This recipe, like the basic white bread recipe, can be done without a bread machine. You will need to bloom the yeast first, though.
Ingredients:
1 Cup Warm water (about 100 degrees Fahrenheit)
2 Tablespoons Butter or Margarine
1 Teaspoon Salt
1 Egg, beaten
1/4 Cup Sugar
3 Cups Flour (Bread or All Purpose)
3 Teaspoons Yeast
Put in the machine pan in the order listed. Could be made into one fluffy loaf of bread (I'll make it as a loaf for holiday meals, like Thanksgiving dinner), or cut the dough into 12-16 evenly sized balls, shape, and place in a 9 by 12 inch cake pan or casserole dish. Bake for about 30 minutes at 350 degrees Fahrenheit. Brush the top with butter.
One thing we found is that the rolls, next day, work great for a substitute for a hamburger bun.
Daughter here. One thing I keep an eye open for at thrift stores is bread machines. More often than not, they were never opened/used, and just gathering dust in someone's closet. They are a great time saver, and if you are like me, it'll save wear and tear on your shoulders, since it does the kneading for you. You still have to monitor it, and adjust the recipe to that day's humidity, but it can be a "set it and forget it" kind of thing.
Personally, I rarely actually bake the bread in the machine, and just use the dough setting. I'll punch it down, shape, and set it for a second rise in a loaf pan, and bake in the oven. But on a busy day when I have a lot to do and I forgot to get the bread started before dinner, I will use the bake setting. The only downside is that there will be a slit in the bottom of the loaf from the mixing paddle.
This is a basic white bread recipe. No frills or anything, and it can be made without a bread machine, you would just have to activate the yeast before starting. Most bread recipes can be converted to a machine recipe. You just need to put the ingredients in the mixing pan in a certain order, just like in this recipe. It's typically liquids first, like water, milk, eggs, salt, sugar, and the fat being used, flour on top of the liquid mixture, and, in a divot in the flour, the yeast.
Ingredients:
1 cup hot, but not boiling water (about 100 degrees Fahrenheit)
1/4 cup of oil (vegetable or grapeseed is what I use)
1 1/2 Teaspoons salt
2 Tablespoons sugar
3 Cups bread flour (All Purpose can work, or a mixture of Whole Wheat and White Bread flour, but all whole wheat would need more water added to the mix. In our house, we use King Arthur brand, since it is not enriched flour. If whole wheat is in the mix, you will need to add more moisture.)
3 Teaspoons Active Dry Yeast (This is more than what is in a packet. I buy the little jars of it at the grocery store, and keep it in the fridge once opened. It rarely fails to rise for me, unlike the packets.)
Put the ingredients in the machine's pan in the order listed (wet, dry, then yeast). If your machine has different loaf size settings, this is somewhere between a 1 lb and 1.5 lbs loaf, but I typically just use the 1 lb settings, with a medium crust. If you plan to use your oven, just use the dough setting, & it will mix and do the first rise. If you want a second rise, punch it down before shaping in your loaf pan, and let rise for about half an hour. I will spray a piece of foil with cooking spray and lay on top of the loaf (not pinching it down, in case the loaf rises in the oven while baking), and bake for 25 minutes at 350 degrees Fahrenheit, remove the foil, and finish baking for another 5 to 10 minutes, or until the crust is as golden brown as I like. Your mileage may vary, depending on your oven. Mine just likes to make a dark crust unless I use the foil trick. Another method is to use a Pullman pan. I recommend spraying the pan and using parchment paper to line.
Let the bread cool before slicing outside of the pan on a rack.
I found a recipe on an index card in a vintage cookbook. Haven't tried it yet, since Mom is anti-mushroom. Just putting it in here so I don't lose it.
Ingredients:
12 large mushrooms
1 tbs minced onion
1/4 c butter
1/2 tbs salt
1 c soft bread crumbs
1/4 c grated parmesan cheese
Stove Top Dressing
Instructions:
Chop stems. Mix all together with Stove Top Dressing. Put in a shallow pan with a little water.
Bake at 400 degrees for 20-25 minutes.
An Eldest Daughter Post
Since I have basically taken over the cooking process in our home, I will be adding some more posts of new to us recipes that we have tried and were hits in our home. There will be a lot more seasonings compared to some of the older recipes Mom shared, since many of those were modified to fit certain dietary restrictions that are no longer a factor in our home. Some will be basic blog entries in the tip formula, like this one, and others will be recipes that we have worked out with trial and error. I hope that you will enjoy this!
One thing that we like is something akin to fast food for significantly cheaper: Chili Dogs with fries. The price breakdown can be as cheap as about $1.75 per person, or just under $7 for a family of 4.
What I like to do is buy one of the large 24 count packages of hot dogs and divide it up, putting one meal's worth into a freezer bags to freeze. As our current household size is 3 adults and no children, I can get 4 meals worth out of the package with no excess, but for a family of 4,you can get 3 meals, at 2 hotdogs per person.
While I bake our bread, I don't make good buns for burgers and hot dogs yet, so I buy the store brand when needed, and at the time of this post, that would run about $1.99 for 8 buns. The two extra won't go to waste, but be used to make mini sub sandwiches in the following days. The chili sauce is also store bought. We have tried quite a few different brands and styles. We have found a favorite, which is a good dupe for the kind used at Sonic and A and W drive in restaurants: Castleberry's Hot Dog Chili Sauce, at 89¢ per can. We only need the one for the three of us, and that's with Mom and I smothering our hot dogs in it, so I believe it can be split 4 ways easily.
We pop the fries in the oven (about 2/3rds of the bag is more than enough for the 3 of us), plop the dogs in a grilling skillet to mimic putting them on the grill outside for that added bit of flavor, and heating the chili sauce in a tiny pot with a pouring lip to make getting every bit of the tasty chili onto the dog's that much easier.
No real recipe with this post. The youngest will go fancy sometimes and sprinkle a little bit of cheddar cheese on top of his, I might add fresh chopped onion to mine, but Mom likes hers unadulterated, just chili. Just do whatever tastes best for you!