Happy St. Patrick's Day!
I am from New England and also have Irish blood in my veins. My husband is half Irish. Needless to say, we go big on St. Patrick's Day and have a party with my husband's family each year which includes Irish Coffee (the only day of the year that I drink whiskey) and a traditional New England Boiled Dinner and plenty of Irish Soda bread. The boiled dinner recipe goes by a timetable rather than an ingredient list, but I will list the ingredients I'm cooking this year afterward. The soda bread is a recipe I found online and have been using for years. I've received SOOO many compliments on it that I won't use any other recipe ever again.
Traditional New England Boiled Dinner
Noon: Rinse 4lbs corned beef in water and place in the bottom of a large kettle (I use my lobster/canning pot). Cover well with cold water. Add 2 Tbsp. sugar, 1 tsp. pickling spice and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat and simmer covered until tender.
2:30pm: Scrub fresh beets and add to kettle, leaving skin and a good 4 inches of stem on each beet to prevent bleeding...any cuts in the beets will result in bleeding...leave the long root piece on too!
3pm: Add peeled turnips, cut coarsely (I have parsnips instead)
4pm: Add peeled carrots and onions and a medium-large cabbage cut into quarters. Add water as necessary to keep water level up.
4:30pm: Add peeled, cut up potatoes.
5pm: All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with Irish Soda bread & plenty of butter.
Ingredient list for our boiled dinner:
3 bunches of beets (6 large)
1 lb. carrots
4-5 potatoes
4lbs corned beef, flat cut
1 lb. parsnips
med-lg. green cabbage
2-3 yellow onions
Pickling spice
Bay Leaves
Sugar
Irish Soda Bread
1/2 c. sugar
4 c. flour
2 tsp. baking powder
1 tsp. baking soda
3 c. raisins
1 Tbsp. caraway seeds
2 eggs, slightly beaten
1 1/4 c. soured milk (I use lemon juice, not vinegar)
1 c. plain lowfat yogurt
Preheat oven to 350. Grease a 9" round cake pan or cast iron skillet. In a mixing bowl, combine wet ingredients. In another bowl combine all the dry ingredients plus the raisins and caraway seeds. Add the two together until everything is combined. Dough will be VERY sticky & wet. Place dough in the prepared pan and bake for just over an hour or until it is golden brown. Let cool on a wire rack before removing from pan.
**This dough has a habit of weeping over the sides of a shallow cake pan so it is best to use a sheet pan underneath if you are using one. It still will taste fabulous even if it weeps over and then you'll have some to nibble on before dinner!**
Thursday, March 17, 2011
Wednesday, March 16, 2011
A Cheap (and not totally unhealthy) Way to Feed 8
Let's face it, feeding 8 people (sometimes 9 or 10) is not cheap especially when doing it on a daily basis. Here is a meal that is standard in our home. Perhaps not the most dazzling, but it fills the belly and is a winner with everyone here.
Chicken Casserole with Biscuit Topping
Casserole:
4 frozen chicken thighs
1 can cannellini beans, drained & rinsed well
2 c. frozen peas
2 c. frozen corn
2 c. frozen cut green beans
1 1/2 c. frozen broccoli florets
3 Tbsp. butter
3-4 Tbsp. flour
3 1/2 c. liquid (milk and/or chicken broth-stock)
Biscuit Topping:
2 c. flour
3 tsp. baking powder
1 large pinch of salt
1/4 tsp. basil & oregano
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1 c. grated Parmesan
2 Tbsp. olive oil
2 Tbsp. unsalted butter, cut into small squares
3/4 c. milk
Casserole:
Place thighs in a pan and add cold water to cover. Boil until cooked (about 1/2 hour).
Once thighs are cooked, remove from pan to cool. Remove skin and bone. Cut meat into bite sized pieces and place in large bowl with veggies & beans (this is a good way to use leftover veggies if you have them). Drain broth out of pot (either sieve & save it for the casserole sauce or you can toss it...I save it - waste not, want not.).
