Food

Fresh Baked Bread
Without A Machines

HE WROTE
CIIUTZPAH.
LIE DEFENDS
WITH CHUTZPAH.
ON NOVEMBER 19m,
HE BRINGS HIS CHUTZPAH TO
THE BIRMINGHAM TEMPLE.

ALAN DERSHOWITZ

Wednesday, November 19, 1997, 8:00 p.m.
Book signing will follow.
Admission $25 per person, members;
$35 per person, non-members.

Alan Dershowitz, distinguished professor of the Harvard Law School,
controversial writer and public figure, provocative commentator on Jewish life,
author of Chutzpah, will discuss his vision for the American Jewish future,
as first presented in his new book, The Vanishing American Jew.

THE BIRMINGHAM TEMPLE

A Congregation for Humanistic Judaism

28611 West 12 Mile Road, Farmington Hills

Don't miss this exciting and provocative evening. Hurry!
Seating is limited. Make your reservations now. Call 248-477-1410.

LOCATED IN
THE ORCHARD MALL
6385 ORCHARD LAKE ROAD
AT MAPLE
WEST BLOOMFIELD 48322

248.855.4488

MONDAY -TUESDAY
WEDNESDAY
FRIDAY - SATURDAY
10AM - 5:30 PM
THURSDAY 10 AM - 8 PM

10/31
1997

118

20% off everyday
.
20% off everyday

T

PHYLLIS STEINBERG
Special to The Jewish News

he aroma of fresh baked
bread will fill your home
.
with wonderful memories
of homemade cooking for
your family and guests.
And it really isn't that hard to
make bread these days with the
advent of bread machines, but here -- loo
are easy recipes that produce terrific 4
breads produced with TLC.

BASIC WHITE LOAF
2 teaspoons active dry yeast
2 cups lukewarm water
About 4 to 5 cups unbleached
white flour
2 teaspoons salt
Dissolve the yeast in the water in a
large bowl and let sit for 5 to 10
minutes, or until creamy.
Mix together 3 1/2 cups of the
flour and the salt in a medium bowl,
Gradually beat the flour mixture, 1
cup at a time, into the liquid mix-
ture, with a wooden spoon; the
dough should be stiff enough to turn
out onto the work surface.
Dust the work surface with flour
and turn out the dough. Knead,
using a pastry scraper to facilitate
folding, for 10 to 15 minutes,
adding flour to the work surface ani,
to your hands as needed. At first the
dough will be sticky, but it will
become resilient after the first 5 min-
utes, and by the end of the kneading
it should be smooth and elastic.
Sprinkle the work surface and your
hands with more flour and shape the
dough into a ball.
Rinse, dry and lightly oil the
bowl. Place the dough in it and turns
to coat with the oil. Cover tightly
with plastic wrap and a towel and let
it rise in a warm spot for 1 and 1/2
to 2 hours, until doubled in bulk. iv,
Punch down the dough and let
rise, covered, for another 1 1/2
hours, or until .nearly doubled in
bulk.
Turn the dough out of the bowl,
moisten your hands, knead it a cou-•- ■
ple of times, and shape it into a ball.
Cut the ball in half and shape into 2
balls. Let rest for 10 minutes.
Now form the loaves. Oil or but-
ter two 8x4-inch loaf pans and place Al
the loaves in the pans, first upside
down, then right side up, to coat
with the oil. Let rise until the tops
curve up above the sides of the pan%
About 30 minutes before baking, -
preheat the oven to 375 degrees,