SCRAPS BECOME UTILITARIAN

We all have scraps and can't bear to throw them out.  We acquire fabric, we have no idea how we will use it.  An Internet group had a challenge.  One which was to be fun and not demanding and would help get rid of some scraps.

It was called "Iron Quilter Challenge". 

The items I chose to use for my Iron Quilter Project.

The rules were:

Pick a focus fabric and 4-6 supporting fabrics.

Any embellishments you wanted.

A fabric that was not quilting cotton

Backing fabric

Batting

Set aside 2 hours of time.  Pick out your fabrics (don't use part of your 2 hours to pick fabrics and embellishments) and make a mini quilt 9x12 inches.  Use the six supporting fabrics, inserting them into the focus fabric creating another piece of fabric.   Finish in the two hours time. This was the general idea. 

When I heard the challenge size I immediately thought of a sheet of paper and decided I would make a note book cover.  This changed to a note book pouch.  I don't have any finished pictures of the project because I gave it to my niece to carry her crayons and paper to the hospital with her for her Chemo/Radiation treatments before I realized I didn't have finished pictures.

This is what I created from scraps.  I had the Laurel Burch fabric which I knew I would never use.  It would just be sitting in the stash.  With the cat theme I used the fake fur for the zipper opening of the pencil hold pocket.  The pocket was lined with bright orange dotted fabric.  I made a ball of yarn for a zipper pull.  I inserted the fabrics so the cats looked like they were peeking out from where they were hiding in a lumber pile.  The front was batted and backed with orange dot.  I quilted it in the ditch.

For the back I made a zipper in the middle so she could slip a note book inside.  

I joined the zipper back to the front and used a binding I had left over from another quilt.

It was a very fun exercise and it was freeing not to have a preconceived pattern.  Now months later I used the idea to contrive a folder cover for myself.  This is a little larger.  I received a fat quarter from a friend in my favorite colors.  But as with all fat quarters there wasn't enough fabric to make a quilt or to use for an accent fabric in a quilt.  What was I to do with it?  Looking at it I thought back to the Iron Quilter challenge.  I thought I can make something for my self.  I recently bought myself a large plastic file folder to use for filing instructions for current projects.  I am always needing things like glasses, rulers, pencils ETC.  I thought I will make a "cover bag" for it.  I set about measuring it, I knew I wanted to make a bag with a box bottom to accommodate the file case when it was loaded with goodies. 

I proceeded to grow my fabric so I would have enough fabric for both sides.  If I didn't, I knew I would have something in the stash to go with it.  The finished file folder cover is 15"x12"x1 1/2".

The folder cover front.

The folder slides into the top of the cover.

Tthe colors are very purple, orange and a limey army green.

I put a zipper in the bottom row.  I put glasses and things like that in there.

Cover Back

The zipper opening on the left is a pocket the length of the cover.  I use it for rulers.

This will not be my last experience in "fabric insertion". This  has encouraged me to tame other fabrics to do my bidding.  I am curious as to what other objects d'art I can produce.  Hmm, maybe kitchen accessories for small appliances, or use the technique to make a fanciful set of place mats.  Each one different but all matching.  I am only limited by my imagination.

Take time and have fun, create something wonderful and utilitarian from your scraps

You can also visit me at:

http://glosgarden.blogspot.com/

Where I have stories of my cats and other pets 

a blog about my courtship with my husband,

and a blog about my most embarrassing moment.

and

http://organicinstlouis.blogspot.com/

blogs about the wildflowers on our farm

Organic methods we use,

some cooking and some poetry

All pictures and writings are my own.  Please ask permission before copying from my blogs.

TREASURED TIME NOT TIME LOST

I finally put a hand project I have been working on for the better part of 6 years, up on the wall.  I only work on this when I am waiting.  Waiting endlessly for planes or doctors or any place else you have to hurry to just to find out you have to wait.  I have recently started taking my project bag with me when I ride along in the car.  Every where we go takes at least 30 minutes to get there and when I am not driving I am "Waiting".  I've been wanting to speed this project up and the ride along fit the bill.  I really get a lot done in that time.

The pattern for this quilt, I think I got from one of the Nickle Quilts books. 

It requires 4.5" colored squares, 2.5" X 4.5" colored rectangles,

1.5 inch white squares, and 2.5 inch white squares.

