Soft Wrap Bread

Recipe Here

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Jenny’s Whole Wheat Bread

(Makes six loaves)

6 ½ cups of warm water (I get the water as hot as I can get from the tap)

3 T Saf Yeast (divided)

6-7 cups of freshly ground whole wheat flour

2/3 cup total oil/applesauce

3 T lecithin

2/3 cup honey or 1 cup sugar

2 T salt

½ cup Vital Wheat Gluten

3 T Dough Enhancer

8-9ish more cups of whole wheat flour, more or less as needed

Optional:  ½ cup ground flax seed

In a large bowl (Bosch/K-tec), place warm water, ½ the yeast, and about 6or 7 cups of the flour.  After mixing, it should look about like pancake batter.  Cover this mixture and let it “sponge” for 30 minutes.  The sponge will be bubbly and smell yeasty.

Stir to punch down.  Then add the other half of the yeast (this gives it a yeast “boost”), the oil/applesauce mixture, lecithin, honey, slat, vital wheat gluten and dough enhancer.  You would also add the ground flax seed at this point.  Mix to blend.  Add about 2-3 cups of flour and mix to blend.  Keep mixing (I do a #1 or a #2 on the Bosch) and add flour about a ½ cup at a time until the dough starts to clean the sides of the bowl.  Stop adding flour.  This is a soft and slightly sticky dough.  Knead (Bosch #2) for 10 minutes—auto knead for K-tec.

Let dough rise covered fro about 15 minutes.  You do not want to let it double in size at this point because that will break the gluten strands you have worked hard to develop.  It’s just a mini rise.

Spray counter with vegetable spray.  Punch dough down and divide into six pieces.  Shape loaves and place in pans sprayed with vegetable spray.  (pans measuring 8 ½” x 4 ½” work best.)  Cover, let rise until almost doubled.

Bake in oven at 350 degrees for about 25 minutes (180-190 degrees with internal temperature)

When done, immediately take out of pans and cool on racks.  Cover with a towel to soften crust or brush with butter.

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Pancake Syrup - Not Your Maple

Recipes for Coconut syrup, raspberry/blueberry syrup and cinnamon syrup at Home Based Mom -- Ok -I just usually throw the maple out -- in the jar I always use -- such not a fun mom!

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Cranberry-Almond Cereal Mix

In a large mixing bowl combine the following:

1 cup regular rolled oats
1 cup quick-cooked barley
1 cup cracked wheat
1/2 cup sliced almonds
1 cup dried cranberries
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt

Mix, Cover tightly; store at room temperature for up to 6 months.

For 2 breakfast servings, in a small saucepan bring 1 1/3 cups water to boiling. Add 2/3 cup of the cereal mix to boiling water.

Reduce heat, Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency. (My cereal cooks for a short 2-3 minutes).

If desired, serve with milk.

Recipe Source: CBW

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ASIAN BBQ PORK

Found this at Minidika Moments
(Recipe adapted from Cuisine at Home)

1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced

2 T. veg. oil
8 Country style spare ribs or pork chops

1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

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APPLE STRUDEL PANCAKES

These sound amazing!  I'm not sure whether to file them under breakfast or dessert -- They are supposed to be a breakfast food -- but, then pancakes do have "cake" in them -- Maybe that's why I love them!  Recipe found at Mindika Moments.

2 C. pancake mix
3 eggs
1 C. buttermilk
1 apple, peeled and cored
½ C. butter, softened
½ C. brown sugar
½ C. peacans, chopped very finely
½ t. cinnamon

1. Mix pancake mix, eggs and buttermilk until well blended. If the batter is too thick, add a little more buttermilk.
2. Slice apple to ¼ inch thick slices.
3. In a small mixing bowl beat the butter, sugar, nuts and cinnamon.
4. Place an apple slice on a greased pancake griddle.
5. Pour desired amount of batter over the top of the apple slice.
6. Allow pancake to cook until bubbles stop popping in the batter
7. Flip to cook the other side. Right after flipping, place 1 spoonful (or desired amount) of butter mixture on top of the pancake to melt.
8. Serve and eat immediately.
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BROWNIES - Very Low Fat

