Hunter Douglas to Halt Online Window Blinds Sales

Hunter Douglas has sent a letter to their dealers explaining a recent decision to stop selling blinds on-line. The reason? The customer is better served in a physical store. Read more:

Hunter Douglas to Halt Online Window Blinds Sales

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Shena's Infamous Bread Recipe

To be on a different note tonight, and to take a break from all the home decorating and painting news, I was (and am still going to) post my favorite bread recipe that I have been making for several years now. However, when I signed into Blogger tonight from my computer, I was alarmed that the posts I had used the email option for blog posting from my Blackberry were not on my blog! That is several months worth of blogging...many minutes spent typing...and no posts! OMG! I need to get to the bottom of this. In the meantime, enjoy the bread! -Shena Blomgren, owner Red Canary

Amish White Bread

Ingredients:

2 C warm water (110F/45C)

2/3 C white sugar

1-1/2 T active dry yeast

1-1/2 t salt

1/4 C vegetable oil

6 C bread flour

Directions:
1. In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to ruse until doubled in bulk: about 1 hour
3. Punch dough down, knead for a few minutes and divide in half. Shape into loaves and place into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 C) for 30 minutes.

Source: allrecipes.com

My favorite variations:
I like to mix cinnamon and sugar together and roll this into the bread before the second rise. After dividing the dough in half, I stretch the dough (like a pizza crust) and then "roll-up" the dough, sprinkling the cinnamon and sugar mix into each roll. Let rise and bake. This version is a family favorite.

I also like to add a bit extra sugar. Sometimes a splash of vanilla. My next experiment is going to be the addition of raisins. Tonight, I rolled in strawberry jam. Will let you know how that turned out!

Instead of using loaf pans, I often just shape the dough into loave and then place to rise freely on a well-oiled cookie sheet (I usually line the cookie sheet with aluminum foil for easy clean up). This bread is great to eat plain...and makes great toast!

French Toast made with this bread could quite possibly be divine. Enjoy!