Simple Lemon Cordial Recipe

Lemon cordial is a lovely refreshing summer-time soft drink. It is simple to prepare and requires no artificial preservatives so long as you sterilise the finished cordial in its bottles. You can use up lemons when they are plentiful and provide yourself and family with a healthy drink all year around. Here's how to make simple lemon cordial.

Ingredients

Lemons
Sugar

Method

Juice as many lemons as you can (or dare)
Put the juice into a measuring jug to determine how much sugar to use
For every litre of juice you will need 1.2 kilos of sugar
Put the juice and sugar into a large pan and heat very gently
Stirring continually heat till the sugar is completely dissolved

The cordial is now ready to use - simply add water and ice. Add as much or little water as you like. If you would like to preserve the cordial for future use you can by following the steps below:

Canning the Cordial

Select bottles or jars with screw top lids. Bottles look prettier but small jars may be easier to get hold of
Wash the bottles (or jars) and immerse in boiling water for 15 minutes
Drain the bottles and fill with warm cordial (leave 1/2" space at the top for expansion)
Screw the caps on tightly then undo by half a turn to allow for expansion
Place a clean cloth in a large pan and place the bottles in the pan (packing with cloths to keep the bottles from knocking each other if necessary)
Fill the pan with warm water that comes up at least 3/4 of the way up the bottles
Slowly heat the pan till the water is boiling
Boil for 30 minutes
Remove the bottles and screw up the caps tightly
Store somewhere cool, dry and dark for year round lemon cordial (once opened store in the refrigerator)

It is very simple and is a great way to use up surplus citrus fruits.

Lec Watkins

If you would like to learn more about canning and preserving basics come visit Casa DirtyBoots.

Towards a self sufficient future with self sufficiency tips and articles.

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A Simple Way to Cook a Stuffed Aubergine Filled With Meat

Stuffed Aubergine filled with meat and pine nuts and served on a bed of thin bread (ragayig) and yoghurt.

Ingredients used for Stuffed Aubergine (Serves six people )

12-14 small aubergines, ¾ kilo of lamb or beef (minced), 1 large onion (finely chopped), 2 tablespoons of parsley (finely chopped), 2 tablespoons of pine nuts, 1 teaspoon of mixed spices (ground), 70 grams of tomato purée, 2 cups of yoghurt 2 cloves of garlic (crushed), 2-4 loaves (depending on size) of thin bread (ragayig), butter, salt and black pepper

Preparation Method for Stuffed Aubergine:

For the preparation of Stuffed Aubergine, Wash and dry the aubergines, and cut off the stalks. Core the aubergines with a long thin corer until you are left with thin (½ cm thick) shells, and immerse the shells in cold water. Heat about 50 gm of butter, add the minced meat, and brown for 10 minutes stirring all the time, then add the onion and continue browning for a further 5 minutes, add the parsley, pine nuts, salt and pepper to taste, and the mixed spices, brown for about 10 minutes while stirring, then remove from the heat, thoroughly rinse out the cored aubergines, drain all water from them, and fill them with equal amounts of the meat mixture, then place the aubergines in a pan with the open ends upward dilute the tomato purée in 2 cups of water, add a dab of butter, salt and pepper, and pour into the pan with aubergines - see that the level of liquid reaches only about half the height of the aubergines.

Bring quickly to the boil and allow to simmer for about 40 minutes (add boiling water if necessary, so that the pan does not dry up), and remove from the heat when cooked. Pile the ragayig (thin loaves) one on top of the other on a large serving platter. Add the crushed garlic to the yoghurt, mix, and pour evenly over the ragayig, then, Place the cooked aubergines on top of the yoghurt and bread. Stuffed Aubergine is now ready to eat.

Serving Tips for Stuffed Aubergine:

Serve it hot immediately.
While serving Stuffed Aubergine, serve the cooking sauce separately on the side.

The Author "Tom Schavo" is an expert Cooking adviser who and runs a site on Cooking tips:

Cook

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Keep on Hand Making Assembly Cooking Simple and Creative

