Fresh Baked Bread from Frozen Bread Dough Review

To save on trips to the grocery store for something as basic as a loaf of bread, it is handy to have a package of frozen bread dough on hand. You can purchase frozen bread dough in packages with multiple loaves (I currently have one with five loaves in it) and always have it handy whenever bread is needed or you cannot get out to shop.  In addition, you will have the taste of fresh baked bread after enjoying the delicious aroma of your bread baking. 

Making bread from scratch is a fun cooking project for many, but for a quick way to enjoy fresh baked bread, this frozen bread dough is a delightfully delicious product.

Basic Instructions on Package:

Regular Method – 5 to 8 hours

1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

Refrigerator Method – 8 to 16 hours

1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.

Preheat the oven to 350°F. Bake bread 20-25 minutes, until golden brown.

Remove bread from pan at once and place on a wire rack to cool. 

Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

*Recommended pan: 8 1/2” x 4 1/2” x 2 1/2” (1lb. loaf pan) 

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Written on 3/28/2020 by (c) Wednesday Elf

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Reviewing Baking Irish Soda Bread With A Twist.

 

Soda bread is bread but made without yeast and there is no need to wait for it to rise or have resting periods. So it is a very quick and easy delicious bread to make. 

You can find the basic recipe in many places online but I wanted to tell you about the things I do to make it a little extra special.

I first made Irish Soda bread with my Mum and have continued t make it throughout my life. It is a bread I really like and it is easy and fun to make. 

What You Need To Bake Soda Bread

Weighing scales

A large mixing bowl

A normal eating knife

A teaspoon

A clean clear surface 

A measuring jug 

Basic Ingredients To Bake Soda Bread

Wholemeal strong flour 500g

2 teaspoons of sea salt or ordinary salt if you don't have sea salt

1 teaspoon of bicarbonate of soda

400ml of milk. Whole milk is recommended but I have found you can use whole milk or semi-skimmed and I also use Almond milk. 

1 lemon or about 4-5 teaspoons of lemon juice if you don't have a lemon to squeeze

2 teaspoons of honey - I have found you can omit this if you don't like or cannot have honey.

 Baking Method

• Pre Heat oven to gas mark 6 or 200C/180C fan
• Mix together in a large bowl the flour, bicarb of soda and salt.
• This is also the time to add any other optional dry ingredients
• Mix the milk and lemon juice together in a jug then wait one minute and it turns into buttermilk. Add the honey at this stage if you wish.
• Pour the milk mixture into the bowl and stir gently ideally using a knife, not your hands, so the dry ingredients and the milk mixture come together in a sticky dough. 
• Handle the dough as little as possible. This bread is much better the less we handle it. 
• Take the dough which will feel quite sticky and place it onto a floured surface. I use the same wholemeal flour.  Quickly shape it into a round or oval shape covering all sides with the flour. 
• The dough should then be placed on a floured baking tray and make a cross on the top with the knife. Then put it straight into the pre heated oven. You do not need to allow any time for rising with this bread recipe, in fact the sooner you get it in the oven at this point the better. 
• It will need about 40 minutes in the oven. However, we have found in a fan oven it needs a little less. So I generally check it halfway through.
• After baking leave it to cool on a wire rack. Or eat it warm. 

Additional Ingredients To Make Soda Bread Special

I have experimented with quite a few ingredients and these are my favourites. All of these should be added to the dry flour mix before adding the milk.

If you add a lot more dry ingredients you will need to increase the amount of milk mix accordingly, so that it is not too dry. 

Rosemary- we have lots of rosemary in the garden so I just cut some fresh green tender growth beforehand and wash it then chop it very finely and add it to the mix. It smells amazing and is lovely in this recipe.

I am thinking you could add any herbs you like to this recipe. I have wondered what it would be like with lavender or chives. 

Cinnamon- We both love cinnamon and so add it to this recipe. It smells and tastes gorgeous and an added bonus is the whole house is beautifully scented of cinnamon! 

I would also like to try ginger when I am making more of a bread-cake mix. 

 

Oats. We just use normal breakfast porridge oats and add about a cupful to the recipe. If you do this you will find you need to increase the amount of milk accordingly or it will be too dry. 

Adding oats gives the bread more body and makes it more into a very tasty and filling healthy cake.  

