{"mode":"live","websiteData":{"about":{"bio":"

Loretta Sorensen is a longtime freelance journalist and book author/publisher living in Yankton, South Dakota. She and her husband, Alan, have two married daughters and three grandchildren. The Sorensens have raised and worked Belgian horses for 50 years.

Over the past 35 years, Loretta’s articles have been published in numerous national magazines, including Progressive Farmer, Farm Journal, Dakota and Nebraska Farmer, Working Ranch Magazine, Farm Collector, Hay and Forage Grower, etc. Her freelance writing career began with feature articles for the Sioux City Journal and the Yankton Press and Dakotan.

Through her company, Prairie Hearth Publishing, LLC, she has assisted more than 20 independent authors publish their work and published her own books. Her book titles include Kernels of Corn History (co-authored by Iowa farmer Steve Kenkel), Secrets to Baking Your Best Bread Ever, Prayer Journal for Intercessors and Prayer Journal for Living the Daniel Life. In 2021, she published Sweet Hour of Prayer: My Journal and Country Journal of Prayer. Her upcoming book titles include 30 Prayers for Seeking the Fruit of the Holy Spirit and Our Dakota Horse Tales – Farming With Horses in South Dakota.

Loretta’s hobbies include painting, quilting, gardening and enjoying her family and pets.

Follow her on Facebook at Dakota Prairie Breads

https://www.facebook.com/yourbestbreadever

and on YouTube:

Dakota Prairie Breads

@dakotaprairiebreads

About the Publisher

Prairie Hearth Publishing, LLC was established in 2005 with Spirit of the Plains magazine. Enjoy our prayer and Bible study journals found on our Books page.

Press

Author Event Set For Yankton Library
Yankton Daily Press & Dakotan, Dec 3, 2020

Yankton Author Designs Prayer Journal
Yankton Daily Press & Dakotan, Dec 3, 2020

Author To Discuss New Book On Bread
Yankton Daily Press & Dakotan, Jan 24, 2019

Sorensen Featured At Local Book-Signing Events
Yankton Daily Press & Dakotan, Jan 20, 2019

Author shares secrets to making the ‘Best Bread Ever’
Associated Press, Jan 19, 2019

Author Shares Bread-Making Tips
Yankton Daily Press & Dakotan, Jan 6, 2019

Yankton Writer Presented With Master Writer Program Certificate
Yankton Daily Press & Dakotan, Sep 8, 2016

Do-It-Yourselfers: Self-Publishing Has Become An Important Part Of Literary World, As Two Local Authors Can Attest
Yankton Daily Press & Dakotan, Jan 8, 2015

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RELEASE DATE: MARCH 29, 2022

Nothing tastes better than soft, fluffy homemade bread. And nothing is more disappointing than putting time and effort into making a loaf that turns out heavy and dry. That’s why I have worked tirelessly to combine the art and the science of baking bread to produce loaves that are both tasty and beautiful. In this book you’ll find step-by-step instructions, 30 tried-and-true bread and sweet roll recipes, homemade bread mix recipes, and a wealth of “did you know” tips and bread baking trouble-shooting hints. Once you learn this simple process (using either a bread machine or a mixer), you’ll be ready to bake your own family favorites, special breads for any occasion, and any kind of yeast bread that your heart and tastebuds desire!

In this 100-page book you'll find the basic bread making process: manage the temperature range of your recipe liquid so it supports optimal yeast activity and knead your bread adequately to activate the gluten. No fancy equipment, no unusual ingredients. Recipes include: White bread, white wheat, 100% whole wheat, cheese bread, flax bread, Ezekiel bread, overnight dinner rolls, caramel rolls, and more!

This is a no-fail bread-baking process you’ll want to share with everyone you know. And don’t miss my tips on recommended flour brands!

So gather your flour, yeast, measuring spoons, appetites, and let’s bake bread!

Click here to purchase!

","moreInfo":"","title":"30 DAKOTA PRAIRIE BREAD RECIPES and the Art and Science Behind Making Them"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FDAKOTA%20PRAIRIE%20BREADS%20COVER%20TEMPLATE_1646627247046.jpg?alt=media&token=5d0cf16d-df33-4768-ab25-5d8d6fabf28c"},"purchase":{"custombookstore1Link":"

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Has something in your life shaken your identity, causing you to feel void of purpose? Do you long to find a new sense of direction that allows you to flourish?

This collection of true-life stories will help you recognize how God can work in each step of our lives!

","subheading":"And Find God's Purpose for Your Life","title":"IT'S YOUR TIME TO FLY"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FBLACK%20BACKGROUND%20COVER_2_1667506232490.jpg?alt=media&token=d22e80b1-1267-49c8-b8b2-81cbecdd2fc4"},"purchase":{"custombookstore1Link":"https://py.pl/1uKYjz","custombookstore1Name":"PRAIRIE HEARTH PUBLISHING LLC"},"schedule":{"publishDate":"2022-11-07T17:00:00.000Z"},"series":{"order":"1"},"products":[],"id":"cIM3tkMYSJqxxNAhT1VVe","awards":{},"meta":{},"reviews":{}},{"about":{"description":"

Did you know a digital thermometer can take your loaves from flat to fabulous, to turn out loaves of bread that are almost too beautiful to eat? This soft-cover, 60-page book includes all the steps to help you manage your bread dough, five basic bread recipes and tons of tips to help you get tasty results from your bread machine time after time.

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For more recipes and baking tips, visit our YouTube channel and join our Facebook community.

