Tag Archive | in the kitchen

Homemade French Bread

I love to bake. I have for a long time. And a few months ago I started to have “baking days” every Saturday to make breakfast foods, or sweet treats – and lately I have been making fresh, homemade French bread to go along with Sunday dinner the following day. I searched for a good recipe and got started. I absolutely love the smell of the yeast rising and rolling out the dough and watching it rise.

Anyways, I found a really yummy recipe that I love to make and my family likes to eat. So I wanted to share my find with you all today.

 

bread

 

Here are the ingredients:

French Bread

1 1/2 T instant yeast

1/2 C very warm water

1 1/2 T sugar

2 C water

1 1/2 T oil

2 1/4 t salt

6 C flour

 

The yeast and sugar will be set in the 1/2 C of warm water for ten minutes. While you’re waiting for that to rise, get your oil, water, and salt poured into your bowl or mixer. When the yeast is ready, pour it into the mixer with oil, water, and salt along with 3 of the 6 C of flour. Mix together. Gradually add one cup at a time of the remaining 3 C of flour.

Knead for 5 minutes.

Set out on floured surface and let dough rise for one hour. During that one hour, knead the dough every ten minutes. So, if you start your hour at 1:30, knead at 1:40, 1:50, etc. and will knead for the last time at 2:20 before your hour is complete at 2:30. (Does that make sense?)

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Divide dough into four equal parts. Roll out each chuck with rolling pin and roll up into small loaves of bread. To give it that simple but pretty look, slice three diagonal lines through each of the loaves and brush the top of each loaf with an whipped egg white.

Let loaves rise for 30 minutes.

Bake in oven for 10 minutes on 425* F, then 20 minutes on 375* F.

 

When it’s all done enjoy the wonderful delight of warm, fresh baked French bread.

 

*The original recipe was found here and there’s a tasty looking spread to go atop the bread if you so desire!

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Homemade Cornbread Recipe

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My family loves this recipe! So whenever we have chili or anything else cornbread would go well with, I whip up a batch of this wonderful recipe! I hope you enjoy!

 

Ingredients:

1 cup cornmeal

1 cup flour

1 tsp baking powder

1 tsp salt

1/3 cup honey

1/2 cup yogurt (or sour cream)

1/2 cup milk

1/2 stick butter (melted)

 

Preheat oven to 375*F (see bottom for cast iron skillet tip/instructions)

Mix dry ingredients together and set aside. In a separate bowl, mix together wet ingredients and add to dry ingredients. Mix together thoroughly, but don’t beat it.

I love baking my cornbread in a cast iron skillet, and if you would like to do that… pour enough oil into your pan to lightly and evenly grease the bottom. Set it in the oven while your oven is preheating. When it’s ready, pull it out, pour in your batter, put it back in the oven.

Bake for 15-18 minutes

I love to serve this hot with a pad of butter. Yummy! Enjoy!

Freezer Breakfasts

I enjoy trying my hand at making healthy, whole-grain foods, especially for breakfast. But usually for breakfast my family tries to move along quickly so we can clean up and get the kids’ school books on the table to start the day. That never leaves enough time for me to prepare and serve things like pancakes and muffins each morning (unless I got up earlier than I already do) for breakfast. So, a few months ago I started making whole-grain breakfast foods ahead of time, packaging them up in individual serving-sized bags, and freezing them. This has worked out wonderfully!

I whip up a (BIG) batch of either pancake (or muffin) batter…

Be creative with it! I have a basic buttermilk whole-wheat pancake recipe, and then I add it different ingredients. I’ve done banana and pecan, chocolate chip, pumpkin, and apple cinnamon before. I also do the same for muffins, too. If you like doing waffles, or scones that would probably work just as well!

And package them up…

2 per sandwich-sized bags

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And freeze them (we have a drawer in the bottom of one of our freezers for my breakfast foods)…

Make sure when you’re packaging them up that they are completely cooled. Otherwise, the pancakes will be a terror to try to separate from each other after frozen.

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All we have to do in the morning is grab a bag, warm it up, and eat it! Yummy!

I started doing this to try to get whole-grains into our day, and so far it has worked pretty well. Not everyone eats the pancakes/muffins/etc every day, because we also have a couple other breakfast options. But for the most part, I have been happy with how it is working!

Have you ever done anything like this before for your family? How did it work and what did you make?

Slow Cooker Caramel Apple Cider

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This drink is absolutely perfect to sip on in autumn evenings! And it smells so delicious while it’s in the crock pot.

Here it is! *keep in mind that my family is pretty big, so I make a lot.*

apple.cider

2 cans of frozen apple juice concentrate (which makes 1 gallon of apple juice)

6-8 cinnamon sticks

Can of caramel sauce (I use Smucker’s. Their can is 12.25oz and I use half of it for a batch)

Make the apple juice and pour it into your crock pot with the cinnamon sticks for 4 hours on high. You could also make it in the morning and keep it on low, that way your house can smell wonderful all day! I did that recently and loved it!

Before you serve it take out the cinnamon sticks and stir in the caramel sauce. I use half a can of Smucker’s. After a while of sitting, the caramel will start to settle, just give it a quick stir and it will be fine.

To make it even more fun you can also top it off with a scoop of whipped cream!

Also, a quick tip: You can reuse cinnamon stick about 5-6 times. Just rinse them off, let them dry, and grate off the top layer to make them good as new!

This makes the perfect autumn or winter get-together drink, or just something to sip on at home to keep cozy and warm! My family loves it!