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The Bread Man

The Bread Man – Chet Fery
As seen on "Our Daily Bread" 08/09/2014
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Fr. Paul’s Apricot Butter and Maple Butter
2 cups heavy cream
¼ tsp. salt (optional)
2 Tbsp. Apricot preserve
2 Tbsp. Maple syrup

Add cream to a large bowl and beat on high about 10 minutes or until the butter separates. Strain off the liquid. Add salt if desired. Divide the butter into two smaller bowls. Add apricot preserve to one bowl and mix well to create apricot butter, add maple syrup to the other. Chill a bit and enjoy!

Fr. Paul’s Flavored Oil Bread Dip
Sundried tomatoes, packed in oil, chopped
1 tsp. Fresh herbs (use your favorite)
1 tsp. chopped garlic
Salt and pepper to taste
¼ - ½ cup good olive oil

Add everything to a mason jar, cover and shake well.

Chet’s Country White Bread
2 ½ cups bread flour
½ cup wheat flour
1 pkg. instant yeast
2 tsp. salt
2 tsp. sugar
1 ½ cups warm water
2 tsp. oil

Add all dry ingredients into a large bowl. To that add most of the liquid ingredients and mix. Add remaining liquid to form dough ball and move to floured surface and knead for 5-8 minutes. Place in oiled bowl, cover and let rise until doubled. Return to floured surface, gently knead to push air form dough and form loaf. Place in oiled bread pan and let rise until doubled. Preheat oven to 400 degrees. Score and bake for 30 minutes or until brown. Cool, slice and serve.