My New Favorite Recipe

Don't need to to say much for this except I wanted to try a different bread recipe and this one stood out. It was simple, with fewer ingredients and I even used all purpose flour instead of bread flour. It turned out beautifully! It was almost like a dessert, it tasted so good. The only issue we have is, once again, with home made bread around, people want to eat it all the time. It was originally something I started to save money and reduce the preservatives in our diet. I'm not sure it hasn't backfired, though, because the store bought bread lasted almost a week per loaf. This bread is lucky to survive the day! Here's the recipe, which I found on All Recipes.com.

Amish White Bread

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

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.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. 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.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Smaller is Better and Channeling Aunt Wanda

In America, the need for everything to be the biggest and best is ridiculously out of control. And I have discovered that, in many cases, bigger is not better. It starts with babies; they are the most beautiful creatures on earth, whether human or animal. And look how little they are! This rule also applies in the kitchen. I realized, really by accident, that little food is not only cuter and more appealing, but it also gives a feeling of contentment not easily found with larger foods.
I'll explain... It started a few years ago when I used to make 'Doggies in Blankets' (we started calling them this when my then three years old thought it sounded funny calling hot dogs piggies). I used to grab a package of eight hot dogs and a can of biscuits and make eight doggies. My three year old daughter and two year old son could demolish three or four of these doggies each, in one sitting. One day, on a whim, I cut each hot dog into three pieces and then then same with the biscuits and made a whopping 24 'Pups in Blankets.' Imagine my shock when my children, after eating only five of these pups (less than two whole hot dogs) were full and happy. Awesome!! So, now I've tried it with  hamburgers and taco pies. Last night I made cheese burgers sliders. I used one pound of hamburger and made the little buns with my white bread recipe (see Recipes). Absolute hit! Plus my whole family of five were full and satisfied on just 12 mini cheese burgers. When I make standard size hamburgers on the grill, my husband alone can eat two or sometimes three whole hamburgers. That meal usually requires two pounds of meat. So not only am I saving money by making everything smaller, but my family does even notice they are eating less.
I'll also share another secret with you. I started putting dinner on salad plates, instead of using the full size dinner plates. Martha Stewart would probably be astounded at this table setting, but my family is fine with it. I have a great aunt that said she used to feed a family of four on one package of hot dogs a week. Aunt Wanda, I don't know how you managed, but I think I'm starting to figure out at least some of your secrets!

Desperate Housewives and the Sliced Bread Affair

  Part of my experiment at home, actually a large part, involves the kitchen. I have been making my own pasta, tortillas and bread in an effort to cut out preservatives and artificial junk at every opportunity. It also saves money. There is something to be said, though, for the ready sliced, sandwich size bread that you can grab at the store.  So, here are some facts, for those of you who like trivia (for the rest of you just hang in for a paragraph because I'm going somewhere with this). While it was in the works by 1928, Wonder Bread first marketed sliced bread nation wide in 1930.[1] This new-found convenience quickly became part of the average household, so when the U.S. government imposed a short ban on selling sliced bread in January of 1943, it left many housewives in a bind. This letter from a very frazzled home maker appeared in The New York Times not quite a week after the ban.
   "I should like to let you know how important sliced bread is to the morale and saneness of a household. My husband and four children are all in a rush during and after breakfast. Without ready-sliced bread I must do the slicing for toast—two pieces for each one—that's ten. For their lunches I must cut by hand at least twenty slices, for two sandwiches apiece. Afterward I make my own toast. Twenty-two slices of bread to be cut in a hurry!"[2]
  I found this hilarious! Don't worry, though, because while the ban was an effort to save on packaging cost during WWII, it lasted for a brief three months. I will tell you that, after making all our bread for awhile now, it does take more time cutting each slice as you need it. A warning, though, to anyone prepared to try this at home... I learned the hard way that home made bread is better stored whole, since it has no preservatives or conditioners and will dry out quickly if sliced. Now, having said that, if you are ready to forge ahead, I will gladly include the first recipe I tried and that we have come to love.
  Yummy White Bread
1/4 C. Milk
1 1/2 Tbsp Sugar
1 Tsp Salt
1 1/2 Tbsp Melted Butter
1 Pkg Rapid Rise Active Yeast
2 1/2 to 3 1/2 C. All Purpose Flour
  Start with a large mixing bowl and yeast. Add enough very warm water, usually 1/2 c. or so, and whisk until well blended. Whisk in salt, sugar, milk and melted butter. Stir in 2 cups of flour to start. Keep working flour in until it get too sticky, then you get your hands dirty. Work the flour in and knead until it starts to feel smooth and no longer sticks to your hands or the bowl. Turn out onto a clean and lightly floured surface and knead for about 10 minutes. For the true amateur (like I was) kneading is like mashing and twisting the dough. Now place it in clean bowl and cover with clean towel. It needs to rise for at least an hour, in a draft free area. Warmer is better. I put mine atop the fridge. After an hour, turn out and literally punch down the dough. This lets the air out and you can now roll it out with a rolling pin. Once you've rolled out any air bubble, you can make a loaf by rolling the dough up (like you would roll up a poster only tighter) and pinching the ends together. Tuck the ends under to make a neat little loaf. Place in a greased loaf pan and let rise for another hour. The dough should be over the top of the pan and ready to bake. Bake at 400 degrees for appx 30 minutes. Since ovens vary, start checking it at 25 minutes. You're looking for a golden top and it should sound hollow if tapped with a wooden spoon. Let cool completely before storing.

Notes:
1.http://www.holsum.com/history.shtml
2.http://select.nytimes.com/gst/abstract.html?res=FA0D15F63D59147B93C4AB178AD85F478485F9