Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you!

2 cups water

1 Tablespoon sugar

1 packet active dry yeast

1 Tablespoon salt

6 cups bread flour

Toppings of your choice - I used "everything bagel" topping

Proofing the Yeast:

Pour the water, hot from the tap, into a mixing bowl.  Add the sugar and stir until it dissolves.  As the water dissolves the sugar and warms the bowl, it cools somewhat and should be just right for activating the yeast - somewhere between 95 and 115 degrees is fine.  Add the yeast and let the mixture sit for 5 or 6 minutes until it begins to bubble and show signs of life.

Don't add the salt yet.  Yeast doesn't like salt and will be happier if you add it after you stir in the first cup of flour.  

Stir in your first cup of flour into the yeast mixture and add the salt.  Then stir in 4-1/2 cups more flour.  When the dough begins to hold together and pull away from the sides of the bowl, it is ready to knead.

If you like to knead by hand, by all means do so.  I use the dough attachment of my stand mixer.  Knead for 3 to 4 minutes adding a little flour at a time so the dough is not sticky.  Let rest for 15 minutes and continue kneading another 3 to 4 minutes.

First Rising

Form the dough into a nice, round ball and place it in your greased bowl, turning it over so the top has a thin layer of oil on it.  Cover the bowl with a damp towel or a piece of plastic wrap.  It's a good idea to grease the underside of the plastic wrap so that it won't stick if the dough comes in contact with it.  Put the dough in somewhere cozy and let it rise until doubled in bulk.  This will take anywhere from 1 to 2 hours.  After it has risen, punch the dough down and cover it and return it to it's cozy spot.  Let rise again - about 45 minutes.

Shape the loaf tucking the ends underneath into the center - this will be the bottom of your loaf.  Turn the loaf over and tidy it up if necessary.  Place is on a piece of parchment paper a little bigger than your dutch oven.  Cover with a towel while we preheat the oven.

Preheat your oven to 450 degrees

Place your dutch oven, top and bottom in to preheat for 30 minutes.

When your oven is ready, remove both top and bottom of heated dutch oven (careful!).

Pick up your loaf with the parchment paper and place it in the bottom half.  Use a mister spray to spray your loaf.  Sprinkle with your favorite toppings and cut two slits with scissors or a razor.  Cover the pot and place it in the oven.  Let bake for 25 to 30 minutes.  Remove cover and bake an additional 10-15 minutes until crust is golden brown.

The dutch oven is the secret to a fabulous homemade bread!

Take out some butter to soften while the bread cools and enjoy!

~Patti

~Adapted from King Arthur Flour Cookbook

Cashew Crunch French Toast Sticks

Looking for a healthier breakfast but craving traditional French Toast? Here you go!

Ingredients:
1/2 cup cashews 1-1/2 cups of your favorite cornflakes (I used Kashi 100% Sprouted Whole Grain Flakes) 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg Pinch of salt 1 large egg 1/3 cup low fat milk 1 tsp. maple syrup (plus more for dipping) Nonstick cooking spray
Directions:
Cut 2 large slices whole-grain bread into crosswise pieces to make 5 fingers each.  In a food processor, pulse the cashews, cornflakes, cinnamon, nutmeg and salt and pulse until the cornflakes resemble the texture of oats.  Transfer mixture to a shallow bowl.
In a medium bowl, whisk together the eggs, milk and maple syrup until well combined.
Spray a large nonstick skillet griddle with cooking spray and preheat over medium heat.  Working with one piece at a time, dip the bread into the egg mixture - you know how to do it - until completely moistened.  Coat each bread stick into the cornflake mixture gently pressing it on the bread.  Place each bread stick in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is cooked through, about 6 to 7 minutes total.  
Serve with warm maple syrup on the side for dipping.

~Adapted from Ellie Krieger.com

French Toast Mug

This French Toast could not be easier!  Perfect for a quick break fast for one.  Make your mug the night before and have it ready for the morning for a nice, warm, quick breakfast.

French Toast Mug
2 slices bread, cubed 1 large egg 1 Tbsp. unsalted butter, softened 1/4 tsp. cinnamon 1/4 tsp. vanilla 3 Tbsp. milk Pinch of salt
Rub softened butter inside bottom and sides of mug.  Add egg, cinnamon, vanilla, milk and salt and whisk with a fork.  Add bread cubes and let sit for 1-2 minutes for bread to absorb milk mixture.  Microwave on HIGH for 1-1/2 to 2 minutes or until center is set.  Serve warm with fresh fruit, maple syrup or powdered sugar.

