How to make homemade bread without the hassle

Just thinking about warm, homemade bread is enough to make your mouth water, right? But who really wants to go through the hassle of making a loaf from scratch? Well, it might not be as difficult as you think, and it's well worth the trouble! Here are a few simple steps for making hassle-free homemade bread.

Hair Removal tips for Girls

Beauty Tips in Urdu

Top Ten Cars

Thanks To : kitchenaid 10 piece cookware set

Homemade Christmas Gifts From the Kitchen - Make your Own Holiday Gift Baskets

Many of us would love to give hand made holiday gift baskets. Christmas gifts from the kitchen are always welcome and Christmas gift baskets, especially home made food gift baskets, are a real treat.





It's easy to become overwhelmed by the thought of making your own holiday gift baskets but with a few easy recipe ideas it is easy to create a personalized and thoughtful hand made Christmas food gift basket.





Any of these recipes make a wonderful gift packaged in a plastic or cellophane bag with a colorful bow or in a pretty jelly jar with a fabric covered lid. Add a hand made card with the recipe attached to it and your gift is complete.








Herbed Beer Batter Bread Mix





To make the mix you will need:


2 3/4 cups all purpose flour


2 tablespoons sugar


2 tablespoons baking powder


1 teaspoon salt


1/4 teaspoon each of dried thyme and oregano


Dash of dried dill





In a large bowl, stir together flour, sugar, baking powder, salt oregano, thyme and dill. Pack this mixture into an airtight container or bag. The mix can be stored at room temperature for up to 1 month. It will make 1 loaf of bread.





Recipe to print on attached card:


For Herbed Beer Bread





Herbed Beer Bread Mix


1 can of beer at room temperature


1 teaspoon butter, melted





Place the Beer Bread Mix in a large bowl. With a wooden spoon, stir in beer just until incorporated. Scrape into greased 8"x4" loaf pan.





Bake in 375ºF oven for 45 to 50 minutes or until crusty and golden brown. Let stand in the pan for 5 minutes then remove to rack and brush with melted butter. Makes 1 loaf.





Old Fashioned Oatmeal Cookie Mix





To make the mix you will need:


6 cups rolled oats


4 cups all-purpose flour


3 cups packed brown sugar


2 teaspoons cinnamon


2 teaspoons baking powder


1 1/2 teaspoons salt


1 teaspoon baking soda


1 pound shortening


2 cups raisins


1 1/2 cups shredded coconut


1 cup chocolate chips


1 cup chopped pecans





In a large bowl, stir together oats, flour, sugar, cinnamon, baking powder, salt and baking soda. With a pastry blender, cut in shortening until crumbly.





Stir in raisins, coconut, chocolate and pecans. This mix can be refrigerated in an airtight container for up to 10 weeks. Makes about 5 batches of cookies.





Recipe to print on attached card:


Old Fashioned Oatmeal Cookies





4 cups Oatmeal Cookie Mix


1 egg, lightly beaten


2 tablespoons milk


2 teaspoons vanilla





In a bowl, combine the Oatmeal Cookie Mix with egg, milk and vanilla until dough forms. Shape into 1 1/2" balls and place on greased baking sheets. Flatten balls with a fork.





Bake in 375ºF oven for 15 to 18 minutes or until golden. Remove to racks and let cool. Makes 24 cookies.








Spicy Mulled Cider Mix





To make the mix you will need:


3/4 cup crushed cinnamon sticks


3/4 cup chopped dried orange rind


1/3 cup whole allspice


1/4 cup whole cloves





Combine all ingredients in a jar. Makes about 2 cups.





Recipe to print on attached card:


Spicy Mulled Cider





4 cups apple juice, apple cider, or half apple juice and half cranberry juice


2 tablespoons Spicy Mulled Cider Mix





In saucepan, combine juice and cider mix. Cover and bring to a simmer. Gently simmer for 20 minutes. Strain into mugs. Makes 4 servings.








Place a few of these gems in a wicker basket, Christmas tin or other fun and seasonal container. Fill in the spaces with wrapped chocolates, holiday napkins or a bottle of wine and you have beautiful and sure to be appreciated holiday gift baskets with that extra personal touch.

Karen Ciancio is a fan of all things cooking related. Her website Cookingnook.com contains recipes, cooking tips, diet and nutrition information. Visit the site for a free copy of our Holiday Gift Guide, with great ideas for everyone on your list.

Visit : cuisinart chef's classic stainless steel 10 piece presto 8 quart pressure cooker kitchenaid gourmet distinctions 10 piece set

Traditional Homemade Sicilian Sausage

Throughout the busy years I’ve tried a variety of store bought Italian sausages that are okay but never match the quality of Italian sausage my Grandfather made when I was a child.  I’ve always had the recipe for this great tasting sausage but never had the time to make it.
Yes, making your own sausage takes plenty of time and you need plenty of help in the kitchen to prepare such a family recipe.  Anyone who has ever made Italian sausage before knows that you start out as the sausage holder not the mixer.  The mixer is the person who mixes all the ingredients for the stuffer to make the sausage with.  
If you are not experienced with grinding, mixing or stuffing then you get to hold the sausage in the front so the casing doesn’t break and to make sure all the air bubbles are out.  Not until you master this technique can you work your way up through the ranks of grinder, mixer and stuffer.
For generations Sicilians have been making sausages in there own special way.  Each town or each home would produce a different type of family sausage.  The type of meat varied as well as the spice mixture that was used.  Each home would at least have one thing in common and that would be the sausage grinder and stuffing machine.
So you can imagine how happy I was when my Aunt asked if I wanted my Grandfather’s sausage making equipment.  Yes I know I can buy attachments for my Kitchen Aid or food processor to do the job but we all know it won’t taste the same as putting the meat through fifty pounds of cold steel attached to side of your kitchen table.  There’s something about spending hours grinding, mixing and stuffing by hand that gives the sausage that extra love that’s needed to create perfection.
Now let me remind you that half way through this process you will definitely start to miss all of your modern day utensils.  That is why you use more people in the kitchen to pick up the slack when your arms get tired from cranking out the meat.
So if I have not scared you away just yet, lets continue on the  equipment you will need to create this miracle.  I’ll first give you the old equipment version and then the modern equipment version just in case you decide to take the easy way out.  
The version my Aunt gave me was the old heavy hand crank version with a grinder and sausage making attachments.  There was also a grating attachment which I remember my Grandmother using to grate cheese and to turn stale bread into breadcrumbs.

Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.

See Also : calphalon unison nonstick 10 piece cookware set cuisinart multiclad unlimited 12 piece cookware stansport cast iron 6 piece cookware set

How to Make a Homemade Pizza From Scratch

When it comes to manufacture a homemade pizza from scratch, it is pretty easy...just a minute time consuming. However, manufacture one from scratch ensures you are controlling the ingredients and they just taste better.