","title":"Secrets to Baking Your Best Bread Ever"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2Fs_1641581187305.jpg?alt=media&token=77682e8e-2948-4dda-a16d-d779c2750885"},"purchase":{"amazonLink":"https://www.amazon.com/Secrets-Baking-Bread-Dakota-Notebook/dp/0578415372/","custombookstore1Link":"https://www.goodreads.com/book/show/43153121-secrets-to-baking-your-best-bread-ever","custombookstore1Name":"Add on Goodreads","custombookstore2Link":"","custombookstore2Name":""},"reviews":{"content":"

\"Great Bread. Well written with easy to follow directions. Truly best bread ever.\"
— Anonymous

"},"schedule":{"publishDate":"2018-12-03T00:00:00.000Z"},"series":{"order":"4"},"products":[],"id":"czcawMvTtsc4B0HQq5v1K","awards":{},"meta":{}},{"about":{"description":"

Do you feel called to pray? Clearly Scripture directs us to pray, as in Philippians 4:6, which says: \"Do not be anxious about anything, but in everything by prayer and petition, with thanksgiving, present your request to God.\" If this call to pray about \"everything\" seems a bit overwhelming, using this prayer journal can help you organize and maintain your prayer list as well as document answers to prayer. Inside, you'll also find more scriptures about prayer to help you understand why God calls us to this work and how we can go about obeying His Word. I also find it encouraging to hear what others have experienced in their prayer life. That's why I included quotes from well-known prayer warriors like Charles Spurgeon, A. W. Tozer, and Corrie ten Boom. Use this delightfully designed country-style journal to organize and revolutionize your prayer life!

","title":"Country Journal of Prayer"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2Fpj3_1641580673865.jpg?alt=media&token=47d3459b-1326-4ba2-be7b-ddd0924348e2"},"purchase":{"amazonLink":"https://www.amazon.com/Country-Journal-Prayer-Loretta-Sorensen/dp/0578314797/","custombookstore1Link":"https://www.goodreads.com/book/show/59516985-country-journal-of-prayer","custombookstore1Name":"Add on Goodreads"},"schedule":{"publishDate":"2021-10-27T00:00:00.000Z"},"series":{"order":"4"},"products":[],"id":"ndkB6jKaFFWcxgMzBfoez","awards":{},"meta":{},"reviews":{}},{"about":{"description":"

Do you feel called to pray? Clearly Scripture directs us to pray, as in Philippians 4:6, which says: \"Do not be anxious about anything, but in everything by prayer and petition, with thanksgiving, present your request to God.\" If this call to pray about \"everything\" seems a bit overwhelming, using this prayer journal can help you organize and maintain your prayer list as well as document answers to prayer. Inside, you'll find 4-page sets designed to record prayer concerns, study notes, and answers to prayer. There are also more scriptures about prayer to help you understand why God calls us to this work and how we can go about obeying His Word. I also find it encouraging to hear what others have experienced in their prayer life. That's why I included quotes from well-known prayer warriors like Charles Spurgeon and Corrie ten Boom. Use this journal to organize and revolutionize your prayer life!

","title":"Sweet Hour of Prayer My Journal"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2Fpj4_1641580759341.jpg?alt=media&token=9d6dd69a-fb9b-456d-b376-0c60bf99712d"},"purchase":{"amazonLink":"https://www.amazon.com/Sweet-Hour-Prayer-My-Journal/dp/0578313847/","custombookstore1Link":"https://www.goodreads.com/book/show/59452478-sweet-hour-of-prayer-my-journal","custombookstore1Name":"Add on Goodreads"},"schedule":{"publishDate":"2021-10-22T00:00:00.000Z"},"series":{"order":"5"},"products":[],"id":"mueBoCLq2TqFWGd7iSms3","awards":{},"meta":{},"reviews":{}},{"about":{"description":"

Daniel was just 17 when he was taken captive by Babylon, one of the most cruel and destructive nations ever known. But he was determined to serve God, even in the midst of a godless culture. How did he do it? What can we learn from him? And how can we imitate his dedication to prayer and the courage he found in the challenges he faced? This 12-month prayer journal is designed to help answer those questions as you fellowship with God each day, experience His love and learn how to allow Him to guide and direct your life just as He did for Daniel.

","title":"Prayer Journal for Living the Daniel Life: Glorifying God in Babylon"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2Fpj2_1641580596932.jpg?alt=media&token=150c7b8c-ec32-4b7a-b8c9-5d7110e645a6"},"purchase":{"amazonLink":"https://www.amazon.com/Prayer-Journal-Living-Daniel-Life/dp/1792355467/","custombookstore1Link":"https://www.goodreads.com/book/show/56616868-prayer-journal-for-living-the-daniel-life","custombookstore1Name":"Add on Goodreads"},"schedule":{"publishDate":"2020-11-27T00:00:00.000Z"},"series":{"order":"6"},"products":[],"id":"htRJEqw5gvs02z6xE9a14","awards":{},"meta":{},"reviews":{}},{"about":{"description":"

Need to organize your prayer life? This 9x7 one-year, 230-page journal, with four pages designated for each week, is designed for keeping a record of prayer concerns and answers to prayer. Each week also includes a scripture about prayer and a quote about prayer from well-known prayer warriors like Oswald Chambers. Pages are spacious enough for recording sermon and/or Bible study notes, too. Introductory pages include suggestions and helps such as preparing for prayer time, prayer topics for each day of the week, etc.

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He never walked because of cerebral palsy, but Harlan Temple's life as a farmer and insurance agent was as full and vibrant as anyone could imagine. In this 300-page memoir, learn more about his faith in God, commitment to doing all things well, and irrepressible spirit that still inpires him and those around him each day

","subheading":"A True Story of God's Loving Provision","title":"The Best is Yet To Be"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2F9781792378447-Perfect_1666884128424.jpg?alt=media&token=dedcfdc2-5a4f-4fb5-a11b-11cffdfe220a"},"purchase":{"amazonLink":"","barnesandnobleLink":"","custombookstore1Link":"https://py.pl/U44Q","custombookstore1Name":"PRAIRIE HEARTH PUBLISHING"},"schedule":{"draft":false,"publishDate":"2021-12-15T17:00:00.000Z"},"products":[],"id":"fQTqDUTwrNbW6NE04zP00","awards":{},"meta":{},"reviews":{},"series":{}}],"contact":{"content":"

$\"\"$ Say hello!

I'd love to hear from you. Please use the contact form below to email me.

To pre-order \"30 Dakota Prairie Breads and the Art and Science Behind Making Them,\" send me your name, address, email and phone number and I'll contact you as soon as it's ready!

