Crusty White Bread
Revised from a family recipe
Makes 2 regular-sized loaves
2 TBS yeast (approx. 2 packets)
2 cups water, warm (105-115 degrees, or slightly too warm to the touch)
2 TBS granulated sugar
1 TBS salt
1/4 cup vegetable oil (plus extra for brushing)
6 to 6 1/2 cups of flour
Butter/margarine for rubbing on finished loaves (optional)
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil and let it sit 5 minutes until bubbly. Add 3 cups of flour and beat with the dough hook until smooth. If you're doing this by hand, stir it until smooth. Keep adding flour a half-cup at a time until the dough is easy to handle. If doing by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic-- about 8-10 minutes. If using a mixer (like me), keep beating the dough on low for 8 minutes or until the dough no longer sticks to your skin and pulls away from the bowl.
Place dough in a greased bowl, brush the top with oil, cover and let it rise in a warm place until it doubles in size, about 45 minutes.
Punch the dough and divide it in half. Shape each ball into a loaf by tucking the dough in the bottom and smoothing the top out. Make sure the ends are sealed under the loaf.
Place loaves seam-side down in greased loaf pans (I use 9x5x3 inch pans). Brush them with oil and let rise until double, about 1 hour.
Heat oven to 400 degrees and bake about 35 minutes or until loaves sound hollow when tapped. Take the loaves out of their pans and rub the tops of the hot loaves with butter/margarine if desired. Set them to cool on a wire rack or on the counter, whichever you prefer.
Eat and enjoy!
Recipe taken from Martha Stewart
Makes approximately 2 cups
1 cup sugar
1 TBS grated lemon zest
2/3 cup fresh lemon juice
8 large egg yolks
1/4 teaspoon coarse salt (I used regular salt)
1 1/4 sticks unsalted butter, cut into 1/2-inch pieces
In medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted and the mixture is thick enough to coat the back of a spoon and small bubbles for around the edge of the pan, approximately 5 minutes (do not boil).
Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
It was a fun afternoon of baking. I can't afford to do that all the time, but when I do get a chance I always feel a sense of accomplishment. Plus, having the smell of homemade bread wafting in your apartment is SO worth the effort!
Well, today is Ryan's birthday celebration at his parents house. He's turning 25! I can't believe that when I first was married to him he was 21...time sure does fly when you're having fun :)