Grandmother Bread

This is the only bread recipe that I use. Easy to follow and turns out perfect every time.  Not my recipe but I have to share it.

Grandmother Bread

Two-loaf standard recipe
3 cups warm water
1 tablespoon yeast (1 packet)
1 teaspoon salt
1/4 cup sugar
7 cups all-purpose flour

One-loaf standard recipe
1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
3 1/2 cups flour





In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in first three cups of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again before dividing in half. With floured hands, shape dough into loaves and place in two greased loaf pans. Tear off two pieces of waxed paper and grease with oil spray (to prevent it from sticking to the loaves as they rise) and cover loaf pans. Let rise till loaves are tall and beautiful! (About an hour, depending on the temperature in your kitchen.)
Bake for 25 minutes in a preheated 350-degree oven.

"Tomato Butter"

Fall is unofficially here. The smell of pumpkin spice, apple pie, hot chocolate. The beautiful leaves changing colors before they begin to fall and bless us with a bountiful supply of endless fun to jump in and create memories with the children. 
My absolute FAVORITE? I can now run the oven without burning us all out of the house. In fact, the only thing that happens is we don't have to run the heat as much. 
Fresh veggies and fruits are being given to us by friends who are harvesting their gardens, fresh bread is constantly in the oven, new recipes being tried, and once again.... MORE MEMORIES are being made. I mean, no childhood is complete without memories of gathering around the table at dinner time with mom and dad and discussing the days happenings. Or, helping mama make a batch of bread (Home Economic for us home schoolers).
I seem to wait all year for this time of the year to come around. MY FAVORITE SEASON OF THE YEAR. Hard to find anything to complain about.
Today I made some fresh bread and tried a new recipe of Tomato Butter. (I didn't follow the recipe and made it my own AS USUAL)  So, I hope you enjoy it.

2 cups of tomatoes (Or Pint of cherry/grape tomatoes)
1 cup of unsalted butter (2 sticks)
1/4 tsp garlic powder (half clove )
1/4 tsp onion powder
1.5 tsp thyme.
1/4tsp pepper

broil the tomatoes for 6-8 mins until the tomatoes start to release their juices.  Let tomatoes cool to room temp.
Combine broiled tomatoes, thyme, garlic, onion powder and pepper in a food processor fitted with blade attachment. Pulse about 10 times, until tomatoes are finally chopped. Cut the butter into 1-inch cubes and add it to the food processor. Process until the butter is completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of the bowl as needed for blending.

The tomato butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first.

Will last in fridge up to one week. Or freezer up to 3 months.