Snake Stromboli 2014

1 pound of white bread dough
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring or other colors that you would like your snake to be.



1. Preheat oven to 375

2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.

3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil.  This year I pinched off a couple pieces of dough and make eyes that way.  Attached them with a bit of plain egg wash.

4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.

5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)

6. Taper one end of roll to form head. Score tail end to form rattlers, if desired

7. Bake snake 25-30 minutes; Cool slightly.  I totally forgot to make him a little tongue...oh well, it was very tastey.

Homemade Hamburger Buns

Yesterday I made pulled pork and totally forgot to get rolls on Monday.  Woops and since it is Spring Break Miss V just wanted to stay in her pajamas so I went searching for homemade rolls.  The first place I look is King Arthur Flour.  I found the perfect recipe called Beautiful Burger Buns.

3/4 to 1 cup lukewarm water
2 tablespoons butter, softened
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

topping
3 tablespoons melted butter

Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

Brush the buns with about half of the melted butter.

Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

These came out GREAT and worked very well with the pulled pork.

Spinach Ricotta Calzone

I pinned this recipe recently and made it the other day.  You can find the original recipe at King Arthur Flour.

I used my bread machine to make the dough.  

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons instant yeast
3/4 teaspoon salt1 tablespoon olive oil1/2 cup to 3/4 cup lukewarm water


Put the ingredients in your bread machine and set on dough cycle.  When dough is finished, make the filling.

10 ounces spinach (fresh or frozen), cooked, drained, and squeezed completely dry
1 cup ricotta cheese, whole-milk or part-skim
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon grated nutmeg
1/2 teaspoon salt

Working with one half at a time, place the dough on a piece of parchment, or onto a lightly greased baking sheet. Pat it into a 10″ to 11″ circle.

Spread half of each disk of dough with half the filling. Fold the unfilled half over the filling, crimping and pressing the edges together to seal.

Cut 3 or 4 slits in the top of each calzone, to allow steam to escape. Brush with olive oil and sprinkle with a bit of shredded Parmesan Cheese.

Let the calzone rest, uncovered, for 30 minutes, while you preheat your oven to 450°F.

Bake the calzone for 18 to 22 minutes, until they’re golden brown.

I served these with a side of spicy marina.  Oh these came out really really really good!  You can always count on fantastic and easy recipes from King Arthur Flour.  I think one of these days, I would really love to visit their shop in VT.  But not in the winter....

Focaccia with roasted tomatoes

1 cup water warm
3 tablespoons olive oil
3 cups bread flour
2 tsp salt
1 1/2 tbs Italian seasoning
2 teaspoons active dry yeast

Place all of the ingredients into the pan of your bread machine. Program for Dough or Manual, and press Start.

At the end of the cycle, remove the dough from the machine and punch it down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10 x 15-inch to 12 x 18-inch. Pat the dough into the pan.

With your fingertips make indents all over the dough.

Sprinkle with kosher salt, black pepper, Italian Herbs and roasted tomatoes. Drizzle a little more olive oil on the dough.

Preheat your oven to 450.

Allow focaccia to rise 30 minutes to 45 minutes in a warm location.

Bake focaccia for 15 to 20 minutes until nicely browned.

Pink and White Swirl Bread

Today I was thinking that I needed to make some sort of cute bread for Miss V's Valentine's Day lunch.  I have been using cookie cutters and making heart sandwiches and I remembered someone making colored bread.

So I made two pounds of white bread dough.  I figured that I would just split the dough in half and tint just one half.  Well I did and it was HARD!  I ended up pulling out my Kitchen Aid mixer with the dough hook to mix in the pink gel.  It worked much better.  Next time I will do what my friend did and just add the color with the water and make two batches of dough.

So here is what it looks like:

I also split the dough into two pans.  I think next time I will just use one loaf pan and make a much taller loaf.  These will have to be itty bitty sandwiches. 

Cute huh???

I enjoy reading any and all comments! Feel free to ask any questions you have, about this recipe. If you have tried this recipe, please let me know how you liked it or if you would change it in any way.

Parmesan Twists

I pulled out my old Betty Crocker Best Bread Machine Cookbook on Saturday and decided to make a batch of Pamesan Twists to go along with dinner which was Pasta and Sauce with Italian Sausage.

3/4 cup water
2 cups bread flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon bread machine or quick active dry yeast
1/3 cup margarine or butter, softened
2 tablespoons grated parmesan cheese


MEASURE carefully, placing all ingredients except margarine and cheese in bread machine pan in the order recommended by the manufacturer.

