Oh Baby, Baby and Bread

Baby Cake Pops!

Baby Cake Pops!

I LOVE making cake pops! Baby cake pops are one of my favorites as well. I was very happy to spend my weekend on a rush order for a baby shower for my friend. She is a party planner and this party needed a fast plan! Luckily, she asked me if I would make cake pops! Yes!
This was my first time putting hair on babies and I really love how they turned out. The little mohawks are my favorite. Do you have a favorite among all the cuteness?

This is my third time baking with the starter.

This is my third time baking with the starter.


Since baking the first free form loaf several weeks ago, I have tried a making the recipe suggested on the starter another time in a loaf pan. The recipe calls for 2 1/2 Cups of the starter. To me, it has a very strong sour taste which my family liked, but I didn’t. So, I decided to try another recipe. This one calls for only 1 Cup of starter. It also is flavored with some softened butter and warm milk put directly into the dough. It rises well, it browns to a deep golden color (crusty) and tastes fantastic! I have a large loaf pan that is stoneware. I made three loaves before I figured out how long to bake it. It takes an hour. I had some doughy middles in the first two loaves.
For those of you who would like to try out this recipe, I will post it below. This photo shows the height on the loaf.
This photo shows the height of the loaf

This photo shows the height of the loaf

San Fransisco Sour Dough Bread
1 C. Sour Dough Starter (Make sure your starter is room temperature and has bubbles. If it doesn’t feed your starter and let sit a few hours or overnight.)
4 1/2 C. All Purpose or Bread Flour
1 Heaping Tablespoon of Salt
3 Heaping Tablespoons of Sugar
1 Pkg. yeast (I only use 1/2 a pkg)
1 C. Warm Milk
2 Tablespoons of softened butter
1 Egg
Combine 1 C. of flour, salt, sugar, yeast, butter and 1 C. of flour in your Kitchenaid mixer with the paddle attached. Allow this mixture to become well combined. Now slowly add flour about 1/2 C at a time until it is all added. Change to your dough hook here or before you add the extra flour. Allow the dough to be kneaded for about 5 minutes. You can do all of this by hand if you do not have a mixer with a dough hook. Once kneaded, form your dough into a nice round and place in a greased large bowl. I used olive oil and turn the dough over once to coat the top. Cover with a towel and allow to rise until doubled in height. Punch dough down in the center and pull edges down into the dough all the way around. (I have this process posted in the first bread post) Form dough into a loaf and place in a well greased bread pan. Allow to rise until doubled in height and volume. Slit the top with a razor blade of sharp knife. Beat the egg with a splash of water and brush the top of the dough. Bake for at least 1 hour at 375 degrees. Be prepared to have your home filled with a very fragrant, heavenly smell. #bakingbreadsmellsfantastic

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