White Bread "Perfected".

I am a white bread snob.  Growing up, we ate Wonder Bread. Soft, delicious, fluffy goodness.  We didn't eat the "store" brand. Gross.

There were many attempts to make a copycat version of the best bread....to no avail.  I've tried a zillion (okay, a lot) recipes and none of them has lived up to the real deal...until today!

I found a recipe somewhere and have been messing with it for awhile. I use SAF Instant Yeast and love the results I get. I alos use the sponge method to get even better results. What does that mean?  Sponging is mixing your liquid, sweetener, yeast, and flour together to rise for about 30 minutes before you add the rest of the flour. Better taste, better texture, better bread. Today was my second test run to make sure it was "worthy" of it's title.  It totally is. Soft, fluffy, even crumb, beautiful crust. Perfection. It stays soft for about 5 days...if it lasts that long!

 I make it in my Bosch so the recipe makes 4 loaves.

You could cut the recipe  in half and make it in your Kitchen Aid....but if you are really wanting to make bread for your family, save your pennies and buy a Bosch!  Best machine I've ever had.  

I give you,

White Bread Perfected

You will need:

4 c. warm water
3/4 c. sugar
3 T. SAF Instant Yeast

Place these ingredients in your mixer and mix them up.  Let them sit for a few minutes to proof. Technically, you don't need to do this and could mix the flour in now but old habits die hard with me.

When the yeast mixture is bubbly, add:

 4 cups of  bread flour

 Mix until a batter is formed.  It should look like pancake batter.  Cover and let the mixture rest for about 30 minutes. This is the "sponge" method I talked about.  After the 30 minutes, your batter will have risen a lot....like double to triple in volume.  Don't freak out....just turn on your mixer and deflate it.

Now next step.

Add:

 1/2 cup oil. I use vegetable oil, melted coconut oil. Whatever.

1 T. salt

Enough flour to make a nice soft, dough; around 5-6 cups.

Start mixing the flour in 1 cup at a time until your dough starts to clean the side of the bowl.

When that happens, knead the dough for 5 minutes.  I do this on Speed 2 in the Bosch.

The dough will be soft, but not sticky after kneading.

Turn out onto a greased counter top and divide into 4 loaves. I never turn my bread out onto a floured surface....it makes it dry and tough.

Let the loaves rise until double and bake in a 350 degree oven for 30-35 minutes.

You can also use this dough for  fantastic cinnamon rolls, dinner rolls, hamburger buns, etc.

Electric Pressure Cooker Fantasticness!

I have had about 3 Electric Pressure cookers in the past 5 or 6 years.  I love mine and I use it ALL the time.  My newest favorite is the Instant Pot.  It is a multiple use appliance that allows you to make yogurt, slow cook, and pressure cook.  Here are a few tips for using your EPC and some recipes that are just plain good!

Using your Electric Pressure Cooker

1.     Read your instruction manual!  There are lots of EPC’s and there may be different requirements for use.

2.     Follow all safety guidelines. Always check that your vent is clear. Always add oil or butter to starchy foods.

3.     Always put at least 1 cup of liquid in your EPC.

4.     Never overfill your EPC.

5.     Don’t leave your EPC unattended…i.e. don’t go out of the house to the store.

6.     DO NOT CAN in your EPC…even if the instructions say it’s okay!

7.     Practice, Practice, Practice using your EPC! 

EPC uses high/low pressure to cook your food faster.  They are 100% safe when used correctly. 

PC Mac and Cheese

1 pound pasta
4 c. water
2 T. butter
1 t. salt
Cook on high pressure for 4 minutes. Use Quick Release (QR) . When pressure is all gone add :
1 12 oz. can evaporated milk
2 c. shredded sharp cheddar
2 c. shredded Monterey Jack

Mix until melted. Let sit for about 5 minutes to thicken and serve.

You can use whatever cheese your family loves.

Chicken Taco Meat

Chicken breasts or thighs
1 cup salsa
½ cup water
½ pkg. taco seasoning  or your own taco spices
Cook on high pressure for 25 minutes….35 minutes if using frozen chicken. Use NPR (natural pressure release). When pressure is gone there will be lots of liquid in the PC. Drain out most of the liquid.  Shred the chicken with 2 forks. Add the rest of the taco seasoning, more salsa if desired, and serve.

Mexican Beans

3 cups soaked pinto beans. You can use un-soaked beans..it just takes longer.
6 c. water
2 or 3 dried chilies. I use chili de arbol
2 bay leaves
¼ c. chicken broth powder. I use the Caldo from Knorr. It’s in the Mexican section.
1 T. garlic
Chopped cilantro, if desired.
Cook on high pressure for 45-50 minutes.  Use NPR. Adjust seasoning, take out the bay leaves and chilies.  Serve.

Hard-cooked Eggs Perfecto!

Put a rack in the EPC.  Place as many eggs in the PC as you desire.
Cook on high pressure for 8 minutes.  As soon as the time is up use the Quick Release. When pressure is gone, take eggs out and put into cold water.  Let sit for a few minutes and peel.  Perfecto infinity!  This works for my FRESH eggs!

Brown Rice

2 c. brown rice
2 ½ c. water
1 T. butter or oil
1 t. salt
Cook on high pressure for15 minutes. Use NPR.

Pulled Pork

Boneless country-style pork ribs
1 c. water
Garlic
Salt
Pepper
½ cup BBQ sauce

Cook on high pressure for about 40 minutes.  Drain excess liquid and shred the meat.  Add your favorite BBQ sauce and eat on a bun.