Episode 03: The One With The Very Long Trip

No pictures this time are imbedded in the files -- it was making them terribly large and some people had trouble viewing.  Also, I cut out most of the music, using instrumental clips instead.  I need your thoughts on the new format!

So sorry about some excess backround noise today.  Besides my children stopping in occasionally, my computer also decided to hum at some point, the room was echoing (I need to hang stuff on the walls in the studio, it seems), and I decided not to edit much, so you've got the Real Thing today, folks!  Enjoy!

Visit the site for shownotes or to leave a comment at http://theknittingcook.com   Or, send Faith an email at Faithad AT gmail.com




Links to patterns mentioned today:
Orangina (my pic)
Broadripple Socks (my pic)
Baby Suprise Sweater
Spunky Toddler Sock (my pic)

Put a pin in our Frappr map!

Just in case you feel like learning a little German, here's a good translator.

Learn how to knead dough!  I like this video even better.



Today's recipe:

Honey Wheat Bread
Developed by Josephine R., my mom, who's the best baker and cook that I know.

Makes 1 loaf

Mix together in large bowl:
1-3/4 cups whole wheat flour
1 cup white bread flour
1 Tablespoon Vital Wheat Gluten flour (usually sold in a small box at the grocery store in health food section, or in large bins at health food store)
2-1/4 teaspoon dry active yeast
1 teaspoon salt
1/3 cup rolled oats

Melt:
1/4 cup butter (1/2 stick)

Add to butter and heat together until 110-120 degrees (F):
1 cup water
1/4 cup honey

Add warm liquid to flour mixture.

Stir in:
1 egg

Combine well.  Add more white flour as needed until dough is stiff enough to knead.  Turn out on counter and knead until smooth (5-10 minutes), adding white flour as needed.  Place in greased bowl and cover with clean dish towel.  Let rise until doubled (1-2 hours, depending on how warm and "yeasty" your kitchen is).  Punch down, roll into log and place in well greased bread pan.  Cover with towel again and let rise until doubled (1 or 1-1/2 hours).  Bake in 350 degree oven for 30-35 minutes, until golden and sounds sort of hollow when tapped.  Turn out immediately onto cooling rack.

Slices best when cool, but I bet you can't wait!  (I never do.)  =)