Very Funny Stuff

I love British humour. I love spelling things the British way as well. I think my ancestors were British, although I'd have to live either in a British colony in the Caribbean or in Bermuda if I were to actually move to a British place. Can't take all that grey cloudy rain.

Anyway -- I found this on a blog called Cake Wrecks. It is very, very funny. Enjoy!



xoxox

Quick Tip

I make bread about every 2-3 days in our breadmaker. I've done this for years, since it appalls me that the cost of a loaf of bread is $1.00+.

Here's my basic recipe --

1 cup plus 2-3 T water -- enough to fill a one-cup liquid measure all the way to the top
2 eggs
2-3 T. butter
1 tsp. salt
1/4 c. sugar
1/4 c. instant mashed potatoes
1/4 - 1/2 c. instant dried milk
3 c. flour
2 tsp. yeast

The other night I was completely out of eggs AND bread. Instead of running to the store at 11PM, I decided to try and use mayonnaise.

I know. Mayonnaise IN bread? Not ON it?

Well, it worked! My philosophy was this: mayonnaise is basically just eggs and oil. So since these are two things I commonly use in my bread, they worked. In fact, the girls commented that it was really good bread -- and it was. Very moist and soft.

So there you go. If you're out of eggs and your recipe uses both eggs and oil, try using mayonnaise instead. It just might work.

xoxox

Gone, but not Forgotten

I'm still here. I've been crazy busy.

And in the meantime, my sweet, sweet friends here have blessed me again with some starter for Amish Friendship bread.

Now don't get me wrong, I love my sweet friends dearly. I also love their generosity and kindness.

But I'm am really tired of Amish Friendship bread and the goo in a ziplock that has to sit on my counter for a week.

So, this time, instead of making the sweet bread, I found a recipe for actual sourdough bread.

And it is delicious. Try this next time you get some of that starter --

AMISH SOURDOUGH BREAD

1 cup sourdough starter (follow your "Friendship Bread" directions)

1 cup sugar

1/2 cup oil

1 teaspoon salt

1 1/2 cups warm water

6 cups bread flour

Mix all ingredients thoroughly. Oil a bowl and put the dough in it and cover with plastic wrap. Leave to rise overnight.

The next day, punch down and divide into 3 balls. Knead until smooth, and place into 3 oiled loaf pans. Cover with plastic wrap and let rise until doubled.

Bake 350 degrees for 35-40 minutes. Makes 3 loaves.

Jen's notes:

1. I divided the dough into 2 loaves instead of 3. I think this works better.

2. It may take this stuff awhile to rise. I'm used to the quick-rise yeast I always use; this really does take all night or 3-4 hours in a loaf pan.

3. You may need to bake 40-45 minutes; I baked for 35 and the center was doughy. But who cared -- the stuff was DIVINE!

4. I keep the starter in a plastic bowl with a lid instead of in a ziplock. You do have to stir it, but it looks a lot nicer on the counter.

rating: 5 stars. Absolutely delicious.