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Home baked bread & rolls - made simple!
by Pam Severance
The Country Sunshine
My Mother, upon watching me mix up a batch of home made Orange Rolls, made the comment that I was the last of a dying breed. In a way- she was right! It seems that in our society of simple to prepare foods, we have lost the art of bread baking. My generation, commonly called "Generation-X" has never been called upon to bake bread for necessity, w can just go to the store and buy it! I believe, however, that we should not let this tradition fade away! Baking bread and rolls at home is not as difficult as you think-with today" s modern tools we have in our kitchens, plus a really good recipe, baking bread at home is a lot easier than you think!
Here are a few tips-
The first tool you need for baking bread at home is a good quality mixer. KitchenAid makes a high quality stand mixer that is powerful enough to easily mix your doughs and pastries. The mixers are available in 3 different models- Classic, Heavy Duty and Professional. I prefer the Heavy Duty model as it has a larger bowl capacity and a bit more power than the classic model.
The recipe you choose to use will greatly influence the type and texture of your bread. Yesterday's bread recipes required rising for several hours- not so today! There are many great recipes that are quick and easy, and produce a wonderful quality of bread. My personal favorite follows:
60 Minute Rolls **
1 cup milk
1 cup water
1/4 cup margarine
4-5 cups all purpose flour
3 T sugar
1 tsp salt
2 pkgs active dry yeast
Combine milk, water and butter in a small saucepan. Heat over low heat until liquids are very warm to the touch, about 120 degrees, butter does not need to melt completely. In mixer bowl, place 3 cups of the flour, along with the remaining dry ingredients. Mix on low speed until well blended. Gradually add the warm milk mixture. Mix until well blended. Gradually begin adding the remaining 1 to 2 cups of flour, 1/2 cup at a time, until the dough is firm, clings to the hook, and cleans the sides of the bowl. Turn out onto counter top and knead a few times.
Place in a large greased bowl and allow to rise in a warm place for 20 minutes. Turn out, and divide into rolls or loaves, whichever you choose. Place bread in a warm place and allow to rise for another 20-30 minutes. Bake in a 425 degree oven for 10-12 minutes or until golden brown. Brush with butter while still warm to produce a nice soft crust.
Here are some hints for successful bread baking:
Do not use liquids that are too warm, using liquids that are above 130 degrees will kill the yeast in your dough. Liquid should feel very warm to the touch - not burning hot!
Yeast that is old will not rise, but yeast can be stored indefinitely in the freezer! When you buy it at the store, simply pop it in your freezer until you need it!
If you want a shiny, brown crust simply brush the crust of your dough with beaten egg whites before baking. Coating the crust with butter after baking produces a nice, soft, buttery flavored crust.
Not sure if your bread is done? Tap the crust-if it sounds hollow, it's done!
And last but not least, be sure that your pans are well greased to avoid sticking to the sides. Using a cooking spray such as Pam or Crisco spray works just fine!
There you go! Following the tips given, you should have a wonderful tray of home baked bread in less than 2 hours! I baked this bread recipe into rolls and entered them in our local county fair- won a blue ribbon! And if this member of the "X-Generation" can bake bread, you can too!
About the Author:
Pam is the publisher of the online home cooking magazine and cookbook, Cooking with The Country Sunshine. She is a full time farm wife, webmaster, and an editor for the Open Directory Project's Personal Recipe Collections site.
The Country Sunshine - www.thecountrysunshine.com
Garlic; A Great Herb For Winter!
By Wanda Lemons
Garlic is used for the common cold, and sore throat. It is a natural antibiotic and antiviral. It can be used for ear infections in children,
to infection. Studies are showing more and more what a great multi-purpose herb Garlic is.
It is available in raw cloves, dehydrated powder, oil, extract in tablets or capsules, and tinctures. My husband loves garlic and cooks with it frequently. He is hardly ever sick!
You should tell your Doctor if you are having surgery and have been using a lot of garlic, because it is a blood thinner.
One of our favorite ways to prepare fresh garlic, is to clean several pods roll them in olive oil, and place in foil after. If we have the grill going, we just toss it on the grill for 15 to 20 minutes. If not, you can just put it in the oven. Cook until soft. It is delicious!
About the author:
Wanda Lemons Healing Herbs Newsletter To subscribe or for archives: http://healingherbsnl.listbot.com For a FREE Health Profile Analysis:
http://www.healingherbs.bizland.com
Comments from Eclectic Cooking:
Try some of our Indonesian recipes: Nasi Goring and Sajoer Tjampoer are two popular dishes. They are rich in garlic and healthy when served with a lot of vegetables. Try also Babi Pangang.
