Tuesday, June 25, 2013

 Pimento Cheese

2 cups grated Land O' Lakes Sharp American
1/4 cup diced pimentos
Dash of ground black pepper
Dash of paprika
1 cup mayo
1/4 cup finely diced sweet onion

Mix all and serve with crackers or on bread.

 Homemade White Bread

1/2 cup warm water for yeast (105 to 115 degrees F)
2 tablespoons sugar for yeast
1/4 cup sugar
3 tablespoons Crisco shortening
1 tablespoon Land O' Lakes softened unsalted butter
2 1/4 cups warm water
8 to 9 cups Pillsbury all-purpose flour
1 1/2 tablespoons yeast
1/4 cup Land O' Lakes unsalted butter, softened
1 teaspoon salt

Preheat oven to 375 degrees. Spray three large loaf pans. Set aside. Dissolve the yeast in 1/2 cup warm water and 2 tablespoons sugar. Combine water, 1 tablespoon butter, shortening, 1/4 cup sugar, salt, warm water, and four cups of flour in a heavy mixing bowl. Beat until smooth. Add in remaining flour to make a good, sticky dough. Place in an oiled bowl, spraying the top before covering with plastic wrap or a moist towel. Let double. Punch down and separate dough into three circles. Knead for twelve minutes and shape into loaves, tucking the sides and bottoms in. Place in heavily sprayed loaf pans, brush with softened butter and let double. Bake at 375 degrees for ten minutes. Reduce heat to 350 degrees and continue cooking for ten more minutes. Check tops and sides. If sides are not brown, but the tops are, gently place aluminum foil over top and bake until sides are done. Place on cooling rack.

This is one recipe that will turn out of you can't knead it for the full time. I am recovering from a car wreck, so only kneading for four minutes. It creates a heavier, 'artisan-type' bread.

 I make the above recipes for quick, tasty lunches while I am writing on my next best-selling Amish Romance Novel. Grate your own because grated cheese has a wax that causes a grainy texture.

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Chef Sicily