White/Wheat Bread

Put in the bread maker pan in this order:

1 cup hot tap water
9 grams yeast (3/4 Tablespoon)
30 grams brown sugar (1/2 of 1/3 of a cup)
42 grams neutral oil ( 1/2 of 1/3 of a cup)
150 grams white flour (1 cup, fluffed)
200 grams wheat flour (1 1/4 cup, fluffed)
18 grams vital wheat gluten (2 Tablespoons)
12 grams salt (1/2 Tablespoon)
1/2 Tablespoon lemon juice

Let the bread machine run through the entire kneading process.  As soon as that is done (20 minutes) , with oiled hands, shape the dough and place in a parchment paper lined bread pan.  The dough should have a slight covering of oil.  Cover and let rise in a warm place until the dough is an inch or two above the pan. (Place in a warm oven for 15 minutes, remove to counter, preheat the oven to 350 degrees).

Bake in a preheated 350 degree oven for 28 minutes. Cover with a foil tent and bake 4 more minutes. Turn out the bread onto a wire rack and brush all sides with melted butter.

Adapted from a recipe at Mel's Kitchen Cafe.

Aunt Anne's Kitchen Sink Salad

Kitchen sink salad: 

Base is Romaine hearts with either spinach or mixed greens. Must have a really crisp Apple, some bacon or ham and some kind of nuts-preferably with a sugar coating. Then add your choice of strawberries, mandarin oranges, mangos, green onions, sunflower seeds, almost anything else. 

Dressing:(I tripled it,usually double it) make several hours before to pickle the onion.

1/3 c oil (I used smart balance-no flavor) 
3 T Apple cider vinegar 
1/4 scant c sugar (I don't double the sugar-do it to taste) 
Salt to taste 
2-3 T minced red onion 

I dice the Apple into the dressing to keep them from browning. I let them marinate for about 10 minutes.

Enjoyed this salad Easter Dinner 2019.