Tuesday, August 22, 2006

Sharing Can Be Good

As kids we all learned the axiom that it is nice share and I believe that's true, when it's voluntary sharing. So, I thought I'd share a couple of recipes before I reviewed a couple of places around the Indianapolis area. First up is the recipe I've been using for bread the last couple of weeks. I finally gave up on finding any bread that doesn't have High Fructose Corn Syrup in it. Even many of the whole wheat and so-called "healthy breads" have it in them. Enough is enough. Baking sandwich bread doesn't take an enormous amount of time or effort, especially if you have a Kitchen Aid mixer or even a food processor. I made a batch yesterday while making breakfast for my youngest.

Sandwich Bread:

3 cups All Purpose Flour (King Arthur is the absolute best)
1/2 cup milk
2/3 cup hot water (perhaps less depending on conditions)
4 Tablespoons canola oil
2 Tablespoons sugar (1 in your dry mix, 1 in the liquid you put your yeast in)
1 1/2 teaspoons salt
1 package active dry yeast (dissolve in your milk)

Combine all ingredients in bowl and mix till it all comes together and leaves the side of the bowl. Transfer to a lightly oiled surface and knead for 8 minutes or so. If using a mixer with a dough hook knead at medium speed for 8 minutes.
Transfer to a lightly oiled bowl. Cover and allow to rise in a warm place for about 1 hour.
Remove from bowl and shape into a log about 8 inches long and place it in an 8 1/2 x 4 1/2 inch loaf pan. Cover the pan loosely with lightly oiled plastic wrap and allow to rise for about 1 hour or until the bread has risen an inch or so above the rim (more if you like big bread!).
Once bread has risen place in a 350 degree oven for 35-40 minutes. Cool your bread on a wire rack and enjoy! Store it wrapped in plastic or bagged once it has cooled so no moisture will form on the surface.

And, while I'm at it let's make some marshmallows. Using this recipe you will insure you never buy marshmallows again! This recipe uses metric measures, if you do not have metric measures...get some. A set of measuring spoons costs about $1. And cups not much more. Or use this. This recipe is also free of Corn Syrup and uses Lyle's Golden Syrup which taste 1000% better!


400 grams sugar (500 ml)
pinch of salt
12.5 ml Lyle's Golden Syrup
250 ml water

20 grams gelatin (30 ml) soaked in
100 ml cold water

2 eggs whites (beaten stiff)
3 ml vanilla extract

100 ml powdered sugar
50 ml cornstarch

Mix sugar, salt , syrup and water. Heat slowly without boiling, stirring constantly until sugar has dissolved completely.
Increase heat and boil to softball stage 115 degrees C (239 F).
Stir in the gelatin.
Pour the hot syrup mixture onto the stiff egg whites, beating constantly until mixture is thick and creamy.
Add vanilla, (you may also add colouring at this point if you wish). Beat with a wooden spoon until the mixture is stiff enough to hold its shape.
Mix powdered sugar and cornstarch together and sift a layer into a greased 8 x 8 inch pan. Pour the marshmallow mixture into the pan. Dust with cornstarch and sugar mixture. Let sit till firm.
Dip a knife into warm water till blade is warm. Dry knife and cut the marshmallow into strips 25mm wide. Using scissors or a warmed blade cut the strips into 25mm pieces. Dust with sugar/cornstarch mixture. Store in an airtight container and enjoy!!!

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