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This year presented the opportunity to decorate a second tree in our home – something I’ve dreamed of doing for awhile. I realized, however, that it would need a tree skirt. Rather than run out and buy one I thought I would try my hand at a diy Christmas tree skirt made out of materials I already had in my stash.

The process is quite straightforward and your tree skirt can be as plain or fancy as you’d like. Mine is made from vintage linen purchased from a church rummage sale ($3 for a whole box of fabric!) as well as scraps of lace trim from my childhood. The larger lace was the trim to my beloved bed sheet which eventually got a big hole in it. I trimmed the lace off the edges and saved it for probably 15 years, awaiting a future project such as this. The smaller lace was a stash leftover from when my mom used to sew dresses for my dolls. All of these materials combined make it a very special tree skirt for me.

How to Make a DIY Christmas Tree Skirt

Supplies Needed for a DIY Christmas Tree Skirt

Fabric for the top
Amount varies based on desired size. (About 48 inches in diameter is a common medium sized skirt but you should measure and do what works for your space – see directions for how to measure.)

Quilt batting
Or other heavier fabric for the middle layer of the skirt – same amount as top fabric.

Bottom backing fabric
Just a neutral (or not) fabric for the bottom layer. Same amount needed as the other two fabrics.
Could pick something fun for a reversible tree skirt!

Trim, if desired
Lace, ruffles, rick rack, or other embellishments

Fabric scissors

Sewing pins

Measuring tape or yardstick

Sewing machine

Coordinating thread

Directions for a DIY Christmas Tree Skirt

Step 1: Measure for your tree skirt.
Decide what diameter your tree skirt should be and write this number down.
Decide what diameter the center hole should be (for the trunk) and write that number down.
Tree skirts vary greatly in size and depend on the size of the tree and the needs of your space. I made mine on the small side because the cabinet is right next to the tree, but generally a skirt should extend a few inches beyond the bottom set of branches.

Step 2: Prepare the top fabric
(Always iron your fabric first.)
Fold the fabric in quarters (half, then half again).
Find the center fold and mark with a pin.
Measure out from that point the radius (half the diameter) of your tree skirt + 1/2 inch for seam allowance.
Mark that point with a pin.
Continue measuring and marking from one side to the other in an arc shape, always measuring from the center fold.

Step 3: Cut the top fabric.
Cut along your arc shaped pin line from one side to another.
If you feel more comfortable drawing this out with fabric pencil first, do that.

Step 4: Measure and cut the center (trunk) hole.
Repeat steps 2 and 3, but this time for the center (trunk) hole.
This measurement will the be radius (half the diameter) of the center hole measurement you took earlier.

Step 5: Cut the side opening
Unfold your fabric – you should now have a nice circle with a circular center opening.

Cut up one side, just to the center hole, so that you have a slit to get the skirt around the tree.

Step 6: Cut identical pieces from the other fabrics.
Use the top fabric as a pattern to cut identical pieces from both the quilt batting and the bottom backing fabric.

Step 7: Sandwich the layers.
With right sides facing, place the top and bottom layers together. Place the quilt batting layer on top of the top layer.
Place any edge trim you are using in between the top layers. Be sure any ruffles are pointing inward.
Pin in place all around the edge, with 1/2 inch seam allowance.

Step 8: Sew around the edge.
Using a straight stitch on your machine, sew all the way around the edge of the skirt and up one slit. Leave the other side of the slit open for turning.

Step 9: Close up the skirt.
Turn the skirt right side out through the side slit opening. The top fabric and bottom fabric will be separated and the quilt batting will end up sandwiched in the middle.
Tuck under the edges of the side slit opening and sew it shut as close to the edge as possible.

Step 10: Finishing the skirt
Sew on any finishing embellishments such as this extra lace edging. I overlapped it with the larger lace and secured it with a simple straight stitch.

All done! Now wrap it around the base of your tree and enjoy!

I hope you found this tutorial helpful and that you enjoy making your own DIY Christmas tree skirt this season!

Blessings,
Melissa

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In this guide I’ve carefully selected a variety of gifts from small shops that sell online – gifts fit for all sorts of people in your life. You can click on any of the photos to visit that item and seller. Have fun browsing!

Blessings,
Melissa

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

Quick Directory

For the…

For the Crafter

For the Homesteader

For the Homemaker

For the Teacher

For the Gardener

For the Little Creators

For the Fashionable

For the Cozy

For the Explorers

For the Believer

For the Littles

For the Bibliophile

For the Littlest

For the Fur Babies (and their humans)

For Anyone

For Christmas Cheer

I hope you enjoyed this year’s gift guide – I certainly had fun putting it together.
Wishing you and your loved ones a blessed Advent and Merry Christmas!
Blessings,
Melissa

Click here to view last year’s small shop gift guide (2022)!

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How to Make Quick and Easy Tomato Soup From Scratch

Ingredients

• 2 TBSP olive oil
• 1 garlic clove, minced
• 2 tsp dried basil
• ½ tsp dried oregano
• ¼-½ tsp red pepper flakes, optional
• 3 15oz cans tomato sauce
• 1 quart (4 cups) chicken bone broth or stock
• ½ cup whole milk, half & half, or cream (Increase amount if you like yours extra creamy. I like mine subtly creamy.)
• salt and pepper, to taste (I add about 1 – 1½ tsp salt)

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Once shimmering, add garlic, basil, oregano, and red pepper (if using). Cook for about 30-60 seconds until fragrant, stirring frequently to avoid burning.
3. Add tomato sauce and broth/stock. Stir well to combine.
4. Bring to a simmer and cook for about 5 minutes longer.
5. Add the milk/cream and stir to combine. Season with salt and pepper to taste.

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Quick and Easy Tomato Soup From Scratch

Don't crack open that can of soup! This quick and easy tomato soup is simple, healthy, and only takes about 15 minutes to make.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Soup

Keyword: easy soup, soup, tomato, tomato soup

Servings: 6 servings

Author: Melissa Kalbfleisch – Hymns & Home

Ingredients

• 2 TBSP olive oil
• 1 garlic clove, minced
• 2 tsp dried basil
• ½ tsp dried oregano
• ¼-½ tsp red pepper flakes, optional
• 3 15oz cans tomato sauce
• 1 quart (4 cups) chicken bone broth or stock
• ½ cup whole milk, half & half, or cream (Increase amount if you like yours extra creamy. I like mine subtly creamy.)
• salt and pepper, to taste (I add about 1 – 1½ tsp salt)

Instructions

• Heat oil in a large saucepan over medium-high heat.
• Once shimmering, add garlic, basil, oregano, and red pepper (if using). Cook for about 30-60 seconds until fragrant, stirring frequently to avoid burning.
• Add tomato sauce and broth/stock. Stir well to combine.
• Bring to a simmer and cook for about 5 minutes longer.
• Add the milk/cream and stir to combine. Season with salt and pepper to taste.

