Soulful Creations

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread! Dutch Crunch Topping Servings: This recipe should make sufficient topping for two 9x5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half. We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking). Ingredients 2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast 1 cup (240 ml) warm water (105-115º F) (41-46°C) 2 tablespoons (30 ml) (30 gm/1 oz) sugar 2 tablespoons (30 ml) vegetable oil ½ teaspoon (2½ ml) (3 gm) salt 1½ cups (3

I finally organized my beading and scrapbooking stations and that seems to be working well especially since I actually could make a couple of decent pieces.

Once again, thanks to the December 2011 DB challenge-I now have a sourdough starter in my refrigerator (I do feed it every week or every two sometimes!). This is my first recipe after the basic sourdough bread I made way back in December. The inspiration of this recipe comes from Christy of Whole foods on a budget . Christy's Family's Favorite Breakfast Cake -- My Version Ingredients 20g  sourdough starter 10g white whole wheat flour (or flour of choice) 10g water 1.5 cups white whole wheat flour 1 cup buttermilk 1/4 cup coconut oil 2 eggs scant 1/2 cup sugar 1/2 tsp salt 1/2 tsp vanilla extracts a pinch or two each of ground nutmeg and ground cloves 2 tsp baking soda 2 cups dried wild blueberries and diced dried apricots Method Twenty-four hours prior to baking the cake, combine the first 3 ingredients together in a large glass bowl.  Cover with a damp cloth or plastic wrap.  Let sit for roughly 12 hours. Uncover the sourdough mixture and add th