Sandwich bread.

Easy Sandwich Bread
From America's Test Kitchen, Season 15

- Makes one 8 1/2 by 4 1/2 inch loaf -

2 cups bread flour
6 tablespoons whole wheat flour (I used white whole wheat)
2 1/4 teaspoons (one 1/4 ounce packet) instant yeast
2 tablespoons melted butter, plus more for brushing the baked bread
1 teaspoon honey
1 1/4 cups water, at 120 degrees
3/4 teaspoon table salt
Egg wash (egg beaten with touch of water and small pinch of fine salt)

In the bowl of a stand mixer fitted with the paddle attachment, whisk the flours and yeast together.  Add melted butter, honey, and water to the bowl.  Beat on low for 1 minute to combine.  Raise speed to medium and beat for 4 minutes, scraping halfway through with a greased spatula (the dough will be relatively wet and sticky).

Thoroughly scrape down the sides of the bowl, cover with plastic wrap, and let rise at room temperature for 20 minutes.

Dissolve salt with 2 tablespoons water.  Add salt water to dough.  Place bowl back on to the stand mixer and mix on low for 40 seconds.  Mix on medium-speed for another minute.

Again using a greased spatula, scrape the dough into a greased 8 1/2 by 4 1/2 inch loaf pan.  Nudge the dough to the edges of the pan using the spatula.  Cover pan with plastic wrap and let sit for 10-15 minutes at room temperature.  Remove plastic wrap and allow bread to rise another 5-10 minute (this way, the surface of the bread won't touch the plastic wrap).  Preheat oven to 375 degrees.

Brush the top of the bread with egg wash.  Bake for 40-45 minutes, until bread has domed and reaches an internal temperature of 208-210 degrees.

Carefully remove bread from the loaf pan.  Brush the top and sides of the bread with 1/2 to 1 tablespoon of melted butter (for flavor as well as to soften the crust of the bread).  Let bread cool completely before slicing.

Bread is best the day it's baked but can be wrapped and stored at room temperature for up to 3 days.  Freeze for up to 1 month.

Poorman's pasta

Most Italian's are very frugal especially Sicilians. Here is a dish to me is better than Ramen noodles. The Bologna is just used as flavoring. You have to remember that Europeans do not eat that much meat. Part of the Mediterranian .diet I suppose In any case, it is quick and easy to fix.

Note: normally this dish is covered with bread crumbs sauteed with onions, but I think there is already enough starch in the dish. The breadcrumbs were used as a substitute for cheese when cheese was unavailable or too expensive, Despite the naked pasta look, it is filled with tons of flavor! So eat!

Also see: http://www.instructables.com/id/Coffee-maker-pasta/

Step 1: Ingredients:

Ingredients:

1 lb. of your favorite spaghetti/pasta. Eggless pasta is cheap and easy to make. (angel hair pasta cooks fairly quickly). (http://www.instructables.com/id/Pasta-hold-the-eggs/)
1/2 c. cooking oil
Several teaspoons Garlic powder
2/3 tsp. black pepper
1 tablespoon finely chopped Bologna or other luncheon meat. (just butter or tunafish could be used in a pinch)
Salt to taste
1/4 - 1/2 c. finely chopped green beans. (any vegetable should work)

Step 2: Cook it all up.

Heat olive oil or cooking old  in skillet; add garlic powder and saute enough to heat the oil. Add black pepper, Bologna, salt and pepper and cook over low heat until the Bologna in part of the sauce (Make sure you don't burn the garlic or the Bologna.)

Meanwhile, cook the spaghetti as desired; drain, reserve one cup of the cooking water. Toss spaghetti with the sauce. If it appears too dry, add cooking liquid and sprinkle with chopped green beans. Makes 4 servings.

Step 3: Mealtime.

You have prepared a dish that only costs pennies that can feed several people. Enjoy!.