SELECT Dough/Manual cycle. Do not use delay cycles.

REMOVE dough from pan, using lightly floured hands. Place dough in greased bowl, and turn greased side up. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)

GREASE cookie sheet. Punch down dough. Divide dough into 20 equal pieces. Roll each piece into 10 to 12 inch rope on lightly floured surface. Pinch ends of 2 ropes together, starting at pinched end. Place twists on cookie sheet; tuck other ends under. Mix margarine and cheese; brush over twists. Cover and let rise in warm place 20 to 30 minutes or until double.

HEAT oven to 400°. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on wire rack.

Mine only made 9 and I HAD to sample one before I took the picture.  Oh these are super yummy!!!

Bread Bowls

Yesterday it was a rainy and gloomy day here in SW Florida and as much as I know the calendar says it is August, Miss V was asking for chili for supper.

I found the recipe for the bread bowls on BreadWorld.  We didn't actually use them for our chili.  I sliced one up and had it on the side.  They didn't come out exactly like I was thinking.  I was hoping for a crispier crust.  Maybe next time I make them I will have to use and egg white wash.  Also when I slashed one of the bowls, it deflated a bit.

Makes 2 (6-inch) bread bowls

3 / 4 cup + 1 tablespoon water
1 / 2 cup milk
1 tablespoon butter or margarine
3 / 4 teaspoon salt
3 cups bread flour
1 tablespoon sugar
2 teaspoons Fleischmann's® Bread Machine Yeast

Directions
Add ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

Divide dough into 2 equal portions; shape each into smooth ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

With sharp knife, make 4 (1 / 4-inch deep) slashes in crisscross fashion on top of loaves. Bake at 375° F for 20 to 25 minutes or until done. Remove from baking sheet; cool on wire rack.

Cut off 1 / 3 of loaf; hollow out loaf to form 1 / 4-inch thick bowl. Fill bowl with soup.

Another thing, is they are huge!  I think next time I will just make four small bowls.

January newsletter article

For the past few months I have been "writing" articles for our neighborhood newsletter.  They usually revolve around Fun Food Holidays and then I add a couple of my favorite recipes that go with the theme.  For January, I wrote about that it is National Soup Month and National Bread Machine Baking Month.

Here is what I submitted.

Did you know that January is National Soup Month and National Bread Machine Baking Month?

Have you ever thought “nothing fills you up more than a bowl of hot soup?” or why when you are sick, hot soup just makes you feel better? It could possibly be because protein in hearty soups helps satisfy your hunger, and the nutrient rich stock/broth is digested quickly and signals your brain that you’re full.

Here are some of our favorite soup recipes.

Chicken, Butternut Squash and Pasta Soup

1 tbs olive oil
2 medium celery stalks, chopped
1 medium onion chopped
1 tsp dried sage leaves (or poultry seasoning)
6 cups chicken stock
2 1/2 cups cooked chicken
1 1/2 cups uncooked tricolor rotini pasta
1 1/2 cups peeled and cubed butternut squash
1/8 tsp pepper
pinch salt

In a dutch oven, heat oil over medium high heat. Add celery, onion and sage. Cook 5 to 6 minutes stirring frequently, until onion is softened.

Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 10 to 12 minutes, stirring occasionally, until pasta and squash are tender.



Minestrone with Italian Sausage Soup

1 tbs olive oil
1 lb bulk sweet Italian Sausage (or links skinned and broken into bits)
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 tsp dried basil leaves
2 tsp finely chopped garlic
5 1/4 cups beef stock
2 cups diced tomatoes
1 can great northern beans, drained and rinsed
1 cup uncooked small elbow macaroni
1 medium zucchini, cut lengthwise in half then cut into 1/4 inch slices
1 cup frozen green beans.

In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.

Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover; cook 7 to 8 minutes, stirring occasionally.

Stir in macaroni, zucchini and frozen green beans; heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.



Beef and Barley Stew

1 1/2 pounds beef stew meat, cut into 1 inch pieces
1 medium onion chopped
2 tbs canola oil
4 cups water
1 can (15oz) tomato sauce
5 medium carrots, cut into 1 inch pieces
1 celery rib
2 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn thawed
3/4 cup medium pearl barley.

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.

Cover and cook on low for 4 to 5 hours. Add the beans, corn and barley; cover and cook on low for 2 hours longer or until barley, beef and vegetables are tender.



