Side Items Recipes (Most Popular)
This recipe, the Simple Crusty Bread, keeps well in the fridge for up to two weeks, but after that the yeast seems to give out. I also find I can substitute one third of the flour in these recipes with whole wheat, spelt, rye or other flours. They do not rise as much as plain white flour, but come out nicely.
I also add a tablespoon to a tablespoon and a half of gluten when I do the substitution, which helps make it rise better. You can get gluten in health food stores, fairway, whole foods, etc. Also, I try and keep the yeast in the fride or freezer once I open the jar or large container that I use. I also find bread flour works best for rising, as it has more gluten, which provides a better 'lattice' structure in the dough for the yeast to rise more. I also add sugar to the water mixture - a quarter cup to help the yeast rise, half a cup to 1 cup if i want a sweet challah. I also add spices on occasion to the dough itself, typically a teaspoon of rosemary and a teaspoon of thyme, to the water and yeast mixture. You can experiment and let me know what works for you! I also often make this recipe plain, and then when the dough is ready for the 40 minute rising before you put it in the oven, I roll out the dough and sprinkle some cinammon or spices like zaatar on it before shaping it - if you do it right, you get a nice inner 'ring' of spices.
The recipe can also be halved or doubled, and I find it best if i let the dough rise in the fridge and use it refrigerated - its not as sticky and its easy to use. It yields 4 to 6 loafs, depending on how much you 'rip off' at a time. I also do a few things with the recipe to make it simpler. I add and mix the water, salt, any spices, sugar and the yeast in one bowl and let it sit while I add the flour and any gluten in another bowl. I then add the water mixture to the flour and mix it by hand until there are no clumps, then cover it and put it in the fridge.
You do not need to proof the yeast, and as long as the water is lukewarm and the yeast is fresh, it rises everytime!
For the bread i make, you do not need a pizza peel, just flour it well on the sheet you have it resting on so you can easily take it off and put it in the oven. However, you do need to have something to bake it on - a baking stone or unglazed tiles are best, but a pyrex pie plate or tray will do in a pinch! I bought my unglazed tiles at home depot, for less than a $1 each and they work very well.
It has been adapted from Adapted from Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
I like this so much, I'll eat leftovers for breakfast (I don't even reheat it). We typically use it as the main course, or can be a side dish for any Mexican meal. I show 3 T of bacon grease in the ingredients list. I'm not exactly sure how much I use, I just add it for flavor. This used to be one of my favorites as a kid & one of the first main meal dishes I learned to cook.
A decadent topping for pancakes, fruit, eggs-n-oats, and dozens of other dishes without the typical high fat- and calorie-content of most creme sauces
A Great way to get your veggies. The roasting makes them sweeter. Super fast side dish too!
This banana bread tastes great. It uses brown sugar or splenda and molasses for sweetening.
Quick, easy & tasty breakfast perfect for making in an Instant Pot or similar electric pressure cooker.
I do NOT recommend making oats in stove top cookers. Electric pressure cookers have safety shut off in case the valve gets plugged. Only make up to 2 cups of dry oats at once in a 6+ quart model and NEVER use the quick release.
Instant Pot version takes approximately 45 minutes or less to make total including prep.
I have included stove top directions at the end, it takes about 30 minutes of work except it has to sit for 6-8 hours over night.
Could almost be an dessert.. Very light and tasty. This is my favorite take to a bbq summer salad.