This is the formula that I like to use when I make homemade pizzas for my family. I don't use a round baking sheet, I make oblong shaped ones on my cookie sheet. This formula will feed 6-10 people.

Bread Pan

Pizza Dough Ingredients:

1 box dry yeast

1 cup water

2 teaspoons granulated sugar

3 1/2 cups all-purpose flour

1 tablespoon melted shortening

1 1/2 teaspoons salt

vegetable oil

Mix the dry yeast in 1 cup of warm (not hot) water in a large bowl. After 1 full minute, stir in the sugar and 1 1/2 cups of flour. Mix in the melted shortening and salt. Stir in the remaining flour. Knead the dough until flat and elastic (about 10 minutes). This dough will be very firm. Place in a lightly greased mixing bowl, cover and let rise in a warm place until it has doubled in size (about 45 minutes). Take off cover and punch dough down. Cover again and place into the refrigerate until cold.

Grease an oblong baking sheet lightly with vegetable oil. Roll out the dough onto the sheet.

Topping Ingredients:

1 (6 ounce) can tomato paste

1/2 teaspoon basil flakes

1/2 teaspoon ground oregano

1/4 teaspoon salt

dash of black pepper

1/2 cup fresh sliced mushrooms (if desired)

1/4 cup finely chopped onions

2/3 cup grated Parmesan cheese

1/2 cup of your popular cheese (we use Mozzarella)

1/4 lb. Italian sausage, chopped

10 slices of Pepperoni

Brown the sausage in a frying pan and set aside. In a medium-sized bowl, incorporate the tomato paste, basil, oregano, salt and pepper. Spread the sauce over the top of your dough crust. Sprinkle the grated and shredded cheeses on top of the sauce combination and then place meat and vegetables on top of cheeses.

Bake in a preheated 400 degree oven for 15-20 minutes or until done.

How to Make a Homemade Pizza From Scratch

calphalon unison nonstick 10 piece cookware set anolon advanced 12 piece cookware set all clad copper core 3 quart saute with lid

How to Make Homemade Bread With a Bread machine

So one of your friends has decided to pass their bread machine on to you but you do not have the by hand on how to use it? There are many separate brands, types and steps on operating bread makers. No matter what model your machine is, these straightforward steps will point you in the right direction to get started manufacture bread quick and easy. First things first, check all the machine parts to ensure that there is nothing broken. Does it have the baking pan, the kneading blade or paddle, the dough pin (if it is a pin type machine) and the rubber gasket? Well if all is okay then let begin with the bread manufacture process.

The second step is to decide if your machine has a sealed or an unsealed pan before you begin putting ingredients into it. However, almost all the modern machines have sealed pans. The sealed pan uses a rubber type of gasket so that when you insert the pan, the pan is sealed to prevent any leaks into the machine. If the bread machine seems old, be aware that it may have a worn out rubber seal so you may need to replace it. Once all is set, next pour a small estimate of water in the pan and let it sit for about 5 minutes to check for any leaks. If there is no leak, you can now dry out the pan and begin placing your dry ingredients into the pan starting with the instant raising yeast. Following the yeast, place the dry ingredients followed by the wet ingredients into the pan. Remember that what ingredients go in first depend largely depends on what type of machine you are using. Finally, you can now begin adding the remaining recipe ingredients of the bread recipe.

Bread Pan

Now that you have gotten the hang of your bread machine, you can now venture out online finding up separate bread machine recipes. You can even just use your bread machine for just manufacture things like pizza crust. One of my favorites is the honey oat bread recipe. My house loves it when I get the bread machine ready before bed and set the timer so that it begins to cook overnight and is ready first thing in the morning. There is nothing like waking up to the smell of fresh homemade bread when owning a bread machine. However, if you are still unsure of how to use your bread machine or have tried experimenting on it with no success, the size and weight of your machine decide the capacity and quality of how it bakes bread. One last resort you have now is that you may try searching for your bread machines model estimate or brand on the internet and you may be lucky to find downloadable instructions on how to operate it.

How to Make Homemade Bread With a Bread machine

calphalon unison nonstick 8 omelette pan

How to Make Homemade Bread With a Bread motor

So one of your friends has decided to pass their bread motor on to you but you do not have the by hand on how to use it? There are many separate brands, types and steps on operating bread makers. No matter what model your motor is, these easy steps will point you in the right direction to get started making bread quick and easy. First things first, check all the motor parts to ensure that there is nothing broken. Does it have the baking pan, the kneading blade or paddle, the dough pin (if it is a pin type machine) and the rubber gasket? Well if all is okay then let begin with the bread making process.

The second step is to decide if your motor has a sealed or an unsealed pan before you begin putting ingredients into it. However, practically all the modern machines have sealed pans. The sealed pan uses a rubber type of gasket so that when you insert the pan, the pan is sealed to forestall any leaks into the machine. If the bread motor seems old, be aware that it may have a worn out rubber seal so you may need to replace it. Once all is set, next pour a small number of water in the pan and let it sit for about 5 minutes to check for any leaks. If there is no leak, you can now dry out the pan and begin placing your dry ingredients into the pan beginning with the instant raising yeast. Following the yeast, place the dry ingredients followed by the wet ingredients into the pan. Remember that what ingredients go in first depend largely depends on what type of motor you are using. Finally, you can now begin adding the remaining formula ingredients of the bread recipe.

Bread Pan

Now that you have gotten the hang of your bread machine, you can now speculation out online seeing up separate bread motor recipes. You can even just use your bread motor for just making things like pizza crust. One of my favorites is the honey oat bread recipe. My family loves it when I get the bread motor ready before bed and set the timer so that it begins to cook overnight and is ready first thing in the morning. There is nothing like waking up to the smell of fresh homemade bread when owning a bread machine. However, if you are still unsure of how to use your bread motor or have tried experimenting on it with no success, the size and weight of your motor decide the capacity and capability of how it bakes bread. One last resort you have now is that you may try searching for your bread machines model number or brand on the internet and you may be lucky to find downloadable instructions on how to operate it.

How to Make Homemade Bread With a Bread motor

How to Make Homemade Bread With a Bread motor

calphalon commercial hard anodized 9 piece calphalon unison sear nonstick 5 quart dutch oven

How to Make Homemade Bread With a Bread machine

So one of your friends has decided to pass their bread machine on to you but you do not have the hand-operated on how to use it? There are many distinct brands, types and steps on operating bread makers. No matter what model your machine is, these uncomplicated steps will point you in the right direction to get started manufacture bread quick and easy. First things first, check all the machine parts to ensure that there is nothing broken. Does it have the baking pan, the kneading blade or paddle, the dough pin (if it is a pin type machine) and the rubber gasket? Well if all things is okay then let begin with the bread manufacture process.

