BREAD FOR THE NOVICE

Breathes there a wife with soul so dead; who to her husband has never said;
"This is my own real, homemade bread."

For any of you who feel you can't tackle a bread you have to knead, but still want that "homemade" flavor of yeast, here's a recipe for you!

This is a recipe from the Hardinville, IL Christian Church cookbook that will give you the homemade taste you crave and if you want it any simpler than this, ya need to make reservations at a good restaurant LOL
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What I like about the rolls is that you prepare the batter the evening before and then can make the rolls right before your meal. They do have a nice yeasty flavor and I would give them a "thumbs up" for that as well as for ease of preparation.

SPOON BREAD
1 pkg. dry yeast ( not rapid rise)
2 cups warm water (105' to 115')
1/2 cup Land O Lakes butter or margarine, melted
4 cups Maratha White self-rising flour
1 egg, beaten lightly
1/4 cup sugar
Dissolve the yeast in warm water; let stand for about 5 minutes.It will become bubbly, which is a sign your yeast is active. If it doesn't bubble, throw it away and get fresh yeast. ( I always check the date on yeast to make sure it's still good)

Combine yeast mixture, butter and flour in a large bowl.
Stir in egg and sugar. Use an electric mixer rather than stirring by hand because you may have lumps of flour if you don't.
The mixture will be a very soft batter. Cover and refrigerate overnight.
Next day, spoon batter into greased muffin pans, filing about 2/3 full. Bake in a preheated oven at 350' for 25 minutes. Yield: 14 to 16 rolls.

When I lived in Chicago back in the "50;s" my friend's family took me with them to a place called Johney's Pizzaria", a place I had never been to before. And when I, (a country bumpkin right off the farm) never having heard of any other kind of "pie" except those you ate for dessert, was asked what kind of "pie" I wanted, I promptly replied, "chocolate". To which peals of laughter erupted from the whole family.

It was then that I tasted my first pizza, it was called 'pizza pie.' When I bit into it, I burned the roof of my mouth and the cheese slid off, swung down, plastered itself against my chin and burned that, too. It's still the best pizza I ever had.