Tuesday, June 17, 2008
We have cool air!
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 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