The second step is to settle if your machine has a sealed or an unsealed pan before you begin putting ingredients into it. However, practically all the contemporary machines have sealed pans. The sealed pan uses a rubber type of gasket so that when you insert the pan, the pan is sealed to prevent any leaks into the machine. If the bread machine seems old, be aware that it may have a worn out rubber seal so you may need to replace it. Once all things is set, next pour a small number of water in the pan and let it sit for about 5 minutes to check for any leaks. If there is no leak, you can now dry out the pan and begin placing your dry ingredients into the pan starting with the instant raising yeast. Following the yeast, place the dry ingredients followed by the wet ingredients into the pan. Remember that what ingredients go in first depend largely depends on what type of machine you are using. Finally, you can now begin adding the remaining method ingredients of the bread recipe.

Bread Pan

Now that you have gotten the hang of your bread machine, you can now investment out online seeing up distinct bread machine recipes. You can even just use your bread machine for just manufacture things like pizza crust. One of my favorites is the honey oat bread recipe. My family loves it when I get the bread machine ready before bed and set the timer so that it begins to cook overnight and is ready first thing in the morning. There is nothing like waking up to the smell of fresh homemade bread when owning a bread machine. However, if you are still unsure of how to use your bread machine or have tried experimenting on it with no success, the size and weight of your machine settle the capacity and quality of how it bakes bread. One last resort you have now is that you may try searching for your bread machines model number or brand on the internet and you may be lucky to find downloadable instructions on how to control it.

How to Make Homemade Bread With a Bread machine

How to Make Homemade Bread With a Bread machine

anolon advanced 12 inch 5 quart covered kitchenaid gourmet distinctions 16 1 2 inch anolon advanced 12 piece cookware set

How to Make Homemade Bread With a Bread engine

So one of your friends has decided to pass their bread motor on to you but you do not have the by hand on how to use it? There are many different brands, types and steps on operating bread makers. No matter what model your motor is, these uncomplicated steps will point you in the right direction to get started production bread quick and easy. First things first, check all the motor parts to ensure that there is nothing broken. Does it have the baking pan, the kneading blade or paddle, the dough pin (if it is a pin type machine) and the rubber gasket? Well if all things is okay then let begin with the bread production process.

The second step is to determine if your motor has a sealed or an unsealed pan before you begin putting ingredients into it. However, practically all the contemporary machines have sealed pans. The sealed pan uses a rubber type of gasket so that when you insert the pan, the pan is sealed to preclude any leaks into the machine. If the bread motor seems old, be aware that it may have a worn out rubber seal so you may need to replace it. Once all things is set, next pour a small amount of water in the pan and let it sit for about 5 minutes to check for any leaks. If there is no leak, you can now dry out the pan and begin placing your dry ingredients into the pan starting with the instant raising yeast. Following the yeast, place the dry ingredients followed by the wet ingredients into the pan. Remember that what ingredients go in first depend largely depends on what type of motor you are using. Finally, you can now begin adding the remaining method ingredients of the bread recipe.

Bread Pan

Now that you have gotten the hang of your bread machine, you can now speculation out online seeing up different bread motor recipes. You can even just use your bread motor for just production things like pizza crust. One of my favorites is the honey oat bread recipe. My house loves it when I get the bread motor ready before bed and set the timer so that it begins to cook overnight and is ready first thing in the morning. There is nothing like waking up to the smell of fresh homemade bread when owning a bread machine. However, if you are still unsure of how to use your bread motor or have tried experimenting on it with no success, the size and weight of your motor determine the capacity and potential of how it bakes bread. One last resort you have now is that you may try searching for your bread machines model amount or brand on the internet and you may be lucky to find downloadable instructions on how to operate it.

How to Make Homemade Bread With a Bread engine

How to Make Homemade Bread With a Bread engine

anolon advanced 12 piece cookware set

How to Make Homemade Bread With a Bread motor

So one of your friends has decided to pass their bread engine on to you but you do not have the hand-operated on how to use it? There are many dissimilar brands, types and steps on operating bread makers. No matter what model your engine is, these straightforward steps will point you in the right direction to get started manufacture bread quick and easy. First things first, check all the engine parts to ensure that there is nothing broken. Does it have the baking pan, the kneading blade or paddle, the dough pin (if it is a pin type machine) and the rubber gasket? Well if everything is okay then let begin with the bread manufacture process.

The second step is to determine if your engine has a sealed or an unsealed pan before you begin putting ingredients into it. However, approximately all the modern machines have sealed pans. The sealed pan uses a rubber type of gasket so that when you insert the pan, the pan is sealed to forestall any leaks into the machine. If the bread engine seems old, be aware that it may have a worn out rubber seal so you may need to replace it. Once everything is set, next pour a small number of water in the pan and let it sit for about 5 minutes to check for any leaks. If there is no leak, you can now dry out the pan and begin placing your dry ingredients into the pan beginning with the instant raising yeast. Following the yeast, place the dry ingredients followed by the wet ingredients into the pan. Remember that what ingredients go in first depend largely depends on what type of engine you are using. Finally, you can now begin adding the remaining formula ingredients of the bread recipe.

Bread Pan

Now that you have gotten the hang of your bread machine, you can now venture out online seeing up dissimilar bread engine recipes. You can even just use your bread engine for just manufacture things like pizza crust. One of my favorites is the honey oat bread recipe. My house loves it when I get the bread engine ready before bed and set the timer so that it begins to cook overnight and is ready first thing in the morning. There is nothing like waking up to the smell of fresh homemade bread when owning a bread machine. However, if you are still unsure of how to use your bread engine or have tried experimenting on it with no success, the size and weight of your engine determine the capacity and potential of how it bakes bread. One last resort you have now is that you may try searching for your bread machines model number or brand on the internet and you may be lucky to find downloadable instructions on how to control it.

How to Make Homemade Bread With a Bread motor

How to Make Homemade Bread With a Bread motor

anolon advanced 10 piece set calphalon unison sear nonstick 5 quart calphalon unison sear nonstick wok 13

How to Make Homemade Bread With a Bread machine

So one of your friends has decided to pass their bread motor on to you but you do not have the manual on how to use it? There are many dissimilar brands, types and steps on operating bread makers. No matter what model your motor is, these straightforward steps will point you in the right direction to get started production bread quick and easy. First things first, check all the motor parts to ensure that there is nothing broken. Does it have the baking pan, the kneading blade or paddle, the dough pin (if it is a pin type machine) and the rubber gasket? Well if everything is okay then let begin with the bread production process.

