Life with the Family O

Tag: Food

  • Strawberry Fever!


    Yum, yum, and yum. Oh yeah, my kids also say yum, yum, yum and YUM. They love em even more than me! Our grocery store has had mad deals on strawberries, sometimes only $1/pack. Currently $2, can’t beat it. They were just 4.99/pack a couple of months ago. These are bright red, shiny, juicy and sweet – so good! We had strawberry shortcake last night and this chocolate lover says it may be the best dessert ever! The pie shop down the street posted a sign that says they are making fresh, strawberry pie, that sounds amazing. I have never had one, look out Granny Scott’s Pie Shop, here I come!


    Go get some! Hurry!

  • Braided Egg Bread


    Again being inspired by so many awesome foodie blogs I decided it was time I learned how to make homemade bread. We are a bread loving family. My husband was running to the store and I told him to get flour for some cookies I was going to bake (Lemon Spiral), on a whim I told him to grab some yeast. I thought that at least if I have it in the house I would be able to make it when inspiration struck. He brought home Fleishmanns Rapid Rise yeast. I went straight to the internet to find some recipes that specifically called for it. All of those called for cream, which is something I am finding out most chef and bakers always have on hand. I on the other do not keep cream on hand. So off the allrecipes.com to find the perfect loaf. I searched Bread, Non-Machine, Loaf, Top 20. A recipe came up that looked and sounded delicious… and it was!
    Ingredients:

    3 1/4 cups all-purpose flour
    2 tablespoons sugar
    1 package Fleishmanns Rapid Rise dry yeast
    3/4 teaspoon salt
    3/4 cup water
    3 tablespoons vegetable oil
    3 eggs + 1 egg yolks
    TOPPING:
    1 egg
    1 teaspoon water
    Directions:
    1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
    2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place rest about 10 minutes.
    3. Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into three pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Divide reserved dough into three equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
    4. Beat egg and water; brush over dough. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

    This recipe was adapted from Marlene Jeffreys recipe on Allrecipes.com