An Award ...plus a post on White Bread and Upcoming Post Preview

To start, I would like to thank CJ at Food Stories and Debra at Eliot's Eats for nominating me for the Food Stories Award. I honestly appreciate this gesture very much indeed!




For several reasons, I don't pass these awards on anymore but I suppose the biggest reason, and one I would like to share with you, is.....I know so many food bloggers who are sensationally inspiring that it would be extremely difficult to select only five (as the rules state). I just can't do it. I just can not.

There are so many great sites out there and so many I visit (sometimes quietly) on a regular basis. So - I would like to gracefully thank you very much for this award. I feel honored.

Part Two - White Loaf Bread



You may think I abandoned bread making as I have not been an active participant in Bake Your Own Bread (BYOB) hosted by Girlchef. Thing is, we are loving the baguettes and French loaves I make several times a week so…..nothing new to report.

This (below) is the most popular at our place. Not saying I don't make other types, but this one reigns supreme. Perfect for toast and tapanade, cheese course, etc.



Anyhoo.... I had been looking for the perfect white bread loaf for when that type was required. I think I found it. After trying several versions involving powdered milk or powdered potato flakes or potato flour – this one rocks my boat. Perhaps it’s the use of actual milk. And butter. Moist yet holds up well to spreads and grilling.

As always, I let the machine do the kneading part so I can attend to other things – chores or fun stuff – either way, I am not kneading the dough for the initial stage.

You’ll need:

1 cup milk
¼ cup water
4 teaspoons butter or olive oil (I used unsalted butter)
3 cups bread flour
4 teaspoons sugar
¾ teaspoons salt
1 teaspoon bread machine yeast.

Then you will do the following:

Place your ingredients into the bread machine in the order your machine requires. For mine it’s the wet ingredients first. Set for Dough and an hour and a half later, you are ready to shape the loaf and place in a bread pan. Let rise 40 minutes. Then bake at 375 F for 25 to 30 minutes.


Hooking this up to Heather's site for the BYOB (Bake Your Own Bread).



Thank you to all who read and comment...it's much appreciated. Next up I have a fish post, Wahoo fish, something I had not tried before.
Also, I hosted the movie Sideways last month and my roundup will be up any day!

Cheers!!