Amish White Bread

We all know my husband loves bread of any kind, so I am always on the hunt for a new homemade bread recipe.  I came across this one a few weeks ago and made it a few days later.  Ahhhh, the smell of fresh baked bread in the kitchen, so lovely, and it pairs so nicely with beef stew on a cold fall evening that is quickly turning to winter.  This recipe was a huge hit in my house, I hope you like it!  

Amish White Bread

Recipe adapted from Allrecipes.com

Ingredients

• 1 cup warm water
• 3 Tablespoons sugar
• 2 1/4 teaspoons yeast (or 1 packet)
• 3/4 teaspoon salt
• 2 Tablespoons oil
• 3 cups flour

Amish White Bread

Recipe adapted from Allrecipes.com

Ingredients

• 1 cup warm water
• 3 Tablespoons sugar
• 2 1/4 teaspoons yeast (or 1 packet)
• 3/4 teaspoon salt
• 2 Tablespoons oil
• 3 cups flour

Directions

In a glass measuring cup, dissolve the sugar in the warm water, then stir in yeast.  Let the mixture sit for about five minutes to proof until it gets foamy.

In a stand mixer, mix together the oil, salt, and  1 cup of flour.  Add in the yeast/water/sugar mixture.  Slowly add in the remaining two cups of flour.  Mix well until a cohesive dough mixture forms.  It should not be sticky and should clump together in a ball. 

Place in an oiled bowl and turn once to coat.  Cover with a damp cloth and let the dough rise for one hour until double in bulk.  Punch the dough down and knead briefly.  Shape into a loaf and place in a greased 9x5 loaf pan.  Allow to rise for 30 more minutes (dough should be about 1 inch above the top of the loaf pan).  

Bake at 350 degrees for 30 minutes.

Let cool before slicing.

Enjoy!

The original recipe makes a double batch, if you don't need two loaves of bread, make the recipe according to the directions, let it rise the first time, then divide in half.  Place half in a loaf pan and let rise and bake that loaf.  For the other half of the dough, wrap it in plastic wrap, and place in a freezer ziploc bag.  You can save the dough for another time!  Take the dough out of the freezer in the morning and place in the fridge, when you are ready to bake, unwrap the dough and place it in a loaf pan, let rise for 30-45 minutes in a warm place, and then bake as directed.  

The measurements for two loaves of bread are listed below. 

• 2 cups warm water (110 degrees)
• 1/3-2/3 cup white sugar (1/3 cup makes it sweet enough)
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups flour. 

<--- Click on the magic button for nutrition info and a printer friendly version

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Placemats

Last year was my dear friend's 30th birthday, the first of my friends to celebrate such a milestone.  I really wanted to do something special with her to celebrate, unfortunately, I was a wee bit distracted as I was getting married the day before her wedding.  Since I couldn't celebrate with her last year, I wanted to do something special for her this year for her birthday.  

I chose to make her placemats for two reasons.  1) I know she loves owls and I was trying to think of something I could make that would use owl fabric that would be useful and 2) She received a set of beautiful placements at one of her bridal showers that I was at, so I knew she was a placement person :)

Then I was off on the hunt for some owl fabric.  My fabric store options are fairly limited where I live, but I was able to find a fun owl print.  I know the back side doesn't really match, but I wanted something a little more toned down that her husband would also enjoy.

These placements were fun and simple to make.  Now that I've made a set for a friend, I just might have to make some for me with some fun holiday prints to add to my collection!

What you need:

• 3/4 yard of two coordinating fabrics
• 3/4 yard Pellon (or something stiffer to put in the middle)
• Matching tread

What you do:

Decide what size you want your placemats to be.  I wanted mine to be fairly standard size/on the larger side. 

Cut your fabric one inch larger than you want your finished placemat to be.  I wanted to use my entire 3/4 of a yard of fabric, so I cut 4 pieces 19x13 (for finished placemats 18 inches by 12 inches)

Place your two fabrics right sides facing in.  Lay the Pellon on top.  Pin around the edges.

Using a 1/2 inch seam allowance, sew around all four edges of your placemat.  Leave a 4 inch opening on one short side for turning.  (I know this seems like a big seam allowance, but you really do want it this big!)

Clip your corners (to give you crisp edges when your turn your placemats right side out).  Turn placemats right side out.

 Iron along your opening, pressing the edges in.

Top stitch, using a 1/4 inch seam allowance around all four edges.  This is why it was important to have a 1/2 inch seam allowance.  Top stitching will hold all of your layers in place, even with washing and will close the hole you used for turning. 

 You can also use a fancy or decorative stitch to topstich your edges, or stitch in a contrasting color.  If you want to try your hand at quilting, this would be a nice small project to work with.  Quilting the layers would help hold them in place through many washings, but is not necessary.

I hope you enjoy making your own placemats!  Either for yourself or as a gift.  If you have any questions, let me know.

Have a great day!

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Twice baked Squash

I can't believe we are already into November!  Where is this fall going?  Actually, I'm glad we are having fall weather.  The trees along the river have been beautiful and the weather has been pretty decent, if a little cloudy.  I'm just glad we have had some true fall weather and didn't go straight from summer to winter like we sometimes do.

Today I've got another great fall recipe for you to take advantage of seasonal produce.  Last week I shared with you a simple apple crisp recipe and today I have this great side dish of twice baked squash.  Enjoy!

Ingredients

• 1 lb acorn squash
• 1 tablesppon butter or margaine
• 1 tablespoon brown sugar
• 1 teaspponn cinnaomon

Directions

Wash the squash and cut it in half.  Scoup out the innards and seeds.  Place the squash on a baking sheet or in a baking pan.  Bake at 350 degrees for one hour. 

Remove from oven and let cool 10 minutes.

Scoup out the flesh of the squash and add the butter, brown sugar, and cinnamon.  Mash with a potato masher. 

Place into a baking dish, and return to oven for 15 minutes.

*Note - The squash I used in this recipe was very small and only provided a big enough serviing for one.  This is the first time I have made this recipe, next time I will get a larger squash and adjust the butter/brown sugar/cinnamon accordingly.



 <-- Click on the Magic button for nutrition information and a printer friendly version


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