Notes

Is excellent served alongside grilled sandwiches and fresh fruit.

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Who doesn’t love a good chocolate chip cookie? Let’s make it Autumnal! The addition of pumpkin in the cookies results in a soft, moist center and subtly fruity pumpkin flavor. The addition of Fall spices adds a little warmth alongside the smooth chocolate chips.

Questions About Pumpkin Chocolate Chip Cookies

Can I make these gluten free?

Yes! Although I have not tried it with this specific recipe, I have tried it with its sister recipe (plain chocolate chip) and it worked fine. I recommend using a measure-for-measure flour such as King Arthur Measure for Measure Gluten Free Flour Blend (my favorite as I feel the texture is best out of any GF blend I’ve tried).

Can I make these dairy free?

Yes! Similarly to the gluten free question, I have not tried it with this specific recipe, but I have tried making its sister recipe (plain chocolate chip) dairy free and it worked great. I recommend using a dairy free butter substitute. My favorite – and the one with which I’ve had great results – is Earth Balance Buttery Spread (I usually try to get the soy free version). Use it in equal amounts as you would butter. They making baking sticks which are very convenient for this purpose.

Many chocolate chips contain dairy as well. My favorite dairy free chocolate chips are from Trader Joe’s (their regular semisweet chips do not contain dairy!) and the Nestle allergen free semisweet chocolate chips. A runner up would be Enjoy Life Semi Sweet Chips but I don’t like the flavor quite as much as the other two.

How to Make Soft and Chewy Pumpkin Chocolate Chip Cookies

Ingredients

2 cups plus 2 TBSP all purpose flour (Be sure to spoon your flour into your measuring cup so it isn’t compacted!)

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

pinch of ground nutmeg

pinch of ground cloves

6 TBSP unsalted butter, melted and cooled slightly (I love Irish butter for these!)

6 TBSP pumpkin puree

1 cup packed brown sugar

½ cup granulated sugar

1 large egg, plus 1 egg yolk

1 tsp pure vanilla extract

¾ cup semisweet chocolate chips (Darker chocolate is also great – consider trying it with chopped chocolate for larger chunks!)

Directions

Preheat oven to 325℉.

Whisk together dry ingredients in a bowl: flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Beat together the melted and cooled butter, pumpkin puree, brown sugar, and granulated sugar with a handheld mixer or stand mixer until fully combined.

Add egg, yolk, and vanilla; beat to combine.

On low speed, beat the dry mixture into the wet mixture, adding a little at a time, until just combined. Stir in the chocolate chips by hand.

Roll dough into balls about 2 TBSP each and place on parchment lined baking sheets. Bake until edges are just set, about 14-16 minutes, rotating the sheets halfway if you are baking more than one sheet at a time.

Let the cookies rest on the baking sheets for about 10 minutes, then transfer to a cooling rack. Let cool before serving. Cookies will be slightly delicate when hot but will firm up as they cool.

Note: This recipe was adapted from the Cook’s Country recipe, Thick and Chewy Chocolate Chip Cookies.

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Soft and Chewy Pumpkin Chocolate Chip Cookies

Chewy on the outside and soft on the inside, these pumpkin chocolate chip cookies are just right for Fall…or anytime!

Prep Time15 minutes mins

Cook Time15 minutes mins

Resting Time10 minutes mins

Total Time40 minutes mins

Course: Dessert, Snack

Keyword: Autumn, chocolate chip, cinnamon, cookie, Fall, pumpkin, pumpkin chocolate chip cookies, spice

Servings: 36 cookies

Author: Melissa Kalbfleisch – Hymns & Home

Ingredients

• 2 cups plus 2 TBSP all purpose flour (Be sure to spoon your flour into your measuring cup so it isn't compacted!)
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• pinch of ground nutmeg
• pinch of ground cloves
• 6 TBSP unsalted butter, melted and cooled slightly (I love Irish butter for these!)
• 6 TBSP pumpkin puree
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg, plus 1 egg yolk
• 1 tsp pure vanilla extract
• ¾ cup semisweet chocolate chips (Darker chocolate is also great – consider trying it with chopped chocolate for larger chunks!)

Instructions

• Preheat oven to 325℉.
• Whisk together dry ingredients in a bowl: flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
• Beat together the melted and cooled butter, pumpkin puree, brown sugar, and granulated sugar with a handheld mixer or stand mixer until fully combined.
• Add egg, yolk, and vanilla; beat to combine.
• On low speed, beat the dry mixture into the wet mixture, adding a little at a time, until just combined. Stir in the chocolate chips by hand.
• Roll dough into balls about 2 TBSP each and place on parchment lined baking sheets. Bake until edges are just set, about 14-16 minutes, rotating the sheets halfway if you are baking more than one sheet at a time.
• Let the cookies rest on the baking sheets for about 10 minutes, then transfer to a cooling rack. Let cool before serving. Cookies will be slightly delicate when hot but will firm up as they cool.

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

This is how our entryway looked when we bought our house. Well, okay, not a mess like this – I snagged this picture very quickly one evening before we decided to bust out those wooden screens. It was kind of sporadic and funny actually…

My husband and I had been married a little over a year, I was pregnant with our first child, and we were decorating our Christmas tree in the adjacent living room. We had owned the house for about 1.5 years, having purchased it right before getting married. Neither of us cared much for the screens but we were both working full time and didn’t want to do anything too hasty by ripping things out. But suddenly that December afternoon we decided it would be a great idea then and there to take out those screens. My husband grabbed the sledge hammer and went at it!

This is how our living room originally looked, by the way. That is, after my husband installed the recessed lighting – it used to be much darker in there.

We busted out the screens and it already felt so much better – much more open and light. The wood from the screens ended up being many a garden stake, paint stirring stick, kindling, and more.

The slate floor was in not-so-great condition. It was chipped in some spots and the grout was crumbling in many spots with several large holes. It wasn’t particularly our cup of tea anyway so we had no desire to repair it. Rather, we eventually replaced it a year later with hardwood.

We waited to replace the floor until we did our kitchen renovation, then had the kitchen, living room, and entryway floors all refinished at the same time to match. Additionally, we replaced the baseboards and ceiling fixture and painted the walls.

At this stage we had been living here about 3 years. Projects take time, especially when you have young children, are on a budget, or actually have other things going on in your life besides home remodeling. It stayed this way for several years:

I eventually replaced the small cabinet with a longer table, ditched the coat tree, added an appropriately sized rug for the space, and dressed it up a bit. The wall was still very plain and lacking the character for which I hoped, but it seemed much brighter and fresher.

Dressing the space up for the changing seasons and holidays became a bit more fun, and the “mirror garland” was a new idea with which I enjoyed experimenting. I did my best to work with what I had.

