I’m not much of a baker, but I have a few friends who are bread bakers. I asked each of them for some easy recipes and I’m going to share some of them with you.
I haven’t been shopping for bread in several days so I’m not sure if the shelves are still empty, but after not being able to find any for a couple of weeks I think it might be a good idea for all of us to learn how to make our own.
Some of my friends with bread makers use them to make the dough but then use the regular oven for baking it. If you have a bread machine that is an easy way to make the dough.
I don’t have one of those but we do have a stand mixer at home – another easy way to knead.
This first recipe is from Georgia Rolan Zamora. It’s her mom, Zeta’s recipe. Mom and I made it last weekend and it is delicious - just like everything else Georgia makes. And very easy. It turned out perfectly the first time.
White Bread
In a mixing bowl with a dough hook add:
2 cups warm water
2/3 cup sugar
1½ tablespoons yeast 1½ teaspoons table salt
1½ teaspoons table salt
¼ cup oil
6 cups flour, divided
Add warm water and yeast to your mixer bowl. Let sit 5 to 10 minutes until foamy.
Add all other ingredients except for three cups of the flour.
Mix all together with the dough hook, then add 3 more cups of flour. Mix that until the dough starts coming away from the sides of the bowl.
Pull out of the mixer bowl and knead gently for 3 or 4 minutes.
Place in a large greased bowl, turning to grease all sides of the dough. Cover with plastic film or a warm damp towel. Let dough rise until doubled.
Punch down and remove from bowl. Knead with more flour for about three minutes.
Cut in half and form two loaves and place in well-greased bread pans. Let rise again until doubled, 45 minutes to an hour.
Bake at 350 for 30 to 35 minutes.
And because we are all social distancing and trying to be good citizens, here is a delicious and fattening recipe I got from a former coworker, Emma Jean Boyd. You’ll love it.
Sex In A Pan
1 cup flour
½ cup softened butter
1 cup pecans or walnuts, chopped
8-oz. cream cheese
1 cup powdered sugar
8-oz. carton Cool Whip
1 large box instant vanilla pudding
1 large box instant chocolate pudding
3 cups milk
For crust: Combine flour, butter and chopped nuts. Press into a 9x13” pan. Bake at 350 for 15-20 minutes or until browned.
Beat cream cheese with powdered sugar until lightened. Add half the Cool Whip and beat well. Pour over cooled crust. Combine both boxes of pudding with three cups milk. Pour over cream cheese layer. Spread remaining Cool Whip over the top. Chill. Sprinkle with additional chopped nuts if desired.
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