Easy Artisan White Bread

Easy Artisan White Bread - Piseco Baking Company

3 cups lukewarm water
6 1/2 to 7 1/2 cups (2 lbs) All-Purpose Flour
1 tablespoon salt
1 1/2 tablespoons instant yeast (SAF)

Combine all of the ingredients in a large bowl or food-safe plastic bucket, using Danish whisk/dough hook.

Mix and stir everything together to make very sticky, rough dough. Or, in a stand mixer, beat at medium speed with beater blade foe 30 to 60 seconds.  Make sure there are no dry spots.

Next, let the dough rise. Cover bowl or bucket with a lid or plastic wrap.  (Remember, your container must be at least 6-quart capacity). Let dough rise at room temp for 2 hours.  (If you are in a hurry you can skip this step and put it right in the fridge, but leaving it at too temp for 2 hours is best case scenario). Store the dough in the refrigerator for at least 2 hours before baking. Can be stored up to 7 days.  The longer you keep it in the fridge, the tangier it will get. Over the course of the first day or so, you will see it rise and then fall.

On baking day, grease your hands and pull off 1/3 of the dough or a ball roughly the size of a softball. Form dough into a round ball or longer log.  (You could also divide into 9 large rolls).

Stretch dough into a nice tight ball, leaving seams underneath.  Will look like a ball of freshly pulled mozzarella.  Place dough on parchment lined or lightly greased baking sheet (jelly roll pan). Sift a light coating of flour over the top.  This will keep the dough moist as it rests before baking.

Let the dough rise for about 45-60 minutes. It won't appear to rise upwards that much, but it will settle and expand slightly.  Preheat your over to 450 and place a shallow metal or cast iron pan (not glass, Pyrex or ceramic) on the lowest oven rack. Have 1 cup of hot water ready to go.

When you are ready to bake, slash the bread 2 to 3 times with a sharp blade, making a cut about 1/2" deep.

Place the bread in the oven and carefully pour the hot water into the pack on the rack beneath.
Quickly close the over door.

Bake bread for 25 - 35 minutes, until it is deep golden brown.  Lots of steam will escape oven when the door is opened, so be careful.

Remove bread from oven, and cool on a rack.

Gwen's Soft Pretzels

I made a new friend today, who recently moved here from NY, where she owned a bakery.  Her name is Gwen and she makes a KILLER soft pretzel!

Dough -
61 ounces all-purpose flour or approximately 17 cups
4 tablespoons sugar
4 tablespoons canola oil
4 teaspoons salt
3 tablespoons instant yeast (instant is better than active)
4 cups water

Topping - (the topping is what replaces 'boiling' and gives them the brown color and the 'snap')
3/4 cup water
8 teaspoons sugar
8 teaspoons baking soda

Optional - pretzel salt, cinnamon sugar, melted butter

Mix and knead the dough ingredients together until dough is cohesive and fairly smooth.  It should be slightly sticky; if it seems dry, sprinkle it with water.  Cover dough and let it rest for 30 minutes.

Turn dough out onto light greased surface, fold over a few times to gently deflate it (get the air out, but don't knead), then divide into 4 ounce pieces. Roll each piece into 18 to 24 inch ropes.

In shallow bowl, mix together the topping ingredients. Shake rope into a pretzel, then dip into topping. Sprinkle with salt if desired. Bake in a 400* oven for 12 to 15 minutes, until golden brown.  Remove from oven and brush with melted butter, dip in cinnamon sugar is desired.

*Do not use table salt for topping on pretzels. Use only pretzel or coarse salt, as table salt will soak in while baking.

*This recipe can be halved or quartered, as desired.

*If not measuring flour by weight, hold back 2 cups flour and used to achieve desired consistency.