Ingredients:
1/2 c. unsweetened dark cocoa powder
1/2 c. unsweetened applesauce
3 egg whites
1 c. sugar
1 tsp. fine sea salt
1 tsp. vanilla extract
1 tsp. instant coffee granules (optional)
1/2c. white whole wheat pastry flour

Method:

Mix all dry ingredients then add applesauce and egg whites ad fold into dry mixture. Put in 8 inch square pan. Bake at 350 degrees for 20-25 min.

Nutrition Facts/Serving:
99 calories
23 g. carbohydrate
0.5 g. fat


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ARTICHOKE DIP - Made Healthy

Ingredients:
1 15 oz can artichoke hearts rinsed and drained
3/4 c. cannellini beans rinsed and drained
1/4 c. chopped frozen spinach, thawed and drained well
2 tblsp. grated parmesan cheese
2 tbsp. reduced fat sour cream
2 tbsp. part skim ricoota
1/2 tsp olive oil
1/8 tsp. garlic powder

Method:
Heat oven to 350 deg. combine all ingredients in a food processor and pulse to a rough puree spread in a shallow 8 inch serving dish and bake until bubbling (about 30 minutes). Serve with warm pita chips or whole wheat crackers

Nurtition Facts/Serving: 
68 calories
9 g. carbohydrate
2 g. fat


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Cinnamon Coated Pecans

(found on both MeckMom and Allrecipes)
Ingredients

Whip till fluffy:

2 egg whites (use 3 egg whites if your eggs are small)

2 tbs. water

Fold in:

2 lbs pecan halves (almonds or a mix works too)

Mix and toss with egg coated nuts:

2 cups white sugar
2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Spread into a large greased baking sheet.  Bake 350 for 15 minutes, stir and bake 15 min more.  Continue until coating is dry and nuts are toasted (about an hour)

Store in airtight container or freeze.

Makes a great neighbor or teacher gift!

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BBQ Black Bean Burritos

Yummy and Simple.... I love it!  Found the recipe here...


In the crockpot, add the following ingredients:

1 small onion, diced

1/2 tsp garlic, minced

2 cans of black beans, undrained

1 cup bbq sauce

1/4 tsp liquid smoke

2 boneless skinless chicken breasts

Cook all day on low.

Make some spanish rice or white rice on the stove or in the rice cooker.

Fill tortillas with rice and chicken mixture and add cheese, salsa, guacamole and sour cream

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Peppermint Cream

What a yummy idea... I found this over at Make & Takes -- you can visit  there for complete directions.

Basically for 16 oz of whipped cream (either cool whip or real) stir in 1/2 cup of powdered candy canes (crushed in a blender).

Top on your favorite hot cocoa -- freeze the extras!  Yum!

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Orange Roughie Dijonaise

from Hilton Head Health Institute

 

INGREDIENTS:

            4 orange roughie fillets (6 oz.)

            3 tbsp non-fat mayonnaise

            1 tbsp mustard

            ½ tsp prepared horseradish

            1 tsp fresh dill (chopped)

            2 tbsp bread crumbs (unseasoned)

            ¼ tsp lemon zest

            1 tsp paprika

            Vegetable Spray

 

PROCEDURE:

• Spray baking dish large enough to just fit the fish in a single layer
• Fold the thin end of the fillet under and layer in the pan
• In a bowl, mix the mayonnaise, mustard, horseradish, dill and lemon zest.  Spread evenly over the fish
• Sprinkle with the bread crumbs and the paprika
• Spray top of fish with vegetable spray
• Bake uncovered in oven at 350º for approximately 20 minutes

 

Chef’s Tip:  Try spreading blanched spinach or broccoli between the folded layers of fish.  NOTE:  The sodium content of mustard varies a great deal with Dijon mustard tending to be quite high.  Keep this in mind if you are following a low sodium diet plan. 

