Recipes!

Here’s the bread recipe you’ve all been waiting for. Okay, well not waiting for – but here it is, none the less. It really is the easiest, fastest, yummiest recipe ever. I have never been one to care about the flour, but I will totally admit that good flour makes a huge difference. I’ve made it a lot using regular grocery store flour, and it’s still really good. But I suggest you find your local equivalent to Lehi Roller Mills Turkey Flour. I’ve heard there is something called Montana something or other at most grocery stores that I think would work well. And you can get lecithin at health food stores and the like. Maybe just your baking isle, not really sure. I got it at the Bosch kitchen center here in town.

I am also including a family favorite. It’s called Poppy seed Chicken and our family, and many others love it. My bread, the chicken and our family’s chocolate cake recipe are by far my most asked for recipes. So, without further a dew, here they are! (let me know if you want me to post the cake…together they all make a fantastic Sunday dinner – okay, so add a veggie in if you want. Fine.)

5 c. white bread flour
¼ c. sugar
1 T. salt
3 rounded T. instant yeast
1 ½ quarter-sized drops of lecithin (=1 ½ T.)(squeeze right into the flour mixture)
2 c. hot tap water (as hot as yours will go)

Add the sugar to the hot water, stir in yeast and let sit until activated. (5 min or so) Pour the lecithin right onto the flour and salt mixture (just eyeball it, don’t measure into a spoon – it’s WAY too sticky and makes a huge mess) Pour the hot water mixture in now and turn on the mixer. I use a bosch, but whatever you have will work. Mix for five minutes. While mixing, spray a little Pam on your counter and coat two bread pans well. After it’s mixed, put on the counter and separate into two loaves. Shape and put in pans, cover with a dish towel for 25 minutes. Bake at 350 for 25 minutes. Remove from pans and let cool on a cooling rack. Mmmm.

I have to tell you that for 13 years, or so, I have been trying to make a really great bread. Not even a healthy one, just really yummy. I haven’t been able to get flavor, consistency, ease or texture all from the same recipe – until now. Hope you like it. It’s all done, start to finish in less than an hour.

Here’s the chicken, enjoy!

4 med chicken breasts

2 cans cream of chicken soup

1 pt sour cream

2 Tbsp Lemon juice (we like the zing of this, so add to the taste of your family)

1 Tbsp poppy seeds (or more if you like)

Cook chicken (I boil mine in salt, pepper and garlic salt) Mix soup, sour cream, lemon juice and poppy seeds, stir in diced chicken. Pour into 9x13 pan.

Topping:1 c butter, melted1 1/2 to 2 rolls of Ritz crackers1 Tbsp poppy seeds Empty crackers into a gallon zip lock and get mad! (crush with a rolling pin :) Add melted butter and mix. Crumble over the chicken and mix, sprinkle poppy seeds on top. (My family LOVES the topping, so I put lots on. You can do more or less. Whatever your family likes.)

Bake at 350 for 30 min, til bubblie. You can eat it plain, serve over rice or angel hair pasta. (Or whatever you like!)