I was still holding out hope that one day we would add an accent wall, but my husband wasn’t completely sold on the idea. At the time of the picture below we had been living here about 7 years.

Finally, for my birthday last Summer, I specifically asked for an accent wall as my gift. My husband and kids surprised me with a little note that stated I would be getting it. Now just to carve out time…

Fast forward to October. My husband had a week off work and lovingly spent several days crafting my long-dreamed-of accent wall. One last photo before the fun begins…

If you’re a details and specs type of person, here are the specs of what he did, as described to me:

• Since we have textured walls, he used 1/8″ thick masonite (hardboard) as the base so it would be smooth. If you don’t have textured walls you could probably skip that bit.
• The vertical slats are “mull casing” from Menards – 3/8″ thick x 2″ wide
• The board on top is a 1″ x 4″ that has been planed to 1/2″ thick (to match the thickness of the masonite + the mull casing), and had a rabbet cut out of it to fit over the mull casing.
• The pegs were [I believe] wooden Shaker pegs about 3.5″ long, ready made from Menards. Holes for the pegs were formed with a drill press.
• The bottom board is a 1″ x 6″ planed down to 3/8″ thickness to match up with the mull casing strips.

The panelling was then painted in Benjamin Moore “Van Courtland Blue” (HC-145). The girls and I went and browsed the historic color line from Benjamin Moore one morning and I picked up a sample of the one I felt was most promising (this one!) and I fell in love! (Poor lighting in this photo – you’ll get a more accurate color depiction in a moment).

Then it was wallpaper time! I opted for peel and stick so I wouldn’t have to mess with water and paste and all that. I found this one a number of months ago and bought it in anticipation of this project. It was more brown on cream than I had thought from the website photos (which definitely looked more gray on white), but I decided to go with it anyway and I think it really works.

Accents were added, like vintage crocks from my mom filled with dried bunny tail grass, a vintage quilt, and a stuffed pumpkin…

…this thrifted lamp with a thrifted pleated shade that I re-covered using a thrifted sheet (sense a theme here?), a flow blue plate hung from a velvet ribbon…

…an ironstone basin full of little pumpkins and preserved moss…

…Fall hydrangeas dried on the bush in our backyard and placed into an antique ice cream bucket…

…and a thrifted print that I trimmed down to size and taped into a foamboard frame that I’ve had for years.

I love it so much and I’d like to thank my husband for taking the time to do this for me (he really likes it, by the way!). I think it adds so much character and charm to our home and that we will enjoy it for years to come!

You can find the sources for this space (what few there are since most things are thrifted!) linked below. Thanks so much for reading!

Blessings,
Melissa

Sources:

Wall Color: Benjamin Moore “Van Courtland Blue, HC-145”
Wallpaper linked here
Entryway table linked here
Entryway rug linked here (Use code HYMNSANDHOME for additional savings)
Moravian Star Ceiling Fixture linked here

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My mind always jumps to warming dishes and hearty recipes like stews and soups as we enter these chilly months. It’s like a sweater in a bowl…only, less fuzzy.

I came up with this stew on a whim one afternoon while making dinner and have been making it ever since. I hope you enjoy it as much as my family and I do!

Questions & Notes

What kind of meat should I use for cozy beef stew?

While I call for “stew meat” in this recipe, bear in mind not all stew meat is of the same quality. I feel like my local grocery store carries very decent stew meat and when it is cooked for 1.5-2 hours it comes out very tender and tasty. I’ve had stew meat from other places that was like eating rubber no matter how long or gently it was cooked! Yuck! If you’re unsure that you can find decent quality stew meat and you don’t mind investing a little more, consider using beef chuck, short ribs, beef round, or something similar.

Do I have to use wine in this stew? What else can I use?

No, but it adds a nice flavor! If you’re worried about the alcohol, remember that the alcohol should mostly evaporate during the cooking process. Studies show that after 2.5 hours of cooking only about 5% of alcohol remains. The longer the cooking time and the higher the heat the more quickly alcohol will evaporate from a dish. Whether or not it ever completely evaporates is a debated topic. To help speed the process of evaporation I call for bringing the wine to a rapid simmer and stirring frequently for several minutes. Both these actions speed up the process.

If you want to ensure you are evaporating as much of the alcohol as possible, let the stew boil for a few minutes on the stovetop, stirring frequently, before covering it and transferring it to the oven. You can also opt to leave your stew in the oven for a bit longer – closer to 3 hours total. Just be sure to wait to add the peas until close to the end so they don’t get mushy. Adding frozen peas will also temporarily lower the temperature of the stew, so bear that in mind.

If you have a medical condition, religious conviction, or other reason for skipping the alcohol, go ahead and skip it – just be sure to make up for the missing liquid with extra beef bone broth which is the best substitute for wine.

What is the difference between beef bone broth and beef stock? Can I use either?

While both are made with similar ingredients, bone broth is usually cooked for a significantly longer period of time which gives it a deeper flavor and releases more of the nutritious components found in the bones. If you don’t have bone broth, you can certainly use beef stock, but the bone broth will give you a richer flavor.

I don’t have fresh rosemary – can I use dried?

Sure, you can use dried, but definitely use fresh if you can. The flavor of fresh rosemary is a little milder and much fresher (of course) than dried. I also feel like it stays softer than all those little hard bits of dried rosemary. Some of the leaves will fall off the rosemary stems while cooking which is totally fine. Be sure to remove the woody stems before serving. If substituting dried (which is more potent), use only about two teaspoons.

What should I serve with cozy beef stew?

I’m glad you asked! Even though the stew is great by itself, a loaf of fresh bread is always a welcome addition! I recently shared a recipe on Instagram for the easiest non-sourdough artisan loaf shaped like a pumpkin. (While it’s fun to shape it like a pumpkin you certainly don’t have to.) Here’s how you can make this delicious bread to go with your stew (I recommend making the bread ahead of time so your Dutch oven will be free for the stew):

Easy Non-Sourdough Artisan Bread

Combine 3 cups all purpose flour, 2 tsp salt, 2 tsp active dry yeast, and 1.5 cups warm water in a bowl.
Cover loosely and set aside to rise for 2 hours.
Place your Dutch oven in the oven and preheat to 425F.
Dump out your risen dough onto a floured surface and kneed a few times, adding flour as needed, shaping into a ball. No scoring is necessary.
Place on parchment paper and [carefully!] place it into the Dutch oven. Cover and bake 30 minutes.
Remove the lid and bake an additional 8-10 minutes until nicely browned.
Cool and serve! That’s it!

To shape into a pumpkin:
To shape it into a pumpkin, lay out 4 lengths of cotton kitchen twine in a starburst shaped pattern on your parchment paper. Place the dough ball on top and loosely tie opposing strings; trim off excess. Bake as directed. Cut off strings after baking. Place a cinnamon stick in the center for the stem.