Interested in learning more about raising horses or baking bread? Visit my YouTube channels:

Our Dakota Horse Tales
Bake Your Best Ever

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One of my hobbies is painting and creating digital art. Much of my work is available for viewing and purchase online. At this link you'll find the artwork and options to purchase items featuring different works as mugs, pillows, framed prints, plain prints, stationery, etc. Here are links to some images of the featured images and available products. I hope you enjoy them!

https://loretta-sorensen.pixels.com/featured/the-big-crow-loretta-sorensen.html?product=throw-pillow

https://loretta-sorensen.pixels.com/featured/run-with-endurance-loretta-sorensen.html?product=coffee-mug

https://loretta-sorensen.pixels.com/featured/meadow-flower-loretta-sorensen.html?product=fleece-blanket&blanketType=blanket-coral-50-60

https://loretta-sorensen.pixels.com/featured/cowboy-grace-loretta-sorensen.html?product=wood-print

www.loretta-sorensen.pixels.com

https://loretta-sorensen.pixels.com

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CARAMEL ROLLS

Approximately 24 medium-size rolls

Many caramel roll recipes call for ingredients such as buttermilk or sour cream. I was delighted to come up with this simple but truly tasty recipe which uses just basic ingredients. If you don’t have a bread machine, you can still make the recipe; just be sure to warm your milk to the appropriate temperature range and thoroughly knead your dough to help achieve a satisfactory rise. It’s likely to quickly become your go-to recipe for sweet rolls!

1 cup milk

1/3 cup sugar

4 ½ teaspoons active dry yeast

3 1/3 – 4 cups flour

1/3 cup sugar

1 teaspoon salt

¼ cup butter, softened or chopped

1 egg, at room temperature, lightly beaten

Warm the milk to a temperature range of 105 to 110 degrees. Use a digital thermometer to verify the temperature. Dissolve the sugar in the milk and check the temperature again. If it’s below 105, warm it slightly on the stove top. Once the water is within the temperature range, dissolve the yeast in it and allow it to sit until the yeast is activated and bubbly.

While the yeast is activating, measure and mix the flour, sugar, and salt. Cut the ¼ cup butter into small pieces.

Once the yeast is ready, pour the mixture into the bread machine canister (or mixer bowl). Add the flour mixture and the butter.

If you can program your bread machine, set it for these three cycles: 15 minutes mix/knead; 20 minutes rest; 10 minutes mix/knead. If you aren’t able to program your machine, simply use a timer to work through the cycles. If you’re using a mixer, the cycle times are exactly the same. Be sure to keep the dough covered and warm during the rest period. For each cycle, keep the mixer bowl and dough hook warm so it doesn’t hamper your yeast action.

After the first five minutes of the initial mix/knead cycle, check the dough. If it sticks to your hand, add flour (2 tablespoons to ¼ cup at a time) until the dough is moist but no longer sticks to your hand.

While the dough is in the bread machine, prepare the caramel topping and place it in a 9x13 cake pan. There’s no need to coat the pan. The caramel will easily slip out.

Once the three bread machine cycles are complete, divide the dough into two pieces. Roll out one piece at a time on a silicone mat or well-floured surface. Spread one tablespoon of softened butter across the dough, then sprinkle the cinnamon/sugar mixture across the dough. From the long side, roll the dough up into a rope-shape. Cut into 10 or 12 pieces, placing each piece on top of the caramel topping.

Once the rolls are in the pan, cover them and allow them to rise in a warm location for 30 minutes. After 30 minutes, heat your oven to 350 degrees. Bake at 350-degrees for 25 minutes. If you wish, you can bake them for 30 minutes; just know the caramel may harden with the extended baking time.

Remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!

Caramel topping

1 cup brown sugar, packed

1/3 cup butter

¼ cup corn syrup

Melt the butter; stir in the brown sugar and bring the mixture to a boil. Remove from heat and add the corn syrup, stirring to blend it in. While it’s still hot, pour it into the 9x13-inch pan.

Filling

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

2 Tablespoons softened butter

Using a small bowl, mix all ingredients and set aside.

Find this recipe and 29 more in \"30 Dakota Prairie Bread Recipes,\" available at this link:

https://py.pl/1j4b8L

","title":"CARAMEL ROLLS"},"schedule":{"publishDate":"2022-11-28T18:00:00.000Z"},"id":"4hWc4UpKctGzXMQ1sO0oi","assets":{}},{"about":{"content":"

WHITE BREAD

Medium Loaf

With this recipe, you can use either all-purpose or bread flour. My preference is all-purpose flour. However, bread flour has added protein.

If you don’t have a bread machine, you can still make this bread. Just know that the rise of the loaf and the texture of the bread is likely to be heavier than if you use a bread machine for the mixing and kneading. That’s partly because your bread machine will maintain a more even heat for the dough in the canister than you could with a mixer. If mixing and kneading by hand, be sure to do so very thoroughly to properly develop the gluten, which is important to the rise, too.

1 cup water

1/3 cup milk

1 ½ teaspoons active dry yeast

¼ cup sugar, honey or maple syrup

3 ½ - 3 ¾ cups all-purpose or bread flour

1 ½ teaspoons salt

3 tablespoons of butter or oil

Use hot water out of the tap or warm the water within a temperature range of 105 to 110 degrees. Use a digital thermometer to verify the temperature. Dissolve the sugar and milk in the water and check the temperature again. If it’s below 105 degrees, warm it slightly on the stove top. Once the liquid is within the temperature range, dissolve the yeast in it and allow it to sit until the yeast is activated and bubbly.

While the yeast is activating, measure and mix the flour and salt. If using butter, cut into small pieces.

Once the yeast is ready, pour the mixture into the bread machine canister (or mixer bowl). Add the flour mixture and the butter/oil.

After the first five minutes of the initial mix/knead cycle, check the dough. If it sticks to your hand, it’s too sticky. Add flour (2 tablespoons to 1/4 cup at a time) until the dough is moist but no longer sticks to your hand.

Once these three cycles are complete, prepare your bread pan by using non-stick spray, butter, oil, etc. You can shape the dough into a basic oblong roll. Cover the pan, place it in a warm location (i.e., the oven or stove top) and allow the dough to rise for 30 minutes.

Once the dough is risen to the top or slightly over the top of the pan, preheat the oven to 350 degrees and bake for 30 minutes. Cool on a rack and refrigerate once it’s cooled.

