Have You Ever Made Your Own Bread?

Have you ever made your own bread?

Have you ever made homemade bread? My Grandmother made bread, this was nothing fancy just white loaf bread but it was the best bread ever. Mom made bread for us growing up and she used Grandmother’s recipe. This recipes makes about 5-6 loaves depending on the size of your pans. The recipe is not complicated but you will need a very large bowl to mix everything up.

Grandmother

Me and according to my sister and mother I look like Grandmother

Back story on the bread. . .

Early in our marriage the hubs was diagnosed with food allergies and was not able to eat any type of bread or bakery products that were pre packaged. This meant baking my own bread. I was very fortunate to have Grandmother’s bread recipe from my mom. I began making our own bread from scratch, my family loved it. The hubs eventually could eat regular baked goods again and now I only bake bread every now and then.

Whenever I would bake this bread I always felt like Grandmother was watching over me. My Grandmother passed away when I was in third grade, I have many fond memories going to visit her. I did not get a lot of time with her but what time I had was special. Here is her recipe for loaf bread, I am sure there are many out there similar but this is hers.

Grandmother’s Bread recipe

  • 5 lbs flour (1 bag, I like King Arthur)
  • 3 pkg dry active yeast
  • 5 cups lukewarm water
  • 2 T salt
  • 2 cups sugar
  • 1 cup butter softened

Sprinkle 2 cups warm water and 2 tsp sugar over your yeast and set aside.

Sift flour, remaining sugar, and salt. Make a well in the center and add butter. Pour your yeast mixture over the butter. Mix with your hands until well blended and the dough is smooth and not sticky.

Place in a large bowl and grease the top with butter. Cover and let rise in a warm place until double in size.

Once risen work dough down and divide in to loaf portions, depending on your loaf pans this could be 5-7 loaves. Grease your loaf pans and and cover let rise again until double in size.

Bake 350 for 15 minutes then reduce to 325 and bake for 40 minutes until brown. This bread freezes beautifully. Enjoy, with much love.

Have You Ever Wanted to Make Your Own Meatballs?

Homemade Meatballs. .

Homemade meatballs, I am not talking about those tiny little ping pong balls you get in the freezer section of your grocery store. I am talking about lacrosse ball size meatballs. Homemade sauce with these great big beauties that I mix and roll by hand. To make your sandwich you have to cut these gorgeous things in half to put them on the bread.

How about some sauce for those meatballs. .

Only homemade tomato sauce will do for these beautiful gems. I love when our garden over produces tomatoes, because I can make sauce and freeze it for later. This past season we had an abundance of tomatoes and peppers and the hubbs decided to roast them and blend them for sauce. Great idea and very tasty. Saute some fresh garlic, very important to use fresh garlic, it has much more flavor than the powdered stuff. The essential oils are very beneficial too. I saute in olive oil and a little white wine, once your garlic is smelling your house up add your sauce. If you do not have homemade sauce add a couple cans of your favorite brand of sauce, it does not hurt to add some tomato paste too.

I like to season my sauce with: cumin, thyme, oregano, cilantro, onion powder, dry mustard, and a little rosemary. If you need a little liquid you can add: water, vegetable broth or beef broth. I used vegetable broth for my most recent batch and they were wonderful. Let this simmer for a bit while you mix up your seasoning for the meatballs.

The Balls. . .

I used 2 lbs ground beef, I like to use a more lean beef. 1 cup breadcrumbs, 1 egg beaten, splash of milk, 2 tbs parsley, 2 tsp garlic powder (yes I use powder in the meat), 2 tsp onion powder and mix well by hand. Form into Lacrosse/ tennis ball size meatballs.

The cook. . . Slowly on the Traegar. . .

Heat your Traegar up to 150 degrees once heated place your pan ( I use an aluminum foil pan) on your grill uncovered for an hour. I do baste a little bit of sauce so the balls do not dry out. By leaving them uncovered you allow the smoke flavor to really permeate the meat. After the initial hour of cooking I pour my sauce over the meat balls and cover my pan with foil. Turn up your heat on the grill to 225 and cook for 6-8 hours.

These beauties getting ready to go on the grill for six hours or so

How Do you Serve your Meatballs?

I like to serve my meatballs on french bread toasted. I put my oven on broil and toast my bread for a bit to dry it out. Once the bread is starting to get some color I pull it out of the oven and rub the bread with a piece of peeled garlic. This is better than garlic butter. Place a piece of your favorite cheese on your bread. The hubbs likes swiss and I like fresh mozzarella. Cut your meatball in half and place them on top of your cheese then pop your sandwich open faced back in the oven on broil for a bit longer. This last bit in the oven is to finish the browning of your bread and to melt your cheese.

This is an old picture but is what my meatball subs look like.