Pork Stew with Polenta

1 1/2 pounds boneless pork country style ribs
1 cup chopped onion
1 cup coarsely chopped green, yellow and/or red sweet pepper
1 14.5 oz can diced tomatoes with basil and oregano
1/4 cup dry red wine
3 tbs quick cooking tapioca, crushed
1 tsp dried Italian seasoning, crushed
1/4 tsp salt
2 cloves garlic, minced
1 16 oz tube refrigerated cooked polenta
2 cups torn fresh baby spinach (optional)
shredded Parmesan cheese (optional)

Trim fat from meat. Cut meat 1 1/2 to 2 inch pieces. In a slow cooker, combine meat, onion, and peppers. Stir in undrained tomatoes, broth, wine, tapioca, Italian seasoning, salt and garlic.

Cover and cook on low-heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.

Meanwhile, prepare refrigerated polenta according to package directions.

Just before serving, if desired stir in spinach. Serve with polenta and if desired sprinkle with Parmesan cheese.



Steak and Vegetable Soup

1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 cup chopped onion
2 teaspoons canola oil
2 cups cubed red potatoes
1 cup chopped carrots
1 cup frozen peas
1 can (14-1/2 ounces) beef broth
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon minced fresh parsley
1 tablespoon minced chives
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.



Chinese Chicken Stew

1 pound boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 tsp Chinese five spice powder
1/2 to 3/4 tsp red pepper flakes
1 tbs peanut or vegetable oil
1 large onion, coarsely chopped
1 pkg (8 oz) fresh mushrooms
2 cloves of garlic, minced
1 can (14 oz) chicken broth, divided (I sub Kitchen Basic Stock)
1 tbs cornstarch
1 large red bell pepper, cut into 3/4 inch pieces
2 tbs soy sauce
1 tbs sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked rice (optional)
1/4 cup coarsely chopped cilantro (optional)

Toss chicken with five spice powder in a small bowl. Season with the red pepper flakes. Heat peanut/vegetable oil in a large skillet. Add onion and chicken; cook and stir about 5 minutes or until browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.

Combine 1/4 cup broth and cornstarch in a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in crock pot. Cover and cook on low for 3 1/2 hours or until bell pepper is tender.

Stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl. Sprinkle with cilantro if desired.

Here are some of my favorite “go to” recipes for my bread machine.


French Countryside Bread

1 3/8 cups water
1 1/2 tablespoons olive or vegetable oil
1 1/2 teaspoons salt
4 cups white bread flour
1 tablespoon granulated sugar
2 teaspoons active dry yeast

Place ingredients in order given by manufacturer of your bread machine.

Select French or Basic setting and desired Crust Color setting; press start.

Makes one (2 pound) loaf.



Farmhouse White Bread

1 cup milk (warmed slightly)
1 egg
2 tbs unsalted butter softened
1/2 tsp salt
1 1/2 tbs sugar
3 cups bread flour
1 1/2 tsp bread machine yeast.

Add ingredients to your bread machine in order from the manufactures directions.

White bread setting, medium crust and then press start.

Makes one (1 ½ pound loaf)



Double Cheese Wheat Bread

Makes 1-1 / 2-pound loaf

2 / 3 cup water
2 / 3 cup milk
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
1 / 2 cup shredded cheddar cheese
1 / 4 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons FLEISCHMANN’S Bread Machine Yeast

Directions

Add ingredients to bread machine pan in the order suggested by manufacturer.

Select basic/whole wheat cycle; light/normal color setting.

Raisin Cinnamon Bread

This comes from my Betty Crocker Best Bread Machine Cookbook.  I made this early yesterday morning so that it could be used in another recipe.

I made the 1 1/2 pound recipe and cooked it in the breadmachine since I wasn't going to be home.  I have been just using the dough cycle and baking loaves in the oven.

1 cup plus 2 tbs water
2 tbs unsalted butter, softened
3 cups bread flour
3 tbs sugar
1 1/2 tsp salt
1 tsp ground cinnamon
2 1/2 tsp bread machine yeast
3/4 cup raisins

Place all the ingredients except raisins in your machine and put on basic/white cycle (mine has fruit/nut cycle).  Use medium or light crust color.  Add raisins at the fruit/nut signal.

Remove baked bread from pan and cool on wire rack.

I cut the top off because I needed to have square slices for my next recipe.

Garlic and Herb Bubble/Pull Apart Bread

I just came up with this recipe to have with dinner tonight, we are having Pasta & Sausage Sauce.  I didn't want just plain garlic bread. So.....

