Dang

One of my favorite things growing up was the ever unexpected, always anticipated bread making day. My mom makes dang good white bread. But it wasn't something she did all the time. Because it was a five hour process, and because we downed a loaf in no minutes flat, she saved it for special occasions. But I always loved it when she did. The whole house would fill up with that mouth-watering smell of goodness. I would sit at the counter and watch every step of the process. I loved watching her roll them out into perfect loaves. I loved helping her spread butter across the warm tops right after getting out of the oven. I loved getting to eat the heel--slathering it with butter that melted immediately into it's soft, spongy whiteness. Mmmm. I love that bread.

So, you can be rest assured that bread-making is high on my list of things to master. I want my kids to experience it like I did. I am not quite ready to try to my mom's recipe (dang, it seriously did take five hours. I only have two loaf pans anyway, so it will just have to wait). But I did try a 60 minute bread recipe yesterday that turned out fabulous. Here's proof.


I made homemade bread (said with a grin). This stuff seriously can't be good for you. And I made homemade veggie spaghetti sauce. And it was good (and it was easy-peasy). Even you can make it. Here's how:

The Bread (taken from Best of Country Breads, pg 50)
Technically this is called "60-minute mini bread" because they tell you to do it in two mini loaves. I did mine in one big loaf for the same time and it turned out great. You may do as you please.

3 cups all-purpose flour
1 Tbs. sugar
1 tsp. salt
1 pkg quick rise yeast (I used a Tbs)
3/4 cup water
1/4 cup milk
2 Tbs. butter or margarine

1. In a mixing bowl, combine 2 cups flour, sugar, salt, and yeast. In a saucepan, heat the water, milk, and butter to 120-130 degrees (I heated it until the butter melted). Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough..
2. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. (Note: I was using beaters with bread hooks, so I just beat it for four minutes, it still turned out great.)
3. Do not let rise (the best part!)
4. Roll out into a 16"x10" rectangle (for one loaf, not two). Roll up, jelly roll style, starting with the short side; pinch to seal. Place, seam side down, in a greased loaf pan. Fill a 9"x13" pan with 1" hot water. Set loaf pan in water. Cover and let rise for 15 minutes.
5. Remove loaf pan from the water bath. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
6. Cut while still slightly warm and savor its goodness.

The Veggie Spegetti Sauce (from the Betty Crocker Sunday Dinner Cookbook, pg 128)
Seriously, even you can make this, Tasha. Who needs meat in their spaghetti anyway? Even Jeremy (the meat-eater) loved it.

2 cups uncooked penne pasta
1 Tbs olive oil or veggie oil (I just sprayed my pan instead)
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano, undrained
1 can (8 ounces) tomato sauce
1 small unpeeled zucchini, chopped (1 cup)
1/2 tsp dried basil leaves
1 tsp parsley
Parmesan cheese to taste

1. Cook and drain pasta as directed on package
2. While pasta is still cooking, heat oil in 10" skillet, medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
3. Stir in zucchini and basil and parsley; reduce heat to medium. Cook about 5 minutes (I think I did 10 or 15), stirring occasionally, until sauce is desired consistency. Serve over pasta. Sprinkle with cheese.
4. Sop up excess sauce with amazingly good homemade bread in left hand, fork in right hand.