Garlic Butter Flatbread
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
2 packages yeast (4-½ teaspoons total)
4 cups flour
1/4 stick of butter
One clove of garlic, crushed (or sprinkle on garlic powder if you want less of a garlic flavor)
Pour warm water, sugar, salt, and yeast into a mixing bowl. Let yeast sit for a few minutes. Add the flour and stir everything together until flour is all mixed in. Let dough rise until doubled in size, for another 30 min.-1 hour or so.
Pat mixture out onto greased jellyroll pan.
Melt 1/4 stick of butter with a crushed clove of garlic. Pour the butter mixture all over the bread dough. If you have time, let it rise another 30 min. to an hour (if not, it will still be fine).
Bake at 400 degrees for 20-25 minutes or until butter is mostly absorbed and the bread is golden.
Cut into pieces and serve. It’s especially good with spaghetti. My family also likes to spread strawberry jam on it. (Sounds strange, but it’s good!)
- Katie Stuart
Source: Sarah Severson
Rating: Fabulous when fresh, but we never eat a whole pan.
Sunday, February 28, 2010
Quick and Easy Breadsticks
Our Favorite Breadsticks
1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan
Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!
Source: Sisters' Cafe blog
Rating: Turned out great on try #1. Needs garlic salt and parmesan to be really tasty.
1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan
Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!
Source: Sisters' Cafe blog
Rating: Turned out great on try #1. Needs garlic salt and parmesan to be really tasty.
Saturday, February 27, 2010
5-minute no-knead bread
5-minute no-knead bread
1 1/2 Tb yeast
1 1/2 Tb Kosher salt
3 cups lukewarm water
6 1/2 cups all-purpose flour (you can use 2 1/2 cups whole wheat flour & 4 cups white if you wish)
Stir together all ingredients until you have a nice, thick dough. Make sure you stir it enough that there are no dry pockets of flour left anywhere in the dough. Cover well and let rise for 2 hours on the counter.
Sprinkle just a little flour over the dough and divide into 4 parts (or you can make 2 large loaves). Sprinkle with a little more flour to keep you hands from sticking and form into a ball. Place seam side down on parchment paper sprinkled with cornmeal. Allow loaves to sit for 40 minutes (longer for the larger loaves).
Preheat oven to 450 degrees with a baking stone inside of oven to preheat as well. Also, place a shallow pan full of warm water on the bottom shelf of oven to make steam during baking. This creates a crusty exterior to the bread. Sprinkle loaves with flour again. Using a serrated knife, make several slices (criss-cross or straight) across the top of the bread to allow for expansion. Lift parchment paper with loaves on top and place directly on hot stone. (I didn't have parchment paper so I gently lifted the balls of dough onto my hot stone sprinkled with cornmeal and then cut the slices across the top.) Place baking stone on middle shelf of oven and bake for approximately 40 minutes.
**Dough can sit in frig for up to 2 weeks. If you are using dough from the frig it has already done the first 2-hour rise. Shape your loaves and let sit on counter like previous instructions, however, allow longer time because dough will be cold. You can even allow shaped loaves to rise in the frig for up to 14 hours. The dough will spread slightly but don't panic, it should still have a good spring to it once baked. For "refrigerator rise" bake at 475 for approx 30 minutes.
Source: sisterscafe.blogspot.com
Rating: Dense as a rock with 1/3 wheat flour. Try again with only white? Or stick with classic NYTimes No-Knead Bread.
1 1/2 Tb yeast
1 1/2 Tb Kosher salt
3 cups lukewarm water
6 1/2 cups all-purpose flour (you can use 2 1/2 cups whole wheat flour & 4 cups white if you wish)
Stir together all ingredients until you have a nice, thick dough. Make sure you stir it enough that there are no dry pockets of flour left anywhere in the dough. Cover well and let rise for 2 hours on the counter.
Sprinkle just a little flour over the dough and divide into 4 parts (or you can make 2 large loaves). Sprinkle with a little more flour to keep you hands from sticking and form into a ball. Place seam side down on parchment paper sprinkled with cornmeal. Allow loaves to sit for 40 minutes (longer for the larger loaves).
Preheat oven to 450 degrees with a baking stone inside of oven to preheat as well. Also, place a shallow pan full of warm water on the bottom shelf of oven to make steam during baking. This creates a crusty exterior to the bread. Sprinkle loaves with flour again. Using a serrated knife, make several slices (criss-cross or straight) across the top of the bread to allow for expansion. Lift parchment paper with loaves on top and place directly on hot stone. (I didn't have parchment paper so I gently lifted the balls of dough onto my hot stone sprinkled with cornmeal and then cut the slices across the top.) Place baking stone on middle shelf of oven and bake for approximately 40 minutes.
**Dough can sit in frig for up to 2 weeks. If you are using dough from the frig it has already done the first 2-hour rise. Shape your loaves and let sit on counter like previous instructions, however, allow longer time because dough will be cold. You can even allow shaped loaves to rise in the frig for up to 14 hours. The dough will spread slightly but don't panic, it should still have a good spring to it once baked. For "refrigerator rise" bake at 475 for approx 30 minutes.
Source: sisterscafe.blogspot.com
Rating: Dense as a rock with 1/3 wheat flour. Try again with only white? Or stick with classic NYTimes No-Knead Bread.
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