Cocooning

It snowed two nights ago and it also got very cold.  After running errands on Sunday I didn't venture too far today.

In fact I feel very tired and quite cold.  I've got  the heat turned up high and am just taking things easy.
I even cancelled a hair appointment for tomorrow but hope to run a few errands later this week and possibly  take in a workshop on Friday. It really depends on  how much snow we get because more snow is forecast for a few more times this week.  It's highly unusual for us at this time of the year.

 In the meantime, I'm cocooning by reading cosy books, making slow dinners, watching small apartment decor videos and organizing videos, watching movies and once again making some bread.  I seldom really learn anything from the You Tube videos where everyone seems to want to show how they have decorated and show you ever single thing they own and where they put it. I do love to see how others live in their spaces but I do not like hearing the word "random" over and over again in the same video or hearing about every single area or item in one's home.  A nice overview will do and then perhaps draw audience attention to a few specific highlights or design ideas. 
But that's just me. I'm sure others like all the detail and additional information

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Have any of you see the old movie called "Black Narcissus" with Deborah Kerr?
It's a psychological drama about the emotional tensions of jealousy and longing within a convent of nuns in an isolated valley in the Himalayas.

I saw it once or twice before and I enjoyed watching it again on the weekend. 
Somehow the ill wind in the Himalayas seemed apropos for the weather and feelings it brought over the past few days. I'm talking literal weather now, not psychological.  Thank heavens.
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Speaking of movies, my brother and I went to see the Black Panther movie on Friday which was opening night.  We went early to avoid dealing with the sell out crowds.

It was a terrific movie and I highly recommend it if you haven't seen it yet. It will be an especially important movie for young black (not just North Americans but also in other countries) kids and youth.  It enables them to see a good movie with their own kind playing the leading roles.  The plot was decent for a movie based on comic book characters and  the special effects were great.

I always like to see a good, clean movie with no gratuitous sex scenes.  In fact, there were no sex scenes at all in this movie though it wasn't devoid of romantic relationships which are a normal part of life.

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On the home making front, the cushions I am remaking are not all done.  New stuffing has been added to the 3 cushions I remade (and the outer liners taken apart and washed 3 times).  Then they've been stuffed into the newly purchased, newly washed store bought cushion covers.  All except for the very large cushion (in ivory muslin) for which I'll probably have to sew up a cover.  I think I need to make 2 more cushions from scratch so I can use all my new cushion covers.
I'm sharing a hurriedly shot photo of one decor option featuring one of the recently made afghans and some of the new cushions.  My apologies for the poor lighting but it is difficult to get enough light at this time of year.
I also can't take a full on photo so it is a bit of a weird angle to view things but it will have to do.
I've moved one of my large photos from above the sofa and replaced it with the floral one to coordinate with the gold cushions. The floral photo used to be above my fire place so I've simply switched out photos for now rather than buy completely new wall art.
If I had to buy a new piece I'd have to store all my other ones because they won't coordinate.
I don't want to spend the additional money. Nor do I want to add things to my dusty storage area.

Here is one decor option with my new cushions and one of the afghans.

This is my cosy read of the moment. It's lovely to see all the cottages.

In the bread making department I'm sharing the recipe I used I've made this one several times.  It always turns out good.  It's from the Robin Hood  website and I doubled the recipe so I could make some buns and some cinnamon rolls. I'm all out of raisins so this time it will just be cinnamon and brown sugar in the buns. 

The cinnamon buns are super small after forming and shaping a dozen medium sized buns.  I didn't put any cream cheese frosting on them. I usually prefer them without frosting.

Ingredients:

1 tsp (5 mL) sugar
1/2 cup (125 mL) water, warm
1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL)
1 cup (250 mL) milk
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) sugar
1 1/2 tsp (7 mL) salt
1/2 cup (125 mL) water, warm
5 1/2 cups (1375 mL) white flour

 

 

Directions:

1. DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. HEAT milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) white flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
3. STIR IN 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
4. KNEAD dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
5. PLACE in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
6. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
7. PUNCH DOWN. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.
8. SHAPE each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
9. LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).
10. BAKE at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
11. QUICK NOTE: This recipe makes 2 loaves.