Heat oven to 450.
In large pot, melt butter over med. high heat. Add in flour and mix into a roux. Add in liquid a little at a time and heat until it is thickened (this will be about the thickness of heavy cream or so...if you want it thicker, add in more flour). Pour over the chicken & veggie mixture and place into a very large greased casserole.
Biscuit topping:
Place flour through Parmesan into bowl and mix well. Add in EVOO and butter and pinch butter into flour (using just your finger tips, pinch each piece of butter with some flour making sure the cut pieces are all "pinched"). Add in milk and work into a dough. Knead for a minute or so and then roll out on lightly floured surface large enough to cover casserole. Cover the casserole loosely making sure the edges of the biscuit dough are tucked inside the pan.
Place casserole in preheated 450 oven and bake for approx. 30 mins. (if your oven runs hot, run it at 400-425...I have a convection oven and I know it cooks differently than standard ovens.) The casserole should be bubbly around the edges and the biscuit topping should be golden brown.
***This casserole fed 10 of us (8 adult servings/2 kid servings) last evening although I did serve some homemade white bread slices on the side. It will easily serve 8 without any extras.***
Chicken Casserole with Biscuit Topping
Casserole:
4 frozen chicken thighs
1 can cannellini beans, drained & rinsed well
2 c. frozen peas
2 c. frozen corn
2 c. frozen cut green beans
1 1/2 c. frozen broccoli florets
3 Tbsp. butter
3-4 Tbsp. flour
3 1/2 c. liquid (milk and/or chicken broth-stock)
Biscuit Topping:
2 c. flour
3 tsp. baking powder
1 large pinch of salt
1/4 tsp. basil & oregano
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1 c. grated Parmesan
2 Tbsp. olive oil
2 Tbsp. unsalted butter, cut into small squares
3/4 c. milk
Casserole:
Place thighs in a pan and add cold water to cover. Boil until cooked (about 1/2 hour).
Once thighs are cooked, remove from pan to cool. Remove skin and bone. Cut meat into bite sized pieces and place in large bowl with veggies & beans (this is a good way to use leftover veggies if you have them). Drain broth out of pot (either sieve & save it for the casserole sauce or you can toss it...I save it - waste not, want not.).
Heat oven to 450.
In large pot, melt butter over med. high heat. Add in flour and mix into a roux. Add in liquid a little at a time and heat until it is thickened (this will be about the thickness of heavy cream or so...if you want it thicker, add in more flour). Pour over the chicken & veggie mixture and place into a very large greased casserole.
Biscuit topping:
Place flour through Parmesan into bowl and mix well. Add in EVOO and butter and pinch butter into flour (using just your finger tips, pinch each piece of butter with some flour making sure the cut pieces are all "pinched"). Add in milk and work into a dough. Knead for a minute or so and then roll out on lightly floured surface large enough to cover casserole. Cover the casserole loosely making sure the edges of the biscuit dough are tucked inside the pan.
Place casserole in preheated 450 oven and bake for approx. 30 mins. (if your oven runs hot, run it at 400-425...I have a convection oven and I know it cooks differently than standard ovens.) The casserole should be bubbly around the edges and the biscuit topping should be golden brown.
***This casserole fed 10 of us (8 adult servings/2 kid servings) last evening although I did serve some homemade white bread slices on the side. It will easily serve 8 without any extras.***
Friday, March 11, 2011
Amazing Fajitas
When I think about Tex-Mex food, I always forget fajitas. It's a darn shame really. What could be better than marinated meats and veggies grilled and served on warm homemade wheat tortillas with sides of cheese, guacamole, plain yogurt, tomatoes, salsa, lettuce...heck - whatever floats your boat.
I took a standard marinade that I found in many places on the web and used it to marinate a couple of smallish London broil steaks. The flavor was absolutely AMAZING. And who doesn't love the sweetness of red & green peppers, onions & mushrooms that have been grilled? My mouth is drooling already.
