European Peasant Bread

Oh my goodness, oh my goodness!  Remember that line from the movie, "Annie?"  Well, that is how I feel about this new bread recipe!  Wayne loves that crusty outside and chewy inside of a good loaf of bread so I have been searching.  And I found this!!  Yummy!!  
I made a couple of small "tweaks" from the original recipe but it is oh, so good!  I even took pictures, but I don't know how to upload them from my phone....   :(  But, enjoy the bread!


European Peasant Bread

3 cups lukewarm water
1 1/2 Tbsp instant yeast
1 1/2 Tbsp salt
1/2 cup rye flour
1/2 cup whole wheat flour
5 1/2 cups flour

Mix the salt and yeast with the water in a large bowl. mix in the remaining dry ingredients without kneading. The dough will be very wet. Cover with a towel and allow to rest at room temperature for about 2 hours.

At this point you can use the dough or refrigerate (it will keep for about 2 weeks). If you are going to make the bread right away, it’s still a good idea to refrigerate the dough for an hour or two so it is easier to handle.

Cut off a section of the dough (1/4 if you make enough for 4 loaves), and dust it with flour. Quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered baking sheet. While the dough is rising, heat the oven to 450 F and place an empty cake pan on the lowest rack in the oven. If you are baking on a baking stone, place it in the oven to heat up with the oven.

When the oven is ready and the dough has risen, sprinkle the loaf liberally with flour and make a few 1/4 inch deep slashes on the top using a serrated bread knife (a cross or tic-tac-toe pattern both work). Leave the flour on top of the loaf during baking.

Place the baking sheet into the oven (or slide the dough onto your baking stone). Pour 1 cup of hot tap water into the cake pan, quickly close the oven and bake for about 30 minutes. The top should get a good hard crust and will be deeply browned. Allow to cool on a cooling rack and brush off excess flour from the top of the loaf before slicing.

Makes 4 small to medium loaves.

***I pretty much copied this directly as I found it.  I did not have any rye flour so I used wheat-1 c in all for the wheat flour.  

I also did not let it rest for an hour or two in the refrig.  If you flour your hands sufficiently, you will have no problems handling the dough.

Chocolate Chip Cookies

I recently was "surfin' the net" for a recipe for soft, chewy chocolate chips...you know, that stay soft and chewy, and don't get dried out and crunchy.  And I found this recipe...a little different for sure!  I tried it and it is a hit at my house...both my guys are very happy!  I was told that it's a "keeper"....so here it is!


Chocolate Chip Cookies
1 c melted butter
1 1/2 c brown sugar
1/2 c granulated sugar
2 TBL hot water
3 eggs
1 TBL vanilla
3 1/2 c flour
1/2 c corn starch 
1 tsp baking soda
1 tsp baking powder
2 c chocolate chips
Using a wooden spoon, combine butter, sugars, water, vanilla and eggs.
In a separate bowl, combine the dry ingredients.
Stir the dry ingredients and the chocolate chips into the butter/sugars mixture.  
Mix just until combined.
Chill the dough in the refrig for at least 2 hours or overnight. (very important because of the melted butter...otherwise they will spread all over)  Just ask, I know!!!  :) 
When chilled, scoop onto cookie sheet and bake at 375* for 10-12 minutes.  Cool on a baking rack.  Do not overbake or they will get crispy!!
Enjoy!!

Crock Pot Chicken

I love my crock pot...especially this time of year.  It is so nice to walk into the house after school and have dinner mostly ready!  And it smells so homey and inviting!  So here's a quick and easy recipe for the crock pot!


Crock Pot Chicken
3 full boneless, skinless chicken breasts (You can also use bone in split breasts)
1  8 oz cream cheese
1 envelope dry Italian dressing mix (Good Seasons is my favorite)
1 can cream of chicken soup
Put chicken in the crock pot.  Beat together the cream cheese, dressing mix, and soup.  Pour over the chicken and cook all day on low heat.  Garnish with some fresh parsley to add some color and freshness!  Serve over noodles or rice. 


**And one other pointer...I LOVE the crock pot liners for dishes like this!  It makes clean up a breeze and saves time scrubbing!!

