a "been-there" mom of six offers encouragement
to wives, young mothers, and those not so young,
and simple common-sense approaches to
the "ings" of life:
child-rearing (hints and helps), homemaking (all areas),
cooking (simple, cheap, and do-it-yourself)
making (toys and gifts), preparing (for the unexpected),
maintaining (sanity and peace in this increasingly crazy world) and more---
all aspects of making the most of making do on little---
and having fun in the process.

Wednesday, August 17, 2011

This Bread Sold Our Home!

Whenever we knew someone was coming to look at our home when it was on the market, I baked bread---and stocked the freezer for the busy boxing-up-to-move times. Of all the breads I have made over the years, this is still Dave's favorite.

Jessie's 90 Minute No-Knead Bread

4 cups warm water
4 Tablespoons yeast
4 teaspoons salt
1/2 cup sugar
1/4 cup vegetable oil
7-8 cups white flour (or you can use part whole wheat)

In large bowl, dissolve yeast in one cup of the warm water. Stir in remaining ingredients and let rest 15 minutes. With a wooden spoon, beat soundly for 2 to 3 minutes (dough will be gooey).* Eyeballing the dough, "glomp" one-fourth into each of four well-greased standard-size loaf pans. Do not worry about shaping.  Let rest for 30 minutes. Bake in preheated 400 degree oven for 25-30 minutes. Remove from pans immediately and cool on wire racks.

*If you have a Kitchen-Aid or similar type bread mixer, using the dough hook, just combine the ingredients, let rest for the 15 minutes and mix for about 1-1/2 minutes on speed 2, then proceed.

The finished loaves will not be much higher than the sides of the pans. These "short" slices are great for young children. For heartier appetites I just make second sandwiches. If you want the loaves a little higher you can eyeball the dough into thirds and use three pans.

After 40 plus years of baking and cutting this bread in the traditional top-side-up way, Dave discovered that it is easier to cut it upside down. When I said above it makes a low loaf, I forgot to mention the loaf is also usually flat----making upside down possible.  An additional bonus is the cutting guide lines, created by the cooling rack!

Make a Variety of Breads from this same recipe. At the end of the mixing time, lightly stir in cinnamon, sugar and raisins, OR dehydrated chives, Italian seasonings and grated white and/or yellow cheese. Continue as directed. These are great toasted and spread with butter.

Don't Wash Yeast Bread Pans! The best pans for baking yeast breads are those that have become "seasoned" over time. The best thing to do, rather than wash them, is wipe them out well with a paper towel and put away until next time. The worst thing to do is put them in the dishwasher. 

Do Wash Other Bread Pans---or rather, fruit/nut-type breads that leave a sticky mess in the pans after baking. For these, like banana, pumpkin and zucchini, I use different pans and thoroughly wash the pans after use.

'till we eat again ---
                      Simply, Gail

Up Next: Broke is a State of Pocketbook . . .

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