Taken from http://www.kingarthurflour.com/recipes/italian-bread-101-recipe Recipe: Overnight Starter 3/4 cup King Arthur Unbleached All-Purpose Flour 1/2 cup lukewarm water 1/8 teaspoon instant yeast Dough 2 teaspoons instant yeast 2/3 cup water 2 3/4 cups King Arthur Unbleached All-Purpose Flour 1 1/4 teaspoons salt Topping 1 egg white beaten with 1 tablespoon water sesame seeds Directions:
The Starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight. Manual Method: In a large bowl, combine the starter and the remainder of the dough ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes. Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for about 5 minutes; the dough should have formed a ball, but its surface will still be a bit rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes. Bread Machine Method: Place all of the ingredients, including the starter, into the pan of your machine, program the machine for manual or dough, and press Start. When the cycle is finished, remove the dough, deflate it gently, and let it rest, covered, for 30 minutes. Transfer the dough to a lightly greased work surface, and divide it into three pieces. Roll each piece into an 18-inch rope. Braid the ropes (tucking the ends under), set the braid on a lightly greased baking sheet, cover, and let rise it rise for about 60 to 90 minutes, or till it's very puffy. Brush the braid with the egg white glaze. Sprinkle it heavily with sesame seeds. Bake the bread in a preheated 425°F oven for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. Remove it from the oven and cool it on a wire rack (or cool it in the turned-off, door-propped open oven). Yield: 1 loaf.
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Recipe adapted from: http://allrecipes.com/recipe/honey-whole-wheat-challah/ Ingredients: 2 1/8 cups warm water (110º F is ideal, but it should just tolerable to you temp-wise) 1 Tablespoon of sugar 2 1/4 teaspoons active dry yeast (or one small packet) 1 cup bread flour (or All-purpose) 1/3 cup vegetable oil 1/3 cup agave (or honey, but agave is lighter and easier to work with) , or more to taste 3 eggs 2 teaspoons salt 2 cups bread flour, or more if needed (I usually end up with about 3 1/2 cups) 3 cups whole wheat flour, or more if needed (I usually end up with about 4 cups) For top (after loaves are braided and have risen a second time) 1 egg 1 teaspoon water 1/4 cup sesame seeds (optional) Direction:
http://cabinfood.weebly.com/sauces-and-soups/category/nonnas-turkey-stock
Ingredients:
Turkey Stock from the "Sauces and Soups" tab or click on the link above. 2 Loaves of stale sourdough bread, most of crust trimmed, cut into cubes (do this the day before) 1 Pound bulk mild Italian sausage 2 Dozen cooked chestnuts (roast your own if possible), sliced. 1 large onion, chopped 2-3 large garlic cloves, chopped 3 celery stalks chopped 3/4 cup butter, softened A heaping tablespoon of basil pesto
Instructions:
Prepare bread the day before to allow the bread cubes to dry. Sauté Italian sausage with chopped onions, garlic and celery. In a large bowl, combine bread cubes, warm Italian sausage mixture, chestnuts, basil pesto and 1/2 cup butter. Moisten with hot broth until dry bread cubes are wet but not drenched (about 2-3 cups broth). Add salt and pepper to taste. Mix well. Put in buttered casserole dish and dot the top with remaining butter. Bake covered at 350°F oven for about 30 minutes. Remove cover, stir and bake uncovered 15-20 minutes more. (Can dot more butter at this point, if desired.) Tips: Chestnuts may be roasted in the microwave 3-4 at a time in a small sandwich bag. Score each chestnut and microwave in a partially closed sandwich bag for 35-40 seconds. Peel while hot, keeping the rest wrapped in a kitchen towel to stay warm. OR just buy them already cooked! Ingredients: Brussel Sprouts (cut in half) Salt Pepper Garlic powder Olive oil Directions:
Toss halved brussel sprounts, olive oil, salt, pepper, and garlic powder (to taste) in a bowl. Heat a skillet until hot and place sprouts face down. Cook until browned on the flat side and then turn over to cook the rounded side. Cook until desired tenderness. This can also be done in the oven. Cook at 375ºF for about 20 minutes. Ingredients: 8-12 medium potatoes (about 3 lbs) 8 ounces cream cheese, softened 8 ounces sour cream 1/2 cup butter or margarine 1/4 teaspoon garlic powder 1/4 teaspoon pepper 4 ounces Cheddar Cheese, grated (1 cup) Directions:
Peel and quarter potatoes. In a large saucepan, cook potatoes in enough water to cover. Cook for 20-25 minutes or until tender. Drain off liquid. In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter (or margarine), garlic powder, and pepper. Beat the mixture with an electric mixer until fluffy. Turn mixture into a buttered, 2-quart casserole or baking dish. Top with Cheddar cheese. Cover and bake at 350ºF in the oven for 45 minutes. Uncover and bake for 15 minutes more. Ingredients: 1 cup balsamic vinegar 1/4 cup honey Pressed garlic to taste Mustard Olive oil to taste Tomatoes Fresh Mozzarella Basil Directions:
Reduce balsamic vinegar and honey for about 10 minutes. Let cool. Emulsify garlic, olive oil, and a teaspoon of mustard (to bind the dressing) Cut tomatoes and fresh Mozzarella and alternate. Lightly salt and pepper tomatoes and Mozzarella, and drizzle the dressing over. Add chopped basil or whole basil leaves on top. Serve almost immediately. Recipe taken from http://www.epicurious.com/recipes/food/views/Spicy-Cheese-Biscuits-3077 Ingredients: 3 1/2 cups all purpose flour 2 Tablespoons baking powder 1 Tablespoon sugar 2 teaspoons cayenne pepper 1/2 teaspoon salt 1 cup grated sharp cheddar cheese 1 cup grated sharp Romano cheese 2/3 cup chilled vegetable shortening cut into small pieces 1 1/4 cups chilled buttermilk Directions:
Preheat oven to 450°F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles coarse meal. Add buttermilk, stirring until dough begins to form clumps. Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch-thickness. Using 3-inch-diameter biscuit cutter, cut out biscuits. Gather dough scraps; roll out to 3/4-inch-thickness. Cut out additional biscuits. Transfer biscuits to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm. Recipe modified from http://allrecipes.com/recipe/best-spanish-rice/ 1 Tablespoon oil 1 Tablespoon chopped onion 3/4 cup uncooked white rice 1 cup chicken broth (not low sodium) 1/2 cup chunky salsa (La Victoria Salsa in the Medium Spicy) 1 teaspoon of chicken bouillon Directions:
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, chicken bouillon, and salsa and Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. I use a piece of aluminum foil between the pot and the lid to seal it. Usually put it between the lid and the pot and push down. After rice is done, turn off the heat and let it sit for about 5 minutes. This recipe is from http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/ Ingredients: 1/2 cup butter 2/3 cup sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup flour 1/2 teaspoon salt Directions:
Preheat oven to 375º F. Grease an 8 inch square pan. Mix together buttermilk and baking soda. Mix together cornmeal, flour, and salt Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well-blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. |
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