Perfect White Bread

The last bread recipe for now.

Perfect White Bread, Plus! Wheat Variation

By Amy

Makes 4 loaves

Introducing… something different! For even the purest bread snobs sometimes a good white loaf is the perfect way to shake things up.

This recipe is ideal for shaped sandwich loaves. You can also portion it to make rolls, Italian style loaves for things like garlic bread, or even a great, sturdy pizza crust. If using part of the dough for pizza crust or garlic bread you may like to reduce the sugar (to about ¾ c.) and use olive oil instead. For the most manageable pizza crust you’ve ever rolled, refrigerate dough for 1-3 days before using. One time I rolled a sandwich loaf with grated swiss cheese inside- fantastic!

1 c. white sugar

3 ½ Tbsp. yeast

4 tsp. vital wheat gluten or dough enhancer (optional)

4 tsp. salt

¼ c. vegetable oil

4 c. warm water

10-12 c. white bread (or all-purpose) flour (King Arthur brand is an excellent flavor- quality matters with this recipe as the white flour is virtually the only flavoring)

Mix everything but flour well. Add flour gradually and knead dough until smooth and elastic. Allow dough to rise to double in a covered, oiled bowl in a warm place. Punch dough down and divide as desired. Shape loaves and allow to rise again about 30 min. or until they look good to you. If desired, garnish top lightly with water and a dusting of flour. Place in oven and set thermostat to 350F for 30-40 min. or until top is golden brown, doughy sides don’t stick to the pan, and it sounds hollow when knocked on the top. One sure-fire test: if cut through the center immediately after baking, it should not appear gummy or stretched, though steam may make a moist crumb. Allow to sit in pans 10 min. and place on cloth or rack to cool completely before wrapping.

Wheat flour variation:

7 c. white bread flour

4 c. whole wheat flour; may also put through fine mesh colander to sift out larger wheat flakes.

Saag Paneer Without the Paneer

A well-known North Indian curry, which combines chopped spinach and fried cubes of bland, homemade cheese (paneer). Tonight we made this great spinach dish a true hit- basically saag paneer with cubes of marinaded tofu substituted for the cheese.

About a month ago we froze small cubes of firm or extra firm tofu that was about to expire. Freezing tofu makes the texture more chicken-like, or a little tougher and porous, than fresh tofu so theoretically it should be a perfect substitute paneer, and it was! It was faster (in that we didn't have to make bland cheese the day before- you can never find paneer at the store), easier, and infinitely more flavorful. This recipe is a fail-safe, impressive staple for any Indian themed meal. Hazel ate two helpings and everyone loved it.

Something that looks like this better taste good for my kids to eat it.

Saag Pa-tofu a la Amy

Marinade frozen tofu in a covered glass bowl (or bag) before you start on the rest of your meal, shaking it up occasionally. Combine:

About 2/3 can light coconut milk (I add the extra milk to the accompanying curry or make virgin pina coladas)
1 lb. tub firm/extra firm tofu, drained, pressed a little, cut into small cubes, and frozen
1-2 Tbsp. lime juice (mine was from a bottle so I used 2 Tbsp.)
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
generous 1/4 tsp. ground turmeric
1/8 tsp. ground red pepper (cayenne)

In small frying pan, fry the following until onion edges are nicely browned:

1/2 tsp. salt
1 c. thinly chopped onion (1 med.)
3 Tbsp. vegetable oil

Then add:

1 tsp. minced garlic
1/2 tsp. powered ginger

And set aside. Now, in large sauce pan combine the following and heat over medium heat for about 5 min:

1- 28 oz. bag frozen spinach, thawed with some water squeezed out*
1 can diced tomatoes, drained. Should be 1-2 cups total.
1 tsp. salt

Add the onion and tofu (including marinade) to the spinach and heat through another min. or so. Tomatoes and spinach should be soft and well-blended, but it shouldn't be soupy.

Finally add:

1/4-1/2 tsp. Garam Masala seasoning (a 1::1 mixture of cinnamon, cloves, cardamom, and black pepper)

Stir well and serve!

*For frozen spinach nothing beats the pre-frozen stuff however, sometimes we get a big package of fresh spinach and have a hard time finishing it off. I tried freezing it by just popping the package in the freezer and it worked perfectly. If you ever have this dilemma try freezing it for recipes with cooked spinach.

Amy's Bread

This is my recipe. That I made. In some ways it's not as healthy as the previous bread recipe (The Best Whole Wheat Bread; not named by me) and it is certainly more labor intensive but it remains to this day the best bread I've ever eaten. I like it with butter. It makes great whole wheat sandwich bread and is a nice companion to many main dishes.