I used my Kitchen Aid Mixer to mix up all the dough but once it is mixed I knead it by hand for a few minutes. 

I don't knead it for 10 minutes like recipes usually recommend due to arthritis.  

I've only really made bread in this fashion after trying a bread machine many years ago but not liking it much. 

There are many people who do use a bread machine and they like it just fine. 

Home made bread, whichever method you use to make it is a real treat.

Joining in with Our World Tuesday this week. 

Have an awesome week ahead.

Oatmeal - Molasses Bread

After I cleaned out one of my closets the other day, I felt like making some bread. I used this recipe for some healthy oat bread. I used 4 cups of whole wheat flour, rather than the 3 cups white flour + 1 cup whole wheat called for in the recipe.  I also skipped the topping because I like to keep my egg usage to a minimum.

Baking With Whole Wheat Flour - After I baked my bread, I read on line that if you want to keep your bread 100% whole wheat you should use vital wheat gluten so that your loaves are not dense and flat.  Vital wheat gluten is super-concentrated gluten flour, and it really helps to give low-gluten doughs better structure. Add one tablespoon of vital wheat gluten for every 2-3 cups of flour in your recipe.

While I was kneading my whole wheat flour dough I did notice that the dough felt very hard. To make softer loaves, try letting the dough rest for about 20 minutes before kneading. This will give the flour time to absorb the water and soften the grains of whole wheat. There are some other ingredients that can be added to any recipe that also help make a softer texture: potato flakes (1/4 - 1/2 cup), honey (2-4 tablespoons), milk (replace some of the water), and butter (2-4 tablespoons) (all amounts are for a recipe making 2 loaves). [Source: www.thekitchn.com]

In my case, I didn't add any gluten and I did find the dough a little hard when kneading. In the end it turned out just fine and there was no compromise in the moistness or softness of the bread. I guess i got lucky since I didn't know any better *wink.

After the bread was baked I brushed some butter on the tops and laid the loaves on their sides to cool. This bread was very moist inside and the crust was not too hard or soft. It had just the right crunch.

• Portion size: 2 loaves, 12 slices each

Ingredients

• 1-1/4 cups (300 mL) boiling water
• 3/4 cups (175 mL) large-flake rolled oats
• 1/3 cup (75 mL) fancy molasses
• 2 tbsp (30 mL) butter, softened
• 1 egg, beaten
• 1 tsp (5 mL) granulated sugar
• 1/2 cup (125 mL) warm water
• 1 tbsp (15 mL) active dry yeast
• 3 cups (750 mL) all purpose flour, (approx)
• 1 cup (250 mL) whole wheat flour
• 1-3/4 tsp (9 mL) salt
• Topping
• 1 egg, beaten
• 2 tbsp (30 mL) large-flake rolled oats

Preparation

In heat proof bowl, stir the first two ingredients together (boiling water with rolled oats) and let stand for about 15 minutes until the water is absorbed, about 15 minutes. When the rolled oats are absorbed stir in the molasses, butter and egg.

Meanwhile, in large bowl, dissolve sugar in warm water and sprinkle in yeast.  Let stand until it is frothy (about 10 minutes).  Stir in oat mixture then add 2-1/2 cups (625 mL) of the all-purpose flour, whole wheat flour and salt to form sticky dough.

Turn the mixture out onto floured surface. Knead until smooth and elastic, adding as much of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; divide in half. On floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch edge to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. (Or shape each into round, stretching and pinching dough underneath to smooth top.) Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.