Fruit. I have tried a lot of different fruits and I think the most successful are dried good quality raisins and cherries either fresh or frozen -ones defrosted beforehand. You could add whatever are your favorite fruits. 

If you are making more of a soda bread - cake you can also sprinkle with icing sugar or decorate the top to your individual taste after baking. This makes it unique and individual for occasions like Halloween or Christmas bread. 

Now you can add all these additional ingredients but it is probably best to exercise some restraint and add one or two extra and see how you like it. 

You can eat it with butter, margarine, cream or jam or it tastes just lovely on its own. We often have the simple bread recipe mix with no extra ingredients with a stew or with chilli. When we add the extra ingredients we like to eat it warm on its own. 

 

I prefer this soda bread mix warm but If it does cool completely and we want it warm we find it is perfectly fine to warm up again with 5 minutes in the oven without burning or losing its quality. 

I like making this bread as it is very quick, easy and satisfying to make. You can adapt the recipe to suit you, and it can be vegetarian and diabetic-friendly.

I am honestly not sure how long it should last as a loaf is always gone in a maximum of two days here! I imagine perhaps three or four days stored properly would be about right. 

This soda bread is wonderful as a supper snack, with the main meal and also, especially if you add oats as breakfast.

I like baking but I do not get much time these days so this quick recipe is great for me. I am sure the true chefs and avid bakers amongst you can make this even more delicious! 

The whole task takes about an hour and most of that is the oven doing the cooking so maybe 15-20 minutes or less of preparation time so is easy bread making.

We find it is especially lovely to eat home made soda bread warm on an autumn or winter's day and often it does not last long enough to completely cool on the rack!

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Robin Sloan's Sourdough, A Book Review

We love Sourdough. It is nearly unanimous in our book club. Not a cookbook, it is instead a funny story that is very readable, which is what we all need this year. It is a bizarre yet magical fairy tale of sorts set in today's world. It is about finding your passion and following it and about baking bread and the science of baking bread. In particular, it is about sourdough bread and the life of one computer programmer who learns to make some very special bread. 

BOOK SUMMARY

Author Robin Sloan reckons that Sourdough may be the first English book to feature a sourdough starter that has feelings as as an important supporting character.  The other main character is a lonely young woman named Lois who takes a programming job in San Francisco where she passes the days and nights of her life doing work that she does not care for. 

Eventually, Lois is finds an escape after repeatedly ordering takeout from a mysterious little café. The owners of the café serve up  combination of spicy soup and sourdough bread that is very comforting to Lois and that restores both her body and her soul. She becomes their Number One Eater or at least a very loyal, regular customer. However, her relationship with the café comes to an abrupt end but not before she takes ownership of the sourdough starter. The starter is alive, which means she has to look after it or it will die. 

Anyway, it turns out that this starter is quite special and Lois makes the best sourdough bread ever with it. Indeed it is so successful that she leaps head first into baking bread and the bread literally changes her life. It helps her to climb out of the low spot that she has been barely surviving in by introducing her to new people and giving her a passion project. 

Eventually the bread leads her to a farmer's market unlike the one you thought of when I said the words farmer's market. This market is a part of the underground economy. It is radical and it is filled with experimental foodstuffs. To be invited to this market means that there is something unusual about what you do and in Lois' case it is because of her story. That is a successful software programmer turned baker. What happens next? Well, let me just say it is all very unexpected and you will have to read the book to find out.

Sourdough is about San Francisco. It is about geeks, nerds, coders, secret societies, conspiracies, books and even about robots. It is a look at two kinds of culture: the worlds of high-tech culture and bread culture, which you might not think could collide. Finally and obviously, it's about bread.

IS IT RECOMMENDED?

Yes! The book Sourdough  is HIGHLY RECOMMENDED by me though I am pretty partial to sourdough bread, too. The book may have bread as the focus but it is not boring. It is a work of fiction that is easy and light and might just make you happy. Consider what these others have had to say about the book:

The Guardian says, "Sourdough is a soup of skillfully balanced ingredients: there’s satire, a touch of fantasy, a pinch of science fiction, all bound up with a likeable narrator whose zest for life is infectious. The novel opens a door on a world that’s both comforting and thrillingly odd. Savour it."  I like this recipe and I did savour the book.