As a side, I took a fresh pineapple, cored it, sliced it and grilled it along side the meat and veggies. I tried some on my fajita and that was awesome too! Great easy meal that is pretty healthy as well.
All 4 younger kids took seconds or thirds...that, my friends, is a sign of a good meal!
Marinade
1/4 c. EVOO
1/4 c. lime juice (I used lemon because I forgot to get lime juice)
2 Tbsp. tequila
a boatload of minced garlic (maybe 5-6 cloves or more?)
1 1/2 Tbsp. cumin
2 Tbsp. salt
1 Tbsp. black pepper
2 Tbsp. oregano (Mexican preferably)
Couple shakes of some cayenne pepper (of course, add more if you like the heat)
Mix it all together - throw your steaks, chicken, shrimp...whatever...in I will say that shrimp and chicken should probably NOT be left in for a very long time as they will be cooked, but I left our steaks in for about 5 hours with really good results.
As far as the veggies, I just did standard salt, pepper and EVOO although I'm sure you could marinate them if you'd like.
I took a standard marinade that I found in many places on the web and used it to marinate a couple of smallish London broil steaks. The flavor was absolutely AMAZING. And who doesn't love the sweetness of red & green peppers, onions & mushrooms that have been grilled? My mouth is drooling already.
As a side, I took a fresh pineapple, cored it, sliced it and grilled it along side the meat and veggies. I tried some on my fajita and that was awesome too! Great easy meal that is pretty healthy as well.
All 4 younger kids took seconds or thirds...that, my friends, is a sign of a good meal!
Marinade
1/4 c. EVOO
1/4 c. lime juice (I used lemon because I forgot to get lime juice)
2 Tbsp. tequila
a boatload of minced garlic (maybe 5-6 cloves or more?)
1 1/2 Tbsp. cumin
2 Tbsp. salt
1 Tbsp. black pepper
2 Tbsp. oregano (Mexican preferably)
Couple shakes of some cayenne pepper (of course, add more if you like the heat)
Mix it all together - throw your steaks, chicken, shrimp...whatever...in I will say that shrimp and chicken should probably NOT be left in for a very long time as they will be cooked, but I left our steaks in for about 5 hours with really good results.
As far as the veggies, I just did standard salt, pepper and EVOO although I'm sure you could marinate them if you'd like.
Black bean & Corn chowder
This was a huge hit with the kids and so very simple. I served it with some homemade oatmeal bread.
Black Bean & Corn Chowder
2 Tbsp. EVOO
2 Tbsp. unsalted butter
1 1/2 medium onions diced
2-3 cloves garlic, minced
1 large celery stick, diced
1/4 cup turkey bacon, diced finely
3-4 Tbsp. flour
10 c. liquid (I used 4 c. chicken broth and the rest water, but added some chicken base)
2 cans black beans, rinsed
3 c. frozen corn
Salt
Pepper
Cumin
Oregano
Chili powder
Red pepper flakes
Heat the EVOO & butter in a large stock pot. Add in onion, celery & garlic and cook for a few minutes stirring occasionally. Add in turkey and heat thoroughly. Add in flour, mixing well. Once roux is formed add in liquid (stirring well to avoid lumps). Add in beans, corn and spices/herbs to taste. Bring to a boil and then cover and reduce heat to a simmer for at least 20 minutes or so.
Black Bean & Corn Chowder
2 Tbsp. EVOO
2 Tbsp. unsalted butter
1 1/2 medium onions diced
2-3 cloves garlic, minced
1 large celery stick, diced
1/4 cup turkey bacon, diced finely
3-4 Tbsp. flour
10 c. liquid (I used 4 c. chicken broth and the rest water, but added some chicken base)
2 cans black beans, rinsed
3 c. frozen corn
Salt
Pepper
Cumin
Oregano
Chili powder
Red pepper flakes
Heat the EVOO & butter in a large stock pot. Add in onion, celery & garlic and cook for a few minutes stirring occasionally. Add in turkey and heat thoroughly. Add in flour, mixing well. Once roux is formed add in liquid (stirring well to avoid lumps). Add in beans, corn and spices/herbs to taste. Bring to a boil and then cover and reduce heat to a simmer for at least 20 minutes or so.