The second step is to decide if your motor has a sealed or an unsealed pan before you begin putting ingredients into it. However, approximately all the contemporary machines have sealed pans. The sealed pan uses a rubber type of gasket so that when you insert the pan, the pan is sealed to preclude any leaks into the machine. If the bread motor seems old, be aware that it may have a worn out rubber seal so you may need to replace it. Once everything is set, next pour a small estimate of water in the pan and let it sit for about 5 minutes to check for any leaks. If there is no leak, you can now dry out the pan and begin placing your dry ingredients into the pan beginning with the instant raising yeast. Following the yeast, place the dry ingredients followed by the wet ingredients into the pan. Remember that what ingredients go in first depend largely depends on what type of motor you are using. Finally, you can now begin adding the remaining formula ingredients of the bread recipe.

Bread Pan

Now that you have gotten the hang of your bread machine, you can now investment out online finding up dissimilar bread motor recipes. You can even just use your bread motor for just production things like pizza crust. One of my favorites is the honey oat bread recipe. My family loves it when I get the bread motor ready before bed and set the timer so that it begins to cook overnight and is ready first thing in the morning. There is nothing like waking up to the smell of fresh homemade bread when owning a bread machine. However, if you are still unsure of how to use your bread motor or have tried experimenting on it with no success, the size and weight of your motor decide the capacity and potential of how it bakes bread. One last resort you have now is that you may try searching for your bread machines model estimate or brand on the internet and you may be lucky to find downloadable instructions on how to control it.

How to Make Homemade Bread With a Bread machine

How to Make Homemade Bread With a Bread machine

cuisinart chef's classic 17 piece cookware set le creuset oval french oven

How to Make Homemade Bread With a Bread machine

So one of your friends has decided to pass their bread engine on to you but you do not have the hand-operated on how to use it? There are many separate brands, types and steps on operating bread makers. No matter what model your engine is, these uncomplicated steps will point you in the right direction to get started making bread quick and easy. First things first, check all the engine parts to ensure that there is nothing broken. Does it have the baking pan, the kneading blade or paddle, the dough pin (if it is a pin type machine) and the rubber gasket? Well if everything is okay then let begin with the bread making process.

The second step is to determine if your engine has a sealed or an unsealed pan before you begin putting ingredients into it. However, practically all the modern machines have sealed pans. The sealed pan uses a rubber type of gasket so that when you insert the pan, the pan is sealed to preclude any leaks into the machine. If the bread engine seems old, be aware that it may have a worn out rubber seal so you may need to replace it. Once everything is set, next pour a small estimate of water in the pan and let it sit for about 5 minutes to check for any leaks. If there is no leak, you can now dry out the pan and begin placing your dry ingredients into the pan beginning with the instant raising yeast. Following the yeast, place the dry ingredients followed by the wet ingredients into the pan. Remember that what ingredients go in first depend largely depends on what type of engine you are using. Finally, you can now begin adding the remaining formula ingredients of the bread recipe.

Bread Pan

Now that you have gotten the hang of your bread machine, you can now investment out online seeing up separate bread engine recipes. You can even just use your bread engine for just making things like pizza crust. One of my favorites is the honey oat bread recipe. My house loves it when I get the bread engine ready before bed and set the timer so that it begins to cook overnight and is ready first thing in the morning. There is nothing like waking up to the smell of fresh homemade bread when owning a bread machine. However, if you are still unsure of how to use your bread engine or have tried experimenting on it with no success, the size and weight of your engine determine the capacity and quality of how it bakes bread. One last resort you have now is that you may try searching for your bread machines model estimate or brand on the internet and you may be lucky to find downloadable instructions on how to operate it.

How to Make Homemade Bread With a Bread machine

How to Make Homemade Bread With a Bread machine

le creuset oval french oven

Try a Hartstone Baking Stone For Your Homemade Bread

Unglazed stoneware baking dishes, also called baking stones, have been gaining in popularity. Their mass helps them retain heat for more even baking. This also helps them give your breads a nice, crispy crust. Home bakers who like a rustic loaf, including me, are enjoying this kind of ovenware.

The Hartstone Pottery line of baking stones is a particular favorite. They are handcrafted in Zanesville, Ohio. Products include unglazed stoneware dishes for baking bread, muffins, pizza, lasagna and other foods.

Bread Pan

The pieces are:

Stoneware Made in USA Lead and cadmium free Fired to 2200 degrees Microwave, oven and dishwasher safe Okay to cut on the surface with metal tools Okay to wash in dishwasher, won't absorb dishwashing soap

We were very happy with the Pineapple Nut Bread we made in the bread loaf dish (recipe follows). This recipe called 3 cups flour and that is about the right amount for the capacity of this generous sized pan. The nut bread batter was similar to a muffin batter in that it was leavened with baking powder. With this kind of recipe, be sure to combine the dry and wet ingredients separately. Then stir them together until just mixed.

The loaf was nicely browned, evenly baked and had a crispy crust. This dish also shines when used for a kneaded, yeast-raised loaf.

We also asked our tester to put the unglazed stoneware loaf dish through its paces. She made meatloaf in it without seasoning the dish first, just washed and baked. She was happy with her results, and the clean up.

"Just used it like I would have if it were glass or metal. No molly coddling," she said.

"After I took out what was left of the meatloaf, I put the pan in the sink and filled with soapy water for a bit of a soak. Gave it a few minutes and would have not been worried to let it soak longer. It cleaned up well."

Make bread in this baking dish one day, meatloaf the next, and back to bread the next. No odors or tastes will carry over.

On the down side, the baking stones are heavy, and you may need to review your storage space to work in the bulk of these items. On balance for our purposes, the benefits outweigh the drawbacks. We will be using and enjoying these durable baking stones for years to come.

Pineapple Nut Quick Bread

2 c. flour
2 t. baking powder
1/2 t. soda
1/2 t. salt
1/2 c. firmly packed brown sugar
1 egg, well beaten
1 c. sour cream
1 c. crushed pineapple, including juice
1/3 c. melted shortening
1/2 c. chopped pecans or walnuts

Preheat oven to 400 degrees. Mix flour, baking powder, soda, salt and sugar. In a separate bowl, mix egg, sour cream, pineapple and shortening. Add nuts. Add wet ingredients to dry and stir until just mixed.

Spoon into greased and floured 9 by 4 inch bread pan. Bake for 30-35 minutes, until lightly browned and tester comes out clean. After 10 minutes, remove from pan and cool on rack before slicing.

Try a Hartstone Baking Stone For Your Homemade Bread

If you liked this review, I have more information on my blog at http://diaryofadishie.com, including stories on how to mix and match your dinnerware, china and glassware and other table setting ideas. You can find lots of recipes on my Detroit Baking Examiner page at http://www.examiner.com/x-9397-Detroit-Baking-Examiner.