The L.A. Times says, “Sourdough displays both lightness and a yearning for escape, but only in the best sense." I agree. Lois is on an entertaining adventure that I was only too happy to go along on.

In her letter to the book blogger Nut Free Nerd (NFN) says, "You (the book) reminded me of the value of carving out time in a busy schedule to do the things you love, and that you never know where life will take you...You were so wacky and whimsical and witty and entertaining that I found myself constantly thinking about you in between reading you and I still find myself thinking about you all these weeks later." I'm with NFN. I was reminded to stop working and to make time for life and the things I love and enjoy and like NFN, I am still thinking about the book, still cultivating sourdough starter and still trying to make sourdough bread in my bread machine. 

Finally, here's a one-minute review of the book:

 

WARNINGS

Some prefer the first half of the book to the second as the second half takes a turn you might not see coming. I was okay with the twist, which is simply totally unexpected and not offensive in any way. There is really not a lot to be offended by in this book. There is some mild swearing and of course, this book will make you want to to eat or maybe even bake sourdough bread. There is the potential to gain weight if you find yourself needing sourdough bread. Finally, there is a lot of food wastage but at least, it's not real food that is being wasted and definitely no characters go hungry in the book. Slurry, anyone?

WHO WILL ENJOY THIS BOOK?

I think a lot of people will enjoy this book including but not limited to foodies and bread lovers, bakers and non-bakers and computer folk.  Anyone who is looking for something fun with an almost discernable scent of bread will enjoy it and as the L.A. Times says, anyone who is looking for a book that is "light but not trite" will find that this book rises to the occasion , pun intended. This book will entertain you and it might also leave you pondering which is a better of doing things - the traditional way or new and improved ways.

I recommend buying the hardcover copy of the book. It has a textured cover that glows in the dark, which is totally appropriate for the this book and the properties of the sourdough starter. Find your copy of Sourdough in whatever format you prefer on Amazon by clicking right here. 

Finally, I want you to admit that the loaf of sourdough bread in the introductory photograph was not baked by me. It is a product of the most amazing folk at Black Walnut Bakery in Cumberland near Ottawa, Ontario, Canada.

See you

at the bookstore!

Brenda

Quick Links:

Find Robin Sloan's book on Amazon.

Read my list of Spring / Summer 2020 book list.

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Reviewing the Savings of a KitchenAid Artisan Mixer

Pink is only one of the MANY KitchenAid colors available

I have recently decided that I need to purchase a KitchenAid Artisan Mixer as soon as possible.  This is a complete change of mind about investing in a what I had previously considered "just another kitchen gadget". And to be more specific, another gadget that has a hefty price tag when you are budgeting every penny. But I have reviewed the many reasons of why the cost would be justified and have observed others using this important kitchen tool. Below, I will share the primary reasons that I have decided a KitchenAid Artisan Mixer is an important purchase to make, and worth budgeting for. 

Customizing Bread Recipes for Health and Savings

I am discovering the joys of homemade bread.  My first successful recipe was an easy Peasant Bread that consisted of letting it rising and punching it down more than kneading.  As I became proficient with that bread, I attempted another bread recipe - the Ultimate Bread recipe. This second bread recipe requires kneading. 

So far, I've done this kneading by hand and have had no problems. However, it is a bit time consuming and tiring. The older I become the more quickly my hands tire. I have decided to bake my own bread weekly and have done so recently but I'm learning that I need a bit of help.

Energy Savings - I am referring to my energy. I feel like there are not enough hours in the day and that I need to be twins in order to get everything finished that I want to finish on the weekends.  Making bread is a priority.  But as I am kneading, and my hands are growing tired, I think that "there must be an easier way". Well, there is.  It is a KitchenAid Artisan Mixer with a bread hook attachment. If the machine does the kneading I can save my energy for other tasks.

Money Savings - Have you noticed the prices of bread in the stores? I am a one-person household but I go through a good share of bread. I like toast and peanut butter sandwiches. I like to make grilled cheese sandwiches to go with my soup. With bread recipes that have only 6 ingredients, two loaves of store-bought bread can easily cover the costs of the ingredients to make many loaves of bread at home.

Possible Health Benefits - With 6 ingredients going into my homemade bread, I know what I am eating. The bread that I typically purchased from the store lists ingredients that I am able to pronounce. So there were no mystery ingredients. However, it also lists gluten. 

