Callen grilled us some burgers the other night. (I mixed a little worcheshire and garlic salt in the beef before I made patties. And when I made patties, I actually made them thicker on the outer edge and thin in the middle, that way when you cook them and they condense a little, it ends up making them very even. Genius. Thanks Rachael Ray for that tip.)
I decided to make my own buns, cuz that's what I do. I used this recipe.
Although the buns ended up smaller than they looked in the picture, they tasted great and complimented the perfectly disced burgers. A delicious dinner!
Hamburger Buns
1 T active dry yeast
1 c. plus 1 T warm water
1/3 c. vegetable oil
1/4 c. sugar
1 egg
1 t. salt
3-3 1/2 c. flour
1. In a large bowl, dissolve yeast in warm water. Add oil and sugar, let stand for 5 mins.
Add the egg, salt and enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 mins. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on a greased cookie sheet.
3. Cover and let rest for 10 mins. Bake at 425 for 8-12 mins or until golden brown. Remove from pans to wire racks to cool.
Makes 12.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Sunday, August 11, 2013
Friday, May 10, 2013
Apple Butter
I bought a bushel of apples. Do you know how much that is? Like 100 apples. That's a TON of apples. So what did I do with them? I steamed a bunch and blended it into sugar free applesauce (totally delicious, add some cinnamon and you've got a nice little treat!), I dehydrated a ton (soak in lemon juice/water before dehydrating to keep them from turning too brown), and then made some apple butter. It was really good and even though it will only last 2 weeks or so, it was totally worth it for those Sundays when I have freshly baked whole wheat bread to put it on.
I found the recipe here.
Slow Cooker Apple Butter
(I halved the recipe)
I found the recipe here.
Slow Cooker Apple Butter
(I halved the recipe)
6 1/2 pounds apples - peeled, cored and sliced (if I remember correctly, for half I used 10 apples. And trust me, that is a SHIZ LOAD to cut and peel)
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves (I didn't have these so I just didn't use them)
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves (I didn't have these so I just didn't use them)
1/4 teaspoon salt
1 tablespoon pure vanilla extract
DIRECTIONS:
1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. (I did this overnight).
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. (I screwed this up and actually added the vanilla before I cooked it. It wasn't a big deal)
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
6. Serve on breads, muffins, pork chops or just eat it with a spoon.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. (I did this overnight).
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. (I screwed this up and actually added the vanilla before I cooked it. It wasn't a big deal)
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
6. Serve on breads, muffins, pork chops or just eat it with a spoon.
Pretty dang good!
Sunday, March 24, 2013
Honey Whole Bread & French Bread
I'm on another bread kick. I seriously LOVE making break. Maybe it's because it always turns out so well and frankly, it's always a crowd pleaser. Who doesn't love the smell of freshly baked bread, or the crunch of the crust, or the soft inside. Just thinking of it makes me want to go get my fifth piece of bread tonight. Seriously, I've had a lot of bread today.
Here is the recipe I use for my weekly sandwich bread. This bread is what we use to make B's DAILY grilled cheese sandwich. Or when she just likes to eat "toast". (Bread with butter on it). And it is delicious.
Honey Whole Wheat Bread (Recipe found here).
Mix in a large bowl:
2 c. whole wheat flour
4 c. bread flour
2 T white sugar
1 1/2 t. salt
2 packets active dry yeast
In a separate, microwave safe bowl, mix:
1 2/3 c. water
1/4 c. honey
2/3 c. milk
1/4 c. butter
Microwave until the butter melts. Add to the flour mixture.
Knead until it pulls way from the bowl, adding more flour as necessary, about 5 minutes.
Let rise 1-2 hours in a warm place.
On a floured surface, roll out into a long rectangle (the width should be about as wide as the bread pan you plan to use). Roll up the dough like a ho-ho. (How better to describe it? Everyone knows what a ho-ho is. Haha).
Place in a greased bread pan and let rise again, about 30 minutes. Let it rise until it is about 1 inch above the top of your pan. Cook at 425 for 30 minutes.
Let cool about 10 minutes before you cut into it. (I never do this and the edge always ends up a little flat. Haha, I can't withstand the smell of fresh bread!)
EASILY 5 stars.
The next bread recipe I tried to day for the first time is a french bread recipe I got from a friend on Pinterest.
It goes like this.