Purchase the book here!

https://py.pl/1j4b8L

","title":"WHITE BREAD"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2Fwhite%20bread%20web_1_1668458112438.jpg?alt=media&token=11aa3e6e-da35-43e3-a444-2f8e746cd972"},"schedule":{"publishDate":"2022-11-25T18:00:00.000Z"},"id":"8fvFDR56av2jJLZg2mY6l"},{"about":{"content":"

100% WHOLE WHEAT

Medium Loaf

If you’re tired of making brick-like whole wheat loaves of bread, I have good news for you!

Here is a recipe and method which will give you the light, tasty, whole wheat loaf you’ve been dreaming about.

With this recipe, you can use any type of 100% whole wheat flour (I prefer organic) or even grind your own flour from wheat berries.

If you don’t have a bread machine, you can still make this bread. However, the rise of the loaf and the texture of the bread is likely to be heavier than if you use a bread machine for the mixing and kneading. If mixing and kneading by hand, be sure to do so very thoroughly.

1 ¼ cups water

1 ½ teaspoons active dry yeast

¼ cup sugar, honey or maple syrup

3 ½ - 4 cups 100% whole wheat flour

1 ½ teaspoons salt

2 tablespoons of melted butter or oil

Warm the water to a temperature range of 105 to 110 degrees. Use a digital thermometer to verify the temperature. Dissolve the sugar in the water and check the temperature again. If it’s below 105, warm it slightly on the stove top. Once the water is within the temperature range, dissolve the yeast in it and allow it to sit until the yeast is activated and bubbly.

While the yeast is activating, measure and mix the flour and salt. If using butter, cut it into small pieces.

Once the yeast is ready, pour the mixture into the bread machine canister (or mixer bowl). Add the flour mixture and the butter/oil.

Once these three cycles are complete, prepare your bread pan by using non-stick spray, butter, oil, etc. You can shape the dough into a basic oblong roll. Cover the pan, place it in a warm location (i.e. the oven or stove top) and allow the dough to rise for 30 minutes.

Once the dough is risen to the top or slightly over the top of the pan, preheat the oven to 350 degrees and bake for 30 minutes. Cool on a wire rack and refrigerate once it’s cooled.

Want more recipes? Click here to purchase \"30 Dakota Prairie Bread Recipes\"

https://py.pl/1T7vMY

","title":"WHOLE WHEAT BREAD RECIPE"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FIMG_9801_1649297231469.JPG?alt=media&token=4f487021-ed5b-48c1-a126-80cd55107976"},"schedule":{"publishDate":"2022-11-25T18:00:00.000Z"},"id":"9O0ofVLEagXHOiuiD3w9H"},{"about":{"content":"

GLUTEN-FREE APPLESAUCE MUFFINS

Yield: 12 muffins and 1 mini-loaf

With cold weather setting in, few things warm the heart and soul better than home-baked muffins.

If you didn’t know this recipe called for rice flour, you wouldn’t realize it was there. If you don’t have brown rice flour on hand, you can use 100% white rice flour, and vice versa. The brown rice flour will produce a darker muffin that looks and tastes more like a whole grain product. Either version is delicious!

The key to making this muffin is thoroughly mixing the ingredients and allowing the batter to sit for 20-25 minutes so the flours thoroughly hydrate. Don’t allow the batter to sit more than 30 minutes before baking.

GLUTEN-FREE APPLESAUCE MUFFINS

Yield: 12 muffins and 1 mini loaf

1 ¼ cup white rice flour

½ cup brown rice flour

¼ cup + 2 teaspoons potato starch

3 tablespoons tapioca flour (starch)

3 tablespoons dry milk powder

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon xanthan gum

½ teaspoon salt

½ teaspoon cinnamon

½ cup butter, softened

1 cup granulated sugar

2 tablespoons molasses or honey

3 large eggs at room temperature

1 cup applesauce

Combine all the dry ingredients, blending them well. Cream eggs and sugar; add molasses/honey.

Add approximately half of the dry ingredients. Mix in half the applesauce, the remaining dry ingredients, and the rest of the applesauce.

Mix well and allow the batter to sit for at least 20 minutes and not longer than 30 minutes.

Preheat the oven to 375 degrees (Fahrenheit). Coat a 12-cup muffin tin and mini loaf pan. Fill the muffin cups to the brim. Place remaining batter in the mini loaf pan. Bake all for 25-30 minutes, testing with a toothpick to ensure they are thoroughly baked in the middle.

Cool on a rack and store in plastic bag or covered container.

Watch for the release of my gluten-free recipe book in late February 2023!

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GLUTEN-FREE RICE/OAT BREAD

Use your mixer to stir up this wet bread dough. You don’t need a dough hook since it’s more like a quick bread batter.

1 cup water

¼ cup sugar

2 teaspoons yeast

2 cups brown rice or white rice flower

½ cup oat flour

3 Tablespoons tapioca flour (starch)

¼ cup potato starch

½ cup dry milk powder

1 ¼ teaspoons xanthan gum

1 teaspoon salt

3 eggs at room temperature

2 Tablespoons butter

Warm the water to a temperature range between 105 and 110 degrees (Fahrenheit). Add the sugar. Verify that temperature is still within the range by using a digital thermometer. If it’s too cold, warm on the stovetop or in the microwave.

Once the water is within this range, add the yeast and mix to activate it. Set aside for three to five minutes.

Measure and blend all the dry ingredients; add the them to your mixer bowl. Add the butter and mix on low for a minute or so. Mix in the eggs one at a time. Slowly add the yeast mixture, beating on low until all the liquid is added. Once all ingredients have been added, beat the dough for three minutes on a high speed. The dough should become smooth.

Coat a 8.5x4.5 inch bread pan; use a spatula to scrape the dough out of your mixer bowl and into the bread pan. Moisten the spatula to flatten the top of the dough and gently press it into the corners of the pan.

Allow the dough to raise for 30-45 minutes. It should be close to the top of your pan. Preheat the oven to 350 degrees (Fahrenheit); bake the loaf for 35-40 minutes. If necessary cover the top with foil to prevent over-browning.

Once it’s baked, remove from the pan and cool on a cooling rack. Once it’s cool, store in a bag or other sealed container. This bread will spoil quickly on your countertop so refrigerate or freeze any that’s left over.

Check back here for updates on the release of my upcoming gluten-free breads and more recipe book in early 2023!

