Tag Archives: Bread

The Knead for Bread

21 Feb

I like to have a goal and about 3 years ago I decided that my cooking goal was going to be to learn how to make bread. Needless to say I did not accomplish that goal, until the other day! Yup, it took 3 years.

IMG_0126And guess what? It was so much easier than I thought it would be and it was good, really good! Of course I started out with a very simple recipe with just 5 ingredients, couldn’t jump in with something crazy like sour dough or rye.

If you haven’t tried it yet yourself thinking it would be a long process of kneading and rising, this is the recipe for you. Give it a whirl and I’m betting you’ll impress yourself and your family just like I did!

Thank you to The Sparrow’s Home for the recipe! One Hour Breadyeh5k7hBRnW7AVC7XeiCdwIngredients:

1 1/2 cups warm water

 

1 Tbs honey

1 Tbs active dry yeast

1 1/2 tsp salt

3 1/2 cups to 4 1/2 cups all purpose flourIMG_0124.jpgDirections:

  1. Combine water, honey and yeast in a mixing bowl. Let it sit for about 5 minutes or until foamy.
  2. Add 2 cups of flour and the salt into the mixing bowl with the liquids.Using a dough hook on your stand mixer start slowly mixing the ingredients together, adding the additional flour slowly until the dough is not sticky to the touch, this should take about 5 minutes. *I used my hands to mix the dough, didn’t feel like getting out the mixer and it worked just fine, soooo you don’t have to have a mixer to make this.
  3. Scoop the dough out onto a baking sheet or baking stone, form into a long loaf. Cover the loaf with a clean towel and let sit for 20 minutes while you let the oven preheat to 400 degrees.
  4. Using a sharp knife cut slits across the top of the loaf. I also added some freshly chopped rosemary for a little flavor and prettiness. You can also brush the top with melted butter either before baking or after for added flavor too.
  5. Bake for 20 minutes or until golden brown.

Slice and enjoy! It was so good warm and it was still good the next day, moist and delicious. TMe6Ed9BSrKgbAm7csgNlw

Peace and good eats!

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“Jersey” Panzanella Salad

30 Sep

Why Jersey Panzanella? Because Jersey tomatoes are the best! We had such a great season this summer. I planted one red and one yellow heirloom pant; we are still getting tomatoes and tomorrow is October 1st! We were getting so many and in my search to make something new I came across an Insta post from my friend and fellow blogger Stacey Snacks (no, she is not the pita chip lady) of a beautiful panzanella salad. Perfect for a light dinner on a hot, summer night.

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And just to let you in on a little something, I don’t like tomatoes. I like tomato soup, ketchup and pasta sauce but not tomatoes. I only eat tomatoes, raw, in the summer that are grown here in New Jersey. And I happen to know that the chef at our favorite restaurant is the same way.

Now I know that you are supposed to use stale bread, but I wasn’t anticipating making this so I didn’t happen to have a stale loaf of bread around. I bought a nice loaf of rustic Italian bread from a local Italian bakery, cubed it and toasted it in the oven…it was perfect! As with many of my recipes, I searched several and then use what I like from two or three to get the recipe that I will like and here it is, simple and delicious!

Ingredients

1 Small loaf of Italian bread, cubed

1 Small red onion, thinly sliced

3 Medium tomatoes, diced

1 Cucumber, peeled, seeded and diced

1 Clove of garlic, minced

2 Tbs Red wine vinegar

1/3 Cup Olive oil

1/2 tsp Dijon mustard

1/2 tsp Sea salt

1/2 tsp Freshly ground pepper

Several leaves of fresh basil, torn into pieces and a few left whole for garnish.

Directions

Heat oven to 350 degrees. Place cubes of bread on a baking sheet, bake for about 5 minutes and then toss and bake for another 5 minutes or so to make sure they are evenly toasted. I like them very crispy so they don’t get too soggy.

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For the onions, slice thinly and soak the slices in water with a teaspoon of vinegar for at least 30 minutes, this will ensure they are not too strong.

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In a large bowl combine the tomatoes, cucumbers, onions, toasted bread cubes and basil.

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Whisk together olive oil, vinegar, mined garlic, dijon mustard, salt and freshly ground pepper to make the dressing.

Pour the olive oil dressing over the vegetables and bread, stir to combine and coat well. You may want to adjust salt and pepper to taste.

Let stand 30 minutes before serving. Garnish with basil leaves.

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Peace and good eats!

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