I Tried Scoring Cute Ghosts on My Bread and it Worked!

Join me in the kitchen as we whip up chocolate sourdough ghost bread and a cozy cinnamon raisin loaf—all while processing fresh produce straight from the garden! It’s a full day of baking, preserving, and homemaking goodness. Grab a coffee and hang out with me for some fall inspiration!

Recipes:
Sourdough Cinnamon Raisin Swirl Bread – https://hopewellheightsblog.com/sourdough-cinnamon-raisin-swirl-bread-pullman-loaf/
Double Chocolate Sourdough Bread – https://lockremhomestead.com/double-chocolate-sourdough-bread-recipe/

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Chapters:
0:00 Cinnamon Raisin Swirl Bread
4:16 Chocolate Ghosts Bread
8:46 Garden Produce
11:28 Checking on Bread
11:50 Potatoes and Carrots
13:22 State of the Kitchen
13:42 Ghost Bread Reveal
14:59 Making Dinner
20:19 Raisin Bread Taste Test

#SourdoughRecipes #HomesteadingLife #FallBaking

Good morning. I’m going to make up some cinnamon bread. I got myself a new Pullman loaf. I’ve never had one of these, so I am excited to try it today. I’m doing a lot of different bread things right now because I’m just so into the sourdough again. I’m going to get this dough. It’s like the dough for the bread rolled out and I’ll tell you all about it. I’m going to put a little bit of flour down just because I think that’s sticky. So, we are still doing pantry challenge. So, this is going to use up a decent amount of these raisins, if not all of them. We’ll see. So, I need to get this out of here. It’s been on my counter overnight. I also have my oven preheating for a regular loaf, but the regular loaf is chocolate, and I want to try to put ghosts on it. We’ll see how that turns out. I’m not a very artistic person, so I kind of have trouble with that. goodness. So, I did not film making this dough, but I will leave the link to it down below, and I’ll let you know if it turns out good or not. Okay, let’s see. Probably didn’t actually need that little bit of flour. So, I’m basically trying to roll this out like it’s cinnamon rolls. Then we’ll add an egg wash, cinnamon sugar, and the raisins and roll it up. Okay, looking good. I’ve never done like egg wash on here. So hopefully that helps it to stick together cuz in the past when I’ve done like a cinnamon raisin bread, sometimes it like pulls apart where the swirly part is. Okay, probably good there. Take all the cinnamon and sugar. This is a lot. Okay. Raisins says half a cup. I think I have about a cup here. And these are kind of dried out. Okay, I’d say we’re probably good. We do have a little bit of these left, but I don’t want to completely overload this. So, I need to think about how it’s going to go in there best. I think I should go this way with rolling, which is opposite of how you do like a cinnamon roll. Spray the loaf. So, this needs to rise until it’s a couple inches away from the top. So, it has quite a while to go. They said don’t forget to spray the top. And I don’t know if I’m going to cook it with the top. This recipe said that you can, but what makes me wonder is I’m at high altitude and I don’t know where the person who created this recipe lived. So, I might do it without the lid. But that needs to just set and rise for probably a few hours. It might even be later tonight. I’m not sure how. Didn’t say how long it typically takes. So, let’s get out the chocolate bread and make the little ghosts. Okay, we are going to try this. I don’t know how it’s going to go. It’s a little bit wet from that. Okay. So, let’s see. I think I think I want to do three little ghosts on this side. I think I’m going to do like one here. Then maybe connecting to there. No, maybe coming down and down. Do we want to do a fourth? Oops. Going to take these chips that are like on the edge out so they don’t burn. Hi, Milo. Yes. Okay. [Music] Hello. Hello. Okay, they each need like three little slits. Okay, so here’s what I’m thinking. I think I’m going to put it in like this and then give it an expansion score after 7 minutes. I’ve never tried that before, but I think today is the day to try. This looks good. This is also a dough that isn’t as hydrated as I usually use. Oopsies. Okay, I should have stopped while I was ahead. Okay, we’re going to stop. Let’s stick it in for 7 minutes and then see what it looks like. And then I’m going to bake this one tomorrow. I have a sourdough class and we are doing funfetti. Okay, it has been 7 minutes. I need to get in here and give this a score. Whoa, whoa, whoa. Okay, maybe I should take it all the way out. So far so good. Hopefully that’s the right place to score it. That’s how it’s looking. You guys, this is what my kitchen is looking like right now. I have so many things that I want to do. I want to do some meal prep for the week, but there’s just so much stuff everywhere that I need to figure this out. I also have people coming over tomorrow for a sourdough class. So, this has all got to be cleaned up. So, I’m going to get to processing all of these. It’s basically all food. I mean, there’s a few towels here, but it’s basically food. Dirt from the food, little bit of dishes and the leftovers of what I was using to make the bread. So, let’s see how much of this we can get done. How quickly. I guess we’re stocking up on all of our fruits and vegetables because that’s what we’ve got right now. So, where to start? Let’s start there. Do you ever have days where you’re just completely overwhelmed by all the things to do? I mean, it doesn’t look like quite so many things, but when I think about how long each of these