How to Make the Best Cozy Beef Stew

Ingredients

• 1½ pound stew meat (or other “Chuck” cut of beef) cut into bite-sized pieces (Be sure to read the note on the blog about stew meat!)
• 3-4 TBSP oil for searing, divided (I prefer avocado oil or olive oil.)
• 2 medium onions, peeled and quartered
• 5 cloves of garlic, peeled and crushed
• 1 TBSP Worcestershire sauce
• 2 TBSP tomato paste
• 2 TBSP all purpose flour (I prefer using einkorn flour)
• ½ cup red wine (If omitting, substitute with extra bone broth. Please reference footnote.)
• ½ pound baby carrots, or large carrots chopped
• 1-2 cups beef bone broth
• 2 cups vegetable stock
• 1 pound baby potatoes, halved or quartered to bite size (Golden or multi-colored potatoes are best.)
• 4 sprigs fresh rosemary (2 tsp dried may be substituted)
• 1 tsp dried thyme
• salt and pepper, to taste
• 1 cup frozen peas

Instructions

1. Preheat oven to 350℉.
2. In a heavy bottomed oven-safe Dutch oven, heat 2-3 TBSP oil over medium-high heat until shimmering. Season the stew meat generously with salt and pepper, then sear in the hot oil on all sides until well browned. Remove meat to a bowl and set aside.
3. To the now empty pot add the remaining oil. Cook the onions and garlic until slightly softened, 3-4 minutes.
4. Once the onions and garlic are softened, add the Worcestershire sauce, tomato paste, and flour. Stir vigorously and cook for about a minute, being sure it doesn’t burn.
5. Immediately add the wine to the pot, scraping the bottom to get up any stuck bits. Bring to a rapid simmer and cook for 1-2 minutes longer, stirring frequently.
6. Add the carrots, bone broth, vegetable stock, potatoes, rosemary, thyme, and the cooked stew meat (along with any accumulated juices from the bowl) into the pot. Increase heat and bring to a boil. The liquid should just cover the meat and vegetables. If it doesn’t, add more bone broth or vegetable stock.
7. Once boiling, cover the pot and transfer to the oven. Cook for 1½ hours.
8. Add the frozen peas and stir to combine. Return to the oven, covered. Continue to cook until the meat is fork-tender and the peas are heated through, about 30 minutes more.
9. Remove any woody rosemary stems. Season stew with salt and pepper to taste. Serve with your favorite crusty bread and enjoy!

I hope you enjoy this cozy beef stew as much as my family and I do!

Blessings,
Melissa

Get the recipe here!

Print Recipe

The Best Cozy Beef Stew

What could be better than a cozy beef stew on a chilly day? Enjoy this warming recipe with your favorite crusty bread for a comforting meal!

Prep Time30 minutes mins

Cook Time2 hours hrs

Course: Main Course, Soup

Keyword: beef and potatoes, beef and vegetable, beef stew, cozy stew, Fall stew, stew, Winter stew

Servings: 6 people

Author: Melissa Kalbfleisch – Hymns & Home

Equipment

• Dutch oven

Ingredients

• 1½ pound stew meat (or other "Chuck" cut of beef) cut into bite-sized pieces (Be sure to read the note on the blog about stew meat!)
• 3-4 TBSP oil for searing, divided (I prefer avocado oil or olive oil.)
• 2 medium onions, peeled and quartered
• 5 cloves of garlic, peeled and crushed
• 1 TBSP Worcestershire sauce
• 2 TBSP tomato paste
• 2 TBSP all purpose flour (I prefer using einkorn flour)
• ½ cup red wine (If omitting, substitute with extra bone broth. Please reference footnote.)
• ½ pound baby carrots, or large carrots chopped
• 2 cups beef bone broth
• 2 cups vegetable stock
• 1 pound baby potatoes, halved or quartered to bite size (Golden or multi-colored potatoes are best.)
• 4 sprigs fresh rosemary (2 tsp dried may be substituted)
• 1 tsp dried thyme
• salt and pepper, to taste
• 1 cup frozen peas

Instructions

• Preheat oven to 350℉.
• In a heavy bottomed oven-safe Dutch oven, heat 2-3 TBSP oil over medium-high heat until shimmering. Season the stew meat generously with salt and pepper, then sear in the hot oil on all sides until well browned. Remove meat to a bowl and set aside.
• To the now empty pot add the remaining oil. Cook the onions and garlic until slightly softened, 3-4 minutes.
• Once the onions and garlic are softened, add the Worcestershire sauce, tomato paste, and flour. Stir vigorously and cook for about a minute, being sure it doesn't burn.
• Immediately add the wine to the pot, scraping the bottom to get up any stuck bits. Bring to a rapid simmer and cook for 1-2 minutes longer, stirring frequently.
• Add the carrots, bone broth, vegetable stock, potatoes, rosemary, thyme, and the cooked stew meat (along with any accumulated juices from the bowl) into the pot. Increase heat and bring to a boil. The liquid should just cover the meat and vegetables. If it doesn't, add more bone broth or vegetable stock.
• Once boiling, cover the pot and transfer to the oven. Cook for 1½ hours.
• Add the frozen peas and stir to combine. Return to the oven, covered. Continue to cook until the meat is fork-tender and the peas are heated through, about 30 minutes more.
• Remove any woody rosemary stems. Season stew with salt and pepper to taste. Serve with your favorite crusty bread and enjoy!

Notes

Even with high heat and long cooking times, it is always a possibility that a scant amount of alcohol will remain in the stew. If you cannot consume alcohol or wish not to, simply omit the wine and substitute more beef bone broth in an equal amount.

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

I had been wanting to make some throw pillows for my bed for quite awhile. The poor bolster pillow that had been on there – a cheap find from a big box store several years ago – had seen better days. It was all lopsided and misshapen with tassels coming unraveled or missing completely. Something more cozy, feminine, and cottage-y was my desire, so when I saw this lonely curtain at the thrift store inspiration struck!

Before I cut into it I did try it out around the house to make sure I didn’t want to use it as a curtain first. But alas, being 100% cotton it had obviously shrunk in the wash and no longer fit a standard width window. Probably the reason it was donated! The beautiful light blue toile with country scenes made my blue and white toile-loving heart sing!

The dress was a bit of an accident.

You see, I bought it intending to try it on and wear it if it fit well. What I didn’t realize, however, was that it had slits up the sides that went all the way to the hips (how did I miss that?!). How one is supposed to decently wear that I am still unsure. “I’ll cut off the bottom and make it into a shirt!” I thought. So I cut off the bottom, but it still just didn’t look quite right. The beautiful soft fabric seemed to just beg to be made into something else. Once I noticed how well it complimented the toile I knew I had to make it into ruffles!

