The Boys with Gram & Papa

White Bread

This is my white bread recipe.  I use it to make loaves and rolls.  Here is the recipe:

1 1/3 cups water

3 tablespoons butter or margarine

3 tablespoons sugar

1 teaspoon salt

4 cups bread flour

2 1/2 teaspoons yeast

Use dough cycle.  

At end of the cycle remove dough and divide.  for rolls divide into 16 pieces.   Place on cookie sheet and let rise 40 minutes.  For loaves divide into two pieces.  These will weigh 1 lb each.  Place into 2 greased loaf pans.  Let rise 40 minutes.  Bake in 350 degree oven.  15 minutes for rolls or 25 minutes for loaves.  

Well, Joe is off to Tulane.  I decided to make him some homemade bread to take with him since he will not be in and out to grab one now and then.  Joe, we wish you all the best and when you come home we will try to furnish a refill :) 

Cranberry Bread

Mother loves different kinds of bread and she loves fruit.  I found this recipe that I made for her and it is much like challah with the added orange zest and dried cranberries.  I hope you enjoy it.  Oh, it called for nuts, but I did not put them in this time.

Cranberry Nut Bread from Bon Appetit

Yield: 2 loaves

1/2 cup buttermilk

2 large eggs

2 tablespoons (1/4 stick) unsalted butter, melted, hot

1/3 cup (about) hot water (120°F to 130°F)

1 1/2 tablespoons orange extract

1 1/4 teaspoons salt

1/3 cup sugar

3 cups bread flour

2 1/2 teaspoons quick-rising dry yeast

1 cup dried cranberries

1/2 cup coarsely chopped walnuts

1 large egg, beaten to blend (for glaze)

Directions:  Add ingredients to bread machine pan in order listed.  Remember the flour separates the yeast from the liquid and the salt and sugar.  Add fruit and nuts during last kneading.

When machine ends turn dough out onto floured surface and shape into two loaves and place in two greased loaf pans.  You can braid this into one large or two small braids if you do not want to use pans.   Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

Baking pizza with my granddaughter...

Oh, this is the life - to bake with my granddaughter.  She has loved to play with the dough since she was very small, about 3 years old.  The new bread machine from Emeril is wonderful.  I love the large capacity.  It will make 3 pounds of dough.  So, we made the dough and had enough to make 4 - 10 inch pizzas.  The recipe came in the book with the machine.  I was worried because it had no sugar.  Here is the recipe: 

1-2/3 cups water

2-1/2 Tablespoons olive oil

2-1/2 teaspoons salt

5-1/3 cups white flour

2-1/2 teaspoons yeast (active dry, quick-rise or bread machine)

Use dough cycle and add ingredients to machine in order given.  Start machine.  At the end of the cycle, turn the machine off and remove the bread pan.  The dough is ready to use.

McKenna made her own as you can see.  She wanted a cheese and black olive pizza.  I had a sweep with everything I had on hand (we were out of pepperoni) and Papa had a sweep with lots of jalapenos :)  The sauce was picked up in Wisconsin and called Dei Fratelli Pesto Italian Dip.  Very interesting and delicious.  The last piece of dough was used to make a dessert pizza - Chocolate Pizza!  Wonderful.  I used a cook and serve chocolate pudding and let it cool.  This was spread on the pizza and then a crumb topping was placed.  Everyone enjoyed the pizzas. 

Baking with SueLynn

Welcome to my blog.  I have tried to find a place to leave my daily baking activities.  I have a granddaughter who has been baking with me and we would love to share these experiences.  Be sure to come back and check out this site soon.