Scripture Case Pattern

Saturday, December 18, 2010

Hello, Kitty!

What better way to celebrate being done with school than to design and make a Hello, Kitty pillow for Gavin's friend, Mya.


Happy Birthday, Mya-girl!


Oh, and check out this psycho kid...
Smashing food on his head...it's what all the cool kids are doing.

Thursday, December 16, 2010

Quick! I need some help...again

Naturally, I'm a huge procrastinator.  I have a report to give tomorrow afternoon and I need your thoughts, opinions, input, and poll taking skills...so click away!













Thank you! You rock and are hot.






Monday, December 13, 2010

Quarter #2 in pictures

This is what I've been up to for the past 10 weeks...
...5 more days and then Tim and I get to sleep for 3 weeks.

Tuesday, December 7, 2010

The ice cube method part 2

So...I guess I forgot to mention that the ice cube method makes crunchy crust on breads that usually have a crunchy crust.  Sorry for any confusion!  Here's the recipe I used in school and it's delicious (it's the recipe I used for my rolls and bread in the other post).

French/Italian Bread
yields approx 4 loaves or lots and lots of rolls

39 fl oz water
1 oz yeast
3 lb 12 oz bread flour
1.25 oz salt

1. Combine water and yeast in bowl of mixer fitted with dough hook. Add remaining ingredients and mix on low speed until all flour is incorporated.

2. Increase to medium speed and knead dough until smooth and elastic (if you grab a piece of dough and slowly stretch a "window" into it, the dough should be able to stretch and be almost see-thru and without any strands of gluten. This is called the windowpane test. Click on the link for some pictures)

3. Let dough rise until doubled, approx 1-3 hours. Punch down and let rest for a couple of minutes to help relax the gluten, divide, shape and score as desired.  Proof (aka let rise a second time) until doubled.

4. Bake at 400 F, throw a handful (about 10 or so) of ice cubes into the bottom of your stove when you put the dough in. Bake until crust is well developed and golden brown and the bread is baked through.  The bread should temp out at at least 185 F and no more than 210 F. Always temp your bread to know that it has baked all the way through.  Baking should take approx 12 min for rolls and 20 min for small loaves.  When done, let cool on a cooling rack.


OR...

you can try THIS method.  It's called "Artisan Bread in 5 Minutes a Day".  You can buy the book at Barnes and Noble or HERE.  I just tried it for the first time today and here is what my bread looked like:  (again I used ice cubes in the bottom of my oven instead of a tray of water)
It came out nice and crunchy on the outside and super soft in the middle.  Super yummy.