The difference for me this year as opposed to past years, is that this time, I had a purpose. Now that I had my blog to think about, I was specifically looking for cool stuff that I could use for cooking as well as in my photographs. Unfortunately, I haven’t yet won the lottery, so I couldn’t buy everything I wanted to (and I wanted a lot!), but I did get some great stuff that I will be sharing with you, bit by bit, in the coming weeks.
Tom started out as a potter thirty-five years ago after a stint as an art teacher. His wife, Denise enjoys cooking and baking and believes the whole purpose of pottery is for serving great food. Together, they create beautiful, and functional pieces that are equally at home in the oven or on display. All of their pottery is available for purchase on their website.
I baked Val’s bread in my cute little pot and it turned out beautifully. The top crust was, well…..crusty. The bread inside was divinely steamy and moist. I couldn’t have asked for a better recipe to try out in my new find. Thanks, Val!
- 1 tbsp sugar
- 1/2 cup warm water (110 degrees F)
- 2 envelopes Fast Rising Active Dry Yeast
- 2 cups milk
- 2 tsp salt
- 6 cups all-purpose flour
- 1/4 tsp baking soda
- Dissolve sugar in warm water. Add yeast and let stand 10 minutes then stir well.
- Combine milk and salt in saucepan. Heat over low heat until lukewarm. Add milk mixture to dissolved yeast.
- Add 3 cups flour combined with baking soda. Mix until smooth. Stir in enough of the remaining 3 cups of flour to make a stiff batter. Divide batter in half and press into two 8-1/2 x 4-1/2-inch loaf pans, that have been greased and sprinkled with cornmeal.
- Sprinkle tops with cornmeal and cover.Let rise in a warm place 45 minutes or until centre of loaf is about 1-1/2-inches above edge of pan.
- Bake at 400F for 25 minutes. Remove from pans and cool.
- To serve, slice and toast. Spread with butter and your favorite jam.