Easy Peasy Bread!

I was complaining to a friend about my lack of time lately. I had to buy a bunch of bread at the grocery store and my family was disgusted. She said" hey..I have a recipe for you. It's food processor bread!"

What? No kneading? I was skeptical but I humored her and said "Sure. I'll try it."

The next evening I was looking at my yeast jar on the counter and figured"why not?"

It took 5 minutes to throw together and process. I put the loaf pan in the fridge overnight to slow rise. The next morning when I got up I threw it in the oven and , I'll be darned, after it cooled the bread was really good. The texture was very similar to the potato bread I make for sandwiches. SO....no more excuses! This is the easiest homemade bread recipe EVER!

2 cups white AP flour
1 cup whole wheat flour
2 Tb white sugar
1 Pkg rapid rise yeast
1/4 tsp salt
3 Tb butter
1 egg
3/4 cup warm water

Add dry ingredients to food processor bowl. Pulse 10 seconds to combine. Add butter and egg.
Start processor and pour warm water through chute until dough forms(about 15 seconds)
 Process dough for 60 seconds more to knead dough.
Remove dough to floured board and let rest 10 minutes.
Form into a loaf and place in greased 8 x 4 loaf pan.
Refrigerate overnight. Dough should be doubled by morning.
Bake in a preheated 375 degree oven for 30 minutes until golden brown.

Yay! Fresh bread!!!

PIZZA! PIZZA! PIZZA!

Like many of you, we had fallen into the trap of ordering pizza from our local pizzeria at least once on the weekend. Loaded with toppings, we were spending a fortune for a convenience that was very unhealthy for us. I came across a recipe for pizza dough in a new cookbook and figured I would give it a try on a rainy Sunday while everyone was watching the race.

Dough

1/4 cup warm water (110 degrees)

1 packet active dry yeast

1 1/2 cups all purpose flour

1/4 cup water at room temp

3 tablespoons olive oil

1/2 teaspoon salt( do not leave out)

dusting of cornmeal, if desired

In a small bowl combine the warm water , yeast, and 1/4 cup of the flour. Stir and let sit about 20 minutes.

Stir down the yeast mixture. In a larger mixing bowl, combine the remaining flour, olive oil , salt, and water. Add the yeast mixture.

At this point you have 2 options. You can turn it out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Or you can use the dough hook attachment on your stand mixer for 3-4 minutes.

When your dough ball is done, let it rest for at least 10 minutes on the counter. You can put the ball in a plastic bag to use later or even freeze it for up to 2 weeks. I take them out the night before I want to use them and put them in the fridge.

Roll it out on a floured surface to the size you want. I make a 12 inch pizza with this recipe.

Dust a pizza pan with cornmeal then place your dough in. Use a fork to poke a ton of holes in the top. Don't skip this step because you will have a balloon before you are done.

Bake at 450 degrees for 7 minutes.

Now you can top your crust with anything you like. Some combinations I have used are.......

Barbecue sauce , chicken, and mozzarella

Tomatoes, basil, and mozzarella

Hamburger, cheddar, and onions

Mushrooms, onions, olives, and provolone mozzarella mix

After you have topped your pizza, slide it back in the oven for 8 minutes until the cheese is bubbly.

Wait a few minutes before cutting so the cheese won't slide away on you.

After you have made this yourself , you will never go back to store bought again.

Let me know you favorite toppings!

Perfect Fudge Frosting

Over the years I have tried every glaze and frosting you can imagine, from the chocolate buttercream to chocolate ganache.

I have finally found a fabulous fudge frosting that has a consistency that makes it easy to work with, sets up nicely, and has the texture of a fine chocolate fudge.

2 ounces unsweetened chocolate,chopped
2 cups confectioners sugar, sifted
1/4 cup butter
3 tablespoons light cream
1 tablespoon real vanilla extract

Put everything in a saucepan over very low heat on the stove. Whisk until the chocolate and butter melt.

Remove from heat and stir until smooth.

Beat until it reaches a workable consistency. You can pour it over a cake, bag and pipe, or use it as a nice filling.

Use immediately and work quickly. It will set into a firm fudge consistency.

 I have used this on cupcakes that I ship and it travels well!

I cannot stress enough the importance of using real butter, vanilla, chocolate, etc. Not only do you sacrifice taste, in some cases the recipes just don't come out right. Cooking, after all, is chemistry. If you make substitutions you will not get the same product. It may be acceptable to you, it may not. Try the real stuff first. your taste buds will thank you.

Soda Bread and Potato Bread

I take for granted the fresh homemade bread we eat everyday. It's never been a problem for me to find the time, an hour or so , to keep my family in this economical comfort food. Someone asked for the recipe so here is my two favorites. An insanely easy Irish Soda Bread I make in mini loaf tins to serve with dinner or toast for breakfast. I fill half the tins with plain, adding raisins to the second half to accommodate the non raisin eaters. The second is a light fluffy potato bread dough. It can be made into rolls for the last rising or left as loaves if you prefer

IRISH SODA BREAD
  INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

DIRECTIONS Preheat oven to 325 degrees F (165 degrees C).
Grease a 9x5 inch loaf pan or 4 mini loaf pans.
Combine flour, baking powder, sugar, salt and baking soda.
Blend egg and buttermilk together, and add all at once to the flour mixture.
Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.
Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor. Freezes well, too.

Favorite Potato Bread

 INGREDIENTS
1 cup milk
1/3 cup margarine
1/3 cup white sugar
4 teaspoons salt
3 cups warm water (110 degrees F/45 degrees C)
1 cup dry potato flakes
2 (.25 ounce) packages active dry yeast
10 cups all-purpose flour

DIRECTIONS
Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm.
Add warm water and potatoes and sprinkle in yeast until it dissolves.
Stir in 6 cups of the flour and mix all together.
Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes.
Turn dough out on a floured surface and knead softly until dough is elastic and smooth.( I use the knead attachment on my stand mixer for about 6 minutes)
Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume.
Preheat oven to 400 degrees F (200 degrees C).
Lightly grease two 9x5 inch loaf pans.
Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled.
Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.

Enjoy!!!!