French Bread recipe (this amount makes 3 small loaves or 2 large):
Mix together in a large bowl:
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Let sit until bubbly (about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves
Knead for 2-5 minutes and then let rise. When dough reaches the top, punch it down and let rise again. Do this 2-5 times depending on how long you have.
Put the dough on a greased countertop and divide into 2 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. (My dough was really soft and didn't hold its form super well, but it still worked just fine). Slash tops of bread diagonally 3-5 times and cover with a beaten egg.
Let rise 30 minutes (or until doubled)on the counter. Bake at 375 for 30 minutes. Enjoy!
Another success!!!
Here is the recipe I use for my weekly sandwich bread. This bread is what we use to make B's DAILY grilled cheese sandwich. Or when she just likes to eat "toast". (Bread with butter on it). And it is delicious.
Honey Whole Wheat Bread (Recipe found here).
Mix in a large bowl:
2 c. whole wheat flour
4 c. bread flour
2 T white sugar
1 1/2 t. salt
2 packets active dry yeast
In a separate, microwave safe bowl, mix:
1 2/3 c. water
1/4 c. honey
2/3 c. milk
1/4 c. butter
Microwave until the butter melts. Add to the flour mixture.
Knead until it pulls way from the bowl, adding more flour as necessary, about 5 minutes.
Let rise 1-2 hours in a warm place.
On a floured surface, roll out into a long rectangle (the width should be about as wide as the bread pan you plan to use). Roll up the dough like a ho-ho. (How better to describe it? Everyone knows what a ho-ho is. Haha).
Place in a greased bread pan and let rise again, about 30 minutes. Let it rise until it is about 1 inch above the top of your pan. Cook at 425 for 30 minutes.
Let cool about 10 minutes before you cut into it. (I never do this and the edge always ends up a little flat. Haha, I can't withstand the smell of fresh bread!)
EASILY 5 stars.
The next bread recipe I tried to day for the first time is a french bread recipe I got from a friend on Pinterest.
It goes like this.
French Bread recipe (this amount makes 3 small loaves or 2 large):
Mix together in a large bowl:
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Let sit until bubbly (about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves
Knead for 2-5 minutes and then let rise. When dough reaches the top, punch it down and let rise again. Do this 2-5 times depending on how long you have.
Put the dough on a greased countertop and divide into 2 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. (My dough was really soft and didn't hold its form super well, but it still worked just fine). Slash tops of bread diagonally 3-5 times and cover with a beaten egg.
Let rise 30 minutes (or until doubled)on the counter. Bake at 375 for 30 minutes. Enjoy!
Another success!!!
Friday, March 22, 2013
Peasant Bread
I've made this probably three times now. It has a buttery deliciousness about it that makes it perfect. I've made it when company came over and got several compliments. And it cooks in a pyrex dish. How cool is that? And to top it all off, Brooklyn can have it! So this is a must repeat.
Peasant Bread
Ingredients:
Peasant Bread
Ingredients:
4 cups (1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
2 teaspoons kosher salt
2 cups lukewarm water
1 tablespoon sugar
2 teaspoons active-dry yeast
2 teaspoons kosher salt
2 cups lukewarm water
1 tablespoon sugar
2 teaspoons active-dry yeast
room temperature butter, about 2 tablespoons
Mix together the flour and salt in a large bowl.
In a smaller bowl, mix together the water and sugar, until the sugar is dissolved. Sprinkle on the yeast and let sit for 10-15 minutes so it will get bubbly. You don't need to stir it.
Stir the water/yeast, then pour into the flour mixture and mix with a wooden spoon or spatula. The dough will be very wet. Cover and let rise in a warm place for 1 1/2-2 hours.
Butter two round pyrex dishes (2L or smaller) liberally. Carefully cut the risen dough in half with a fork and plop each half in a dish. Let rise again for 30 more minutes.
Preheat the oven to 425. After dough has risen, cook for 10 minutes, then turn the heat down to 375 and cook for 20-25 minutes longer.
The bread should be golden on top and should fall right out of the dish when turned. Let cool at least 10 minutes before cutting. Enjoy!
Rating: 5 stars!
