Back in March, I promised an update on the fact that I've baked bread for the first time ever!
(Side note I: I was searching all bread-related posts on my blog, and came across the mention back in 2010 of one of my main characters, Austin, and how he got his surname of Cunnick. Rather apt, as the only writing I'm doing at the moment is a long, fun scene featuring Austin and his wife, which has no relation to any current WiPs.)
(Side note II: I was also reminded of this awesome beer bread recipe from Kait Nolan.)
Without further ado, here's the baking:
The recipe was based on Refrigerator Bread by Kelly Yandell.
1 x 7g sachet of instant dried yeast
1 teaspoon salt
1.5 cups warm water
Mix it all in a container. Let it sit for two hours. Put it in the fridge for two more, or until you're ready to use it (even overnight). Let it rise 40 minutes, then bake at 475 for 25 minutes, then another 10 without the lid.I used the same Le Creuset pot for the entire process!
I haven't actually started, but I have two new knitting goals: leg warmers knit with cotton yarn, and new mittens for the kids for next winter. I'm looking forward to shopping for wool, especially since I only have one bag of wool left at home, and it's nice to have an excuse to buy some new skeins!
I've also signed up for Bold Beginner Knits from Kate Davies Designs, and look forward to receiving a new pattern each week! I really can't wait till I have more time, to knit some of these...