Holiday Challah Rolls

Who has never heard of Challah?  It is a small part of long Jewish tradition.  Rich with eggs and butter (or oil) it is usually shaped into braids and coils.  Similar to French brioche and Polish Babka, it makes wonderful toast and this is the only bread I use for my Thanksgiving Caramelized Onion Challah Stuffing.  
These little beauties would great for Holiday bread, sliders, burgers and sandwiches.  With the help of a stand mixer, these rolls are a cinch to make.

Ingredients:
2 packages (4-1/2 tsps.) active dry yeast 1 cup warm water 1/4 cup sugar 1/4 cup unsalted butter, melted 4 egg yolks 3-1/4 cup bread flour 1-1/4 tsp. salt 1 egg, lightly beaten, for egg wash Sesame seeds, Poppy seeds or Sea Salt (optional)
Instructions:
In your Stand Mixer bowl, combine the warm water and yeast.  Stir and allow to rest in a warm spot for about 10 minutes, or until foamy and frothy.  Add flour, salt, sugar, butter and egg yolks and combine on low until dough comes together.  Increase speed to medium and knead the dough, with the dough hook, until it forms into a soft and smooth dough, about 5-7 minutes.  Add additional flour if needed, in small amounts, until dough is no longer sticky.
Form the dough into a ball and place it into a large bowl that has been oiled.  Turn to coat both sides.  Cover loosely with plastic wrap and allow to rest in a warm spot for about 1 hour, or until doubled in size.  Punch the dough down and allow to rest for another 45 minutes.

Turn out the dough onto a lightly floured work surface.  Knead a few times.  Cut into 15 even pieces.  Roll each piece into a rope about 7 inches long.  Tie into a knot and tuck the ends underneath.

Place the knotted rolls onto a baking sheet lined with parchment paper.  Cover with a clean towel and allow to rest while you heat up your oven.

Heat oven to 350 degrees F.  Brush the rolls with egg wash and sprinkle with toppings of your choice or no toppings at all!  Bake for about 25-30 minutes or until golden brown.  Cool for about 30 minutes.   Store in sealed plastic bag as you would bread.  Can be frozen after baked!

Enjoy! Happy Easter!

 Visit www.CountryCrock.com/recipes for recipes and meal inspiration.

Makes 15 Rolls

Bavarian Bread Dumplings - Semmelknödel

Most countries and cultures put dry, leftover bread to good use.  All forms of bread can be brought back to life with a little liquid and is a great way to stretch a dish.  The first recipe that comes to mind is Thanksgiving stuffing.  You have to have stale bread for stuffing!  Panzanella salad, French Toast and bread pudding are just a few recipes and they all say one thing - soul-satisfying comfort food.  Just the word "dumpling" creates a thought of home style Chicken and Dumplings. 
Growing up, I can remember stale bread on the counter that was usually "for the birds", but the bread was never wasted.  It still reminds me of a simpler time when something like a loaf of bread was sacred and valuable.  
These traditional bread dumplings from Austria and Bavaria are great for sopping up rich gravy from any meat dish.  They are very similar in texture to "stuffing".

Ingredients
5 kaiser rolls - stale and thinly sliced and cubed 3 Tbsp. unsalted butter 1/2 cup onion, minced 2 cups milk 1/4 cup minced parsley 1/4 cup flour Breadcrumbs (if needed) 1/2 tsp. freshly grated nutmeg 3 eggs, lightly beaten Salt and freshly ground black pepper to taste Hot gravy
Directions:
Transfer bread cubes to a large bowl.  Heat butter in a medium skillet over medium-high heat.  Add onion, and cook, stirring occasionally until golden brown; transfer to the bowl with the bread.  Add milk to the same saucepan and bring to a simmer.  Pour over bread.  Add parsley, flour, nutmeg and eggs.  Season with salt and pepper and using your hands, mix until evenly combined.  If the mixture is too wet, add breadcrumbs until the mixture can be formed into a ball.
Bring an 8-qt. pot of salted water to a boil over high heat.  Moisten hands with cold water and form bread mixture into 2" balls.  Carefully add dumplings to boiling water.  When dumplings float to the top, lower heat to a simmer and cook until firm; about 15 minutes(uncovered).  Using a slotted spoon, drain on paper towel and transfer to a serving platter.  Serve in bowls with plenty of hot gravy.

