Tag recipe

2 posts

Kiery's 3 Hour Bread Recipe

IMG_0196
My bread! I was brilliant and forgot that the recipe only makes one loaf instead of two, and made a half-loaf and froze the other half. But now it’s fancy, so.

I’ve been using this recipe for years – I found it online somewhere but apparently it’s gone now because google isn’t helping me. Anyway, I didn’t create this recipe, someone with the screen name Hig916 did. But it’s good, so I’ll post it here. Originally it made two loaves, but I halved it and edited the ingredients to reflect the smaller amounts, though the instructions still act as if there are two loaves. Which I conveniently forgot I had done when I made it tonight, so I ended up freezing half of the dough and ending up with a tiny half-loaf for eating now and a tiny half-loaf for later.

Basic White Bread

from Hig916

yield Makes 1 loaves of white bread.

ingredients

  • 3 cups flour, more or less, divided
  • 1/2 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 1/2 envelope active dry yeast
  • 1 cups very warm water, about 110
  • 1 tablespoons softened butter

directions

In a large mixing bowl combine 2 cups flour, sugar, salt, and yeast. Beating at low speed, add the water and butter. Continue beating at high speed for 3 minutes. Add 1/2 cup flour and beat 4 minutes longer. Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes,, or until dough is smooth and elastic, adding a little more flour as necessary

Place dough in a large buttered bowl, turning to butter top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12×9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased loaf pans, 9x5x3-inches. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.

me + food = meh

I realized earlier today, that I think the reason I enjoy food significantly less than everyone else is because I have no real emotional connection to it. I eat food because I have to as my body dislikes starvation. While I appreciate good food, and I have a handful of foods that I will be very happy if you serve me (dark chocolate, pizza, and mac & cheese) I don’t enjoy it like everyone else I know seems to. I wonder if it’s because food and I are less emotionally connected and if that’s part of the reason I only eat when I’m hungry and (generally) don’t eat more than I need to. I don’t eat for non-hunger reasons (like boredom or sadness or happiness) with the exception of being held captive by hormones that send me into a depressed and munchie ravage.
So today, I did something that I really don’t enjoy.
recipe quest
Finding recipes. I dread it and try to avoid it as much as possible usually, but something else hit me today.
I’m doing this because I think I’m worth it, and no one else can do this for me.
I want to eat healthier and cook healthier not because I’m a good wife, or I enjoy the process of making a good meal for my husband, because honestly, I don’t. I hate loathe the process and I have no satisfaction in cooking at all (thankfully my good-wifey-ness isn’t subject to my kitchen performances); but I finally think that I’m worth the effort, as much as I might hate the process.
So jumping into the annoying finding-recipes-and-making-lists quest I was able to write down some interesting bits of information I found from the encyclopedia, and hit with a little bit of genius, I came up with something to potentially solve the ever frustrating problem of not knowing what to do with leftover produce (you know, before it turns into goo).
Produce & Uses Chart
I’m coming to the scary realization that taking this healthy eating thing on for myself means I need to actually put effort into finding food and using it and maybe even doing more cooking (sad). So if I can streamline some of that process to limit the amount of “I don’t know what to do with it” coma’s that I inevitably fall into, that might help me feel better about getting foods that expire in a week.
In the meantime, I’ll keep reminding myself that me and my health are worth the uh, torture of potential meal planning…and I’ll keep switching between Spongebob and MSNBC while I’m at it, because that seems to help.