For folks who need gluten-free breads, or have preferences about the types of flours they consume, they can easily adjust recipes to suit their needs.

KitchenAid Artisan Mixer Reviews

There are many, many reviews online and much information about KitchenAid Artisan Mixers.  I will not reinvent the wheel and rewrite that information. Especially since I am not yet a proud owner of this important kitchen tool. 

Heather does own one and has reviewed her KitchenAid as well as shared important information such as the best time of year to make your purchases due to sales. If you are ready to learn more about these mixers from current owners, I would start with her review.

After reviewing the financial, physical energy, and health related savings, it becomes easy to see that a KitchenAid Artisan Mixer will be an investment that pays for itself fairly quickly. The most difficult part of the purchase will be choosing just one of the many beautiful colors. 

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Easy Pumpkin Spice Bread

Pumpkin Spice Bread Reviewed

I always like making things from scratch, but sometimes you just have to go with a box mix.

I wanted to make some banana bread but didn't have any ripe bananas. So I started looking through the cabinets and found this box of Krusteaz pumpkin spice bread.

Fran had picked this up at the store and thought it would be a good idea to make with the grandchildren.

Well, I guess I just couldn't wait so I went ahead and whipped this up. It was so easy to make and really moist and delicious. All you need is water, vegetable oil, and a couple of eggs. Stir everything together and bake in a 5-inch x 7-inch bread pan. Just follow the easy instructions on the box and you'll be enjoying this pumpkin spice bread in no time at all.

To be honest I've never heard of Krusteaz (Crust + Ease) before this. So I looked them up and found out that they have been around since 1932. Wow, where have I been?

The Krusteaz Story:

Times were tough during the great depression. A few women who always traded recipes together came up with a recipe for an easy-to-make pie crust and called it Krusteaz. They would go door to door and visit small cafes to sell their creation, and the rest is history. Today Krusteaz is still a family-owned business. 

They make a variety of easy-to-make bread and muffins, and I'm sure that they are all equally as delicious as this pumpkin spice bread. I will certainly be giving some of their others a try.

If you're looking for an easy and delicious dessert or snack to serve your family or friends just pick up a box of Krusteaz.

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Try my made-from-scratch: Quick Cinnamon Swirl Bread

You will find a variety of Krusteaz products in your local grocery store or you can find them on amazon.

Krusteaz Quick Bread Supreme Mix, Pumpkin Spice, 30 OunceKrusteaz Chocolate Chunk Muffin Mix - No Artificial Flavors/Preservatives - 18.25 OZ Box (Pack of 12)5 Pounds Krusteaz Sweet Cream Pancake Mix Just Add WaterKrusteaz Snickerdoodle Cookie Mix, 17.5-Ounce Boxes (Pack of 2)

 

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Review of Progresso Panko Crispy Bread Crumbs

I was first introduced to Panko flakes over 6 years ago when I met my new daughter-in-law, whom I will introduce here as J. She is a delightful girl who is originally from South Korea. She's also a wonderful cook, naturally specializing in Asian dishes  (which my son loves). One of the first dishes she made for me was Panko coated shrimp deep fried in a Wok.  It was absolutely delicious.

I watched (and helped) J. make the Panko Shrimp that evening and, after tasting how good the Panko coating was, I have used it ever since. J. does a lot of food shopping at a local Asian Market, but I found a product similar to her Asian Panko Flakes in a product by Progresso. Not only is it good on shrimp, but it is equally delicious on fried chicken fingers and on pork chops. 

 

Progresso Panko Crispy Bread Crumbs

Panko is drawn from Japanese crusine. It is a delicious flaky bread crumb which can be used in a variety of recipes.  My favorite way is as a coating for fried meat and seafood. It adds a golden crispness to fried creations and makes the food crunchy  and flavorful.

Panko bread crumbs can be used in many ways.  

• It makes a delicious stuffing for chicken breasts or pork chops when combined with cheese, onions and herbs.  
• You can make quick croutons by browning in a skillet with melted butter and spices for a tasty salad topping.
• I  haven't tried this yet, but I can just imagine how tasty it would be to replace your usual amount of regular bread crumbs with these Panko bread crumbs in your favorite meatloaf recipe. 
• Mix these Panko bread crumbs with olive oil and your favorite seasonings and sprinkle on top of casserole in the last few minutes of baking.
• Panko Crispy Bread Crumbs come in two varieties – 'Plain' and 'Italian Style'. I prefer the Italian Style because they are so deliciously seasoned that no additional seasonings are needed.  The Plain version is good if there are specific seasonings you prefer to add to your bread crumbs. 

