Friday, May 11, 2012

I'm Back!

OK-It's been a crazy couple of months.  Hubby's contract was not renewed, so we need to batten down the hatches and get our food spending under control.

Here's the plan: 

  • Find out what we ACTUALLY spend on food in a month.  My guess is it's gonna be scary.
  • More meals at home- we've gotten lax about this.
  • Bake more- bake our bread, and most sweets at home.
  • Make our own frozen treats.  Involves buying pop molds, but we have an Ice Cream Maker that I have never yet used.
  • Make better use of the Sam's membership-And keep an eye on special at our local market.
  • Use the crock pot and rice cooker more- and find out about using it for more than just rice.
  • Pare down the kitchen.  there is WAY too much in the way of uni-tasking utensils that I never use, and space is at a premium.
  • Spend more time on the house, and spend less time on the computer.  sorry guys- If I am going to make this work,  It involves getting up and moving, not sitting here chatting.
  • ORGANIZE my time better, and get back to my FlyLady routines.  and Try to get the guys on board.
OK- here we go!

  • TODAY- Friday- Bake day, from now on.  Today I want fresh bread for the week, and some sort of cookies. Pasta or Fish for supper.
  • Weekend- extra out of the usual chores, or a trip to the cabin. Finish table cloth!
  • Monday- Clear Counters & sink.  Find homes for stuff.  Crock pot dinner as I teach in the evening.
  • Tuesday one cupboard re-organized cleaned purged. Clear kitchen table.  Dinner at Anime.
  • Wednesday-one cupboard re-organized cleaned purged. mid week bread bake. quick bread. meat meal with leftovers for sandwiches. (roast , ham or Poultry)
  • Thursday- Sewing day- salad, soup and sandwiches or Pizza for supper.
Today's recipe: From Breadworld by Fleischmann's Yeast

I'm making my own variation substituting 1 cup old fashioned oatmeal, 1/2 cup whole wheat, and 1/2 cup each rye and barley flour for half of the white flour.  I also throw in 2 Lg. Eggs  (Room Temp!) when I add the wet ingredients.   I use  RapidRise yeast, and the Rapid rise method.  Start with 1 cup white and all the variety flours, and use white on the board to knead.




Notes:
2.25 tsp =1 envelope of yeast

Master bread dough



Description

This basic recipe can take on a life of its own. Many bread variations are possible from these easy first steps. Directions for using either Active Dry OR RapidRise Yeast are included.
Contributed by
Ingredients
5-1/2 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann's® RapidRise Yeast OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine

Directions


If using RapidRise Yeast:


Combine 2-1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Cover and let dough rest 10 minutes. Divide dough in half.

Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, side down in greased 8-1/2 x 4-1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400°F for 30 minutes or until thermometer registers 190°F to 200°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip. Remove from pans to cool.

Makes 2 loaves.

If using Active Dry Yeast:


Combine water, milk and butter; heat until warm (100° to 110°F). Place in large mixer bowl. Add sugar and yeast; let stand 5 minutes. Add 2-1/2 cups flour and salt; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place dough in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.

Punch dough down. Transfer dough to a lightly floured surface. Divide dough in half.

Roll each half into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 8-1/2 x 4-1/2 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400°F for 30 minutes or until thermometer registers 190°F to 200°F in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of loaf is tapped lightly with finger tip. Remove from pans to cool.

Makes 2 loaves.


VARIATIONS:


WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheat flour.

SOFT HERB BREADSTICKS (use 1/2 of dough): Divide dough into 12 equal pieces; roll each to 15-inch rope. Twist each rope several times, if desired. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10 to 20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed, Italian herb seasoning, or fines herbs. Bake at 400°F for 15 minutes or until done. Remove from sheets; let cool on wire racks. Makes 1 dozen breadsticks.

FOCACCIA (use 1/2 of dough): Grease 15- x 10-inch pan. Roll dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1-1/2-inch intervals. Brush dough with 1-1/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons SPICE ISLANDS Rosemary and 2 tablespoons shredded Parmesan cheese. Bake at 400°F for 15 minutes or until done. Let cool on wire rack. Cut into squares. Makes 1 focaccia.

DINNER ROLLS (use 1/2 of dough): Divide dough into 12 equal pieces; shape dough into smooth balls. Place balls, about 2 inches apart, on large greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. If desired, sprinkle with SPICE ISLANDS® Sesame Seed or Poppy Seed. Bake at 375°F for 20 minutes or until done. Remove from sheet; let cool on wire rack. Makes 1 dozen rolls.

HEARTH BRAID (use 1/2 of dough): Divide dough into 3 equal pieces. Roll each piece to 16-inch rope. On greased baking sheet, braid 3 ropes together; pinch ends to seal.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 90 minutes. Beat 1 egg with 1 tablespoon water; brush over braid. Sprinkle with SPICE ISLANDS® Sesame Seed or Poppy Seed. Bake at 400oF for 25 minutes or until done. Remove from pan; let cool on wire rack. Makes 1 braid.

OVAL LOAF (use 1/2 of dough): Form dough into an 8 x 4-inch oval loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. If desired, slash top of bread with sharp knife before baking. Bake at 400oF for 30 minutes or until thermometer registers 190oF to 200oF in center of bread. If a thermometer is not available, bread is done when well browned and sounds hollow when top of bread is tapped lightly with finger tip. Cool on wire rack. Makes 1 loaf.

FREEZING TIPS:
To Freeze:
After kneading, divide dough in half. Flatten each to a 6-inch disc; wrap airtight in 1-gallon plastic freezer bags. Freeze for up to one month.

To Defrost:
Keep dough sealed in plastic bag. Defrost and allow dough to rise slightly before shaping. Defrosting times will vary; use times below as guidelines only.

REFRIGERATOR: 8 to 16 hours or overnight
ROOM TEMPERATURE: 1 to 9 hours
MICROWAVE OVEN: Microwave on LOW (10%) for 10 minutes. Turn over; rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times or until dough is defrosted.

To Use:
Shape dough; let rise and bake as directed. Rising time may need to be extended.



Nutritional Information:
Per serving for LOAF, using all-purpose flour (1/12 of loaf):
calories 139; total fat 1g; saturated fat 1g;
cholesterol 3mg; sodium 209mg;
total carbohydrate 27g; dietary fiber 1g; protein 4g.

Per serving for LOAF, using 1-1/2 cups whole wheat flour (1/12 of loaf):
calories 136; total fat 2g; saturated fat 1g;
cholesterol 3mg; sodium 209mg;
total carbohydrate 26g; dietary fiber 2g; protein 4g.
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Photos to follow!

1 comment:

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