The kitchen really is not my favorite place to be. I'd love if I loved to cook, but I just can't get into it for some reason. One of the reasons God brought Jason and I together is so that I didn't starve. BUT, I do enjoy baking from time to time. The preciseness of the ingredients is perfect for me. No room for error.
Okay, okay, stop rambling I know. I don't know why I do that.
Here is a delicious bread recipe I made with the kiddos yesterday. It came straight off the King Arthur Flour from BJs. I don't remember the cost of the flour, but the sack is the size of a large infant, so it would make many a nice Christmas gift. This bread is SO yummy. It's moist and dense and perfect for dipping, sandwiches or slathered with butter. I think it would make an awesome homemade gift paired with TCC's dipping oil. You can get those oil dispenser thingys (I'm sure they have a name) at the dollar store or Big Lots and tie a ribbon and cute label around the neck.
CLASSIC SANDWICH BREAD
3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk (skim, 1%, 2% or whole, your choice)
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast
For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe
Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.
Now, bag your South Beach Diet and eat up!!!
Wednesday, December 17, 2008
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