For people who enjoy going to outdoor festivals and fairs, Abby will have a booth at the upcoming Bridgehampton Historical Society’s Annual Heritage Fair.  She will be selling her items from Abigail’s Knits and Pie Fairy Princess, as well as items made especially for this fair, and she will also be taking orders for custom items. 

According to this article in 27east.com:

The Fair will take place on Saturday, August 8, from 10 a.m. to 5 p.m., at the Corwith House on Montauk Highway. This year’s event celebrating Bridgehampton’s rich history will be bigger than ever and include a craft fair, a program on Long Island’s birds of prey by the Theodore Roosevelt Sanctuary and Audubon Center and a puppet show by Goat on a Boat Puppet Theatre. Long Island Folk artists will demonstrate their talents under a tent all day, and a vintage baseball doubleheader will pit Smithtown’s Atlantics against the Bridgeport, Connecticut, Orators. Blacksmithing by James DeMartis in the historic Strong Wheelwright Shop will complement a vintage tractor and farm engine display. A large model train exhibition will be run by the Gerry Manders in the society’s Engine Barn. Live music will be provided by Americana band Edna’s Kin under a huge tent. Admission is only $5 for adults, and children under 12 get in for free.

Here is a map of the Corwith House in Bridgehampton at 2368 Montauk Highway (although Google Maps says it’s actually Sag Harbor), with links for driving directions.

This is an incredibly easy, incredibly tasty, very simple white bread.  Impossible to mess this up.  Unless, of course, you are like me in some way.


Ingredients:

• 2 cups warm water
• 2/3 cup white sugar
• 1 1/2 tablespoon active dry yeast
• 1 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions:

1. In large bowl, dissolve sugar in warm water, and then stir in the yeast. Proof until a creamy foam has formed, about 10 minutes. Mix the salt and oil into the yeast mixture.
2. Mix in the flour 1 cup at a time (keep count!). Knead dough on a lightly floured surface until smooth and no longer sticky. Place in an oiled bowl and turn to cover. Cover with damp cloth. Allow to rise in a warm area until doubled (1 hour).
3. Punch the risen dough down. Knead for a few minutes. Divide the dough in half. Shape into loaves and place in 9×5 loaf pans. Allow to rise for 30 minutes more or until dough is about 1 inch about the top of the pan.
4. Bake at 350 degrees for 20 – 30 minutes or until tops are golden brown and loaves sound hollow when you tap on them.