Friday Faves and holiday ideas to love is packed full of goodness! Be sure you make it to the bottom of the Post…especially if you like carbs!

How are you! It sure doesn’t feel like we’re almost to Thanksgiving! Our weather is super warm! Like the 80’s which is unusual for this time of year. What’s it like where you are? Honestly, I’d rather have it warmer than normal than colder than normal! What about you?

Let’s get into this! Here in the Friday Faves are the highest selling styles linked on ShopLTK. If you’re not following me on the shopping app, Click HERE to follow!

Here’s some of the pics of me in the Friday Faves below! The Vest is TTS as well as the crop jeans, white shirt, brown ankle boots, polo sweatshirt, and rolled jeans. I’d size up 1 on the Field Jacket. Size up 1/2 size on the black suede boots.

Sparkle On! Holiday Sequin Style! I’ve gathered some really cute styles for you to be the shiniest gal at the party!

Let’s talk Holiday PJ’s! Does your family dress alike in holiday themed PJ’s? Below you’ll find PJ’s for him and her.

Here you’ll find PJ’s for the whole family below!

Ingredients
Sourdough Bread Starter:
1 package of dry yeast dissolved in 1/2 cup warm water
1 Cup warm water
3/4 Cup sugar
3 TBSP instant potato flakes

Combine ingredients and let stand out all day. Refrigerate that night. After 3 days, take out and feed again.

Step 1 (morning)

Feed with:
1 Cup Warm Water
3/4 Cup Sugar
3 TBSP instant potato flakes

1. Mix “Feed” and add to Starter. Allow Starter to stand out of refrigerator all day. It will just bubble. It will not rise.
2. At the end of the day, or 12 hours later take out 1 Cup to use in making bread.
3. Return remaining starter to refrigerator.
4. Keep 3 to 5 days, Feed again and make bread.
5. If not making bread, give 1 cup away to someone or throw away. NOTE: you must observe the 8-12 stand time for the Starter or the bread may not rise correctly.

Step 2 (night)

In large bowl make a stiff dough mixing with wooden spoon the following ingredients….
1/4 C sugar
1/2 C oil
1 1/2 C warm water
1 T salt
1 C Starter
6 C Bread Flour

1. Oil another large bowl.
2. Put Dough in oiled bowl and turn it over so that oiled side of bread is on top.
3. Cover lightly with foil or wax paper and allow to stand over night. Do not refrigerate. (I usually oil the foil or wax paper too just to be safe so it doesn’t stick to top of bread. And I set it on a towel because I have granite countertops and they are cold.)
   

Step 3 (next morning)

1. Punch dough down.
2. Knead 3 to 4 times and divide into 3 parts. (Sometimes I just make it into 2 loaves instead of 3. And I shape into loaves and place on separate baking sheets)
3. Lightly knead 1- 3 times on a floured board. (Most of the time I knead it in the bowl.)
4. Put into greased loaf pans. Or, on greased baking sheet.
5. Let rise all day or at least 4-5 hours.
6. Be sure bread is covered with foil/wax paper in a warm place. And I have granite countertops so I put them on a towel so it’s warmer.
7. Bake on bottom oven rack at 350 degrees for 30 – 40 minutes ( If I shape loaf and bake on baking sheet, 30 minutes is enough)
8. Remove and brush with butter
9. Eat or wrap well and keep in refrigerator. I also freeze extra loaves. It freezes well.

Well, will you try this bread?

Thanks again for hanging out with me here! Did you find some Friday faves and holiday ideas to love?

XOXO Annie

Linking up with Momfessionals and A Little Bit of Everything