James Beard's Basic White Bread Recipe

Ingredients : Basic White Bread By James Beard~ Chef & Cook Recipe

1 package Yeast, active, dry
1/2 cup Water or milk, warm (110-115 degs)
2 tsp Sugar
1 cup Milk or water (110-115 degs)
2 tsp Salt
3 tbsp Butter
3 3/4 cup Flour, All-purpose or bread flour
1/4 cup flour for kneading

James Beard's Basic White Bread Makes 1 large loaf (9X5X3)or 2 small loaves (8X4X2)
Making basic white bread dough:

Stir yeast into 1/2 c. milk. Add sugar and set aside. This should bubble up in a few minutes. If not, your yeast is no longer viable.

Place 2 3/4 cups flour in a work bowl. Add salt and mix thoroughly. Add remaining cup of milk. Beat well with a wooden spatula, add the yeast mixture, and continue beating the dough until it is smooth, adding an additional cup of flour to make a firm dough. Turn the dough out onto a floured work surface and begin the kneading process, which evenly distributes the fermenting yeast cells through the dough. (I knead for 6 minutes using my electric mixer)

* Kneading Instructions*
There are several kneading methods, but the basic one is to flour the dough and your hand lightly, then push the heel of your hand down into the dough and away from you. Fold the dough over, give it a quarter turn, and push down again. Repeat pushing, folding and turning until the motion becomes rhythmic. Knead for about 10 minutes, kneading in additional flour as necessary, until the dough is smooth and no longer sticky, and blisters form on the surface. To test whether the dough has been kneaded enough make an indention in it with your fingers; it should spring back. If blisters form on the surface of the dough and break, this is another sign that the kneading is sufficient. * Note: If you have a heavy-duty electric mixer with a dough-hook attachment, knead the dough with the hook and finish it off on the board.

Butter a large bowl, transfer the dough to it, and turn the bowl until the dough is well coated with butter on all sides.

Cover the dough with a dish towel and let it rise in a warm, draft-free place for 1 to 1-1/2 hours, until it is doubled in bulk.

A good, warm, draft-free place is inside your room temperature oven. To test further if the dough has risen properly, make an indentation in it with two fingers: if the dough does not spring back, then it is ready.

* Baking Preparations * Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches. Punch the dough down with your fist to deflate it; transfer it to a floured board and knead it well for about 3 minutes. Pat it into a smooth round or oval shape and let it rest for 4 to 5 minutes. Then form into 1 large or two small loaves, by shaping the dough into an oval the length of your bread pan, then gently stretching, rounding, and plumping it in the palms of your hands, tucking the edges underneath and pinching them together. Lift carefully; drop the dough into the pan or pans and smooth out. Cover the dough with a towel and let it rise again in a warm draft-free place for about 45 minutes to 1 hour, until it is double in bulk. Preheat the oven to 400dF

Bake on the lower rack of the oven and test for doneness after 35 minutes. Wrap your knuckles on the top and if it sounds hollow, turn bread out into your other hand protected by a dish cloth and test that the bottom is hollow as well.

If it does not sound hollow, and the bottom is dry, place the bread back in the oven directly on the rack for 5-10 more minutes. If the bottom is soggy, place bread back in the pan and bake for 5-10 more minutes.

The bread may be stored in a plastic bag in the refrigerator after it has cooled. If you seal it in a bag before it is completely cooled, the crust will become soft.
Stored bread will keep about 1 week. Freeze for up to a month.

From James Beard on Bread

Lemon Garlic Chicken

4 lbs chicken parts
1/4 cup lemon juice
Zest of one lemon
1/4 cup olive oil
1 tablespoon dijon
1-2 tablespoons garlic (minced or grated)
1/2 t. dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Mix all ingredients together and pour over chicken parts. Marinate for 1-3 hours. Heat oven to 400. Reserve marinade. Place chicken skin side up in a baking dish or cookie sheet. Bake for 30 minutes and pour or brush marinade onto chicken. Cook for an additional 20-25 minutes or until cooked through. Turn oven to broil, move chicken to top rack, and broil chicken to crisp the skin for 2-5 minutes. Keep you eye on the chicken and adjust the height of the pan based on your broiler's efficacy.

For chicken jus: Pour 1/2 cup chicken stock or white wine over pan while scraping browned bits with a wooden spoon. Pour liquid into a fat separator and continue pouring jus into the pan, scraping to get full flavor. Serve along side chicken.

From the Joy of Cooking (modified from broiler chicken to baked chicken)

Autumn Mashed Potatoes

A sweet potato ups the nutrition, flavor, and turns this dish a beautiful autumnal orange.

8 russet potatoes peeled and cubed
1 medium sweet potato
2 cloves garlic
1 bay leaf
1/2 cube butter
1/2 cup whole milk
1 sprig thyme

Place potatoes in cold water so that they are covered at least by an inch. Add smashed garlic cloves and bay leaf. Turn heat to high and bring to a simmer. Simmer for 20 minutes. Heat milk, butter, and thyme on the stove in a small sauce pan. Drain potatoes, remove bay and garlic, and mash with milk mixture.

