Christianity Oasis Forum

[kimberly]

Does anyone ever say no to a home-made cinnamon roll?

Warm and soft, fresh from the oven...major YUM.

Today I made some for Uncle Les totake home... He kept saying how big they were from his local quick-stop....well, no quick-stop canbest me! Lol.

Here's my version of the Big Cinnamon Roll:




The pan measures 15x10, honest...my angle for picture taking is weird. :D



Well, wish there was aroma-puter...and sharing . You could sit down with me on the back patio, and have a roll.
Life is good when there's yeast in the dough!

Happy rising,
Kimberly

[kimberly]

Do you like dill? I sure do. It takes me back to my grandma's kitchen, summer mornings when I lay in bed early and listened to my grandpa shave, the radio news, and grandma making coffee in the kitchen. Pretty soon, I could smell the "dilly bread" toast wafting down the hall of their small KC apartment. It's the only bread I ever remember her making. She was a good cook, but not an avid bread maker.

I retained my love of dilly bread, that simple yeast bread with cottage cheese, egg and minced onion in it. I wanted to create this taste in a sourdough, without using a lot of extra ingredients. True sourdough has only 3- water, salt and flour and uses a starter made from flour and water.

I kept the integrity of the sourdough and added dill weed, dill seed, and dried minced onion, a little honey to avoid bitterness, and a tiny amount of butter. The result was very tasty. Toast, anyone?

[kimberly]

It's been a bountiful day at the bakeria. Even caring for my dad, I had time to bake 9 loaves of bread. 5 were healthy wheat, 4 rye sourdough. I love both of these, and build a lot of my meals around them. The wheat, toasted, has a nutty flavor and is laced with bits of crunchy wheat kernals. I like peanut butter on it.
The rye is tangy and chewy with a crispy crust, and is really lovely toasted with cream cheese spread on it. It's all about the toast, .

As always with any successful endeavor, the Holy Spirit is at work. By His strength and grace, I can do anything. Loading loaves into hot cast iron in the 450 degree oven is a bit strenuous, but the pleasure of creating something good to eat, and good for you makes it worth the effort.

Most of the loaxes will go out the door, that's what it's about! A friend made me sticky labels for the breads I bake that say "Two Fishes" at the top, and I write in the kind of bread it is. I chose this name because I like the story of the 2 fishes and 5 loaves the small boy had, that Jesus fed so many with. I feel that happens when I take a few cups of water and flour, and come up with all this bread! It's miraculous to me how God can take what little we have to offer, and multiply it to minister to others.

I hope your day has been miraculously full of Jesus.
Kimberly

[Dora]

You amaze me! Blessing so many even when dad need extra care than usual. God bless you!!!

OOOH By the way. Sorry I drooled all over your bread.

[kimberly]

I love you, dear Pine.
You always have a kind word to say.
So, I'll overlook the drool.

[Dora]

I LOVE YOU TOO!!!!

[kimberly]

I love to "bake for trade". This is a Pullman loaf I traded for 2 dozen big, lovely farm fresh eggs. A Pullman loaf is baked in a long lidded pan and makes a loaf we recognize as sandwich bread This one is a light honey wheat.






The pullman loaf got it's name from the long, narrow 'pullman' kitchen of a railway car. They used these loaves in the railcar kitchens because three loaves of pullman bread occupied the same space as two of the round-topp loaves.

Fun to make, easy to slice, and tastes so buttery good, it's like eating cake.
I almost guarentee the pickiest child will eat this. It's my version (healthy because of the chemical free, preservative free flour) of 'Wonderbread'.