One of those sleepless nights I needed something quiet to do and reading didn't fit the bill.  I decided to cut out a quilt.  This pattern had been in the back of my mind for several years.  I wanted a star quilt and didn't want to piece one that had all the points meeting in the center.  This is why I picked this pattern.  This was supposed to be a relaxing endeavor.  Searching through the stash I found a white on white with a minuscule flower pattern on it.  It looked like I had an adequate amount of fabric to complete the cutting (I squeaked through and over the years I have lost pieces and mis-cut when piecing,  Now I will be hunting in the stash for a white which is close in pattern and value to replace the shortage.).

When I finished cutting all the white pieces and sat down to read the instructions (remember read the instructions all the way through first!) I realized all the 1 1/2 inch squares were to be attached and then trimmed to make the star points.  I also realized how small these 1000 plus squares were, and thought,  "There is no way I want to sew all these by machine, who am I kidding!"  I put the project in a bag with a copy of the pattern (the pattern has since been lost).  That was approximately 10 years ago.  Six years ago an Internet friend from Australia came to visit.

This was to begin my interest in hand piecing.  She taught me the fundamentals of hand piecing and explained how she could hand piece faster than people machine piece.  She could!  She was amazing.  After she left I looked for appropriate patterns to start a hand piece carry-a-long project.  I remembered the fabric pieces I had put away so many years ago. I had been in a 5 inch charm square swap for three years.  Another influence was I was privileged to hear Pat Spath speak and take an afternoon work shop with her. 

I decided the charm squares would be great to use for this.  But I wanted some continuity to this quilt.  I am a bit of a control freak.  When I do a "pull the strip out of the bag and use it in a scrap quilt challenge", If I come across one that to me doesn't go with the one I pull out of the light bag, I throw one or the other back and draw till I get something that I like.  You can see by the above photo I even had to have the 4 squares in each of the blocks be coordinated. 

To "coordinate" things I decided all the sashing rectangles should be blue or read as blue.  What made me finally hang the quilt blocks and pieces on the wall I needed to find out how many more blues I needed to finish the project (I was running out of rectangles).  I am trying not to repeat any of the blue rectangles either.  I don't think I have more than 10 blues left in the stash.  With the blocks hung up it looks like I will need somewhere over 70 blues.  At least now I will be able to re-look at the blues in the quilt to see which ones in the stash I haven't used yet.

I am thinking I am going to add another four block row to each row.  I am not happy with the long skinny look of the quilt.  If that is the case I will be needing possibly another 80 blues..unless I have mis-counted, which is entirely possible.  Any one who knows me personally knows I am mathematically challenged, especially if it requires figuring with a gizmo.

One of the major things I have learned while working on this is; I should have never used a printed white on white.  The dyes make the printed areas stiff and are very difficult, when hand piecing, to run a needle through and you can't do a running stitch of several stitches on the needle.  It is too, too stiff.  Next time I will pick a background fabric with a looser weave. 

Each block of four blocks,  represents more than an hour of time.  Hanging on the wall I can see time which would have been lost.  Writing this last sentence has had a side benefit; I have found the name of my quilt.

"TREASURED TIME"

Not only is it moments which would have been lost forever,

but while piecing I was thinking of a treasured friend and the time we shared.

The minutes spent with fabric in my hands,

Thinking of friends I have in many lands, 

Not counting stitches, not counting the time,

The memories I see, they are all mine.

Each of them, joined as if they were a seam,

Blending the real world and the one in my dreams,

A crazy quilt made of many thoughts,

Of happiness and sadness, life has brought.

These quilts warm me in my mind,

They are there when I need them, any time,

I make another, there's no need to measure, 

They are great for storing a memory I treasure,

 Article on this blog: 

 http://gloriouscreations.blogspot.com/2013/07/a-mystery-in-making.html

"A MYSTERY IN THE MAKING"

A mystery quilt designed with the novice in mind

Other blog sites by me:

http://glosgarden.blogspot.com/

Where I have stories of my cats and other pets

a blog about my courtship with my husband,

and a blog about my most embarrassing moment.

