tried to make a sandwich loaf of bread again...this time it came out perfect.....I will put the pictures out on facebook.....here is the recipe for a loaf pan 13 inches long x 4 inches wide x 4 inches tall...
Sandwich Bread:
5 ¾ cups flour
1 Tbsp salt
1 1/2 cup warm milk (about 110°)
1/2 cup warm water (about 110°)
3 Tbsp melted butter
5 Tbsp honey
3 1/2 tsp yeast
Mix the flour and the salt in the bowl of a stand mixer fitted with the dough hook. Mix the milk, water, butter, honey and yeast in a bowl. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix 8 - 10 minutes until the dough is smooth.
place dough onto a lightly floured work surface; knead for 1 minute to form a smooth, round ball.
Place the dough in a lightly oiled bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warm part of your kitchen until the dough has doubled in size, about 40-50 minutes.
On a floured work surface, gently form the dough into a rectangle to fit into the greased 13 inch pan. Place the dough seam-side down and press to form it into the 4 corners of the pan. spray your plastic wrap with some cooking sray and cover the loaf pan, set aside in a warm part of your kitchen until the dough comes over the top of the pan by about 1 inch...this takes about 40 minutes.
****here is the cool part***** I have been reading about people who spritz the inside of the ovens to keep it moist while the bread is cooking...this recipe suggested using a pan in the lower rack under where the bread would be baking......so that is what I did...I put about 3 cups of boiling water in the pan on the second shelf and put the bread at 350 degrees on the top shelf.....make sure you bring your racks down because it gets really tall. Bake 50 minutes...temp should read 195 degrees inside the bread. ****another cool thing I learned***** once you take it out of the oven....brush milk over the top of the bread....then turn it onto a wire rack and let it cool.
the biggest problem I was having was that the bread was too punky...not soft like sandwich bread you buy in the store......well.....this recipe did the trick....soft on the inside with a nice crust as well......
the original receipe was from annies-eats.net....but we changed it a bit to fit our needs.
Then for dinner we made chicken fried steak....always wanted to try it ...we followed the recipe exactly except for no thyme leaves
Chicken Fried Steak & Gravy: this receipe is from Alton Brown on Foodnetwork.com
- 2 pounds beef bottom round, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 3 whole eggs, beaten
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon fresh thyme leaves
Directions
Preheat oven to 250 degrees F.
Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
getting ready to watch the Pro Bowl...have a great night and a wonderful week ahead!
Our nephew NICK turns 21 tomorrow....Happy Birthday!!!
Pleasant Dreams!!!
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