Homemade Bread

There isn't any quite so old fashioned, homey and cozy as the aroma of freshly baking bread filling your house. And (honestly!) it is not that hard. Below is the recipe for my favorite homemade bread and an easy jam. Try it this weekend and enjoy!
Honey Wheat Bread

Prep Time: 30 min, Inactive Prep Time: 3-4 hours (rise times), Cook Time: 40 min, Serves: 2 Loaves

Ingredients:

2 1/2 cups warm water
1 package dry yeast
1/4 cup honey
1/4 cup packed brown sugar
1 stick softened butter
3/4 teaspoon salt
1 1/2 cups wheat flour
1 1/2 cups rolled oats
4 cups bread machine flour

Directions:
Combine all ingredients in stand mixer, knead for about seven minutes (dough will be sticky). Remove from bowl and knead by hand (adding a small amount of flour to work surface) until Let bread rise until dough is smooth. Coat bowl and top of dough with non-stick cooking spray, cover and let rise until dough has doubled in size; approx. 2 hours.
Punch down dough and transfer to two, greased loaf pans. Let bread double in size again; approx. one hour. Heat oven to 375 degrees. Bake until crusty and very brown on top; approx. 35-55 minutes depending on your oven and the size of your loaf pans.

*Copyright 2009 Television Food Network G.P., All Rights Reserved

Easy Strawberry Jam

Prep Time: 20 min, Inactive Prep Time: 2 hr 0 min, Cook Time: 35 min, Serves: 3 cups

Ingredients:
3 pints fresh strawberries
3 cups superfine sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
1/2 Granny Smith apple, peeled, cored and small-diced
1/2 cup fresh blueberries

Directions:
Place the strawberries in a colander and rinse them under cold running water.
Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole.
Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and
orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

*Copyright 2010 Television Food Network G.P., All Rights Reserved 2008, *Barefoot Contessa Back to Basics, All Rights Reserved