A "Soap box" blog where I do air my opinions.

http://organicinstlouis.blogspot.com/

blogs about the wildflowers on our farm

Organic methods we use, some cooking and some poetry,

blogs about Seed sprouting, insects, and garden pictures

Blog about an endangered beneficial beetle

New Blog:

http://organicinstlouis.blogspot.com/2013/08/blackberries-kitchen-aid.html

http://pitbulladog.blogspot.com/

A blog about our two dogs

All recipes, pictures, and writings are my own.

I give credit for items which belong to other people in my blogs .

Please do not copy without permission

CINNAMON ROLLS FROM CHALLAH

It is said not to read the end of the book before you read the beginning.  I hope that isn't the case with previewing the final product.  The recipe follows:

This recipe began with the making of  "Challah".  Any Challah or sweet yeast dough will work but for this  we are using the reserved 2 balls of dough from the Challah made easy blog:

http://gloriouscreations.blogspot.com/2011/05/challah-made-easy.html

Everything is the same up to the picture, titled "divided and weighed"

The pans you use should be a tube pan at least 10 inches in diameter.  I did not realize until I was well into to making the rolls that I had pulled out the smaller bundt pans. 

INGREDIENTS NEEDED FOR CINNAMON ROLLS:

TWO BALLS OF DOUGH FROM YOUR CHALLAH RECIPE

2 TABLESPOONS GROUND CINNAMON

2 CUPS OF SUGAR

2 STICKS OF ROOM TEMP SOFT BUTTER

You need two bowls which hold at least a cup and a half of sugar each.  In each bowl put a cup of sugar and 1 TBS of cinnamon.  Stir each thoroughly till there is no white sugar visible. Set aside.

Take your two balls of dough, make sure you  have enough counter surface to roll them out at the same time.  Rolling them out at the same time gets them in the oven at the same time. If you don't have a rolling pin, find a bottle, glass or a jar with straight sides and use it.  You can also also push the dough out with your fingers like people do pizza dough.   You want to roll out two rectangles.  I do about 12 inches X 15 inches  I want the dough about 1/2 inch thick or less.  As you're rolling the dough out be sure to lift it from the surface  a couple of times to un-stick it. (If it's very sticky sprinkle a little flour but  not much you don't want to make your dough heavy.)

When I lift it and put it back down it sometimes wants to draw up or get askew ed. 

Just stretch it out and square it up and then roll some more. 

When you get it to the size you want, spread a stick of butter over each one. 

This is the rectangles rolled out and covered with a stick of butter each.

Now sprinkle each rectangle with its sugar/cinnamon bowl.  It will be heavy.  Don't worry about spilling over the edge, you will pick it up and use it later.

Now you can begin rolling them up. (Do each step in parallel so they end up finished at the same time)

After rolling up you cut each roll into 6 rolls.

I used the sharpest wide bladed knife I have. 

Do not use a serrated edge you will tear your dough. 

Use a small metal spatula (pancake turner) to slide under each one and guide it into the bundt pan. 

You have to hold the sides securely when lowering it down, when you pick it up off the spatula to keep it from unrolling. 

These are the rolls sliced and in the pans.  See the two rolls off to the side.  Because I had the smaller pans I couldn't squeeze them in.  I quickly grabbed one of my mini loaf pans and sprayed it with cooking spray and put them in the pan.

The sugary look on the top of the rolls; I scraped up the spilled sugar from each roll and sprinkled it of the rolls it belonged to after the were put in the pan.

Now use you cooking spray... yes there is a time to use it.  Spray a  length of plastic wrap with it for each pan of rolls.  Cover them with the greasy side down.  This prevents them from sticking to the wrap when the rise. It also keeps the dough from drying out.  Set aside in a warm place to rise.  How long?  Good question.  It will be how warm the area is that decides it (make sure it is not a hot area... it will kill the growth of the yeast.)   80 degrees or less is optimum. I should think less than an hour.  Your rolls should look like this..doubled in size.

This is what they look like when  ready for the oven.

Place in the oven at 375 degrees and cook 25 minutes.  If they still look a little juicy or soggy in their seams give them 5 minutes more.  (I turn the oven off when I do this, I don't want to burn the rolls just to get them done.)

This is just out of the oven before they are turned out.  You need to move quickly at this point.  You need to have 2 platters with edges just in case there is a lot of sugar syrup juices running out.  If you don't have edges use a plate that is slightly concave and is larger by at least two inches than the diameter of the rolls.

