Saturday, July 28, 2007
This was on a newspaper clipping in Mom's cookbook. It's from a paper from 11/15/1977.
It's very easy and doesn't take long to make.
Prep time: approx.20 minutes.Cooking Time: 40 minutes, ready in approx. 2 hours and 30 minutes
Makes 2 ( 9" x 5" ) loaves(24 servings)
2 cups warm water
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 1/2 tsps.salt
1/4 cup vegetable oil
6 cups bread flour
1. In large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth.Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down.Knead for a few minutes, and divide in half. Shape into loaves , and place into two well oiled 9 x 5 loaf pans.Allow to rise for 30 minutes, or until dough has risen 1 inch above the pans.
4. Bake at 350 degrees for 30 minutes.
Monday, July 9, 2007
1 cup (8 ounces) sour cream
1/2 cup finely chopped seeded cucumber
1/4 cup chopped green onions
1/4 cup finely chopped radishes
1 to 2 tablespoons cider or tarragon vinegar
1-1/2 teaspoons prepared horseradish
3/4 teaspoon salt
1 large bell pepper, cut into a cup
In a bowl, combine the first seven ingredients; mix well. Cover and refrigerate. Serve in a pepper cup with vegetables for dipping. Yield: 1-1/2 cups.