This just happens to be the calm before the storm. The children are in a pantomime this week, it’s a 2.5 hour show which has four performances between Thursday and Saturday. They have been rehearsing twice a week for months and the past two weeks it has been almost every single night. Despite the tiredness of everyone involved, the show must go on and everyone knows that in a few days it’s all over and they can finally sleep. From the bits I have seen it’s going to be an amazing performance, I know everyone is going to love it.
The children all had a lie in today, they were late again last night but I had planned zero school work for them so they could rest. There’s no rehearsals tonight, everyone has been told to relax, I am happy about that as we all need a breather from the comings and goings plus the endless need for cleaned costume pieces, make up, fake tan, nails and hair styles.
While the kids were resting I went through all of my last few year’s summer clothes, it’s amazing how much stuff you can gather up. The clothes were just taking up space and as I had lost so much weight very little of it actually fit me anyway. I tried on most of the items then bagged them up to drop off to the charity shop. We went to do that this afternoon and I also took the children round a few of the shops they like. We didn’t buy much just some food for dinner and cheap chocolate for making fudge and baking. I needed some lidded containers so got some which were perfect for storing the fudges I’ve been making, I’ve been using some recycled sweet boxes but they don’t look so good if they are sitting on view.
I also made bread today, it’s a lovely seeded bread and my recipe gave me two small and very tasty loaves.
Seeded Wholemeal Bread
Makes 2 x 1.5lb loaves
760g/26.8oz wholemeal flour
50g /1.8oz butter
1.5 teaspoon salt
2 tablespoons brown sugar
3 tablespoons milk powder
2 teaspoons malt (optional)
1 sachet yeast
470ml/15.9 fl oz warm water
3/4 cup of mixed seeds plus a tablespoon extra seeds for the tops
Pour all the dry ingredients in a bowl then mix in the butter using your dough hooks. Pour on the warm water and keep mixing or kneading until the dough has all come together.
Tip the dough onto a floured surface and knead for a couple minutes until the dough feels fairly elastic. It is hard to tell because of the seeds but you will ‘know’ when the dough feels right.
Rise the dough, covered with a clean tea towel, in the bowl for around an hour.
Remove from the bowl and divide into two to make your loaves. Knead and shape each loaf and roll in a few seeds to give it a crispy surface. Leave to rise in your bread pans for approximately another hour. You will know your dough is ready when you poke it and the dough moves back into shape very slowly. You could paste cornflour starch onto your bread if you want an extra crunchy crust, or simply paint water on just prior to going in the oven. Bake for 35 minutes in a hot preheated oven at 200C/400F.