INGREDIENTS:

4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
4 tablespoons unsalted butter, softened
3 tablespoons lard
1/2 cup milk, scalded
1 cup water
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 egg yolk
3 1/2 tablespoons sugar or honey

DIRECTIONS:

This is a good sized loaf for the larger bread machines, but can also be made conventionally.

If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk which also exists in non-fat dry milk solids, that has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product.

Note: That having been said, you may opt to skip the scalding process if you’re in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken the extra step.

In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon, removing as much as possible.

Add butter, lard, salt, and allow to cool to lukewarm before adding to remaining ingredients in bread machine. This makes a 2 lb. loaf for bread machines like the Zojirushi.

This makes a rich, tasty white bread with a nice crust that keeps well.

Bake at medium crust setting.

INGREDIENTS:

olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg

DIRECTIONS:
2 HOURS BEFORE SERVING:

In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.

In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned.

Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.

Bring to a boil, stirring to loosen brown bits from bottom of skillet.

Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.

Corn-bread topping:

5 minutes before pork is done, prepare topping.

Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.

Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.

Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.

Serve immediately.

8 servings.

INGREDIENTS:

3 1/2 c. flour
2 c. honey
1 c. oil
4 eggs
3 tsp. cinnamon
2 tsp. baking powder
1 tablespoon dark rum
1 tsp. salt
2 tsp. nutmeg
1 lb. can pumpkin
1/2 tsp. ground ginger
1 c. raisins
1 c. chopped dates
1 c. chopped nuts

DIRECTIONS:

Soak raisins in rum for 10 minutes. Mix flour, spices, honey, eggs and oil. Add baking powder, salt, pumpkin, dates, raisins and rum in which they were soaked, nuts; mix well. Pour into 4-pound coffee cans, greased and lightly floured.

Fill cans half full. Bake one hour at 325°F.

Note: fresh pumpkin can be used, but drain and squeeze dry first. This bread bakes well in a Crock-Pot in a coffee can or Bread and Cake Bake pan. It also bakes/steams nicely in a Mirro pressure cooker insert!