- Lisa B
- Carlisle, Pennsylvania
- I am a stay at home mom..now that is! February 19th, 2007 I was involved in a car accident while on vacation in Florida. I awoke in ICU to find out that my only two children Annemarie age 3 and Michael age 5 did not make it. Scrapbooking became such a big part of my life. It helped fill a void that I desperately needed to fill. Our therapist suggested that I take up scrapbooking as a way to memorialize my children, little did she know! So I took that and ran with it.I became obsessed with scrapping and took over the second largest room in my house. Because of my injuries I couldn't go out and get a job, I just scrapped!I printed out 2,000 photos and my journey began. I have made albums for family members and layouts to decorate my craft room. We thought we were done having kids but who expected this tragedy??? I just gave birth in June 2009 to two beautiful baby girls Mia Anne and Gianna Marie named after their brother and sister.I swore that I would keep up with their albums so I won't become overwhelmed so we will see how that works out! My profile picture is the last family picture that was taken of all of us.
Monday, March 22, 2010
English Muffin Bread gift in a box
Here is a group shot of the plant, the card and the box!
I recently was invited to a St. Patrick's Day party by one of my neighbor's but at the last minute I was not able to attend. I wanted to drop off my dessert that I made anyway so it didn't go to waste. When I dropped off the cake they gave me an amazing plate of food to take home as well as a Shamrock plant. Well when I went to bring them back their plate I wanted to make them a little something to thank them for the food, the invite as well as the adorable plant. So I whipped up a loaf of my favorite English Muffin Bread. This bread is soooooo good toasted! I also use it to make out of this world Grilled Cheese sandwiches as well as Eggs in a Nest. The best thing about it is how easy it is!!!! No kneading & it's all done in the Stand Mixer!!
Once the bread was done I was like Oh Darn what am I going to put it in. I remembered that I purchased a whole box of these white large folding boxes at an auction. I literally had about 30 minutes to come up with something and knowing they were just going to throw it out I had to do something simple. I also made them an Irish themed card (which I posted earlier). She couldn't believe I made not only the bread but the card..she said she wanted to frame it...boy I love people who think I am actually good..LOL! I am entering this into the Stamp Something "distress" challenge, the PaperPlay "Thank You" challenges as well as the CupCake Craft Food & Drink Challenge.
I cut the loaf of bread using my Cricut From My Kitchen cartridge. I had a blank spot I had to fill so I stamped a really quick & easy "THANK YOU". I wanted to give the bread a little pizzaz so I used my Peachy Keen PK-490 stamp set for the face in the middle. To distress the bread (tried to make it look toasted) I used Stampin Up Ink.
I figured I would post the recipe also for those who would love to try something yummy. This recipe makes two loaves which is even better!!! The most I made in one day was 6 loaves... I have double ovens that come in very handy! The oven have a BREAD PROOF setting on it which makes it so easy to crank these bad boys out. I have the bread proofing in the lower oven while the others are cooking in the oven above. There is truly nothing better than fresh baked bread. Now if there was a carbohydrate diet I would be the thinnest woman in the world!! LOL I wish!!
ENGLISH MUFFIN BREAD
5 cups all-purpose flour, divided
2 (.25 ounce) packages active dry yeast- I use 4 1/2 teaspoons since I have a big jar
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (110 to 115 degrees F)
1/2 cup warm water (120 to 130 degrees F)
In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees F for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks.