Really, I can.
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Showing posts with label WIP. Show all posts
Showing posts with label WIP. Show all posts
Tuesday, November 11, 2008
Thursday, October 30, 2008
Honey Whole Wheat Bread
The nesting urge has taken over, and the funny thing about it is that it's entirely unpredictable. With each child there's been a different flavor to the madness, and this time, it's sweaters for myself. I'm entirely certain that the world could cave in if I don't complete as many sweaters as possible before the new person makes The Appearance, and there's no fighting it.
Yes, you'll notice a finished Liesl there under it all, but the official FO pic will have to wait until I can take a decent picture of it on me. Basically, during any moment I have to myself, I feel compelled to knit, not style a shot, so that's the story.
I haven't shared a recipe in a while, and since the Knitting Cook site is now officially down (oh yeah, I'm pretty sure that I forgot to mention that I just can't podcast anymore, so.... sorry 'bout that.), I decided to post my Honey Whole Wheat Bread here. Also, I made a tiny change in the flour balance, which I like even better, so here is the updated version.
Presenting: the recipe for the Honey Whole Wheat bread that I make several times a week. It's great plain fresh out of the oven, in a savory sandwich, as toast with butter, french toast, or whatever else you want to do with it. The bread is flavorful with honey and butter, but not so overtly that you can't use it in a good, hearty, BLT.
This is my version of my mom's original recipe. I am completely happy with this recipe, but feel free to vary it according to your own taste, adjusting the balance of whole wheat to white flour, etc.
Note: These directions assume that you are making this recipe by hand. If, instead, you are using a substantial stand mixer (like a Kitchen Aid) or a bread machine, add the liquid first, then the dry, and break the egg on top of it all. If you're using the bread machine, you will want to add both cups of whole wheat flour right away -- just check on it after it's been kneading for a little while to see if it needs more flour or a few more tablespoons of water.
Combine in large bowl:
1 cup whole wheat flour (you will need one more cup after liquid ingredients have been added)
1-1/2 cups white bread flour (very important that it's bread flour and not all purpose)
1/3 cup rolled oats (I use Old Fashioned Rolled Oats)
1 tsp salt
1 scant Tablespoon yeast
1 heaping Tablespoon Vital Wheat Gluten
Melt:
1/4 cup (1/2 stick) butter
Add:
1/4 cup honey
1 cup water
Warm in microwave or stovetop to 110-120 degrees (it's almost too hot for my finger to stay in it for more than 2 or 3 seconds when it's this temp.)
Time and clean-up saving tip: melt the butter in a 2-cup glass measuring cup, add honey until it reaches the 1/2 cup mark, then add water to the 1-1/2 cup mark. Put all in microwave together -- in mine it takes 50 seconds to get to the right tempurature, and in my parent's microwave it takes just over a minute.
Add wet ingredients to dry, along with:
1 egg
Stir with wooden spoon until combined.
Add:
1 cup whole wheat flour
Tip out onto lightly floured surface, and knead for 5-8 minutes to build up gluten in flour, adding more flour as needed to keep it from sticking. Knead until smooth and elastic. (There are videos on YouTube that show you how to properly knead bread if you've never done it.)
Grease bowl and place ball of dough inside (I spray PAM on the the inside of the bowl, put the dough in, then spray the top of the dough to keep it from sticking). Put a piece of waxed paper over the bowl, then a kitchen towel to insulate.
Allow dough to rise until doubled (this may take anywhere from 1 to 2 hours depending on your house, your yeast, the weather outside, and many other factors I have yet to determine). You will know that it's ready when it looks like twice the original amount, and when you stick your fingers in the top about two inches down, the indentation stays and doesn't spring straight back up.
If you are having extra trouble getting your dough to rise, or are in a rush, turn on your oven to the very lowest setting. Place some boiling water in an oven proof bowl or pan in the bottom of the oven, and put your bowl of dough on one of the oven racks. Turn off oven when it gets fairly warm, and your dough should rise nicely. (Thanks to MA for that great tip!)
Pull dough out of bowl, and roll up into loaf shape, pulling a "skin" of dough around the whole thing to smooth it over. Place in greased loaf pan. Cover once again with waxed paper and kitchen towel, and leave to rise until doubled (this, once again, will vary in time, but expect at least an hour unless you have an especially "yeasty" house.)
