Archive for January, 2011

Sourdough Bread

Saturday, January 22nd, 2011

Have you ever wondered why Sourdough Bread is called sourdough, and are those stories from the bread factory at Disney’s California Adventure true? After some research, I found my answer; one of the interesting sites I discovered was kitchenproject.com.  You can read all about Sourdough Bread, and get a recipe for your own Sourdough Starter.   The first record of people to use sourdough was the Egyptians in the 1500’s.  Also called Chuck Wagon Bread, Cellar Biscuits Yeast Dough, Spook Bread and Saurteig in Germany;  they kept the culture alive by saving a little raw dough and adding more flour to make another batch, that’s where the name “Sourdough Starter” came from. The starter was taken by explorers around the world.  The stories from the bread factory are true; a family of bakers from France, the Boudin family-yes, I said the Boudin family-came to San Francisco during the California Gold Rush. They became famous for their unique bread.  They have been using the same “Mother dough” culture since 1849, San Francisco style is white bread with a distinctive sourness.  The starter was carried to Alaska and Western Canada in the late 1800’s during the Klondike Gold Rush.  Miners and settlers carried a pouch of starter either around their neck or on a belt; to keep it from freezing-yuk!

All of the homemade Sourdough Bread recipes looked very complicated so I  settled for Dinner Rolls; I’ll get my Sourdough Bread at Disney’s California Adventure!

Holiday Dinner Rolls from Fleischmann’s Yeast Bread Machine Favorites

1/3 cup water

3 large eggs

¼ cup butter or margarine, cut up

1 tsp salt

3 ½ cup bread flour

3 tbsp sugar

2 tsp bread machine yeast

1 large egg, lightly beaten

1 tbsp sugar

Add water, 3 eggs, butter, salt, bread flour, 3 tbsp sugar, and yeast to bread machine pan in the order suggested by manufacturer.  Select dough/manual cycle.  When cycle is complete, remove dough from machine to a lightly floured surface.  If necessary, knead in enough flour to make dough easy to handle.  Shape into rolls as desired.  Cover and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes.  Combine lightly beaten egg and 1 tbsp sugar; brush onto tops.  Bake at 375 degrees for 12 to 14 minutes or until done.  Makes 18 rolls.

No time for rising or kneading?  Watkins offers a handy bread mix for $5.99 that produces a dense, crusty loaf that goes great with soups and main dishes.   Add 12 oz. of a carbonated beverage (soda, beer or sparkling water) and herbs and spices, if you choose, spread into a greased loaf pan and bake at 375 degrees for 50-55 minutes.

Call me or click here to get started in your own Watkins home business; you will receive a discount on your  Watkins purchases, plus bonus income on the products you sell.  Join us in January and receive a FREE E-Associate Web Package for three months;  Watkins will waive the $64.95 set-up fee and the first three monthly web hosting fees, a savings of $124.80. What a way to start the new year!

Happy Baking!

Terry

Happy New Year!

Sunday, January 9th, 2011

“[Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells…there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
M. F. K. Fisher, ‘The Art of Eating’

I decided to make homemade dinner rolls (not really a New Year’s Resolution, more of a Christmas Resolution) and was surprised at how easy it was! I don’t know why I waited this long to try it.  What could smell yummier than bread baking in the oven? How about Cinnamon Rolls or Monkey Bread….

Homemade Cinnamon Rolls

4 1/2 – 4 3/4 cups all-purpose flour

1 package quick rising active dry yeast

1 1/4 cups milk

1 tsp Watkins Pure Vanilla extract

1/4 cup sugar

1/4 cup butter

1 tsp salt

1 tsp Watkins Cinnamon

2 eggs

6 TBSP butter, softened

1/2 cup brown sugar

4 tsp Watkins Cinnamon

1 cup powdered sugar

1 tsp Watkins Pure Vanilla extract

Combine 1 1/2 cups all-purpose flour and yeast in large mixing bowl.  Heat 1 1/4 cups milk, vanilla, sugar, butter, salt  and cinnamon just until mixture is warm (120 – 130 degrees), stirring constantly.  Add to flour mixture along with eggs.  Beat with an electric mixture on low speed for 30 seconds; scraping sides of bowl constantly.  Beat on high speed for 3 minutes.  Using a spoon, stir in as much of the remaining flour as you can (dough will be soft).  Knead in enough of the remaining flour to make a soft dough (3 – 5 minutes).  Shape dough into a ball; place into a lightly greased bowl, turning once.  Cover and let rise in a warm place until doubled in size (1 to 1 1/2 hours).  The dough is ready when you can lightly press two fingers 1/2  inch into the dough and an indentation remains.   Punch down dough and divide in half.   Place each half on a lightly floured board and roll into two balls.  Cover and let rise 10 minutes.

On a lightly floured surface, roll one of the balls into a 12″ x 8″ rectangle.  Spread with 3 TBSP of softened butter.  Combine brown sugar and cinnamon, sprinkle half of mixture over butter.  Roll up starting at short side.  Seal edges by brushing with water.  Repeat with the other ball.  Slice one roll into 8 pieces, the other into 7 pieces.  Arrange slices, evenly, cut side up in greased 13″ x 9″ baking pan.  Cover and let rise until nearly doubled ( about 30 minutes).  Bake at 25 – 40 minutes at 350 degrees until lightly browned.  Cool slightly.  Drizzle rolls with a glaze made of powdered sugar, vanilla and milk.  Serve warm. Mmmmmm……

Monkey Bread

1/2 cup sugar

1 tsp Watkins Cinnamon

2 cans refrigerated buttermilk biscuits

1/2 cup chopped walnuts

1/2 cup raisins

1 cup firmly packed brown sugar

3/4 cup butter or margarine, melted

Heat oven to 350 degrees. Lightly grease 12 cup fluted tube pan with Watkins Cooking spray.  In a large plastic storage food bag, mix cinnamon and sugar. Separate dough into 16 biscuits; cut each into quarters.  Shake in bag to coat.  Arrange in pan, adding walnuts and raisins among the biscuit pieces.  In a small bowl, mix brown sugar and melted butter or margarine, pour over biscuit pieces.  Bake 28 to 32 minutes or until golden brown and and no longer dough-y in center.  Cool in pan 10 minutes.  Turn upside down on serving plate.  Serve warm.

Seasonings and spices are essential to make life interesting and palatable.  There are infinite possibilities with Watkins gourmet spices and seasonings, natural personal care items, home remedies and plant-based household cleaning products.  Why not set your sails for new territory this year; explore the idea of a home business.   What would you do with an extra income right now?  Pay off bills? Home remodeling? Car payment? Save for a vacation? School tuition? A simpler life?  J.R. Watkins Naturals offers plenty of ways to earn extra money, part-time and full-time.  Join us at the next Watkins Business Information Webinar. Call me and I’ll help you find the method that works best for you.

Wishing you joy, warmth and happiness this year!

Terry