I won’t be able to attend Utah’s Breathing Space Retreat this year, so I’m sending Celeste in my place. Celeste is my uber-extraordinary intern who helps out behind the scenes with ads and sponsorships. Contact her at [email protected] if you’re interested in advertising in this space.
I’m back from Stepford. I mean, Daybreak. Seriously, what a fun weekend! I learned lots at Breathing Space about hair and makeup, interior design, sewing and, my favorite, cooking.
But before I get to that, I wanted to share with you the simple gift I made for my roommate (roommate gifts are standard at most overnight blogging events).
Since I was strapped on time, I mostly used what I had on-hand, and I was really lucky with what we had. Thursday, my man Branden baked his favorite ginger snaps. The Amish friendship bread starter Melissa gave me was ready to bake, so I made that as well.
I ran over to Target and found this cute box in the $1 section at the front of the store. It was the perfect size for the bread. I also picked up some tissue paper to line the box.
Once home it was a simple matter of arranging the baked goods and tissue paper into the box and using some ribbon I had on-hand to tie it up. I wrote the tag using a pointed pen and calligraphy ink. Not as pretty as Melissa’s, but it’s a good start. I can’t wait for her class to launch (we’re SO close!)! Janet loved the homemade goods, too.
by the Food Nanny
1 1/2 cups warm water
1 1/2 T. active dry yeast, (2 packets)
2 tsp sugar
3 1/4 cups flour
2 tsp salt
In a small bowl combine 1/2 cup of the warm water, the yeast and 1 tsp of the sugar. Stir to combine and let mixture stand for about 5 minutes or until foamy.
In a large mixing bowl blend the flour, salt, the remaining teaspoon of sugar and the yeast mixture. Gradually add remaining water and mix until the dough forms a smooth ball that is not too sticky to handle (if it is too sticky add a little more flour). Turn the dough onto a floured surface and knead briefly until the dough is smooth and elastic.
Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (or a cookie sheet) and place the loaves in the pan. Score the loaves down the middle, cover with a dish towel and let rise in a warm place for about 30 minutes or until doubled in size.
Preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam. Bake the baguettes for 15 minutes. If desired, brush the tops with melted butter halfway through the baking. For a softer crust, brush with butter when they have finished baking.
For photos of the event, check out this Flickr stream from Jenny K Photography.