Once the loaf is risen to your liking, put into a cold oven, and turn the heat on to 350 (you could pre-heat the oven, but putting it in cold gives it the extra punch to rise just a bit more). Bake until suitably golden on top -- in my oven this takes 35, and at my parent's house this took just under 30 minutes. An instant-read thermometer stuck into the loaf will read 200 when the bread is completely baked through.
Note: if you badly jar the loaf when putting it into the oven, it could deflate. If this happens, you will need to re-form the loaf and let it rise again in a re-greased pan.
Turn out immediately on to a cooling rack. This bread slices best when it's completely cooled, but seriously. Who wants to wait?
(Pictured here with mini-loaves of date-nut bread)
OK kids, I've got to get back to my knitting. I am helpless to resist.
Yes, you'll notice a finished Liesl there under it all, but the official FO pic will have to wait until I can take a decent picture of it on me. Basically, during any moment I have to myself, I feel compelled to knit, not style a shot, so that's the story.
I haven't shared a recipe in a while, and since the Knitting Cook site is now officially down (oh yeah, I'm pretty sure that I forgot to mention that I just can't podcast anymore, so.... sorry 'bout that.), I decided to post my Honey Whole Wheat Bread here. Also, I made a tiny change in the flour balance, which I like even better, so here is the updated version.
Presenting: the recipe for the Honey Whole Wheat bread that I make several times a week. It's great plain fresh out of the oven, in a savory sandwich, as toast with butter, french toast, or whatever else you want to do with it. The bread is flavorful with honey and butter, but not so overtly that you can't use it in a good, hearty, BLT.
This is my version of my mom's original recipe. I am completely happy with this recipe, but feel free to vary it according to your own taste, adjusting the balance of whole wheat to white flour, etc.
Note: These directions assume that you are making this recipe by hand. If, instead, you are using a substantial stand mixer (like a Kitchen Aid) or a bread machine, add the liquid first, then the dry, and break the egg on top of it all. If you're using the bread machine, you will want to add both cups of whole wheat flour right away -- just check on it after it's been kneading for a little while to see if it needs more flour or a few more tablespoons of water.
Combine in large bowl:
1 cup whole wheat flour (you will need one more cup after liquid ingredients have been added)
1-1/2 cups white bread flour (very important that it's bread flour and not all purpose)
1/3 cup rolled oats (I use Old Fashioned Rolled Oats)
1 tsp salt
1 scant Tablespoon yeast
1 heaping Tablespoon Vital Wheat Gluten
Melt:
1/4 cup (1/2 stick) butter
Add:
1/4 cup honey
1 cup water
Warm in microwave or stovetop to 110-120 degrees (it's almost too hot for my finger to stay in it for more than 2 or 3 seconds when it's this temp.)
Time and clean-up saving tip: melt the butter in a 2-cup glass measuring cup, add honey until it reaches the 1/2 cup mark, then add water to the 1-1/2 cup mark. Put all in microwave together -- in mine it takes 50 seconds to get to the right tempurature, and in my parent's microwave it takes just over a minute.
Add wet ingredients to dry, along with:
1 egg
Stir with wooden spoon until combined.
Add:
1 cup whole wheat flour
Tip out onto lightly floured surface, and knead for 5-8 minutes to build up gluten in flour, adding more flour as needed to keep it from sticking. Knead until smooth and elastic. (There are videos on YouTube that show you how to properly knead bread if you've never done it.)
Grease bowl and place ball of dough inside (I spray PAM on the the inside of the bowl, put the dough in, then spray the top of the dough to keep it from sticking). Put a piece of waxed paper over the bowl, then a kitchen towel to insulate.
Allow dough to rise until doubled (this may take anywhere from 1 to 2 hours depending on your house, your yeast, the weather outside, and many other factors I have yet to determine). You will know that it's ready when it looks like twice the original amount, and when you stick your fingers in the top about two inches down, the indentation stays and doesn't spring straight back up.
If you are having extra trouble getting your dough to rise, or are in a rush, turn on your oven to the very lowest setting. Place some boiling water in an oven proof bowl or pan in the bottom of the oven, and put your bowl of dough on one of the oven racks. Turn off oven when it gets fairly warm, and your dough should rise nicely. (Thanks to MA for that great tip!)
