General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

White Bread Recipe

	Category	Baking Recipes
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Ingredients And Procedures

5 cups white bread flour

2 1/2 cups water -- extra warm

2 teaspoons salt

3 tablespoons sugar

5 teaspoons vital wheat gluten

1 tablespoon yeast

2 tablespoons shortening

1. Dissolve sugar and yeast in 1/2 cup of the extra warm water. Set aside. 2. Meal the salt, vital wheat gluten, and shortening into the flour. 3. Add the remaining 2 cups of extra warm water to flour. Stir. 4. Add yeast mixture. 5. Kneed until all flour is blended and dough is elastic. More flour can be added if dough is too sticky. (You can kneed for awhile, let set for about 5 minutes and then come back to it. This makes it easier to kneed without incorporating more flour) 6. Let rise for 1 1/2 hours, punching down as needed. 7. Separate dough into two parts. Form into loaf size. Place in 2 greased loaf tins. 8. Let rise in tins until double. Bake at 350 F for 40 minutes.

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<h1>White Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>5 cups white bread flour <P>2 1/2 cups water -- extra warm <P>2 teaspoons salt <P>3 tablespoons sugar <P>5 teaspoons vital wheat gluten <P>1 tablespoon yeast <P>2 tablespoons shortening <P><P>1. Dissolve sugar and yeast in 1/2 cup of the extra warm water. Set aside. 2. Meal the salt, vital wheat gluten, and shortening into the flour. 3. Add the remaining 2 cups of extra warm water to flour. Stir. 4. Add yeast mixture. 5. Kneed until all flour is blended and dough is elastic. More flour can be added if dough is too sticky. (You can kneed for awhile, let set for about 5 minutes and then come back to it. This makes it easier to kneed without incorporating more flour) 6. Let rise for 1 1/2 hours, punching down as needed. 7. Separate dough into two parts. Form into loaf size. Place in 2 greased loaf tins. 8. Let rise in tins until double. Bake at 350 F for 40 minutes. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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