Everything Topping
Sesame seed
Poppy seed
Minced onion
Minced garlic
salt

For 1/2 recipe of dough:
30.5 ounces all-purpose flour or approximately 8.5 cups
2 tablespoons sugar
2 tablespoons canola oil
2 teaspoons salt
1.5 tablespoons instant yeast (instant is better than active)
2 cups water

Britney's Amazing Orange Rolls

Orange Rolls

1 recipe of sugar factory smokehouse rolls (below)
1/2 cup softened butter
1 cup sugar
2 Tablespoons freshly squeezed OJ
grated orange rind from two large oranges

Orange glaze:
Mix together 1 1/2 cups powdered sugar, 3 Tbsp freshly squeezed OJ, 1/2 tsp grated rind.

Make recipe for rolls. Combine butter, sugar, OJ, and orange rind in a small bowl and mix well.  Roll each portion into large rectangle, about 1/4 inch thick. Spread half of the mixture onto each rectangle.  Starting with the long side, roll up jelly roll style. Seal edges well, then cut into 1 inch slices.

Place on greased jelly roll pan (must have sides because it will drip when baking). Let rise another 30 minutes. Bake at 350* for 18-22 minutes. Then drizzle orange glaze over the top of each roll.

The Sugarfactory Smokehouse Cinnamon Rolls or Dinner Rolls

2 1/2 cups warm water
1/2 cup canola oil
3/4 cup sugar
3 1/2 Tbsp SAF instant yeast
Put into KitchenAid mixer and whisk.

Mix together and let sit for 15 minutes.
Then add 2 beaten eggs and mix.

Then add:
7-8 cups flour
1 Tbsp salt

Mix in mixer with paddle hook until combined. Then switch to your bread hook and mix for about 5 minutes. Cover and let rise for 30 minutes.

Cinnamon rolls: Pour out on floured counter and divide the dough in half. Roll out each half into rectangle, about 1/4 inch thick. Pour 1/2 cup of melted butter over dough, then sprinkle with cinnamon and white sugar. Roll lengthwise and seal edges well. Cut about 1 inch thick with dental floss. Put in greased jelly roll pan and let them rise another 30 minutes. Bake at 350 for 18-22 minutes.

Rolls: Pour out on floured counter and divide dough in half. Roll out each half into circle and using a pizza cutter make 8 equal triangles. Roll each into a croissant shape.  Put on greased cookie sheet. Let rise another 30 minutes. Bake at 350* for 18-22 minutes.

Slow Cooker Apple Cranberry Steel Cut Oats

1 1/4 cups steel cut oats
3 apples, chopped
2 Tbsp maple syrup
4 Tbsp brown sugar
3 cups nonfat milk
1/2 cup applesauce
1/3 cup dried cranberries (fresh is even better!)
1/2 tsp cinnamon
pinch of salt

Spray your crockpot with a non-stick cook spray.
Add everything to crockpot and stir together.
Cook on low for ~6 hours. Cooking time may vary, based on your crockpot.
To reheat, add a little milk or water and heat in microwave.

Smaller recipe for 2 - In a mini crockpot:
1/2 cup steel cut oats
1 granny smith apple, chopped
1/2 cup fresh cranberries
2 cups coconut milk
1/8 tsp cinnamon

Cook for 2 hours on high.  Add brown sugar to taste.
Would also be fantastic with toasted pecans or walnuts on top.

Avocado Rice

Avocado Rice

3 cups uncooked rice (Basmati white & wild rice blend)

½ red onion, diced

Juice of 2 limes

4 ripe avocados

½ cup cilantro, chopped

garlic powder, salt, pepper to taste

1 Rotisserie chicken, chopped

Cook rice in chicken broth or add chicken boullion cube. Cool rice.

Add all other ingredients and stir until well blended.

Toss in chicken last.

Dad's Lone Ranger Cookies

(makes 5 dozen)

1 1/6 cup margarine
1 cup brown sugar
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 eggs (1 at a time)

Cream above ingredients together, than add below.

2 cups flour
2 cups oatmeal
1 cup chocolate chips
1/2 cup chopped nuts
7 oz flaked coconut

Bake at 350 for 12 minutes.

