Snails, Pears, Fennel & Oranges

Two people contacted me yesterday to say they'd like to swap siggy blocks. So I had to get some more ready.

Then the mail came with two more siggys from people on the list. It is such fun to see all the different fabrics and designs.

Gerry in The Netherlands put a lot of work into hand appliqueing this beautiful pear because she lives in an area with many fruit trees.

Renate from Germany did a wonderful job on this cute snail siggy.

Then, even though our air conditioning was struggling to keep up with the high 90's yesterday, I decided I needed to bake some bread. I pulled out a recipe I hadn't made for awhile, but one of our favorites. The ingredients are a bit unusual but it has a wonderful flavor and texture, especially toasted. I didn't have fresh orange peel so had to use dried, which works, but isn't as good as fresh.

If you like to bake bread, give this one a try and don't be put off by the white pepper. It gives a nice zing to the flavor.

ORANGE FENNEL LOAVES

1 pkg. yeast
1 C. warm water
1 1/4 C. milk
1/4 C. butter, melted and cooled
1/4 C. sugar
1 1/2 T. grated orange peel (fresh is best, dried will work)
1 T. fennel seeds, crushed
2 tsp. salt
1/2 tsp. white pepper (if you have it, otherwise black is okay)
6-7 C. flour

Dissolve yeast in water and let stand until foamy. Stir in remaining ingredients, adding flour last. Let rise in greased bowl until double (1 1/2 hours). Divide in half (or fourths like I do) and form into loaves. Let rise until almost double (1 hours). I like to cut a cross or other pattern in the tops just before baking--suit your fancy, but you need to pierce it somehow to allow for expansion. If you just snip a "plus" sign on the top it looks pretty.

Bake about 25-30 minutes for smaller loaves or 45 minutes for larger at 375 degrees. Brush with butter after taking out of oven (of course!)

Be sure and try this toasted!