","title":"GLUTEN-FREE RICE/OAT BREAD"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FIMG_5389_1668382051210.jpeg?alt=media&token=7c6ea5d8-4227-4a6b-8e60-7b51dbfe0acf"},"schedule":{"publishDate":"2022-11-13T18:00:00.000Z"},"id":"3A9oehkJOb7vnxawjxZ0H"},{"about":{"content":"

CARAMEL ROLLS

Approximately 24 medium-size rolls

1 cup milk

1/3 cup sugar

4 ½ teaspoons active dry yeast

3 1/3 – 4 cups flour

1/3 cup sugar

1 teaspoon salt

¼ cup butter, softened or chopped

1 egg, at room temperature, lightly beaten

While the yeast is activating, measure and mix the flour, sugar, and salt. Cut the ¼ cup butter into small pieces.

Once the yeast is ready, pour the mixture into the bread machine canister (or mixer bowl). Add the flour mixture and the butter.

While the dough is in the bread machine, prepare the caramel topping and place it in a 9x13 cake pan. There’s no need to coat the pan. The caramel will easily slip out.

Remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!

Caramel topping

1 cup brown sugar, packed

1/3 cup butter

¼ cup corn syrup

Melt the butter; stir in the brown sugar and bring the mixture to a boil. Remove from heat and add the corn syrup, stirring to blend it in. While it’s still hot, pour it into the 9x13-inch pan.

Filling

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

2 Tablespoons softened butter

Using a small bowl, mix all ingredients and set aside.

Want more recipes? Click here to purchase my 100-page \"30 Dakota Prairie Recipes!\"

https://py.pl/1T7vMY

","title":"CARAMEL ROLLS"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FCARAMEL_1_1668462595409.jpeg?alt=media&token=f300857d-0727-4ce6-a518-5cc63ebd521d"},"schedule":{"publishDate":"2022-11-13T18:00:00.000Z"},"id":"tgMKbviBDADIIdM8PPcKY"},{"about":{"content":"

Are you considering making your bread from scratch? I'd love to help you achieve that goal! For the past four years I've learned how to maximize my bread machine capabilities to make beautiful breads like what you see here. It's just a few simple steps and my new book, \"30 Dakota Prairie Breads and the Art and Science Behind Making Them\" will help make nutritious and tasty breads for your family.

Order your copy today!

https://py.pl/1T7vMY

","tags":"Homemade bread\nBake bread\nBread book\n","title":"30 DAKOTA PRAIRIE BREADS and the art and science of making them"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2Fweb_1_1646623486795.jpg?alt=media&token=38fbd0c8-fafa-4e4f-b35f-3e9d167c2dee"},"schedule":{"publishDate":"2022-11-12T18:00:00.000Z"},"id":"4fPi9OBtWL8gvB8aK427w"},{"about":{"content":"

One of the biggest reasons our bread recipes flop is that we don't understand how to support yeast activity. Yeast is a living organism. If it gets too hot, it dies. If it gets too cold, it doesn't perform properly. If it comes into direct contact with salt, it dies. To support yeast activity in your dough, warm your recipe liquid to a range between 105 and 110 degrees (Fahrenheit). Dissolve a sweetener in the liquid- food for your yeast - such as sugar, honey, maple syrup, etc. Check the temperature again. If it's below 105, add a couple tablespoons of very hot water to it. If it's too hot, allow it to cool before adding the yeast. Once your liquid is in the correct temperature range, add the yeast and stir it to dissolve. Allow it to sit for 3 or 4 minutes so it starts to work. This is one step - a very key one - to making your very best bread!

Want more information about baking bread? Click here to purchase \"30 Dakota Prairie Bread Recipes\"

https://py.pl/1T7vMY

","title":"BABY YOUR YEAST!"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FWEB_2_1646624366713.jpg?alt=media&token=561e5aec-8e68-4190-b5dd-9cc2aa74be56"},"schedule":{"publishDate":"2022-11-10T18:00:00.000Z"},"id":"gNfE0d6olkEcOmLJN38c4"},{"about":{"content":"

LORETTA’S GLUTEN-FREE MULTI-GRAIN BREAD

It has taken a while to get this done, but here is the first of my gluten-free bread recipes.

There are four keys to successfully making this bread:

Use a bread machine or mixer to stir up the dough. This ensures that all ingredients are thoroughly mixed – very important for gluten free baked goods.
Warm the recipe liquid to a range between 105 and 110 degrees to support optimum yeast action; use a digital thermometer to verify the temperature.
Thoroughly blend all dry ingredients before adding everything to the bread machine canister/mixer bowl.
Don’t skip the xanthum gum: it works like gluten to hold the bread together.

1 tablespoon active dry yeast

¼ c. honey, maple syrup, or sugar

1 c. water warmed (105-110 degrees)

1 c. organic brown rice flour

1 c. organic amaranth flour

½ c. organic sorghum flour

1/3 c. organic oat flour

1/3 c. organic millet flour

2 ½ teaspoons xanthan gum

1 teaspoon unflavored gelatin/collagen powder

½ teaspoon salt

2 large eggs at room temperature

1 teaspoon apple cider vinegar

3 tablespoons butter

Warm the recipe liquid to the appropriate temperature. Dissolve the sweetener, check the temperature again, add the yeast and stir to dissolve. Set aside for 3 to 5 minutes.

Measure and blend all dry ingredients. Set aside.

If your eggs aren’t at room temperature, place them in a coffee cup and cover with warm water. Let them stand for 3-5 minutes before using them.

Blend the apple cider vinegar with the eggs.

Add the yeast mixture to the bread machine canister/mixer bowl. Add the blended dry ingredients. Add the egg/vinegar, and butter.

After the dough has mixed for 3 to 5 minutes, check to see if you need to add more flour. You may add more of any of these flours and may need to add ½ to ¾ cup additional flour. The dough is somewhat sticky but should pull away from the side of the canister/mixer bowl when adequate flour is used.

Since there is no gluten in these flours, there’s no reason to knead the dough. However, to make sure it’s thoroughly blended, mix for 15 minutes.

Prepare an 8.5x4.5-inch bread pan by coating it well with butter, oil, etc. The bread dough will be quite sticky. Place the dough in the pan and lightly pat down the top to smooth it.