Makes 4 loaves, serves 2

On stove top in med. sauce pan, over med-low heat, combine:
4 c. water
1/3 c. steel cut oats (not to be confused with oat groats, flaked, or rolled oats)

2/3 c. packed dark brown sugar
3 Tbsp. butter
3 Tbsp. shortening
1 Tbsp. salt

Stir periodically and remove from heat when butter is almost completely melted. Meanwhile, in mixer bowl combine:

2 c. white bread flour (I prefer and highly recommend King Arthur brand)

5 c. fresh ground wheat flour
3 Tbsp. yeast
3 Tbsp. vital wheat gluten
3 Tbsp. ground flax meal
1/2 c. roasted sunflower seeds

Mix it up a bit and then add the liquid stuff, scraping it in with a spatula. Mix on low for about 30 seconds.

Then add: 2 c. white bread flour

Mix to knead dough for several minutes and prepare a large bowl by spraying throughout with cooking spray. When dough is done dump it into the bowl and turn once to oil on all sides. Allow the dough to rise in a warm place until double in size, about 30-40 min. I use the sun in the summer and a warm oven with a cup of hot water at the bottom the rest of the year. Just be sure and remove the water before baking.

When the dough is done rising, punch it down and allow it to rest for 5-10 min. Now, prepare your bread pans. For this recipe, I use glass pans and grease them with shortening applied with a pastry brush.

Working one loaf at a time, push, stretch, poke and pat the dough into a somewhat level, even rectangle about the width of your bread pan and as long as it wants to be. Then, roll it up to form a loaf. Tuck the sides under and pinch the seam across the bottom. To finish the loaf, use a wet paper towel to moisten the top and roll the top of the loaf in a plate of rolled oats (not to be mistaken with steel cut oats).

Place loaves in pans to rise in a warm place, covered, for a while. If they are about 1" over the brim in the center that's good. Stick them in the oven and turn the oven on to 375F. You might try 350F if your oven doesn't run on the low side like mine. Bake for 35 min. and check to make sure it's cooked. It should be browned on top, not gummy on the sides, and sound hollow when tapped on top. Remove from pans and cool completely before wrapping.

Amy's Étouffée

Serves 8-10

This etouffee is vegetarian and contains tofu. If you would like to substitute shrimp or crayfish for the tofu skip steps 1 and 3 and add the meat at the end. It won't taste as good.

Copy and Paste Shopping Check List:

1 pkg. Extra Firm tofu
2 juicy lemons
dried chipotle or cayenne pepper
thyme
Penzey's Rojo Seasoning (this is also great added to any Mexican dish and quinoa)
salt, pepper, sugar, flour
dried onion (opt.)
garlic
1 c. butter
2 yellow onions
1 red onion
green, red and orange bell peppers
celery
bunch of mature fresh spinach
tomato paste
4 c. vegetable or chicken stock
brown rice or grits (for serving)

Other rather common etouffee ingredients are:
zucchini, mushrooms, and kidney beans

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Step 1:
-The key to success in cooking with tofu for ANY recipe is marinating it appropriately-

Wrap a block of extra firm tofu in a paper towel and then a dish towel. Press the tofu for 10-15 min. under something flat and heavy, like a cookbook that you won't find this recipe in. Meanwhile prepare rice/cut some veggies.

Step 2:
Cook 3-4 c. rice in rice cooker. I prefer short grain brown with this recipe (add salt and a little butter)

Step 3:
When tofu has been properly pressed, cut tofu into popcorn shrimp-sized cubes and carefully place in plastic gallon-sized bag. Then, prepare marinade and add to bag. Lay flat in fridge and turn over from time to time.

Tofu Marinade:

2 lemons, juiced
Chipotle pepper, to taste (Cayenne works. I do just a dash so the heat comes from Tabasco at the table. It's more child-friendly this way)
1-2 Tbsp. Rojo Seasoning from Penzey's Spices. Oh, you don't have it/know what it is? Well, then I guess you can't make the best etouffee ever, huh?!
salt and black pepper
1-2 Tbsp. sugar
handful dried onion (obviously you can sub. fresh)
1 tsp. dried minced garlic (or 1-2 bulbs, minced)
1/2 c. hot water

Step 4: The Roux

In heavy bottomed large pan melt 1 c. butter over med. heat. Add 1/2 c. flour and cook, reduce heat to med-low and cook, whisking nearly constantly until the roux is deep brown- think dark wood paneling circa 1970. This should take close to 30 min. I like to have the cutting board near by and chop as I whisk. When chopping is done, I turn the heat up to med. again and stir constantly to speed the browning up a bit.