Related : le creuset 9 piece cookware set lodge logic pre seasoned 15 inch cast iron skillet farberware classic stainless steel 10 piece

How To Make Homemade Apricot Nut Bread

This particular recipe for Apricot Bread is a really delicious moist bread. If you are allergic to nuts, you can substitute the nuts for an equal amount of raisins.
If you like to bake and freeze items ahead of time, this bread will freeze well. Let it completely cool and then wrap in plastic wrap, followed by a layer of aluminum foil. It will keep for up to 3 months in your freezer.
Apricot Nut Bread Recipe
1 cup dried apricots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1 cup granulated sugar
1 egg, beaten
1/4 cup water
1/2 cup nuts, chopped
1/2 cup orange juice
Preparation: Soak the dried apricots for 15 minutes in warm water; drain and then chop them into small pieces and set aside.
Preheat oven to 350 degrees.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, salt and the baking soda. In a large bowl, cream together the vegetable shortening and granulated sugar; add in the beaten egg. Stir in the water and orange juice until all ingredients are well combined.
Slowly blend in the flour mixture with the wet ingredients until all are combined. Gently fold in the chopped nuts and apricot pieces.
Lightly grease a loaf pan with nonstick cooking spray. Pour batter into the loaf pan making sure that its even. Let it stand for 5 minutes before placing it into a preheated oven. Bake the Apricot Nut Bread at 350 degrees for 45 to 60 minutes or until its done. Remove from the oven and let it cool down for 10 minutes in the loaf pan, before transferring it to a wire rack to cool.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

My Links : simply calphalon nonstick 10 piece set cuisinart multiclad unlimited 4 quart saucepan

How To Make Your Own Homemade Bread

When it comes to baking your own homemade loaf of bread, it's really a lot easier than you might think. All you need are a few basic ingredients and a loaf pan.
Here are a few tips to get you started.
1. Make sure you use warm water. Hot water kills yeast!
2. Always make sure your yeast is fresh and not beyond the expiration date.
3. Let dough rise in a warm area of your kitchen. Do not let the dough rise in a hot area near your oven or stove.
4. Follow bread making recipes exactly. Do not skip any steps or ingredients.
Homemade Bread Recipe
2 cups milk, scalded
4 tablespoons granulated sugar
4 tablespoons shortening (Crisco)
3 teaspoons salt
2 packages dry yeast, softened
1 cup warm water (not hot)
6 cups of Robin Hood Flour
Using a small bowl, dissolve yeast in lukewarm tap water. Let yeast mixture stand for 10 minutes. Scald milk in a saucepan. Add granulated sugar, salt and shortening in a large bowl. Cool to lukewarm temperature. Add yeast mixture and then add flour gradually, beating thoroughly after each addition.
Turn dough out on a lightly floured dough board. Knead until smooth, then let it sit for about 10 minutes. Shape into a ball and place in a large bowl. Let dough rise until it has doubled in size, about 1 1/2 to 2 hours.
Shape into loaves. Place in greased bread pans (use 1 1/4 pounds of dough for each loaf). Cover and let rise until double in size. Bake in a preheated 350 degree oven for 30 minutes. Remove from oven to cool, then place bread in an airtight bread container.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Thanks To : le creuset enameled cast iron 9 skillet anolon advanced 12 piece cookware set

How to Make Your Own Homemade Bread

When it comes to baking your own homemade loaf of bread, it's really a lot easier than you might think. All you need are a few basic ingredients and a loaf pan.

Here are a few tips to get you started.

Bread Pan

1. Make sure you use warm water. Hot water kills yeast!

2. Always make sure your yeast is fresh and not beyond the expiration date.

3. Let dough rise in a warm area of your kitchen. Do not let the dough rise in a hot area near your oven or stove.

4. Follow bread making recipes exactly. Do not skip any steps or ingredients.

Homemade Bread Recipe

2 cups milk, scalded

4 tablespoons granulated sugar

4 tablespoons shortening (Crisco)

3 teaspoons salt

2 packages dry yeast, softened

1 cup warm water (not hot)

6 cups of Robin Hood Flour

Using a small bowl, dissolve yeast in lukewarm tap water. Let yeast mixture stand for 10 minutes. Scald milk in a saucepan. Add granulated sugar, salt and shortening in a large bowl. Cool to lukewarm temperature. Add yeast mixture and then add flour gradually, beating thoroughly after each addition.

Turn dough out on a lightly floured dough board. Knead until smooth, then let it sit for about 10 minutes. Shape into a ball and place in a large bowl. Let dough rise until it has doubled in size, about 1 1/2 to 2 hours.

Shape into loaves. Place in greased bread pans (use 1 1/4 pounds of dough for each loaf). Cover and let rise until double in size. Bake in a preheated 350 degree oven for 30 minutes. Remove from oven to cool, then place bread in an airtight bread container.

How to Make Your Own Homemade Bread

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit Shelly online at http://www.workathomebusinessoptions.com or her Shakin 'N Bakin Recipe Blog at: http://wahmshelly.blogspot.com

Visit : all clad master chef 2 14 piece cookware set

Homemade Stuffing

Stuffing is traditionally made by combining a dry bread with a liquid and baking, either in whole poultry or separately in the oven or on the stove top. Here are a couple of recipes I think you will enjoy. One is great for chicken or turkey, the other is a favorite with pork chops and pork roasts.

To make a delicious and SIMPLE STUFFING for poultry you will need:

Bread Pan

1 cup finely chopped celery 1/2 cup chopped onion 1/2 cup butter or margarine 1 teaspoon poultry seasoning or sage 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups dry bread cubes 3/4 to 1 cup chicken broth or water

In a saucepan cook celery and onion in butter until tender, but not brown. Remove from heat and stir in poultry seasoning, salt, and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly. Use to stuff one 10-pound turkey or large chicken with additional baked in a small loaf pan along with the chicken. Serve with good gravy.

You can cut this recipe in half for use with a 5 pound roasting chicken or domestic duck. It is also good for use with two 2-3 pound wild geese, or three 2 pound pheasants. You can also use this with Cornish game hens or quail. Bake any remaining stuffing in a casserole or loaf pan at 375 degrees for about 20- 30 minutes.

Try this recipe with your next plate of pork chops. For PORK STUFFING you will need:

1 cup finely chopped celery 1/2 cup chopped onion 1/3 cup chopped carrots 1/2 cup butter or margarine 2 4 ounce cans of sliced mushrooms. (drain and add the liquid to the broth or water to make up to a cup. 1 medium chopped granny smith apple 1 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups dry bread cubes 1 - 2 cups chicken broth or water

In a saucepan cook celery, carrots, apple, and onion in butter until tender, but not brown. Add the mushrooms and heat until hot. Remove from heat and stir in garlic powder, salt, and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly.

You may also enjoy an oyster stuffing with either poultry or pork. Use the recipe for SIMPLE STUFFING above, except add 1 pint shucked oysters, drained and chopped, or two 8 ounce cans of whole oysters drained and chopped into the liquid when you add the seasonings. You may substitute the drained oyster liquid for some or all of the broth or water.

