Monday, May 28, 2012

How to talk about the Smart Start and Cheese Bread Recipe

How to talk about the Smart Start:  From Elise Burt

Introducing Smart Start

“Shelf Reliance has come up with a new program to help you learn how to cook with your home store. Three packages of food and you will be well on your way of making delicious, healthy meals for your family without the frequent trips to the grocery store.”
“3 shipments, 52 different THRIVE foods, 26 different recipes… Smart Start is a great way to increase you confidence in the kitchen!”
“Smart Start is a great way to utilize your home store immediately, no research needed. Try the recipes, love them, use them, and store them!”

Resolving Concerns
I don’t want basics:                                                                                                                                                    “Shelf reliance realizes that you probably have salt, but the packages are developed to work together as one pack. If you already have flour and salt then store the ones you receive in your Smart start, or use it to have a uniformed look in your cupboard or pantry.”
“You are only trying a pantry can of each item. That is a very small commitment. And who knows you may discover that you LOVE our basics more that what you currently use. Our flour is AMAZING!” (adapted from:

$170 budget is a lot of money:                                                                                                                             “If you are implementing your Smart Start recipes you will go to the grocery store less. We are reallocating part of your grocery budget to your Smart Start shipments”
“After the 3 months are up you are welcome to change your budget. However, now you will have a better idea of what your family needs and a plan in place to continue implementing and building your home store.”
“I have saved money because I am now only storing food that I know my family will eat instead of food that I hope we never have to eat.”

I don’t like this recipe:                                                                                                                                            “I am glad you are thinking about storing what you eat, and eating what you store. A lot of these recipes you can edit to your families liking. Put your own culinary spin in it!”
“If you end up not making the recipe, store the rest. Now you have a great idea of what to buy in the #10 cans and buckets.”

Give a testimonial- try it yourself, use the recipes, open the box like you are opening your first shipment of THRIVE. We all know it is easier and more natural to sell something we have tried.

Cheese Bread

 Recipe from Chef Todd Lenord used with permission

Prep time: 1 hour 30 minutes
Yield 24 servings
1 package yeast (2 1/4 tsp.)
1/4 c warm water
1 tsp THRIVE White Sugar
2 c. THIRVE Instant Milk
2 Tbsp. THRIVE white sugar
1 Tbsp. THIRVE Shortening Powder (plus 1 tbsp water)
3 tep THRIVE iodized salt
5 1/2 c THRIVE white flour
1/4 c butter, melted
1 c. THRIVE Shredded Colby Cheese (FD), reconstituted
3 tbsp THRIVE Chopped Onions, reconstituted
3 tbsp basil and parsley, chopped and mixed together, (equal parts)

Preheat oven to 375 Degrees. Mix yeast, water, and 1 tsp sugar in small bowl and let bloom. 
In a small pan heat milk 2 tbsp sugar, shortening, and salt, until shortening is almost melted, stirring constantly. Pour into large mixing bowl. Sir in 2 cups of flour beat well. Add softened yeast: stir until smooth.  Stir in remaining flour. 

Keened bread dough on floured surface until it has a smooth consistency (6-8 minutes) Cover and let rise until doubled. Pour dough into greased 9 x 13 pan and spread out to sides. Brush melted butter over top of dough. sprinkle onions, cheese and seasoning s evenly over top and press down into dough. Bake for 30 -30 minutes, until light brown on edges. 
Note: If using dry herbs, use 1/2 less than measurements for fresh, as a general rule. 

My Notes: 
The reason many bread recipes call for you to heat the milk is because it denatures the proteins in milk that interfere with yeast production.  ALL powdered milks have already undergone processing with denatures this protein.  Consequently when baking with powdered milk there is no need to heat the milk.  When I make this recipe I skip that entire step and add the ingredients (milk, sugar, shortening powder, and salt) directly to my mixer.  Works great every time and one less pan to wash.  

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