Here's a guide to some prepared products and condiments to keep on hand to make
assembly cooking simple and creative. If the higher prices of some of the items, such as
cut vegetables and cooked chicken, are discouraging, remember the adage ``time is
money.''   
IN THE CUPBOARD:
Small pasta, such as rice-shaped orzo, tiny bows, fine angel hair and couscous
(granular semolina) cook quickly and can be the base of a main-dish salad for help visit www.apples-recipes.com. Additions could include chopped vegetables and onions from the supermarket salad bar, chopped fresh herbs (such as dill) and smoked fish or chicken from the deli case.
Instant rice generally gets poor marks for texture, but several new quick-cooking rices
rate well in our book. For example, a brown rice that cooks in 10 minutes retains much
of the chewy texture of traditional brown rice (which requires 40 minutes to cook) and
all of the nutty flavor. For added taste, cook the rice in broth or bouillon, or substitute
spicy tomato juice or salsa for part of the cooking liquid. Stir chopped, cooked meats,
vegetables and beans and shredded cheese into the cooked rice for a substantial main
dish.
Likewise, seasoned rice and sauce blends cook quickly -- about 12 minutes in a
microwave oven -- and are natural bases for additional ingredients such as chopped
herbs, diced tomato, frozen vegetables and canned beans.
No-boil or instant lasagna noodles make assembling a pan of lasagna a snap and they
save dirtying another pot.
Canned beans, such as garbanzo, black, pinto and white beans, add variety and texture
to all sorts of fast meals, including soups, salads, chili, stews, pastas and rice dishes. Bean
flakes rehydrate in 5 minutes with boiling water and form the base for refried beans,
soups and dips. Canned refried beans can be served as is for a side dish or used inside a
burrito or enchilada. Or stir in a few tablespoons of salsa and a couple of dashes of hot
pepper sauce for a quick bean dip.
Bottled sauces, such as salsa, pesto, remoulade sauce, Thai peanut sauces, Asian
teriyaki and hoisin sauce brushed over fish, chicken and pork chops while they grill or
broil add interest, flavor and color for help visit www.bread-machine-cookbook.com. If time allows, marinate the chicken or pork in the
sauce 1 or 2 hours before cooking.
The ethnic aisles of large supermarkets hold many canned or bottled foods that can
turn ordinary cooked pasta, rice, meats and vegetables into new dinner ideas. Canned or
bottled caponata, for example, an eggplant, tomato, celery and olive mixture, is great
over pasta or pan-fried meats and grilled fish. Likewise, roasted red peppers, marinated
artichokes, instant polenta, olive paste, chili paste with garlic and Thai seasoning mixes
often offer quick flavor solutions.
Vinegar, such as seasoned rice vinegar, balsamic vinegar and sherry wine vinegar,
add lots of flavor to fresh salads, slaws, cooked vegetables and stir-fries. They also can be
used as a marinade for fish fillets and chicken breasts destined for the grill or broiler.
Dessert sauces, such as bottled caramel sauce and lemon curd, can be used for more
than just ice cream toppings. Caramel sauce can top brownies, cakes and fried bananas.
Lemon curd makes a fine filling for a fruit tart when spread over a cooked tart shell or
spooned into shortcake cups. Canned fruit packed in juice, such as apricots and peaches,
puree nicely in a blender or food processor for an instant dessert sauce or ice cream
topping.
IN THE REFRIGERATOR/FREEZER:
Cooking fresh produce has never been easier thanks to items such as peeled baby
carrots, cut broccoli and cauliflower florets, cleaned salad greens and spinach leaves.
Shredded coleslaw mixes and broccoli slaw (julienned broccoli stalks, carrots and red
cabbage) adequately form the base of a fast side dish or main-dish salad or stir-fry.
While rotisserie chicken has its place in our grocery carts, sometimes it's just more
convenient to stock up on chilled cooked chicken or chicken pieces. They keep
(unopened) for more than a week in the refrigerator and can be eaten as is, reheated or
shredded for adding to salads, stir-fries, soups and casseroles.
Fresh pasta cooks faster than dried. Frozen filled pastas, such as tortellini and ravioli,
can be cooked and eaten hot with a bottled pesto or marinara sauce or chilled and tossed
with bottled salad dressing, frozen peas and diced green pepper for a hearty pasta salad.
Whichever pasta you choose, always start the water to boil before assembling the rest of
the ingredients.
Prepared pizza crusts come in all shapes and sizes these days. Keep a couple on hand
for doctoring up for a quick meal even the children will eat.
Keep quick-cooking meats, such as turkey cutlets, fully cooked sausage, boneless
chicken breasts, pork tenderloin and steaks, in the freezer. Most can be cooked frozen
(allow a little extra time) or thawed carefully in the microwave oven.
The freezer case offers more choices than ever before for fast vegetable fixes. Today,
mixed vegetables could be anything from broccoli, corn and red peppers to a
Western-style combo of potatoes, green beans, onions and red peppers. Add the
mixtures to cooked pasta and beans or soups, or fry with leftover potatoes for a quick
hash.
Likewise, frozen fruit sports new combinations, such as a blend of kiwi, pineapple,
mango, papaya and red grapes. Use the fruit for salads, compotes and as layers in a
parfait. Or puree frozen fruit into an easy sorbet or thaw it and puree it to serve over
pound cake, angel food cake or ice cream or for a refreshing fruit soup base

www.tailgating-recipe.com



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Simple Vegetarian Recipes for All Meals

Going vegetarian offers a variety of health and environmental benefits.  Not only does eating vegetarian put less strain upon the planet, it has the potential of helping individuals achieve a more balanced lifestyle and more ideal weight.  Simple vegetarian recipes can be incorporated into any meal, making prep easy and quick.  Here are some recipes anyone can prepare with a minimum of fuss.