 

Servings:  4

Fat:  1.5 grams

Calories:  160

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Apple-Kashi Breakfast Pilaf

from Hilton Head Health Institute  

I great substitute for Oatmeal!

1c                    Kashi® 7 whole grain pilaf

2c                    apple juice

2c                    water

1c                    apples-peeled and diced

¼ c                  honey

1 tsp                vanilla

1 tsp                cinnamon

½ tsp   nutmeg

Bring apple juice and water to a boil. Add Kashi® and apples then cover and cook for 1 hour on low heat. Remove from stove and stir in remaining ingredients. Reheat to serve.

Yield: 4 cups

Serving Size: ½ cup

Calories: 152

Fat: 2

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Lavosh Pizza - from Hilton Head Health Institute

from Hilton Head Health Institute

I had a lavosh pizza years and years ago at a restaurant in Scottsdale.  I remember loving it!  I think it simply had mozzarella and thinly sliced tomatoes.  This looks good as well!

1 Large whole wheat Lavosh cracker

6 ounces pasta sauce, fat-free

2 tablespoons fresh garlic, minced

1 ½ cups artichokes, canned, drained, and quartered

1 ½ cups bell pepper, diced

4 cups fresh spinach, chopped

1 cup red onion, thinly sliced

½ cup part-skim mozzarella cheese

¼ cup parmesan cheese, finely grated

2 tablespoons fresh Italian herbs, chopped

 

Other toppings include: chicken, pineapple, mushrooms, squashes, jalapeños, Canadian bacon, etc. Including these items on the pizza will increase the calorie count

 

Place Lavosh cracker on large baking sheet. Spread pasta sauce over the cracker all the way to the edges. Sprinkle with garlic. Top with spinach and remaining vegetables. Top with cheeses and herbs. Bake 7 to 10 minutes at 400° or until golden browned and bubbly.

 

Remove from oven and transfer to a large cutting board. Cut into 8 even pieces.

 

 

Number of servings:              4

Serving Size:                          2 slices

Calories per serving:             256

Fat grams per serving:          6

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Food Lovers Fat Loss - Robert Fergusen

Crescent Rolls

Don't these look great!  The biggest thing I learned from this recipe is to spread softened butter on the dough circle before slicing into pizza slices.

Recipe Here

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Sausage Stuffing

I love homebased mom.... her recipes look so yummy.  I agree with her, dry stuffing is better and  I love this which begins with a stuffing mix (which is all my family gets -- and they love it) but adds a few mix-ins which look great!  I'll have to give this a try!

Sausage Cornbread Dressing

2 1/2 C water

1 C brown rice

1 box cornbread dressing (will have two pouches inside, use both)

1 package Jimmie Dean Sausage (I use regular)

1 1/2 C celery, chopped

1 C onion, chopped

1/2 C butter

2 1/2 C chicken broth

Boil rice in water until water is absorbed (remember brown rice takes a lot longer than white rice to cook)  Brown sausage.  Saute celery and onions in butter.  Mix rice, cornbread dressing, susage, onions and celery together and stir in chicken broth.

Place in a 9 x 13 pan and bake covered for 30 minutes at 350 degrees.  Remove cover and bake for 15 additional minutes allowing top to brown and crisp up.

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Parsnip Muffins

Recipe courtesy Alton Brown, 2009

Prep Time:

35 min

Inactive Prep Time:

15 min

Cook Time:

25 min

Level:

Easy

Serves:

12 muffins

Ingredients

• 1-ounce sliced almonds
• Nonstick spray
• 8 1/2 ounces all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3 whole eggs
• 3/4 cup plain whole milk yogurt
• 1/4 cup vegetable oil
• 8 ounces sugar
• 10 ounces grated parsnips

Directions

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

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Jorge Cruise Brownies

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Kitchen and Baking Tips

Run cold water over bacon before placing in the pan to fry and the bacon won't shrink as much.

Substitute club soda for the water or milk called for in your complete pancake mix. Your pancakes will come out light and fluffy!

