Tuesday, June 17, 2008

We have cool air!

originally uploaded by dibranchia.
And I celebrated by baking bread. Well, I had to, hubby needs it for his lunches. If we didn't have the A/C fixed I would have made a loaf in the breadmachine. Hubby doesn't mind it when it's made in the ABM, it's just that it doesn't fit as well in his little plastic container as easily when made in that bread pan.

It actually got fixed yesterday. I made a quick call to the A/C people, and someone actually picked up. I called just to make sure that hubby left the right number. Since hubby's used to living and working in Richmond, he forgets that where we live is actually a different area code, and I wanted to make sure he left the area code when he left my cell phone number as a call back number. Well, I ended up talking to one of the owners, and since he was heading to Richmond in a few minutes, and since he was driving by he offered to stop by yesterday instead of today. All it end up being was an old capacitor (basically a battery kinda thing). He said he's been replacing them all week, and usually it's a storm that blows them, but ours is about due, it's 8 years old. We have cool air coming through the vents again. Ahhhhhh! This is our second time using Kober's Heating & Air and we definitely don't have anything bad to say about them! They are definitely staying on our House Repair Phone List.

Recipe for the bread (One of hubby's favorite- I don't make the cut down the middle since it usually deflates the bread and hubby doesn't care). These loaves were made with 1/2 whole wheat and took a bit longer to rise.

* Exported from MasterCook *

Split-Top Butter Loaf

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp sugar
3/4 c warm water -- 105 to 115 degrees F
1 env active dry yeast
1 1/2 c buttermilk
1 egg
1 tbsp salt
1/4 c honey
3 tbsps butter -- in pieces
6 c bread flour
2 tbsps butter -- melted

Stir sugar into warm water in small cup. Sprinkle yeast over top. Let
stand until foamy 5 to 10 minutes.

Heat buttermilk, egg, salt, honey and butter in saucepan until butter
melts and mixture registers 110 degrees F to 120 degrees F on instant-read thermometer. Transfer to a large bowl.

Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add
remaining flour, 1/2 cup at a time until dough holds together and pulls
away from the sides of the bowl.

Transfer dough to lightly floured surface. Knead until smooth and
elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to
coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm
place until doubled in volume, about 1 hour.

Punch dough down. Let rest for 5 minues. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5 inch rectangle. Transfer to the 2
prepared loaf pans. Cover with clean kitchen towel. Let rise in warm
place until doubled in volume, about 1 1/4 hours.

Heat oven to 350 degrees. With a razor blade or very sharp knife, make a slash down length of each loaf.

Bake in 350 degree oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire to cool.

"Makes 2 loaves (12 slices each) at $1.42 each loaf."
"Family Circle 2/1/00"
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Per Serving (excluding unknown items): 166 Calories; 3g Fat (18.1%
calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber;
16mg Cholesterol; 311mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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