Nomsday: Bread Win
So, the trouble i have with bread, is that most recipes i attempt make two loaves. About the time i'm finishing eating the first, the second has reached the proper consistency to be used as a football, or a brick. And i hate wasting food like that, so I tend not to make it unless i'm expecting to feed someone else in the process.
Except now i've discovered freezer bread!
One batch split into 4 lumps frozen in separate baggies, and when i feel like i might want bread, one bag thaws overnight and makes 4 dinner-roll type bready bits. What's really nifty is, i discovered i could use honey instead of sugar (which let me use up some honey and i only later realized i wouldn't have had the sugar for it anyhow), so the rolls cooked up plain are just sweet enough to be good for breakfast foods, with jam, or i can roll 'em around in herbs or garlic or what have you before cooking. Single-serving size herb bread.
Mom's yellow Pillsbury cook book (now featuring new microwave section XD) wins again!
Here's the recipe:
2 cups of flour plus 3 to 4 cups flour
1/4 cup Honey OR 1/3 cup sugar
2 tsp salt
2 packages active dry yeast
2 cups milk
3 tbsp butter or oil
Combine 2 cups of flour, salt, yeast, and sugar (put honey in with milk).
In a saucepan, combine milk and butter, and heat gently until very warm. Add to flour mixture and beat to combine.
Work in remaining flour gradually until you have a stiff dough. Kneed 7 - 8 minutes until smooth and elastic.
Cover and let rise about 15 minutes. Divide into loaves or bags.
To bake without freezing:
Shape dough into desired pans, allow to rise a second time.
For a loaf, bake 375 for 35 to 40 minutes.
For Rolls, bake 400 for 15 to 20 minutes.
To freeze and bake:
Seal tightly and freeze up to 6 weeks.
Thaw at room temp about 6 hours or in fridge 12 hours plus one hour at room temp.
Bake as directed above (including the rise a second time part, although my dough never rose very much at any time.)
Except now i've discovered freezer bread!
One batch split into 4 lumps frozen in separate baggies, and when i feel like i might want bread, one bag thaws overnight and makes 4 dinner-roll type bready bits. What's really nifty is, i discovered i could use honey instead of sugar (which let me use up some honey and i only later realized i wouldn't have had the sugar for it anyhow), so the rolls cooked up plain are just sweet enough to be good for breakfast foods, with jam, or i can roll 'em around in herbs or garlic or what have you before cooking. Single-serving size herb bread.
Mom's yellow Pillsbury cook book (now featuring new microwave section XD) wins again!
Here's the recipe:
2 cups of flour plus 3 to 4 cups flour
1/4 cup Honey OR 1/3 cup sugar
2 tsp salt
2 packages active dry yeast
2 cups milk
3 tbsp butter or oil
Combine 2 cups of flour, salt, yeast, and sugar (put honey in with milk).
In a saucepan, combine milk and butter, and heat gently until very warm. Add to flour mixture and beat to combine.
Work in remaining flour gradually until you have a stiff dough. Kneed 7 - 8 minutes until smooth and elastic.
Cover and let rise about 15 minutes. Divide into loaves or bags.
To bake without freezing:
Shape dough into desired pans, allow to rise a second time.
For a loaf, bake 375 for 35 to 40 minutes.
For Rolls, bake 400 for 15 to 20 minutes.
To freeze and bake:
Seal tightly and freeze up to 6 weeks.
Thaw at room temp about 6 hours or in fridge 12 hours plus one hour at room temp.
Bake as directed above (including the rise a second time part, although my dough never rose very much at any time.)