When serving your guests chocolate chip cookies, heat in the microwave for a few seconds. The chips will be "melty" and your cookies will taste freshly baked.

To prevent salt from "caking" in your shaker, add a little dry rice.

Add a teaspoon of vinegar to your cake mix. It will improve the texture and moistness and you won't taste the vinegar in the cake.

Don't pour out that leftover sweet pickle juice! Thinly slice onions cucumbers and colorful bell peppers and allow them to soak in the juice for a few days. It will make a wonderful treat on your grilled burgers.

When soaking your beans for cooking, add a couple of teaspoons of baking soda. This will greatly reduce the flatulance caused by beans.

Toothpaste removes the "onion smell" from your hands.

For a refreshing twist to your ice tea, serve with frozen ice cubes made from cranberry juice or lemonade.

For a fun twist on your birthday cake, use fruit flavored lifesaver candies as "candle holders" on your birthday cake.

Did you accidentally pour grease down your sink? Mix dishwashing liquid with a pan of boiling water to clear your drain.

Before frying potatoes, allow them to soak in cold water for about an hour. Your potatoes will fry up crispier.

Did you know that 1 large marshmallow is equivelant to 10 miniature marshmallows?

To soften butter for spreading, heat a glass or pottery bowl in the microwave before company comes and turn the bowl upside down over the butter.

If your cake or quick bread recipe calls for greasing and flouring the pan, try keeping a box of white or vanilla cake mix on hand and use that in place of the flour. Your cakes and quick breads won't have a "floury" taste.

If you use glass baking dishes, turn the oven temperature down by 25 degrees. This will save you from overbaking or burning.

If your cake recipe calls for drained, canned pineapple in its own juice, then reserve the drained juice and use it in place of the water that's called for in the recipe.

Always "fluff" your flour with a whisk before measuring for cookies and cakes. This will make measuring more accurate and your baked goods will come out just right!

For "homemade Pam cooking spray," fill a spray bottle with vegetable oil.

To keep brown sugar soft, place in a Zip Lock freezer bag immediately after opening the box. "Squeeze" all the air out of the bag and then seal. It will remain soft for months and months!

When making Rice Krispy bars or other "sticky" treats, run your hands under cold water first. The marshmallow won't stick to your hands. You can also spray your hands with Pam.

If you marinate your beef in red wine, it will be very tender. The alcohol will "cook out" when grilling. Save the leftover wine by freezing it in an ice cube tray. After it's frozen, place the cubes in a Zip Lock freezer bag for future cooking use.

Before baking your cookies, cover and refrigerate the dough for about an hour or two. Your cookies will come out evenly golden brown. If making "monster cookies," scoop the refrigerated dough with an ice cream scoop and flatten a little with the palm of your hand.

For quick and easy donuts, buy a can of biscuits then separate. Use a floured bottle cap to "cut" the centers out. Fry in hot oil (About 350°) and drain on paper towels. While still warm, toss biscuits into cinnamon-sugar mixture.

When cooling your quick breads after baking, place the loaves on a wire rack. "Soggy bottoms" are created when the quick bread is left to cool in the pan.

Do you have trouble with weebles in your kitchen? Store your flour in the freezer.

Want a quick and easy way to slice mushrooms or strawberries? Use an egg slicer!

For a wonderful flakey pie crust, always use ice water. Replace 1 teaspoon of the ice water with 1 teaspoon of vinegar.

For a yummy twist on your banana bread, add a can of drained pineapple in it's own juice. This will make the bread very moist!

For moist baked chicken, soak in buttermilk first.

When making fudge, line your pans with aluminum foil, leaving some hanging over the edge of the pan. You can remove the fudge by simply picking up both ends of the foil. Cut your fudge into squares. No messy pan! I love the new Reynolds Release foil!

To prevent boiled eggs from "cracking," always make sure the eggs are at room temperature before placing them in the pot. Use regular tap water with a little salt and slowly simmer. Never boil!