Pull dough out of bowl, and roll up into loaf shape, pulling a "skin" of dough around the whole thing to smooth it over. Place in greased loaf pan. Cover once again with waxed paper and kitchen towel, and leave to rise until doubled (this, once again, will vary in time, but expect at least an hour unless you have an especially "yeasty" house.)
Once the loaf is risen to your liking, put into a cold oven, and turn the heat on to 350 (you could pre-heat the oven, but putting it in cold gives it the extra punch to rise just a bit more). Bake until suitably golden on top -- in my oven this takes 35, and at my parent's house this took just under 30 minutes. An instant-read thermometer stuck into the loaf will read 200 when the bread is completely baked through.
Note: if you badly jar the loaf when putting it into the oven, it could deflate. If this happens, you will need to re-form the loaf and let it rise again in a re-greased pan.
Turn out immediately on to a cooling rack. This bread slices best when it's completely cooled, but seriously. Who wants to wait?
(Pictured here with mini-loaves of date-nut bread)
OK kids, I've got to get back to my knitting. I am helpless to resist.
Blogged with the Flock Browser
Friday, September 26, 2008
To compare: Lendrum vs. Fricke
This morning started out with bread in the oven:
Honey Whole Wheat and mini-loaves of Date-Nut bread
We opened the boxes containing our official homeschooling curriculum,
and completed a successful day of learning.
I've also got most of the laundry washed and hanging out to dry, so I feel pretty accomplished for 3:30 in the afternoon! (As our washer is tiny and takes 2 hours per load, and dryer doesn't dry, laundry is a full-day affair here what with all of the hanging out and running up and down stairs that needs to happen.)
Currently on the needles for playground knitting and movie watching:
Show-Off Stranded Socks by Anne Campbell (PDF and Ravelry links), knit Magic-loop on KnitPicks classics (2.5mm, 32" cables) in Spunky Eclectic "Time Of The Month" colorway (rage, chocolate and tears).
Currently on the wheel:
Fine "Bluegrass" singles for a laceweight 2-ply
I'm working from this fantastic 1oz Franquemont Fibers batt I purchased from Spunky Eclectic sometime over the summer:
I'm interested to see how many yards I can get out of just the one batt.
It's got to be the most enjoyable spinning experience I've ever had, truly. If you're a spinner and you've never tried one of Abby's batts, you must.
Her fibers are blended with a purpose (she says that the superwash wool in this blend create a slightly tougher yarn while allowing for the luxury spinning experience, and the pure merino is kind of like the "glue" to hold it all together -- this lady knows what she's talking about here.)
I'm greatly enjoying spinning on my Lendrum again, which I had missed so much over the summer. Speaking of wheels, a belated update on the Fricke back in NY -- thanks to Amy's suggestion (whom I had bought the wheel from), I took the treadle off the wheel, the wheel off the frame, switched the two identical looking screws, and it now works perfectly!
Having gone from one wheel to the next so recently, I can tell you by comparison that the Fricke has an easier treadling action, larger orifice, bigger bobbins, more ratios on the one maiden head; the Lendrum has more solid wood, an overall slightly sturdier feel, a more direct orifice, more options for upgrading (with the jumbo plying head, quill head, and very-fast-flyer). Very flexible wheels both, it is hard to choose just one. I say go with your budget, you really can't go wrong with either. No matter what though, there will always be a special place in my heart for my lovely Lendrum. It's good to be together again.
Honey Whole Wheat and mini-loaves of Date-Nut bread
We opened the boxes containing our official homeschooling curriculum,
and completed a successful day of learning.
I've also got most of the laundry washed and hanging out to dry, so I feel pretty accomplished for 3:30 in the afternoon! (As our washer is tiny and takes 2 hours per load, and dryer doesn't dry, laundry is a full-day affair here what with all of the hanging out and running up and down stairs that needs to happen.)
Currently on the needles for playground knitting and movie watching:
Show-Off Stranded Socks by Anne Campbell (PDF and Ravelry links), knit Magic-loop on KnitPicks classics (2.5mm, 32" cables) in Spunky Eclectic "Time Of The Month" colorway (rage, chocolate and tears).
