It was supposed to be cloudy and chilly today, but it is just beautiful outside. The sun is shining brightly and the sky is cloudless. So much for weather reports. I was getting nervous about having to go outside and do my pool exercises this afternoon. Even though we have the pool heated, if I get out of the pool and get chilled, I always get asthma. I have kept this ailment in such good control for the last few years that I don't even feel that I have the problem any more until something like the pool and chilly weather happens. I do take my Advair every night and day though, so the attacks are not very serious ones and I have learned to just relax and deep breathe. They pass in just a few minutes, so all in all, it isn't too serious when they happen, but I hate to have them anyway.
I am feeling pretty well now-- back to my "new normal" so to speak, so can't complain very much, although I am sure Dick would tell you otherwise. I just don't know how my mother could keep her aches and pains to herself. I don't remember her EVER complaining. Even when asked how she was feeling, she would always have a positive answer and I knew she hurt a lot because lots of times I would get up in the night and look in her room and she would be sitting up in her chair holding her stomach. I just guess I am not as strong at keeping my ailments to myself as she was. I try not to complain too much to my friends, but poor Dick gets the worst of it.
Well, anyway, here is the last of the Bread Recipes. I never had a recipe to go by when I was younger because I just learned to make it the way my mom did, by the feel, eight loaves at a time. So when I became an adult, I decided I would get a recipe for it for a much smaller batch, because I knew that my children would one day want one. I did this by measuring every single tablespoon of anything I put it. It took a long time to do this, I might add. (none of them, even Rich, my baker, has ever made it,however.) So I would be very happy if at least one of you tried it to let me know how you liked it!!
2 Loaves White Bread:
1) Soften one pkg yeast in 3 tablespoons warm water, add one tablesppon sugar and set aside.
2) In medium size bowl put l cup plus 2 tablespoons boiling water, add 3 tablespoons potato
flakes. Stir well and add 2 large ice cubes to cool. Add the yeast mixture and then beat in
1 cup plus 2 tablespoons flour.
3) Cover with a cloth and set the mixture in a warm place and let it get good and bubbly. 30
to 40 minutes.
4) Meanwhile put 5 level cups flour in large bowl, add 2 1/2 tablespoons powdered milk, 2
tablespoons sugar, 2 1/4 teaspoons salt and 3 tablespoons Crisco (no need to melt)
5) When sponge mixture gets real bubbly, add to dry mixture in large bowl.
6) Add 1 1/4 cup warm water and mix.
7) Grease sides of bowl with crisco or oil and knead well until dough is smooth and elastic,
about 5 0r 6 minutes if doing with a dough hook, or about 10 to 12 minutes if doing by hand.
Add about a cup of flour during kneading.
8) Cover with cloth and rise until double in bulk, (about 60 minutes)11
9) Punch down and rise a second time (50 t0 60 min)
10) Form into loaves, put in well greased pans and rise until very light. Bake 10 minutes at 450
degrees, reduce heat to 350 degrees and continue baking for 30 more minutes. Remove
from pans and let cool on wire racks.
I always prepare my pans before hand by rubbing well with crisco, putting a small amount of oil (a couple of teaspoons ) in the pans and coating well with the oil, then when I put the loaves in the pan, I put them in upside down and when I turn them right side up they are perfectly coated with oil. Otherwise you should coat the tops with it after putting in pans. Also preheat the oven about ten minutes before putting the loaves in.
Another great thing you can do with the dough that my family loves and expects, is to roll the dough fairly thin , then cut them in squares, strips, or any shape for that matter. I use my electric frying pan for this as the temperature is even. I set my pan on the highest setting. Just drop the pieces in the hot oil and brown on one side, then turn and brown on the other side. We call them scones. They are good with butter and syrup, sour cream and raspberry preserves mixed, or my son likes them with syrup and peanut butter. Anyway, they are delicious and every one I have ever made them for absolutely loves them . It actually doesn't use much of the oil (I put about a half inch or so on the bottom) and I save the oil for a coupls of other batches by putting it in a jar in the refrigerator.