Sicilian White Bread
Made this with my father and it was yummy! Not the healthiest but great for once and awhile!
Made this with my father and it was yummy! Not the healthiest but great for once and awhile!
1 quart warm water
2 TBSP honey
1 lb flour
1/4 cup olive oil
3 TBSP salt
4 TSP garlic powder or fresh pureed garlic
2 lbs 8oz of Semolina flour or durum wheat
NOTE Semolina gives it more flavor!
1. Dissolve the yeast in the warm water. Mix the honey, flour, olive oil, salt, garlic and all but a handful of the durum wheat. Once the ingredients have formed a dough, continue to knead for about 10 minutes adding the remaining flour as necessary to form a smooth, soft dough.
2. Place the dough in an oil bowl and turn to coat with oil. Cover and let it rise in a warm place until double in volume.
3. Punch the dough down. Let rise again until it doubled in volume the second time.
4. Divide the dough into 4 equal pieces. Shape the pieces into loaves. put slights on the tops of them.
5. Let the loaves rise until they are 1 1/2 time the original size.
6. Bake at 410F using steam for the first 10 minutes until the loaves are golden brown.
NOTE: to create steam in your oven: place a cookie sheet or pot on the lower racks with water in it and allow you oven to fill with steam. The steam will give you a crispier crust.
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Bread Machine Sweet Potato Rolls
Ingredients
3/4 cup milk
1 Can sweet potato drained ( or 1 cup cooked mashed/pureed sweet potato)...
3 tablespoons melted coconut oil, plus a little for brushing the tops (can use butter)
1 large egg, beaten
4 cups all-purpose flour
4 tablespoons granulated sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
Directions
place all ingredients into your bread machine according to the manufacturer directions ( In mine, its in the order listen in the ingredients list)
set your machine to the Dough cycle. Let it do it's thing.
When the cycle finishes, tear pieces off of the dough to make 24 balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. I grease mine with Coconut oil.
Bake in a 375° oven for about 20 to 23 minutes, until nicely browned. Brush the tops with coconut oil (or butter) while they're still hot fresh from the oven.
Enjoy responsibly!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Ingredients
3/4 cup milk
1 Can sweet potato drained ( or 1 cup cooked mashed/pureed sweet potato)...
3 tablespoons melted coconut oil, plus a little for brushing the tops (can use butter)
1 large egg, beaten
4 cups all-purpose flour
4 tablespoons granulated sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
Directions
place all ingredients into your bread machine according to the manufacturer directions ( In mine, its in the order listen in the ingredients list)
set your machine to the Dough cycle. Let it do it's thing.
When the cycle finishes, tear pieces off of the dough to make 24 balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. I grease mine with Coconut oil.
Bake in a 375° oven for about 20 to 23 minutes, until nicely browned. Brush the tops with coconut oil (or butter) while they're still hot fresh from the oven.
Enjoy responsibly!
Ultimate Chicken Casserole
Ingredients
...
4 boneless skinless chicken breasts - cut into bite sized pieces
2 cans reduced fat cream of chicken soup
1 1/5 cups water - divided
2 tsp Better than bullion (or 2 chicken bullion cubes)
6 oz sliced provolone cheese
8 oz package of dry Pepperidge Farm stuffing mix
Directions
Pre-heat oven to 375
Layer cut chicken pieces on the bottom of a 8x11 inch baking dish.
Layer provolone cheese slices on top of chicken evenly
Mix 3/4 cup warm water, 1 tsp better than bullion and 1 can of reduced fat cream of chicken. pour over cheese.
Layer Stuffing mix on top of soup mixture
Mix an additional 3/4 cup warm water, 1 tsp better than bullion and 1 can of reduced fat cream of chicken. pour over stuffing.
Cover with tinfoil and bake for 50-60 minutes (until chicken is cooked through)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Ingredients
...
4 boneless skinless chicken breasts - cut into bite sized pieces
2 cans reduced fat cream of chicken soup
1 1/5 cups water - divided
2 tsp Better than bullion (or 2 chicken bullion cubes)
6 oz sliced provolone cheese
8 oz package of dry Pepperidge Farm stuffing mix
Directions
Pre-heat oven to 375
Layer cut chicken pieces on the bottom of a 8x11 inch baking dish.
Layer provolone cheese slices on top of chicken evenly
Mix 3/4 cup warm water, 1 tsp better than bullion and 1 can of reduced fat cream of chicken. pour over cheese.
Layer Stuffing mix on top of soup mixture
Mix an additional 3/4 cup warm water, 1 tsp better than bullion and 1 can of reduced fat cream of chicken. pour over stuffing.
Cover with tinfoil and bake for 50-60 minutes (until chicken is cooked through)
1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese,
softened 1 cup shredded cheddar cheese
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. ***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water. This helps soften to bake better and removes some heat.
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