Saturday, January 22, 2011

Busy Busy!!

So, I'm trying out a different name - Babcakes. Specializing in all things sweet.

Which is what I do.

We'll see if that sticks or not.

I missed last soup Wednesday's post, but to be honest, I was really thrilled with the soup. It all got eaten, which is a sure sign it wasn't bad, but it wasn't a favorite. I did make a bread that got requested outside my own house. I love homemade bread. My dad used to make it a lot. Doesn't much anymore, but I've had the chance to learn from him. That means a lot to me. Anyway, looking through recipes and trying this and that, this one is really really great. Of course, homemade bread takes time and planning, but the end result.... well. You just can't beat it.

So, here's Pam's Country Crust Bread (whoever Pam is...)

Makes 2 loaves

2 - (1/4 oz) envelopes active dry yeast
2 cups warm water (105 - 115 degrees)
1/2 cup sugar
2 large eggs
1/4 cup vegetable oil
1 Tbsp salt
1 Tbsp lemon juice
6 to 6 1/2 cups bread flour
1 Tbsp vegetable oil
1 1/2 Tbsp butter, melted

1. Combine yeast, warm water and 2 tsp. sugar in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in eggs, next 3 ingredients, 3 cups flour, and remaining sugar. Beat dough at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3 1/2 cups flour until a soft dough forms.

2. Turn dough out onto a well- floured surface, and knead until smooth and elastic (about 8 to 10 minutes), sprinkling surface with flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until doubled in bulk.

3. Punch dough down; turn out onto a lightly floured surface. Divide dough in half.

4 Roll each dough half into an 18- x 9- inch rectangle. Starting at 1 short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in a lightly greased 9- x 5-inch loaf pan. Brush the tops with oil. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

5. Preheat the over to 375 degrees. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to a wire rack, and brush loaves with melted butter. Let cool completely (about 1 hour).

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