Get your free 7-day vegetarian meal plan at www.EasyVeggieMealPlans.com. You'll discover how to eat a vegetarian diet for fat loss plus easy vegetarian recipes you can make at home.

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A Return to More Simple Gifts for the Holidays

A Return to More Simple Gifts for the HolidaysBy Sandy PowersThese are difficult economic times without any sight of change in the foreseeable future. We will return to pleasures in our lives that are unconnected to money. While our holidays will still be filled with gift giving, many of the gifts will come from the kitchen instead of the shopping mall. Giving a gift from the kitchen during the holidays is thoughtful and personal. It is a gift that truly is from you. One of my recipes that my family and friends look forward to receiving is my Pineapple Fruitcake. No one throws this fruitcake away!Fruitcakes date back to Roman times when pomegranate seeds, pine nuts, and barley mush were mixed together to form a ring-shaped dessert. Roman soldiers packed fruitcake with them on their long marches because of the fruitcakes long shelf life. During the Middle Ages, cooks added honey, spices, and dried fruits to fruitcakes. Crusaders, like the early Roman soldiers, carried the fruitcake with them to sustain themselves for long periods on their marches to the Holy Land. An interesting historical twist to the lore of the fruitcake occurred in the early 18th Century when a few European countries outlawed the fruitcake because they were considered "sinfully rich."As a special touch to the Pineapple Fruitcake, jot a note that tells some of the history of the fruitcake and attach it to the gift.  Pineapple Fruitcake2 and ½ cup flour1 teaspoon salt1 teaspoon baking powder¾ cup butter½ cup white sugar½ cup brown sugar4 eggs, beaten3 tablespoons orange juice1 and ½ cup candied pineapple chunks½ cup candied cherries1 and ½ cup walnut piecesSift flour, salt, and baking powder. Cream butter and sugars together. Beat in eggs. Stir in flour mixture. Stir in orange juice. Mix well. Fold in fruits and nuts. Pour into well-greased and floured 9 inch tube pan.* Bake at 300 degrees about 2 hours or until toothpick comes out clean when inserted. Cool in pan.* To stretch gift giving, divide batter into two small bread pans. Adjust cooking time. Check with toothpick after 45 minutes, then 15 minute intervals.

A breast cancer survivor with liver problems, Sandy Powers turned to organic foods to heal her liver and fight cancer recurrence. Her research, amazing results, and recipes packed with antioxidants and immune boosters are in her book, "Organic for Health," winner in the Health category of the National 2008 Beach Book Festival, Finalist in the Health:General category of the National Best Books 2008 Awards, sponsored by USA Book News, and is on file with Oprah. Visit Sandy's website for more recipes: www.organicforhealthsite.com

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Three Simple Tips That You Must Pay Attention To If You Want to Make Light, Heavenly Loaves of Bread

Making bread at home is a fun and enjoyable activity, especially when you are able to produce tasty loaves of bread for the whole family to eat on a daily basis. A common complaint amongst home bakers is that they aren't always able to produce the light loaves of bread that you can get in the shops.

Never fear. It is quite possible to make airy loaves if you pay attention to these three essential bread making tips when baking at home. These three tips will help you make the best bread this side of town.

Bread Pan

Tip No 1: The Magic of Active Yeast

The bakers amongst us all know the crucial role that yeast plays in bread making. It is a living plant like micro organism, and as such, it needs to be active. If you are unsure how old your yeast, you can apply a simple proofing test to check whether it is past its use by date.

The test involves placing your yeast in a cup of warm water along with a small amount of sugar. If the yeast is active, the liquid should rise and start to bubble. If nothing much happens, then your yeast could be too old.

Tip No 2: Proofing Bread Dough

As well as testing the yeast, you should also be proofing your dough. This means giving your bread dough adequate time to rise properly. Many bakers like to proof their bread dough twice. The first proofing is often done in a bowl after mixing, and then the second proofing in a bread pan ready for the oven.
You should see ample evidence of the dough rising after each stage of proofing. Once the dough is nice and springy to the touch, it should be ready for the oven.