How about a CHESTNUT STUFFING to make that dinner even more special. You will need the SIMPLE STUFFING recipe above and one pound of fresh chestnuts (about 3 cups). To prepare the chestnuts slash an X in the flat side of each chestnut. Roast on a baking sheet at 400 degrees F for about 15 minutes. Cool. Peel the skin off and coarsely chop for inclusion in the stuffing.

And here is one more that is great with pork. For this CORN BREAD AND BACON STUFFING you will need:

Cornbread (from a box mix, your favorite scratch recipe, or purchased in a bag for stuffing)

6 slices of bacon 6 slices bread 1 cup chopped celery with leaves 1 cup chopped onion 2 beaten eggs 1 tablespoons chicken bouillon granules (I prefer the 0 sodium Herb Ox brand, but any will do. Use the granulated type, not the little cubes) 2 tablespoons snipped parsley 1/4 teaspoon salt 1 cup chicken broth

Coarsely crumble corn bread to make 3 cups. Toast the bread slices and cut into cubes. Set aside.

In a skillet cook bacon until crisp. Cool and crumble. Set aside. Cook celery and onion in the bacon drippings until tender but not brown. In a mixing bowl, combine eggs, bacon, cooked celery and onion, parsley, and bouillon, and salt. Add to the bread, tossing lightly until well mixed. Add enough of the broth to moisten. Toss to mix. Bake uncovered in an ungreased casserole pan at 350 degrees F for about 30 minutes or until the top is lightly browned.

Homemade Stuffing

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started http://www.cagleonline.com in 2001 and it is now my internet portal where you can access information on a variety of subjects to make your life just a little bit easier.

At http://www.caglecooksonline.com you can download free cookbooks and find great lots of recipes. My Holiday cookbook is still available if you missed it and my newest cookbook, for Diabetics, is ready now,just in time for Thanksgiving. So, head on over and see how I can help YOU today?

See Also : kitchenaid gourmet essentials 12 piece

Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

Now you can make your own breads just like you remember grandma doing. Here is a white bread batter recipe with modifications to make whole-wheat, rye, and herb breads. Give your family a taste of homemade bread!

HOMEMADE BREAD BATTER

Bread Pan

White Bread Batter:

1 1/4 cups warm (not hot)water
1 pkg active dry yeast
2 tbsp soft shortening
2 tsp salt
2 tbsp sugar
3 cups sifted flour

Pour warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, sugar, and 1 1/2 cups flour. Beat two minutes at medium speed of electric mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining flour and beat with a spoon until smooth, about 1 to 1 1/2 minutes. Scrape batter from sides of bowl. Cover dough with a clean cloth and let rise in a warm place, free from draft, until double in bulk, about 30 minutes. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in a greased 9x5x3-inch loaf pan. Batter will be sticky. Let rise in warm place, free from draft, until edge of batter reaches 1/4" from top of pan, about 40 minutes. Preheat oven to 375 degrees. Bake at 375 for 45 to 50 minutes, or until brown. When done, immediately remove from pan. Brush top with margarine or butter, cool. Makes 1 loaf.

Whole-Wheat Bread Batter:

Use above recipe but substitute firmly packed brown sugar for white sugar. Substitute 1 cup whole-wheat flour for 1 cup of the white flour. Add 1/2 cup whole-wheat flour with the first addition of flour. Add the remaining whole wheat flour with the second addition of flour.

Rye Bread Batter:

Use recipe for white bread batter. Use firmly packed brown sugar for white sugar. Use 1 cup sifted rye flour for 1/2 cup of the white flour. Add 1/2 cup rye flour with the first addition of flour. Add the remaining rye flour with the second addition of flour. If desired, add 1 teaspoon of caraway seeds with the first addition of flour.

Herb Bread Batter:

Use recipe for white bread batter. Add 1 teaspoon of caraway seeds, 1/2 teaspoon nutmeg and 1/2 teaspoon powdered sage with the first addition of flour.

Enjoy!

Old-Fashion Homemade Bread Batter For White, Whole-Wheat, Rye and Herb Breads

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes visit her blog at http://grandmasvintagerecipes.blogspot.com

Tags : calphalon unison nonstick 8 omelette pan cuisinart multiclad pro 12 piece set all clad stainless 7 piece cookware set

All-Bran Banana Bread is a Real Homemade Treat

With rich, sugar-consuming desserts off the list for the duration, women are wondering how they are going to give their meals that extra something that satisfies. One answer is with homemade bread and muffins. When golden brown muffins or fragrant, freshly baked bread are served, no other dessert is necessary.

Fortunately, most of today's tastiest breads are quick bread, which means that they can be turned out in an hour or so. Secondly, they can be piled full of nutrition by using bran or whole grain flours; by adding nuts and dried fruits, and by serving with fresh, creamy dairy butter.

Bread Pan

Probably the favorite-of-favorites among homemade bread is All-Bran Banana Nut Bread. Bananas give it a moist sweetness, nuts a crunchiness, and bran a toasted wheaty taste. Sliced and spread with butter, it's delectable.

Whole Wheat Prune Bread is another winner. In this tender textured, deep flavored loaf molasses pinch-hits for sugar, while the prunes do a fine job of flavoring. This, by the way, makes superb cream cheese sandwiches.

Two muffins that deserve attention as dessert substitutes are Apple Corn Muffins and All-Bran Cream Scones. The Corn Muffins, of course, can be baked in a shallow pan, johnnycake fashion, sliced pie-shape and served piping hot with butter. So tasty are the Bran Cream Scones when spread with strawberry preserves or honey, that no one's going to miss those before-the-war pies and cakes.

All-Bran Banana Nut Bread

1/4 cup shortening
1/2 cup sugar
1 egg
1 cup bran cereal
3/2 cups mashed bananas
1 teaspoon vanilla extract
1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon each, salt and soda
1/2 cup chopped nut meats

Blend shortening and sugar thoroughly; add egg and beat well. Add bran cereal, bananas and flavoring. Sift flour, baking powder, salt and soda together; add to first mixture with nut meats, stirring only until flour disappears. Bake in greased leaf pan (4.5 by 8.5 inches) with waxed paper in bottom, in moderate oven (350 degrees F.) about 1 hour.

Whole Wheat Prune Bread

1 cup sifted enriched flour
1 teaspoon baking powder
5/4 teaspoons baking soda
1 teaspoon salt
1/2 cup sugar
2 cups whole wheat flour
1 cup chopped cooked prunes
2 cups sour milk or buttermilk
1/2 cup molasses

Mix and sift enriched flour, baking powder, soda, salt and sugar; stir in whole wheat flour and prunes. Combine sour milk and molasses; add to flour mixture, stirring only until well mixed. Turn into greased loaf pan, 9x5x3 inches, and bake in moderate oven (350 degrees F.) about 1 hour.

