Bread Baking and Paper Shredding

I started working on the collage fabric I’m making for my new quilt project about the January 8 shootings; above are ripped up photocopies of photographs I took of the memorials to the victims.

In between bouts of paper ripping I made a batch of bread with the stand-mixer I recently found on Craigslist for a steal.

I used this recipe I got from my mom:

place 1 cup whole oats and 1 cup polenta in a bowl, pour in hot water until grains just covered, allow to stand, then:

2Tbsp fresh yeast and a bit of sugar dissolved in 1/4 cup warm water; allow to stand in a warm spot for 20 minutes or until nice and bubbly, then add:

oat/corn mix, 1 Tbsp salt, 1/4 cup honey, 1/4 cup good quality olive or safflower oil, 1Tbsp lecithin dissolved in a small amount of water, mix:

then, slowly add 4 cups organic whole wheat flower, mixing with a dough-hook. Add up to 1/2 cup more flour if needed until dough in mixer is nice and smooth to the touch, not sticky, but still moist. I’d say 7 minutes for sure in the mixer once the flour is added. Then place dough in a large greased bowl, brush top of dough with oil, cover with a cloth and let raise in a warm place for an hour or until double. Punch down, divide, knead each piece a minute and shape into loaves and place in loaf pans, brush with oil, let raise for 45 minutes or until loaf-sized, almost, then bake for about 30 minutes at 350 degrees. This is what my bread looks like:

I was surprised how good it turned out. Very yummy.

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