Ingredients
3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
Directions
1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy.
4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.
5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.
Saturday, May 22, 2010
Saturday, May 15, 2010
Chicaago Deep Dish
Ingredients
1/4 ounce active dry yeast (2 1/4 tsps)
1 1/4 cups lukewarm water
1 teaspoon sugar
3 1/4 cups unbleached bread flour, plus more for dusting
1/2 cup medium-grind yellow cornmeal
1 teaspoon table salt or 1 1/2 teaspoons kosher salt
1/2 cup olive oil, plus
more olive oil, for oiling bowl and pan
Directions
1In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2Cover with plastic wrap and let rise in a warm place for 20 minutes.
3Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
5Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
6Add only a minimum amount of flour to the work surface to keep the dough from sticking.
7Lightly oil a large bowl. Add the dough and turn to coat on all sides.
8Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
9Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
10When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
11Let the dough rise in the pan for 15 to 20 minutes.
12Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
Lay the slices of mozzarella cheese onto the crusts like tile. Layer sausage or other meat.
Next put the tomatoe sauce/pizza sauce over the mozzarella, and season with basil, oregano, garlic and salt. Sprinkle Parmesan cheese over the top, and drizzle with olive oil.
Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown
1/4 ounce active dry yeast (2 1/4 tsps)
1 1/4 cups lukewarm water
1 teaspoon sugar
3 1/4 cups unbleached bread flour, plus more for dusting
1/2 cup medium-grind yellow cornmeal
1 teaspoon table salt or 1 1/2 teaspoons kosher salt
1/2 cup olive oil, plus
more olive oil, for oiling bowl and pan
Directions
1In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2Cover with plastic wrap and let rise in a warm place for 20 minutes.
3Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
5Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
6Add only a minimum amount of flour to the work surface to keep the dough from sticking.
7Lightly oil a large bowl. Add the dough and turn to coat on all sides.
8Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
9Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
10When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
11Let the dough rise in the pan for 15 to 20 minutes.
12Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
Lay the slices of mozzarella cheese onto the crusts like tile. Layer sausage or other meat.
Next put the tomatoe sauce/pizza sauce over the mozzarella, and season with basil, oregano, garlic and salt. Sprinkle Parmesan cheese over the top, and drizzle with olive oil.
Bake for 35 to 40 minutes in the preheated oven, until the top is golden and gooey, and the crust a light golden brown
Butterfinger Bars
Ingredients
•6 cups cornflakes, crushed
•2 cup crunchy peanut butter
•1 cup sugar
•1 cup corn syrup
•12 oz. chocolate chips
Directions
1.Grease 9x13 pan with butter
2.Heat peanut butter, sugar and corn syrup over low heat to melt.
3.Stir in cereal.
4.Pat into 9x13 greased pan.
5.Melt chips and spread on top.
•6 cups cornflakes, crushed
•2 cup crunchy peanut butter
•1 cup sugar
•1 cup corn syrup
•12 oz. chocolate chips
Directions
1.Grease 9x13 pan with butter
2.Heat peanut butter, sugar and corn syrup over low heat to melt.
3.Stir in cereal.
4.Pat into 9x13 greased pan.
5.Melt chips and spread on top.
Wednesday, May 12, 2010
Parmesan Pork Roast
Parmesan Pork Roast
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons Crisco® Pure Olive Oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Cut roast in half.(I didn't do this as it fit fine in my crockpot)Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° and meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons Crisco® Pure Olive Oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Cut roast in half.(I didn't do this as it fit fine in my crockpot)Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° and meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
Monday, May 3, 2010
CROCKPOT GARLIC BROWN SUGAR CHICKEN
CROCKPOT GARLIC BROWN SUGAR CHICKEN
1 to 1 1/2 lbs. chicken breasts cut into pieces
1 c. packed brown sugar
2/3 c. vinegar ( I used a little less)
1/4 cup 7 up
2 - 3 Tbls. minced garlic ( we love garlic used 3)
2 Tbsp. soy sauce
Place chicken pieces in crockpot. Mix all ingredients and pour
over chicken. Cook on low 6-8 hours.
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