Combine yeast and warm water. Stir until dissolved. Add remaining ingredients and mix well. Let rest 5 min. Roll out to size and shape you need. This recipe is the perfect amount of crust for one reg. size cookie sheet. Add pizza sauce and whatever toppings you choose. Bake at 450 degrees for 15 min or until golden brown.
I thought I would share this picture of Katie that Dave posted on facebook. She certainly is growing. Thanks Grace for helping me do this.
Things have been moving along rapidly here. Friday we went down to Jessica’s to fix a railing on her porch. Saturday, Jess and the kids came up to us for a visit. Dave is down to the wire on finishing his book. She thought he might get more done on it if they were out of the house. It was a really nice visit. It had been a while since they had been up.
Jess and I went in halves on a 50 lb bag of soft white wheat. This is totally different from what I am used to using. I have always used Prairie Gold wheat. Supposedly, soft white wheat is for things that use baking powder not yeast. I have had a hard time learning how to bake with it. I made chocolate chip cookies Saturday that were FLAT and I do mean flat. Anyway Daniel said they were delicious! Gotta love that boy!! So I think I have finally cured the problem. Because I freshly grind the wheat kernels, they are “fluffy”. I need to add 1/4 cup more flour for every 1 cup the recipe calls for. I did that this morning with some more cookies and they turned out fine. Next trial-pie crusts. Our rhubarb is up and I think there is enough to make a pie. I want to try this recipe http://theblessedhearth.blogspot.com/2013/04/theres-nothing-so-sweet-as.html
We are moving right along with school. I think we will be finished by the end of May if all goes as planned. We are looking forward to summer break this year. Lots of fun stuff going on.
Well, I guess that’s about all that’s going on here. Enjoy your day and God bless.
Very few things say home more than fresh baked bread. Clothes hanging on the line run a close second in my book. I just pulled this bread from the oven and thought it looked soooooo good. It smells delicious too. I tried a different recipe today and am hoping it will be good. I needed a good sandwich bread recipe. Here is the recipe I used:
1-1/3 plus 1tbsp. water, 2 tbsp. butter, 4-1/4 cups flour, 3 tbsp. sugar, 2 tbsp. dry milk, 1-1/2 tsp. salt, 2 tsp. yeast. I put these ingredients into my bread machine on dough cycle and let it do its job. When the cycle was finished, I took the bread out of the machine, shaped it into a loaf and put it into my loaf pan. If you do not have an extra long loaf pan, you will need to make 2 loafs. Bake at 350 degrees until done. It takes about 30 min. in my oven.
I also have been working on apron patterns and I think I have decided which one to do the matching aprons in. I just have to adjust the pattern a little to compensate for what I don’t know how to do. I will show pictures soon. By the way, thanks Dave, for fixing my problem on the computer.
Warmer temperatures here today-35 degrees. Hardly any wind. A really nice day. I have to go raid my material stash. I will need a piece large enough to do all 3 aprons. I’m not sure I have anything. Hopefully, I will, as I would like to get started on them today.
I use my Zojirushi bread machine to make the dough for my rolls. I put 1 cup lukewarm water into the machine, 1/4 cup butter-cut into chunks, 1egg beaten, 3 1/4 cups bread flour, 4 tbsp sugar, 3 tbsp powdered milk, 1tsp salt, 1 1/2 tsp yeast. Set the machine to dough cycle and walk away. It takes the machine l hr 50 min. to run through this cycle. Then I take the dough out, punch it down and form the rolls. I get about 15 rolls from 1 batch. Then I spray them with olive oil and let them rise for about 1 hr. Bake 12 min. at 425 degrees. When I take them out of the oven, I brush them with melted butter(being generous with the butter). Half of these never make it to the table. They get eaten as soon as the butter is spread on them. One thing I do a little different from this recipe is I put 1 1/4 cup fresh ground wheat flour and 2 cups bread flour instead of using all bread flour. I also have lowered my heat to 400 degrees because the pans I use are darker pans. I have just discovered they do so much better using 3 round cake pans-8 rolls per pan than they do on a cookie sheet. Hope you all enjoy this recipe as much as we do. God bless.