Posts Tagged baking

Do It Yourself – “Farmhouse White Sandwich Bread”

DISCLOSURE: Home made breads are not your run-of-the-mill normal grocery store bread. It is heartier, dense, flavorful, stick to your ribs. It preserves differently as well.

After making Artisan Bread several times I felt I was adapted well enough to graduate to another standard. So I hit the google machine and type in homemade white sandwich bread and I hit the JACKPOT!!! On the first page I checked out Farm Girl Fare‘s blog site, and I fell in love with it.

I read her article on the perfect loaf of bread for beginning bakers and I was confident I could do this! The article is wordy, but it encompass information that is important to bread making. Things you need to know and also book recommendations and extra things you can do with the basic recipe to change things. In the latter part of the post is your baking directions and I suggest you read it in it’s entirety before you begin the process.

Honestly there is a lot more reading and waiting than actually doing work.

What do you need?
-4 cups all-purpose flour
-1½ Tablespoons Instant Yeast
-2 Tablespoons granulated or brown sugar
-2 Tablespoons your favorite neutral oil, or melted butter (neutral flavored oils being Canola, Safflower, Vegetable, etc)
-4 cups warm milk or water, about 85° F (Milk is the best imo)
-About 6 cups bread flour or all-purpose flour
-1½ Tablespoons salt (VERY IMPORTANT)
Tips:

 
1. Read her blog post entirely.
2. I like using 1 TB of instant yeast. I just let it sit and meld longer.
3. Don’t leave out the salt. I forgot it once and the whole batch taste like cardboard.
4. Honey is a nice addition to the bread.
5. It really is true that the longer the bread sits and goes through its process the better it tastes. 
6. Once you do this a couple of times you’ll become pro. It really is not as hard as it originally looks like. 
7. If your bread dries out, using a damp non-terry cloth type towel to wrap the loaf of bread, turn the oven to about 200 and give it about 8-10 minutes. It brings back in the moisture. 
8. When you store your bread, it’s good to wrap it in surran wrap and then put it into a zip lock baggy. 
9. If your bread becomes hard and stale don’t throw it away! There are 100 things you can do with that stale bread like making croutons or stuffing! 

This has been my go to recipe, and I LOVE IT. 

Give bread making a shot! Skip out on the preservatives, have a heartier lunch sandwich, and it cost less in the long run.

 

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Do It Yourself – Artisan Bread

As I had mentioned before I began this journey by the undoubtable need to save money and become more frugal. So here we are with bread! Lots of people will rave on that there is nothing like a loaf of freshly baked bread, and they are not wrong!

Bread making can be VERY intimidating so I knew I need to start simple and I have found it! Artisan bread is easy peasy! I found this GREAT recipe from The Italian Dish Blog. (Which BTW is my FAVORITE Italian Recipe Got To Place.)

I’m not going to post the entire instructions here so I recommend you visiting the page directly. She has it very clean cut, nicely place pictures, and a video showing you how to fold the bread. I can’t make it any more simple than what she has already. 

Artisan Bread / Peasant Bread / Italian Bread… etc etc etc. 

What do you need?
  • 3 cups lukewarm water
  • 1-1/2 tablespoons granulated fast acting (instant) yeast (2 packets)
  • 1-1/2 tablespoons kosher or other coarse salt
  • 6-1/2 cups unsifted, unbleached all purpose white flour

THAT IS IT! That’s all you need. (See posted link above for directions)

You get a nice crispy outside and warm moisture inside.

If you have NEVER baked a loaf of bread a day in your life, this is where I suggest you start! Make a big pot of spaghetti, salad, and some artisan bread and your family will be begging you for more!

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Homemade – Jeanette Lemon Italian Cookies

One of the best things about where I work is the amount of cooking that goes on around here. Most specifically, baking! Someone is always having a birthday, baby, married, holiday….. something is going on and food is about. It can be a very dangerous place if you’re not careful. Haha!

On of these food perks is being able to grab recipe’s from my co-workers. One of the ladies in my department made these sinfully delicious lemon based cookies and I knew I just -had- to have the recipe.

Most commonly know as Jeanettes; they are a lemon zippy soft cookie that are very simple to make.

What you need:

 -2 cups unbleached white flour
-1/3 cup canola oil (or other flavorless oil)
-1/2 cup sugar
-2 eggs
-2 tablespoons of milk
-2 tablespoons of baking powder
-2 tablespoons of lemon extract (or other extract. I used lemon rind of the same amount)
 
Icing
 -1 & 1/2 cup of confections sugar
-Desired amount of milk for desired icing thickness

What to do: This makes roughly 2 dozen cookies; Oven should be pre-heated to 350 degrees. Mix all ingredients together well blended. The dough should be pretty sticky so a little flour on the hands doesn’t hurt. Scoop up some batter and roll it into about an 1 inch ball and place ball onto a parchment lined cookie sheet. Cook for roughly ten minutes.

Mix confectioners’ sugar and milk. I preferred mine to be a very thin icing.

Once you Jeanette’s are done let them cool for a couple of minutes until they are bearable to touch. While still nice and warm lightly dip the top of each cookie into the icing. I then added a nice extra touch of Raspberry coarse sugar to the tops.

These are light, fluffy, lemony, and not too sweet. They vanished quickly in my house! My boys give me two thumbs up on this treat.

 

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