Tag Archives: homemade

Homemade Artisan Bread

Artisan Bread

I think making homemade bread is some sort of secret in the bakers world. I’m a self proclaimed non-baker. I cook, but any time flour gets mixed in I get lost. I have proven this theory by making a dynamite flourless chocolate cake.  However, I have recently discovered that making break is not that hard. In fact, it’s rather easy.  So easy that I would say that bread machines are a bigger scam than that Nigerian princess who has been emailing you.

The ability to crank out delicious crusty loaves will seriously change your life. Normally, I am all about making dough in my mixer, but this recipe is actually no knead! That’s right, your hands will rest easy. The hardest part is waiting for it to rise!

Ingredients:

3 Cups All Purpose Flour

2 Teaspoons Salt

1/2 teaspoon active dry yeast

1 1/2 cups warm water

Method: In a large bowl, stir together the flour, salt and yeast. Slowly stir in water using a wooden spoon until the mixture forms a shaggy-like dough. Make sure to not overwork the dough.  This is a no knead recipe. Cover the bowl tightly with plastic wrap and let rise for 8 – 24 hours in room temperature.

When dough is ready, preheat your oven to 450 degrees F. Place a dutch oven into the preheated oven for 30 minutes to “warm” up.  While preheating, place dough onto a well floured surface and begin to shape dough into a ball.  I scored the dough with a knife to create a criss cross shape. Cover the dough with a damp towel and let rest.  Once the oven is preheated and the dutch oven has warmed, place the bread dough into the dutch oven. Cover and bake for 30 minutes.  Remove cover and bake for an additional 15 minutes more.

*This recipe was adapted from The Comfort of Cooking

Enjoy 🙂

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Barbecue Short Ribs

Happy May everyone! Let’s fire up the grill.  The weather is finally looking up in Connecticut.  I managed to get my hands on some short ribs and couldn’t pass up the chance to grill them up this afternoon in the beautiful weather.  Normally, I would bake them in the oven, but I couldn’t resist the grill calling my name.

For the Rub:

2 tsp Ground Mustard

1 tsp Paprika

2 tsp Chile Powder

2 tsp Garlic Powder

1 tsp Salt

1 tsp Ground Pepper

1 tsp Ground Cumin

Coat the ribs in the dry rub and cover with aluminum foil. Marinade in the refrigerator for 2 hours or overnight.

For the Barbecue Sauce:

2 cups ketchup

3 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoon Worcestershire sauce

2 tablespoons cider vinegar

Red pepper flakes (to taste)

2-3 cloves of garlic, minced 

Bring all ingredients to a boil in a small saucepan. Lower the heat to low and cover for 1 hour. 

To Grill:
Grill the ribs at 350 degrees.  Five minutes on each side.  Baste the ribs with the barbecue sauce after flipping.

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Easy Homemade Bagels

Easy Homemade Bagels

You can thank me later….or Smitten Kitchen who I stole this recipe from: (http://smittenkitchen.com/blog/2007/09/bronx-worthy-bagels/)

Note: I am NOT a baker and successfully accomplished this task. Don’t be intimidated…such a cost efficient project!

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Garlic, Tomato, and Rosemary Focaccia Bread

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Bread recipes intimidate me.  Too much rolling, too much rising, too much work.  BUT this recipe is so easy and delicious!  Give it a try. 

Ingredients: 

1/2 cup olive oil

3 garlic cloves

2 tbs fresh rosemary

2 tbs fresh oregano

2 tbs fresh thyme

1 tbs red pepper flakes

Salt Salt (to taste)

Pepper (to taste)

1 cup warm water

1 package of yeast ( 2 1/4 teaspoons)

2 1/2 cups all purpose flour

1/2 tsp honey

6 cherry tomatoes 

Method: 

In a medium sauce pan combine olive oil, fresh herbs, and garlic and cook over medium heat until fragrant. 

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In a small bowl combine warm water, honey, and yeast.  Let sit for five minutes until foamy.  Combine 1 1/2 cups of flour and yeast mixture in a large bowl.  Stir until combined.  Add the remaining flour and 1/4 cup of the olive oil/herbs mixture and stir until the dough is completely combined into a large ball. 

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ImageKnead the dough ten to fifteen times until smooth.  Gather the dough into a bowl and place in a well-greased bowl.  Cover with a damp cloth or saran wrap and let the dough rise for about an hour. 

ImagePreheat the over to 450.  Spread out the dough onto a heavily oiled 9 by 13 baking sheet.  Top with the remaining oil mixture, red pepper flakes, and salt and pepper.  I added cherry tomatoes to the top but it is completely optional.  You can get creative at this point using sun-dried tomatoes, or goat cheese.  Anything of your choice can work.  Well maybe not….chocolate. 

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Bake in an oven for 15-20 minutes until the bread is crispy and golden brown. 

ImageCut the bread evenly into square pieces. 

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