Basic White Bread

:Basic White Bread:

2 cups warm water

2/3 cup white sugar

1 1/2 T dry yeast (active)

1 1/2 t salt

1 1/4 c veg oil

6 c bread flour

Combine water yeast and sugar, mix well (I use my finger, it makes a slurry of sorts)

let proof 

mix flour and salt in separate bowl

Add veg oil to proofed yeast mixture

Combine flour mixture 1/2 cup or so at a time to the yeast mixture. Continue to add flour until dough forms.

Knead dough until gluten develops. The dough will become smooth.

When the dough has been kneaded enough cover in oil and place in the bowl you took it out of.

Cover with dishcloth

Let rise until doubled in size

Once risen "punch down" flip and let rise again 

Once risen the second time shape bread and let dough rise again

Bake at 350 (depending on your oven) 

Time depends on the loaf of your bread, if you tap on the bread and it sounds hollow it is done.

Flaky Pie Crust

Good morning!

We ended up going grocery shopping last night so I have a bunch of goodies for you all today!
The first on the list being my Flaky Pie Crust recipe 

*Note: I use vegetable shortening because it's more forgiving than butter but feel free to use butter if you're feeling courageous!! I usually save the butter crusts for winter when I know the butter wont melt as much.*

Flaky Pie Crust

Yield: 2 Shells

2 Cups pastry or all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar 

2/3 cup vegetable shortening

6-7 tablespoons ice cold water (I use about 6 1/2)

1. Mix the dry ingredients in a mixing bowl.

2. Cut in the shortening with a pastry blender or fingertips until the pieces are the size of small peas.

         -At this point, if you wish, you may make what is called a "mealy" crust. In bakeries, mealy pie crust is used for the bottom crust in fruit pies. It is also used for custard or "soft" type pies. To make a mealy (fine) textured crust, cut the shortening into the flour until it is the size of coarse corn meal.

3. Make a well in the dry mixture, pour in the ice cold water and toss gently with a fork to form "baseball size" lumps of pie dough. Be careful to wet all dough, but do not over-work. Remove the ball of dough and set aside;  continue making balls of dough, using more ice water if necessary.

4. Wrap dough individually in plastic wrap and refrigerate for a minimum of 20minutes. Each dough should be enough to make one shell layer.

This morning I made a double batch of this recipe. 

I am going to make a chicken pot pie tonight and a quiche at some point this weekend.

I try to make pie crust at least a few hours in advance I find that working with well chilled dough is the best.

And later this afternoon i'll get to use my new rolling pin for the first time <3 Hooray!! 

This weeks List

So this is the weeks grocery list, going grocery shopping tomorrow. Out of this list I have 7-8 meals I can make and with the lunches I do variations on all of them depending on what I have on hand. 

I will provide a new recipe every day starting tomorrow evening! 

 :-)

Grocery List

*Dry ingredients:

Rice

Canned chicken

Bread Flour

Whole Wheat flour

Tomatoe Paste

Vegetable Broth

Chicken gravy 

*Produce & Deli:

Carrots

Cucumbers

Broccoli 

Mushrooms

Salad greens

Red Potatoes 

Sandwich stuff

Mozzerella 

Parm

ranch dip

Mandarin Oranges

*Frozen Food

Corn

Mixed Veg

Other:

Pie pan

:::Things I can make from this list:::

Chicken salad

Quiche-breakfast quiche

Rice & Veg dinner

Veg pot pie

Irish Soup

Sandwiches for lunch

Salads for lunch

Veggies and Dip

I think breaking up the grocery list like this is extremely helpful, I do it by where things are found in our local grocery store basically. And having a specific detailed list I believe helps minimize buying things that aren't on the list that are usually junk food. IE: the cookies we bought last week...