Instructions:

In a small pot add 1/2 cup of warm water a pinch of salt 1 tsps of sugar , 1 tbsp flour stir until dissolve then add yeast and stir for 20 sec.

Set aside for 3 mins. ( In a another container add water . sugar and salt stir until dissolve )

In a big container add flour . butter and shortening mix together for 3 mins

Add the yeast mixture and the sugar and salt mixture in to one container

and pour slowly into the dry mixture start kneading the dough as you pour the liquid

As you are kneading the dough it should not be stiff or watery it should be coming together like a ball

Put a little of olive oil in the palm of your hands so the dough do not stick to your fingers

Knead for 3-4 mins until the dough is smooth let it sit for 45 mins.-1hr until dough rises the the edge of the bowl, then you know the dough is ready for the pan.

After dough the dough is in the pan cover and leave for until dough rises to the edge of the pan base with some egg wash and bread is ready for baking

Set the oven to 350 degree start baking constantly checking every 4mins to make sure the bread is golden brown.

when its out off the oven let it sit in the pan for 1 minute then take it out off the pan leave to cool.

Enjoy..

Compliments: Idaho food and wine

Eating Healthy: Homemade Bread

There are few things that taste as sinfully delicious as homemade bread. And yet, most people purchase their bread from a store because they believe it is more convenient. However, homemade bread is healthier, cheaper, and tastier.

Homemade bread is not only tasty but, it is healthier than it's store bought counterpart because it has no preservatives. When you bake homemade bread you are in total control of what ingredients go into your bread, as opposed to store bought, which has many unpronounceable ingredients.

Homemade bread is generally cheaper than store bought bread because the ingredients, once purchased, can be used for several loaves of bread. For example, if you purchase yeast in a jar (Bread machine yeast is fine, even if you don't use a bread machine.) it can last anywhere from 16 batches on up. Sticks of butter, bottles of oil, bags of sugar, containers of salt, and bags of flour all contain enough for several batches of bread. By having ingredients on hand to be able to make bread whenever you run out, you save gas because you don't have to travel to the store to purchase more, as often.

And last but not least, homemade bread just tastes better than store bought bread. Because it's always going to be fresher, the taste is always going to be better than that of store bought bread. You will not be limited to the flavors available at your store because you will be able to create any type of flavored bread that you wish. All you need are the ingredients and your imagination. I, personally, like to make my own 100% whole wheat bread because I can control the flavor by adding honey.

Hello Wanda Sue,

Couldn't agree more. There's nothing quite as good as homemade Bread, fresh from the oven. This is a basic delicious Italian bread. A really outstanding recipe. I put them in plastic bags overnight and they became wonderfully dense and chewy.

Italian Bread

Ingredients

• 3 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 tablespoon salt
• 7 cups all-purpose flour

Directions

1. Add the sugar and yeast to the warm water and let proof.
2. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
3. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
4. Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
5. Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
6. Once risen, mist with water and place in a preheated 450 degrees F oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom. Makes three loaves.

Have A Happy Friday My Friend,

Phil

I love homemade bread.

The smell alone is wonderful

The earliest known recipe for cheese straws can actually be found in the The White House Cookbook (1887) listed as “Cayenne Cheese Straws”. It is thought that cooking the cheese in this form was a way to preserve the cheese flavor in the hot, humid climate of the South before air-conditioning and refrigeration. By the turn of the 19th century, recipes for cheese straws were often be found alongside recipes for homemade drinks.

While these are not the "authentic" Cheese Straws like I get from the bakeries over at Old Salem, with the help of a little Bisquick, two kinds of Cheese, and a little of my homemade Marinara Sauce, they're pretty doggone close.

Two-Cheese Straws

Ingredients

2 1/2

cups Original Bisquick® mix

2/3

cup milk

1/2

cup shredded Cheddar cheese (2 oz)

1

tablespoon butter or margarine, softened

2

tablespoons grated Parmesan Cheese

Tomato pasta sauce, if desired, heated

Directions

1. Heat oven to 400°F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and Cheddar cheese until soft dough forms.
2. Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Spread with half of the butter. Sprinkle 1 tablespoon of the Parmesan cheese over top. Cut dough lengthwise into 18 (1/2-inch) strips. Repeat with remaining dough.
3. Twist each dough strip as many times as possible; place on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Serve with pasta sauce. Makes 36 appetizers.

This is a very easy homemade red sauce, and the only one my 5 year old Niece will eat!

Marinara Sauce

Ingredients

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons olive oil
• 1/3 cup finely diced onion
• 1/2 cup white wine

Directions

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally. Makes 4 Cups, but freezes quite well.

Have A Terrific Weekend,

Phil