I had a reader contact me last week wanting information about one of the recipes I had in my column. The recipe was for the Mississippi Roast and she was having difficulties finding some of the ingredients. The Pepperoncini peppers are located in a jar with the pickles and olives and most grocery stores carry them. The McCormick Au Jus mix can be found in Elkins, at Krogers, in aisle 5 about half way down the aisle on the fourth shelf down. That is the only place I checked but someone said Shop n Save did have it.
I get recipes from a lot of places and some are sent to me. I must admit, I have not tried all of them myself. I try to insert recipes in my column that sound good, some are a little on the fattening side, but still they sound good. Momma Said, “If you can’t taste the sweet side of life, you don’t know what you are missing.”
I like to eat good food and Mom and Gran always made the best, except of course the Brussel Sprouts. I try to be open-minded but when it comes to that I will concede defeat. Still can’t bring myself to eat the little green goblins. It is strange how some images just won’t leave your mind.
I will try to be more careful and review all the ingredients in the recipes I submit. If it calls for something out of the ordinary, I will try to research a little more and make sure everything can be found. In any case, keep reading and cooking. I hope you enjoy the column and try as many recipes as you can.
1 envelope yeast
1 teaspoon sugar
1/4 cup warm water (105F)
Pinch of powdered ginger (optional)
2 cups warm buttermilk (105F)
1/3 cup honey
1/4 cup unsalted butter, melted and cooled so that it is warm to the touch but not hot.
1 teaspoon salt
3/4 teaspoon baking soda
6 cups white bread flour
NOTE: If you do not have buttermilk, you can make your own. Use 2 cups milk and 2 Tbls. lemon juice or white vinegar. Mix and let stand 5 minutes. Stir and add to recipe.
In a medium sized bowl mix the ginger, sugar, yeast, and warm water.
Set aside for 5 minutes or until foamy.
Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer or by hand.
Pour in the butter until it is totally mixed into the batter.
Add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
You can also knead in your mixer according to manufacturer’s directions.
Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
Allow the dough to rise for 1½ hours, or until double.
Punch down and form into two loaves. Place in greased loaf pans and grease tops.
Cover, and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
Preheat oven to 400F.
Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter.
Allow to cool in pans for 10 minutes.
Gently run a knife around the edge between the bread and the pan to loosen it.
Turn out and cool completely on a rack.
Cover the loaves if you want soft crusts.