Sewing Machines and their 'parts'

I just received the long awaited for sewing machine part late last week! I have several sewing assignments to catch up on! What a challenge to find the essential part for my two year old Janome machine! The main dilemma was that the sewing center that I do business with, here in Ocala, burned to the ground a few months ago and they lost their entire store! So, they had so many parts coming in to re-supply their inventory, the Janome Supply Center could not keep up with it.

I was so lost without my Janome main machine. A friend knew about my dilemma and offered to me a hardly used, 1950's 'Royal' machine, still in the cabinet that belonged to her mother. I was so surprised when I went over to see the machine, as I did not have knowledge before-hand how unused it was. It took a day or two of tinkering around with, and it works wonderfully...only straight and zig-zag stitching. When I get some time I need to research where to buy a zipper foot for this very usable, but older machine. I think it may be like an old car...built well, but parts are harder to find. And I had hoped for so long to have a back-up machine, and thankfully, now I do.

Meantime...I needed a breather this past week-end from trying to catch up on everything and decided to do some baking. Two loaves of Amish White Bread were made. This makes fantastic French Toast!

Picture to the left is the bread dough divided in half after the first rising. I only use King Arthur Flour for everything I bake.

The picture below is the finished bread. Bakes for 30 minutes after pouring melted butter on top.

That was enough fun for the week! Back to sewing now to catch up. I am ever so happy to have my main sewing machine back working.

Amish White Bread

Ingredients:

2 cups warm water

2/3 cup white sugar

1 ½ tablespoons active dry yeast

1 ½ teaspoons salt

¼ cup vegetable oil

6 cups bread flour

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In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Kneed dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, approx. two hours. I always let the dough rise in a warm oven. Punch dough down. Kneed a few minutes and divide in half. Shape into loaves, and place in two well oiled 9x5 loaf pans. (I use glass pans) Allow to rise for 45 minutes, or until dough has risen approx. one inch above the pans. Bake at 350 degrees for 30 minutes.