Wednesday, February 13, 2013
Canned Soup and Homemade Tortillas
So my daughter is allergic to soy. Which means she is allergic to pretty much anything processed. I've learned that soy=processed. So the aisles in the grocery store that Bob Harper always tells you to skip? Pretty much all the aisles? Yeah, I have to skip those now. No crackers of any kind, no bread, no boxed dinners, no frozen dinners, no Chinese food, no canned soup. She's also allergic to eggs and nuts. So what does she eat, you ask? Hot dogs and vienna sausages. Seriously. She loves them. She eats a lot of fruits and vegetables, and I have made it a weekly thing to make some bread. I have an awesome honey whole wheat recipe that I use for sandwiches (her favorite is grilled cheese), I've made artisan bread, as well as a delicious peasant bread. You can search for the recipes on this blog. I also have to make my own tortillas (we did pulled pork burritos tonight with homemade tortillas). And I now make my own canned soup. I feel like even though I am basically a pioneer, making everything from scratch, it is helping ALL of us to be a little healthier and eat less process. If that even makes sense. Eat less processed food. That sounds a little better. So here are my homemade solutions to a soy allergry.
Tortillas
(I never make a full batch. I usually make 1/3 of a batch and that makes 3 pretty good sized tortillas. Perfect for one lunch or dinner. And if it's just me and the kid eating, I can save the leftover dough and make another one tomorrow. It never rolls out as well the second day and won't last much longer than that, but she's 3 and easy to impress. And let's be honest, she mostly pulls it apart and eats the cheese out of it anyway).
Mix all of the following ingredients in a bowl to form a dough:
3 cups flour
1/3 c. oil
1 t. salt
1 c. warm water
Roll it out on a lightly floured surface with a rolling pin.
Cook in a frying pan over medium heat until brown spots form, then flip over and do the other side. And done.
4.5 stars (I can't get mine to roll as thinly as the storebought kind, so they tend to be a little thick, but they taste just fine).
Original pin found at Honey Bs Kitchen. (It won't link to the site for some reason).
Condensed Soup
Super easy. And soy free!
2 T butter
2 T flour
1 c. milk
Melt the butter in a frying pan, add in the flour and stir to make a paste. Slowly add in the milk, stirring constantly to avoid lumps.
This is your base. Now depending on what kind of soup you want, add what you need. If you want cream of mushroom, add some chopped mushrooms. If you want cream of chicken, do 1/2 c. milk and 1/2 c. chicken broth and add some chicken bits if you want. (Which by the way, if you buy chicken broth, it also has soy in it. So whenever I boil chicken, I save the water and store it in my fridge to use it instead). So these are really the main soups I use, but I guess you could soften some celery and add it to make cream of celery. And maybe add some cheddar to make cream of cheddar? Sky's the limit, I guess!
5.0 stars (I haven't actually just eaten it plain, but my recipes taste just fine with it. It does tend to be a bit runnier than the stuff in a can, but no big deal.
Tortillas
(I never make a full batch. I usually make 1/3 of a batch and that makes 3 pretty good sized tortillas. Perfect for one lunch or dinner. And if it's just me and the kid eating, I can save the leftover dough and make another one tomorrow. It never rolls out as well the second day and won't last much longer than that, but she's 3 and easy to impress. And let's be honest, she mostly pulls it apart and eats the cheese out of it anyway).
Mix all of the following ingredients in a bowl to form a dough:
3 cups flour
1/3 c. oil
1 t. salt
1 c. warm water
Roll it out on a lightly floured surface with a rolling pin.
Cook in a frying pan over medium heat until brown spots form, then flip over and do the other side. And done.
4.5 stars (I can't get mine to roll as thinly as the storebought kind, so they tend to be a little thick, but they taste just fine).
Original pin found at Honey Bs Kitchen. (It won't link to the site for some reason).
Condensed Soup
Super easy. And soy free!
2 T butter
2 T flour
1 c. milk
Melt the butter in a frying pan, add in the flour and stir to make a paste. Slowly add in the milk, stirring constantly to avoid lumps.
This is your base. Now depending on what kind of soup you want, add what you need. If you want cream of mushroom, add some chopped mushrooms. If you want cream of chicken, do 1/2 c. milk and 1/2 c. chicken broth and add some chicken bits if you want. (Which by the way, if you buy chicken broth, it also has soy in it. So whenever I boil chicken, I save the water and store it in my fridge to use it instead). So these are really the main soups I use, but I guess you could soften some celery and add it to make cream of celery. And maybe add some cheddar to make cream of cheddar? Sky's the limit, I guess!
5.0 stars (I haven't actually just eaten it plain, but my recipes taste just fine with it. It does tend to be a bit runnier than the stuff in a can, but no big deal.
