The Organized Chef: Homemade Bread

I don't know when this crazy obsession for meal planning started, but one thing I do know is that it has worked for us the past ten years and it's about time I share my tips and tricks!

First things first, it’s all about the planning! I take my “menu ideas” list {the link is found on the sidebar to your right}, and plan out my entire month in advance on our calendar in the kitchen. What works best for us is the following:

Sundays = a nice meal

Mondays = chicken

Tuesdays = soup/pasta

Wednesdays = beef

Thursdays = fish

Fridays = Date Nights {i.e. no cooking}!

Saturdays = misc

This way we rotate meals so we aren’t stuck in a rut. I then take my “grocery list” {the link is found on the sidebar to your right} and make my shopping list for the next 2 weeks. Remember, initially this takes more time in the beginning, but then your entire month is planned and you won’t have to figure out what’s for dinner plus I promise it saves money on your grocery bill!

October 5, 2009

Homemade Bread

1/2 cup potato pearls

1 cup hot water

2 1/4 cup warm water (120*)

1/2 cup sugar (or honey)

1/3 cup oil

6 cups bread flour

4 tsp instant dry yeast

1 tbl salt

Directions

Mix first 2 ingredients in a bowl and let stand about 5 minutes. Add remaining water, sugar, oil, and about 3 1/2 cups of flour. Mix. Add yeast and then salt. Add remaining flour. Knead for 10 minutes in mixer. Cover and let rise for 40-60 minutes or until doubled. Divide dough in half. Form and put into two greased loaf pans. Cover and let rise 35-50 minutes. Bake at 350* for 35 minutes.

Wheat

4 cups of whole wheat flour and 2 cups of white