Tip No 3: Using a Bread Proofing Basket

Other equipment that will be useful to purchase is a bread proofing basket. Such a basket will hold the dough in shape before it is time to bake it in your oven. There are a range of baskets that you can purchase, some with vents and others without.

The better designed baskets have adequate ventilation that allows the dough to breathe properly, prior to baking. When using your basket, some people like to add a light coating of flour or to spray it with a light film of oil to reduce sticking.

Make your home made bread in style, and don't forget the tips above to produce the best airy, light bread this side of town.

Three Simple Tips That You Must Pay Attention To If You Want to Make Light, Heavenly Loaves of Bread

BRENDA KING writes all about all things related to bread making at her website Bread Making Tips.

Her mission is to find and share the best bread making tips. Learn about proofing bread dough and what ingredients to use when making healthy bread for the family.

Take action today and sign up for a free mini course at bread making tips to get the best tips on making bread at home.

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Simple and Scrumptious Bread Recipes

Homemade bread is one of the most delicious and comforting foods around. Walking into a kitchen teeming with the yeasty smell of warm bread is like receiving a warm hug from a dear friend; unless, of course, your oven is billowing black smoke and smells of charred food. It's true that some types of bread do require a certain culinary finesse, however we've got a few recipes here that are virtually fool-proof;meaning even the most culinary-challenged can pull them off!

This first recipe is for Amish bread, which is essentially a sweet white bread. Slice it up for sandwiches or toast slathered with butter and preserves. YUM!

Bread Pan

Ingredients
6 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tbsp. active dry yeast
2/3 c. white sugar
2 c. warm water
1/4 c. vegetable oil

To make: First, you need to activate the yeast. For this, you'll want to get a large bowl and add the water and sugar. Once the sugar is dissolved, add the yeast. Let this sit until the yeast takes on a foamy look. Next, add the oil and the salt to the yeast. Be careful not to stir too vigorously.

Mix in the flour one cup at a time. Set that aside and sprinkle a handful of flour on the (clean!) counter top. Transfer the dough from the bowl to the counter and begin to knead until the dough is smooth. If your dough is still very sticky, sprinkle flour into it as you knead until it becomes smooth.

Oil a large bowl and roll the dough just enough to give the dough a very light coat of oil. Put a damp tea towel over the bowl so the dough can rise (double in size). This usually takes about an hour.

Take the dough out and knead again for a few minutes. Split the dough into even halves and shape them into loaves. Place each loaf into a well-oiled bread pan and leave it to rise for about 30 minutes, or until the dough has risen about 1 inch above the top of the pan. Place in a preheated oven at 350 degrees F and bake for about 30 minutes.

This next recipe we have is for a Jewish bread called Challah. It's a very simple bread that is rolled into ropes and braided before baked. Challah will impress your friends and family in both the looks and the taste department-resulting in nods of approval and a boost to your pride!

Ingredients
7 1/2 c. bread flour
4 1/2 tsp. active dry yeast
3/4 c. white sugar
1 tsp. salt
1 1/2 c. warm water
1 c. margarine (melted)
3 eggs (beaten) plus 1 egg (beaten)-keep separate

To make: In a bowl, add warm water, melted margarine, the 3 beaten eggs, and sugar. Mix thoroughly. In a separate bowl, mix together the flour, yeast, and salt. Slowly add the liquid ingredients to the dry and mix together.

Sprinkle a handful of flour on a counter-top and knead the dough until smooth. Add a few sprinkles of flour here and there if the dough seems too sticky. Split the dough into equal halves. Take each half and split it into three equal pieces (so you have six smaller mounds of dough). Roll each mound into ropes about 3/4 inches thick (you can do this by rolling them between your hands "prayer" style).

Once all six ropes are equal in size and length, you're going to braid them into two loaves. To do this, take three ropes and pinch them together at the top. Proceed to "braid" them, pinching them together at the bottom. Do the same for the three remaining ropes. If you can't braid, just make two ropes per loaf and twist them together.

Grease a cookie sheet and transfer the loaves onto it. Brush them with the last beaten egg. Put them in a warm place to rise until they have doubled in size (about an hour or so). Bake in a preheated oven at 325 degrees F for 20 - 30 minutes.

If you're looking to fill the chilly autumn or winter mornings nursing a hunk of sweet bread and a steaming cup of coffee or tea, then we have just the recipe for you! Portuguese sweet bread is brilliant on its own or warmed with butter. You can even sprinkle a bit of cinnamon on top for a spicy treat. But best of all: it's easy to make!

