The Family Cookbook
Culinary Heirlooms
live to cook
by Doug Anderson
Reprinted from Bulletin 066, October 26, 2003

        Wow, two weeks in a row, I'm on a roll! This week we have a recipe from a person who wears many hats. When she's not busy changing her hats, she finds time to crank out some awesome homemade bread, and today she's sent us her secret. It's perfect for all you "Editor on the go" types, who have to put together a newsletter a week but still don't want to compromise and eat store-bought bread. Get out your bread machine and take some notes as I roll out:

Dorothy Mae's "Almost Homemade" Golden Crusty Bread
Yield: 1-1/2 loaf of nice crusty golden bread which makes about 20 slices.

Add ingredients to the machine in this order -- carefully measured amounts
3/4 cup milk
1/4 cup water
which is heated to lukewarm
1 egg (whisked lightly -- then added)
2 tablespoons of margarine or butter -- softened, then added
3 cups of bread flour
2 tablespoons of sugar
3/4 teaspoon of salt
1 teaspoon of active dry yeast or machine yeast

First you put in all the liquid ingredients and then you add all the dry, in the orders they are given above. Turn on the machine and observe the process,
using a rubber spatula to push dry ingredients down into the dough. If, after kneading for 3-4 minutes, the dough seems dry and crumbly, add a little water or milk.
If it has too much liquid, it won't form into a ball and needs a sprinkle more of flour. After it forms a nice ball, just put down the lid and let the machine do the work.

       The author adds: "I've never had a flop with this recipe!" Wow, this recipe even comes with a guarantee! So much the better. Thanks Mom, for the wonderful recipe.
        Let's keep that ball in play, Bulletin Readers! What do I have to do, start a cooking contest with a first prize of me coming to your home and cooking a meal for you? Say... that's really not that bad of an idea... I'll have to run it past Mo..., I mean, The Editor. See you soon!

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