When slicing boiled eggs, dip your knife into cold water first. This will prevent the yolk from sticking to the knife.

To easily peel garlic, place it in the microwave for about 10-15 seconds. The skin will easily slip off.

When boiling corn, add sugar in place of salt. Your corn will taste delicious and won't toughen the corn like salt will.
To remove all those "strings" after husking the corn, wet a paper towel and rub downwards on the ear of corn.

Citrus fruit tip: The heavier the fruit, the juicier and sweeter it will be. Always "weigh" citrus fruits in your hand before buying.

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Bread baked in a paper bowl

What a fun idea!  I love this little paper basket you can bake the bread in.  It is so rustic and fun.  As for the bread recipe, which you can find at the  Wild Yeast Blog....  I have no idea what Panettone is!  And it looks complicated!  But, wouldn't any loaf work?  PDF



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Pumpkin Spiced Cream Cheese Breakfast Rolls

I would be on a diet!  These look amazing....  I've definately got to give it a try...  Visit pickypalate for more pictures to drool over!

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1.  Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  Place around 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle.

2.  Bake for 28-30 minutes or until rolls are golden brown.  Remove and let cool for 10 minutes.  Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1.  Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.

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A Cookbook Giveaway!

An awesome giveaway from Home Based Mom -- if you haven't visited her site yet, it's a must!  Talk about a muli talented lady.  Some people amaze me with all they do!

Another site to visit is the Pioneer Woman Cooks  - for incredible humor, stunning photography and delicious food recipes!  And that is what Home Based Mom is giving away... her new cookbook!

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Banana Milk Cake

From Poof Happy Home

She says:  

My aunts and Mom only knew that my grandmother mixed Sugar and Milk together and boiled it on the stove until all the sugar was dissolved and somewhat thickened.  Then this Sweet Sticky Syrup was poured down into the cake layersby poking them with a knife to open up small slits for the sweet stuff to run down into. Then More Milky Syrup was poured over the entire layer that covered it as itdrizzled down the outside edges. This cake was made with a Cake Box Mix…Yellow Layers… For the Sweet Milk Mixture she used about a Cup of Sugar and stirred in about one and a half cups of milk. Yes, I know, YOU want the exact measurements, right. Sorry, this is how my grandmother cooked. A pinch of this and a Dash of that..!!!  We added bananas on top and between the layers. Of course you can add Your Favorite Fruit or be creative with these Yummy Sticky Layers of Cake and dream up your own concoction.

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Easy & Delicious Chicken Noodle Soup

A recipe from MeckMom -- she says it takes only 30 minutes -- looks pretty basic, but I like the addition of the herbs and I've got to give those noodles a try! (From Walmart in the pasta aisle)

Ingredients:

10 cups water
10 cubes of chicken boullion (canned chicken stock works too but it’s a little more expensive)
1 tsp or so of McCormicks Herb Chicken Seasoning (garlic & herb flavor)
3/4 cup chopped yellow onion
2 cups peeled carrots, chopped
2 cups chopped celery
1/2 lb. extra wide homestyle noodles (I like Das Dutchman Essenhaus – you can find them in the pasta aisle of WalMart)
3 boneless, skinless chicken breasts
Salt to taste (I like ground sea salt)
Ground pepper to taste

Directions:

1.  Chop onions, carrots and celery (I usually save myself a little time by doing this steps while the kids are at school.  I chop everything, throw it all in a big ziploc bag and then stick it in the fridge until dinnertime).

2.  Pour water into large soup pot and heat on high.  Once it reaches a rolling boil add the bouillon cubes, stir until dissolved.  It should look like this…

3.  Turn the burner down to medium and add in the McCormick’s seasoning (if you can’t find this particular brand, just use any chicken seasoning that has a garlic & herb flavor).  I don’t really measure it, I just shake it into the pot until the top of the broth is lightly covered.

4.  Add in the onions, carrots and celery and let simmer for about 5 minutes.  It should look like this…

5.  Add in the noodles (you’ll need about half the package) and stir.  Allow pot to simmer for 15 minutes stirring occasionally.

