Friday, June 19, 2009

Fatty, fatty 2 by 4

Ok, this is not the cutest picture, but it a good belly one. May 28th, so it was taken right before we moved into our two bedroom. The belly is about the same size out, it just wider now. I've gained about 28 pounds so far and I'm 30 weeks. I just noticed yesterday, what I think to be my first stretch mark, EKK!

This morning Javin was moving a bunch, I thought it would be cool to get it on video. Its about 2 1/2 minutes long, so if you are real interested in seeing my belly move and hearing Jaron blow his nose then you might not want to watch. My belly button isn't completely out yet, but it isn't as cute as it used to be - sad face. Javin is always on the left, head down and butt up in my ribs - either he likes it or he is already stuck.


I got this bread recipe from my sis, Jenni, and it is to die for! Thanks Nini! I really like that it has honey in it and its best when eaten just out of the oven with raspberry jam or just with butter.

5 cups warm water
1/3 cup oil (put into a 1 cup measure to the 1/3 line with the oil)
2/3 cup honey (fill the rest of the 1 cup measure with the 2/3 honey, it helps the honey come out without a hassle)
2 Tbsp. salt
3 Tbsp. yeast
10-12 cups flour (I add the first 4 cups, then mix, then add 4 more cups to start. Then add 1/2 cup at a time while kneading). Almost a whole #10 can of flour.

The last time I made a batch I ended up adding 10 cups before taking it out of the bowl, then 4 more 1/2 cups before the dough wasn't sticky.

Knead, knead, knead.

Put back into the bowl (clean) and let rise until it doubles in size.
Separate into 5 loaves and put into greased bread pans. I like to let the bread rise a little in the pan, bake at 350 for about 30 minutes. Take a quick peek at about 28 minutes to see how golden it is.
There are no preservatives in the bread so if you aren't going to eat all 5 loaves quickly, I suggest freezing the rest. Then defrost it on the counter for 1 day before eating. Good luck ladies!