Roti

Aug 29, 2015 by

Ingredients
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
Instructions
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and “fry” the bread on both sides.

Roti
 
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Recipe type: Bread
Cuisine: Suriname
Ingredients
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
Instructions
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and "fry" the bread on both sides.

 

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Olive Garden’s Bread Sticks

Aug 21, 2015 by

There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great Copy Cat Recipe

Ingredients
  • 1 cup warm water (110F)
  • 1¼ tsp active dry yeast
  • 2 tbsp sugar, divided
  • 3 – 3¼ cups all-purpose flour
  • 1½ tsp salt
  • 3 Tbsp olive oil
Instructions
  1. Add yeast and 1 tsp of the sugar to the warm water, mix until yeast dissolves. Allow to rest for 10 minutes.
  2. In the bowl add 1½ cups flour, yeast mixture, 1 tbsp sugar, 1½ tsp salt and 1 tbsp olive oil, mix on low to combine.
  3. Add in remaining 1½ cups flour and knead mixture for 7 minutes on medium high on my kitchen aid machine I have it on 8, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining ¼ cup of flour, if needed. Turn the oven on to 170F. Take the dough out of the bowl and add some olive oil put the dough back in the bowl and turn over so the dough is greased on both sides. Cover with a towel or plastic wrap. Turn the oven off and put the bowl with the dough in the oven and let it rise for about 1 hour. It should be doubled.
  4. Once risen, punch and divide it into 12 equal parts. Roll each piece of dough into a rope and transfer to a greased cookie sheet or use silpat. Cover and let the dough rise again for 1 hour. Spray the top of the bread with some olive oil, that will help them to get them golden. Bake bread sticks at 425F for 10-12 minutes.

Olive Garden's Bread Sticks
 
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There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great CopyCat Recipe
Author:
Recipe type: CopyCat/Bread
Cuisine: American and Italian
Serves: 2 hrs 12 min
Ingredients
  • 1 cup warm water (110F)
  • 1¼ tsp active dry yeast
  • 2 tbsp sugar, divided
  • 3 – 3¼ cups all-purpose flour
  • 1½ tsp salt
  • 3 Tbsp olive oil
Instructions
  1. Add yeast and 1 tsp of the sugar to the warm water, mix until yeast dissolves. Allow to rest for 10 minutes
  2. In the bowl add 1½ cups flour, yeast mixture, 1 tbsp sugar,, 1½ tsp salt and olive oil, mix on low to combine.
  3. Add in remaining 1½ cups flour and knead mixture for 7 minutes on medium high on my kitchen aid machine I have it on 8, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining ¼ cup of flour, if needed. Turn the oven on to 170F. Take the dough out of the bowl and add some olive oil put the dough back in the bowl and turn over so the dough is greased on both sides. Cover with a towel or plastic wrap. Turn the oven off and put the bowl with the dough in the oven and let it rise for about 1 hour. It should be doubled.
  4. Once risen, punch and divide it into 12 equal parts. Roll each piece of dough into a rope and transfer to a greased cookie sheet or use silpat. Cover and let the dough rise again for 1 hour. Spray the top of the bread with some olive oil, that will help them to get them golden. Bake bread sticks at 425F for 10-12 minutes.

 

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Hoe Cakes

Sep 22, 2013 by

 

What are hoe cakes? No it’s not what you think it is ;). Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle. Found this recipe in the Garden and Gun magazine and didn’t change a thing. Some things are better left alone. 

Ingredients

1 cup self-rising flour
1 cup fine yellow cornmeal
2 tsp. baking powder
1/2 tsp salt
1/2 tbsp sugar
2/3 cup buttermilk
1/3 cup water
1/4 cup bacon fat
1/3 cup sour cream
2 eggs
1/3 cup green onions, thinly sliced
1/4 cup crisp bacon, finely chopped
Canola oil, combined with some bacon fat.

Instructions

1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

2. In another small bowl, combine buttermilk, water, bacon fat, and sour cream. Blend well. Add eggs, and mix until just combined.

3. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in the chopped green onions and bacon. To keep the hoecakes tender, avoid over-mixing.

4. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.

5. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Hoe Cakes
 
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What are hoe cakes? No it's not what you think it is ;). Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle. Found this recipe in the Garden and Gun magazine and didn't change a thing. Some things are better left alone.
Author:
Serves: 10
Ingredients
  • 1 cup self-rising flour
  • 1 cup fine yellow cornmeal
  • 2 tsp. baking powder
  • ½ tsp salt
  • ½ tbsp sugar
  • ⅔ cup buttermilk
  • ⅓ cup water
  • ¼ cup bacon fat
  • ⅓ cup sour cream
  • 2 eggs
  • ⅓ cup green onions, thinly sliced
  • ¼ cup crisp bacon, finely chopped
  • Canola oil, combined with some bacon fat.
Instructions
  1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
  2. In another small bowl, combine buttermilk, water, bacon fat, and sour cream. Blend well. Add eggs, and mix until just combined.
  3. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in the chopped green onions and bacon. To keep the hoecakes tender, avoid over-mixing.
  4. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.
  5. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water. Found this recipe in the Garden and Gun magazine and didn't change a thing. Some things are better left alone.

 

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Brötchen

Jul 24, 2012 by


German style Brötchens. If you are like me I don’t like that soft bread what is sticking to the roof of your mouth, then you may want to try this recipe of Brötchens which I got from the cookbook Healthy bread in 5 minutes a day.

Ingredients

3 egg whites
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel

Instructions

1.   Add to the measuring cup three egg whites, 3 cups of like warm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt and the the 6 1/2 cups flour.  

2.Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.

3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.

4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.

Brötchen
 
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Serves: One full recipe makes 17 3-ounce rolls.
Ingredients
  • 3 egg whites
  • 3 cups lukewarm water
  • 1½ tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
  • 1 to 1½ tablespoons kosher or other coarse salt (adjust to your taste)
  • 6½ cups unbleached all-purpose flour
  • Cornmeal for the pizza peel
Instructions
  1. Add to the measuring cup three egg whites, 3 cups of like warm water, 1½ tbsp yeast, 1½ tbsp salt and the the 6½ cups flour.
  2. Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.
  3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.
  4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive then print as a 4×6 pic.*

Brotchen

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Garlic Bread Sticks

Jul 6, 2012 by

 


Ingredients

3 cups flour
1 teaspoon salt
1tablespoon sugar
4 tablespoons dry milk
1 tablespoon canola oil (or olive)
1 1/4 cups water
1 teaspoon lemon juice
2 1/4 teaspoons yeast
fresh rosemary
melted butter with garlic
Parmesan or Mozzarella cheese (if you like you can use both)

Instructions

Place all ingredients in mixer. Mix with paddle. Let rise 30 minute Punch down and let rise again for 30 minutes. Roll out and cut into sticks with pizza cutter. Place onto greased cookie sheets. Let rest 15 minutes. Bake in 375 for, baste with the garlic butter every 10 min until light brown. Should take about 45 min. While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and or Mozzarella cheese. Serve warm.

Garlic Bread Sticks
 
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Ingredients
  • 3 cups flour
  • 1 teaspoon salt
  • 1tablespoon sugar
  • 4 tablespoons dry milk
  • 1 tablespoon canola oil (or olive)
  • 1¼ cups water
  • 1 teaspoon lemon juice
  • 2¼ teaspoons yeast
  • fresh rosemary
  • melted butter with garlic
  • Parmesan or Mozzarella cheese (if you like you can use both)
Instructions
  1. Place all ingredients in mixer. Mix with paddle. Let rise 30 minute Punch down and let rise again for 30 minutes. Roll out and cut into sticks with pizza cutter. Place onto greased cookie sheets. Let rest 15 minutes. Bake in 375 for, baste with the garlic butter every 10 min until light brown. Should take about 45 min. While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and or Mozzarella cheese. Serve warm.

*Arrisje’s Recipe Card. Click on pic below, save to your hard drive, print as a 4×6 pic*.

Garlic Bread Sticks

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BBQ Chicken Pizza

Feb 2, 2012 by

The word pizza is believed to be from an Old Italian word meaning “a point,” which in turn became the Italian word “pizzicare,” which means “to pinch” or “pluck.” Pizza has been a basic part of the Italian diet for a long time. Most people associate pizza with Italie. It is also said that the idea of using bread as a plate cam from the Greeks.

Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, “I assure you that the three kinds of pizza you have prepared were very delicious.” Raffaele Esposito dedicated his specialty to the Queen and called it “Pizza Margherita.” This pizza set the standard by which today’s pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker’s oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies – first the cheese, then the toppings, and then the sauce. In case you would like to read more about the history of Pizza I Found this story on whats cooking America.

Ingredients

For the crust
  • 1 1/3 cup water
  • 2 tbsp sugar
  • 1 1/4 tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. cornmeal
  • 3 cups bread flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp onion powder
  • 1 1/2 tsp instant yeast
For the topping
  • 3 boneless skinless chicken thighs
  • 1/2 cup BBQ sauce
  • 1/8 cup red onion sliced
  • 1 cup Mozzarella cheese
  • 2 tbsp Cilantro

Instructions

  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  3. Then add the bread flour and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 10 minutes).
  4. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  5. In the mean time prepare the boneless skinless chicken thigh. Put 1 tbsp olive oil in a hot skillet brown the chicken on both sides for about 5 min each or until cooked through. Remove chicken to cutting board and let rest 5 minutes. Cut into bite size pieces.
  6. Remove from machine and allow to rest, in a bowl with olive oil on the bottom so it won’t stick. Cover with plastic wrap or a tea towel for about 45 minutes. Set the oven now to 425F. 1 Check if the dough has risen. If it has, take it out and split it in 4 balls. Put them on a greased baking sheet and cover again, and let it rise again for another 15 min. Then take one of the balls and flatten on a floured surface
  7. Roll the dough out to the size you would like the pizza to be. Spread BBQ sauce of your choice over the crust. Top with onions and cheese. Evenly top with pieces of chicken. Bake on middle rack for 12-15 min, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.

BBQ Chicken Pizza
 
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Ingredients
For the crust
  • 1⅓ cup water
  • 2 tbsp sugar
  • 1¼ tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. cornmeal
  • 3 cups bread flour
  • ¼ tsp. garlic powder
  • ¼ tsp onion powder
  • 1½ tsp instant yeast
For the topping
  • 3 boneless skinless chicken thighs
  • ½ cup BBQ sauce
  • ⅛ cup red onion sliced
  • 1 cup Mozzarella cheese
  • 2 tbsp Cilantro
Instructions
  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  3. Then add the bread flour and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 10 minutes).
  4. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  5. In the mean time prepare the boneless skinless chicken thigh. Put 1 tbsp olive oil in a hot skillet brown the chicken on both sides for about 5 min each or until cooked through. Remove chicken to cutting board and let rest 5 minutes. Cut into bite size pieces.
  6. Remove from machine and allow to rest, in a bowl with olive oil on the bottom so it won't stick. Cover with plastic wrap or a tea towel for about 45 minutes. Set the oven now to 425F. 1 Check if the dough has risen. If it has, take it out and split it in 4 balls. Put them on a greased baking sheet and cover again, and let it rise again for another 15 min. Then take one of the balls and flatten on a floured surface
  7. Roll the dough out to the size you would like the pizza to be. Spread BBQ sauce of your choice over the crust. Top with onions and cheese. Evenly top with pieces of chicken. Bake on middle rack for 12-15 min, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.
Nutrition Information
Serving size: 4

 

*Arrisje’s Recipe Card. Click on the pic below, then save to your hard drive and print as a 4×6 pic*

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Banana Nut Bread

Jan 29, 2012 by

 

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appears in Pillsbury’s 1933 Balanced Recipes cookbook,and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.

Ingredients

  • 3/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed bananas, about 4 medium
  • 1/2 cup chopped pecans
  • 1/2 cup tropical medley
  • 1/2 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped, toasted pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • 1/8 teaspoon ground cinnamon

Instructions

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the flour, baking powder, baking soda and salt, beat at low speed just until blended. beating at low speed just until blended.