  Place a platter on the top and flip it over just like you take a cake out of the pan.  Pull the pan up slowly trying to get all the juices to stay on the rolls not the bottom of the pan.  I have a rubber spatula handy to help.  With these I didn't need it.  BTW.. something I have observed when I have made them.  If my bundt pans are two different colors the resulting rolls will brown differently and look different when you turn them out.  You can make these in a square and rectangle pan too.  They will not be as high.  If you use a square pan arrange them with spaces between them so they  can spread out instead of up.  BTW...the little pan that I sprayed with pam..it stuck so bad I couldn't get them out I had to cut them out.

Cool on racks...They are dangerous to eat just out of the oven!  It's one of those things you can't eat just one.

These rolls are not like sticky rolls.  They are soft and light and you can pull them apart, eating them while dunking in a glass of milk.  I don't put icing on them because there is so much sugar on them.  I hope you enjoy them as much as we do.  BTW, your fingers do get sticky while eating them.

Any questions please email.

We are ending the blog the way we began it, with our final product.

You can also visit me at:

http://glosgarden.blogspot.com/

New Cat Story

and

http://organicinstlouis.blogspot.com/

 

CHALLAH MADE EASY

EDITED WITH CHANGES/CORRECTIONS MAY 20.

I hope this has not inconvenienced anyone.

Recipe additions September 15, 2013
They will be in blue.

Through the years people have oohed and aah ed over my bread making.   I told them baking was easy.  They always replied back, "Yes if you have been doing it forever."  I remember the first loaf of bread I made.  It was heavy but it was edible.  It didn't rise properly. 

I didn't have anything but a "Joy of Cooking" Cookbook (no Internet in 1963).  It was and still is my encyclopedia for the kitchen.  Now I run to the Internet and if my hands are too dirty I cursively wipe them and open my "Joy".   My first "Joy" which I received at my wedding shower (in June it will be 48 years).  It is cover less and the index is gone.  It's pages are turning brown with the grease that's gotten on it over the years.

My mother baked yeast rolls occasionally, but usually I wasn't  around. I had no concept of yeast dough baking.  It was baptism by fire the first time I baked bread.

Making the bread today and taking the pictures was quite an ordeal.  Every time I needed to take a picture I had grimy hands.  I did accomplish the task and I hope I will be able to convey the procedure to you so you will be able to surprise everyone with a loaf of bread.

MY WAY OF MAKING A CHALLAH 

Things you will need

I never realized how many items I used in the making of the challah.  It's not this bad, because you don't need everything displayed all at once.  You use most of the dishes over again, not just once.

INGREDIENT LIST:

NOTE:  THIS RECIPE IS NOT CONSIDERED KOSHER UNLESS IT WILL ONLY BE USED FOR MILK MEALS.  I USE MILK IN IT BECAUSE IT SEEMS TO KEEP THE CHALLAH AND ROLLS FRESHER LONGER.  We are not Kosher. (You can make the recipe kosher for any meal by substituting water and oil for the milk and butter)

1/2 CUP WATER

2 TEASPOONS SUGAR

3 TABLESPOONS YEAST, I use bulk yeast from Sam's club (or Two packages yeast)  The bulk yeast from Sam's is in two vacuum packed packages.  It seems like a lot but if you make bread regularly it will save a lot of money.  If the packages are unopened they keep indefinitely.  Once opened you need to refrigerate the yeast.  I use a quart canning jar.  It has a lid which seals tight.  I have room in it to put my table spoon so it will be handy when I open the jar. Once opened I have had it stay fresh for at least a year.

1/2 CUP UNSALTED BUTTER (substitute with a kosher vegetable oil)

12 TABLESPOONS OF SUGAR  (If you don't wish to count, it is a shy cup of sugar)

2 TEASPOONS SALT (recently I have been using 2 1/2 teaspoons salt, the bread seems more flavorful to me, and there has been no change in the texture).

1 CUP WATER

1 CUP WHOLE MILK (If you are kosher use water instead.)

7 EGGS  Recently it occurred to me eggs are different sizes (which raising chickens I know! but hadn't thought about it when conveying instructions to others.)  I started measuring my eggs to see how many it took to come out with great bread.   No matter what size you use, you will need 1 cup of eggs.  

