So if you have delicious peach jam in your pantry, you just must make bread.
My hubby likes white. I made white.
Remember what I said about my husband being the gourmet? Well I'm sure if he had made the bread, they wouldn't have stuck together in the oven. I think next time I'll make 5 loaves and they won't overflow their bounds.
Recipe: (hope my mom doesn't mind...)
6 cups hot water
3/4 cup shortening or vegetable oil
6 heaping Tablespoons sugar
3 scant Tablespoons salt
1/2 cup warm water
2-3 Tablespoons yeast
5 lbs. flour
Mix yeast in 1/2 cup warm water, let bloom. To your bread mixer add hot water, oil, sugar, salt and half the flour. (I have a Bosch and love, love, love, it, but what ever brand you have should do the trick.) Mix until it looks soupy, then add the bloomed yeast. After the yeast is blended, add the rest of the flour. Let mix about 7-8 minutes. Let rise, punch down, let rise again, punch down, shape for loaf pans. Bake at 350 for 30 minutes.
Serve warm with butter and home made jam and you will be queen for the day.
Tuesday, August 30, 2011
I love good neighbors.
I love peach jam.
We simply followed the pectin package instructions. No fancy third generation 15 step process here. Simple. We tried Ball, MCP, and SureJell. Though they were similar, we liked Ball the best. They all did just fine though. Ask my hungry kids.
We (my husband and I) made 7 1/2 pints on his day off. We have more peeled, pitted peaches in the deep freeze just waiting to be turned into jam. It only took a couple hours start to finish. Maybe less.
Okay, I cannot tell a lie. My husband was the captain on this ship. He was so excited to make peach jam. He's a gourmet. I'm not. We make a good team.
I love free fruit. Love home made preserves.