Topping: Brush loaves with egg; sprinkle with oats. Bake in centre of 375°F (190°C) oven until loaves sound hollow when tapped on bottoms, about 40 minutes. Let cool on racks.
Additional information : Bread Machine Variation for Dough Only:
Into pan of 2 lb (1 kg) bread machine, place (in order) molasses mixture, 1/2 cup (125 mL) water, sugar, salt, all of the all-purpose flour, whole wheat flour and 1-1/4 tsp (6 mL) bread machine yeast. Select dough setting. Shape and bake as above.

Source : Canadian Living Magazine: February 2007

My decluttering project has been going very well. I don't think I've ever worked so hard for several straight days since I moved into my condo. In the last few days I've cleaned almost every nook and cranny in the apartment as I eliminated things. When you move things from dark corners and shift things around, it gives you an opportunity to spot clean and deep clean wherever necessary.  Much harder to do when you live in a small space and are just living your day-to-day life.

I continue with a bit of shopping and paperwork before I attend a few personal appointments, put up my Christmas decorations and attend a few Christmas parties.

I hope all of you are enjoying your lead up to Christmas.

Chapatis

In Kenya I've tasted the most delicious chapatis. The ingredients in chaptis are few but I've never tried to make them. Today I tried today using this recipe from Allrecipes.com My chapatis didn't look anything like what I thought they should look like and it took awhile to get the hang of the correct heat for the pan without setting off my fire alarm from smoke, *laugh.

The dough is rolled into balls and ready to be rolled into chapati circles.

These chapatis were fine and look more like the one's I've had in vegetarian restaurants here. I need to continue to make these to 'perfect' them.  I also need to make sure the heat source is right so they bubble up like they are supposed to. Some of my chapati pieces bubbled up and others did not.

One recipe I reviewed didn't oil the pan first. I tried that approach and it didn't work. It only smoked. Perhaps I had the heat too high.  I found lightly greasing the pan worked much better. I also preferred my cast iron skillet to my metal pan for this recipe.  I also checked on line and found some native chapati makers from Uganda and Kenya. They used much more oil in the pan than I saw in the recipe and one used no oil at all. So I guess I will experiment as I know all stoves are different. Unfortunately my burners are either too hot or not hot enough so I probably need to use the oil until I get my burners fixed. Not sure how to do that. Perhaps I need a new fuse in the stove that controls the burner.

Next time I will also use more whole wheat flour next time as today I was low on this ingredient. I will also play around with increasing the recipe next time so I can make larger chapatis.

This one is puffing up properly.

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3/4 cup hot water or as needed
  

  Directions

  1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
  2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough. 

  

  Ready for dinner.

  So overall the taste was fine. It's just the appearance that needs work. Have you ever tried to make chapatis? If yes, what are your tips?
  

Basic White Bread

I'm still looking for my favourite bread recipe. One day, I will try making artisan bread because I love crunchy, chewy bread.  For now I am still making the traditional bread loaves and experimenting with different recipes. I often substitute whole wheat or multi-grain flour for some of the white flour in the recipes because of my diabetes.  But in this batch, I only used unbleached white flour. The recipe is from the Robin Hood (maker of flour) website.

Ingredients:

1 tsp (5 mL) sugar
1/2 cup (125 mL) water, warm
1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL)
1 cup (250 mL) milk
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) sugar
1 1/2 tsp (7 mL) salt
1/2 cup (125 mL) water, warm
5 1/2 cups (1375 mL) white flour

Directions:

1. DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. HEAT milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) white flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
3. STIR IN 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
4. KNEAD dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
5. PLACE in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
6. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
7. PUNCH DOWN. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.
8. SHAPE each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.

The bread dough is ready for it's second rise.  I guess I could have made the loves nice and neat and smoother but I think these will taste the same *wink.

9. LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).
10. BAKE at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
11. QUICK NOTE: This recipe makes 2 loaves. You can double the recipe to make 4 loaves.