Panko Coated Pork Chop Dinner

My teenage grandson's favorite meal served by his G-MA (the grandmother name he calls me) is pork chops and white rice with butter, along with applesauce. Here is a sample of our Panko-coated pork chop dinner. 

Panko Fried Shrimp Recipe 

Panko Fried Shrimp

For your dining pleasure (and a tasty way to duplicate the delicious deep-fried shrimp meal my daughter-in-law J made me), here is a recipe for Panko Fried Shrimp from AllRecipes.

Recipe: Japanese-Style Deep-Fried Shrimp

Ingredients: shrimp, seasonings, flour, eggs, Panko flakes and oil for frying. 

Directions: 

• Place the flour, eggs and panko crumbs into separate bowls.
• Heat the oil in a deep-fryer or deep skillet.
• Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. 
• Drain and serve. Yum!

Progresso

The Progresso brand has been around for more than 80 years. Begun by the merging of two prominent Italian importing companies in New Orleans in 1925, they specialized in canned Italian food products. They are most known for their soups, as well as canned tomato products, olive oil, spaghetti, ravioli and beans. Progresso was acquired by Pillsbury in 1988 and today it is in the General Mills family of products.

Where to Purchase:

Progresso Panko Crispy Bread Crumbs are available on Amazon, which is convenient as it is delivered right to your door. And, in addition, besides the single packages, it is also available in bulk (6 and 12 box units). 

It is also available online and in-store at Target and Walmart. 

Wherever you purchase your Panko Crispy Bread Crumbs, it is a very tasty product to have on hand for all the reasons I mentioned above. 

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(c) Written by Wednesday Elf (11/7/2020)

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Banana Bread Mini Loaves Recipe and Mini Loaf Pan Review

After getting the Wilton mini loaf pan that makes 8 mini loaves of bread at one time, I have found that I actually prefer the mini loaves to one large loaf of bread.

My husband likes walnuts in banana bread, but I don't like walnuts in mine.  Therefore, I often end up making two large loaves or one loaf that is not going to please both of us.  Making a pan of mini loaves is the perfect solution!

After I have mixed the batter, I add walnuts to half of the batter.  Therefore, I can make 4 mini loaves of banana bread with walnuts and 4 without walnuts. 

I can also share the mini loaves with friends and family.  These would make lovely gifts of homemade food during the holidays.  For our friends who have differing ingredients preferences like us, I could send several loaves.  

A variety of bread mini loaves will certainly make the food at family gatherings more appealing.  By labeling the mini loaves, everyone will know exactly what they are getting.  No more surprise walnuts in my piece of banana bread!

 

Mini Banana Bread Loaves Recipe by Sylvestermouse
ReviewThisReviews.com

Heat Oven to 350°

Grease & flour pan 

Ingredients 

• 1/4 Cup Shortening 
• 3/4 Cup Sugar 
• 2 Eggs 
• 2 Cups  Bisquick or Jiffy Baking Mix  
  
• 1 Cup Mashed Banana (usually 2 or 3 very ripe bananas) 
• 1/3 Cup Chopped Nuts, if desired

Instructions 

In a large mixing bowl, cream shortening and sugar together with a mixer

Then, add eggs, baking mix, & mashed bananas. Mix until well blended 

Stir in walnuts - If you are dividing the number of loaves that have walnuts, divide batter into two mixing bowls and stir walnuts into only one

Pour into the prepared pan 

Bake mini loaves for 30 minutes - Check if done by sticking a toothpick in the center of a mini loaves.  If the toothpick comes out clean, the bread is done

Let cool for 10 minutes and remove from pan 

Let the mini loaves cool completely before you wrap them in foil or plastic wrap.  

Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity, 15.2 IN x 9.5 IN x 1.6, Gray

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Mini Banana Bread Loaves Recipe and Loaf Pan Recommendation Review Written by:

© 2023 Cynthia Sylvestermouse
 

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Review of Favorite Banana Bread Recipe

Bread for Fall Menus

When the weather turns cool my thoughts turn to baking and baking breads is one of my favorite fall activities.  I have tried many recipes over the years and have combined different recipes to come up with tastes my husband and I enjoy.  

