dough isn’t baked before it doubles in size, punch it down and reshape it. In 1-2 hours it will rise again and be ready to bake.
¹/3 cup packed brown sugar
2 Tablespoons Dough-pep or gluten flour
¼ cup softened butter
1 cup whole wheat flour
1 ½ cups old-fashioned rolled oats
2 teaspoons salt
½ teaspoon instant yeast
2 ¼ cups cool water
Mix above ingredients together and add:
4 cups unbleached flour
When all the flour is mixed into the dough put it in a large bowl and place plastic wrap over it.
Let sit for about 24 hours or until doubled in size.
Shape into a round loaf and place in a greased cast-iron dutch oven. Cover with plastic wrap for 1-6 hours until almost doubled. Slash top of dough with sharp knife.
Put lid on dutch oven and place it in a cool oven.
Turn oven to 450° for 55-65 minutes until top bread crust is brown and the temp inside the loaf is 205°.
Remove bread. turn it out onto a rack and allow to cool completely before slicing.
I loved the process of developing this Coloring Case pattern. It is designed with slots to store your coloring books and pens and pencils. It also has a zippered pocket for the pencil sharpener, eraser or Ipad and earbuds. If you turn the case inside-out you can latch the tabs so the case stands up giving easy access to all the pencils and pens. One of my favorite coloring books; Floribunda: A Flower Coloring Book is extra large, so I added to the pattern a larger case for the book and extra colors.
The large case has a shoulder strap for comfort and convenience. Find your pattern here: Coloring Case
If you glanced through my web site you realize that I like to design appliqué quilts. I have more ideas than time. The local guild inspired me to design one for them. As usual, a design is simply a problem to be solved.
The guild needs to make money by raffling off the quilt.
The quilt needs to look great from across the room inviting people to get close enough to buy raffle tickets.
The quilt must have sections that can be given to other quilters to stitch.
The quilt should represent the Sacramento valley.
The design must be approved by the quilt show chair for 2018.
The quilt show chair expressed a wish for a stained glass window quilt so I looked at the best for inspiration.
Louis Comfort Tiffany
The advantage to this design idea is there are a variety of shapes that can become quilt blocks for other guild members to stitch. I wanted to simplify the design so it wouldn’t be intimidating for those who are new to appliqué. I started with a mountain and a few hills. We can see the part of the Sierra range from town. I added the basics of a tree.
I worked with Korey Chase and Sandra Mollon the Quilt Show Chair and the Artistic Adviser until the design looked like this:
There were many modifications and adjustments plus a few terrific group appliqué lessons lead by Sandra.
Fabric Garden offered us their classroom for our first stitching session. The room was FULL! I was delighted.
Our next sewing session was at Meissner’s. Thank you to both venues for their generosity.
Due to all the hard work we see results.
Several weeks later the sashing and borders are stitched and the quilt top is done except for stitching down a few birds.
The quilt is now with the long arm quilter. I can’t wait to see the results.
Bread rolls are extremely adaptable. They can become burger buns or fancy seeded knots or a great way to entertain a group of children for an afternoon.
From the Wolfkill Family
2 cups warm water (120° for Rapid Rise yeast)
½ cup sugar
1 teaspoon salt
½ cup oil
2 pkgs. or 4 teaspoons Rapid Rise yeast
½ cup oatmeal
½ cup ground flax seeds
2 cups whole wheat flour
3-4 cups white flour
Combine water, sugar, salt, egg and oil.
Add the yeast, oatmeal, flax and slowly add the flour and knead or mix until the dough is firm but still sticky. Place in oiled bowl and let rise in warm place. (About 30 minutes.) On a floured surface knead the dough and shape into buns. Place on oiled cookie sheets or in oiled muffin tins. Let rise until double in size. (About 30 minutes.)
Heat the oven to 400°. Bake the buns for 11-15 minutes until golden brown. Spray the bread roll crusts with oil. Cool on racks.
Fabulous with cranberry sauce. These bread rolls are great as burger buns and disappear when children are around.
½ cup butter
½ cup granulated sugar
½ cup packed brown sugar
1 cup Pumpkin puree or 100% Pumpkin
1 teaspoon vanilla
1 Tablespoon Boiled Cider (optional)
3 cups quick oats
1 ½ cups flour
½ cup ground flaxseed
1 cup ground almonds
½ teaspoon salt, optional
1 teaspoon baking soda
1 Tablespoon Pumpkin Pie Spice
1 cup diced dried apples
Heat oven to 350º. Mix butter and sugars until they are well
blended and pale in color, (about 5 minutes). Add one egg at
a time and mix well. Mix in the pumpkin and vanilla. In a
separate bowl combine the dry ingredients. Mix them into the
butter mixture. Spoon onto cookie sheets and bake for 9-12
♦ ½ cup coconut oil (substitute for butter).
¼ cup chia seeds soaked in 1 cup water for 10 minutes.
(Substitute for egg)
omit ground flax seeds.
♦ ½ cup coconut oil (substitute for butter).
Add the ½ cup ground flax seed to 1 cup water and microwave
for 3 minutes. Chill. (Substitute for egg)