tasks takes, like just to take the grapes off the vines takes forever. And I do have grapes over in the bowl across the counter, but the grapes, the potatoes, the carrots. I did the carrots on a different day, but this time of year is just so busy with all of the produce coming in. These still need to dry out, and I need like a cool and dark place. I don’t really have one. So, I’m like, what exactly do I do with them? Where do I put them? That was this day. There were so many things I wanted to do either freezer meals or meal prep. And I was like, I just need to get the kitchen cleaned first. Milo kept jumping on the counter. And I eventually just decided, you know what? I’m not cooking right now. These are all from outside. They all have dirt on them. It’s fine. Whatever. I’m going to wash the counter anyways. So, you might see Milo up here a little bit more than you normally would. and I just was like, I just got to get this done. So, I’m trying to get at least some of the dirt off the counter. This won’t be the end of the dirt on the counter, though, because I have a bunch of potatoes that I need to get wiped off and then put away, but I also need to do all of the dishes. And at this point, I’m kind of like, what do I do next? There’s so many things going on right now. I mean, I have one bread baking, one bread rising. I have the grapes that still need to be done. I have zucchini on the counter. There’s zucchini in the fridge. There’s lots of meat in the fridge that I need to cook up today before it goes bad. There’s also the zucchini. Did I say zucchini? It’s like there’s so many things. The grapes are out. The onions are done at this point. It’s just, you know, there’s so many little pieces, but I was like, “All right, we’re just going to do one piece at a time.” I didn’t film myself doing the dishes, but the dishes got done, got half of the counter cleaned, and we just took it bit by bit. Sometimes when there’s so much going on, you just have to do one thing at a time. And you know, progress is progress. And so, I’m actually filming this before I finished all the cooking. And so, kind of at a good resting spot. I just changed the temperature from 475 to 425. I’m not following what this recipe said. I’m following something else that I’ve tried. So, let’s see. Ooh, I think we’re looking cute. Ghosties. Okay. Back in for another 10 minutes or so. Okay, I got the one side of the counter basically cleaned. I am going to just take a dry paper towel and get the dirt or at least most of the dirt off of these potatoes and get them into that fridge basket. Moving my mat for my feet. And then I’m going to mix them with potatoes today. So, if I see ones that need to get used up quickly, I’ll keep those to the side. Now, these are ones that I pulled out of the garden earlier. So, I’ve got those that are already wiped. Also, I just checked on the bread. It was only at 180° after 40 minutes. Okay, I have this many that still need to dry out a little bit. So, I’m going to just set these in a cool, dark place. Got to get this rinsed out. These are the ones that I’m going to use for today’s meal prep. And then I’m going to get these in the fridge. And then I think we can clean up this area. I did do the carrots the other day, so those are already in the fridge. I’ll show you those. Here’s the carrots. I just put them in a bag with a paper towel. I did scrub them all underwater first. So, at some point, I’ll need to go through and chop them, probably peel them, and then get them blanched and put into the freezer. But for now, we’ve got them at least to this stage. Okay, here’s how we’re looking. I got the counters cleaned off, and then I got different towel out. We’re still waiting on the bread to cook. It’s taken a lot longer than I thought it would. And then I’ve got the potatoes that I’m going to use here. Still need to do something with the grapes and the zucchini, but we are getting closer to being able to actually start cooking. Here’s how this turned out. Only one of them stayed white, I think, cuz they got too close to the edge. But still cute. I also think when I did the expansion score, maybe I should have continued along here instead of the back cuz I don’t think that was the proper place to score it. Or maybe like straight across the top would have been better. But still cute. Okay, I just cut this open. And you guys, it is beautiful. I’m starting to get my oven preheated. This is nowhere near half an inch from the top. I’m just like, how would that even happen for it to be up that high in the rise? Um, this has been in here for hours and so I’m like, I don’t feel comfortable leaving the eggs out for any longer. So, I’m going to bake this now and we’ll just see how it goes. It’s first time trying a recipe, so perhaps it’ll work well. I do think I’m going to bake it with I’m still debating. Do I want to put the lid on or do I want to have the lid off? Cuz I kind of like the rounded top. So, I’m thinking probably lid off, but I might change my mind. So, I’m going to stick this in the oven and we’ll see it when it’s done. Hopefully, it rises well. We’ll see. Okay, I’m going to start peeling these potatoes and then I will wash them after peeling them and then we are going to make a dish that I have not made in a really long time, but I used to make it all the time and that is just cut up brotes, onion, and spinach. I used to make this all the time when I first moved out on my own because I was trying Oops. trying to avoid dairy. Not trying, I had to. And this was a great way to do it. I am gonna use butter