English Muffin Bread

Well, it has been quite a while since I have posted.  The holidays are over and things are getting back to normal...whatever that might be!  And here is a I tried in the past couple of weeks.  A friend mentioned that she was making some...I knew I had to try!  And I am glad I did!  Absolutely wonderful when toasted and spread with a little jam or jelly!
English Muffin Bread


5 c flour, divided
1 TBL yeast
1 TBL sugar
2 tsp salt
1/4 baking soda
2 c warm milk
1/2 c warm water
cornmeal
In large bowl, combine 2 c flour, yeast, sugar, salt, and baking soda.  Add warm milk and warm water and beat on  low speed for 30 seconds, scraping bowl often.  Then beat on high for 3 minutes.
Stir in remaining flour. (Batter will be stiff)  Do not knead.  Grease 2 - 8"X4" loaf pans.  Sprinkle pans with cornmeal.  Divide dough into pans and sprinkle lightly with cornmeal.
Cover and let rise in warm place until doubled...about 45 minutes.  Then bake at 375* for about 35 minutes, until golden brown.  Remove from pan immediately and cool on rack.  Slice and toast.  Makes 2 loaves.

Chicken Wings

I think I have a different post for chicken wings on my blog, but I have since found this one and it is another good one!  The wings can be fried and then "sauced" as desired.

Hot Chicken Wings
3 lbs. wings, washed and dried
2 TBL lemon pepper
4 TBL butter
1 clove garlic,  minced
1/2 c hot sauce
2 TBL brown sugar
1TBL apple cider vinegar
1/4 tsp Worcestershire sauce
peanut oil for frying the wings


Put the wings in a large bowl and sprinkle with the lemon pepper.  Let sit for a few minutes.
Place oil in deep pan for frying.  Let oil heat to 350*.  Put a few wings in the oil and cook for 12 - 15 minutes.  Drain on paper towels.
While the wings are cooking, make sauce.  In sauce  pan, mix together butter, garlic, hot sauce, brown sugar, vinegar,  and Worcestershire sauce.  Heat through and then pour over cooked wings.


Other sauce options . . .
BBQ
2 c ketchup
1/2 c dark brown sugar
3 TBL honey
2 TBL mustard
1 tsp garlic powder
2 tsp tumeric
1/2 tsp chili powder (opt)
1/2 tsp salt


Mix all ingredients together and heat.  Pour over cooked wings.

Sugar Cookies . . . for cut outs!!

I made these today too!  What fun!  And a friend needs the recipe!  My family really likes these cookies.  It is the recipe from Watkins . . .the vanilla flavoring people! (and lots of other stuff too!)


Sugar Cookies
1 1/2 c butter, softened
1 1/2 c sugar
2 eggs
1 1/2 tsp vanilla
3/4  tsp almond extract
3 TBL milk
3 3/4 c flour
1 1/2 tsp baking powder


Combine butter, sugar, eggs, milk, and flavorings in large bowl.  Mix well . . .till very smooth.  Stir in flour and baking powder.  Mix well again.  Cover with plastic wrap and refrigerate for a couple of hours or over night.
Remove from refrig a half hour or so before using.  
Roll out a portion of the dough to 1/4" thickness.  I sometimes roll a bit thicker because we like them a little thicker and softer.  A thin roll out yields a crispy cookie.  Cut into desired shapes.  Place on ungreased cookie sheet. (I line cookie sheet with parchment paper)  Bake in 375* oven for 8-10 minutes . . . till just starting to brown.  Remove from oven and cool on racks.  Cool completely before icing.

Christmas treat . . . Caramel Corn!!

Today I made caramel corn . . .first time in many years.  And here's the recipe for all to try!  It is soooo good!


Caramel Corn
1 c butter
2 c packed brown sugar
1 tsp salt
1/2 c light corn syrup
1 tsp baking soda
8 qts. popped popcorn
2 c dry roasted peanuts
Mix together, over medium heat, first 4 ingredients.  Bring to a boil and boil for 5 minutes.  Remove from heat and add baking soda.  Stir well. Pour over popped popcorn and peanuts.  Stir to coat evenly.  
Place in large roaster or baking pans and put in 200* oven for one hour, stirring every 15 minutes.
Spread on waxed paper to cool and dry.