It always feels a bit funny using intact clothing as fabric, but I figure if it all gets used then it still serves a good purpose. I harvested the little metal buttons off the dress – all 9 – for a future project. The embroidered panels from the top were carefully cut out and set aside for yet another little project I have in mind. The tiny bit of fabric I didn’t use for ruffles has been set aside for a potential future quilt (maybe someday!). Nothing went to waste.

I’ll preface this tutorial by saying I am in no way a pro seamstress. I know some basics and am always learning, but still I wanted to share this project with you in case it proves helpful or gives you some inspiration. (I also happen to be quite pleased with the results so it’s fun to share!)

Let’s get to it!

How to Make a Ruffled Pillow Cover

Supplies:

Fabric – consider thrifted curtains, sheets, clothing, and more! Amount will vary depending on the size of your pillow inserts and number of pillows you are making. (Measuring details are in the instructions.) You can make the ruffles the same color as the main body of the pillow cover or something completely different but complimentary – get creative!

Measuring Tape

Rotary Cutter & Mat (scissors will work too)

Sewing Pins

Sewing Machine

Thread – coordinating color for fabric

Sewing Needle

Scissors for trimming threads

BIG TIP: When choosing a pillow insert, down feather pillow inserts always hold their shape and last longer than fiber filled ones! Consider some like these.

Instructions

STEP 1: MEASURING & CUTTING
You will want your finished pillow cover to end up not much larger than your pillow insert. This way it will look plump and not saggy. (This is also a trick for when you are purchasing pillow inserts and covers!)

Measure your pillow insert over the fullest part (mine was 16 inches square). We will be adding onto that number for seam allowance and an overlap of several inches on the back where the opening for the insert will be. (I generally stick to about 1/2 inch seam allowance so that’s what I will use here.)

Your first piece of fabric – the front of the pillow cover – will need to be these dimensions:
Pillow measurement + 1 inch vertically by pillow measurement + 1 inch horizontally

Your second piece of fabric – the back of the pillow cover – will need to be these dimensions:
Pillow measurement + 5 inches vertically by pillow measurement + 1 inch horizontally
(If your pillow insert is especially fluffy you may want to increase the 5 inches to 6 inches. This will be determine the amount of fabric overlap at the back opening.)

Iron your fabric on an appropriate setting to eliminate any wrinkles.

Cut the two pieces described above.

Take the back piece (the longer one) and cut it evenly in half widthwise (side to side).

STEP 2: SEWING THE EDGES OF THE BACK PIECES
We want a nice clean edge to our back halves where they will overlap. Be sure to keep your fabric’s pattern in mind when folding and sewing if it needs to be kept a certain direction!

Take the top back piece, fold the bottom edge under 1/2 inch (wrong side of fabric against wrong side of fabric) and pin. Sew a straight line the length of the edge to secure. Remove pins.

Take the bottom back piece, fold the top edge under 1/2 inch (wrong side of fabric against wrong side of fabric) and pin. Sew a straight line the length of the edge to secure. Remove pins.

STEP 3: CREATING THE RUFFLE
At this point we pause work on the main body of the pillow cover to create the ruffle. The ruffle can be as tight or loose as you want it and as wide as you want it, but your decisions will affect how much fabric is needed. I will share what I did and you can tweak it as you desire.

To create a ruffle you will cut strips of fabric which will be sewn end to end to create one long strip. The width of the strips will need to be twice the width of your ruffle. I wanted my ruffle to be about 2.5 inches wide when finished so I cut my strips of fabric to be 5 inches wide.

The length of the individual strips does not matter as they will all be sewn end to end in one continuous length. This is a reason scrap fabric is so great for ruffles because you can use varying lengths of strips! Your total length will need to be greater than the total border of your pillow but will vary depending on how tight you want your ruffles.

Measure around the border of your pillow (mine was 16in x 4 sides = 64 inches).
Add on an additional 25% for subtle ruffles, 50% for more pronounced ruffles, and 75-100% for tighter ruffles. Mine looked like: 64 inches x 1.50 = 96 inches of length.

Cut strips of fabric twice the width of your desired ruffle, totaling the length you calculated above.

Sew the strips end to end, with right sides of fabric facing each other, to create one continuous length.

Now fold the long strip in half lengthwise with right side of fabric visible on the outside. You can do this as you sew – no need to pin the entire thing unless you want to! Sew along the length of it, as close to the edge as possible. to close it into one long tube.
Although we would usually put wrong side to wrong side when sewing and then turn the tube right side out, the seam along the edge will be hidden inside the pillow cover so there is no need to do this. Turning a tube that long right side out would be a serious pain!

Now that you have your long tube we are going to ruffle it up! We will do this by sewing a running stitch along the length of the tube – right along that straight line you just sewed. The pretty edge of your ruffle will remain pretty and the unsightly seam side will be hidden inside the pillow cover.

A running stitch is just a basic stitch that goes in and out of the fabric. We will pull on this thread to gather the tube into a ruffle. This can be done by hand with a needle and thread or on your sewing machine, whichever you prefer. If you use your machine, be sure to set your stitch length and tension to appropriate settings for a ruffle. I personally prefer doing this by hand and will show you that method. I find I can keep the stitch very long and loose and keep it running very close to the edge without worrying about going off the fabric.

Using a needle threaded with a very long length of thread (knotted at the end), start at one end of the long tube and sew a running stitch the length of the tube, working right along your previous straight stitch.

Pull the fabric gently into a ruffle as you go. Tie off at the end.

The ruffle will be tweaked before the final sewing into the cover, so don’t get too hung up on how it looks right now!
You may want to periodically measure your ruffle or hold it up to your pillow cover to make sure your length will turn out correctly and you are not gathering the ruffle too tightly.

STEP 4: COMBINING THE RUFFLE AND PILLOW COVER BODY:
With the ruffle finished, it is time to lay it all out, pin it together, and sew it! This is the fun part in my opinion – to see it all come together!

Lay the FRONT panel of your pillow cover right side up with the pattern facing you.

Arrange your ruffle along the entire border of the front piece with pretty edge of the ruffle INWARD. This means that the seam side of your ruffle will align with the edges of your front panel and you will be sewing the ruffle INSIDE of your pillow cover (for now). It will all work out when we turn it right side out at the end!

Tweak your ruffle so that the ruffles are spaced evenly and gathered how you desire.

Place the TOP BACK panel over the ruffle, right side of fabric facing downward toward the other panel. You should be looking at the wrong side of the fabric. (Make sure the raw edge of this panel is at the top and the nice finished edge of this panel is now towards the middle of your project.)

Pin this panel in place, catching the TOP BACK panel, RUFFLES, and FRONT panel with the pins so they are all sandwiched together.

Place the BOTTOM BACK panel, on top of the ruffles, right side of fabric downward, aligning the bottom edge of this panel with bottom edge of front panel and ruffles. The nice finished edge of this panel should be towards the middle of your project and will overlap the top back panel.