Apple Corn Muffins

3/4 cup sifted flour
3/4 cup cornmeal
3 teaspoons baking powder
1/8 teaspoon salt
3/2 tablespoons sugar
1 egg, slightly beaten
3/4 cup milk
2 tablespoons shortening, melted
3/4 cup finely diced apple

Mix and sift dry ingredients. Combine egg and milk, and add to flour mixture, stirring only until well mixed; stir in shortening and apple. Turn into greased, shallow pan or muffin pans and bake; in pan in hot oven (400 degrees F.) about 30 minutes; in muffin pans in hot oven (425 degrees F.) about 20 minutes. Makes 8 portions, or 8 medium-sized muffins.

All-Bran Cream Scones

2 cups flour
4 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup bran cereal
1/4 cup butter
2 egg
1/3 cup cream or top milk

Sift flour with baking powder, salt and sugar; add bran cereal. Cut in butter with pastry blender. Reserve small portion of egg white; beat remaining eggs and add to first mixture with cream. Stir until dough is formed. Toss on floured board, knead slightly and roll out to 3/4 inch thickness. Cut in triangle shapes; brush with egg white mixed with 1 teaspoon water, sprinkle with sugar and bake in hot oven (425 degrees F.) about 15 minutes. Makes 12 scones.

All-Bran Banana Bread is a Real Homemade Treat

Master Cleanse is seriously the best diet I've ever tried for fitness - and it only takes 10 days. For more information on Master Cleanse Instruction please visit http://www.greatproductdirect.com/2009/06/3-rules-for-finishing-the-master-cleanse/

Related : kitchenaid 10 piece cookware set simply calphalon nonstick 10 piece set cuisinart multiclad pro stainless steel 12 piece

Baking Homemade Bread - Not As Hard As it Sounds

In a world of instant mixes, frozen dinners, and fast food, the simple pleasure of baking bread has almost been forgotten. From early childhood, I have pleasant and cherished memories of my mother and grandmothers baking yeast breads and batter breads-hearty breads for meals, sweat breads for desserts. Baking bread, much like sewing, crochet, and knitting, is fast becoming a lost art, but the truth is that baking batter breads doesn't take much longer than a bread mix.

Hmm, fresh yeast bread! The aroma fills the entire house, causing all within to follow the fragrance to the kitchen in hopes of getting a slice of hot, buttered, yeast bread. For as long as I can remember, the smell of bread baking has been a comforting sign of home.

Bread Pan

There are so many things that come to my mind when I think about bread: my grandmother's old stories of times when bread and cheese, or worse, bread and water, were all that was available to eat; the five loaves Jesus blessed and fed to 5,000 men (the women and children were not counted); the unleavened bread of remembrance for the body the Christ sacrificed that the world might have peace with God; the buttered bread toasting in the oven on a cold winter morning; the first time I punched down the yeast dough, then baked the loaf and served it to my new husband. . . So many things come to mind that I can spend an entire, serene morning just thinking while enjoying the scent of rising and baking bread. Even batter breads (breads leavened with baking powder or a combination of baking soda and buttermilk rather than yeast), such as the cornbread my mom served with hot brown (pinto) beans, lend a sense of home and belonging.

Grocery stores have long sold boxes of cake mixes on their shelves (I confess that I occasionally use one of them.). For some time, now, they have also sold different types of bread mixes, biscuit mixes, cornbread mixes, and frozen yeast breads and rolls. While these are usually ok, they just don't have give your home the ambience of handmade, fresh breads. Nor do the pre-made, brown-in-the-oven varieties.

Think you don't have time to bake bread? While it is true that yeast breads take some time, after all, they need to rise, many bread recipes don't take much, if any, longer than using a mix. For instance, to use a cornbread mix, you open the package and pour it into a bowl, add egg, oil, and milk. To make cornbread from scratch, you measure cornbread, flour, salt, and baking powder into the bowl, and then add egg, oil, and milk. While it might, maybe, take two extra minutes to measure four items, the taste difference is incredible! Another example would be homemade biscuits. To make biscuits from scratch, measure flour, salt, and baking powder into the bowl, add oil and milk. Depending on the biscuit mix you buy, you can open the package and pour it into the bowl, or open the container and measure the appropriate amount into the bowl, then add oil and milk. Not much difference, is there?

It doesn't even take too much longer than "whampum" biscuits (store-bought refrigerator biscuits in a roll can). Even with those, you have to open them and put them in the pan. Frozen biscuits might be faster, but again, the difference in taste is definitely noticeable.

I have memorized three bread recipes: the yeast bread I use for both pizza crust and table bread, the cornbread my mother taught me to make, and the biscuits my husband loves. The following three quick bread recipes, with full instructions, will help you recapture the aromatic art of baking bread.

Yeast Bread

Can be used to make 2 loaves or to divide and use as the crust for two pizzas.
2 cups warm water
2 tablespoons dry baker's yeast
4 tbsp. oil
2 tsp. sugar
2 tsp. salt
5 cups flour

In a 2 cup measuring cup, add the yeast to the warm water and mix well. Add the sugar, salt and oil. Stir liquid and let sit for 5 minutes. Preheat oven to 425 degrees F. Grease two pans (loaf pans or pizza pans, depending on which you are making) with 1 tablespoon of oil for each.

Pour yeast liquid into a mixing bowl. Add half the flour and stir gently with a fork until moistened, then add the rest of the flour. Stir with fork until dough forms ball around fork (about 25 stirs). Flour hands and knead dough until smooth and elastic. Divide dough into two balls.

For bread loaves, roll each ball into an 18" X 9" rectangle. Starting at the small end, roll dough into a log shape. Pinch edges together, and tuck ends under. Place into oiled pan, cover and let rise for 30 minutes. Bake for 20 minutes or until golden.

For pizza crust, press each ball into a 12" to 14" oiled pizza pan. Make sure that the dough is distributed evenly. Top each with ½ cup pizza sauce and your favorite toppings. Bake for 20 minutes until toppings are done and bottom is lightly browned. After 10 minutes, I trade places with the two pans, moving the one on top to bottom, and the one on bottom to the top. This prevents one being overdone and the other underdone. Allow to sit for 5 minutes before slicing.

