WEEKEND RECAP & A RECIPE.

i posted in saturday's links for your week what we did on friday but i have yet to fill you in on what we did the rest of the weekend! like i said before, it was most likely going to involve hanging out at home, just soaking up the little time we get to spend together. it was lovely.

we did get out of the house on two occasions however. saturday night we went over to justin's parent's house and visited with them, as well as justin's brother and his wife Ashley (and their new little guy, jackson). on sunday, we ventured out once again and decided to check out the newly opened walmart. it's huge. and so clean! i don't think i've ever seen a walmart that clean (and non-cluttered) before.

the time we spent in the house was filled with chasing landon all over which is a daily occurance, long naps (for all of us!), little bits of tv-viewing here and there, a movie for justin, making dinner and baking bread (and cookies!).

baking bread?! yep. we haven't bought a loaf of bread in over a month and you know why? because i've been making two loaves every weekend. i'm so proud of myself! and you know the crazy part? it's super easy. i haven't even been using a bread maker, believe it or not, it's all been by hand. for those of you that are interested (and even if you aren't!), here's the recipe i use. i highly encourage you to make it yourself, or find another bread recipe, because nothing beats good 'ole homemade bread.

Excellent Introductory Recipe for New or Young Bakers*

Makes 2 Loaves

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann's® Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine

(to make whole wheat bread, substitue 2 cups whole wheat flour for part of all-purpose flour)Place 1/4 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

(i don't have a picture at this point for two reasons: one, i didn't want to get my camera all icky with bread-covered hands and two, i just forgot.)Place in a greased bowl, turning once to grease top.

Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans.
Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

 *recipe taken from this site.

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thanks for the input!