Pin this panel in place, catching the BOTTOM BACK panel, RUFFLES, TOP BACK PANEL (where it overlaps), and FRONT panel with the pins so they are all sandwiched together.

Sew around the entire outside perimeter of the pillow cover using a straight stitch on your sewing machine, with about a 1/2 inch seam allowance. It’s always a good idea to backstitch at the start and end of your sewing so it doesn’t come apart later.

Remove all pins and turn pillow cover right side out through the center opening. Shriek with joy at your beautiful creation!

STEP 5: FINISHING TOUCHES
Your pillow cover can be finished at this point if you wish, or we can add a final finishing touch!

The overlap on the back of your pillow should be fairly sufficient to cover and hide your pillow insert. If you would like to add a fun detail – or if your cover needs a little help in holding the bulging fluffy insert inside like mine did – then let’s add some ties!

The thrifted curtain I used had some thicker parts where the fabric was already folded and sewn into a rod pocket or hem. I cut apart one of these sections into strips – 8 of them for my two pillows, so 4 ties per pillow. You can add as many ties as you like or need.

You can use lengths of fabric folded over and sew for added durability and a finished look, or change it up and use some accent ribbon, preferably a sturdy one that won’t fray easily like grosgrain.

To attach your ties, pin the ties in place on the back panels so they are opposite one another. You want the end of each top tie positioned UNDER the top panel so it’s not visible. The end of each bottom tie will need to be attached farther down the bottom panel so that it can meet with the top tie. I recommend sewing on the top ties first, then positioning and sewing the bottom ties so you can see where they need to fall.

Use your machine – or a needle and thread – to secure the ties to the edges of the back panels. I ran two layers of stitches across the end of each tie for added security.

(Another fun variation on this would be to add button holes and buttons instead of ties! I won’t get into that on here though.)

All done! Put that pillow insert into your brand new pillow cover and enjoy it, taking pride in the fact that you made it yourself!

BIG TIP REMINDER: When choosing a pillow insert, down feather pillow inserts always hold their shape and last longer than fiber filled ones, which can start to look misshapen and flat with use. Try some like these.

I hope this tutorial was helpful to you and I’d love to hear if you make a ruffled pillow cover of your own! Drop me a comment below!

Blessings,
Melissa

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I suppose tomatoes are technically a fruit, but it just seemed weird to say we’re putting fruit in this pasta sauce, ya know?

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What Vegetables to Use In Garden Fresh Pasta Sauce From Scratch?

This recipe was born out of the vegetables we happened to have in our garden at the time. It’s very flexible – you can omit ones you don’t like and try adding different ones that you do. I’ve never tried zucchini in this recipe, but I’m anxious to give it a go! My favorite vegetables to use in this pasta sauce recipe are tomatoes (fruit, technically…), onions, bell pepper, and carrots. Careful not to go overboard on the bell pepper though as it can start to overwhelm the flavors in the sauce. I find one large bell pepper is plenty.

What Herbs to Use In Garden Fresh Pasta Sauce From Scratch?

When it comes to herbs in pasta sauce I’ll bet there are a lot of variations. I like to stick to my basic favorites – basil, parsley, oregano, and garlic. I’ve seen a number of pasta sauce recipes that call for fennel, but I am 100% not a fennel fan. I don’t like the taste or the smell of it. If you’d like to add other flavors, you could consider fennel, marjoram, or even sage (again, not a fan of sage here – it makes me feel unwell). I’d encourage you to try the basic herbs I suggest first, though, as I find them to be very satisfying by themselves!

Do I Need an Immersion Blender For This Pasta Sauce Recipe?

In short, no. A regular stationary blender will do just fine but it will increase the work and dishes a bit. Also be sure to take extra caution when transferring hot vegetables. Hot steam will build up inside the blender as you use it, so take extra care when opening it back up as well!

An immersion blender has really been a game changer for me. If you’re in the market for one, I highly recommend the one my mom and dad gave me as a Christmas gift. It also comes with a mini food processor attachment which has been AMAZING as well for small batches of things like pesto, breadcrumbs, etc!

What Should I Serve With Fresh Pasta Sauce From Scratch?

Well I’m glad you asked! Haha… You can use your favorite pasta noodles or you can make your own! Learn how to make fresh einkorn pasta in my YouTube video here.

If you’d like to add some meat to your sauce, I recommend cooking up some ground Italian sausage or ground beef on the side and mixing it into your sauce after it’s complete. Sometimes we do this and sometimes we enjoy it meatless.

For sides it’s just kind of become our thing to have green beans with spaghetti! Just drizzle the green beans with some olive oil, season with salt, and roast them on a parchment lined baking sheet at 425F for about 20 minutes or until tender. Super simple but super yummy and healthy!

A side of garlic bread is always a treat too. I slice up some homemade bread made with our bread machine, spread on some butter (or dairy free alternative), sprinkle on a little garlic powder and salt, and top with shredded mozzarella or parmesan cheese. Bake on a parchment lined baking sheet at 425F for about 5 minutes just until the cheese gets a little toasty and browned. Yum!

I hope you enjoy this recipe as much as my family and I do! I’d love to hear if you try it – drop me a comment below!

Blessings,
Melissa

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Garden Fresh Pasta Sauce From Scratch

What could be better than a delicious pasta sauce packed full of nutritious vegetables? Perfect for your favorite noodles, lasagna, garlic bread, and more!

Course Main Course

Keyword garden fresh, healthy, lasagna sauce, nutritious, pasta, red sauce, sauce, spaghetti sauce, vegetables

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 people

Author Melissa Kalbfleisch – Hymns & Home

Equipment

• Baking Sheet + Parchment Paper
• Blender (Preferably Immersion Blender)
• Large Saucepan or Dutch Oven

Ingredients

• 4-5 Large Ripe Tomatoes, cored and chopped (In the event you don't have enough tomatoes, you may supplement with plain tomato sauce – add it during the saucepan step.)
• 5 Garlic Cloves, peeled (increase or decrease amount as desired)
• 3 Large Carrots, peeled and chopped into 1-inch pieces
• 1 Bell Pepper, seeds and stem removed, chopped
• 2-3 Small White or Yellow Onions, peeled and chopped
• 1 Bunch Fresh Basil Leaves, large stems removed (may use dried if needed; adjust amount as desired)
• 1 Bunch Fresh Parsley, large stems removed (may use dried if needed; adjust amount as desired)
• 1 Small bunch Fresh Oregano, stems removed (may use dried if needed; adjust amount as desired)
• Oil, preferably olive oil or avocado oil (for roasting)
• ½-1 Cup Chicken or Vegetable Stock (I prefer chicken stock)
• Salt, to taste
• 1 TBSP Granulated Sugar (optional)

