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D was the only letter I was wishy-washy about when making my A-Z Challenge list. Perhaps that is because both delightful and delicious go so beautifully together, as in “delightfully delicious”! But it is Friday afternoon and I’m feeling very lazy, so this post will be short, and delicious is my word of choice.
Merriam-Webster.com defines “delicious” as being “very pleasant to taste” or “having a smell that suggests a very pleasant taste”. I really like that second definition, as so often smell is firmly wedded to how things ultimately taste.
One of my earliest posts was I Love Bread, where I waxed eloquent about the delightful deliciousness of home-baked bread. Last night late I had an extreme case of the munchies, and after finishing off the last of the ice cream in the freezer, I turned my hand to baking bread. I cheated a bit this time, because I used a boxed kit and no-rise yeast, but in less than an hour from start to finish I had a beautiful round loaf of delicious wheat bread. And the smell that wafted down the hall to my bedroom to tease me while I wrote yesterday’s post…it most definitely promised a “very pleasant taste”, and it delivered. Hot out of the oven, accompanied by a cup of Mango Ceylon tea…delicious!
And the delight followed, as my daughter followed her nose into the kitchen and asked, “Is this bread for eating now?” and cut herself a thick slice. I am not a cook by any means, but I do fine with bread and baked goodies, and I love fixing them for my family. (And by the way, last night’s loaf is almost gone; we have been munching on it all day!)
That sounds yummy. I’ve yet to make my own homemade bread. I know, I know. I need to. I’ve made biscuits and muffins and everything except for bread. Maybe I’ll try one of those boxed kit first… just to experiment, haha. Thanks for sharing. đŸ˜€
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The boxed kits are pretty forgiving, and you can add all sorts of goodies…raisins, cinnamon, etc…and the results are ever so satisfying! – Fawn
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Must admit there isn’t anything to compare to home made bread.
Leslie
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Laurel Nguyen has posted a new bread recipe I want to try over at My Foray Into Food Storage . Check it out! – Fawn
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I’ll give you my recipe that I have used for the last 50 years: 3cups milk (scalded), 3Tbsp. butter (melt with the milk), 1/4 cup+ 2Tbsp. sugar. 3Tbsp salt. Mix in a large bowl with 3 cups cold water. Add enough flour to mix then add your yeast when it has cooled somewhat. Keep mixing with more flour until it sticks together. Then roll out unto a clean surface to knead. Keep adding flour gradually while kneading. Approx. 10 minutes . Put in a greased bowl and cover. Let rise about an hour. Punch down then divide into 4 loaves and put into greased loaf pans. Bake about 30 minutes until golden in colour (especially on the under side).
Take out of the pan and let cool. I slice it then divide it into half loaves and freeze. We don’t use a lot at a time and freezing it keeps it fresh.
Leslie
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Oh, thank you, Leslie! I love the idea of making four loaves at once. With three adults and two kids in the house, we go through a lot of bread, and it would be lovely to have enough to freeze. Approximately how much flour am I looking at? And do you let the dough rise a bit after you put it in the loaf pans? I definitely want to try this! – Fawn
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You would be looking at maybe 6 or 7 cups of flour, maybe more. Be sure it is all purpose flour or there won’t be any gluten and it won’t rise. You add the flour gradually, just enough to remove the stick consistency. I’ve really lost track of the exact amount after so many years. When our children were young, I used to make a 4 loaves of white bread and 4 loaves of wheat germ bread. It all freezes very well.I do double bag it for freezing. I still buy my flour in 20lb. bags. Nothing like it.
Leslie
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Great D words, some of my favorites! Mmmm I can smell that bread right now!
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Thanks for stopping by. The bread is all gone, time to make more tomorrow! – Fawn
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