Allow the dough to raise in a warm place for 25 minutes. It should rise slightly over the top of the pan. Before pre-heating your oven to 350 degrees, move the oven grate up one notch to ensure that the top browns nicely.

After 30 minutes, remove from the oven, slide out of the bread pan and allow to cool on a cooling rack.

Watch for the release of my gluten-free recipe book in late February 2023.

","title":"LORETTA'S MULTI-GRAIN GLUTEN FREE BREAD"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FLORETTAS_MULTIGRAIN%20GF_1663350969109.jpeg?alt=media&token=4601f1dd-f02f-47cd-a9dc-28df41a01d51"},"schedule":{"publishDate":"2022-11-10T18:00:00.000Z"},"id":"h0Zkf8IXc7KGsfiLFDyPf"},{"about":{"content":"

If you’re learning how to develop a sourdough starter, it will take 7 days before the starter is ready to use in a bread recipe for the first time. Here’s a summary of the starter process:

Key points:

Use stainless steel, wooden, or silicone mixing spoons.
Always mix ingredients in either a stainless steel or glass/ceramic bowl.
Use standard unbleached flour - it helps keep “feeding” costs low.
When you “feed” your starter, mix the flour and water first, then mix well in your sourdough starter container. Use filtered water or water that has set overnight to diffuse the chlorine because chlorine may interfere with the yeast activity.
Refrigerate the starter removed at each feeding (discard). It can be used right away or within a few days.
Before you use the starter in dough, feed it and allow it to sit at room temperature for 10-12 hours so it’s at peak strength.

Day 1: To begin the starter: Mix 1 cup flour and 1/2 cup water in a stainless steel or glass mixing bowl. Use water that is room temperature or between 60 and 90 degrees. Place the mixture in a clean quart jar, glass container, or sourdough crock. Cover the top of your container with either a paper towel, cheese cloth, or (for jars) a screen that fits inside the jar ring - this allows air exchange. Allow the starter mixture to sit at room temperature for 24 hours before feeding it.

Day 2: You may see bubbles, but if not go ahead and feed the starter. It will begin “working.” To feed: remove 1/2 cup of the starter and add it to a stainless steel or glass mixing bowl. Discard any remaining starter. Add 1 cup flour and 1/2 cup water. Thoroughly combine the flour/water mixture and allow it to sit at room temperature for 24 hours.

Day 3-5: By now (48 hours after first mixing) you should see bubbles starting to form and it should have a fresh, slightly tangy aroma. For the next four days, you will feed the starter two times per day, with 12 hours between feedings. Before removing any of the starter give it a good stir to release any bubbles that have formed. Remove a heaping ½ cup of the starter and place it in a stainless steel or glass mixing bowl. Discard any remaining starter. Add 1/2 cup flour mixed with 1/2 cup water. Allow to sit at room temperature for 12 hours, then repeat the feeding process.

Days 4-5-6 – Repeat the feeding process twice each day. By day 7 the starter should be strong enough to use in a loaf of bread. Signs that it is active enough include: nearly doubling in volume between feedings and slightly foamy at the surface. It should also have a strong, but pleasant acidic aroma.

After day 7, store your starter in the refrigerator with a loose fitting lid or screen. If you’re not using it each week, feed it every 10-14 days by removing ½ cup of the starter and stirring in ½ cup flour mixed with ½ cup water.

","title":"SOURDOUGH STARTER"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2F4E132BCA-18E0-46CC-BBA1-9037B2F0807B_1_105_c_1656096080338.jpeg?alt=media&token=06a536fc-d3c3-4ccb-9803-5e3a2ead6cb7"},"schedule":{"publishDate":"2022-10-20T18:00:00.000Z"},"id":"pXH4D9zgrxggkWBhgNxUE"},{"about":{"content":"

I have never been good at chemistry. However, when it comes to bread baking, I’m great at experimenting and research. You can produce a beautiful loaf of sourdough by either mixing the dough ingredients by hand, with a Danish whisk, or using your bread machine or mixer.

I tried multiple different methods and slightly different ingredients to come up with this latest sourdough bread recipe. It’s so simple it may quickly take the number one spot in your sourdough recipe file.

Just to clarify, I’m not baking sourdough with the idea of creating an artistic loaf. This bakes up in a traditional bread pan (8.5x4.5) and looks like any other loaf of bread. The difference: no commercial yeast, and the fermentation process consumes some of the gluten, so it’s somewhat easier to digest.

The ingredients are the same ones found in my “30 Dakota Prairie Bread Recipes” on page 88. The method is what’s different.

The only tool you may not have on hand for this recipe is a Danish dough whisk. If you need to purchase one, prices range as low as $7.00. I’ve had mine several years and use them for many tasks. I never used one to mix bread dough before, but it worked beautifully. With the Danish whisk, the only mixing I did by hand was a few turns to incorporate the last of the flour. If mixing by hand, the method would be the same. Mix all the ingredients, knead a few minutes, then cover and let it sit overnight.

If you use your mixer or bread machine, here’s the mix/knead cycle:

SIMPLE SOURDOUGH

(one medium loaf)

½ cup sourdough starter (stirred down)

2-4 tablespoons honey

¾ cup milk OR 3 tablespoons milk powder

3-4 cups white flour

1 teaspoon salt

Instructions: Blend the flour and salt. If using milk powder, blend it with the flour, too.

If using milk, warm the milk to room temperature. Sourdough starter isn’t as fussy as commercial yeast, but the warm liquid will help give your dough a good start.

Blend the honey with the starter and milk/water.

Add flour one cup at a time. Continue to add flour slowly so your dough is soft and just a bit sticky when you’re finished. Generally, 3 ¼ cups is adequate.

Method if mixing by hand: once initial mixing is complete, allow the dough to rest five minutes. Then gently knead, pulling the edge of the dough to the middle. Don’t tear the dough as you knead. Allow the dough to rest for another five minutes. Knead again five minutes, then cover and allow to rise overnight or for at least eight hours.

Mixer or bread machine, here’s the mix/knead cycle:

Incorporate the salt into the flour and add all ingredients to the bread machine. Mix/knead for 5 minutes. Rest 10 minutes. Repeat this cycle for a total of three times, then cover and allow the dough to sit at least eight hours. Using your bread machine or mixer, the gluten works really well to achieve a beautiful, high rise. And it tastes great!