Dad's Thanksgiving Dressing

4 cups onion, chopped
2 cups celery, chopped
2 packages breakfast sausage
4 cups mushrooms, chopped
4 cups granny smith apples, cubed
1 package bread crumbs
1/2 cup butter or margarine
chicken or turkey broth
salt
pepper
seasoning salt
parsley
sage
thyme

*Cook sausage in large skillet, then set sausage aside.

*Discard grease and saute onion and celery in 1/2 cup butter.

*Combine all ingredients and season to taste.

*Add broth to slightly moisten.

*Cover baking dish with foil and bake at 350* for 30-40 minutes until heated through.

Chicken Savory Squares

This was one of my favorite things to make when we were first married.

3 oz cream cheese w/ chives
2 Tbsp milk
1/4 tsp salt
1/8 tsp pepper
2 cups cooked, cubed chicken
1 8-oz can Pillsbury croissants
3 Tbsp butter or margarine, melted
3/4 cup bread crumbs

*Cook and cube chicken.

* In a small bowl, combine: cream cheese, milk, salt, pepper.  Mix until creamy.

*Lay croissants on greased cooking sheet in 4 squares.

*Add chicken cubes to creamy mixture and spoon onto squares.

*Fold up the corners of squares and seal edges, then brush melted butter on top.

*Sprinkle with bread crumbs.

*Bake at 350 for 20-25 minutes or until golden brown.

Chicken, Artichoke & Mushroom Casserole

1/2 lb fresh mushrooms, sliced

2 Tbsp butter

1 can (14 oz) chicken broth

4 chicken breasts (3 lbs)

1 can (14 oz) artichoke hearts, drained

1/4 cup butter or margarine

1/4 cup flour

1/4 tsp salt

1/8 tsp pepper

3/4 cup Half & Half

1/2 cup parmesan cheese, grated

1/2 tsp dried rosemary, crushed

*Saute mushrooms in 2 Tbsp butter until golden brown.  Set aside.

*Place chicken breasts in simmering chicken broth (single layer) in a skillet. Cover and cook for 20 min.

*Remove chicken from broth, reserving 3/4 cup broth.  Cool, skin and bone chicken (if not boneless).  

*Arrange chicken slightly overlapping in 9x13 casserole dish.  Top with artichoke hearts and set aside.

*Melt 1/4 cup butter.  Stir in flour, salt, pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in parmesan cheese and rosemary. 

*Pour sauce over chicken and artichokes, then sprinkle the mushrooms on top. Bake at 325* for 30 minutes.  If you make this dish ahead of time, cover, refrigerate, and add 10 minutes to baking time.

Paradise Bakery Sugar Cookies

If you haven't been to Paradise Bakery when in the West, you are missing out!  I get one of these sugar cookies every time I get the chance.  I made these today and decided to add them here, since they are one of my favorites.  Typing this made me realize that I accidentally doubled the salt in today's batch.  I actually noticed they tasted 'salty,' but not so bad as to ruin them.  3 dozen 'salty' frozen dough balls now in the freezer for quick baking.  Oops!

This recipe was printed in the Arizona Republic on July 31, 2001.

1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
3/4 teaspoon vanilla
1 large egg, beaten
4 1/3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 tsp salt
sugar, for decorating

Directions:
1) Preheat oven to 375*.
2) In a medium bowl, cream together the sugars and shortening using an electric mixer.
3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4) Increase speed to Medium and mix for 3 minutes.
5) Slowly add vanilla and beaten egg while mixing.
6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixtures to the mixing bowl, mixing on slow speed just until blended. Do not over mix.
7) Scoop with a cookie scooper, roll into balls, then roll in sugar.
8) Place directly on cookie sheet.  Flatten slightly with palm of hand.
9) Bake at 375* 8-9 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, edges do not brown.

Apple Blackberry Mini Pies

 1 box Puff Pastry

Filling:
2 granny smith apples (peeled, diced)
1 handful blackberries
3/4 cups sugar
2 Tbsp cornstarch
1/4 tsp cinnamon
scant 1/4 tsp nutmeg
1 egg white (beaten)
1-2 Tbsp course sugar

On a lightly floured surface, cut one sheet of puff pasty into 6 rectangles. Roll lightly to make the rectangles slightly larger.
Place on parchment lined cookie sheet (one with edges to catch the juice while baking).
Pile filling into center of each.
Cut second sheet of puff pastry into 6 rectangles, roll lightly, and slice vents using a pizza cutter.
Press edges closed with a fork.
Brush with egg white and sprinkle with course sugar.
Bake at 400 for 20-25 minutes or until puffed and golden brown. Cool on wire rack. Makes 6.

