Just the basics, please.

Girly's hat is progressing. It is now at the start of the decreases.

"Look at me Mommy! I'm super tall!"

Two of my favourite breads to make just before supper. Well, sometimes.


Grandma's Great Depression Bread

1 tsp sugar (granulated)
1 1/4 cup warm water
1 tbsp (8g package) yeast
2 cups whole wheat flour
2 tbsp oil
2 tbsp molasses (I used blackstrap which make a very dark brown bread)
1 tsp salt
1 cup all-purpose flour

Dissolve sugar in warm water, then sprinkle yeast over top. Let stand for ten minutes.

Add whole wheat, oil, molasses and salt. Beat on low until moistened. Beat on medium high for another two minutes. Work in remaining flour. Cover with greased wax paper and tea towel, let stand in oven with light on for 45 minutes. Punch down and place in greased loaf pan. Recover with wax paper and tea towel then put back in oven to rise another 20 minutes. Pull loaf out, preheat oven to 375*F/190*C and put loaf back in to bake for 25 to 30 minutes.

Delicious Sweet Cornbread

1 cup milk
1/4 cup melted butter or stick margerine
1 large egg (at room temperature)
1 1/4 cup cornmeal (any colour you want)
1 cup all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt

Preheat oven to 400*F/200*C. Grease a 8" round pie pan or 9 x 9 cake pan or (bottom only) muffin tin.
Beat milk, butter and egg together until well blended. Stir in all remaining ingredients at once just until moistened. It should be lumpy and nasty looking, but not have any visible flour. Pour into pan.
Bake in hot oven for 20 to 25 minutes or until golden brown and a toothpick inserted in centre comes out clean.