General cooking tips

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Losing weight

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet achieved most of its fame during the last decade. Popular with many famous celebrities, it enables fat reduction whilst encouraging you to eat foods that are normally considered bad for diets, such as bacon and egg and cheese.
Unlike other diets, with the atkins diet you eat protein and fat, it is the carbs that are on the banned list. It is often referred to as a high protein, low carb, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Brendas Italian Bread

	Category	Bread Recipes
	Views	205
	Ratings	0

Ingredients And Procedures

5 1/2 c Unsifted flour

1 tb Salt

1 tb Sugat

1 tb Butter or margerine

2 Pkgs active dry yeast

1 3/4 c Very warm tap water

(120 to 130 degrees) Cornmeal Corn or other vegetable oil 1 Egg white

1 tb Cold water

With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white beaten with cold

water. Return to oven and bake 5 to 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack.

Rate this recipe!

Post this recipe to your site

<h1>Brendas Italian Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 1/2 c Unsifted flour <P>1 tb Salt <P>1 tb Sugat <P>1 tb Butter or margerine <P>2 Pkgs active dry yeast <P>1 3/4 c Very warm tap water <P>(120 to 130 degrees) Cornmeal Corn or other vegetable oil 1 Egg white <P>1 tb Cold water <P>With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white beaten with cold <P>water. Return to oven and bake 5 to 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>