Ingredients
6 c. all-purpose flour
2 pkg. active dry yeast
3/4 c. sugar plus 1 tsp. sugar
1 tsp. salt
1/4 c. warm water
1 c. lukewarm milk-scalded, then cooled
3 eggs plus 1 egg
1/2 c. butter-softened

To make: Dissolve the yeast in the warm water. Once it has dissolved, add the milk, 3 eggs, butter, 3 cups of flour, 3/4 cup of sugar, and salt. Mix together, then stir in the remaining flour.

Take a handful of flour and sprinkle on the counter-top. Knead the dough until it is smooth (it should take on an elastic texture). Grease a bowl and place the dough inside, turning it over so the dough takes on a thin coating of grease. Cover with a wet tea towel and set in a warm place until the dough has doubled in size (usually this is about 1 and a half to 2 hours).

Knead the dough for a minute or two, then divide it into equal halves. Shape each half into a loaf and place in a greased bread pan. Cover with a towel and let it rise for another hour. When the loaves have risen, beat the remaining egg and brush it over the loaves. Preheat the oven to 350 degrees F and bake the loaves for about 35 - 40 minutes, or until golden brown.

You should find that these breads are all fairly simple in preparation and will deliver a wonderful result that you can enjoy time and time again. To make things easier, double the recipe and freeze a few loaves for when company comes or to save as a snack when you feel peckish. Give these recipes a try and you never know;you may find that you have knack for bread-making after all!

Simple and Scrumptious Bread Recipes

If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

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Simple and Scrumptious Bread Recipes

Homemade bread is one of the most delicious and comforting foods around. Walking into a kitchen teeming with the yeasty smell of warm bread is like receiving a warm hug from a dear friend; unless, of course, your oven is billowing black smoke and smells of charred food. It's true that some types of bread do require a certain culinary finesse, however we've got a few recipes here that are virtually fool-proof;meaning even the most culinary-challenged can pull them off!

This first recipe is for Amish bread, which is essentially a sweet white bread. Slice it up for sandwiches or toast slathered with butter and preserves. YUM!

Ingredients
6 c. all-purpose flour
1 1/2 tsp. salt
1 1/2 tbsp. active dry yeast
2/3 c. white sugar
2 c. warm water
1/4 c. vegetable oil

To make: First, you need to activate the yeast. For this, you'll want to get a large bowl and add the water and sugar. Once the sugar is dissolved, add the yeast. Let this sit until the yeast takes on a foamy look. Next, add the oil and the salt to the yeast. Be careful not to stir too vigorously.

Mix in the flour one cup at a time. Set that aside and sprinkle a handful of flour on the (clean!) counter top. Transfer the dough from the bowl to the counter and begin to knead until the dough is smooth. If your dough is still very sticky, sprinkle flour into it as you knead until it becomes smooth.

Oil a large bowl and roll the dough just enough to give the dough a very light coat of oil. Put a damp tea towel over the bowl so the dough can rise (double in size). This usually takes about an hour.

Take the dough out and knead again for a few minutes. Split the dough into even halves and shape them into loaves. Place each loaf into a well-oiled bread pan and leave it to rise for about 30 minutes, or until the dough has risen about 1 inch above the top of the pan. Place in a preheated oven at 350 degrees F and bake for about 30 minutes.

This next recipe we have is for a Jewish bread called Challah. It's a very simple bread that is rolled into ropes and braided before baked. Challah will impress your friends and family in both the looks and the taste department-resulting in nods of approval and a boost to your pride!

Ingredients
7 1/2 c. bread flour
4 1/2 tsp. active dry yeast
3/4 c. white sugar
1 tsp. salt
1 1/2 c. warm water
1 c. margarine (melted)
3 eggs (beaten) plus 1 egg (beaten)-keep separate

To make: In a bowl, add warm water, melted margarine, the 3 beaten eggs, and sugar. Mix thoroughly. In a separate bowl, mix together the flour, yeast, and salt. Slowly add the liquid ingredients to the dry and mix together.

Sprinkle a handful of flour on a counter-top and knead the dough until smooth. Add a few sprinkles of flour here and there if the dough seems too sticky. Split the dough into equal halves. Take each half and split it into three equal pieces (so you have six smaller mounds of dough). Roll each mound into ropes about 3/4 inches thick (you can do this by rolling them between your hands "prayer" style).

Once all six ropes are equal in size and length, you're going to braid them into two loaves. To do this, take three ropes and pinch them together at the top. Proceed to "braid" them, pinching them together at the bottom. Do the same for the three remaining ropes. If you can't braid, just make two ropes per loaf and twist them together.

Grease a cookie sheet and transfer the loaves onto it. Brush them with the last beaten egg. Put them in a warm place to rise until they have doubled in size (about an hour or so). Bake in a preheated oven at 325 degrees F for 20 - 30 minutes.

