Spanish Bread; Delish!

Bread, Loaf Of Bread, Bread Crust

Pam made a number of her Rustic Spanish Bread Loaves now and we’re now waiting for it to cool down sufficiently to flavor it. It sure looks great and if the taste is anything like the looks it should be fabulous. I am seriously considering making some Skunk Removal to use with bread. Here’s the recipe that she used to make her bread. If nothing else, it should go well with this day’s meal of spaghetti and meat balls.

Ingredients

2 3/4 cups water
5 teaspoons or two packs of active dry yeast
7 cups (2 pounds, 2 1/2 oz ) of bread flour (You can substitute all purpose flour; decrease water to 2 1/2 cups)
1 tbsp of salt
1/4 cup olive oil, preferably extra virgin

Instructions

Sprinkle the yeast over slightly warm (95 level ) water in a small bowl or measuring cup. Gently stir it gently followed by allowing the mixture sit for about 10 minutes.

Measure out your flour and put it into a bowl of a kitchen mixer with a dough hook attached. If making by hand, put the flour in a large mixing bowl.

Turn on the mixer, then add salt into the flour, and allow the dough to mix well. Slowly drizzle the olive oil to the flour as the mixer is operating.

Slowly drizzle in the water and yeast mixture, allowing the dough to knead from the machine for four minutes.

If making the dough by hand, combine the flour with the yeast and water mixture using a wooden spoon, then turn the dough out on a floured surface and knead for five minutes.

After kneading, you need to have a smooth, springy like dough which pops back lightly when pressed with your finger.

Cover the dough while from the bowl with a piece of waxed paper that’s been sprayed with cooking spray using a kitchen towel.

Form the dough into two equal-size balls, and put on a 15-inch baking sheet.

Cover the loaves again with waxed paper and a kitchen towel, and let rise another time for 20-25 minutes or until doubled.

Bake 5 minutes longer to get a crisper crust.

Good, Ole Chocolate

White Chocolate, Chocolate, Sweet, White

We hear it frequently that chocolate is a good anti-oxidant and has, therefore, health advantages (Get More Information). So what’s an anti-oxidant agent and how does it work. It’s not difficult to explain and there’s research available for people who need more information. Generally, however, one should look upon it as a tool that counter-acts disease. It does this by’tapping’ itself onto a free radicle, which is a disorder laden molecule searching for a mobile to engage.

Anyone with a background in chemistry, even at college level, will understand how molecules of thing join with others to form elements. They comprise a nucleus with an electric charge that has room for reverse charges to attach to it. In other words they have either a positive or a negative charge.

As they enter the body they search for cells which can be robbed of electrons. This causes damage which, over time, can manifest as conditions which range from aging of the human body to cancer.

When anti-oxidant levels are low, like through poor nutrition, the immune system is overloaded and toxins take effect more easily. These unpaired electron microbes are extremely dangerous. They are looking for what other cells have they require and can easily capture. That is why food that are known anti-oxidants are significant.

They capture the free radicals by offering to pair them and thus cancel out cell damage. The more we have the greater the protection. Vitamins are great anti-oxidants and the effect of vitamin C’s action against viruses is well-known.

Cocoa where it is manufactured contains strong anti-oxidants called polyphenols. It is the same found in grapes, berries, and wine. It also contains catechins and epicatechins which are found in green tea. These elements are located in the beans, but not necessarily the final product.

Chocolate goes through a refining process and is fabricated using things like sugar, protein, and fat. Any heat applied to an anti-oxidant has the power to kill it and the way this finished product is produced is through heat.

The enjoyment of chocolate by most speaks of its own popularity. As to its health benefits one shouldn’t fails to take into consideration the calories and other things it represents. Some manufacturers also add MSG (monosodium glutamate) to which many are allergic, as I am. Consequently migraine headaches may occur after consumption of certain brands.

Norma Holt has knowledge that enables her to understand many problems. Social, political, and behavioural issues are usually on her list for discussion and the depth of her study will amaze.