Making piecrust, tart crust, and pizza, cookie, and some bread dough. Rolling of crusts, flattening crusts into pans all can be a really hard task when you suffer from arthritis or chronic pain. When I first got sick all of those years ago I thought I would never be able to make homemade bread, pies or cakes again. I have severe deformity and constant pain in both hands. My pain levels were always and still are over an 8. I spent many years devising ways to accomplish kitchen tasks. Not only was cooking a necessity , it is my passion. I missed the smell of fresh baking breads in the fall, apple pies in the summer but mostly the smell of a chocolate cake. It did not matter how many store and bakery products I purchased it never was the same. The taste was not at good, but the hardest thing was no smell. I tried buying frozen breads and pies. That gave me the smell but not the taste. So I embarked on my mission to find away to bake all of those wonderful items I love so much. I really wanted to share what I have taught myself. I am sure some of you already know these things, but others may not. So for all of you who love homemade bread and thought you could never kneed another loaf the following is a step by step method I came up with. These steps will help you to make a wide variety of crusts and doughs such as pizza dough, bread dough , piecrust, tart crust, and numerous pastry crusts, The best kitchen tools to make these items is a food processor or a stand mixer. To make crusts place all the ingredients into the processor. Using the chopping blade, pulse until the dough forms a ball or whatever form is required in each particular recipe. Some recipes call for many little balls the size of a pea. There are many inexpensive processors on the market today. I have notice that my pie crusts made in the food processor are a much lighter texture, which is a good thing—the lighter and flakier, the better. The rule of thumb when making crusts is the less the crust is handled, the lighter and flakier it will be. This is because our skin has natural oils that can be transferred to the dough through our hands.

To make bread dough, cookie dough, and mixing meat or pâté, simply use a standing mixer. To make bread dough, for example, start with the mixer on low speed, armed with the paddle attachment to blend all of the ingredients. Once they are blended, after about one and a half minutes, switch to the dough hook to knead the bread. After the dough starts to climb the hook and pull away from the sides, continue to knead on medium high for about four to seven minutes. To mix meat, always use the paddle attachment on medium low to low speed just until all ingredients are combined. When using your hands is a challenge, this is a true life saver.

To roll out crusts, use a heavy rolling pin that does not have handles. First, lay the dough on a floured, flat surface. Using your forearms and the weight of your body, move the pin back and forth, always starting in the middle and working your way out in to a circle shape or any shape you desire. I find it more manageable if I clasp my fingers together while rolling. Remember, you are using your weight to flatten the dough. Do not rest your body on the pin; it will not move.

To crumble cookies when you do not have a food processor, there are two ways I use. The first is to place the cookies in a heavy bag, using the rolling method above and roll the pin, using your body weight until you reach the desired crumble. The second is much more fun. Place the cookies in a large freezer bag and place the freezer bag in a paper bag. Step all over the bag wearing hard-soled shoes until you reach your desired crumbled. My children are always asking to make the crumbled cookies. Even though I have a food processor, I still let them crumble the cookies with the latter method on occasion. This makes for much laughter and long-lasting memories!

To press the crust of any cookie or dough, I use two methods. The first is simply using a glass and placing my hand over the mouth of the glass. I then place my forearm over my hand and use my body weight to press firmly. The second is a small two-headed pastry roller. It is lightweight and easy to handle. It makes a really nice even surface.

I AM POSTING THE PHOTOS FOR THIS METHOD IN THE PHOTO GALLERY FEEL FREE TO GO AND CHECK THEM OUT , BELOW IS A RECIPE FOR ONE OF MY FAVORITE BREADS.

Portuguese Sweet Bread

Yields 1 loaf

1 c. milk, warmed to 105°F

2½ tsp. active dry yeast

1/3 c. granulated sugar

3 c. bread flour

½ tsp. salt

1 T. honey

1 egg

2 T. butter, melted and semi-cooled

white sesame seeds for topping

In a bowl of a standing mixer armed with a paddle attachment, add warm milk, yeast, and sugar. Let stand for 5 minutes. Do not mix at this point. If the yeast fails to foam up, there is a problem. It was either too hot, too cold, or old yeast. Eighty-six the whole thing and start over. Dough will not rise with bad yeast. To the yeast add one cup flour, salt, stir with a wooden spoon to form a light paste, cover with a dish towel, and let stand for 20 minutes to form a quick sponge. To the sponge add honey, egg, butter, and remaining flour. Mix on low just until blended, about 45 seconds. Turn mixer to medium high and mix until dough pulls from the sides, about 2 minutes. Dough will be sticky. Cover your hand in butter and butter a clean bowl. This process keeps the dough from sticking.

Pull dough into a buttered bowl, cover with a dishtowel, and let rise until dough doubles in size. I will let you in on a little secret of mine for making perfect rising dough. I make bread on a day I am doing laundry. I place my covered bowl on a magazine on top of the dryer with the door to the laundry room closed—perfect for raising bread every time! The dough just loves the warm, moist air.

Once the dough has doubled in size, turn out onto a floured surface, punch down and place in a buttered loaf pan. Cover and allow proofing for 1 hour, brush top with an egg wash, then top with sesame seeds. Bake at 350°F in a preheated oven for 40 minutes or until fully risen and golden brown. Note: If bread starts to overbrown, cover with foil lightly. Good luck, and I hope you enjoy being able to make bread from scratch again. Here is a great tip when making bread in the standing mixer: Spray the hook or paddle with nonstick baking or cooking spray for easy removal of dough and clean up.

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Keep on cooking real memories are made in the kitchen

My lastest book is now on sale through the publisher and will be in stores September , 29 ,2009. LOOK below for links to the book

 I have suffered from 5 forms of arthritis for over 25 years and a birth injury to my right arm  my whole life. I hope this tip helps others