10 CUPS BREAD FLOUR You may only need 9.  All purpose flour works, but I think I get better texture with bread flour.

HOW TO PREPARE THE YEAST FOR BAKING

PROOFING THE YEAST:Warm the water (I use the microwave). Use a 2 cup measuring cup, you will need the room.   The water should feel warm when you stick your finger in it.  Stir in the 2 teaspoons sugar till dissolved.  Check and make sure the water is still nice and warm.  Use a fork to stir in the yeast.  Do it quickly.  If it clumps on the fork scrape it off and drop it into the water.  It will look like this.

Set it in a warm place to "PROOF".  Proofing is where the yeast grows.  (If it doesn't grow and bubble then your yeast is dead and your bread won't rise.) If your yeast doesn't grow then throw it out and start over.  It could have been your water was too  hot and killed it, or it could have been out of date.  It takes less than 10 minutes for yeast to proof. While you are waiting, fix the first of your ingredients in the mixing bowl. 

This is what the yeast will look like when it's ready to add to your mixing bowl.

INGREDIENTS TO PUT INTO YOUR MIXING BOWL

Put the salt, room temperature butter (oil), and 12 tablespoons sugar in the mixing bowl.  Heat the milk in the microwave to extremely hot (if you are using water heat both cups nicely warm, not hot).  Pour the hot milk over the contents in the mixing bowl. Mix on slow until the sugar and salt are dissolved and the butter melted.  Take the room temp water and mix in with the contents of the bowl.  Feel the outside of the bowl and if the contents are nicely warm it is time to add the eggs (with a fork lightly beat eggs before adding). (Keep a watch on the yeast make sure it doesn't grow out of your cup.)  If it looks like it is growing too fast for how you are moving, It is okay to add it now if the temperature of the contents of the mixing bowl are not too warm.

PREPARING THE EGGS

The following is what I used for 7 eggs but if you don't want to save the eggs whites you can just measure the eggs till you have a cup of eggs.  (I use the whites to make coconut macaroons.  The recipe is posted at the end of this blog). You don't need the measuring cup, you just need a vessel large enough to break all the eggs into.  The small jar with the lid is for 3 egg whites.  Separate 3 eggs, putting the whites in a small container to refrigerate. (using extra yolk makes a yellower dough and since I don't use saffron this is nice.  I haven't noticed a difference in texture when I use extra yolks.)  To the three yolks (which I put in the measuring cup) add the 4 whole eggs and give them a cursory scramble.  Mix these with the contents of the mixing bowl.  It's time to add the yeast mixture to the mixing bowl and to start adding the first of 6 cups of flour.  Use the beater bar not the dough hook for this.

(This can all be done in a bowl with a wooden spoon but it does use a lot of arm power.  A regular mixer, which doesn't have a dough hook, will admirably handle this task.)

IMPORTANT NOTE:

In re-reading my blog I read something which might be misunderstood by new bakers.  The ingredient list has on it 10 cups of flour and the instructions only speak of using 9 cups of flour.  Ten cups is an approximate.  With humidity levels different in different parts of the United States (and the world) the moisture content of flour varies.  I have never had to use more than the 9 cups.  This includes the flour to sprinkle the board when I am kneading.

This is what your dough will look like after the addition of 6 cups of flour

If it is not this thick add another half cup.

Change to your dough hook.  If you do not have a dough hook, don't fret.  Place a cup of flour on your clean cabinet top (spread it out in a thin layer.)  Take a rubber spatula, scrap the bowl contents out on the cabinet top.  Another tool which is very helpful but not necessary, it is the "Bench Scraper".  substitutes for a bench scraper are your rubber spatula and a pancake turner (metal skillet spatula).   At this point your dough is going to be very wet because you have only been able to incorporate 6 cups of flour.  Kneading is not even an option but you can take your bench scraper and start scraping the loose dough up off the counter and folding it over.  Sprinkle the counter top with more flour (on the side you are going to fold to.)   As you scrape and fold, in sort of kneading movements, incorporate another cup of flour into the dough.  You should have used about 8 cups of flour at this point.   Now you should have a dough with enough consistency about it you can start kneading it.  Those instructions are below, where is says "Add the 9th cup of flour".

