My Lime Green Kitchen

Archive for December 18th, 2009

This is one of the white bread recipes I’ve used for years:

Amish White Bread

2-1/2 cups warm water
1/3 cup granulated white sugar
1-1/2 T. granulated yeast
1 heaping teaspoon salt
1/4 c. oil
6 – 7 cups white flour

Stir granulated sugar into warm water til dissolved. Add yeast. Let sit 5 minutes. Add salt and oil. Stir in 3 cups of flour. Continue adding flour 1 cup and then 1/2 cup at a time til dough is no longer too sticky to work with. Turn onto floured surface and knead until smooth, adding more flour as needed. You want the dough to be just a tad sticky but don’t let it get too dry (by adding too much flour).

Place dough in a greased bowl, cover and let rise for 1 hour or until doubled.

Turn dough onto floured surface, knead a couple of minutes. Shape into 2 loaves. Place in greased loaf pans. Cover with greased plastic wrap and let rise about 30 minutes or til the dough is about 1″ above the sides of the pan.

Bake at 350° for about 30 minutes.

Try adding some herbs, cheeses, sun dried tomatoes, etc. before the final kneading.   Yummy!

6 – 3 oz. boneless, skinless chicken breasts, pounded flat
salt and freshly ground pepper
6 thinly sliced pieces of prosciutto
1 – 10 oz. package frozen chopped spinach, thawed and drained as much as possible
4 T. olive oil
1/2 c. Parmesan cheese, grated
2 T. fresh lemon juice

Place the cutlets on a flat surface.  Salt and pepper.  Place on piece of prosciutto on top of each breast.

Mash spinach between paper towels to drain as much as possible.  Salt and pepper, toss with 2 T. olive oil.

Arrange a thin layer of spinach on top of the prosciutto.  Sprinkle parmesan cheese on top of the spinach. Beginning at the short end of the chicken, roll up, jelly roll fashion.  Secure with toothpick.

Heat the remaining 2 T. oil in a heavy skillet.  Add the chicken and cook til golden brown, about 2 minutes per side.  Add the chicken broth and lemon juice.  Scrape the bottom of the pan to loosen any drippings.  Cover and simmer about 10 minutes, until chicken is done.  Remove chicken.  Continue simmering liquid in pan until it’s reduced to about 2/3 cup.

Remove toothpicks from chicken.  Pour juice over chicken.  Serve over hot, buttered pasta.