Thursday, October 14, 2010
Sunday, June 20, 2010
Pumpkin Bread
Pumpkin Bread
Ingredients:
A large handful Roasted pumpkin (I used butternut squash).
Pumpkin seeds
150ml warm water - less than for a standard loaf
500g white bread flour
2tsp yeast
2tsp sugar
pinch salt
Method
1. Roast the pumpkin in the oven until it's soft and sweet - use plenty of oil so that it doesn't stick, leave to cool and then mash with a fork.
2. Follow the method from my seeded white bread recipe, adding the mashed pumpkin when you add the liquid (don't forget to reduce the quantities - also note that there's no oil in this recipe as it's assumed that the pumpkin is roasted using oil).
I put seeds both in my loaf and on the top but they didn't stick properly on the top but they all fell off!
I'm not sure how it'll taste, but it's very yellow!
Friday, May 28, 2010
Simple Baby Booties
Row 1: ch 15, sc in 2nd ch from hook, 13 sc, 4 sc in first back loop, 12 sc, 2 sc in last back loop. (32 sc)
Row 2: ch 1, 12 sc, 2 sc in next 4 sc, 14 sc, 2 sc in next 2 sc. (38 sc)
Row 3: ch 1, 12 sc, *2 sc in next sc, sc* x 4, 14 sc, 2 sc in next sc, sc, 2 sc in next sc, sc. (44 sc)
Row 4: ch 1, 12 sc, *2 sc in next sc, sc in next 2 sc* x 4, 13 sc, 2 sc in next sc, sc in next 2 sc, 2 sc in next sc, 3 sc. (50 sc)
Row 5: ch 1, sc around (50 sc)
Row 6: ch 1, sc around in back loops only (50 sc)
Row 7&8: ch 1, sc around (50 sc)
Row 9: ch 1, 17 sc, *2 dc tog, 2 dc* x 4, sc around (46 sc)
Row 10: ch 1, 17 sc, *2 dc tog, 1 dc* x 4, sc around (42 sc)
Row 11: ch 1, 17 sc, 2 dc tog in next 4 dc, sc around (38 sc)
Row 12: sl st until 2 away from curve, *ch 1 turn, 3 sc* x 11, ch 4, sl st into 3rd sc, sl st down edge of strap and continue to sl st to start of row.
Finish off.
Second bootie
And to do the other bootie I followed the above instructions in reverse from Row 2.
So the first two rows are:
Row 1: ch 15, sc in 2nd ch from hook, 13 sc, 4 sc in first back loop, 12 sc, 2 sc in last back loop. (32 sc)
Row 2: ch1 2 sc in first 2 sc, 14 sc, 2sc in next 4 sc, 12sc (38st)
I'll admit that the instructions I've posted here are a little hit and miss, but if anyone actually wants to have a go and gets messed up or confused then I think loopyjess is fine with questions as am I! They are fairly simple tho so adapting them to your needs or your amount of twisting should be fairly straight forward, just give it a go!
Monday, April 26, 2010
Sookie Stackhouse and True Blood
Wednesday, March 31, 2010
Seeded White Bread
500g | White Bread Flour |
1 tsp | Salt |
2tsp | Fast Action Yeast |
300ml | Warm water (3/4 cold + 1/4 boiling) |
2 tbsp | Olive Oil |
- Mix together a little of the the warm water, sugar and yeast and set to one side (this isn't strictly necessary but I've found that the bread rises better if the yeast is allowed to start before mixing all the ingredients together).
- Mix together all dry ingredients in a bowl, sieving the flour.
- Add the oil to the dry ingredients and add the water and the yeast mixture.
- Knead the dough on a lightly floured surface for approximately 10mins until it is smooth - the seeds disrupt this a little so don't be too worried if it's not looking really smooth.
- Cover the bowl with cling film - I use a plastic bowl that has a lid - and leave in a warm place for an hour.
- Preheat the oven to 200°C.
- Knock the dough back (just knock all the air out of it so it's about it's original size) and knead again for 2-5mins until the dough is smooth, shape into a sausage and put into your lightly greased tin.
- Leave to rise for 10 mins or until it's peaking over the edge of the tin. I like to leave my tin on top of the heating oven.
- Bake for 20mins until golden brown - I turn my loaf around after 10 mins since my oven has a habit of only cooking on one side.
- Turn out of tin and put upside down on the shelf for a further 5-10mins to brown the bottom of the loaf.
- Tap the bottom, it should sound hollow (if you're unsure what I mean here, tap the loaf when you're turning it out for step 11, it will sound thick and solid), take out of oven and leave to cool.
Tuesday, March 30, 2010
Thursday, March 25, 2010
How To Granny Square!
- My general technique is to ch1 in between treble clusters (groups of trebles) unless crocheting into a 3ch-sp then ch3 instead, this makes it kinda easier than following a pattern every round.
- Whenever you have a loose end either from joining a new colour or from fastening off, crochet over the ends to secure them and make the sewing in of the ends a bit easier.