2. Add the vanilla. Mash the bananas and stir in the bananas, pecans, tropical medley.

3. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Stir together brown sugar, 1/4 cup pecans, 1/4 cup tropical medley,1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Banana Nut Bread
 
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Ingredients
  • ¾ cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups mashed bananas, about 4 medium
  • ½ cup chopped pecans
  • ½ cup tropical medley
  • ½ teaspoon vanilla extract
  • ½ cup firmly packed brown sugar
  • ½ cup chopped, toasted pecans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • ⅛ teaspoon ground cinnamon
Instructions
  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the flour, baking powder, baking soda and salt, beat at low speed just until blended. beating at low speed just until blended.
  2. Add the vanilla. Mash the bananas and stir in the bananas, pecans, tropical medley.
  3. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Stir together brown sugar, ¼ cup pecans, ¼ cup tropical medley,1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive. Print as a 4×6 pic*

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Bread, Artisan

Jan 28, 2012 by

 

Ingredients

  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast (2 packets)
  • 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
  • 6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)

Instructions

  1. Preparing Dough for Storage:.
  2. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
  3. Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
  4. Mix in the flour and salt – kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don’t press down into the flour as you scoop or you’ll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead, it isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
  5. Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won’t harm the result.
  6. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
  7. On Baking Day:.
  8. Prepare your loaf tin, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
  9. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
  10. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.
  11. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
  12. Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
  13. Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
  14. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
  15. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
  16. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
  17. This is the standard bread. There are loads of variations – both savory and sweet – in the book.
Artisan Bread
 
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Ingredients
  • 3 cups lukewarm water
  • 1½ tablespoons granulated yeast (2 packets)
  • 1½ tablespoons kosher salt or 1½ tablespoons other coarse salt
  • 6½ cups flour, unsifted, unbleached, all-purpose (not strong)
Instructions
  1. Preparing Dough for Storage:.
  2. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
  3. Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
  4. Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
  5. Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
  6. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
  7. On Baking Day:.
  8. Prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
  9. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
  10. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
  11. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
  12. Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
  13. Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
  14. After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
  15. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
  16. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
  17. This is the standard bread. There are loads of variations - both savory and sweet - in the book.
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Oliebollen

Dec 28, 2011 by

An oliebol (plural oliebollen is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year’s Eve and at funfairs. They are also called smoutebollen in Belgium. Sometimes it is referenced in English as Dutch donut.

They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whomever ate them.

Ingredients

  • 1 (0.6 ounce)yeast
  • 1/2 cup lukewarm milk
  • 1 bottle dark beer
  • 3 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple – peeled, cored and finely chopped
  • oil for deep-frying
  • confectioners’ sugar for dusting

Instructions

  1. Turn the oven on to 350F. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, and egg into the flour and mix into a smooth batter.
  2. Soak the raisins in water, after they are plum take the raisins out of the water and stir the raisins and apple and beer in the flour. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the top of the stove. This will take about 1 hour.
  3. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It’s easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them while warm.

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Olie Bollen
 
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Author:
Recipe type: Holiday/New Years
Cuisine: Dutch
Serves: 20
Ingredients
  • 1 (0.6 ounce)yeast
  • ½ cup lukewarm milk
  • 1 botlle dark beer
  • 3¼ cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1½ cup raisins
  • 1 Granny Smith apple - peeled, cored and finely chopped
  • oil for deep-frying
  • confectioners' sugar for dusting
Instructions
  1. Turn the oven on to 350F. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, and egg into the flour and mix into a smooth batter.
  2. Stir in the raisins and apple and beer. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the top of the stove. This will take about 1 hour.
  3. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It's easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them while warm.

 

Recipe Card Olie Bollen

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Cornbread Dressing

Dec 16, 2011 by

Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law’s house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: ” a lil of this and a lil of that” :). It took me some time to perfect it, to the way I make it today.

Ingredients

  • 2 2/3 cup milk
  • 4 cups self rising white corn meal
  • 1/2 cup oil
  • 1 egg
  • 1 1/2 cup celery
  • 1 1/2 cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • 1/2 tsp salt.

Instructions

  1. Mix together, 2 2/3 cup milk, 4 cups self rising white corn meal, 1/2 cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. 1/2 tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.

 

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recipe card cornbread dressing

 

Cornbread Dressing
 
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Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law's house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: " a lil of this and a lil of that" :). It took me some time to perfect it, to the way I make it today.
Recipe type: Side dish
Cuisine: American Soulfood
Ingredients
  • 2⅔ cup milk
  • 4 cups self rising white corn meal
  • ½ cup oil
  • 1 egg
  • 1½ cup celery
  • 1½ cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • ½ tsp salt.
Instructions
  1. Mix together, 2⅔ cup milk, 4 cups self rising white corn meal, ½ cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. ½ tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.

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