Saturday, February 12, 2011

It's Not Over Yet!

Although the birds seem to be a lot more active this week, the temperatures here have been brutally cold. Winter, it seems, is not over yet! The groundhog predicted an early Spring. We can only hope!
Here are a few new things to help keep you warm. I love making wraps and this Mobius style is fun to wear. Wear it as a hood or as a shoulder warmer - with the twist to the side with a brooch, or just loose and casual. Here's one in a pretty Granite Gray.

I've also designed my own pattern for Hooded Scarves. I like to make the hood part rounded at the top so it's not too pointy. This soft, homespun-style yarn drapes nicely, is lightweight, yet warm!


Visit my Etsy shop for some warm gifts for yourself or others! Custom orders are welcome.

Wednesday, February 2, 2011

Crusty Bread


My mom gave me a baguette pan a few years ago, but I was afraid to try it. Now that I found this recipe, I've been making a lot of baguettes! Here is the original recipe, written for a bread machine. I'd rather mix the dough by hand than bother with a bread machine.
French Baquettes Recipe on Allrecipes.com

Here's my adapted version that's easy to mix by hand or with a dough hook on your mixer.
In your mixer bowl or a large bowl, mix together 1 1/2 teaspoons yeast, 1 tablespoon sugar, 1 teaspoon salt, 1 cup bread flour, and 1 cup warm water. Mix well and let sit 5 minutes, until bubbly. Add 1 1/2 cups bread flour, mix well and knead (either by hand or with the dough hook on the mixer) until smooth. Place in a greased bowl, roll it around so that the top of the dough is greased also, cover and let rise in a warm place until double.
Roll the dough out on a floured board until it measures approximately 12" X 16". Cut with a sharp knife into two pieces 8" X 12". Starting on a 12" side, roll each piece, trying not to allow bubbles or too much flour. Pinch the ends closed and place on a greased baguette pan or on a parchment-lined baking sheet. With a sharp knife, cut 3 diagonal slits in each. Cover and let rise in a warm place until doubled in size.
Preheat the oven to 375°. Mix together 1 egg yolk and 1 tablespoon water and gently brush over the tops of the bread. Bake 20 - 25 minutes in preheated oven until golden brown. Cool on a rack.

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