Just as the name of this blog implies, I do enjoy the simplest of things. I have talked in the past about growing up on the cusp of convenience. A time when so many products became available to ease the burdens of housework for the stay-at-home- mom as well as shorten daily housework tasks for those women that were heading into the work force. I don't begrudge any of the women of that day for jumping at the chance to try all these items. However, it did put me in a generation of gals that didn't always learn how to do these things for themselves. I never took a home-economics class in school and much of my early baking career was focused on a mix from Duncan Hines or a roll of dough from Pillsbury.
From the time I learned how to make my own butter by volunteering in The Princess' first-grade classroom, I have become more and more interested in learning how to make things in the kitchen from scratch. From butter to cheese, aioli (a mayonnaise like condiment) to mustard, freezing fresh fruit to making jam, and all sorts of breads, cakes and cookies, I find a wonderful satisfaction creating in the kitchen.
Bread making has been the most difficult. When my usual 'dive-right-in-and-see-what-happens' failed miserably, I signed up for a class at a local cooking store. I did come away with a better understanding of the chemistry and a respect for yeast and still my loaves tended to be more dense and heavy that I hoped. Watching Food Network, I learned that rather than just proofing yeast I could make sponge to start my dough. I tucked that little piece of info in my head. Then yesterday I got the chance to pull it out and put it to use.
It all started innocently enough. While enjoying my morning coffee and reading blogs, I came to a new post at
Thee Handworks. She shared a
link to a new recipe and I went to check it out. Breads of all sorts. Heaven. I quickly settled on a recipe for
Blueberry Cream Cheese Braid. I had all the necessary ingredients on hand (remember all that fruit I froze last summer?) and the recipe offered me the chance to try out making a sponge.
Here is the sponge after only 30 minutes.

I love kneading the dough by hand. It's rhythmic and relaxing - kind of like the rocking motion of hand quilting.

After a successful first rise.

All punched down and ready to go in the fridge over night.

This morning I prepared the fillings - think of the possibilities - blackberries, apples, cherries, apricots, maybe even brown sugar cinnamon with nuts. I want to try one in every flavor.

I was practically giddy when I got to this stage. I would have never believed that I could get mine to look like the sample.

Here they are - fresh from the oven. The house smelled absolutely delicious.

I'm taking them to share with my local quilt friends tonight. I only hope they taste as good as they look.