I found this recipe recently..and I have no clue where..I tried Googling.. to no avail
So forgive me..I think the original source is Cooking Light..but I am almost certain Pinterest was my inspiration..somewhere~
You make the dough the day before..and the next day you just assemble and bake..they are soft soft soft.
So good really.
I had seen bread bags on the internet using dishtowels..I wasn't ready to part with my new ones.. so used fabric instead..
You can add ephemera..such as the one above I bought at Etsy..And you can add vintage lace..on one I added some crochet from a tablecloth from my grandmother's home~The tablecloth was worn..had holes..I salvaged the parts that were still usable..I love vintage handiwork~
You simply sew a hem at the top sew both sides and bottom together..whilst tucking seam binding or ribbon to the interior..to form the ties~
I liked using this Macarons/French fabric and covering a button w/ the cake.The fabric is also from Etsy..Taiwan:)
Shopping from home is such an extravagance I enjoy.In moderation of course.:)
Here is the recipe for the small breads~
No Knead Overnight Parmesan And Thyme Rolls
1/2 teaspoon dry yeast
2 tablespoons warm water (100° to 110°)
2 tablespoons extra-virgin olive oil, divided
1 teaspoon dried thyme
1/3 cup 2% reduced-fat milk $
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
1 tablespoon sugar $
1/2 teaspoon kosher salt
1 large egg, lightly beaten
1 1/10 ounces whole-wheat white flour (about 1/4 cup)
5 3/5 ounces all-purpose flour (about 1 1/4 cups), divided
1/2 teaspoon cracked black pepper
1. Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly.
2. Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.
3. Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Weigh or lightly spoon 4.5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)
4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7–inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.
5. Preheat oven to 400°.
6. Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm.
P.S.I would love to know how to chose the right size photo for our blogs~
These seem so tiny on my Netbook..and frightfully large on the family computer..I sound like Goldilocks who wants to find the right size..
I am linking to Picasa.. and pick the 600x400 or vice versa..
Or I use medium on the size asked for on the new Blogger?
What am I doing incorrectly.
These are too big for me said she:)