Add two more cups of flour gradually with the dough hook.  This is what the dough looks like when you have about 8 cups of flour added.   You can finish by machine and not by hand: At this point with your dough hook in, begin with a half cup flour and sprinkle it in as the hook is in motion.  let the machine work until the loose flour is pulled from the sides of the bowl.  Add more flour kneading in with the hook.  When the dough looses it's stickiness and is balled around the hook your dough is finished. 

I do not finish by machine for a couple of reasons.  I can tell with my hands when the dough is absorbed enough flour.  The addition of too much flour will make a heavy dry crumbed bread.  I have done by the machine several times and have not been as pleased with the results.  BTw, you can over knead dough.  When it is over kneaded it goes stale faster.  Why, I wish I knew. Maybe this is something I could google the answer too.  I hadn't thought about it till now.

Spread the 9th cup of flour on your board.

Dump your bowl of dough onto the floured board.

Now begin to knead it.  I will try to describe the process.  Reach  to the far side of the dough with both hands and pull it over itself.  (you have folded it in half.)  Now take the heels of your hands and mash it away from you.  Pick up the dough and turn it 1/4 turn, reaching for the far side again and pushing it with the heels of your hands.  You keep doing this.  If it gets sticky, sprinkle it with flour and continue.  When the dough is no longer sticky and you poke it, it feels like when you poke a woman's mammary gland (I laughed when I heard that description but it truly does, don't forget to close your eyes so you can feel it not see it).  Ever since I learned this, I have no trouble deciding when the dough is ready to set to rise. 

Have a large bowl for it to rise in.  Put 1 TBS of oil in the bowl and swirl it around. Do not wipe out. 

This is the dough ready for the first rise in the oiled bowl.

Drop the rounded side of your dough ball into the oil and rub it around the bowl to grease it and then flip it over.  Now cover the bowl with plastic wrap and put in a warm place to rise.

BOWL SET IN WARM PLACE TO RISE: 

My cabinets over the stove have mini halogen lights in them.  They get very warm.  I build  a tower with my pedestal cake plates and sit the covered bowl on them.  It's my warm place.

It will take about an hour for your dough to rise and double in size.  If it takes a little longer don't worry, your area may be a little cool for optimal growth, it will just grow slower, it won't do it any harm.While it is growing take this time to get your pans ready and if you are making cinnamon rolls too, then get their ingredients ready.

DOUGH READY TO BE PUNCHED DOWN on the left

PUNCHING DOUGH DOWN on the right.  You don't have to beat it to death. Just use your fist to push down and collapse the ball of dough.

PANS TO BE PREPARED

Yes I am a fan of Crisco for greasing pans and making pie crust.
IF YOU WANT TO ONLY MAKE CHALLAHS, THIS RECIPE WILL MAKE FOUR 1 POUND LOAVES.  THEY CAN BE MADE TRADITIONALLY ON A SHEET PAN, OR WITH SIDES IN 9X5" LOAF PANS.  You can also make 2 loaves and two of the smaller Bundt pans of cinnamon rolls.  I love my long loaf pans (I think they are for baguettes).  It will make 3 of these pans.  I discovered, when writing this, one of the long loaves fits perfectly in the green refrigerator tubs made by Tupperware in the 70's.  I don't know if they still make them or not.  They were made to store whole celery.

PREPARED PANS

Notice, I am not stingy with the Crisco.  I have found using less causes the dough to stick in the pans
(even if they are in a non-stick pan.)  In this case less is not more, it is just plain less!)

DOUGH DIVIDED AND WEIGHED

I divide the dough according to what I am using it for.  Today I will be making 2 pans of cinnamon rolls and one Challah.  Two of my dough balls are exactly the same size and the third one is a little bigger.  It will be the challah dough.

TRANSITION OF THE BALL OF DOUGH TO A CHALLAH.  It is rolled into a thick log and then divided into 3 equal pieces.  BTW if the dough is a little sticky you can lightly dust the cabinet top with flour.)

Those three pieces are rolled into "snakes" approximately the length of the pan I will use.

I begin my braid in the middle.  I have found this is easiest for me.

When you get to the end you pinch the dough together and tuck it under.