Easy Oven Turkey Breast

4-6 lb turkey breast
1 batch parsley butter
salt and pepper
Sage leaves

Remove neck and ribs with kitchen shears and use for making turkey stock for gravy. This meat will not need gravy, but mashed potatoes do.

Salt and pepper the turkey on all sides. Slice butter into 1/4 inch discs and loosen the turkey skin. Place fresh sage leaves and discs of butter under the skin of the turkey. Place turkey in a roasting pan and cook for 25 minutes per lb or until a thermometer inserted in the thickest part registers 160 degrees. Tent with foil and let rest for 25 minutes. Carve and enjoy.

I like to serve this with double mashed potatoes.

Parsley Butter:

* 2 sticks (1/2 pound) unsalted butter, at room temperature or softened
* 1 cup fresh parsley roughly chopped
* 1 lemon, juiced
zest from 1/2 of the lemon
* 2 tablespoons chopped garlic
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Process in a food processor, scoop butter out onto parchment or plastic wrap and shape into a log. Place in the refrigerator or freezer until set. Slice off slabs as you need them. ***If you use salted butter remember to leave out the 1/2 t. salt.*** Enjoy!

Easy Oven Hoisin Pork

5 lbs country style pork ribs (bone-in preferred)
1 16 oz. bottle Soy Vay, Hoisin Garlic marinade/sauce
1 half of a star anise

Pour 1/2 of the bottle of sauce in a glass dish. Place meat in a single layer and pour remaining sauce on the pork. Place uncovered in a 300 degree oven. Cover after 60 minutes. Cook for a total of 3 hours or until the meat is tender and a gorgeous mahogany color.

Remove sauce from the pan and simmer on the stove in a small sauce pan with the piece of star anise for 10-15 minutes or until reduced. You may thicken with some corn starch if you prefer. Serve with Japanese style rice and steamed broccoli.

ALCOHOL SUBSTITUTION LIST

Sometimes alcohol is called for in recipes to enhance the overall flavor of a dish. If you prefer to cook without alcohol, it can be omitted from a recipe or replaced with a nonalcoholic alternative. Keep in mind that the overall flavor of the dish will not be exactly the same, but the substitutions will give you an approximation of the flavor.

Here are some general recommendations for nonalcoholic substitutes:

Beer: Nonalcoholic beer, chicken broth, apple cider or beef broth

Bourbon: 1 teaspoon vanilla extract in place of each tablespoon of bourbon

Champagne: Ginger ale, sparkling cider, cranberry juice or white grape juice

Cognac: Apricot, pear or peach juice

Cointreau: Orange juice concentrate

Crème de cassis: Black currant Italian soda syrup or black currant jam

Frangelico: Hazelnut or almond extract

Grand Marnier or other orange-flavored liqueur: Unsweetened orange juice concentrate

Marsala: White grape juice

Port: Concord grape juice with a pinch of lime zest; cranberry juice with a dash of lemon juice; or Concord grape juice concentrate

Rum: 1/2 teaspoon rum extract plus enough water to make 1 tablespoon in place of each tablespoon of rum

Sherry: Unsweetened apple, orange or pineapple juice plus 1 teaspoon vanilla extract

Vermouth, dry: White grape juice or white-wine vinegar

Vermouth, sweet: Apple juice, grape juice or balsamic vinegar

Wine, white: White grape juice, apple juice or chicken broth

Wine, red: Concord grape juice, cranberry juice or beef broth

FROM FOODNETWORK.com

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Serves about 12

Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (to taste, I use ceylon cinnamon for its mild citrusy flavor)
1/4 teaspoon freshly grated nutmeg (to taste)

Cake
2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon fine salt
2 teaspoons cinnamon (regular cinnamon)
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 cups pumpkin puree
1 teaspoon vanilla extract
4 eggs
3/4 cups vegetable oil
1/2 cup apple sauce
1 cup toasted walnuts chopped

Preheat oven to 350. Toast walnuts in baking pan until fragrant (10 min). Spoon and level your flour to measure and have your eggs at room temp. You may also place cold eggs in very hot tap water for 10 minutes.

Sift flour, salt, spices, baking powder and soda together and set aside. Mix oil, sugar, applesauce, vanilla, and pumpkin together thoroughly. Add the eggs one at a time until combined. Mix dry ingredients in until almost combined. Dust walnuts with flour and fold into batter.

Pour into a greased and floured bundt pan and rap it on the counter to get rid of any air bubbles. Bake for 55-65 minutes until a toothpick comes out clean.

Once the cake is completely cool, mix frosting ingredients together and whip on high for 3-5 minutes until fluffy. Add cinnamon and nutmeg and stir to incorporate. Tate and adjust spices if needed. Frost cake and enjoy.