today, but back then I would either use a margarine that didn’t have any milk in it or I would use oil. So, some of these I know aren’t going to have like some of the spots have to cut off. So, we’ll do that as we go. But, this recipe is also great if you need to avoid gluten cuz there’s any gluten in it either. So, this is just like an allaround go-to. I guess histamine. It has histamine in it because of the bronze. So, I am going to get these all peeled up and washed and then we will continue on with the recipe. I’m thinking about the bread that’s in the oven, guys. It’s not not looking good. So, I’m like, should I have had this proof in a warmer area? Like, the only warmer area would have really been in the oven. So, I’m trying to think through like why did that not rise? Should I have left it longer? But how long can egg safely sit out? Too many questions. All right, got to get to these potatoes. Okay, I just pulled this out of the oven. It didn’t even rise to halfway. Hopefully, it tastes good, but it’ll be quite a few hours before we get there. Definitely not going to be like a light and fluffy bread. So, I don’t know. We’ll see. I mean, it could look a lot worse. I wonder, you know, it is possible that this will be fine and that it was just No, it’s dense. I was going to say it’s possible that it just wasn’t enough dough. Nah. Well, I know that we can be successful with dinner as long as I cook the potatoes long enough. Sometimes I forget about that. Let’s chop these up. And I’m going to chop them into decently small dices because I know that I have a bad habit of not cooking potatoes all the way. So, I am going to get these diced really tiny. Hi, Lola. I’ll put them in here and then I’ll put them in the pot after. Let me get that pot heating. You hungry, Loly? You want dinner? Okay. Okay, let’s get some oil in the pan. And I’m going to turn this down pretty low. Actually, a decent amount of oil. I’m also going to add butter for flavor. And then all of Oh man. All of the potatoes. Oh, don’t splatter. In a little while, I’ll add some onions. But for now, I’m just going to get the lid on and let those cook. I want to make sure they get cooked all the way. And in the meantime, we can chop up some brz. You know, I thought about getting some more thing out to chop this on. And I think I’m just going to do it on this plate cuz it’s already dirty. Okay, how about just a good oldfashioned Dollar Tree knife? Works like a charm. It’s that serrated edge. And here is how these are doing. I’m just trying to get them cooked all the way. These are on a very low heat. And then I will add in some onions once these have a little bit cooked. I am going to get these potatoes seasoned up. They’ve been cooking for a little while. Cut some salt, pepper, onion powder, garlic, and then parsley. Give that a mix. And then I am going to let these continue to cook for a little while. We are off to a great start by making sure you get cooked all the way through. Okay, I’m going to add in some frozen onions. And I think now is a good time to get all this meat in as well. And the meat and onions can cook together while the potatoes finish cooking. Potatoes are starting to get a nice brown on them. So, I think it’s perfect time to introduce a little bit of grease from the broth. Okay. And it has not been long enough for this to cool, but I have low faith in it. So, I figure let’s just take a look and see what the damage is. Oh gosh. Well, I mean, it’s dense. Okay, it is dense, but actually, you know, we might have done something here. Let’s try it. Let’s ruin our dinner before we eat dinner. I’m down for that, you guys. It’s so good. So, it’s dense, but it is still really soft. So, I’m not quite sure exactly what happened there, but I would say that it actually is a success, which is fantastic. The sausage is basically all the way cooked through. Now, I have turned this up to pretty high heat because there’s like no color on anything. And I think I overdid it with trying to make sure that the potatoes are cooked because I think the more I mix them, they’re starting to turn to like mashed potatoes. But you know what? At least they are cooked. So, I was thinking I might have some color on there. That’s the goal right now is just add some color. Then we’ll add some spinach. There’s some color. And then you will call it dinner. There you go. While that color is getting added, I’m going to add in a couple handfuls of spinach. Mix that through. And we’ll just let it wilt well and continue to get some color on everything. Okay, I walked away for a second and some parts got a little dark, but I would say dinner is done. I’m excited to have this for the first time in a long time. Usually I have more like a roasted potato look, but hey, you know what? At least they’re cooked all the way. All right, what a day. We did it. We’ve got dinner done. What all did we do today? I put a lot of different vegetables away. I think I haven’t done anything with the grapes or the zucchini. That might just have to wait till tomorrow or a different day. I’m about ready to be done with zucchini. We’ve had so much zucchini. We loved both breads actually that we cooked today. So, I am happy about that. It was basically a successful day in the kitchen, even though it started out with me being a little overwhelmed. So, if you enjoyed this video, please give it a thumbs up. If you’re new here and haven’t yet, please subscribe. I’d love to see you. If you’re interested in other fun videos in the kitchen, I’ll leave some here. And I will see you next time. Bye-bye.