Step 5:
Chop the following into a big bowl:

2 med. yellow onions
1 small red onion
3 bell peppers- green, red and orange
1 c. finely chopped celery (I use the softer inside stuff and some leaves)
2 Tbsp. minced garlic

(Chop but do not add to bowl)
3 c. fresh, adult spinach, sliced long (this is a modest approximation)

When the roux is done, add the bowl of vegetables and saute about 8 min.

Step 6:
Add and bring to simmer over med. heat:

1 tsp. dried thyme
4 Tbsp. tomato paste
4 c. chicken or vegetable stock
Chopped spinach

Last Step:
Add tofu and marinade and return to simmer. Reduce heat and cook about 15-20 min., stirring periodically.

Serve on rice and accompany with Tabasco or your favorite Cajun hot sauce and a confident smile.

Polka Dot Cookies

The most chocolaty chocolate cookie ever. This recipe was given to me from a friend (Melissa McLaughlin) years ago.

Disappointed to not be in school yet, Daphne requested we make a treat today while Hazel and Asher were gone; specifically chocolate, specifically cookies. This recipe came to mind. We didn't have the mint chips so we used normal semi-sweet and substituted the vanilla with mint extract. They were great!

She was so grateful we were making them she kept telling me, "thank you for making me chocolate cookies!" and then she'd kiss me. I like to think this is the origin of the chocolate kiss.

Polka Dot Cookies

2 c. (12 oz.) QUALITY semi-sweet or dark chocolate chips

½ c. butter

1 ½ c. unsifted flour

½ tsp. baking soda

1/8 tsp. salt

3 eggs

½ c. sugar

2 tsp. vanilla (or mint)

1 ½ - 2 c. green mint chips (or semi-sweet)

In double boiler melt chocolate chips and butter, stirring constantly, until smooth. Set aside to cool. In large bowl beat eggs, sugar and vanilla (or mint). Add baking soda, salt and flour, mix; then add green mint (or other) chips, mixing thoroughly.

Cover and chill for 10-15 min. until stiff. Preheat oven to 350 F. Drop cookies onto ungreased cookie sheets. Bake 8 min. Cookies will be soft in centers but will set as they cool.

(drumroll) Eggplant Lasagna

I finally typed up this awesome vegetarian lasagna recipe! It is one of my signature recipes, truly perfected. Finally shared with you, my dear family, enjoy.

Also, I made this recipe for part of our Relief Society Freezer Meal Blitz. It works great for freezing. If possible thaw in fridge the day before baking. Otherwise, you have to let it sit for 1/2-1 hr. uncovered, then cover and bake about 30 min., then uncover and bake another 20-40 min. until heated through.

Eggplant Lasagna

Ingredients:

2 eggs

2 Tbsp. milk

½ c. flour

½ c. bread crumbs

2 Tbsp. Italian seasoning

1 large or 2 small eggplants

Salt

1 bottle marinara sauce (quart size)

1 c. lowfat cottage cheese

1 c. grated parmesan or parmesan blend

(not the powder)

Grated parmesan for top

1-2 thinly sliced tomatoes

High temp. oil of choice

Dip 1: 2 eggs, 2 Tbsp. milk

Dip 2: ½ c. flour, ½ c. bread crumbs, 2 Tbsp. Italian seasoning, pinch salt

Cut eggplant into ½ “ rounds and submerge in each dip, shaking off excess each time.

Fry eggplant in oil until soft and tender over med. heat.* (see note)

As they are cooking sprinkle with a little salt.

*The eggplant must be tender! Things that will help as well as reduce oil (eggplant is like a sponge and will absorb any oil you throw at it) are:

-Cut them thin and uniform

-Use a lid to help steam them soft

-Use a non-stick skillet

- When first placed in oiled pan, turn them immediately to ensure both sides are somewhat oiled. Add more oil as necessary.

As eggplant is cooking, stack in a 9x13 casserole dish like this:

Sprinkle of Parmesan

Marinara sauce

Thinly sliced tomato

Marinara sauce

Cheeses MIXED TOGETHER FIRST

Cooked eggplant (repeat as needed)

Marinara sauce

Cooked eggplant

Thin layer favorite Marinara sauce (all sauce layers are thin)

Bottom of pan

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Bake at 350 degrees for about 30 min. or until bubbly and cheese is slightly browned.