Instructions

• Preheat oven to 400℉
• Prepare the vegetables and herbs as indicated in the recipe list.
• Place the prepared tomatoes, garlic, carrots, bell pepper, onions, basil, parsley, and oregano on a parchment lined baking sheet. Drizzle with oil and toss to coat. Spread out in a single layer (use a second baking sheet if first is too full).
• Roast in oven until all vegetables are fork tender, about 40 minutes (begin checking at the 30 minute mark). Roasting may take longer if veggies are cut in larger pieces, the baking sheet is packed full, or vegetables are especially firm.
• Once vegetables are tender, transfer the herbs and vegetables to a large saucepan or dutch oven. Using an immersion blender, carefully blend the hot veggies until the desired smoothness or chunkiness is reached. (If you don't have an immersion blender, let veggies cool slightly and carefully transfer them to a standing blender. Use caution as the contents will be hot! After blending, transfer to the large saucepan.)
• To the blended mixture, stir in the chicken stock until desired consistency is reached. Season with salt and optional sugar to taste.
• Simmer on low, stirring occasionally until heated through. You can let this simmer on low, covered, for up to an hour to let the flavors meld while you prefer your pasta and side dishes. Serve over your favorite noodles, as a lasagna sauce, or for dipping garlic bread or breadsticks. Enjoy!
• Store unused sauce in an airtight container in the refrigerator for several days. May be frozen in a freezer-proof, airtight container for several months. Thaw in the refrigerator and reheat in a saucepan.

Notes

The vegetables and herbs mentioned in this recipe are my favorites to use, but you can certainly experiment with your own blend of veggies! Omit any that you don’t like, bulk up on the ones you do, or throw in some different ones! I’ve never tried it, but I am anxious to try zucchini in this recipe!

If you would like to add meat to your sauce, I recommend cooking up ground Italian sausage or ground beef on the side and mixing it into your sauce as a last step (after the sauce is already complete). Sometimes we do this and sometimes we enjoy it meatless.

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

As with any project, please use your own common sense and discretion. This tutorial is meant to offer helpful suggestions, but it is up to the reader to weigh any risk associated with this project.

What do I use to hang vintage dishes?

I’m glad you asked! I know some people use those adhesive disks which are supposed to be invisible (the kind where you wet the back and stick it to the back of the plate). I’ve never personally tried those, but they make me soooo nervous and I’ve heard too many stories of plates falling off of walls and shattering.

My favorite hanger, by far, is the Tripar wire plate hanger which securely grasps onto the plate and comes with a nail and picture hanging hook specifically for the plate hanger. They come in both white and brass – I like to use the white ones.

You will need to measure your dish before purchasing a plate hanger! They come in several size ranges – just check the measurement specification on the package for appropriate plate size. If you’re on the edge of a different size, go for tighter rather than looser. You never want the plate hanger to be loose on the plate. Also note the maximum weight each size of hanger can hold.

Important Note About Plate Hangers

Be sure to use plate hangers that are coated, not bare ware hangers. The coating is a rubbery material designed to prevent scratches on your plates as well as aid in gripping the plate securely. The hangers I’ve linked in this tutorial are coated. Bare wire hangers may scratch up your plates. When placing the plate hanger on the plate, carefully put the hooks in place and try not to scoot it around too much on the plate. Be sure to use the proper size hanger for your plate – too loose and it won’t securely hold the plate – extremely tight will either break your hanger or put unnecessary pressure on your plate.

A note on removing stickers from plates

If you have a stubborn thrift store sticker stuck on your plate, a short soak in some warm soapy water will do the trick. I use a gentle rubber scraper to scraper off the soapy sticker and it comes right off. I’ve heard lemon essential oil works well too but have not personally tried it.

How to hang vintage plates

1. Gather all vintage dishes and lay them out on some paper – I use scrap paper or newspaper.
2. Trace around each plate with a felt tip pen to create an outline.
3. Cut out all the plate shapes from the paper.

4. Arrange the plates on the floor or a table in the shape you want them on the wall. This gives a good visual for how they will look all lined up.

5. Use masking tape to hang all the newspaper outlines on the wall, measuring with a tape measure (or sometimes I just use the width of my hand) to get the spacing right. Once all the outlines are up there step back to double check that it looks correct.
6. Next attach the wire plate hangers to the plates: just hook the top two feet onto the top of the plate, stretch the springs down around the back and hook the bottom two feet onto the bottom of the plate. If the feet aren’t sitting quite right you can take the hanger off and bend the wire feet carefully with pliers.

7. Use a tape measure to measure the distance between the top of my plate and the “V” shape of the wire hanger meant for hanging on the nail and hook. Remember this number.

8. Working with the paper template on the wall, find the center of the plate template, then measure down from the top the same measurement that you got in the previous step. This is where your nail will go. Put a dot or x there with a dark pen.
9. Hammer the picture hanger and nail into the wall on the black dot, going right through the newspaper. Once your hook is in you can tear off the newspaper and you’re left with a perfectly placed hook!

10. You can test your plate on your new hanger, but if you have multiple plates to do on the same wall I recommend not hanging the plates until all the hammering is done! Don’t want any accidents!

Do you love vintage plates too? Tell me below in the comments how you like to display them! I hope you found this little tutorial helpful and thanks so much for reading!

Blessings,
Melissa

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

What is Challah?

Challah is a loaf of (typically) braided bread of Jewish origin made from simple ingredients. From what I understand, it is enjoyed on the Sabbath and festival occasions and holds a lot of symbolism. I’m not well versed enough on the subject to expound upon it here. In case you are wondering, I am not Jewish – I just really love and appreciate Challah!

Why Einkorn Challah?

The reason I chose to develop a recipe for Einkorn Challah Bread was out of necessity: I have a sensitivity to modern wheat and cannot tolerate dairy well. I also wanted a recipe that used a healthy oil and sweetener as opposed to canola oil and refined sugar. I’m hoping this recipe will serve you well if you have similar wishes and needs!

About Einkorn Flour

You can buy milled einkorn flour or whole berries that you mill yourself. I purchase my milled all-purpose einkorn flour, by Jovial Foods, from several places: Thrive Market, Amazon, and my local grocery store (I’m so pleased they carry it!). Please note this recipe is for the all-purpose einkorn, not the whole wheat.

You may be wondering why I chose einkorn for this recipe – what is einkorn, even? Einkorn is considered to be the “original wheat.” Modern wheat and flour we use today has been greatly altered and bred over the centuries and is a different product than wheat used to be. Einkorn is generally considered more nutritious, lower in gluten, and it’s incredibly delicious too! That being said, you can’t always just substitute it one-for-one in place of modern all-purpose flour as it handles a little differently.

Measuring Ingredients for Einkorn Challah

I’ve included both imperial (e.g. teaspoon) measurements as well as metric (e.g. grams) measurements for your convenience. I fully recommend weighing your ingredients on a food scale such as the one I have, as it will give you the most consistent outcome.

