Sharon, Thanks. I make bread at least once a week and rarely the same way twice in a row. I have a Bosch that can make a huge batch at one time, so what I brought was just one big batch of bread (36 sandwich rolls). One had no topping, another sesame seeds, and the third had a King Arthur topping called 'Everything Bread and Bagel Topping' which is a favorite of ours, and I order it on-line from KA. I take many liberties with bread, but this is the basic recipe for 2 loaves. 2 1/4 cups of warm water 1 Tablespoon SAF yeast 1 Tablespoon salt 2 Tablespoons oil 3 Tablespoons sugar 5 1/2 to 6 cups of flour If I were making it by hand I would mix together, then let it rise in the bowl until double, stir it down, and let it rise a second time in the bowl. Then shape it and let it rise until double in the pan. It will make two loaves of bread or rolls. It requires almost no kneading if you do the second rise in the bowl and all you do is shape it. Some people use a floured cabinet for shaping the dough, I just use a silpat type mat with a little oil. The rolls that I brought to the Fling were made with all white flour, the oil was coconut oil, and the sugar was brown sugar. When I use white flour, I use the 6 cup measure. More often than not, I use whole wheat for at least half of the flour. Since it has the bran included, it will absorb more liquid, so I might use 3 cups whole wheat and 2 1/2 cups white flour. With whole wheat flour, I increase the sugar a little, or I add a Tablespoon of molasses in addition to the sugar. I sometimes use honey, but it isn't my favorite. It never hurts to use a couple of Tablespoons of Vital Wheat Gluten if you are using whole wheat flour. It will help to keep it fresh longer and will help with the rise. Some people think that whole wheat has a bitter taste, and they replace a little of the water with orange juice to compensate for that. When the flour is fresh, there is no bitter taste at all, and since I grind my own a couple of minutes before I make the bread, I never have that problem. The acid in the juice will also help with the rise if you are are using whole wheat flour. For the oil, I may use regular vegetable oil, soft butter, or coconut oil. I never use Canola oil in anything. If I am making rolls I may use butter, and add maybe a 1/4 cup of dry powdered milk, just to make the taste a little richer, or you could use milk for all or part of the water. We have a lot of milk allergies in our family so I limit milk use. Like I said above, I make it different all of the time. I keep a starter in my refrigerator that is a natural yeast, or also have a sourdough starter. I keep lots of different grains and sometimes a few different flours, but mostly I grind my own whole grains. Although I have given the above recipe to many people, it is getting harder for me to explain to people because making bread in a Bosch is so different. I bought mine last Fall and I haven't bought a loaf of bread since. It is a very powerful mixer and I just dump everything in, mix it a little, let it set a few minutes until the dough starts to puff up a little, then I turn on the machine and let it knead for about 8 minutes, shape it, and put it in the pans. Bread dough is very forgiving, and very cheap to make, so just have fun with it. Make it once by the recipe so you know what the dough should feel like, then experiment. In a Bosch, you add flour until the dough pulls away from the bowl so I don't even measure it anymore. Sam's sells two bags of SAF yeast for a good price. When I open one, I just dump the yeast into a canning jar with a good lid and keep it in the refrigerator. If you buy bulk yeast then all of the ingredients are cheap. Well, the topping is a little high, but it last a long time and you don't have to have that. You can leave the tops plain and brush with butter when you remove them from the oven. For years I made the above recipe, baked it in two loaf pans at 350 degrees for about 40 minutes. Some time ago I switched to 360 for 33 minutes with the oven I have now. You might want to try it at 350 and start checking it at about 35 minutes. If you thump the top and it sounds hollow, then it is done. Making bread is about the easiest thing you can make. It scares people because of the time involved, but most of the time is just waiting, not working. If I lived alone like some of you do, I would make the above, when it was time to put it in the pan, I would tear off what I wanted and refrigerate the rest. The dough will keep 4-5 days without a problem. When you want the next loaf, just take out what you want, let it reach room temperature, then shape into a loaf. When I was making it with just a bowl and spoon, I timed it once and I could mix it up in under 6 minutes, then I could come back to stir it down in an hour or so. If you are home, it isn't at all time consuming. If you work, you might like to start by making 'Artisan Bread in 5 minutes a Day' which is the name of a book (and a recipe) and the basic bread can be found in several places on the web. I adjust ingredients all of the time making the dough slightly softer for rolls than bread, and usually a little richer. Once you learn the technique, you will want to try lots of things. If it isn't perfect at first, just eat your mistakes, and try again. A friend of mine has a granddaughter living with her that is about 14. I scribbled the recipe down for her and the granddaughter made it for the family. They said it was perfect the first time and they all loved it. I am going to have her over soon to learn how to use the dough for other things, and a lesson in pie crust and coconut pie. LOL Jo - The little hostess gift I gave you also comes from King Arthur, and once you use that cinnamon, you will have to place an order. It is the best. Now I am sure this is more info that you wanted to know, but the basic recipe is the starting point to a world of homemade bread. PS. Paula, don't try to leave out the sweetener. It is just 3 Tablespoons in two loaves of bread. LOL

I use the following: 1 Tbsp chili powder 2 Tbsp ground cumin 2 Tbsp seasoned salt 2 Tbsp minced garlic 1 Tsp dried oregano 1 Tbsp oil Juice of one lime Hot pepper flakes to taste I'm just guessing at the proportions - I usually just measure out stuff in the palm of my hand depending on how much chicken I have. I've also used this for beef as well, but I mostly make chicken fajitas. And I like cumin, so I always add twice the amount called for. Sometimes I use garlic powder if I have no fresh garlic on hand but the fresh is much better. The recipe also called for a little paprika, but until I found really good, fresh Hungarian paprika, I didn't bother because it usually has no taste. I also use ground chipotle in place of the flake red pepper on occasion if I'm in the mood for a smokier flavor. I've let it marinate overnight and I've done it a couple hours ahead. Lisa

Its often a good idea to include a hint to the initial ingredients. Whatever is in the sauce or marinade can make a nod to the flavors by using them as a garnish. A slice of lemon, a fresh herb, etc. Chicken just does not photograph well usually, so it needs some help with a garnish or a brightly colored veg or fruit/citrus. Is she taking the photos? Just plan to make a few different platings...3or4 and have fun...look at google image for ideas and take a ton of photos. Can always delete. You'll get a good one. As an example, here is a chicken adobo recipe/photo. Not the one i use but with such a rich spicy sauced chicken, the garnish/sauce is cooling and has lots of color and flavor. I like a fresh cucumber pickle with slices of lime that would add to this already pretty photo. A red cabbage slaw? So look at your recipe for color hints... Here is a link that might be useful: chicken dish photo

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.