Thursday, February 3, 2011
Wheat Tortillas
This is a very simple recipe for wheat tortillas.
In the past, I've made it with whole wheat flour and have added in flax & wheat germ. When making it that way, you may want to make enchiladas or something else that is smothered. I love them as quesadillas, but I find whole wheat things to be more flavorful while the rest of the family doesn't share my love or enthusiasm.
Tonight I used some white whole wheat flour to make them and left out the flax and wheat germ (hubby is not a fan of flax when he is out working...hahaha). They were really good and the best part? The kids had no idea.
I have also used standard all purpose flour with very good results. Heck, I say, use whatever you like!!
Wheat Tortillas
2 c. flour
2 Tbsp. EVOO
1 tsp. baking powder
1/2 tsp. salt
1/2 c. warm water
Mix together the dry ingredients and the oil. Add in 1/2 c. warm water. If more water is needed, add it one teaspoon at a time until the dough comes together as a ball. Let rest for 10-15 mins.
Pinch into balls a little bigger than a walnut (this will make an approximately 6-7" circle) and roll out as thin as possible. Cook tortillas in a dry fry pan over med. high heat. It takes just a few seconds on each side to brown lightly. After cooking place them on a plate or platter pressing them down if they develop air bubbles. Use immediately or wrap in foil to keep warm (they will keep for a few hours like that). Place any leftovers into airtight packaging. Makes approx. 10 tortillas.
I'm not sure how long they will keep as I make just enough for our dinner usually.
In the past, I've made it with whole wheat flour and have added in flax & wheat germ. When making it that way, you may want to make enchiladas or something else that is smothered. I love them as quesadillas, but I find whole wheat things to be more flavorful while the rest of the family doesn't share my love or enthusiasm.
Tonight I used some white whole wheat flour to make them and left out the flax and wheat germ (hubby is not a fan of flax when he is out working...hahaha). They were really good and the best part? The kids had no idea.
I have also used standard all purpose flour with very good results. Heck, I say, use whatever you like!!
Wheat Tortillas
2 c. flour
2 Tbsp. EVOO
1 tsp. baking powder
1/2 tsp. salt
1/2 c. warm water
Mix together the dry ingredients and the oil. Add in 1/2 c. warm water. If more water is needed, add it one teaspoon at a time until the dough comes together as a ball. Let rest for 10-15 mins.
Pinch into balls a little bigger than a walnut (this will make an approximately 6-7" circle) and roll out as thin as possible. Cook tortillas in a dry fry pan over med. high heat. It takes just a few seconds on each side to brown lightly. After cooking place them on a plate or platter pressing them down if they develop air bubbles. Use immediately or wrap in foil to keep warm (they will keep for a few hours like that). Place any leftovers into airtight packaging. Makes approx. 10 tortillas.
I'm not sure how long they will keep as I make just enough for our dinner usually.
Tuesday, January 25, 2011
What to do with Chuck Steaks
So some of the cuts of beef I am unfamiliar with - especially the non-tender variety. My total beef buying before buying this beef in bulk consisted of mainly tenderloin or NY Strip/Porterhouse cuts (with the occasional package of stew beef in the winter).
Chuck is basically the term used for the shoulder/arm part of the cow. It is very flavorful meat, but is full of connective tissue which can make it tough and chewy. One of the reasons why I love my 1956 Woman's Home Companion cookbook is because it shows the different cuts of meats and tells you how they are best cooked. Most chuck is best braised. Braising is basically browning the cut of meat on all sides and then cooking it low and slow with a small amount of liquid.
Today I chose to make Swiss Steak with the chuck steaks I pulled from the freezer. First off, I cut out the bones and wrapped them in foil so I could make stock with them later this week.
