White Buttermilk Bread with Julia Child

2 ½ t (teaspoon) Yeast – Instant
1 t Salt
3 C Flour
1 T Butter
3 T Dried Buttermilk
3 T Maple Syrup / Honey / Molasses (optional?)
1 C Room temperature water

· She used her hand to butter the pan.
· Once shaped, can rise overnight in the refrgerator in the pan, covered with a cloth.
· Takes about 20 minutes to 1 hour to rise in kitchen (I found it took much longer)
· When frozen, place in oven while cold and bake for 25? Minutes at 375F?
· When putting loaf in pan, butter pan with hands and then rub formed dough with butter from hands and then cover with cloth.
· Once formed, freeze in pan.
· Egg glaze: 1 egg missed with ½ C heavy Cream. Top rolls with egg glaze and sprinkle with herbs. If glaze is used, then bread rolls do not need to be covered with cloth. Rise for 20 minutes (much longer) until double.
· Use 1 inch width and 10 inch length dough and tie into knots and freeze on baking sheets and use glaze with poppy seeds (left off). (This worked great!)
· Make bread sticks by twisting and place on pan – glaze and sprinkle with sesame seeds and let rise 20 minutes until double (rise takes longer and I didn’t find benefit of glaze).

Source:
http://www.wonderhowto.com/how-to/video/how-to-make-white-buttermilk-bread-with-a-bread-machine-2257/

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Rice Pudding

1 1/2 cup cooked rice
1 1/2 cup milk (coconut, rice)
2 tablespoon sugar, honey
1 1/2 teaspoon vanilla (rose water)
1/3 cup raisins

Combine all ingredients in a medium-size pot. Cook just until boiling, stirring occasionally. When thickened, pour into serving bowl. Serve hot or cold.

Serves 6.

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Lemon or Lime Syrup

1 1/2 cup sugar (honey)
1 1/2 cup water
1 tablespoon finely grated lemon peel or lime peel
juice from 8 to 10 lemons or 10 limes
ice cubes
club soda (optional)

For Syrup
1. In to 1-quart pot, put sugar and water. Bring water to boil to dissolve sugar. Add lemon peel and boil to pasteurize. Cool.
2. When sugar, lemon-peel water is cool, add lemon juice. Refrigerate to make Lemonade or Limeade (instructions below).

For Lemonade
A. Into 12-ounce glass, over ice cubes, pour 1/4 cup of the lemon syrup. Add 3/4 cup cold water or club soda. Stir well to mix.

B. In 2 1/2 quart pitcher or container, combine half of the lemon syrup with 6 cups cold water. Pour over ice cubes. Refrigerate remaining lemon syrup.

For Limeade
A. Into each 12-ounce glass, over ice cubes, pour 1/4 cup of the lime syrup. Add 3/4 cup cold water or club soda. Stir well to mix.

B. In 2 1/2 quart pitcher or container, combine half of the lime syrup with 6 cups cold water. pour over ice cubes. Refrogerate remaining lime syrup.

Mama Bear’s Family
Our family uses 1 1/2 cup syrup to fill our jug which holds 7 cups of water.

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Beets, Pickled

2/3 cup vinegar
2 tablespoons sugar or honey
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves, ground
2 cups beets, sliced or diced

1. In medium saucepan, bring first 6 ingredients to boiling, stirring occasionally.
2. Add cooked beets with skin removed.
3. Return to boiling, reduce heat.
4. Cover, simmer 5 minutes.
5. Cool.
6. Chill in liquid at least 8 hours before serving.
7. Cover and store in liquid in the refrigerator for up to 1 month.

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French Bread

2 teaspoons dry yeast
1 teaspoon sugar or honey
1 3/4 cups rice flour (white or brown)
1/2 cup potato starch
1/3 cup tapioca starch/flour
1 teaspoon guar gum
1 teaspoon salt
1 cup milk (cow, rice, soy or nut)
1 egg, large
3 tablespoons canola oil
1 teaspoon apple cider vinegar
cooking spray
rice flour for dusting

1. Put yeast, sugar, flours, starches, guar gum and salt in medium-size bowl.
2. Warm milk to temperature according to yeast used in recipe. Add egg, oil and vinegar to warmed milk.
3. In the bowl of a food processor, puree the warmed milk mixture until very smooth.
4. Add the dry ingredients to the food processor bowl and blend until thoroughly mixed. Mixture will be stiff.
5. Spoon the dough onto prepared pan, smoothing the top of the dough with a spatula. Cover and let rise in a warm place until doubled in bulk, about 30 to 40 minutes.
6. Preheat the oven to 425F. When the oven is warm, slash the top of the dough with a knife and spray with vegetable oil or brish it with milk (of choice) for a sheen (both optional).
7. Place bread in oven and bake for 30 minutes.
8. Remove bread from pan and cool on wire rack. Cool thoroughly before slicing.

Makes 1 loaf.

Time Saving Tip
Put all the dry ingredients (not the yeast) in a ziploc bag and store it in the refridgerator until ready to use.

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