Farmhouse White Bread

Farmhouse White Bread ... as a roll

When I was young, my mother used to bake two to four loaves of white bread a week.  She mixed and kneaded the dough by hand, without a mixer or breadmaker for help.  When the warm loaves came out of the oven, my brothers and I would fight over who got the heels of the loaves.  A chewy, crispy crust was always the best part.

Breadmaking need not be time-consuming or complicated.  My favorite bread recipe can be mixed together in minutes, and then it's just a matter of patience.  While the crust remains a favorite, I love the tender crumb that this bread produces.

Farmhouse White Bread

(yield:  two loaves)
Printable version of this recipe

2 c. warm water (110 degrees)

1/4 c. white sugar

1-1/2 T active dry yeast (the equivalent of two packets)

1-1/2 t. salt

1/4 c. vegetable oil

6 c. bread flour

DIRECTIONS

Proof the yeast in a stainless steel Kitchenaid mixing bowl.  Place warm water in bowl; mix in sugar.  Then sprinkle yeast on top.  Allow yeast to proof for 10 - 15 minutes, or until a creamy foam covers the top of the water.

Add salt and oil to the yeast mixture, stirring gently by hand.

Insert dough hook and mixing bowl into the Kitchenaid mixer.  Set speed to 2 and add flour, one cup at a time.

To knead the dough, set mixer speed to medium (about a 4) and let it mix for 5 minutes.

Meanwhile, oil a large Pyrex or stainless steel bowl.  When dough is done kneading, turn it out onto a floured board and fold it over itself a few times.  Place it in the bowl, turning it over to coat with oil.

Cover with a piece of plastic wrap that has had one side sprayed with nonstick cooking spray.   This side should face down into the bowl and is meant to trap warmth without sticking to the dough.  Place bowl in a nondrafty spot and cover with a towel.  Allow to rise until the dough has doubled in bulk.  This usually takes 45 minutes to an hour.

Remove the wrap and punch down the dough.  Turn out onto a floured surface and knead for a few minutes.  Divide dough in half and place into two oiled Pyrex loaf pans.  (Note:  I prefer to actually oil the pans; nonstick spray doesn't release the bread easily after baking.)

Cover pans with plastic coated with nonstick cooking spray and a towel.  Allow to rise again until doubled in pan, between 30 minutes to an hour.

Bake loaves at 350 degrees for 25 - 30 minutes.

Notes:  this dough also makes excellent rolls.

Source:  the original recipe was discovered on www.allrecipes.com as "Amish White Bread."

Southwest Shredded Chicken

I am a big fan of planning ahead and like to tuck away freezable items like this Southwest Shredded Chicken for when I need to throw together a meal in minutes.  Everyone has their own twist on this recipe, but I find this particular one to be flexible plus delicious.  Fire-roasted tomatoes add a certain something that regular diced tomatoes cannot replicate.  Try this flavorful shredded meat in one of the following ways:

• The starting point for tacos, enchiladas, burritos, chalupas
• An addition to a Mexican lasagne or salad
• A layer in a pile of game-day nachos
• A spicy fettucine -- Alfredo sauce, some red or green pepper, a touch of cayenne
• A wrap:   mix  the meat with a little ranch dressing and roll it up with black beans, corn, cheese, and lettuce.

SOUTHWEST SHREDDED CHICKEN
Printable version of this recipe

1 lb of boneless, skinless chicken breast
1 c. chopped onion
3 gloves of garlic, peeled and minced finely
1 T oil
1 (14.5 oz) can of chicken broth
1 (14.5 oz) can of fire-roasted tomatoes
1 package of taco seasoning

DIRECTIONS

Slice chicken into manageable small pieces.  Choose a large pan that can fry and boil (like a large, deep skillet.)  Heat the oil and saute the onion and garlic until translucent.  Add the chicken, and brown the outside lightly.  Add enough broth to cover the chicken and allow to simmer, covered, for 30 minutes.  Add broth as necessary to keep the chicken swimming.  At 30 minutes, check:  can it be shredded?  If so, remove from the heat and shred the meat.  Pour off all but about 1/2 of a cup of liquid, trying to preserve as much of the onion mixture as possible.  I usually pour off through a strainer so I can dump the onion and garlic back in.  Return the shredded meat to the pan.  Add the can of tomatoes and taco seasoning.  Simmer, covered, until liquid is absorbed.

Chicken can be used immediately in any number of delicious combinations.  If you plan to freeze this, I recommend pulling it off the stove while some liquid remains. This will keep it from getting too dry during reheating.   If you decide later to freeze it, simply add a tablespoon or two of broth to the mixture when defrosting to keep it moist.  Allow the chicken to cool thoroughly before freezing.

Pork Tenderloin with Raspberry - Dijon Sauce

It looks so elegant, but this pork tenderloin drizzled with a light raspberry sauce takes only a few minutes to cook.  It's one of those dishes that make people think you were in the kitchen for hours, when the truth is exactly the opposite.  Best of all, it's made from ingredients you probably already have in your pantry.  Quick and delicious?  That's my kind of meal.

PORK TENDERLOIN WITH RASPBERRY-DIJON SAUCE
Printable version of this recipe

1 pork tenderloin (a 1 to 1-1/2 pounder works well for this)
1-2 T olive oil
1 t. garlic powder
1/2 c. seedless raspberry jam
2 T balsamic vinegar
2 t. Dijon mustard

Note:  I've used a homemade raspberry jam for this that still had raspberry seeds in it, and it didn't affect the taste or presentation.

DIRECTIONS

Slice tenderloin into 1-inch slices and flatten with a mallet to 1/2-inch thickness. (This is so it will cook quickly.)  Sprinkle with garlic powder.  Heat oil in a large skillet.  Cook pork over medium heat for 3 to 5 minutes on each side or until the insides are no longer pink.  Remove and keep warm.  Inspect the bottom of the pan carefully.   If the fond (junk on the bottom) is brown, proceed.  If it is black, you may want to turn down the heat and  wash the pan before continuing, as black fond will make the sauce taste bitter. 

Add the jam, vinegar, and mustard to the pan.  Cook and stir for 2-3 minutes or until thickened.  Serve with the pork.

Note:  this makes just enough sauce to drizzle lightly over the pork.  If you like a lot of sauce, consider doubling the recipe.

Recipe Source:  Taste of Home