If you're looking to fill the chilly autumn or winter mornings nursing a hunk of sweet bread and a steaming cup of coffee or tea, then we have just the recipe for you! Portuguese sweet bread is brilliant on its own or warmed with butter. You can even sprinkle a bit of cinnamon on top for a spicy treat. But best of all: it's easy to make!

Ingredients
6 c. all-purpose flour
2 pkg. active dry yeast
3/4 c. sugar plus 1 tsp. sugar
1 tsp. salt
1/4 c. warm water
1 c. lukewarm milk-scalded, then cooled
3 eggs plus 1 egg
1/2 c. butter-softened

To make: Dissolve the yeast in the warm water. Once it has dissolved, add the milk, 3 eggs, butter, 3 cups of flour, 3/4 cup of sugar, and salt. Mix together, then stir in the remaining flour.

Take a handful of flour and sprinkle on the counter-top. Knead the dough until it is smooth (it should take on an elastic texture). Grease a bowl and place the dough inside, turning it over so the dough takes on a thin coating of grease. Cover with a wet tea towel and set in a warm place until the dough has doubled in size (usually this is about 1 and a half to 2 hours).

Knead the dough for a minute or two, then divide it into equal halves. Shape each half into a loaf and place in a greased bread pan. Cover with a towel and let it rise for another hour. When the loaves have risen, beat the remaining egg and brush it over the loaves. Preheat the oven to 350 degrees F and bake the loaves for about 35 - 40 minutes, or until golden brown.

You should find that these breads are all fairly simple in preparation and will deliver a wonderful result that you can enjoy time and time again. To make things easier, double the recipe and freeze a few loaves for when company comes or to save as a snack when you feel peckish. Give these recipes a try and you never know;you may find that you have knack for bread-making after all!

If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

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Back to Basics - A Simple White Sandwich Bread

In the grand scheme of things, in that great cosmos that is the world of bread, there are really only a few divisions. Really. For example, there are breads that rise using yeast, and those that use some chemical agent, usually baking powder and/or baking soda. Conversely, you can divide the bread world into geographical groups, typically North American breads and European breads. Also, there are breads using only natural leavening, and, of course, all the flat breads (some using yeast some not). Ok. So the divisions are not exactly clear-cut but more or less all breads can be made to fit (forced?) into only a few categories. May I suggest some comprehensive cookbooks? Some of the best include: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and The Bread Bible by Rose Levy Beranbaum.

Today I want to go back to basics. I want to make a simple white sandwich bread that has enough structure to hold the filling without falling apart. A bread with a fairly soft crust but also not too absorbent so that it doesn't become a soggy mess when loaded up with all the goodies. This type of bread is typical of a North American bread, having some fat, sugar and enriching agent that makes for the perfect sandwich loaf. I am not talking about Wonder Bread, here, BTW. I mean, it's a wonder that it is still called bread. I mean, really! I am looking for a loaf that will hold the goods and stay edible for a few days. Forget that it will disappear probably the same day. It should have 'shelf life' of a few days at least.

All bread needs a few basic ingredients. Flour, of course. And some liquid (water, milk, fruit juice). Salt. Yes, salt. Without salt the yeast will just run like crazy. Salt, aside from adding flavor is like nature's brake. It slows down the yeast. Oh, and of course yeast.

All other ingredients enhance the end result produced by these basics. In order to make bread softer we can add eggs, or sugar, or oil. The really great European breads with the thick, chewy crusts are often composed of only flour, water and salt. Sometime even without yeast instead using natural sourdough starters. These breads sometimes take three or four days to make and are truly wonderful. But they are not sandwich breads. Not what I'm looking for today.

Sandwich bread is something else entirely, and when it's done right it's a really satisfying experience. Here's a simple recipe for sandwich bread with a few explanations along the way and some possible variations. Yum!!

This is what you need:

Simple White Sandwich Bread

for 2 loaves

Ingredients:
1 1/4 cups warm water
2 1/4 teaspoons active dry yeast
1 cup milk at room temperature*
2 Tablespoons honey**
2 teaspoons salt
3 Tablespoons soft butter***
6 cups bread flour****
* 1/4 cup dough enhancer (this will soften the bread, give it a little more structure and increase the 'shelf life'. It's optional, but if you use it just make sure you use a natural enhancer, with no after taste. King Arthur Flour markets a good enhancer.

Directions:

Mix together the warm water and yeast then add milk, honey, salt, and butter. Stir. Add 4 cups of flour and mix well. Gradually add in enough remaining flour to make a dough that is tacky without being too sticky. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch.