Monday, January 21, 2013
Whole Wheat Bread
What makes bread whole wheat? I figured that would mean it only has whole wheat in it. I have yet to find a recipe that ONLY uses whole wheat. Oh well, this was delicious. (I know what you're thinking, another bread?) Definitely will be making it again, though I will probably let it rise a little more next time, I feel like it could have been a little less dense.
Honey Whole Wheat Bread
In a medium size bowl combine:
1 cup warm water (110-115 degrees F)
1 TBL milk
2 TBL Olive Oil (or coconut oil or any oil, I like the Olive Oil and it's heart healthy)
2 TBL Honey
2 TBL Brown Sugar
1 tsp Salt
In a large bowl, combine:
1 1/2 c. All Purpose unbleached flour
1 1/2 c. Whole Wheat Flour - + extra for kneading
1/3 c. Wheat Germ
3 TBL Flaxseed
2 tsp (1 packet) of Instant Active Dry Yeast
Knead until the dough is smooth and elastic (about 10-15 minutes). You may need to add extra flour to the dough if it's too sticky but be careful to just add a little bit at a time. Place the dough in a greased bowl, turning once to grease both sides and cover with a clean towel.
Let the dough rise until doubled in a warm, draft-free spot (about 45 minutes). I did at least an hour.
Punch down the dough after it's doubled and knead until smooth. Form into a loaf. Place the loaf in a greased loaf pan and cover again. Let the dough rise in the pan in a warm, draft free place again until almost doubled in size (about 30 minutes). Once again, I did over and hour and I would probably let it go a little more next time. Preheat your oven to 350 degrees.
Bake at 350 degrees for 30-35 minutes. If the loaf starts browning too soon, you may lightly lay a piece of aluminum foil over the top.
Remove the bread from the oven and let it rest in the pan for a few minutes. After that, remove it to a wire rack and cover with a cloth. It's best to store your bread in a cloth bag.
For Freezing-
Make your dough, allow it to rise the first time, punch the dough down and knead it until elastic as above but instead of placing it in a loaf pan to rise a second time, add it to a freezer bag. Try to get all of the air out of the bag, label it and place it in your freezer. When you're ready to use the bread, take it out of your freezer the night before, place it in your refrigerator to thaw and rise the second time and then bake it as above. It's that easy!
Honey Whole Wheat Bread
In a medium size bowl combine:
1 cup warm water (110-115 degrees F)
1 TBL milk
2 TBL Olive Oil (or coconut oil or any oil, I like the Olive Oil and it's heart healthy)
2 TBL Honey
2 TBL Brown Sugar
1 tsp Salt
In a large bowl, combine:
1 1/2 c. All Purpose unbleached flour
1 1/2 c. Whole Wheat Flour - + extra for kneading
1/3 c. Wheat Germ
3 TBL Flaxseed
2 tsp (1 packet) of Instant Active Dry Yeast
Create a well in the center and add your liquid ingredients.
Let the dough rise until doubled in a warm, draft-free spot (about 45 minutes). I did at least an hour.
Punch down the dough after it's doubled and knead until smooth. Form into a loaf. Place the loaf in a greased loaf pan and cover again. Let the dough rise in the pan in a warm, draft free place again until almost doubled in size (about 30 minutes). Once again, I did over and hour and I would probably let it go a little more next time. Preheat your oven to 350 degrees.
Bake at 350 degrees for 30-35 minutes. If the loaf starts browning too soon, you may lightly lay a piece of aluminum foil over the top.
Remove the bread from the oven and let it rest in the pan for a few minutes. After that, remove it to a wire rack and cover with a cloth. It's best to store your bread in a cloth bag.
For Freezing-
Make your dough, allow it to rise the first time, punch the dough down and knead it until elastic as above but instead of placing it in a loaf pan to rise a second time, add it to a freezer bag. Try to get all of the air out of the bag, label it and place it in your freezer. When you're ready to use the bread, take it out of your freezer the night before, place it in your refrigerator to thaw and rise the second time and then bake it as above. It's that easy!
Rating: 4.5 stars Like I said, it was a little dense (I know, that's how wheat bread is, but I feel like it could be much better with just a little more rising).