When it’s time to put your dough into a bread pan, coat the bread pan with no-stick spray, butter, lard, etc. If your dough sticks to the bowl, carefully slip your hands underneath it and pull it away gently. You don’t want to completely deflate it. Flour or coat your hands with butter, lard, etc. if necessary.

Gently form the dough into an oblong shape. It’s okay if it doesn’t completely fill the pan. As it rises it will. Cover with a light cloth and allow the dough to rise for 2-6 hours (the warmer the environment, the faster it will raise). The longer you allow it to rise, the stronger the sourdough \"tang.\"

Once the dough reaches the top of the pan (you can let it rise higher if you want to), preheat your oven to 350 degrees (Farenheit). Slash the top of the loaf with a knife or lame` - this is optional – and bake for 35 minutes. Immediately remove from the pan and place on a cooling rack.

You'll find more great bread recipes in my latest book: 30 Dakota Prairie Bread Recipes and the Art and Science Behind Making Them. You can order the book by clicking this link! https://py.pl/2gHrQ6S1naW

","title":"SIMPLE SOURDOUGH RECIPE"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FSOURDOUGH%20JUNE%202022_1655924896444.jpeg?alt=media&token=a1204056-d30f-4da2-8f45-576a174ba378"},"schedule":{"publishDate":"2022-10-19T18:00:00.000Z"},"id":"oNa5XddwwPT73UJsgUntn"},{"about":{"content":"

Do you enjoy reminiscing about coffee makers that percolated, the fragrance of sauerkraut fermenting in a crock in the basement, sprinkling clothes before you ironed them, and much more? Then you’ll enjoy the 120-page collection of 1950’s Farm Life recollections in “Feed Sack Dresses and Wild Plum Jam” by Yankton author Marilyn Kratz. Recollection topics include “Laundry Day,” “Grandma’s Summer Kitchen,” and “My First Grownup Christmas Dress.” You’ll find the book at https://www.amazon.com/Feedsack-Dresses-Wild-Plum-Jam/dp/149109107X/ref=sr_1_1?crid=2L0TUO6RGWDBX&keywords=feedsack+dresses+and+wild+plum+jam+kratz&qid=1650250818&sprefix=feedsack+dresses+and+wild+plum+jam+krat%2Caps%2C240&sr=8-1, https://www.barnesandnoble.com/w/feedsack-dresses-and-wild-plum-jam-marilyn-kratz/1118707293?ean=9781491091074, and wherever books are sold.

","title":"FEEDSACK DRESSES AND WILD PLUM JAM"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FFEEDSACK%20COVER_1650649454593.jpg?alt=media&token=10e76dcb-a703-4623-aaf4-5bb357ed171c"},"schedule":{"publishDate":"2022-10-04T18:00:00.000Z"},"id":"v0jUKB4vfPcXho9Tl0TfN"},{"about":{"content":"

Yankton author Marilyn Kratz has many happy memories of growing up in rural South Dakota. In this 130-page collection of writings, “Quilts and Country Gardens, Remembering a Simpler Time,” she shares glimpses of daily life and ordinary events in that simpler era of the 1940s and 1950s. You’ll find the book at https://www.barnesandnoble.com/w/quilts-and-country-gardens-marilyn-kratz/1122544125?ean=9780692469835, https://www.amazon.com/Quilts-Country-Gardens-Remembering-Simpler/dp/0692469834/ref=sr_1_1?crid=2G892M4WANLLC&keywords=Marilyn+kratz+quilts+and+country+gardens&qid=1650251104&sprefix=marilyn+kratz+quilts+and+country+gardens%2Caps%2C136&sr=8-1, and wherever books are sold.

","title":"QUILTS AND COUNTRY GARDENS"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FQUILTS%20COVER_1650998650341.jpg?alt=media&token=897732a1-b62d-48e2-9a05-4382ea0c9a2f"},"schedule":{"publishDate":"2022-10-02T18:00:00.000Z"},"id":"nfRrbFMb2CsouVwCJCMKU"},{"about":{"content":"

The ingredients are the same ones found in my “30 Dakota Prairie Bread Recipes” on page 88. The method is what’s different.

If you use your mixer or bread machine, here’s the mix/knead cycle:

SIMPLE SOURDOUGH

(one medium loaf)

½ cup sourdough starter (stirred down)

2-4 tablespoons honey

¾ cup milk OR 3 tablespoons milk powder

3-4 cups white flour

1 teaspoon salt

Instructions: Blend the flour and salt. If using milk powder, blend it with the flour, too.

If using milk, warm the milk to room temperature. Sourdough starter isn’t as fussy as commercial yeast, but the warm liquid will help give your dough a good start.

Blend the honey with the starter and milk/water.

Add flour one cup at a time. Continue to add flour slowly so your dough is soft and just a bit sticky when you’re finished. Generally, 3 ¼ cups is adequate.

Mixer or bread machine, here’s the mix/knead cycle:

Gently form the dough into an oblong shape. It’s okay if it doesn’t completely fill the pan. As it rises it will. Cover with a light cloth and allow the dough to raise for 2-6 hours (the warmer the environment, the faster it will raise).

You'll find more great bread recipes in my latest book, \"30 Dakota Prairie Bread Recipes and the Art and Science Behind Making Them.\" Click here to purchase the book: https://py.pl/2gHrQ6S1naW

","title":"SIMPLE SOURDOUGH!"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FIMG_4096_1654543748872.jpg?alt=media&token=383f4a99-a6e8-4af7-bc3e-8ccd9a2116f6"},"schedule":{"publishDate":"2022-10-01T18:00:00.000Z"},"id":"6DRDYLXhSPl1KU33Slnug"},{"about":{"content":"

My good friend Kayleen has mastered sourdough techniques so she can share fresh bread with her family. These beautiful loaves are just some of her baking results. If you're considering sourdough but concerned about how to use discard, you'll be happy to know you can use it in nearly any recipe that calls for flour and water. I'll post more details on this in a couple of days! Happy baking!

https://py.pl/1T7vMY

","title":"SOURDOUGH SUCCESS!"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2FResized_20220312_201215_9314_1649453783772.JPEG?alt=media&token=17d9fb92-16ed-4008-8a78-dfb0aba926bf"},"schedule":{"publishDate":"2022-10-01T18:00:00.000Z"},"id":"9N45Y2ZnK3szuJdWQRQ8M"},{"about":{"content":"