Currently on the wheel:
Fine "Bluegrass" singles for a laceweight 2-ply
I'm working from this fantastic 1oz Franquemont Fibers batt I purchased from Spunky Eclectic sometime over the summer:
I'm interested to see how many yards I can get out of just the one batt.
It's got to be the most enjoyable spinning experience I've ever had, truly. If you're a spinner and you've never tried one of Abby's batts, you must.
Her fibers are blended with a purpose (she says that the superwash wool in this blend create a slightly tougher yarn while allowing for the luxury spinning experience, and the pure merino is kind of like the "glue" to hold it all together -- this lady knows what she's talking about here.)
I'm greatly enjoying spinning on my Lendrum again, which I had missed so much over the summer. Speaking of wheels, a belated update on the Fricke back in NY -- thanks to Amy's suggestion (whom I had bought the wheel from), I took the treadle off the wheel, the wheel off the frame, switched the two identical looking screws, and it now works perfectly!
Having gone from one wheel to the next so recently, I can tell you by comparison that the Fricke has an easier treadling action, larger orifice, bigger bobbins, more ratios on the one maiden head; the Lendrum has more solid wood, an overall slightly sturdier feel, a more direct orifice, more options for upgrading (with the jumbo plying head, quill head, and very-fast-flyer). Very flexible wheels both, it is hard to choose just one. I say go with your budget, you really can't go wrong with either. No matter what though, there will always be a special place in my heart for my lovely Lendrum. It's good to be together again.
Blogged with the Flock Browser
Friday, October 26, 2007
S'mores cupcakes and wooly warmth
I've been so busy for the past few weeks. Besides producing the new podcast episode, I was also getting ready to fly home for a visit. My husband was leaving for a work-related thing that would take him away from home for about a month, and so I scrubbed my house from top to bottom (with the help of my friend Jillian!), and packed up myself and the kids and flew back to NY on Tuesday.
Anyway, that's my reason for not showing you this earlier.
It's the Button Me Up pullover from Cosmic Pluto, and I'm knitting it out of Handpaintedyarn.com Handspun Bulky in Wine Red. I sort of feel like a cheater because I'm using handspun that I didn't personally spin, but I'll get over it. I love the color; it's the perfect shade of burgundy.
I cast on for this a few weeks ago and was just starting the sleeves when I suddenly realized something -- I was going to run 2 skeins short, because I hadn't read the pattern carefully enough! (Pattern calls for 4 skeins in MAIN color and 2 in CONTRASTING. I was knitting it all in one color, and...right. Just 4 skeins.) I went on the Handpaintedyarn.com site to buy the two more needed, and found that they had sold out of the color! I really didn't want to rip everything back to knit it in two colors instead, so I searched around on Ravelry to see if anyone else had the same color that they'd be willing to sell me.
Two different people suggested emailing the yarn company to see if they had some extra in backstock that they just hadn't entered in the system. I did that, and as it turns out, there were 6 extra skeins just sitting there, unlisted!
I immediately ordered what I needed, and had it shipped to my mom's. It arrived yesterday, and I'm going to work on this exclusively until it's done.
This'll be my first "real" sweater that I've knit for myself, and I'm so excited to be able to actually wear it! It's been nice and chilly here too, so I'm sure that I'll get plenty of opportunity.
In other news, I finally blocked this.
PROJECT SPECS:
Pattern: Nightshade Canopy Shawl by Susan Laurance.
Needles: Size 9 KnitPicks metal interchangables
Yarn: My own handspun worsted/bulky, roving dyed by Amy of Spunky Eclectic
Notes: I will definitely knit this again -- probably a little bigger, in thinner yarn. It was a simple and satisfying project, and the pattern is well written and clearly laid out. I would recommend this for a first-time shawl project.
While in route to Paris, I worked on Sahara, and this is as far as I've gotten:
Since it's been so grey and cold out, I've just been having a hard time finding it in myself to work on it. All I want is to snuggle into warm, thick, wooly goodness. Silk and rayon just haven't been pushing my button as of late.
Yesterday, I made S'mores Cupcakes:
Cupcake recipe from Cupcake Bakeshop, marshmallow frosting from Yumbrosia. At Cupcake Bakeshop, Chockylit filled the cupcakes with marshmallow fluff, but I didn't want to loose any of the graham crackery goodness, so I decided to spread the ganache over the top like she did, and then to pile on some marshmallowy meringue on top (piped out of a plastic bag with corner snipped off). My little sister (9-year-old Rachel) helped me with the double-layer frosting, and we had quite a fun time in the kitchen together.