Banana Chocolate Chip Oatmeal Muffins
I am on a super healthy kick right now. Well, I guess I'm always on a healthy kick. (Except for holidays, like today, when I can eat whatever I want and not feel guilty. Caramel popcorn? Yes please. Chocolate chip cookie? Bring it on. Jumbo marshmallows? I'll have 1 or 2 or 7). But usually I am very conscientious of what I put in my mouth. How many calories, what type of food it is, blah blah blah. So this little treat is AWESOME. No flour, no sugar (well, brown sugar...), no oil, no butter. I was concerned about the texture, but they turned out awesomely! And Callen was drooling over them. He didn't believe me when I said they were actually healthy for him! He kept saying the flavor was so good! This is a must repeat recipe!
Banana Chocolate Chip Oatmeal Muffins
Banana Chocolate Chip Oatmeal Muffins
Serves 18
- 3 cups old-fashioned oats
- 1/2 cup packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 egg whites
- 1 egg
- 1 1/4 cup skim milk
- 3/4 cup mashed bananas
- 1 tsp. vanilla extract
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350°. Lightly mist 18 cups in a muffin tin with cooking spray.
- Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
- In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add to the dry ingredients and stir until blended together. Mix in chocolate chips.
- Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18 to 22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
Source: emilybites.com
Done and done! 5.0 stars
Monday, January 14, 2013
Homemade Bread and Tortillas
Ok, not a fancy name, but holy cow did I feel fancy making it! Since B is allergic to say, eggs, and nuts, I am having to totally alter our menu to fit her needs. I hate taking out pretty much everything she loves, though she is totally a good sport about it. (At least for now). We used to do a lot of quesadillas and grilled cheese sandwiches, but that became a non-option once she was diagnosed since both have soy in them. UNLESS you make your own. And since I am a homemaker now, I guess I have the time to do that. :) So I make my own tortillas and bread for her now. I've done the tortillas 4 or 5 times now and though you can tell a little bit of a difference between these and store bought, she loves them and they're easy!
Flour Tortillas
I found the recipe here.
Basically,
3 cups flour
1 tsp. salt
1/3 cup vegetable oil
1 cup warm water
Mix them all together, then pinch into small balls. Roll the balls out as circular as possible, then through them in a frying pan sprayed with pam. Cook until it starts to brown, then flip it over and brown the other side. And done!
I have halved the recipe to make only 3 tortillas, which was perfect for one meal of chicken quesadillas with the hubs. Awesome!
Rating: 4.9 stars (not QUITE as good as store bought, but considering I made them myself, I'm pretty proud of myself.
Now the bread.
As I have mentioned before, I am not good at making bread. Well, I decided last night that that was no longer true. So I changed it to, I am not good at making rolls. And I'm too afraid to try again. But I am kicking butt when it comes to bread. I found a recipe that makes sandwich bread, which is perfect for our grilled cheese sandwiches. So I made them yesterday. Not too labor intensive and not too long, so it was great for a Sunday afternoon.
Homemade Sandwich Bread
I found this recipe here. The author of the curvycarrot calls the bread "Rosebud's Butter Topped White Bread", but I'm not sure who Rosebud is.
(I only have one bread pan, so I halved this recipe and made one loaf. It turned out fine!)
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces (All I had was salted)
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans
Flour Tortillas
I found the recipe here.
Basically,
3 cups flour
1 tsp. salt
1/3 cup vegetable oil
1 cup warm water
Mix them all together, then pinch into small balls. Roll the balls out as circular as possible, then through them in a frying pan sprayed with pam. Cook until it starts to brown, then flip it over and brown the other side. And done!
I have halved the recipe to make only 3 tortillas, which was perfect for one meal of chicken quesadillas with the hubs. Awesome!
Rating: 4.9 stars (not QUITE as good as store bought, but considering I made them myself, I'm pretty proud of myself.
Now the bread.
As I have mentioned before, I am not good at making bread. Well, I decided last night that that was no longer true. So I changed it to, I am not good at making rolls. And I'm too afraid to try again. But I am kicking butt when it comes to bread. I found a recipe that makes sandwich bread, which is perfect for our grilled cheese sandwiches. So I made them yesterday. Not too labor intensive and not too long, so it was great for a Sunday afternoon.
Homemade Sandwich Bread
I found this recipe here. The author of the curvycarrot calls the bread "Rosebud's Butter Topped White Bread", but I'm not sure who Rosebud is.
(I only have one bread pan, so I halved this recipe and made one loaf. It turned out fine!)
