Sunday, September 22, 2013

Great Grandma Jones Homemade Bread

2 Cups Scalded Milk cooled to lukewarm

2 Cups Water Lukewarm

1 Large Cake Yeast or 3 pkgs Dried Yeast

5 heaping TB Lard or Crisco (I use Canola or Olive Oil)

4 TB Sugar

4 tsp Salt

12 Cups Flour (Approx.)

In a large bowl mix Crisco, Sugar and Salt in the Scalded Milk and let cool to lukewarm, add 1 cup of lukewarm water.

Proof the yeast in 1 cup of lukewarm water by adding 1 tsp Sugar and mixing well. Let it bubble up at least an inch, then add to remaining ingredients in the bowl.
Now add about 4 cups flour using the mixer or by hand. Mix well after each addition of flour. When it gets thick enough to knead, either let the mixer knead it, if you have that attachment, or knead it by hand in the bowl or on the table top at least 100 "turns" or even 200 if you used bread flour. (Bread flour has more gluten and needs more kneading than All Purpose flour).

Place dough in a large greased bowl and oil spray the top of the dough, then cover with plastic wrap or a cotton cloth. Don't forget to oil spray the top of the dough before covering. Let rise about 1-2 hours, until double in bulk, then punch down dough turn over to empty puffy dough onto table or counter top and divide the dough into 4 equal pieces. Shape the dough into a loaf by rolling flat to remove air bubbles and then shaping into loaves. Place in oil sprayed loaf pans. I weigh mine-24 ounces for a medium loaf pan- 8 and 1/2" X 4 and 1/2 " and 30 ounces for a large loaf pan like Pampered Chef sells.

Let loaves rise until 1" above sides of pans, then bake in  400 degree oven for 40 minutes, or until a nice medium/dark brown. They should sound hollow when tapped on bottom. Cool on racks completely before slicing and or freezing.

NOTE: I personally cut the cooled loaves in slices and freeze 2-3 slices in sandwich bags so the loaf doesn't go moldy on me, taking outhem out as I need them, because there are no preservatives in them. I even freeze whole loaves and THEN thaw them and slice them and refreeze them with no problem.

Monday, September 9, 2013

Lorraine's Light Chicken Marinade

1/2 Cup Burgundy Cooking Wine

1/2 Cup Olive or Canola Oil

1 TB Kikkoman Soy Sauce

1 TB Yellow Mustard

1 TB Minced Garlic

1 tsp Sugar

1/2 tsp Emeril's Original Seasoning

1/2 tsp Mrs. Dash Italian Medley

Mix well and place in a flat dish, or set aside to pour over chicken in a zip lock bag.

Cut your chicken breasts lengthwise into 3 pieces, poke holes in it with a "nail" type tenderizer on both sides.  Then place in marinade and place in fridge for about 3 hours. Turn once half way through. Grill at least 5 minutes on each side. This is a flavorful marinade that doesn't overpower your taste buds. No dipping sauce needed.