Rememberthis post, back in February 08?   Well I am ashamed to say I have not used those Sue Gregg cookbooks near as much I as I would've like too...so I decided the best way to do it is -- JUMP IN-- and go thru a few recipes and either mark em' as "keepers" or mark it up as a good try!!  So that is what we are doing this week....

I picked out the Meals In Minutes cookbook and we are just digging right in.  Yesterday was Sausage Strata-- which is funny because it has NO sausage in it...and if you know my husband you KNOW he LOVES pork (  )....and sausage is one of his favorites-- I made the mistake of telling him it was Turkey in there-- so he said it did not taste like sausage-- I think it did-- either way we all agreed it was good....just not sausage.  So this will be a keeper....  Tonight-- Favorite Tamale Pie.  I'll let you know how that goes!!

On another side note I think I have FINALLY found my favorite WW bread recipe!!!!!!!!  I have been making bread for 4-5 years now-- and have yet to find a recipe that meets my expectations...until now.   I ordered a CD called "Make it Special- Homemade iwth Love- Watch Marmee in her kitchen as she makes it 'homemade and special' in her BOSCH Kitchen Mixer."   It was a great DVD... it was nice to see someone else make bread (different kinds too) as I've never watched anyone else do it-- I've always just done the best I could.   With the DVD came a recipe book called"Bread Basket Cookbook for Large Kitchen Mixers" by Martha Greene.   In it she has a Basic Whole Wheat Bread recipe and it is PERFECT-- not hard as a rock and not so light it tears too easily.... (as some recipes do when they add white flour). 

Simply, the recipe is:

Basic Whole Wheat Bread

2 C  VERY WARM Water (110-120 degrees)  * i don't think I ever got my water that hot previously

1/2 C Honey

1/4 C Olive Oil

1 TBS dough enhancer  * I never used this before either...

1 TBS wheat gluten

2 tsp salt

2 C Fresh milled Wheat flour-  *  mine is not fresh milled-- I buy it already milled and then freeze and refrigerate it- to keep it

1 TBS  SAF Yeast

Mix the above unitl well mixed-- then let sit 10-30 minutes.   Then begin adding more freshly milled flour 1 C at a time until the dough is beginning to clean away from the sides for the bowl.    Turn mixer on high as dough becomes stiffer.  Knead (in mixer) for 5-7 minutes.  Place on cleaned OILED surface-- form into loave -- place in greased loaf pans-- cut to X's on top-- let rise-- then bake @350 for 25-35 minutes.

* All the items in orange are things I just started to do, which I think make a BIG difference.   Including putting the yeast in last, not measuring the flour at the end-- just watching the sides of the bowl putting it on an oil surface vs. floured surface.

If you are a friend that lives locally and would like to borrow the DVD-- i'd be happy to loan it out-- just let me know.