Beginning in the middle and braiding the other direction.  Notice the ends on the right have been pinched together and folded under.

Sorry, out of focus, with greasy hands it is hard to carefully use a camera.  This is the completed braid.  I wonder if I could plastic bag the camera and get good results.  I will have to try that.  (We keep the TV remotes in a plastic baggie in the kitchen to protect them.  They work just fine in a bag.)

Dough in the pan for the second rising. 

Challah bakers usually put the dough on the sheet pan for this rising.  I use a loaf pan so I can have uniform slices.

This is the loaf  before it is to go in the oven. At this point some challah bakers brush with egg wash and sprinkle with sesame seeds or poppy seeds.  This loaf is for everyday.  I am skipping the eggs wash because I don't want to have too dark of a crust.

Have your oven preheated to the temp of 400 degrees.  When you put the bread in the oven turn the heat to 375 degrees and bake for 25 minutes (till when you turn it out and knock on the bottom it sounds hollow).  Lately my oven seems to be changing temps.  I don't start it at 400, I start at 375.  My suggestion is start looking at your bread at 20 minutes...tilt out of the pan and see if the bottom is nice and golden and it is hollow sounding.  If not, put back in the oven for 5 minutes more.

Bread just out of the oven.  Have ready some soft butter (not to spread on it and eat it). 

Use the butter to rub all over the crust.  Melted butter and a brush would do it to.  The reason you do this while it's hot is to keep the crust soft.  If you are kosher use a paper towel coated with oil or a nice soft brush with oil.

My finished loaf of Challah

In another blog I will post on the using of the rest of the dough for cinnamon rolls.

TUTORIAL FOR MAKING CINNAMON ROLLS:

http://gloriouscreations.blogspot.com/2011/05/cinnamon-rolls-from-challah.html

RECIPE FOR MAKING MACAROONS

FROM THE EXTRA EGG WHITES:

http://gloriouscreations.blogspot.com/2011/12/cookies-cookies-and-more.html

Thanks for stopping by.  I hope my explanations were clear. 

If you have any questions about baking please write.  

Baking is a fun and relaxing endeavor.

 New Article on this blog: 

 http://gloriouscreations.blogspot.com/2013/07/a-mystery-in-making.html

"A MYSTERY IN THE MAKING"

A mystery quilt designed with the novice in mind

First Clue to be presented October 16, 2013.

Other blog sites by me:

http://glosgarden.blogspot.com/

Where I have stories of my cats and other pets

a blog about my courtship with my husband,

and a blog about my most embarrassing moment.

A "Soap box" blog where I do air my opinions.

http://organicinstlouis.blogspot.com/

blogs about the wildflowers on our farm

Organic methods we use, some cooking and some poetry,

blogs about Seed sprouting, insects, and garden pictures

Blog about an endangered beneficial beetle

New Blog:

http://organicinstlouis.blogspot.com/2013/08/blackberries-kitchen-aid.html

All recipes, pictures, and writings are my own.

I give credit for items which belong to other people in my blogs .

Please do not copy without permission

THE WEDDING QUILT

I needed a wedding gift in a hurry.  My sister's daughter decided she wanted to be married.   I knew I didn't physically have time to plan and piece a quilt.  Especially one that would be memorable to them. It was to the fabric closet to see what I had to work with.  There was the box with my birthday swaps in it.  The blocks were made and they already had memories attached.  Yes, not the couples memories, but memories I could use to make the quilt meaningful.

 

THE QUILT

62"X76"
If you click on the picture above, it will enlarge it, then if you click on the enlargement it will show detail.  You can even see the different white fabrics.

 I participated in a Birthday block swap.  The people joining me were Internet friends I had known for at least ten years.  We had never physically met.  

There was a central hostess who received fabrics from each participant.  Each person sent (12) 1/4 yard pieces of her fabric and a SASE with the postage it had cost her to mail the fabrics.  The hostess swapped them into each participant's envelope.

We had a database in our yahoo group where we placed the guidelines we wanted used for our fabrics.  Things like; did you want a specific background. 

My guidelines were: 

No Red, there was a red flower in the fabric and I am not a red lover.  I didn't want to put emphasis that color.  You will notice someone used red in their block.  See how a minuscule amount made the red flowers show up.  The reds in the squares were nescessary to tie the red in the one block in.  When I audtioned fabrics and didn't use any red in the squares.  The red in the block stuck out like a sore thumb.