Ingredients
4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces (All I had was salted)
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans
Instructions
1. In a mixing bowl, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine with the paddle fixture thing.
3. Slowly add 5 cups of the flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed, slowly add the remaining flour until the dough is smooth. (I was halving it, but I used a total of 4 5/8 c.)
5. Switch to your dough hook attachment and knead the dough for 10 minutes. (My dough was more spinning than kneading, so occasionally I would stop it, strip all the dough off the hook and set it off again so it wouldn't just knead the stuff at the bottom).
6. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans. (Mine was a 9" pan)
7. Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour. (I turn my oven on to the lowest setting, then set the bowl on the opened door so it's warm, but not cooking it).
8. After an hour, punch down the dough and divide it into two portions. (Since I only made one loaf, I didn't split mine).
9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ rectangles, making sure that the thickness of the dough is uniform throughout. Since my pan is only 9" long, I rolled it more into a long skinny rectangle with the width being the same as my pan. That way when I rolled it up, it just plopped right in there, no tucking or folding!)
10. Slowly and tightly roll up each rectangle, sealing the edges firmly.
11. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans. Repeat with the second loaf. Cover the loaves, set in a warm place, and let rise until doubled, about another hour. (Once again on the open oven door).
12. Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14. Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.
Done and done! DELICIOUS. I seriously could not wait more than 30 secs once it was out of the oven and buttered before I bust into it. 5.0 stars, all the way!
Sunday, December 16, 2012
Artisan Bread Dip
Since I made some FANTASTIC artisan bread (see previous post), I needed a fantastic dip to go with it! And since my dinner had an authentic italian feel, I wanted something they would serve at an authentic italian restaurant. So I made this.
Ingredients
[+] Add all ingredients
1 tablespoon crushed red pepper [+]
1 tablespoon black pepper [+]
1 tablespoon dried oregano [+]
1 tablespoon dried rosemary [+]
1 tablespoon dried basil [+]
1 tablespoon dried parsley [+]
1 tablespoon garlic powder [+]
1 tablespoon fresh minced garlic [+]
1 teaspoon salt [+]
extra virgin olive oil [+]
Easy French Bread, for dipping
1 tablespoon black pepper [+]
1 tablespoon dried oregano [+]
1 tablespoon dried rosemary [+]
1 tablespoon dried basil [+]
1 tablespoon dried parsley [+]
1 tablespoon garlic powder [+]
1 tablespoon fresh minced garlic [+]
1 teaspoon salt [+]
extra virgin olive oil [+]
Easy French Bread, for dipping
You pretty much just had to mix all the ingredients together (it makes quite a bit). Then take 1 TBSP and pour some oil over it in a bowl. As we ate it, we ran out of oil before we ran out of herbs, so I just added more oil and we kept at it! It was pretty good! I would say 4.5 stars. I found another recipe that looks equally delicious, but i didn't have an lemon on hand, so maybe I'll try it next time.
Carrabba’s Bread Dipping Spices
Source: www.recipelink.com
Makes 1/4 cup
Source: www.recipelink.com
Makes 1/4 cup
Ingredients:
2 tbsp. chopped Italian flat leaf parsley
1 tbsp. minced garlic
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. dried basil (or 1 tbsp. fresh-if using fresh reduce parsley to 1 tbsp.)
1/8 tsp. dried rosemary (or 1/2 tsp. fresh)
1 tsp ground black pepper
1/2 tsp. kosher salt
1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes)
1/2 tsp. extra virgin olive oil
1/8 tsp. fresh lemon juice
2 tbsp. chopped Italian flat leaf parsley
1 tbsp. minced garlic
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. dried basil (or 1 tbsp. fresh-if using fresh reduce parsley to 1 tbsp.)
1/8 tsp. dried rosemary (or 1/2 tsp. fresh)
1 tsp ground black pepper
1/2 tsp. kosher salt
1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes)
1/2 tsp. extra virgin olive oil
1/8 tsp. fresh lemon juice
Directions:
Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice.
Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice.
For Serving:
In a small dish, place 1 1/2 tsp. spice mixture. Pour 3-4 tbsp. extra virgin olive oil over top of the spice mixture. Serve with french bread for dipping.
In a small dish, place 1 1/2 tsp. spice mixture. Pour 3-4 tbsp. extra virgin olive oil over top of the spice mixture. Serve with french bread for dipping.
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