Just call me The Flour Girl.
It wasn't super hot yesterday, so I took advantage of the semi-coolness and did some baking.
I made three loaves of whole wheat bread (one for communion, two for us),
a double batch of buns, ( I've been using the dough from Honey-Glazed Pan Rolls for this lately...I just leave off the glaze.)
a batch of Snickerdoodles,
and a new recipe for soft ginger cookies. The dough is still in the fridge, unbaked, so the jury is out on whether or not the recipe is good. 😉
I made some mess, but not as much as one might expect, because I had to keep washing and re-using my bowls and pans. So, it's not like I ended up with a huge pile of dishes when I was all done.
Have a lovely Sunday, and I'll see you back here tomorrow. 🙂
Today's 365 post: Help me!
I think we had similar days. I peeled and sliced a gallon of peaches and a quart of plums (plums are far more work than peaches) then made
- 2 loaves Sally Lunn (aka squishy white bread),
- garlic & cheese biscuits for the neighbor who gave me peaches,
- 12" peach pie,
- pie crust for the freezer,
- custard,
- Mostly Peach ice cream (from the custard), and
- brownies for a neighborhood gathering.
I also sorted through the fridge to see what could be salvaged. Now that I put a lot of fruit into other things, the wreckage isn't as bad as I'd feared. I may not have a ton of waste next week after all.
I've been studying like crazy for a huge lab practical I have in my anatomy and physiology class this week, so I have baked exactly...Nothing.:P I will be so relieved when this test is over. I'm kind of mad, because I somehow got a "B" on my last test, so it's even more important that I get an "A" on this one!
I did make some awesome crock pot split pea soup the other day. I made some really good ratatouille for dinner last night as well, to use up a lot of vegetables before they went bad. Today I'm going to make some lentil chili. I miss eating meat.:(
By the way, those unbaked snickerdoodles look really pretty! Your photos are always so inspiring.
Hi 🙂
I don't want to come across as critical or anything, but you said one of those loaves you made was for communion? Communion bread should be unleavened, as was Christ and the disciples' bread at the Last Supper, since they were celebrating Passover; especially since leaven is a picture of sin, and the bread is a picture of Christ's broken body--the body of the only One who knew no sin. We use broken saltine crackers or Jewish matzo crackers, which our family also uses for Passover.
Just a thought, from sister to sister. 🙂
No worries...the elders of the church make the decision about what we use for communion, not me! 🙂 Every church I've been a part of in my 32 years has used leavened bread, so in our denomination, it's not considered to be a big deal.
It is true that sometimes leaven is used in a negative example, but then again, Jesus likened the kingdom of heaven to yeast, saying that we should spread the way yeast spreads. 🙂
We occasionally use matzoh, but not as a matter of course.
That is alot of baking for a hot day 🙂 I too use the same bowls over and over...now that we don't have a dishwasher I am so careful. It's been a month and I think we are going to make it without one..it helps having a seven year old who hasn't realized the monotony of it. I like using our toaster oven during the summer to bake. We have the 6 hole muffin, cookie sheet and bread pan. It makes just enough for a meal but not to store in the freezer.
Kristen, How did you get the pan rolls to look like buns? Did you just bake them on a baking sheet? Did you bake them for the same amount of time? Thanks! Anne
I just made them into balls and placed them onto a baking sheet. And I baked them for about 15 minutes.
You may have discussed this before, but how do you store all of your baked items? Loaves of bread and rolls? Perhaps Tupperware-type plastic containers?
Love your blog bunches! 🙂
I usually store them in plastic bags, which I reuse until they fall apart. I just shake out the crumbs, store them in a drawer, and use them again.
Quick question for you...I have been making the sandwich bread for the past several months and if we eat the bread right after it bakes it is wonderful, but if we eat it the next day, or later, the bread is not very soft. Is there a way to make the bread a little softer if not eating immediately? I have tried microwaving it for a few seconds and that doesn't seem to help too much.
Hmm. Is it rising properly? If the gluten has been developed properly, it should stay soft for a few days.
Or maybe try slicing it and freezing it shortly after baking it and then take out slices as you need them?
It's so hot here, I can't even imagine turning on the oven. We had pizza on the meal plan, but I decided to go with pesto (already in the freezer) pasta (already in the fridge)..... and I was still sweating preparing it! Everything looks delicious, though - and now you're set for awhile.
Loved this post! Everything looks great! Thanks for giving us another glimpse into your life for some much needed inspiration 🙂
The pictures, as usual, look awesome. Were these taken on the rebel or on the new camera body?
I'm not positive...I know some of them were taken with the 7D, but I think a few were taken with my old body too! I switched back and forth yesterday. lol
That's it, I'm bookmarking your blog in by "blogs" folder for easy future access. Good reading and info. Just might inspire me to use that oven more as well.
No baking here this weekend but I did do a lot of batch cooking. Trying to fill my freezer with homemade convenience foods before school starts next week. I did 3.5# of taco meat, 3.5# of ground beef seasoned for Italian meals, 3# of cooked chicken - diced & sliced for meal plans, and 10c. of brown rice. That should provide the base for quite a few meals. I had hoped to get 2 batches of cookie dough in the freezer too but I ran out of time. When the weather cools, I'll do some baking.
I just want to say, "You rock!" Thanks for setting a good example to all of us women!
-Hannah