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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link=blue vlink=purple style='word-wrap:break-word'><div class=WordSection1><p class=MsoNormal>Greetings,<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Here is an opportunity for people to get together and do something a bit different. The Des Moines Chapter invites everyone to come join us celebrate the joys of joining with your Federation Family.<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Bob Ray<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><o:p> </o:p></p><div style='border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal><b>From:</b> DSM-Iowa <dsm-iowa-bounces@nfbnet.org> <b>On Behalf Of </b>Sharonda Goode via DSM-Iowa<br><b>Sent:</b> Saturday, December 12, 2020 10:22 AM<br><b>To:</b> Des Moines Chapter List, NFB of Iowa <dsm-iowa@nfbnet.org><br><b>Cc:</b> Sharonda Goode <s.goode1013@gmail.com><br><b>Subject:</b> Re: [DSM-Iowa] Let's Knead Dough!<o:p></o:p></p></div><p class=MsoNormal><o:p> </o:p></p><div><div><p class=MsoNormal>I am very excited about our first How-To Tuesday session, where we will learn to knead dough on at 7:30PM. Here is the Zoom link that we will use:<o:p></o:p></p><div><p class=MsoNormal style='margin-bottom:12.0pt'>Sharonda Goode is inviting you to a scheduled Zoom meeting.<br><br>Topic: Let's Knead Bread<br>Time: Dec 15, 2020 07:30 PM Central Time (US and Canada)<br><br>Join Zoom Meeting<br><a href="https://us02web.zoom.us/j/8506435353?pwd=ZTZnbk4rM1JBWFVadVk5Mmo2cGRnQT09">https://us02web.zoom.us/j/8506435353?pwd=ZTZnbk4rM1JBWFVadVk5Mmo2cGRnQT09</a><br><br>Meeting ID: 850 643 5353<br>Passcode: 4110<br>One tap mobile<br>+13017158592,,8506435353#,,,,,,0#,,4110# US (Washington D.C)<br>+13126266799,,8506435353#,,,,,,0#,,4110# US (Chicago)<br><br>Dial by your location<br> +1 301 715 8592 US (Washington D.C)<br> +1 312 626 6799 US (Chicago)<br> +1 646 558 8656 US (New York)<br> +1 253 215 8782 US (Tacoma)<br> +1 346 248 7799 US (Houston)<br> +1 669 900 9128 US (San Jose)<br>Meeting ID: 850 643 5353<br>Passcode: 4110<br>Find your local number: <a href="https://us02web.zoom.us/u/kb2cnLmY8m">https://us02web.zoom.us/u/kb2cnLmY8m</a><o:p></o:p></p></div></div><p class=MsoNormal><o:p> </o:p></p><div><div><p class=MsoNormal>On Thu, Dec 10, 2020 at 8:46 PM Sandi Ryan via DSM-Iowa <<a href="mailto:dsm-iowa@nfbnet.org">dsm-iowa@nfbnet.org</a>> wrote:<o:p></o:p></p></div><blockquote style='border:none;border-left:solid #CCCCCC 1.0pt;padding:0in 0in 0in 6.0pt;margin-left:4.8pt;margin-right:0in'><div><div><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>Dear Members and Friends,<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>Join Karly Prinds and Sandi Ryan on Tuesday, December 15 at 7:30 p.m. via Zoom to learn the art of kneading dough! It can be calming and satisfying, and can make your bread a winner. <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>We will not be making bread together, so you will need to purchase frozen dough (which comes in a three-loaf package), or make a loaf of bread before joining us for this session (a recipe is at the bottom of this message). The bread should be mixed together just before the session starts, so you will be ready to knead along with us.<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>If you buy frozen dough, thaw it as the package directs so that it will be soft and easy to work with. Sandi will be available to answer questions if you need help at 515-203-9982. <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>During the session, we will knead dough, provide tips on bread-making and baking, talk about shaping loaves and rolls, and the pans to bake them in. As time permits, we will also answer your questions.<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>Zoom information for joining the fun on Tuesday will be sent in a separate email from Sharonda Goode. We look forward to Fun, fellowship, and kneading with you!<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>Homemade Bread<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>•2 cups warm water (110 degrees F/45 degrees C)<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>•1/2 cup white sugar<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>•1 1/2 tablespoons active dry yeast<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>•1 1/2 teaspoons salt<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>•1/4 cup vegetable oil<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>•5-6 cups flour –You can use all-purpose flour OR bread flour!<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>Directions<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>1. In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>2. Mix salt and oil into the yeast. Mix in flour one cup at a time.<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>3. Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>4. Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>5. Bake at 350 degrees F (175 degrees for 30-40 minutes<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'>Cool; brush with butter and enjoy<o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p><p class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto'> <o:p></o:p></p></div></div><p class=MsoNormal>_______________________________________________<br>DSM-Iowa mailing list<br><a href="mailto:DSM-Iowa@nfbnet.org" target="_blank">DSM-Iowa@nfbnet.org</a><br><a href="http://nfbnet.org/mailman/listinfo/dsm-iowa_nfbnet.org" target="_blank">http://nfbnet.org/mailman/listinfo/dsm-iowa_nfbnet.org</a><br>To unsubscribe, change your list options or get your account info for DSM-Iowa:<br><a href="http://nfbnet.org/mailman/options/dsm-iowa_nfbnet.org/s.goode1013%40gmail.com" target="_blank">http://nfbnet.org/mailman/options/dsm-iowa_nfbnet.org/s.goode1013%40gmail.com</a><o:p></o:p></p></blockquote></div></div></div></body></html>