Classic White Bread

I have had such a difficult time just mastering basic white bread. I have finally found it! This bread is fabulous especially when I mixed it in the Kitchen Aid.. It was so fluffy and so yummy! This is definitely my new go to Bread Recipe. Highly Recommended by me! Enjoy!

Classic White Bread

6-7 C All purpose or bread flour

3 T Sugar

1 T Salt

2 T Shortening

2pkg Yeast (4 1/2tsp)

2 1/4 C Very Warm water

2 T Butter

1. In a large bowl stir in 3 1/2 C of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute. Beat on medium speed 1 minute. Stir in enough remaining flour, 1 C at a time to make dough easy to handle. 

2. Place dough on lightly floured surface. Knead about 10 minutes until dough is smooth and springy. (I placed in my kitchen aid with the bread hook for 5 minutes) Place dough in a lightly greased bowl let rise in a warm place 40-60 minutes or until the dough is double in size. 

3. Grease bottom and sides of 2 bread pans. 

4. Gently push fists into dough to deflate. Dived into 2 halves. Flatten each half  with hands or rolling pin into 18x9 inch rectangle on a lightly floured surface. Roll dough up tightly, seal the edge by pinching the ends together. Pinch the ends of the roll together to seal, fold ends under the loaf. Place seam side down in the bread pan. Brush lightly with butter. Let rise in a warm place 35-50 minutes or until dough has doubled in size. 

5. Heat oven to 425 

6. Bake 25- 30 minutes or until loaves are a deep golden brown and sound hollow when tapped. Remove from pans to a wire rack. Brush loaves with butter, cool. 

Happy Baking!

Yummy Yummy!!

Cream of Cauliflower Soup

I know I know.. It has been super long since I have been on here posting yummy recipes for you all to enjoy. I made this recipe a while ago but the flavor is still in my mind! With these cool days ahead of us here in November this soup will be your friend.

I recently started selling Pampered Chef so in the future recipes you may see me put a little blurp of which products I used for the recipe. And if you are interested in getting any products who know who to call!

Cream of Cauliflower Soup

1 head of Cauliflower

2 C Water

1 lg stalk of celery, chopped

1 med Onion, chopped (add 1 Tbs Lemon juice)

2 T Butter

2 T Flour

2 1/2 C Chicken Broth 
1/2 tsp salt

1/8 tsp pepper

Dash of nutmeg
1/2 C Heavy whipping cream
Shredded cheese, if desired

1. Remove flowerets from cauliflower head; set aside. Cut stalks into 1-inch pieces, discarding any leaves.

2. In 3 qt sauce pan heat water to boiling, add cauliflower, celery and onion. Cover and heat to boiling.; reduce heat. Simmer about 10 min or until cauliflower is tender (do not drain)

3. Carefully place cauliflower mixture into blender. Cover and blend on medium speed until smooth.

4. In a 3 qt saucepan melt butter over medium heat. Stir in flour. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 min.

5. Stir in cauliflower mixture, salt, pepper, and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot(do not boil or soup may curdle) Serve soup topped with cheese.

Happy Cooking!