Cooling the bread. I think it turned out nicely. I gave it a taste test after cooling.
The bread was delicious. It was also soft and moist without being full of air.

Nutritional Information
Servings Per Recipe	8
Per 2 slices (85 g)
Calories	214
Protein	6.9 g
Fat	3.4 g
Saturated Fat	1.9 gm
Carbohydrate	38.9 g
Fibre	1.1 g
Sodium	451 mg
Cholesterol	8 mg
Vitamin A	3 %DV
Vitamin C	0 %DV
Calcium	0 %DV
Iron	12 %DV

 
These did not last very long because the loaves were small. I also made two larger, multi-grain loaves later in the week. Those will last a little longer.

How about you dear reader?
Do you have an easy bread recipe that you believe is tried and true?
I'd love to hear about it.

Easy Multigrain Bread

The dough is rising in the silicon loaf pans.

Ingredients:

1 tsp (5 mL) sugar
1/2 cup (125 mL) water, warm
1 envelope (1 envelope) (8 g) active dry yeast (2 1/4 tsp/11 mL)
1 1/2 cups (375 mL) water, warm
1/3 cup (75 mL) molasses
1 1/2 tsp (7 mL) salt
2 tbsp (30 mL)  oil
5 3/4 cups (1425 mL) multigrain flour

Directions:

1. DIissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes.
2. Add 1 1/2 cups (375 mL) warm water, molasses, salt, oil and 2 cups (500 mL) of multigrain flour.
3. Stir in 2 3/4 cups (675 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into ball.
4. Knead dough until smooth and elastic (about 10 minutes).
5. Place a bit of oil on the dough ball, place it in a clean bowl and cover it with a tea towel to keep warm.
6. Let the dough rise in a warm place (75°-85°F/24°-29°C) until doubled in size (about 45-60 minutes).
7. Punch the down down and turn it onto lightly floured countertop.  Divide it into 2 equal portions. Round up each portion. Cover and let rest 10 minutes.
8. Shape each portion into a loaf and place them seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. I now use silicon pans so I do not need to grease them first. Cover with a tea towel.
9. Let dough rise again in a warm place until dough rises for another (45-60 minutes).
10. Bake at 400°F (200°C) on lower oven rack for 10 minutes, then reduce temperature to 350°F (180°C) and bake 20 to 30 minutes more. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.

Here are the loaves fresh out of the oven. I've brushed them with butter.

I enjoyed this bread but I really want to try it with seeds and nuts sometime. I want to try a heavier bread so I need to look for another recipe.  I love the idea of multigrain bread because I'm a bread lover but white flour breads are not good for a diabetic.  If any of my readers have a recipe for a heavy, healthy bread, please let me know if you can share it with me. Update November 11, 2011 - Although the bread tasted fine after baking, I have to say, I think the taste of the bread seemed to improve after a day or two. I enjoyed it a lot more!

Make Your Own Flour Mix

If you do not have or cannot find multigrain flour or simply want to make your own  multigrain mix I've reproduced a master mix recipe below.  This recipe comes from the Kansas State University's Expanded Food and Nutrition Education Program. I haven't used this recipe yet myself but intend to mix some up for future use. I will likely add some seeds and nuts to this mix to make my bread extra crunchy.

Slices of the finished loaf. You can see the seeds in the sides of the loaf. The bread is soft inside but crunchy with grains. The bottom of the loaf pan makes the diagonal lines across the bottom of the loaf.

Multi-Grain Master Mix

2 cups whole wheat flour
2 cups all-purpose white flour
¾ cup instant non-fat dry milk
½ cup dry rolled oats
½ cup yellow cornmeal
3 Tablespoons baking powder
2 Tablespoons white sugar
1 teaspoon salt
½ cup oil

Stir together all dry ingredients in large bowl
or pan.

Cut in oil with pastry blender or two knives
until mixture looks like coarse cornmeal.

Store in covered containers.


Yield: 5 ½ cups of MIX