Monday, October 13, 2008

My Work For Today....

Today I made some more bread. It turned out wonderful! I will be making this again soon. I'll post the recipe for you. Please do yourself a favor and try it sometime. DH and the kids loved it so did I. The color is dark but very pretty and the taste is good. I got the recipe from The Taste Of Home.

Shredded Wheat Bread
Best of Country Breads
Try a FREE ISSUE of Taste of Home!

The recipe for this low-fat bread came from my grandmother. It's now my husband's favorite. Nothing makes the house smell better than the aroma of molasses as this bread bakes.




TIME: Prep: 20 min. + rising Bake: 30 min. + cooling

2 cups boiling water
1 cup crushed Shredded Wheat cereal
1/2 cup molasses
2 tablespoons shortening
1-1/2 teaspoons salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5-1/2 to 6-1/2 cups all-purpose flour
Melted butter, optional
In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool. Yield: 2 loaves (16 slices each).

This is the Poppy Seed Chicken that DH requested for tonight's dinner. It was very yummy once again. Just wanted to share the final picture with you. Here's the recipe for it as well. Hope you'll try it and the bread. These are both winners in my book!

Poppy Seed Chicken

4 C. Chicken Breasts, cooked 16 oz Sour Cream

2 Reg. Size Cans Crm Mush. Soup 8 oz Shredded Cheddar Cheese

1 SleeveRitz Crackers 1 Stick Butter

1-2 tsp. Poppy Seeds (optional)

Spray bottom of casserole dish. Shred Chicken and put into casserole dish. In a bowl mix together the sour cream, soup and poppy seeds. Sprinkle cheese over chicken. Cover with soup mix. Top with crushed crackers and pour melted butter over crackers.

Bake at 350* for about 25-30 minutes.

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