Place dough in medium greased bowl.Make sure the dough is greased on all sides. Cover with clean cloth or plastic wrap and let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hour.

Punch down the dough to remove the gas. Then turn it out onto a lightly floured board and knead for 5 minutes to be sure all the bubbles are out of the bread. Divide the dough into 2 equal parts, and shape each dough half into a loaf by pulling the dough over the top towards the bottom. This tightens the surface tension, and makes for a smoother crust.. Place each loaf in a greased, 9 X 5-inch bread pan. Cover and let rise in a warm place for 45 minutes or until doubled in size.

Bake bread at 350 degrees F for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from pans and let cool on rack.

* Different liquids will yield different results. So, for instance, water will produce a slightly coarser bread that is still delicious but not quite as soft. Consider this for a non-dairy bread. You could substitute apple juice, which adds a distinct flavor, but sweet, so not necessarily the right taste for all purposes. Orange juice will make the bread more like cake. Soy milk is a good choice for extra protein. Make sure you use the plain soy milk because some people do not like the after-taste some brands have.
**Honey add a real richness to the bread but you can use any sweetener you like. White sugar works just as well, and leaves the bread whiter. Honey adds a slightly golden color. Brown sugar will color the bread a light brown. Molasses has a strong flavor and makes 'brown' bread. Corn syrup will color the bread, and personally I am not in favor, but...
*** The 'fat' in this bread is minimal but absolutely essential. It helps the bread brown and adds texture. Oil will slow down the rising so use sparingly if you try to adjust the recipe. You could use margarine for a non-dairy bread. Or regular vegetable oil. Olive oil is not appropriate here as it will flavor the bread and make it rather heavy. Olive oil is great in some European breads but not here.
**** Bread flour has the most gluten but will make the bread slightly heavier than all purpose flour. Use either interchangeably. If you want, substitute 2 cups whole wheat flour for the same amount or regular flour. The rise times will be slightly longer, and you might need to increase the amount of liquid and yeast slightly. For a really great cookbook with lots of great tips and recipes you should try Bread: A Baker's Book of Techniques and Recipes. For a good book that concentrates on whole wheat breads you should really look at Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor. Both are highly recommended. Bye for now.

David B. Weiner, PhD.

breadmantalking.blogspot.com

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Keep it Simple Sunday Brunch Recipes

Sunday brunch is a great way to get family and friends together with limited expense and preparation time. Especially nice for the hostess is a brunch where the main dishes are prepared the night before. So invite over a dozen of your closest friends and join the party.

Night Before Caramel Rolls

Prep time: 20 minutes

Cooking time: 20 minutes

Serves about 12

(recipe makes two loaves)

Caramel Roll Ingredients:

2 rolls frozen bread dough

½ cup melted butter

1 cup brown sugar

1 package vanilla pudding

2 T. milk

Instructions: The night before, take two rolls frozen bread dough out of the freezer and thaw for about 2 hours. Then snip into bite sized pieces into a well greased 9 x 13 pan. Place the pan in the sink with a couple trays filled with (frozen) ice cubes. Bread dough will rise as the temp rises throughout the night.

In the morning, combine remaining ingredients and pour over the bread dough. Bake at 350 degrees for 20 minutes.

Night Before Special Eggs

Prep Time: 20 minutes

Cooking time: 40-60 minutes

Serves about 12

Special Eggs Ingredients:

24 eggs scrambled (no milk)

1 ½ cup sharp cheddar cheese, grated

1 can cream of mushroom soup, undiluted

1 soup can full of cooking sherry (or white grape juice)

2 (4 oz.) cans of sliced mushrooms, drained

Instructions: The night before...grease a 9 x 13 pan. Combine soup, sherry (or juice) and mushrooms. Layer ingredients in the 9 x 13 in the following order: ½ of the eggs, ½ mushroom mixture, ½ cheese, remaining mushroom mixture, remaining eggs, and then top with remaining cheese. Refrigerate overnight. The day of the event...bake at 350 for 40 to 60 minutes until eggs are set and browned on top.

Potato and Onion Casserole

Prep Time: 10 minutes

Cook time: 1 hour

Serves about 12

Potato and Onion Casserole Ingredients:

2 (2 lb.) packages of frozen cubed potatoes

3 red or Vidalia onions

10 t. vegetable oil

Salt and pepper to taste

Instructions: Chop onions the night before. The next morning, grease two 9 x 13 pans with 4 t. of vegetable oil (2 t. per pan). Layer 1/3 potatoes, ½ onions, some salt/pepper, 1 t. oil, then repeat. Top with the last 1/3 of potatoes, salt/pepper to taste and drizzle with last 1t. of oil. Bake covered at 350 degrees for 1 hour. (uncover for last 10 minutes)

And finally, serve with a large tray or bowl of chopped fruit and a pre-cooked spiral sliced and glazed ham. Since the glazed baked ham from [http://www.pams-hams.com] is best served at room temperature and requires no cooking, it is a great choice for a simple brunch.

