But seriously, I feel like this month has gone super fast. Wasn't it just March? Now it's almost May! And my hopes and dreams of a humongous pile of felt food for my ninth craft till Christmas hasn't been completely realized. Sadly, my once-hoped-for humongous mountain has become a more realistic barely-there hill. While I've concentrated on felt foods this month, I will probably keep dabbling in them here and there in the coming months till Christmas. I want to be able to give my girls an assortment of goodies.
If you've been reading along, you have seen my "frozen" felt treats and you have heard the inside scoop on my struggle with making bread . . . the felt kind. Tonight, I want to unveil the result of this struggle . . . ta da . . . delicious, nutritious 100% whole wheat bread.
So, here's my recipe for felt bread:
4) Cut four or five layers of quilt batting in the same shape as the bread pieces. (The number of batting layers you use depends on how puffy you want the bread. Batting is super easy to cut in multiple layers, so just layer up your batting and cutaway.) Place into crust and bread piece.
I started out thinking I was going to make enough bread to fill a bread bag. I figured out that was a lofty goal after it took me three hours just to do the first piece of bread. Thankfully, I got into a bread-making rhythm, and it ended up taking less and less time with each piece. However, I also have a short attention span, so after six pieces of bread, I transitioned my bag of bread to a loaf pan of bread with about a third of the loaf yet to be cut.
Making a "loaf" of bread is pretty similar to making a piece.
1) Cut two bread-shaped pieces.
2) Cut a crust strip about three or four inches in width to fit around the perimeter of the bread pieces.
Let it cool on the counter, slice, enjoy and . . .