In spite of having a cold and feeling rather yuck, yesterday was a productive day. Trinity’s socks are finished and have gone home to live with her; she’s happy. Ethan’s slippers have been worked on and, if I do say so myself, are looking pretty good.
The colours work well together and, being a Bev Galeskas pattern, the knitting is going well. Bev’s patterns are well-written and, as long as you can read, are easy to follow. I’ll probably have one slipper done today and the second will be started.
I don’t know how well you can see the needles in the picture but they’re square. I’ve never worked with square needles before. Here’s a close-up.
They are (blast it, lost the packaging already!), if I remember correctly, Knit Pro needles, size 6.5 mm. I’m still not sure whether I like them or not. The price was right and I needed them so I bought them and will use them for the slippers. Will I use them again? Time will tell.
We’ve had company this week and Zelda brought me a gift… professional bread pans. She knows I like to bake bread. And when I say “professional”, I mean bakery bread pans professional… old.
This is one half of a 4-loaf set and I absolutely love them! I had the time and desire to put them to use.
That’s one batch of Halifax County White Bread. That’s the title in the book… why it’s Halifax County White, I don’t know; it’s nothing more than a basic white bread, really.
I am more than happy with the results. The consensus around here, from Ethan on up, was that the bread is delicious and tastes like more! As soon as Ethan walked in the door, with the scent of freshly baked bread permeating everything, he complained about being hungry. I think he had four slices!
As a thank you, I gave Zelda & Ian one of the loaves; there’s about a quarter of the other loaf left. I’ll be baking another batch later today… for the freezer.
In case you’re interested, the recipe is from a little book I picked up years ago, “Great Bread Every Time” by Marilyn Barbe. As I recall, every recipe I’ve made from that book has been a success. I am finding, though, that I don’t need nearly the amount of flour that the recipes call for. That probably has to do with our elevation. I’ve made enough bread in my life, though, to know when the texture is just right. For example, the above recipe called for 9-10 cups of flour; if I had used all of that, the bread would have come out as hard as a brick. I only needed 6-7 cups of flour to get the right consistency and elasticity required.
After yesterday’s success on the bread-making front, I think it may be time to start a batch of sourdough bread again.