Banana Bread

It seems like we always have bananas that have gotten a little too ripe and when we do I use them for banana bread.

• Tip: If I can't bake that day, I peel the bananas and put them in a freezer bag to freeze for later use. When I'm ready to use them I just sit them out for a few minutes and add them to the recipe.

I have tried many different recipes over the years and have combined several to come up with the recipe below, which is my favorite.  The secret ingredient in this recipe is the sour cream, which helps to keep the bread moist and delicious.

Recipe for Favorite Banana Bread

 

Start with: 2 mashed bananas, 1 cup sugar, 1/4 cup vegetable oil, 1/2 cup sour cream, and 2 eggs well beaten.  Mix together.

Mix together 1 1/2 cup flour, 1 t baking pwd, 1 t baking soda, 
and 1/2  t salt.

Mix together wet and dry ingredients.  Fold in one half cup of one of the following:
    your favorite nuts, raisins, chocolate chips, or dried cranberries.

Pour into 1 sprayed bread pan.
Bake 325 degrees for 1 hour.
Cool 5 minutes before removing from pan.

Adding Extra Ingredients

I particularly like adding nuts to my banana bread, but I have found it is also delicious with chocolate chips and cranberries.  Experiment with your favorite additions to create new taste sensations.  I have also combined nuts and chocolate chips and that  produces a delicious bread.

Recipe Card

Below is the recipe on a card you can purchase from Zazzle by clicking on the link.

Favorite Banana Bread Recipe Postcard
by mbgphoto

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Happy Canadian Thanksgiving! Here's My Mom's Stuffing Recipe

For those who don't know, it's Canadian Thanksgiving this weekend.

Growing up, early October was always a time when we planned to be together as a family.

For me, heading to my mom and dad's house with the kids was a wonderful weekend: Time with my brothers and their families, as well as a great time with mom and dad.

Since mom and dad are both passed on now (I still can't believe I'm typing that!) I miss and treasure those memories to the core of my being.

I must say, I'm looking forward to dinner tomorrow with the kids. Unfortunately, it won't be with all the kids, as I have seven (4 sons, 2 stepsons, and a stepdaughter). I only use the word "Step" to respect their mom. My stepkids have been a part of my life for 40 years - I consider them my kids, but I hold back on that declaration out of respect for their mom. Being a mom myself, I understand that 'feeling.' - the feeling of being 'the mom.'

Anyway, I digress!

So in honor of Canadian Thanksgiving, I wanted to share my mother's turkey stuffing recipe. It has long since been my recipe; I just made it today for our Thanksgiving dinner tomorrow.

My Mother's Turkey Stuffing Recipe:

Ingredients for My Mom's Stuffing Recipe:

• Celery
• Onion
• Stuffing Bread OR
• Regular Bread Cut-Up with Spices
• Spices if adding on your own: Sage, Poultry Seasoning,
• Sausage (I use breakfast sausage)
• 3 Tablespoons of Rice (Basically a handful)

How to Prepare Mom's Stuffing:

1) In a bowl, add cut the bread up into chewable cubes (sometimes you can get stuffing bread already cut up)

2) If you don't have cut-up stuffing bread and need to make your own stuffing bread, here's what to do:

• In a large mixing bowl, cut bread (any bread that is your favorite, although heavier bread is better) into cubes
• Add Sage - be liberal with the Sage - I add about two or so tablespoons, depending on how big the turkey is and how much stuffing there is
• Add Poultry Seasoning - probably about 2 tablespoons

3) Fry the sausage separately - I buy breakfast sausage - and, after cooked, cut the breakfast sausage into bite-sized pieces

4) In a Frying Pan, in Butter:

• Fry one chopped onion
• Add one entire stock of celery (chopped into bite-sized pieces)

5) Add the celery/onion fried mixture and the cut-up sausages to the bread/sage/poultry seasoning bread mixture

6) Add the rice to the bread mixture

Mix it all together until it sticks together nicely. 

It should look 'wet' and be compacted together.

By the way, what's the secret ingredient to stuffing that makes it stuffing - it's the Sage! But that's been a flavor I've been used to my entire life when it comes to stuffing!

