Sunday, November 30, 2014


I have been trying to make Sundays more of a Sabbath.  I'm not getting legalistic about it, but I think that with our busy lives, a day when we intentionally do things a bit differently - slow things down a bit, focus on time together when possible, and try and not use the day to catch up on things we classify as work - is what we need.  And it is one of God's commandments, so I guess I shouldn't be surprised when it turns out to be something that I think is good for us.

One of the things we have been trying to do sometimes on a Sunday is making and sharing delicious (white) bread for lunch. We almost always have homemade bread, but on weekdays we mostly have wholemeal loaves and on the weekends we have white bread for a treat. About every second week I make a big tub of dough that we use for pizza, naan, gozlemes (well, our version anyway), etc.  The alternate weekends I make Turkish bread.  Sometimes we vary from this, such as if we're having burgers (bean and veg) during the week and I don't have time to make rolls, we have Turkish bread as it's quicker, or if I'm sick I might even buy a loaf (!!). 

Back to our Sunday bread ... I make the dough in the morning using the bread machine, and when it's ready for shaping I divide it up into roll sizes and each of the kids gets a ball of dough to shape as they please. I've shown them how to shape nice round rolls, but then they can make whatever shape they like.  We also make one bigger roll - about twice the normal size - for sharing. Usually I shape it into a sun or similar, but today I let the youngest do a star, so it looks like the shaping if that loaf might be shared around in future.
Shaped bread ready to bake 

I try to have some extras for Monday lunches.

Risen, baked and ready

At lunch time we generally put out salad fillings, etc, although we could just have jam or vegemite and add a green smoothie for our fruit and veg. We start by giving thanks that Jesus came to forgive our sins - one of the children does that - and we pass around the larger roll (in this case, the star) and tear off a piece each. It is hot and soft and delicious. 

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