Makes about 12 dumplings. ~Adapted from Saveur

Easy, Buttery Garlic Knots

Super easy, fool-proof garlic knots.  Biscuit dough makes them fluffy and tender and practically melt in your mouth!  You can also use pizza dough if you have some in your freezer.  I keep two portions of pizza dough in my freezer at all times since I make homemade pizza once a week.  Try them both ways!  The garlic mixture is not overwhelming like some garlic knots can be, and I have even made the mixture to sprinkle on top of my pizza!

Ingredients

• 6 Tbsp. unsalted butter, melted
• 2 Tbsp. grated Parmesan cheese
• 3/4 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried parsley flakes
• 1/4 tsp. salt
• 1 tube refrigerated buttermilk biscuits or pizza dough

Directions

• Preheat oven to 400 degrees F.  Lightly oil a baking sheet, or coat with non-stick spray.  You can also use parchment paper or foil and lightly spray.
• In a small saucepan, melt butter and add Parmesan, garlic powder, oregano, parsley and salt.  Set aside.
• Halve each of the biscuits, making 16 pieces.  Roll each piece into a 5-inch rope and tie into a knot, tucking in the ends.  If using pizza dough, follow the same procedure.
• Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.  Place into oven and bake until golden brown, about 8-10 minutes.
• Remove from oven and brush with remaining butter mixture.  Serve immediately with warm marinara sauce or as an alternative to garlic bread with any Italian meal.

Enjoy!

~Adapted from Comfort of Cooking

Blueberry Summer Pudding for Two

Summer puddings are popular across the board in Eastern Europe, including Britain, not only for their flavor, but because they are a no-bake dessert.  They make good use of leftover bread and let ripe summer fruit take center stage.

1 pint fresh blueberries, washed and stemmed 2 Tbsp. sugar 1 Tbsp. water Pinch of salt 1 tsp. fresh lemon juice Brioche of Challah Bread
Line two ramekins with enough plastic wrap to fold over the top when filled.
In a small saucepan, combined all ingredients and bring to a boil.  Let simmer 4-5 minutes until blueberries release all their juices.
Cut six circles from the bread the same size as your ramekins.  You can place the ramekin on the bread and just cut around it.
Place one bread round in the bottom of each ramekin.  Place two heaping tablespoons of blueberries and syrup on top of the bread.  Repeat with another layer ending with a bread round.  Pour any leftover juices over the bread.
Fold plastic wrap tightly over filling.  Use empty ramekins to weigh down the filling.  Refrigerate at least 3 hours.  
When ready to serve,  peel back plastic wrap, invert ramekin onto serving plate.  Remove ramekin and plastic.  Garnish with whipped cream.

Savory Ham & Egg Muffins

We don't usually think of using Stove Top Stuffing Mix for breakfast, but this makes a delicious vessel to hold leftover Easter Ham to turn into a savory breakfast muffin.  This is one of those recipes where you can add just about anything here.  Swap out the ham for crispy bacon, chopped broccoli or spinach would be nice - and if you like your eggs with hot sauce, top off these muffins with a few shakes!

1 cup water 2 Tbsp. unsalted butter 2 cups Stove Top Stuffing for Chicken 3/4 cup minced leftover ham Cooking spray 3 large eggs, beaten 1/3 cup Cheddar Cheese (or any cheese that you like) 1/4 cup finely chopped roasted red peppers 1/4 cup sliced green onions Salt and Pepper
Preheat oven to 400 degrees F.
Bring water and butter to a boil in a small saucepan.  Stir in stuffing mix.  Cover, remove from heat and let stand 5 minutes; fluff with a fork.  Let stand, uncovered until cool enough to handle, about 10 minutes.
Add ham to food processor and pulse until chopped finely.  Set aside.
Coat muffin tins liberally with cooking spray.  Press about 1/4 cup stuffing into bottom and up sides of 6 muffin cups.  Pour egg evenly into stuffing cups.  Layer about 2 Tbsp. of the minced ham, cheese, roasted red peppers and green onions evenly over egg.

Bake at 400 degress F. for 18 to 20 minutes or until centers are set.  Let stand 5 minutes before serving.  These can be prepared the night before and you can pop them in the toaster oven for a quick - but filling breakfast!
Makes 6 muffins - this recipe can easily be doubled.

Linzer Muffins

A twist on the classic Linzer Tarts!

1 cup sliced almonds, toasted and cooled completely

1/2 cup sugar

1/2 teaspoon finely grated fresh lemon zest

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 cup whole milk

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

1 large egg

1/8 teaspoon almond extract

About 1/3 cup seedless raspberry jam

Confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups or fill with cupcake liners.