Biscuits

2 cups flour
1 tsp. salt
3 tsp. baking powder
¼ cup oil
¾ cup milk

Preheat oven to 420 degrees F. Measure the dry ingredients into a medium mixing bowl. In a glass, liquid measuring cup, measure ¼ cup of oil. Into the same cup, over the oil, pour in milk to the 1 cup mark (mixture will bubble). Pour all at once into the dry ingredients. Using a fork, stir until dough follows fork, then stir 10 more times. Flour your hands, and knead dough ten times. Roll or pat dough onto a cutting board or clean counter. Cut into squares or use a floured glass to cut round biscuits. If you are in a hurry, you do not have to roll the dough. Pat it out and tear off biscuit size pieces and put them into the pan. If you want the biscuits to be crispy, butter or oil the pan. Otherwise, just place then in the pan. If you prefer the sides to be crusty, place the biscuits 2" apart on the pan. Bake for 15 to 20 minutes, until light golden brown.

Mom's Cornbread

2 cups cornmeal (yellow is best, for the color)
1 cup flour
2 tbsp. aluminum free baking powder
1 tsp. salt
¼ cup oil
2 eggs, slightly beaten
Enough milk to make medium dough-should not be as thin as cake dough, but not as thick as cookie dough.

Pre-heat oven to 425 degrees F. Grease a 12" baking pan. The best pan to use in baking cornbread is an iron skillet. Pre-heat oiled pan. This allows the cornbread crust to crisp nicely.

Mix dry ingredients in mixing bowl. Add eggs and oil and stir to make a crumbly mixture. Add enough milk (start with 1 cup, and add a little more at a time until you have enough), to make a medium dough-dough will pour, but not very fast. Do not over-mix. Pour dough into iron skillet. Bake for 20 minutes. Delicious with bean soup of any kind, corn and ham chowders, or just crumbled into a large glass of milk for breakfast!

Whichever bread you prefer, the aroma of baking bread will bring your family running to the table. Spend a few extra minutes to create some special memories for your children, or even better, let them help measure the ingredients and roll out the dough! Bread making, once a common, daily activity, is not almost a forgotten art. Learn to bake bread, make some memories, and help a tradition that spans thousands of years to survive!

Copyright 2008, Linda Pogue

Baking Homemade Bread - Not As Hard As it Sounds

Linda Pogue is the webmaster of http://www.momsredkitchen.com where she regularly posts information about kitchen products, reviews cookbooks, and shares family recipes.

Thanks To : calphalon unison nonstick 10 piece cookware set

No Knead Homemade Bread Without a Bread Machine - A Must Have for Busy Cooks

I am one of those people who actually love to bake bread. I love the feel of the dough as I knead it into the perfectly shaped loaf, and I love to experiment with the addition of different ingredients. But let's face it, bread making is not for everyone. Yet, the huge numbers of bread makers sold every year indicates that many people want the taste of a homemade loaf as well as a convenient way to make and bake it. Here are a couple of recipes you can serve with pride.

ONION AND HERB BATTER BREAD

The aroma of this bread will great your family and guests and draw them to the table with smiles of anticipation. The best part is that you don't need to knead this at all. To make it you will need:

1/2 cup milk
1 1/2 tablespoons sugar
1 teaspoon salt
2 1/4 teaspoons butter or margarine
1 package active dry or compressed yeast
1/2 cup lukewarm water
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon instant minced onions
1/2 teaspoon dried dill weed, rosemary, or other herb of choice
Melted butter
Salt

To make the bread you will scald the milk in a small pot and remove from heat. Add the sugar, salt, and butter until dissolved. Cool to lukewarm.

Meanwhile, in a large bowl, dissolve the yeast in the warm water. Water should feel slightly warmer than your hand, but not hot. About 100 degrees F. Add the cooled milk mixture, stirring until well mixed.

Stir the flour into this yeast and milk mixture, mixing well. Stir in the onion and dill or other herbs, stirring all together about two minutes or until blended. Cover with a damp dish towel and let rise in a warm, draft free place for about 45 minutes. It should double in bulk.

Using a sturdy spoon stir down the dough, beating vigorously for 1/2 a minute. Pour the dough into a greased 8 or 9 inch cake pan. Bake at 350 degrees F for about one hour or until the loaf sounds hollow when thumped with a finger. Brush the crust lightly with melted butter and sprinkle lightly with coarse salt. Cool on a rack. You can serve this slightly warm or toasted and sprinkled with Parmesan cheese for an extra special treat.

SPOON BREAD

Sometimes we want rolls rather than a whole loaf of bread. Rolls usually cook more quickly and often the recipe serves more people. Here is a basic stir and drop recipe that bakes in only about 15 minutes and serves 24 (or fewer if some have more than one). You will need to start early however because you will need to allow time for the yeast dough to rise.

You will need:

1 package yeast
1 cup warm water
4 tablespoons sugar
1 teaspoon salt
1 beaten egg
3 cups flour that you have sifted before measuring
4 tablespoons oil, olive or canola.

Dissolve the yeast in the warm water in a large bowl. Add the sugar, salt, and egg, stirring the mixture well. Set aside. Sift the flour a second time. Add the oil and about half of the flour to the yeast mixture, beating until smooth. Add the remaining flour, blending well.

Cover the bowl with a dry dish towel or plastic wrap and place in a warm, draft free place to rise. This takes about 30 minutes and you should get about double the bulk.

Drop spoonfuls of the dough into greased muffin cups so that each is about half full. Let rise again until almost doubled or the dough almost fills the muffin cups. About 30 minutes Bake in a hot, 400 degree F., oven for 15 minutes. Serve warm with butter.

VARIATIONS on the basic SPOON BREAD

After the first rise of the dough you can divide the dough into four parts and mix each portion with one of the following until well blended. Proceed as directed for the second rise and baking.

Options include:

1/4 cup drained pineapple
4 tablespoons chopped raisins
4 tablespoons chopped pecans, walnuts, or almonds
1/4 cup cheddar cheese
1/4 cup crumbled - crisply fried bacon
1 tablespoon cocoa mixed with 1 tablespoon sugar
2 teaspoons cinnamon

OR before putting the spoonfuls of cough into the muffin cups, place one of the following ingredients in the bottom of the greased cup.

1 teaspoon poppy seed or sesame seed
1 teaspoon butter with 1 teaspoon brown sugar and 3 pecan halves
1 teaspoon butter and 1 teaspoon shredded coconut
1 teaspoon butter and 1 teaspoon jelly

Bake as directed and serve as up-side-down rolls.

I am Barbara Cagle and I have been working and playing online since 1989. I am a certified teacher and as such I find that people are constantly asking me how to do ____. I started http://www.cagleonline.com in 2001 and it is now my internet portal where you can access information on a variety of subjects to make your life just a little bit easier.

At http://www.caglecooksonline.com you can download free cookbooks and find great lots of recipes. My 55 page Holiday cookbook is still available if you missed it and my newest cookbook, for Diabetics, is ready now, just in time for Thanksgiving with over 80 pages, full color photos and packed full of delicious recipes. So, head on over and see how I can help YOU today?

See Also : calphalon tri ply stainless steel 13 piece all clad master chef 2 6 quart saute pan