By Raymond John Gordon Wells
Coffee is fast becoming the preferred beverage of many folk around the world thanks to the Seattle "invasion:
Coffee seems to be almost everyone's favorite beverage thanks to the Seattle invasion around the world. On every high street in former bastions of tea drinking you will come across gourmet coffee houses. Fortunately you can pick up a lot of tips from that wonderful American TV sit com Frasier. There is also some very good web sites devoted to the pleasures of coffee, Here is my quick guide to coffee speak.
Barista. This refers to the espresso bartender not to a be-wigged lawyer in London Town.
Espresso. Strong coffee that is brewed by quickly forcing hot water through darkly-roasted finely-ground coffee beans, producing a thin dark beige frothy drink. It is served in a tiny cup and seems to be the preferred choice of both executives and coffee purists. An Italian friend of mine is skeptical-he claims it can be more than a bit of a rip off.
Cappuccino. A shot of espresso with the remainder being made-up of half-steamed milk and half-milk froth, often topped up with sweetened cocoa powder or cinnamon. Apparently the word is derived from the cappuccino or hood that was worn by the Capuchin order of monks, which was the same color as the coffee. I may be a bit of a philistine but personally I infinitely prefer it to espresso, it is a much better value.
Cafe Au Lait. French for coffee with milk. Equal amounts of strong coffee and scalded milk are used to make Cafe Au Lait.
Cafe Latte. Espresso combined with a liberal dose of foamy steamed milk. Latte translates as milk in Italian. Cafe Latte is served in a tall glass
and seems to be a very trendy drink. Starbucks are renowned for their Cafe Latte, as are Coffee Bean and Tea Leaf.
Cafe Mocha. Many variations on a theme but basically an espresso with chocolate syrup and foamy steamed milk. I'm reliably informed that Austin Chase do a really good Cafe Mocha. Some places do a Mocha freeze.
Espresso Macchiato or Cafe Macchiato. Several variations are to be found. Some have it as espresso marked with a milk foam cap, others add a dash of milk to the espresso. Dry. For cappuccino with no liquid milk in the espresso, just the cap of foam.
Decaf. Short for de-caffeinated, or coffee without the kick of caffeine. I suppose to a real coffee purist it would be a waste of time drinking it.
Skinny. An espresso drink prepared with non fat milk.
Double or doppio. A double shot of espresso. Even then it won't be a lot.
Well, that is my interpretation of coffee speak Seattle-style!
Contributed by: Raymond John Gordon Wells ©2000 Raymond Wells Website: Http://www.homestead.com/wellswriter
by Dr. John Maher
Looking for a high-protein, low-fat alternative to meat that can actually reduce your cholesterol level, ease menopause and help prevent osteoporosis and even cancer? Soy protein is a "complete" protein and just as nutritious as animal protein. In those countries where soy is the main source of protein, rates of heart disease and certain cancers( particularly breast, cervical, prostate and colon) are relatively low. Soy also protects against osteoporosis and some symptoms of menopause. Let's take a look at some ways that you can substitute soy for animal products.
Tofu--made from soy milk. It can be blended, stir-fried, steamed, grilled and baked. Crumble firm tofu into the cheese for lasagna, or add it to chili or spaghetti sauce.
Miso--soybean paste, often put in soups.
Tempeh-made from fermented soybeans, can be made into a spread or pressed into
a cake and marinated, grilled or baked.
Soy milk--is rich, cream milk of whole soybeans. Pour over breakfast cereal or mix half-and-half with dairy milk. Add soy milk to coffer in place of milk or creamer. Choose a low-fat product fortified with calcium.
Soy flours--can be used to thicken gravies and cream sauces, to make homemade soy milk, or to add to baked goods for a protein boost. Using about 15% soy flour in a bread recipe produces a dense, moist, nutty-flavored bread.
Soy sprouts--like alfalfa sprouts, can be added to salads and other dishes.
Soy cheese is great in omelet's. Soy flour can be added to pancakes and waffles. Soy protein powders and soy based meal replacement drinks are convenient and tasty way to increase soy intake. Soy "burgers" are available at most heath food stores. Textured vegetable soy protein can be added to ground beef or turkey recipes. (10% soy in such dishes blocks the formation of cancer causing HCA's, hetero-cyclic-amines, in meat.)
Try to eat some legumes every day. And make soy your most common choice. The average Asian eats one and a half servings a day.
