I said WARM not hot!
110-120 deg no cooler no hotter.
(hint those that raised babies know the correct temp)
If you screw this up you might as well stop right here because this step is IMPORTANT.
Put the milk and butter in the mixer that you had to buy for your self because he wouldn't buy it for you ....even though you hinted for years. (what I have to do? Draw a map?)
Add to the milk and butter One package of dry yeast
Two Tablespoons of Sugar
Two Teaspoons of Salt
Blend well with the paddle.
Ya know, really good mixers come with paddles! Did you know that?
Add Three cups of Flour and blend well with the paddle
It might start to get thick and you might hear the motor drag a bit.
But if you bought a really good mixer it can take it!
Here's where we seperate the men from the boys because now as you continue to add 3 more cups of flour you'll need a dough hook.
And if you bought the RIGHT mixer the first time you didn't have to buy ANOTHER mixer just so you could make bread.
Oh sure you can knead it by hand for an hour or you can use a REAL mixer and let it do the work for you while you drink Raspberry lemonade
After about 6 cups of flour its starting to pull away from the sides. continue to add flour a Quarter cup at a time and you'll see the dough roll into a ball and come away from the sides of the bowl.
Wait for the ball to become smooth and satiny
When is that? you ask... Well look at it.
pretty soon you'll look at it and say Wow...That's smooth and satiny then you'll know part one is done
There now, don't you feel better for buying a real mixer?
Take you're favorite custom made popcorn bowl and spray it with pam or grease it with oil.
Dump the dough into the bowl and spray the top of the dough and cover with a damp (DAMP not wet!) towel
Whats a proofer? A proofer is a damp moist place like an oven thats NOT turned on but has a pan of HOT water on the bottom to help keep the oven warm and moist.
Not to be confused with a Fluffer which is also warm and moist but that's used for.....Oh never mind.
Wait for the dough to double in size.
(that means it gets twice as big)
While the bread is proofing we'll sautee some onions and garlic
1/2 onion
1 Tablespoon minced garlic
Lets add a 1/4 cup of Red pepper flakes!
As you can tell from my "small" container of red pepper flakes I like them and use them a-lot!
Oh ya....By the way as you sautee the red pepper flakes in hot oil, the fumes begin to build, first you start to cry and then the paint in the kitchen begins to bubble, but not to worry... any one that walks in will begin to cry and won't see the paint for weeks.
Another Raspberry lemonade helps with the coughing...
I'm going to add the Parm cheese, some Mexican cheese and some Italian seasoning to the bread dough.
Along with the Cough, cough, red peppers, garlic and onions.
Put the dough back into the best mixer ever made. And add a 1/4 cup of Parm and a 1/2 cup of Mexican cheese and a 1/8 cup of Italian seasoning and the onions and red pepper flakes.
Mix well....
See now aren't you glad you bought this even though SOME BODY didn't' get the hint. Yes the best mixer in the world is going to make you a better cook!
You might have to add a bit of flour to the mixer so the ball pulls away from the sides again and wait till its smooth and satiny again.
Flour the counter and doump the dough on the counter.
Don't forget to fill the pan on the bottom with fresh hot water because its cold by now.
Turn the oven on 350 and set the timer for 45 minutes
When they look like this pull them out
I like to brush the crust with just a hint of butter.
It gives it a bettertaste and keeps the crust from getting hard.
Yes sir just a wee bit-o-butter
No more than a 1/2 pound
Just fer flaver mind you...
Then back in the oven for 10 more minutes
