White Bread

About three months ago, I stopped buying bread from the store.  Not cause we couldn't afford it, but I was sick and tired of throwing bread out every week.  I  mean when bread is getting to over $3.00 a loaf I just couldn't take it any more.  With just my husband and I we do not eat bread fast enough.  So when my husband was gone I decided to figure out how to make bread with my kitchen aid.  I have made it in the bread machine before but wanted to figure out how to make it more "homemade".  So I read a few articles off Pinterest and tried a couple of different recipes.  The first time I didn't proof my yeast, so it didn't turn it out at ALL.  In fact I threw the first loaf in the garbage.  Read some more and figured out what I did wrong.  So here is the recipe that I use almost every time I bake bread.  Mariah absolutely loves this recipe.  I really wouldn't use it for sandwiches but to make toast - it absolutely rocks.

1 package yeast (2 1/4 tsp)
4 Tbsp sugar
1/2 Cup warm water

Add water, yeast and sugar in the bowl of the kitchen aid mixer, set aside and let proof for 10 minutes.  After 10 minutes add the following ingredients to the bowl.  

3 cups flour
4 Tbsp melted butter
1/2 cup milk
3 tsp gluten
1 1/2 tsp salt

Using a dough hook let mix for 7-8 minutes. * I usually do have to add in 1-2 Tbsp of water to help dough clear sides of the bowl. Place dough into a lightly oiled bowl, cover and let rise until almost double.  1 1/2-2 hours depending on how warm it is in your house.










When done rising, punch dough down and roll into shape of a loaf.  Place into greased 9x4-inch loaf pan. Cover and let rise for another 45 minutes.  Bake at 325 degrees for 35-40 minutes. When golden brown remove and brush with butter.  When cooling on rack lay on side so it doesn't deflate.

Stuffed Mushrooms

I have never really tried to make stuffed mushrooms before but decided I was ready to tackle it for the Super Bowl get together!! They were not as hard as I thought.  They are easy and definitely a keeper.

Ingredients:

24 Mushrooms with stems removed
1/4 cup finely chopped green Onion
1 Garlic clove finely minced
4 oz Cream cheese
1/4 cup Parmesan cheese
1/2 lb Bacon
Salt and Pepper

Directions:

Preheat oven to 350F degrees.  Cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy.  Chop mushrooms stems into small pieces. When bacon is done, remove from pan and set aside.  Reserve 2 tablespoons of bacon grease and discard the rest. Saute onion until soft, add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and Parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and add salt and pepper to taste.  (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot. I try to cram them on a small pan with tin foil or I put them into a mini cupcake pan - that way they are not rolling all over on a pan.