Chockylit found that her cupcakes didn't quite rise and shrunk while cooling, and I had the same experience. I didn't think that it affected the overal quality of the final product though, so it was fine. Next time, I'd add less butter as she suggested to see if that helps any.
They've been a big hit with everyone who's tasted these so far. There's a buttery graham cracker crust on the bottom, and then a graham cracker-laced not-too-sweet cupcake. The ganache is bitter dark chocolate, which contrasts nicely with the fluffy, supersweet billowy topping. I tosted them under the broiler as a last step (with oven door open, of course!), which really took them over the top. I was going to stick a square of chocolate into the marshmallow frosting, but decided to stop while I was ahead.
Anyway, that's my reason for not showing you this earlier.
It's the Button Me Up pullover from Cosmic Pluto, and I'm knitting it out of Handpaintedyarn.com Handspun Bulky in Wine Red. I sort of feel like a cheater because I'm using handspun that I didn't personally spin, but I'll get over it. I love the color; it's the perfect shade of burgundy.
I cast on for this a few weeks ago and was just starting the sleeves when I suddenly realized something -- I was going to run 2 skeins short, because I hadn't read the pattern carefully enough! (Pattern calls for 4 skeins in MAIN color and 2 in CONTRASTING. I was knitting it all in one color, and...right. Just 4 skeins.) I went on the Handpaintedyarn.com site to buy the two more needed, and found that they had sold out of the color! I really didn't want to rip everything back to knit it in two colors instead, so I searched around on Ravelry to see if anyone else had the same color that they'd be willing to sell me.
Two different people suggested emailing the yarn company to see if they had some extra in backstock that they just hadn't entered in the system. I did that, and as it turns out, there were 6 extra skeins just sitting there, unlisted!
I immediately ordered what I needed, and had it shipped to my mom's. It arrived yesterday, and I'm going to work on this exclusively until it's done.
This'll be my first "real" sweater that I've knit for myself, and I'm so excited to be able to actually wear it! It's been nice and chilly here too, so I'm sure that I'll get plenty of opportunity.
In other news, I finally blocked this.
PROJECT SPECS:
Pattern: Nightshade Canopy Shawl by Susan Laurance.
Needles: Size 9 KnitPicks metal interchangables
Yarn: My own handspun worsted/bulky, roving dyed by Amy of Spunky Eclectic
Notes: I will definitely knit this again -- probably a little bigger, in thinner yarn. It was a simple and satisfying project, and the pattern is well written and clearly laid out. I would recommend this for a first-time shawl project.
While in route to Paris, I worked on Sahara, and this is as far as I've gotten:
Since it's been so grey and cold out, I've just been having a hard time finding it in myself to work on it. All I want is to snuggle into warm, thick, wooly goodness. Silk and rayon just haven't been pushing my button as of late.
Yesterday, I made S'mores Cupcakes:
Cupcake recipe from Cupcake Bakeshop, marshmallow frosting from Yumbrosia. At Cupcake Bakeshop, Chockylit filled the cupcakes with marshmallow fluff, but I didn't want to loose any of the graham crackery goodness, so I decided to spread the ganache over the top like she did, and then to pile on some marshmallowy meringue on top (piped out of a plastic bag with corner snipped off). My little sister (9-year-old Rachel) helped me with the double-layer frosting, and we had quite a fun time in the kitchen together.
Chockylit found that her cupcakes didn't quite rise and shrunk while cooling, and I had the same experience. I didn't think that it affected the overal quality of the final product though, so it was fine. Next time, I'd add less butter as she suggested to see if that helps any.
They've been a big hit with everyone who's tasted these so far. There's a buttery graham cracker crust on the bottom, and then a graham cracker-laced not-too-sweet cupcake. The ganache is bitter dark chocolate, which contrasts nicely with the fluffy, supersweet billowy topping. I tosted them under the broiler as a last step (with oven door open, of course!), which really took them over the top. I was going to stick a square of chocolate into the marshmallow frosting, but decided to stop while I was ahead.
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