We're beyond excited to welcome Lisa Bass from Farmhouse on Boone to the blog today. An avid homesteader + dedicated mom of eight, she's the perfect person to chat with about all things babies and baking. Learn when she started using the Solly Baby Wrap; her secret for juggling children, homeschooling + household duties; and how to make her mouthwatering garlic rosemary brioche below.
When did you start using the Solly?
I started using my Solly Wrap almost six years ago when my fifth child, Micah, was born. I have now used it for four of my sons! Babies want to be held at all times, so using the Solly gave me my arms back. My babies are content to move about my day with me, making food for my family, switching out laundry, tending to the garden, making the beds, homeschooling the other kids, and anything else I need to do! I also love it when we're out and about.
What's your mantra for motherhood?
I am going to steal my friend Abbie from M.is.for.mama's mantra of "Hard is not the same thing as bad." It can be hard to care for little ones, while also making food, keeping a decently clean house, or doing the million other things mothers have on their plates, but it is a blessing to do so.
What's the most valuable thing you do for yourself as a mom?
As a mom, I like to push myself to make goals every day. Whether that is making certain meals or checking homemaking tasks off the list. It's okay if not every single thing gets done, but I know I am capable of doing hard things. I also make it a point to get in my Bible daily.
Lisa and baby Victor spent the morning baking garlic rosemary brioche wrapped up together in the Myrtle Solly Wrap (coming so soon!) and Basil Sleeper from our Cottage Collection Made with Liberty Fabric.
Garlic Rosemary Brioche
// Dough
3 1/2 cups bread flour
1/4 cup sugar
1/2 cup milk
1 1/2 teaspoons salt
4 eggs
10 tablespoons unsalted butte, softened
1 cup sourdough starter, bubbly and active
// Filling
4 Tablespoons unsalted butter, softened
2 Tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1/4 teaspoon salt
// Instructions
Feed starter at night before bed. This way when you wake up in the morning, it will be nice and bubbly.
In the morning, combine all ingredients in a mixer and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer, it will come together.
Cover with plastic wrap, a damp towel, or tight lid and place in a warm spot for 6-8 hours (or until doubled).
Refrigerate for a few hours (or overnight) so that dough is nice and stiff for shaping.
Divide the dough into two equal portions. Roll out each portion to a 10” by 14” rectangle.
In a medium bowl, combine the filling. Spread the filling all over the dough.
Starting from one short end, roll the dough tightly. Press the seam into the roll. Cut the roll down the middle and twist.
Add your loaf to a standard loaf pan, cover, and allow to rise until doubled, about 4 hours.
Preheat the oven to 350 degrees.
Create an egg wash by beating an egg with water. Brush over the loaf.
Bake 40-45 minutes.