I then rubbed the meat with seasoned flour. Basically I used approx. 1 c. flour for my two steaks (about 2lbs). I mixed the flour with a homemade seasoned salt and some pepper. I rubbed the flour into both sides of the meat and then I took my mallet and beat the crap out of the beef with the side that has "teeth".
I then took out my cast iron skillet, added EVOO and a pat of unsalted butter, heated the pan until just about smoking and browned all the beef placing it into a large casserole on top of a few carrots & celery stalks cut into chunks. I turned off the burner and de-glazed the pan with a can of diced tomatoes and then added those plus some onion and garlic over the top. At this point, I added about 1/4 c. of POM Wonderful pomegranate juice, covered it with foil and stuck it into a slow oven (300F) for about 3 hours.
Can I just say that this meat pretty much melted in my mouth? It had great flavor and had a nice thin gravy once it was cooked. I served it with creamed spinach & cheese, peas and mashed potatoes. For dessert, I made a Chocolate Pudding cake which came from the King Arthur cookbook that has become my go to book for anything to do with flour(s).
Here are the recipes for both the Swiss Steak & the cake:
2 lbs. beef (chuck, round or rump)
1/3 c. seasoned flour (I used more & you can season it however you'd like)
2 carrots, cut into pieces
1 med. yellow onion, diced
2-3 garlic cloves, minced
1 1/2 c. diced tomatoes, undrained (I used a 14 oz. can of ready prepared, but fresh Romas would work well)
1 large stalk celery, cut into pieces
EVOO/unsalted butter for browning
1/8-1/4 c. Pomegranate juice or red wine
Grease casserole dish and add cut carrots and celery into bottom. Rub beef on all sides with seasoned flour. With mallet, beat beef both sides (it should flatten out some and become less firm). Brown on med. high heat in large skillet with EVOO/butter mixture. Remove to casserole. Pour tomatoes, onions & garlic over the top adding a bit of juice or wine over the meat. Cover with foil and cook at 300 for about 3 hours. (You can also do this on the stove top with a dutch oven - simmering gently for about 2 hours. Just add in the veggies, etc. after browning the meat.)
__________________________________________________________________________
1 c. flour
2 tsp. baking powder
6-8 Tbsp. cocoa
1/2 tsp. salt
1 1/3 c. sugar (I used half brown/half white)
1 tsp. vanilla
1/4 c. vegetable oil or unsalted butter, softened
2 c. water
1 c. total, choc. chips and/or coconut, pecans, walnuts....or none of these things
Preheat oven to 350F. Grease 8" square cake pan. Mix together all dry ingredients. Pour oil and vanilla into dry ingredients. Pour water over all and mix well. Fold in chips/nuts. Pour batter into well greased pan and cook for 45 minutes. (The center will not be totally set when cake comes out.) Served warm, this cake will be like a molten cake. Served cooled, it will seem like there is pudding mixed in with the cake.
It is a very RICH cake. I added some milk into mine, but it would be great served with some vanilla ice cream or some freshly whipped cream.
Chuck is basically the term used for the shoulder/arm part of the cow. It is very flavorful meat, but is full of connective tissue which can make it tough and chewy. One of the reasons why I love my 1956 Woman's Home Companion cookbook is because it shows the different cuts of meats and tells you how they are best cooked. Most chuck is best braised. Braising is basically browning the cut of meat on all sides and then cooking it low and slow with a small amount of liquid.
Today I chose to make Swiss Steak with the chuck steaks I pulled from the freezer. First off, I cut out the bones and wrapped them in foil so I could make stock with them later this week.
I then rubbed the meat with seasoned flour. Basically I used approx. 1 c. flour for my two steaks (about 2lbs). I mixed the flour with a homemade seasoned salt and some pepper. I rubbed the flour into both sides of the meat and then I took my mallet and beat the crap out of the beef with the side that has "teeth".