Grind almonds with sugar and zest in a food processor until almonds are finely ground.

Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined.

Put 1/4 cup batter into each muffin cup.

Top each with one rounded teaspoon of jam.

Divide remaining batter among cups. Bake until golden, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.

Apple Fritters

It would be a mistake to judge apple fritters by their appearance. Once you bite into that crunchy crust, you'll find a moist, fluffy dough filled with pieces of Granny Smith apples and the warm spices of cinnamon and nutmeg.
Fritters are usually served covered with powdered sugar, but in the recipe  we double the apple flavor by adding apple cider to the sugary glaze.

2 Granny Smith apples, peeled, cored and cut into 1/4" pieces 2 cup all-purpose flour 1/3 cup sugar 1 Tbsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/4 tsp. nutmeg 3/4 cup apple cider 2 large eggs, beaten 2 Tbsp. unsalted butter, melted Peanut or vegetable oil
Glaze:
2 cups confectioner's sugar 1/4 cup apple cider 1/2 tsp. cinnamon 1/4 tsp. nutmeg
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.  Whisk cider, eggs, and melted butter in medium bowl until combined.  Stir apples into flour mixture, stir in cider mixture until incorporated.
Set wire rack on baking sheet.  Heat oil in cast-iron pan over medium-high heat to 350 degrees.  Use 1/3 cup measure to transfer 5 portions of batter to oil.  Press battler lightly with the back of a spoon to flatten.  Fry until deep golden brown, 2 to 3 minutes per side.  Let fritters cool 5 minutes.

When fritters cool, whisk sugar, cider, cinnamon and nutmeg in medium bowl until smooth.  Top each fritter with 1 heaping tablespoon glaze.  Let glaze set for 10 minutes.
~Adapted from Cook's Country

Basil Pesto Muffins with Pompeain Olive Oil

Have you ever baked with Extra-Virgin Olive Oil? Most of us think of using olive oil in dressings, salads or as a condiment for dipping bread of crudite. You can substitute olive oil for any recipe that calls for butter or margarine - even cakes! These Basil Pesto Muffins are going to change the way you use olive oil. They have all the flavors of basil pesto - fresh basil, Parmesan and garlic - They are perfect as a snack or in place of garlic bread with nearly any pasta or meal with Italian flavors. I can remember my mom using this olive oil and remember the distinctive bottle it came in. Pompeian has been bringing the flavor of Tuscany to our tables for over 100 years!  The flavor is rich and fruity with true Italian flavor.  The folks at Smiley360 sent us on a blogger mission to enjoy the taste of this fine olive oil.

For the best tasting muffins, be sure to use Pompeian Extra-Virgin Olive Oil, and shred your Parmesan from a wedge rather than using preshredded. 2-1/2 cups all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 1 cup Pompeian Extra-Virgin Olive Oil, divided 3/4 cup whole milk 2 eggs 1 cup packed fresh basil, chopped 1 cup shredded Parmesan 1/3 cup sun-dried tomatoes, chopped 2 cloves garlic, minced Coarse sea salt Preheat oven to 350 degrees F.  Coat a 12-cup muffin pan with nonstick spray; set aside. Whisk together flour, baking powder and salt in a large bowl; form a well in the center. Combine 3/4 cup Pompeian oil, milk. and eggs in a measuring cup until eggs are lightly beaten.  Pour mixture into well of dry ingredients; stir only until dry ingredients are moistened. Fold basil, Parmesan, sun-dried tomatoes, and garlic into batter just until evenly distributed. Scoop batter into each muffin cup filling two-thirds full (about 1/3 cup). Drizzle 1 tsp. remaining olive oil over each muffin.  Sprinkle sea salt on top of each muffin.

Bake muffins until a toothpick inserted in center comes out clean; 20-22 minutes. These muffins are also great for brunch or snack sandwiches. Split muffins and fill with fresh tomato slices and mozzarella cheese.  Broil muffins for 2-3 minutes to melt the mozzarella and top with sliced tomato! To learn more about Pompeian Extra-Virgin Olive Oil, click here. Don't forget to click below for your $1.00 off coupon!

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Disclosure:  I have received a sample of Pompeian Extra Virgin Olive Oil from Smiley360 for free.

German Meat Pies

Growing up in a Polish family, we had sauerkraut often with many meals.  My Mom's sauerkraut was the best and I would make a sandwich with just sauerkraut.  When I saw this "burger" with sauerkraut, I had to give it a try.