No iron on applique, I got an iron-on block.  You can't see it because I took the block apart adding white on white squares in the appliques place.  It was a nice block except for the iron on hearts.  It was a four patch block.  It's the second block from the left on the second row. 

I mentioned they could use all the purple they wanted.  

What would I change if I had a do over?  I wish I had stated a color for the back ground.  Though I do love the varieties of backgrounds.  I wish I had put names on the blocks.  So much time elapsed before I started assembling them, I could not remember who did what.  It has been least seven years, maybe longer.

Swapping focus fabric added continuity to the quilt you wouldn't normally have in a block swap.  I had no idea when I received them what they would look like.  When I did get them I had no idea what to do with them.  It's seems pressure is the mother of invention.  I needed a wedding quilt quick.  I have a question,  does this quilt constitute re-gifting? LOL.

In constructing this quilt I decided  to use White on White background.  It would make the blocks with similar background to melt into it.  I planned to use the solid background blocks on the corners.  Sashing, the only thing I wish I had done was sashed with 4 inch sash not 3.  I used the colored squares to tie in the colors in the blocks.  Hoping to give the appearance of a quilt planned from its beginning. The dark purple border has several of the purples contained in the blocks.  If I had had more fabric I would have put a wider border, every inch was used.  I didn't have the luxury of buying fabric because of the time constraints.  It forced me to shop the fabric closet which is a very good thing. 

This quilt was a true Stash buster.  The original swap fabric was from stash (one of the rules of the swap).  any of the fabrics I used to complete the quilt were from my stash;  the batting, the backing, and binding included.

A big suggestion for when you do a swap.  When you have asked for fabrics to be pre-washed, don't trust they were.  I have found a product on the market I love.  It is "Shout Color Catchers".  If you have a suspect quilt, use at 4 in the wash.  Even if they come out white do not reuse them in another wash.  I used four on this one and wish I had used 5. I had one block that ran onto the white.  It isn't real obvious and didn't show till the quilt was dried. 

CARD ACCOMPANYING THE QUILT

I make all my own cards.  I never can find a card which says what I want it too. The time I spent picking it out I could have made several, not to mention the gas wasted getting to the store.

I usually make a 6" X9" card.   Years ago I traced this out of a book/mag, which one, I don't remember.  It was maybe 30 years ago.  I used colored pencils to color this card. The roses I made yellow with orange tips.  I've used water colors and markers before.   Under the roses I put the couple's  names in fancy script.

Inside, the card reads:

You are starting on an incredible journey though life.  There will be bumps and bruises, rewards and dreams fulfilled. You will accomplish much together you wouldn’t have done alone.

Listen to each other, hearing the unspoken words.  Support each other’s endeavors.  Remember this is your best friend.

May this quilt cover you with warmth and love.  It is a union of twelve Internet quilter’s blocks.  They were made for me for my birthday using fabric I sent to them.  They chose the accompanying fabrics and the block designs, designing a block for me.

These blocks were joined together with you in mind.  I thought they represented you joining your lives, bringing the love surrounding you together.

I hope I have inspired you to use your stash and participate in swaps. 

Good things arrive in small packages

Other wedding quilts/presents
http://gloriouscreations.blogspot.com/2011/08/let-it-snow.html

http://gloriouscreations.blogspot.com/2011/09/wedding-gift-completed.html
http://gloriouscreations.blogspot.com/2011/08/wedding-gift-season.html

For more blogs by me visit at:

http://pitbulladog.blogspot.com/
Chronicling our adventures with a dumped Pit Bull Pup,
who has become a hidden treasure.

http://www.organicinstlouis.blogspot.com/

This is a garden blog, but it occasionally has recipes on it.

I have placed 4 new blogs this last week on it.  They are not about my garden.  They are about the yard surrounding my garden (which is mostly woods).  Also about our new baby pullets, which will be our fertilizer producers and will feed us.

http://glosgarden.blogspot.com/

Not a garden blog.  There are articles which have nothing to do with creating or gardening. 

There are blogs on the new born baby kittens we found and are mothering.  It is a blog where I will sometimes voice my opinions which will always be environmentally friendly.