5.  Add in the whole chicken breasts and let simmer for about 5 minutes.

6.  Pull out the cooked chicken breasts and seperate them into large chunks with two forks (you could chop them if you’re in a hurry, but I like the texture of the big hunks of torn chicken).

7.  Add the chicken back into the pot and simmer for a few more minutes (or until your noodles are cooked through).  Add salt and pepper to taste.

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Honey Wheat Bread

I got this recipe from MeckMom and it looks delicious.  (Visit her site for step by step with pictures instructions)

She says....

"I tried out and adapted several different wheat bread recipes and finally settled on this one for three basic reasons.  1 – It’s made entirely from food storage ingredients (no refrigerated items needed).  2 – The finished product is good for sandwiches or toast.  3 – It freezes really well so I can make four loaves in one batch and have enough to last the entire week.

This recipe uses both wheat and bread flour.  If you like your bread more dense, you’ll want to increase your wheat flour.  If you prefer it fluffy, reduce your wheat flour and add a bit more bread flour.  I make mine in my Bosch mixer, if you’re using a KitchenAid you might want to half the recipe.  I’m not sure how much dough those machines can handle.

Ingredients

4 cups warm water (110 degrees or so)
1 Tbsp sugar
2 Tbsp active dry yeast

2/3 cup sugar
2/3 cup vegetable oil
2/3 cup honey
4 tsp salt
6-8 cups wheat flour
4-6 cups bread flour (you can use all purpose too)

Directions

1. Add the tablespoon of sugar to the warm water and then add the yeast and let it sit for 5 minutes
2. Meanwhile, add 2/3 cup sugar to mixing bowl.  Next add oil and then honey (use the same mixing cup – the oil residue will help the honey slip out easily).  Add salt and yeast mixture (it should be foamy) and blend lightly.
3. Add wheat flour one cup at a time and mix well.  I don’t really measure, I just keep adding wheat flour until the dough is thick, sticks to the beaters and starts to look like this…
   
4. Change to a dough hook attachment.  Add bread flour to the mixture half a cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.  Increase motor speed and “knead” the dough for 6 minutes or so (you could also do it by hand on the counter – just increase the time to 10-15 minutes).  Continue to dust with flour as needed.  It will look something like this…
   
5. Turn your oven to it’s lowest temperature (I use my warm setting) and move the rack down to a low position.  Grab a large bowl and coat it lightly with oil.  With floured hands, form a smooth and elastic ball with the dough and drop it in the bowl.  Flip dough ball once to coat the entire surface of the with oil.  Cover the bowl completely with plastic wrap.  It should look something like this…
   
   
6. Turn your oven off, then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool).  Let it rise until doubled (about 45 minutes).  It should look something like this when it’s finished…
   
7. Lightly grease 4 standard size bread pans (I prefer glass because it’s easy to see when the bread has cooked through by checking the browning on the bottom).  Punch down the dough.  Divide it into four even chunks.  Shape the sections into loaves by tucking the dough under itself.  Place the sections in the pans and return them to the warm oven (you may want to warm it up again – just be sure to turn it off before you put the loaves in).
   
8. Let the loaves rise until they double in size or are about 1-2 inches taller than the pans (about 30 minutes).
9. Pull loaves out of the oven and preheat to 365.  Place loaves back in the oven and bake for 25 to 30 minutes.  If your loaves start to brown too quickly, cover the tops with aluminum foil (I use a disposable oven liner because it’s faster and easier to work with).
   
10. Once your bread is cooked through, take pans out of the oven and place finished loaves on cooling racks.  Allow the loaves to cool for about 10 minutes before slicing (5 minutes if the smell of fresh baked bread is making your stomach growl and you can’t stand to wait any longer).
    

Doesn’t that look delicious?  Just wait until you cut yourself a thick slice in the morning and slather it with strawberry freezer jam.  It’s great way to kick off your day.  I promise, once you get the hang of making this each week, you’re family will never want to go back to store-bought again

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