If you've never added Sage, give it a try - by the way, that's ground sage! You can find it in the spice aisle of your local grocer.

NOTE:

I prepare this the night before, put it in a ziplock bag, keep it in the fridge, then stuff the turkey in the morning <---- Mom taught me that trick too.

My number three son, Joshua, loves this recipe as much as I do, and that alone makes me so happy! Thank you, Joshie, for being a kindred stuffing lover!

Happy Thanksgiving to all - These times haven't been easy, so it's essential to live in the moment and enjoy spending time with the ones you love.

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Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles

When fellow contributor, Dawn Rae, started tempting me with homemade bread recipes, I decided I needed a dutch oven.  My husband loves homemade bread and I enjoy cooking, so it was time to test my bread baking skills again.

It has been years since I have baked bread other than my banana bread.  I used to bake bread every week, but I got out of that habit when I let my sour dough starter ruin.  I would love to find another really good sour dough starter.  Until then, Dawn's Artisan Bread Recipe is great!  Actually, it is faster and easier than the sour dough bread I used to make and my family seems to be just as happy with Dawn's Artisan Bread. 

There are a lot of dutch ovens available, but I wanted the cast iron version.

 Lodge Pre-Seasoned Cast Iron Double Dutch Oven with Lid/Skillet

The Versatility of Cast Iron

 Lodge Pre-Seasoned Cast Iron Double Dutch Oven on Gas StoveI have cooked with a cast iron skillet my entire life.  It is heavy compared to other skillets, but you can't beat it when frying fish, frying pork chops, or baking cornbread.  

You can use cast iron on a stove top, electric or gas, as long as it has range burner elements (not recommended by some glass stove top manufacturers for a flat surface glass stove top).  

Update: Contributor Sam Monaco comments below that he uses his cast iron skillet on his glass stove top all of the time.

Cast Iron will also go in the oven, which is how my mother, my grandmother, my great grandmother and I have all baked cornbread.  That is why I wanted the cast iron dutch oven.  I knew it would be most excellent for baking!

Cast Iron can also be used on a open flame, like a campfire.  I have been known to fish which is rather ironic since I don't eat trout or catfish.  However, when you come from a family with 4 brothers and a mother who loves catfish, you better fish or you are left behind counting the hours.  Besides, I love quietly floating down the river in a boat, soaking in the sun and the beauty of nature surrounding me.  

One year, Dad hired a guide.  We caught our limit by midday, but didn't have any desire to stop fishing.  So, we pulled to shore, built a campfire and cooked our fish in a cast iron skillet along with some potatoes the guide provided.  After lunch, we fished a few more hours and brought home fish for dinner.  That is how I discovered a cast iron skillet could be used over a open campfire!

My Cast Iron Dutch Oven

 Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles, 5 qtCheck PriceI purchased a 5 qt. Lodge brand cast iron dutch oven and I have be thrilled with it for several reasons.

• The lid doubles as a skillet
• I really like the handles on both the lid & the dutch oven
• It is just the right size for the oven
• Perfection in cooking due to even heating 
• Easy to wash, dry & re-season* 
• I know it will outlast me, which means I will never have to buy again
• Lodge is a trusted name in cast iron.  Over 100 years in business

*Seasoning cast iron is simply rubbing it lightly with vegetable oil after washing while it is still warm from the hot water wash or you can place it back in a warm oven after applying the oil.

I chose the basic cast iron dutch oven mainly because I loved the dual purpose lid.  I knew I could flip the lid and bake cornbread on top while a roast baked below it in the dutch oven.  The top would not only be a lid for the roast, but also a skillet for the cornbread.  

One note about using the lid on the dutch oven.  In the photo, you see the lid and dutch oven handles are evenly aligned.  I prefer to offset them slightly so lifting the hot lid is much easier.

Dawn Rae chose an enameled cast iron dutch oven which should be fine for cooking on a flat, glass stove top.  You can read her review here: Enameled Cast Iron - Pricey But Worth It 

You too can Bake Dawn's Easy No-Knead Dutch Oven Artisan Bread! 

To make my bread in the intro photo, I used Dawn's recipe. 
I added 3/4 cup cranberries, 3/4 cup walnuts & 1T honey.
Simply click the image below for her recipe. 

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Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

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