What happens when you combine charming, colorful poetry with stunning watercolor illustrations? An appealing and gratifying 60-page reading experience! That’s what Marilyn Kratz, and Beverly Behrens have done to produce “Inspired by a Garden,” a collection of poems that Marilyn has written and paintings that Beverly customized for each poem. Marilyn is a retired elementary teacher who tends her gardens in Yankton, South Dakota. This is her seventh book. Beverly has painted layered watercolors of flowers and scenes from her own surroundings to Monet's garden in Giverny, France. In recent years she has extended her pursuits by studying botanical art, teaching watercolor classes and participating in activities of the Reed-Turner Botanical Artists' Circle, Illinois, and the American Society of Botanical Artists. To order a copy of the book ($12.14), click this link! https://www.amazon.com/-/es/Marilyn-Kratz/dp/1792378424/ref=sr_1_1?

","title":"LOVE POETRY? CHECK THIS OUT!"},"assets":{"coverPhoto":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/user-content%2F-Msavr7-id-7AcpZP12_%2F7401B843-A3FF-4A3A-9707-ABB06C2CCA29_1648855345894.jpeg?alt=media&token=1a7c0307-29aa-4cf9-b40b-ca0ca68b9736"},"schedule":{"publishDate":"2022-04-01T17:00:00.000Z"},"id":"gulp0UgbQh8aonPClA8Hl"}],"social":{"facebook":"https://www.facebook.com/dailyprayerandpraise/","goodreads":"https://www.goodreads.com/author/show/18675769.Loretta_Sorensen","linkedin":"https://www.linkedin.com/in/lorettasorensen/"},"style":{"baseThemeId":"horses-on-the-range:dark","colorThemeId":"underwater-teal:default","wiml":{"themeData":{"components":{"ids":[],"items":{"pages":{"ids":[],"items":{}},"lists":{"ids":[],"items":{}},"rootNodeJson":""}},"meta":{"version":"v1.0.0"},"markup":"","reactComponents":{"ids":[],"items":{"pages":{"ids":[],"items":{}}}}},"siteData":{"components":{"ids":[],"items":{"pages":{"ids":[],"items":{}},"lists":{"ids":[],"items":{}}}}}}},"bookSeries":[],"events":[],"landingPages":[],"slides":[],"slides2":[],"products":[],"navigationGroups":[],"ecommerce":{},"onboard":{},"navigation":{}},"ignoreClientIp":false,"themes":[{"template":"Scrolling Editorial 2","templateKey":"scrolling-editorial-2","themeGroup":"Alice Blue","themeGroupKey":"alice-blue","variant":"dark","themeName":"Alice Blue - Dark","themeId":"alice-blue:dark","genres":["historical","contemporary","nonfiction","romance"],"thumbnail":"https://firebasestorage.googleapis.com/v0/b/wild-ink-pages-prod.appspot.com/o/app-content%2Ftheme-assets%2FThumbnails%2Fminimalisteditthumb.png?alt=media&token=836803ca-14b6-4281-b093-c718c648b0a9","primaryColor":"#AA0573","secondaryColor":"#AA0573","thirdColor":"#023047","fourthColor":"#ffffff","fifthColor":"#AA0573","primaryBodyFontFamily":"Montserrat","primaryHeaderFontFamily":"Oleo Script Swash Caps","secondaryHeaderFontFamily":"El Messiri","thirdHeaderFontFamily":"El Messiri","navigationFontFamily":"","displayTitleSeparator":false,"navBannerBackground":"#083966","layoutBackground":"#FFFEFD","layoutBottomImage":"","homeIcon":"","booksIcon":"","aboutIcon":"","blogIcon":"","eventsIcon":"","contactIcon":"","shortEssaysIcon":"","otherWorkIcon":"","speakingIcon":"","forTeachersIcon":"","schoolVisitsIcon":"","forReadersIcon":"","resourcesIcon":"","freeBonusChapterIcon":"","writingIcon":"","galleryIcon":"","conferenceIcon":"","christmasIcon":"","featuredIcon":"","archiveIcon":"","worksIcon":"","worksInProgressIcon":"","subscribeIcon":"","articlesIcon":"","extras!Icon":"","learnIcon":"","promotedBookImage":"https://www.wildinkmarketing.com/wp-content/uploads/2021/03/Untitled-design-1.jpg","profileImage":"https://www.wildinkmarketing.com/wp-content/uploads/2021/03/Woman-Bookstore-White-Orange-Olive-Floor-scaled-e1615276827719.jpg","aboutContent":"

LOREM IPSUM es sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Volutpat ac tincidunt vitae semper quis lectus. Consequat nisl vel pretium lectus quam id leo in. Et odio pellentesque diam volutpat commodo sed egestas egestas fringilla. Aenean vel elit scelerisque mauris pellentesque pulvinar pellentesque.

At tellus at urna condimentum mattis pellentesque id. Tristique senectus et netus et malesuada fames ac. Viverra ipsum nunc aliquet bibendum enim. Et tortor consequat id porta nibh venenatis cras sed felis. Tortor pretium viverra suspendisse potenti nullam. Sed arcu non odio euismod lacinia at quis.

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For speaking engagements, NAME is exclusively represented by The Literary Agency.\n

To inquire about having NAME speak at your event, please contact NAME, JOB TITLE at The Literary Agency at NAME@email.com.

For film and television rights, NAME is represented by NAME at Agency. Please contact NAME at NAME@email.com.

For literary rights inquiries, please contact NAME of The Agency at NAME@email.com.\n

For all other inquiries, please contact NAME of The Agency at NAME@email.com\">NAME@email.com.

For speaking engagements, NAME is exclusively represented by The Literary Agency.\n

To inquire about having NAME speak at your event, please contact NAME, JOB TITLE at The Literary Agency at NAME@email.com.

For film and television rights, NAME is represented by NAME at Agency. Please contact NAME at NAME@email.com.

For literary rights inquiries, please contact NAME of The Agency at NAME@email.com.\n

For all other inquiries, please contact NAME of The Agency at NAME@email.com\">NAME@email.com.

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