So I managed to finish the tableware and the wall hanging.
I've 3/4 finished the Sashiko Cushion, need to unpick the lining I have sewn in as I've had another idea.
Have started the other piece of tableware, and had planned on doing some more tonight, but had a nap when I got home, so didn't get to it.
Have now decided to make 2 mug rugs and some little purses.
Tuesday, November 29, 2011
Friday, November 18, 2011
Ongoing Projects
So I have a number of projects on the go at present...
Am not doing much else this weekend as there is track work on the train line, and I will not be attempting to travel on the replacement bus service! I might even have some pics to share during the week, although they will have to be sneak peaks as these are Christmas presents.
Hope you all have a fun weekend planned!
- Japanese Lady Panel that needs: Sashiko stitching, sandwiching, shadow quilting & binding.
- Tableware that needs: Ditch-stiching, quilting & binding.
- Handbag that needs: Cutting out & sewing.
- Mug Rugs that need: Everything!
- Tablecloth that needs: Cutting out, piecing, backing, ditch stitching & finishing.
- Cross Stitch that needs: Colour stitching.
- 40th B'Day Quilt that needs: Cutting out.
- Pink Lap Quilt that needs: Ditch stitching, quilting & binding.
Am not doing much else this weekend as there is track work on the train line, and I will not be attempting to travel on the replacement bus service! I might even have some pics to share during the week, although they will have to be sneak peaks as these are Christmas presents.
Hope you all have a fun weekend planned!
 |
| Sweet Peas. |
Sunday, November 6, 2011
To Cook! Cinnamony Sugary Goodness!
Well I finally made this bread that I read about a long time ago. I read this on Baking My Way Through Germany and loved the thought of it. I was a little scared of trying a bread, seeing as the last time I attempted it, it was a disaster. The deciding factor in making this recipe yesterday was the heat of the day, a need to knead some frustration out, and a large stone bench! Thanks to Karen from The House of Wilson for lending me her bench, oven and the heat in her laundry! Oh and the help with eating it too!
I found this recipe fairly easy to follow, I just couldn't take the waiting! So I've included the recipe below, and some pictures of my results. Yes, the colouring on the top is seriously brown, almost burnt, but it made for a crispy cinnamony sugary goodness! :D
I think you should give this recipe a go, and enjoy the delicious results!
Cinnamon Sugar Pull-Apart Bread
For the Dough:
2¾ cups plus 2 tablespoons all-purpose flour(Plain), divided
¼ cup caster sugar
2¼ teaspoons (1 envelope) active dry yeast
½ teaspoon salt
¼ cup unsalted butter
1/3 cup milk
¼ cup water
2 eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup caster sugar
2 teaspoons ground cinnamon
¼ cup unsalted butter, melted until browned
1. In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining ¾ cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.
5. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
6. While the dough rises, whisk together the sugar and cinnamon for the filling. Set aside. Melt 2 ounces of butter in a saucepan until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
7. Deflate the risen dough and knead the remaining 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.
8. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
9. Preheat oven to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
10. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.
11. The bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.
Yield: One 9×5-inch loaf
Prep Time: 3 hours | Bake Time: 30 to 35 minutes
Taken from : http://www.browneyedbaker.com/ and is a recipe adapted from :
http://www.joythebaker.com/blog/ who adapted it from: http://www.hungrygirlporvida.com/
I found this recipe fairly easy to follow, I just couldn't take the waiting! So I've included the recipe below, and some pictures of my results. Yes, the colouring on the top is seriously brown, almost burnt, but it made for a crispy cinnamony sugary goodness! :D
I think you should give this recipe a go, and enjoy the delicious results!
Cinnamon Sugar Pull-Apart Bread
For the Dough:
2¾ cups plus 2 tablespoons all-purpose flour(Plain), divided
¼ cup caster sugar
2¼ teaspoons (1 envelope) active dry yeast
½ teaspoon salt
¼ cup unsalted butter
1/3 cup milk
¼ cup water
2 eggs, at room temperature
1 teaspoon pure vanilla extractFor the Filling:
1 cup caster sugar
2 teaspoons ground cinnamon
¼ cup unsalted butter, melted until browned
1. In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining ¾ cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.
5. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
6. While the dough rises, whisk together the sugar and cinnamon for the filling. Set aside. Melt 2 ounces of butter in a saucepan until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
7. Deflate the risen dough and knead the remaining 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.
8. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
9. Preheat oven to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
10. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.
11. The bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.
Yield: One 9×5-inch loaf
Prep Time: 3 hours | Bake Time: 30 to 35 minutes
Taken from : http://www.browneyedbaker.com/ and is a recipe adapted from :
http://www.joythebaker.com/blog/ who adapted it from: http://www.hungrygirlporvida.com/
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