3 Secret Banana Bread

This started out as BHG red-and-white-cookbook-banana-bread.  Over time, I have finally figured out the tweaks that make it awesome.  Awesome = the way I like it.  To achieve awesome there are 3 things I changed.

1) Instead of 5 bananas, use 6.
2) Instead of oil or butter, use Crisco...it creates a crispy, golden crust.
3) Always bake in smaller pans [2 small loaves (7.5" x 3.5") or 3 mini loaves (5" x 2.5")]

So, here's my amended recipe:

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt

Combine dry ingredients in a medium size bowl and create a valley in the middle.

In another bowl, combine the following (in this order):

2 beaten eggs
6 ripe bananas (I mash them with a fork into the eggs)
1/2 cup Crisco (I use the pre-measured baking sticks; also mashed with a fork, leaving small lumps of Crisco and banana)
1 cup granulated sugar

Optional: 1 cup chocolate chips and/or 1 cup nuts

Pour the banana mixture into the valley in the flour bowl.  Stir with a fork just until moist.  Will be lumpy.

Pour into greased pans (I used olive oil spray).  Bake at 350 for 45 minutes.  I lay a sheet of tinfoil over the top for the last 5 minutes, to keep the top from getting too dark.

Remove from pans and cool on wire rack.

The BEST Gingersnap Cookies in the World

I've died and gone to heaven.  These are SOOOOO good.

GINGERSNAP COOKIES
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (by syrup in Walmart)
2 cups sifted flour
1/4 tsp salt
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1 tsp ground cloves

Combine shortening, sugar, and egg and beat until fluffy. Add molasses and beat well. Add dry sifted ingredients and mix well. Shape dough into balls and roll in granulated sugar. Bake at 350 for 10-11 minutes.  I liked to leave them in balls to bake, then slightly smash them down when they come out of the oven.  They are prettier than pre-smashing, which turn out really flat and less chewy.

PUMPKIN DIP
4 oz soft cream cheese
1/4-1/2 cup pumpkin pie filling (not pumpkin--I just added 1/4 tsp cinnamon and 1/8 tsp ginger to 1/2 cup of pumpkin, because that's what I had on hand)
2 cups powdered sugar

Beat well and chill until thickens.

Chile and Lime Veggie Bowls

This is one of my favorite dinner recipes and comes from my friend Sheena's blog, http://inthelittleredhouse.blogspot.com.  I think the dressing is what makes this SO GOOD!

Chile and Lime Veggie Bowls

adapted from BHG

1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. chili powder
1 tsp. fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed
1 tsp. olive oil
2 medium sweet potatos, peeled and cut in 1-inch cubes
1 15-oz. can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved

1 cup shelled edamame
1 medium avocado, halved, seeded, peeled, and chopped
large cabbage leaves
1/4 cup thinly sliced green onions
lime wedges (optional)

directions
1. Make Dressing; set aside (if you can make this the day before....DO!! It has so much more flavor!)

Yogurt-Lime Dressing

In small bowl combine 1/2 cup plain low-fat yogurt, 2 TBS lime juice, 1 TBS soy sauce, 1 TBS chili powder, and 1 clove minced garlic, 2 TBS chopped cilantro, 1TBS chopped chives. Whisk in 1/4 cup olive oil until well combined.

2. In small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil; add diced sweet potatoes and toss to coat. Roast at 425° for 30-40 minutes until done.

3. Divide potatoes, beans, tomatoes, edamame, and avocado among cabbage leaves. Sprinkle with green onions.

Drizzle veggies with dressing, and enjoy!

(we found it easiest to fold them up and eat them like tacos:)