I then took out my cast iron skillet, added EVOO and a pat of unsalted butter, heated the pan until just about smoking and browned all the beef placing it into a large casserole on top of a few carrots & celery stalks cut into chunks. I turned off the burner and de-glazed the pan with a can of diced tomatoes and then added those plus some onion and garlic over the top. At this point, I added about 1/4 c. of POM Wonderful pomegranate juice, covered it with foil and stuck it into a slow oven (300F) for about 3 hours.
Can I just say that this meat pretty much melted in my mouth? It had great flavor and had a nice thin gravy once it was cooked. I served it with creamed spinach & cheese, peas and mashed potatoes. For dessert, I made a Chocolate Pudding cake which came from the King Arthur cookbook that has become my go to book for anything to do with flour(s).
Here are the recipes for both the Swiss Steak & the cake:
2 lbs. beef (chuck, round or rump)
1/3 c. seasoned flour (I used more & you can season it however you'd like)
2 carrots, cut into pieces
1 med. yellow onion, diced
2-3 garlic cloves, minced
1 1/2 c. diced tomatoes, undrained (I used a 14 oz. can of ready prepared, but fresh Romas would work well)
1 large stalk celery, cut into pieces
EVOO/unsalted butter for browning
1/8-1/4 c. Pomegranate juice or red wine
Grease casserole dish and add cut carrots and celery into bottom. Rub beef on all sides with seasoned flour. With mallet, beat beef both sides (it should flatten out some and become less firm). Brown on med. high heat in large skillet with EVOO/butter mixture. Remove to casserole. Pour tomatoes, onions & garlic over the top adding a bit of juice or wine over the meat. Cover with foil and cook at 300 for about 3 hours. (You can also do this on the stove top with a dutch oven - simmering gently for about 2 hours. Just add in the veggies, etc. after browning the meat.)
__________________________________________________________________________
1 c. flour
2 tsp. baking powder
6-8 Tbsp. cocoa
1/2 tsp. salt
1 1/3 c. sugar (I used half brown/half white)
1 tsp. vanilla
1/4 c. vegetable oil or unsalted butter, softened
2 c. water
1 c. total, choc. chips and/or coconut, pecans, walnuts....or none of these things
Preheat oven to 350F. Grease 8" square cake pan. Mix together all dry ingredients. Pour oil and vanilla into dry ingredients. Pour water over all and mix well. Fold in chips/nuts. Pour batter into well greased pan and cook for 45 minutes. (The center will not be totally set when cake comes out.) Served warm, this cake will be like a molten cake. Served cooled, it will seem like there is pudding mixed in with the cake.
It is a very RICH cake. I added some milk into mine, but it would be great served with some vanilla ice cream or some freshly whipped cream.
Thursday, January 20, 2011
Dear Mr. Sands, YOU ROCK!
I am in love with your basic white bread.
My children are in love with your basic white bread.
My husband is in love with your basic white bread (and told me this evening that if I said I would be baking this bread and not ever buying store bread again, he'd be ok with that).
For anyone who is reading this, TRY THIS BREAD! Even if you haven't made bread before, this bread is worth it.
It is my new favorite "sandwich" loaf. AND I didn't make any changes. NONE. (Ok, well, just a minor one.)
Walter Sands'* Basic White Bread
(copied from the King Arthur Flour 200th Anniversary Cookbook)
1 c. milk plus 1 c. hot water (should equal 2 c. warm milky water)
2 Tbsp. sugar or honey
1 Tbsp. active dry yeast (1 envelope)
2 Tbsp. softened butter or oil (I've used both butter & EVOO with good results)
5-6 cups white flour (Of course, this is where I tell you to use King Arthur Flour...hahaha)
1 Tbsp. salt
Mix all the ingredients together in a large Kitchen Aid mixer bowl adding just enough flour so it pulls away cleanly from the sides of the bowl - usually around 5 1/2 c. (If you don't have a stand mixer, don't fret. Mix everything in a large mixing bowl with a spoon. You will likely want to use your hands when the spoon mixing becomes uncomfortable. The stand mixer just makes things easier!) Turn dough out onto floured surface and knead until smooth & pliable (this dough should feel silky smooth...it really is a joy to knead!)