About the Author:
Dr John H Maher Ed., "Longevity News" "Your Prescription for Wellness" More Details at: http://www.RxforWellness.com
by Teresa King
In this day and age, it seems that more and more women and young teens are starving themselves to be in the current "skinny mode." Why is this happening?
In this overly commercially orientated world, with skinny models all over the world, and people trying to emulate that "look." I am quite sure it started with Twiggy, in the 1960´s. I think Twiggy was smart. She looked at her skinny little frame and realized that she was not like most girls, so instead of hiding herself she flaunted it.
Hence, comes skinniness, and billions of dollars are spent each year while women, young and old, try to stay thin.
Health is going down hill. Years ago women had a bit of meat on their bones and were beautiful. Now, they have dry skin. No extra energy. And, in my opinion look like skeletons.
It is one thing, to keep yourself, in shape, by exercising and keeping yourself toned up. It is quite another when you are starving your body, and robbing it of proper nutrients.
One thing that a lot of people are not aware of is what happens when you don't eat enough calories. Your body, a wonderful machine, was built for starving times and feasting time, as food was scarce sometimes and abundant at others. So, when you don't feed your body, your metabolism says, "Oh, dear, here comes
starving times." And, it promptly slows down. Hence, starving and slow weight loss. So what does a person do. He/she eats less calories, and on goes the cycle.
Now we come to the "Yoyo syndrome" heavy, thin, heavy thin, heavy thin, and guess what happens? It gets harder to get the weight off each time.
Why is that? Because your body is confused. I was starved, I must slow down. I am getting fed, I must store for starving times. Hence the "Yoyo Syndrome."
Now, what is too fat? Too fat is when you are carrying too much fat, and it is hard to move. Hard to breath. Too fat is not because at 5´4 inches you weigh 140 lbs, and the Twiggy friend weighs 115lbs. Each person has a different bone structure and some people have more muscle than others. And, yes muscle weighs more than fat. Hence a person at 140 lbs may actually have less fat then a person who is the same height at 115 lbs.
If after reading this you still think you are too fat. Or, if you are really too fat. Then the best diet is to exercise and cut down on junk food. Eat healthy foods such as fruits, veggies, and whole grains. Drink lots of water. Do not STARVE yourself. Try to get off hydrogenated fats. (And, this will take some reading. You will be surprised how much hydrogenated fats are in packaged
foods) your body needs oil, just like a car. It is just some oils are better for you then others. Hydrogenated fats are not needed.
Think build health. Get proper vitamins (all natural are best!) In this day and age there is no way you can get the vitamins you need in the food you are eating. Unless, you watch every single bite, and read a tremendous amount of literature to learn and do so, plus growing your own food, so you know where it is coming from.
Do not go hungry. If you want to lose weight don't stuff yourself. Eat frequent small meals, so you never get those out of control binges that low blood sugar causes. So, there you have it in a nutshell.
As you build your health you can smile at that mirror and accept your rosy cheeks, glossy shiny hair, soft skin, and an amazing abundance of energy. So what if you weigh more than you think you should. You are you. Accept yourself. Good luck!
Teresa King (c) 2001 is the author of several ebooks, and is proud www.tipsfortop.com/whatdid.html
By Lydia Jensen
From 'The Adventures of Lydia Jensen'
My greatest pleasures and challenges in life have been a hodge-podge of activities such as learning languages, teaching, traveling, tennis, golf, cycling, cooking, gardening playing the piano, writing and PEOPLE. I have been very privileged to have had a very enriching, fulfilling and interesting life style. I have learned the languages of some of the countries in which I have lived, and most certainly the cultures and foods of all countries in which I have resided.
Wonders of wonders when we landed in Asia. A dream come true. How could anyone complain about heat, humidity, blackouts, horrendous roads, and
typhoons. From the very start, I occupied my time by playing tennis and golf most days of the week. In Vientiane, Laos, we were several expatriates who regularly met at the top of Samsanthai Road and then cycled single file to the Australian Embassy for two hours of tennis. We went early in the morning to try to avoid as much of the heat and red dust which gradually increased as the day grew longer. After tennis, we always stopped at the Fresh and Healthy for a cappuccino and then again single file headed home along the dusty Sethathirath Road and by now the hot noon sun. We were quite a sight weaving in and out among the motorcycles, tuk-tuks, cars, lorries and whatever else moved on wheels on the roads. Everyone had the right of way, it was just a matter of who was fastest.
