For thanksgiving we decided to make our own homemade butter. I found a recipe, and it's almost as easy as making icecubes. If you haven't tried it, definately give it a whirl... it's literally way too easy!

Ingredients: heavy cream, refridgerator cold (we found that 1 quart of cream will give you 12 oz of butter)

Process: Whip the heavy cream on high (kitchenaid/blender/etc) until it hits the stiff peaks stage. Then turn the blender/kitchenaid/etc down to low and wait to watch the magic. (If you have guests over for thanksgiving/dinner, this would be the time to get them to sit patiently and watch this!) After about 10 minutes the whipped cream begins to seperate and gets liquidy, then suddenly within literally 30-60 seconds it suddenly seperates fully into buttermilk and butter! Drain the liquid (save for buttermilk recipes), spread some of the butter on hot bread with a sprinkle of salt, store the butter in the fridge/freezer, voila la beurre!

My doctor has me on the sureslim supervised diet and I am allowed no more than 19 carbs in my bread per day.  I can't stand to purchase bread since I have been making it for 37 years.  I'm not diabetic.  sourdough is not really a favorite, so I am hoping someone out there can help me with a recipe suggestion. 

I'm so excited! I love cinnamon raisin bread but wanted to experiment. My friend had just cut up four peaches that weren't very sweet and were turning brown in the refrigerator. What to do, what to do? I decided to try and simulate peach cobbler, which is what we originally considered doing with the peaches. I tweaked and added a few things to a basic cinnamon-raisin bread recipe. The bread came out wonderfully sweet and would have easily made delicious individual peach-cinnamon cobbler rolls. It made two loaves.

To the basic cinnamon-raisin bread dough, I added a little extra sugar because I knew the peaches were tart, otherwise proceed as the recipe dictates.

As the dough proofs, mix together brown sugar (2/3-1 c.), 4T. butter (soft) and flour (1/2-2/3 c.) and stir until you get crumbs. After rolling dough into rectangle sprinkle with cinnamon sugar. (Note: I divided my dough to make two loaves) Now distribute half the crumb mixture evenly over the cinnamon sugar layer. Dice your peaches and pat them dry. Don't smoosh them now, just a gentle pat and place them on top of the crumb mixture. Give it another shake of cinnamon sugar (really, this is according to taste). Roll the dough up as you would normally and sprinkle the rest of the crumbs over the top of the bread, or you can wait until after this final proof and sprinkle the crumbs right before the loaves go into the oven. From here you can follow the cook times for your cinnamon-raisin bread recipe. (The crumbs on top of the bread melt and bake into a nice, crunchy sweetness.) 

When the bread cooled, I made a glaze of cinnamon and 10x sugar mixed with 2-3 T. milk to make a nice drizzle and, well, drizzled it. :) 

If you love peaches and love sweet breads, this is a recipe to try!

The following are the ingredients that are used in my recipe for 1 batch (3 loaves) of homemade sourdough bread:

6 cups bread flour
1/3 cup sugar
1 ½ cups warm starter
1 cup warm water
1/2 cup vegetable oil
1 tablespoon salt
1 envelope regular yeast

Today, I purchased a 1lb. block of Fleishman's Instant Dry Yeast. I need to know how much of the IDY to use that would be the equivalent of the single envelope of regular yeast. Also, is IDY the same thing as the rapid rise? If so, after the bread dough is blended, do I go ahead and divide it into 3 loaf pans for only one rising? Please respond to eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%6c%62%77%36%34%38%40%68%6f%74%6d%61%69%6c%2e%63%6f%6d%22%3e%6c%62%77%36%34%38%40%68%6f%74%6d%61%69%6c%2e%63%6f%6d%3c%2f%61%3e%27%29%3b')). THANK YOU !!!!!!!!!!

I used bacon, purple onion, red peppers, italian cheeses from Sargento's and an italian spreadable tomatoe paste from a tube. It worked great..so much better than whatis available from the local pizza chains.