I made one pound of dough in my bread machine. 

Meanwhile melt 1/4 cup unsalted butter in a small sauce pan.  Add 2 teaspoons of garlic powder and 1 1/2 teaspoons of Italian Herbs.  Let it cool.

When the dough is done cut into 36 inch pieces.

Dip each ball in mixture; place in an ungreased 9-in. x 5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 375.

Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack and serve warm.

Ready to rise...

All done rising...

All done baking...

This was really good, but I think next time I am going to sprinkle in some Parmesan cheese.



Chicken Parmesan Calzones

I just made this for dinner

2 Pounds of pizza dough
3 chicken breasts
4 tablespoons Parmesan cheese
1 drizzle olive oil
4 tablespoon flour
6 Tablespoons Italian breadcrumbs
3 teaspoon garlic garlic powder
1 egg beaten
½ cup marinara sauce
sprinkle of mozzarella cheese
Preheat oven to 350.

Mix the breadcrumbs, Parmesan cheese, and garlic powder seasoning in a small bowl. Dip the chicken breasts, in the flour, then into the egg and coat with the cheese/breadcrumb mixture. Fry in a small preheated and oiled pan until chicken has a brown and crispy appearance.

Cook browned chicken in the oven at 350°F for 8-10 minutes or until cooked.

While chicken is cooking, cut dough in 4 balls and roll out four circles. They should be about 8-10 inches in diameter.

Once cooked, cut the chicken in cubes. Coat one side of the circle with marinara sauce. Add the chicken mozzarella to one side of the circle. Fold the dough over the mixture and pinch ends together to seal in the mixture. Brush the tops of the calzones with olive oil and poke a few holes in the calzone to prevent air pockets.

Turn the oven up to 415.

Cook on a preheated pizza stone or baking sheet for 15 minutes  Once your calzone is golden brown, remove it and let it cool for 2-5 minutes.  When cooled off cut into slices and serve with extra warmed marinara sauce.

Pumpkin Spice Bagels

One of my childhood friends posted about making Pumpkin Spice Bagels.  She found the recipe on the Taste of Home website.

So I decided to try and make them.  My other attempts at bagels weren't so good.  Well they are good the first day. After that they are rock hard and way to chewy.

2/3 cup plus 2 tablespoons water (70° to 80°), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 egg white
1 tablespoon cornmeal

In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).


When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.

Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.

Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 servings.

These so far are nice and soft with a great flavor!!!

Cinnamon Swirl Pumpkin Rolls

I wanted something fallish breakfast and something of a treat. I found this recipe on the King Arthur Flour site.

Dough

1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 3/4 cups King Arthur White Whole Wheat Flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast

*Adjust the amount of water by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can

Filling

3/4 cup Baker's Cinnamon Filling*
3 tablespoons water

1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional

*Substitute 3/4 cup granulated sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.

Glaze
1 cup glazing or confectioners' sugar
1 tablespoon butter
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Dough

Directions
Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.

Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.

Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.

Mix the cinnamon filling and water. Spread a thin layer over the dough, leaving one short edge free of filling.

Sprinkle with crystallized ginger or dried fruit (or both), if desired. (I skipped  this part of the filling)

Starting with the short end that's covered with filling, roll the dough into a log.

Cut the log into nine 1 ½"-thick rolls.

Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.

To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Yield: 9 rolls.

I ended up by cutting mine smaller into 12 rolls instead. 

Traditional Beignets

Miss V has been asking for beignets for weeks, ok well months. Last night I made the dough and put it in the fridge for a slow rise over night. I also made the dough in my bread machine.

2 1/4 tsp bread machine yeast
3/4 Cup Water
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour (during the mixing, check to see if you need more)
2 tbs Shortening
Vegetable Oil for Frying
Powdered Sugar

Put the liquid ingredients into your bread machine including the egg and shortening. Next the dry ingredients and the yeast on top.

Set to dough cycle.

When the dough is done, place in a lightly oiled (vegetable or Pam spray) bowl. Cover with plastic wrap and place in the fridge overnight.

Punch dough down and turn out onto a floured surface.

Roll dough out until it is 1/2 inch thick.

Cut into 2 inch wide slices and cut into rectangles or squares.

Place them on a lightly oiled cookie sheet and place in a warm place. I warmed up my oven at 170 for 2 or 3 minutes then turned it off and place the cookie sheets in the oven.

Let rise for about 4o to 45 minutes.

I set up a cookie sheet lined with a few layers of paper towel and placed a cooling rack on top.