During my whole stay in Vientiane, I only had one accident with my bike. I was heading toward the Australian Embassy when a motorbike on the wrong side of the street came directly toward me. The motorcyclist did not know which way to turn, and I insisted on being right, which I was, not that it mattered. Of course, we collided. I flew off my bicycle and landed on my behind in the middle of the street. I was lucky there was no traffic, or I probably would have been run over. Breaks did exist on motor vehicles, but few drivers knew when or how to use them. The young
Laotian on the motorcycle came over to me and helped me up. Of course, I had to tell him that he was in the wrong he should have been on the other side of the road riding with the traffic not on my side of the road driving against the traffic. He apologized most humbly and said, "Are you alright, grandmother!" Well, that really did it. Grandmother! My foot. I really told him off then. Nothing was accomplished, as Laotians are not impressed by a display of temper. It is only considered poor manners. So now I was in the wrong. So I gathered my dignity as best I could and with a slightly bent front wheel and a very sore tailbone, I wobbled home. After that episode, I was very careful when other vehicles came towards me on my side of the road, and I certainly no longer insisted on the right of way. Tun, the gardener and all-around-man took my bicycle to the shop and had it repaired for US$1.00.
Two of the most wonderful people in our lives in Vientiane, Laos, were Dao, the maid and cook and our gardener and all-around man, Tun. They were the delights of our lives. We had never experienced such complete loyalty and devotion as those two provided during our stay in Vientiane, Laos. That developing, dust-covered town which boasted not one single shopping center or even supermarket, was the most wonderful place in the world. I cried when I had to leave. I cried more when Dao refused to take on another job until she was sure that everything was alright and I was on the plane. Tun and Dao came to the airport with presents when I left. I miss them both - greatly.
That tiny, little Laotian girl, Dao, could cook up the most wonderful Thai food I have ever tasted. She spoke no English, and I went to great efforts with private Lao lessons which created many challenges to my aging brain. I bought Dao a Thai cookbook and together we managed to figure out the ingredients from the pictures. We spent a lot of time in the markets figuring out what all the herbs and spices were and how to use them. Since Vientiane, I have and always will grow my own herbs. I don't know how I ever managed to cook without fresh herbs from the garden.Another wonderful person in my life in Vientiane was Jonna, a Danish cook, who helped me out on several occasions, particularly when I had to prepare food for 95 people when we hosted the dinner after the run with the Hash House Harriers, a group who ran together every Monday evening. Jonna, Dao and I went to the Talat Thongkhankham, near Dong Miang Street to shop for vegetables, herbs and meat. We bought all the vegetables and a wonderful selection of fresh herbs. Since the refrigerator at home was not nearly large enough to accommodate all our purchases, we cleaned and prepared all the vegetables, placed them on the dining room table, turned down the air conditioner as low as it would go, shut the door and hoped for the best. We stored everything in the dining room overnight and, miraculously, it stayed fresh and crisp in spite of the 35 C outside. We bought the pork at the same market as the vegetables. With the help of one of the girls from the office, we managed to pay to have the meat put through a meat grinder in the market. I wonąt describe the episode, as it nearly made me give up ever eating meat again. But when Jonna and Dao finished cooking the Danish meatballs, they were absolutely delicious.
In preparation for the big Hash run, we also took a trip over the Friendship Bridge from Laos to Thailand and drove to Udon Thani to shop for some of the delicacies such as butter and flour for the 12 vegetable quiches Jonna prepared while I watched in wonder and amazement. Nothing was ever an obstacle to Jonna.
I have never concerned myself too much about being classified as a good cook. I cook to please. I cook to create. I cook for enjoyment. To me, cooking is an art which constantly needs to be developed. I am always reading, studying, experimenting and creating. I constantly strive to meet and perfect the challenges of a good meal, an enjoyable evening of entertainment and wonderful people.
Some of the recipes which I have listed in this week are quite simple. They include fresh vegetables and herbs which bring out the wonderful flavors and colors and nutrients which make food not only nourishing but picturesque. I believe we eat with our senses; smell, taste, sight. I will include some of Jonna's recipes from Asia at a later date, as well as some of the simple but wonderful food Dao prepared for us. In this session I want to present recipes in which fresh herbs are used.
The recipes:
Green Beans in Natural Sauce
Baked Vegetables
Baked Vegetables - variations
Vegetable Gratin
Marinated Vegetables
Potatoes and Vegetable Gratin
Celery and Carrots Julienne
Potato and Celery Casserole
All are available at Eclectic Cooking here:
By Lydia Jensen, Eclectic Cooking editor.