Pam herself. Owner of pams-hams.com and recently retired as marketing director for a specialty meat company in Michigan. As anyone with kids can understand, the move was made in order to have more flexibility with my family. I like cooking and entertaining but I love finding clever new ways to make a meal easier or better. Also fond of water sports, Samoyeds, cats and small red head children.

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Keep It Simple Sunday Brunch Recipes

Sunday brunch is a great way to get family and friends with a limited effort and time to prepare. Especially nice to host a brunch in which the main dish of the day. To be responsible for more than a dozen of your closest friends and participate in the celebration.

Night Before Caramel Rolls

Preparation: 20 minutes

Cooking time: 20 minutes

Makes about 12

(Recipe yield two loaves)

Roll Caramel Ingredients:

2 small loaves frozenPasta

½ cup melted butter

1 cup brown sugar

1 package vanilla pudding

2 T. milk

Instructions for the day before: frozen bread dough rolls take two from the freezer and thaw for about two hours. companies Snip in small pieces in a pan 9 x 13 pan so well. Put the pan in the sink with a pair of full shell temperature (frozen ice). dough will rise as the night gets up around.

In the morning, combineAdd remaining ingredients and pour over the bread dough. Bake at 350 degrees for 20 minutes.

special evening with the first eggs

Preparation time: 20 minutes

Cooking time: 40-60 minutes

Makes about 12

Ingredients Egg Special:

24 eggs scrambled eggs (no milk)

1 ½ cups grated cheddar cheese

1 soup can of mushroom soup, undiluted

A box full of sherry (or white grape juice)

2 (4 ounce) cans sliced mushrooms,drained

Instructions: The night before ... Grease a 9 x 13 baking pan. Combine soup, sherry (or juice) and fungus. Layer ingredients in 9 x 13, in the following order: half of the eggs, half-mushroom mixture, ½ cheese, mushrooms, the rest of the remaining egg mixture, then sprinkle with remaining cheese. Refrigerator overnight. The day of the event ... Bake at 350 for 40-60 minutes, until eggs are cooked and golden on top.

Potato and onion casserole

PreparationDuration: 10 minutes

Cook: 1 hour

Makes about 12

Potato and Onion Casserole Ingredients:

2 (two pounds) package frozen potato cubes

3 red onions or Vidalia

10 tonnes Vegetable oil

Salt and pepper to taste

Preparation: Chop the onion, the day before. The next morning, Grease two 9 x 13 pan with 4 cups vegetable oil (2 T. per plate). Layer 1 / 3 potatoes, ½ onion, salt / pepper, 1 cup oil, then try again. Garnish with the latest 3.1Potatoes, salt / pepper and a drizzle 1T last. oil. Bake at 350 degrees covered for 1 hour. (For the last 10 minutes), which reveals

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How to make quick and simple Italian bread garlic

First ... Italian garlic bread should not be the bread in Italian. You French bread, sourdough or Italian bread. I like French baguettes, and even sometimes. The goal here is fast and easy and still look like authentic Italian cuisine to make it so good.

Necessary ingredients: 2 cloves garlic, chopped 3-4 c. tablespoons olive oil, 2 tablespoons of butter and breadbread properly.

If you are that you are all together and in about 10 minutes, will be ready.

Instructions:

Preheat oven to 450 degrees F. Note: As with most of my recipes, I always flexibility. If you think 450 is too high, choose a lower temperature such as 375 and easier to cook.
Cut the bread lengthwise on its side to have two pieces of bread.
Melt the butter withOlive oil and chopped garlic.
With a brush or spoon to a possible spread of the mixture evenly on bread.
Place the bread on the side plate and place in oven. Some people wrap the bread in paper, leaving the face uncovered. This will take longer, but it is good advice for the prevention of bread too slow and crunchy on the sides.
Bake approximately 5 minutes or until cooked to your request. Keep an eye on the cheeks, sonot end up with burned toast!
When done, remove from oven and cut into desired thickness. 1 inch thick, fairly standard.

Tip 1: If the bread is finished until ready to serve, wrap in plastic wrap to keep warm.

Tip # 2: I recommend the bread if you have a zillion different things simultaneously. Simply because it is easy for them until the smoke detector will be forgotten. Use a timer to remindCheck the bread!

Tip 3: If you try to reduce the calories, just use olive oil and omit the butter.

Have fun and eat!

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