How to Make Einkorn Challah Bread

Ingredients

530 grams all-purpose einkorn flour (4 cups)
13 grams salt (2 teaspoons)
14 grams active dry yeast (1 Tablespoon + 1 teaspoon)
200 mL warm water, plus extra for brushing (¾ cup + 2 Tablespoons)
55 grams coconut oil, melted, plus extra for prepping bowl (¼ cup)
75 grams honey (3 Tablespoons)
2 large eggs + 1 yolk (save the white for brushing the bread!)
poppy seeds, optional

How to Make Einkorn Challah

1. In the bowl of a stand mixer, whisk together the einkorn flour, salt, and yeast.
2. In a separate bowl or large measuring cup, whisk together the warm (not hot!) water, melted coconut oil, honey, eggs, and yolk. Be sure to set aside the extra egg white in a bowl in the refrigerator for later.
3. Add the wet ingredients to the dry ingredients. With dough hook attached, knead on low speed for several minutes until a wet and sticky dough forms. You will want to pause once or twice to scrape down the bowl with a spatula. Be sure to check under the dough for unincorporated flour.
4. Once the ingredients are fully combined, let the dough rest in the bowl for 10 minutes. This gives the einkorn a chance to absorb more of the liquid.
5. While the dough is resting, grease a medium-large bowl with coconut oil. This will be the bowl for your dough’s first rise.
6. Once the dough has rested, lightly flour a clean surface with einkorn flour. Turn the dough out onto the floured surface using a spatula to scrape it out of the bowl. Don’t worry that it’s so sticky – it will be okay!
7. Lightly flour the top of the dough as well. Gently form the dough into a round and place it in the greased bowl. Flip it over once so that both the top and bottom of the dough are now greased. Cover with a cotton tea towel or plastic wrap and place in a warm (not hot!) location. Let rest 1.5-2 hours. It should double in size.
8. Once the dough is finished resting, turn it back out onto a lightly floured surface. Using a bench scraper (dough scraper), divide the dough into 3 even portions.
9. Line a baking sheet with parchment paper. Gently pull each section of dough into a long strip (no longer than the baking sheet) and place on the parchment lined baking sheet parallel to one another.
10. Braid the 3 sections. I find it helpful to start in the middle and work my way toward the ends. When finished braiding, tuck the ends under.
11. Cover with a cotton tea towel or plastic wrap and let rise 1 hour in a warm location.
12. When 1 hour is nearly finished preheat oven to 350 °F.
13. Take the saved egg white out of the refrigerator and whisk it together with 1 Tablespoon of water. Gently brush the mixture all over the top of the dough using a pastry brush. Sprinkle the dough with poppy seeds, if desired.
14. Bake for about 18-20 minutes or until bread is golden. Internal temperature should be about 180 °F
15. Transfer to a wire cooling rack and let cool before slicing. Enjoy!

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5 from 1 vote

Einkorn Challah Bread (Egg Bread)

A fresh take on a classic Jewish egg bread using delicious and healthy einkorn flour! Enjoy it fresh out of the oven, toasted with jam, as a sandwich, or as French toast!

Prep Time25 minutes mins

Cook Time20 minutes mins

Rising Time3 hours hrs

Total Time3 hours hrs 45 minutes mins

Course: Breakfast, Side Dish

Keyword: bread, challah, dairy free, egg, einkorn, jewish

Author: Melissa Kalbfleisch – Hymns & Home

Equipment

• Stand Mixer with Dough Hook (Can mix by hand, but it will increase prep time.)

Ingredients

• 530 grams all-purpose einkorn flour (4 cups)
• 13 grams salt (2 teaspoons)
• 14 grams active dry yeast (1 Tablespoon + 1 teaspoon)
• 200 mL warm water, plus extra for brushing (¾ cup + 2 Tablespoons)
• 55 grams coconut oil, melted, plus extra for prepping bowl (¼ cup)
• 75 grams honey (3 Tablespoons)
• 2 large eggs + 1 yolk (save the white for brushing the bread!)
• poppy seeds, optional

Instructions

• In the bowl of a stand mixer, whisk together the einkorn flour, salt, and yeast.
• In a separate bowl or large measuring cup, whisk together the warm (not hot!) water, melted coconut oil, honey, eggs, and yolk. Be sure to set aside the extra egg white in a bowl in the refrigerator for later.
• Add the wet ingredients to the dry ingredients. With dough hook attached, knead on low speed for several minutes until a wet and sticky dough forms. You will want to pause once or twice to scrape down the bowl with a spatula. Be sure to check under the dough for unincorporated flour.
• Once the ingredients are fully combined, let the dough rest in the bowl for 10 minutes. This gives the einkorn a chance to absorb more of the liquid.
• While the dough is resting, grease a medium-large bowl with coconut oil. This will be the bowl for your dough's first rise.
• Once the dough has rested, lightly flour a clean surface with einkorn flour. Turn the dough out onto the floured surface using a spatula to scrape it out of the bowl. Don't worry that it's so sticky – it will be okay!
• Lightly flour the top of the dough as well. Gently form the dough into a round and place it in the greased bowl. Flip it over once so that both the top and bottom of the dough are now greased. Cover with a cotton tea towel or plastic wrap and place in a warm (not hot!) location. Let rest 1.5-2 hours. It should double in size.
• Once the dough is finished resting, turn it back out onto a lightly floured surface. Using a bench scraper (dough scraper), divide the dough into 3 even portions.
• Line a baking sheet with parchment paper. Gently pull each section of dough into a long strip (no longer than the baking sheet) and place on the parchment lined baking sheet parallel to one another.
• Braid the 3 sections. I find it helpful to start in the middle and work my way toward the ends. When finished braiding, tuck the ends under.
• Cover with a cotton tea towel or plastic wrap and let rise 1 hour in a warm location.
• When 1 hour is nearly finished preheat oven to 350 °F.
• Take the saved egg white out of the refrigerator and whisk it together with 1 Tablespoon of water. Gently brush the mixture all over the top of the dough using a pastry brush. Sprinkle the dough with poppy seeds, if desired.
• Bake for about 18-20 minutes or until bread is golden. Internal temperature should be about 180 °F
• Transfer to a wire cooling rack and let cool before slicing. Enjoy!

Notes

This challah is excellent in so many forms! Eat it with honey, butter and jam, toast it, use it for a sandwich (turkey and avocado is fantastic with it), and when it starts to get a little stale it makes wonderful French toast!

Did you enjoy this recipe? Try these other einkorn recipes!

• 
  Einkorn Challah Bread Recipe (Egg Bread – Dairy Free)
• 
  Banana Chocolate Chip Einkorn Muffins (Naturally Dairy Free!)
• 
  Almond Einkorn Cake With Vanilla Almond Buttercream Frosting

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