Grease a bowl (or your mixing bowl), place dough in and coat with oil. Allow to rise covered in a warm, draft free place until double in size (about an hour). A finger poked into the dough should leave an impression and not fill in. Knead dough again removing as many air bubbles as possible. Cut dough into halves and shape into a loaf. Place each half into a well greased loaf pan. Allow to rise again covered for about an hour. 15 mins. before you are ready to bake the bread, preheat oven to 350. Bake for about 40 mins or until tops are golden brown. Cool completely on wire rack.
*This is the bread that Frank Sands' father, Walter, President of Sands, Taylor & Wood Co., from 1941 to 1968, made faithfully once a week for years. Because of his arthritic hands, he used a bread bucket with a crank which kneaded hundreds of loaves of this fragrant bread with all its happy associations.*
Cooks Notes:
My in laws have a bread bucket and my father in law used to use it all the time to make bread. A good replacement for a Kitchen Aid stand mixer. Also - Sands, Taylor & Wood Co. is the company that distributes King Arthur Flour and they are located in Norwich, VT.
For those that want to know, the only minor change I made was to add a full cup of milk. The original recipe called for 2 c. warm water and 1/2 c. of dry milk powder with all other ingredients & measurements the same.
My children are in love with your basic white bread.
My husband is in love with your basic white bread (and told me this evening that if I said I would be baking this bread and not ever buying store bread again, he'd be ok with that).
For anyone who is reading this, TRY THIS BREAD! Even if you haven't made bread before, this bread is worth it.
It is my new favorite "sandwich" loaf. AND I didn't make any changes. NONE. (Ok, well, just a minor one.)
Walter Sands'* Basic White Bread
(copied from the King Arthur Flour 200th Anniversary Cookbook)
1 c. milk plus 1 c. hot water (should equal 2 c. warm milky water)
2 Tbsp. sugar or honey
1 Tbsp. active dry yeast (1 envelope)
2 Tbsp. softened butter or oil (I've used both butter & EVOO with good results)
5-6 cups white flour (Of course, this is where I tell you to use King Arthur Flour...hahaha)
1 Tbsp. salt
Mix all the ingredients together in a large Kitchen Aid mixer bowl adding just enough flour so it pulls away cleanly from the sides of the bowl - usually around 5 1/2 c. (If you don't have a stand mixer, don't fret. Mix everything in a large mixing bowl with a spoon. You will likely want to use your hands when the spoon mixing becomes uncomfortable. The stand mixer just makes things easier!) Turn dough out onto floured surface and knead until smooth & pliable (this dough should feel silky smooth...it really is a joy to knead!)
Grease a bowl (or your mixing bowl), place dough in and coat with oil. Allow to rise covered in a warm, draft free place until double in size (about an hour). A finger poked into the dough should leave an impression and not fill in. Knead dough again removing as many air bubbles as possible. Cut dough into halves and shape into a loaf. Place each half into a well greased loaf pan. Allow to rise again covered for about an hour. 15 mins. before you are ready to bake the bread, preheat oven to 350. Bake for about 40 mins or until tops are golden brown. Cool completely on wire rack.
*This is the bread that Frank Sands' father, Walter, President of Sands, Taylor & Wood Co., from 1941 to 1968, made faithfully once a week for years. Because of his arthritic hands, he used a bread bucket with a crank which kneaded hundreds of loaves of this fragrant bread with all its happy associations.*
Cooks Notes:
My in laws have a bread bucket and my father in law used to use it all the time to make bread. A good replacement for a Kitchen Aid stand mixer. Also - Sands, Taylor & Wood Co. is the company that distributes King Arthur Flour and they are located in Norwich, VT.
For those that want to know, the only minor change I made was to add a full cup of milk. The original recipe called for 2 c. warm water and 1/2 c. of dry milk powder with all other ingredients & measurements the same.
Subscribe to:
Posts (Atom)