When the beignets have risen, place two or three inches of vegetable oil in a large pan and heat until it reaches 350 - 360.

Place two or three beignets in the hot oil. When golden brown flip them over. They cook pretty quickly, so keep an eye on them.

Remove from oil and place on the cooling rack.

Serve HOT with plenty of powdered sugar sifted over them.

ENJOY!!!!

These were sooooo good!!!! They definitely reminded Miss V and me of the beignets at Port Orleans French Quarter. We had a good laugh at each others sugar lips.

Classic French Bread

Yummy!

I just made two loaves of French Bread. It "should" be turned into croutons tomorrow if it doesn't get eaten tonight.

This is for two pounds of dough.

1 1/2 cups warm water
1 tsp kosher salt
4 1/2 cups bread flour
3 tsp bread machine yeast
1 1/2 tsp garlic powder-optional
3 tbs shredded Parmesan cheese-optional

1 egg white
1 tbs water

Add water, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Split dough in half. Roll dough into a 15 x 10-inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until almost doubled in size, 10 to 15 minutes.

With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf.

Bake at 375F for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done - bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the bread[s] from the sheet[s]; cool on a wire rack

Sally Lunn Bread

I put my bread machine to use this morning. I got this recipe out of my Betty Crocker Best Bread Machine Cookbook.

I made two pounds of dough then split it in half and baked them in the oven since my bread machine isn't baking like it used to. I am not complaining, it is 12 years old.

The recipe below is for two pounds.

2 eggs plus enough water to equal 1 1/3 cups
1 1/2 tsp salt
2 tbs sugar
1/3 cup unsalted butter softened
4 cups bread flour
1 1/2 tsp bread machine yeast
extra melted butter to brush on the loaves

Measure carefully, placing all ingredients in the bread machine pan in he order recommended by the manufacturer.

Select Basic/White cycle. Use medium or light crush color. Do not use delay cycles. Remove bread from pan and cool on wire rack.

* * * I used the dough cycle and when complete, I split the dough in half and placed each piece into a lightly greased loaf pan. Let rise for 40 - 45 minutes.

Bake at 350 for 10 to 15 minutes, then brush with melted butter. Bake another 15 minutes or until golden brown and it sounds hollow when you "knock" on it.


Ready to rise...

All done baking and now cooling...

English Muffin Bread (with pics)

I decided to make some English Muffin bread this morning since Victoria is home sick again. What can be better on a sick belly than toast. I have been using my bread machine just on the dough cycle lately because it just isn't baking right.

When they cycle was done, I placed the dough into a loaf pan that was greased and sprinkled with cornmeal. Cover; let rise in warm, draft- free place until doubled in size, about 45 to 60 minutes.

Bake at 400°F for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.

All risen and ready for the oven.

All baked and cooling!

Cinnamon Swirl Bread

2/3 cup warm water
4 tsp unsalted butter (softened)
3/4 tsp salt
2 cups bread flour
3 tbs dry milk powder
1 tbs sugar
1 1/2 tsp Bread Machine yeast

Add ingredients to bread machine pan in the order suggested by the manufacture.

When the dough is ready, roll it out to a rectangle. Sprinkle on cinnamon and sugar. I didn't measure, I just eyeballed it.

Roll dough up and place in a greased loaf pan.

Preheat oven to 350.

Let loaf rise in a warm place for 30 minutes or until doubled.

Bake at 350 for 30 minutes or until crust color is to your liking and when "knocked on" sounds hollow.
This made a really small loaf since I used a 1 pound recipe. I think next time I will try a 1.5 or 2 pound recipe.

French Countryside Bread

1 3/8 cups water
1 1/2 tablespoons olive or vegetable oil
1 1/2 teaspoons salt
4 cups white bread flour
1 tablespoon granulated sugar
2 teaspoons active dry yeast

Place ingredients in order given by manufacturer of your bread machine.
Select French or Basic setting and desired Crust Color setting; press start.

Makes one (2 pound) loaf.

Since my machine isn't baking very well I will set it on dough cycle. When the cycle is done I am putting it into a loaf pan and letting it rise. Then bake it at 350 for 30 -35 minutes.

Heart Shaped English Muffins

This morning I decided to make some of my Whole Wheat English Muffins. But instead of circles I make hearts since it is Valentines Week!

I just put everything in my bread machine and process on the dough cycle.

All cut out and had time to rise.

Cooking on the griddle.

Look how nice and puffy they are!

All done on the grill and now cooling off.