I'm calling this recipe German Meat Pies since it was a German/Russian family that came up with this recipe.  Diner's, Drive-ins and Dives featured this recipe on one of the episodes and it was called a Lauer-Kraut Burger.  Ground beef, onions, cabbage and sauerkraut was the filling for these individual pies.

The dough in this recipe is very easy to work with and the results were light and tender.  It tastes similar to a soft pretzel dough.   

 

Burger Filling:

1 lb. ground beef
1 yellow onion, chopped 1/4-inch
2 teaspoons restaurant-grind black pepper, divided
1/2 medium head green cabbage, chopped 1/4-inch
1 lb. bagged sauerkraut
1 teaspoon salt

 Burger Bread Dough Mix:

1tablespoon active dry yeast
1/2 tablespoon sugar
1/3 cup powdered milk
4-5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/3 cup shortening
2eggs
1 teaspoon vegetable oil

For the burger filling: Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.

For the dough: Put the yeast and sugar in a 2cup measuring cup and add warm water to the 1/2 cup mark. Stir together and let set to activate. Put the powdered milk in another 1 cup measuring cup and add water to the 1 cup mark. Stir together. In large mixing bowl, add the flour, salt and shortening. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs. Then add the yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and then let rise 10 minutes. Pinch and let rise another 15 minutes.

To assemble the burgers: Put bench flour on the table and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24 by 30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches. Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Then pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place on a parchment-lined baking sheet. Repeat with the remaining ingredients.  Sprinkle with salt and pepper if desired.  Bake at 375 Degrees F. for 15 to 20 minutes.

This recipe makes 12 big pies!

~Adapted from Food Network

Pretzel Chocolate Chip Muffins

  Into sweet and salty?  Grab one of these muffins quick! Ground and broken pretzels in the batter and a pretzel streusel on top along with chocolate chips inside the muffin.    

For the streusel combine;
1/2 cup all purpose flour 1/3 cup sugar 1/4 cup each ground and broken pretzels 1/4 tsp. cinnamon 6 Tbsp. unsalted butter, melted
For the muffins, whisk:
1 cup all-purpose flour 1 cup ground pretzels 1/2 cup mini semisweet chocolate chips 1 Tbsp. baking powder 1/2 tsp. salt 1/4 tsp. ground cinnamon 1 cup whole milk (or buttermilk) 2/3 cup sugar 2 eggs 1/4 cup canola oil 4 Tbsp. unsalted butter, melted 1 tsp. vanilla extract Pretzel or other coarse salt

Preheat oven to 400 degrees F.  Line a 12-cup muffin pan with liners; coat with nonstick spray.

For the streusel, combine 1/2 cup flour, 1/3 cup sugar, 1/4 cup ground pretzels and 1/4 tsp. cinnamon.  Stir 6 Tbsp. butter into dry mixture, cover and chill.

For the muffins, whisk together 1 cup flour, 1 cup ground pretzels, chocolate chips, baking powder, salt and 1/4 tsp. cinnamon.  Whisk together milk and 2/3 cup sugar until sugar dissolves.  Add eggs, oil, 4 Tbsp. butter and vanilla; stir into flour mixture.  Let batter sit 2 minutes, then divide among muffin cups.

Squeeze streusel into clumps; top muffins with it and sprinkle with coarse salt.  Bake muffins until a toothpick inserted in centers comes out clean, 17-19 minutes.  Let muffins cool in pan 10 minutes.

~Adapted from Cuisine at Home

       

Grilled Banana Bread Ice Cream Sandwiches

A summer time make-over on an old classic! The grill can be your best friend when it comes to summertime desserts. Every thing tastes better grilled or toasted. Even banana bread!

Store-bought or homemade banana bread, sliced about 1" thick 1 pint of your favorite ice cream Chopped walnuts

For the sandwiches:  Preheat a gas or charcoal grill on medium high heat.  Place the banana bread slices on the grill and cook until dark grill marks form, about 2-3 minutes.  Flip and cook for an additional 2 minutes.  Allow to cool before making sandwiches. 

Remove the ice cream from the freezer and thaw until spreadable but not melted, about 10 minutes.  Scoop a generous amount of ice cream (about 1 cup) on a slice of grilled banana bread and spread evenly across the surface.

Top with another slice of banana bread, pressing firmly to even out the ice cream.  Roll in chopped walnuts if desired.  Wrap tightly in wax paper or plastic wrap.  Freeze for at least 1 hour.  

. Allow to thaw for a few minutes before serving to soften the bread and the ice cream. ~Adapted from Cooking Channel