Saturday, March 07, 2015

Our last Saturday in the temple meant more good-byes and mixed emotions as we realized we may be doing certain temple activities for the last time.  People were so kind in expressing their sentiments and I know we will remember them with love.

    Sister Navas, the bread lady, called last night and asked me to come to the bakery this morning so she could teach me how to make her cinnamon rolls.  She and her husband arrive each morning at 5:00, but she told me to come at 7:00 for which I was very glad.  It was fun to be there and watch the process of their business.  When I arrived, the shelves were filled with large plastic containers filled with different kinds of dough—for white bread, cinnamon rolls, baguettes both white and wheat, for braided rolls, wheat rolls, and flax seed bread.  One at a time, the containers were tipped out onto the counter, molded into the appropriate shapes, and then put on the shelves to “proof” or to raise after which some loaves would be reshaped and left to raise again while others went right into the over. 

    They have owned and operated their bakery for three years and have gone from one small Kitchen-aid mixer like we use in our kitchens to one mid-size mixer and one giant mixer (I forget how many quarts, but it is lots!).  They used to do all of their own baking and didn’t leave home for the first two years since they had to be at work every day except Sunday.  They have now trained a few people they trust to work for them, but they are still there most of the time baking and selling every day.  It was so fun to be there, to observe, and to do a little “hands-on” work with the cinnamon rolls.

    Have a great Sunday.  We will, too, even though it will be bittersweet knowing it is our last one in our ward here to share with friends.

    Good Night!  Love to you all. 

This is the youngest son who will turn eight years old on March 15.
He is a real Gourmet Chef in the making and wears his own head cover
and chef's apron--just like Mom and Dad!

Shortening is used to make these 9 x 13-inch pans for the
cinnamon rolls, non-stick; and this young man is an expert!

The finished recipe for the cinnamon roll dough is divided into two
equal parts and then set aside to "proof."
It is ready now and we each worked  a half of the dough. 

Next, these rectangles were spread with margarine--although real butter is better.

Now, it's time to add the brown sugar and cinnamon mixture which is
lightly hand-pressed into the dough after it has been spread evenly.
 I love this photo of the profiles:  like father--like son!  So cute.

There is an exact amount of the cinnamon mixture used each time.
I like it that there is no guess-work.

Ready to roll!!  And I was instructed to roll it tightly and not stretch it :)  Okay!

Each roll is cut into twelve equal pieces that fill one pan.

The second roll.

He has the measuring down to a science using two fingers.

Into the pan!

The pan was next placed on a shelf in  the covered rack so it could "proof."

Time to make the frosting!  It is made from butter, cream cheese,
vanilla, and powdered sugar.

The baguettes are next and husband and wife work so efficiently together.

She slices off a chunk, weighs it on the scale to the right, adds a little piece
 when necessary, and then he picks it up and deftly shapes the roll.

This is the yummy cinnamon and raisin dough.

He maneuvers the trays like a pro!

And he can roll and shape a loaf almost like an expert.

These containers hold the mornings makings of all the doughs.
 This is just a sample.

More baguettes.  I love how they all work together. 

The proofing racks are seen on the right.  There is a video below, but most of my videos don't attach.  Sorry.