Classic White Bread

The other week I was reading this post on my sister in laws blog how she makes homeade bread every friday and has fresh bread and jam for dinner. Doesnt that sound DELISH!! So I had time to kill and decided to make some bread! Once again, I am grateful for my lovely assistant, Kitchenaid Mixer. She so kindly does all the kneading.. Isnt that sweet!
I halfed this recipe and it turned out just fine, it was also gone by the next morning!! Next time I will make both loaves!!

Betty Crockers Classic White Bread

6	to 7 cups Gold Medal® all-purpose flour* or Better for Bread® bread flour
3	tablespoons sugar
1	tablespoon salt
2	tablespoons shortening
2	packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4	cups very warm water (120° to 130°F)
2	tablespoons butter or margarine, melted, if desired

6-7 cups all purpose flour

3 tablespoons sugar

1 tablespoon salt

2 tablespoons shortening

2 packages regular or quick active dry yeast (4 1/2 teaspoons)

2 1/4 cups very warm water

2 tablespoons butter or margarine, melted if desired

1. In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray.
4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
6. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

6	to 7 cups Gold Medal® all-purpose flour* or Better for Bread® bread flour
3	tablespoons sugar
1	tablespoon salt
2	tablespoons shortening
2	packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4	cups very warm water (120° to 130°F)
2	tablespoons butter or margarine, melted, if desired

NOthing beats the smell of fresh bread in the oven!

Enjoy!

Jen

Quick & Easy Rolls

I am all about some delicious dinner rolls! My all time favorite is my meme's monkey bread which I will post next time I make it but until then these will do! They were so simple to make and I only had to endure one rising process rather than the 2 or 3 that some breads make you wait for! SO here they are:

Quick & Easy Dinner Rolls

1 pkg. active dry yeast
1 c. lukewarm water
1 egg
1/4 c. sugar
1 tsp. salt
1/4 c. oil or melted butter *I used the oil
3 c. flour, sifted * I did not sift my flour but I am sure that they would come out even fluffier if you do, or you can use bread flour instead.

Dissolve yeast in lukewarm water. Add egg, sugar, salt and oil (or butter). Add half the flour, and beat until smooth. Add rest of flour and beat again until smooth. Fill greased muffin pans half full and let rise until double.
Bake at 400°F for 15 minutes. Brush tops with butter while still warm.

See how simple these are? You can even make loaves of bread with this recipe. 
But Don't forget the butter and homeade jam!
Enjoy!
Jen

The easiest pizza dough recipe

Whenever I want something easy and filling I make a pizza. Okay not everytime, but it is a family staple food! Before I write out the recipe you must know this one secret. KITCHEN AID.

The kitchen aid has changed my cooking life. Anything I have to mix or knead is now done by my red beauty! If only she could roll out dough too.... Anyways, If you do not have an electric bowl mixer ie kitchenaid, bosch, etc.. I highly suggest you ask Santa for one for Christmas! Especially if baking/cooking more is one of your new years resolutions! (Oh and you can mash and shred things with it too!)

Easy Crispy Pizza Dough

1 packet insant dry yeast

1 cup warm water

1 tsp salt

1 tbs olive oil

1 tbs sugar

*spices to taste (optional)

2 1/2-3 1/2 cups of flour

Mix water and yeast together and let sit for a minute. Add salt, olive oil, sugar and 2 cups of flour

Mix together and add 1/2 cup of flour until dough is firm but slightly sticky.

Put dough in oiled bowl (roll the dough in the oil so all sides are covered) and let sit for 1 hour or until doubled in size.

Preheat oven to 450*

Roll out your dough and place whatever sauce and toppings you desire!

Bake for 15-20 minutes or until crust is golden brown.

*Spices to taste-I will sometimes add garlic and oregano to my dough to give it a little extra flavor, it tastes great with out it though!

Slice, Dish, & Enjoy!

Jen