White Bread (And Cinnamon Swirl Bread)

White Bread (And Cinnamon Swirl Bread)

Ingredients

·        4½ teaspoons instant yeast two 0.25-ounce packets

·        ¾ cup + 2⅔ cups warm water divided

·        ¼ cup granulated sugar

·        1 tablespoon salt

·        3 tablespoons unsalted butter, cubed, at room temperature

·        9 to 10 cups all-purpose flour

·        3 tablespoons unsalted butter melted, for brushing

Directions

1.      In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.

2.      Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.

3.      Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.

4.      Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.

5.      Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.

6.      Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).

7.      Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

*To make cinnamon swirl bread, roll each half of the dough out on silicone mat (to width should be length of bread pan). Brush each half of dough with about 1/2 Tbsp melted butter and sprinkle with mixture of ¼ sugar and ½ Tbsp cinnamon. Roll up and pinch to seal. Pull ends down over pinched edge of loaf to seal ends. Place seam-side down in bread pan and brush top with butter. Let rise as usual.

https://www.browneyedbaker.com/white-bread-recipe/#wprm-recipe-container-44947

Skillet Chicken with Creamy Cilantro Lime Sauce

Skillet Chicken with Creamy Cilantro Lime Sauce

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Ingredients

·        4 skinless boneless chicken breasts

·        1/4 teaspoon salt

·        1/4 teaspoon freshly ground black pepper

·        1 Tablespoon olive oil

·        1 cup chicken broth

·        1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)

·        1/4 cup finely chopped onion

·        1 Tablespoon chopped cilantro

·        ¼- ½ teaspoon red pepper flakes

·        3 Tablespoons heavy cream

·        2 Tablespoons unsalted butter, cubed

Serve over rice

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Instructions

1.     Preheat oven to 375°F (190°C).

2.     If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper.

3.     In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

4.     Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

5.     Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.

6.     Serve chicken with sauce spooned on top of rice.

https://sallysbakingaddiction.com/skillet-chicken-with-creamy-cilantro-lime-sauce/

Caramel Rice Krispie Treats

These were originally "salted caramel", but I didn't want to go overboard on the salt, so I cut it down a lot. It called for 1 full tsp, which seemed like a lot for an 8x8 pan.

Caramel Rice Krispie Treats

6 cups Rice Krispies
1 stick unsalted butter
1/2 cup dark brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1/4 teaspoon kosher salt or flaked sea salt
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

Spray an 8x8″ baking pan with non-stick cooking spray and set aside.

In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 5-7 minutes, stirring frequently to keep the caramel from scorching.

When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour in the Rice Krispies and stir quickly to coat completely. Add the last cup of marshmallows and mix to combine.

Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely and then cut into squares.

https://ourbestbites.com/salted-caramel-rice-krispie-treats/

BUTTERY GARLIC AND HERB PULL-APART BUBBLE BREAD

Definitely not a "light" bread, but everyone loved this.

BUTTERY GARLIC + HERB PULL-APART BUBBLE BREAD

TOTAL TIME 2 HOURS 10 MINUTES

INGREDIENTS

DOUGH:

·         1 1/2 cups warm water

·         1 tablespoon instant yeast (see note for active dry yeast)

·         2 tablespoons sugar or honey

·         1 teaspoon salt

·         3 to 4 cups all-purpose or whole wheat flour, about 15-20 ounces (see note)

BUTTER MIXTURE:

·         1/2 cup (1 stick, 8 tablespoons) butter

·         1/2 teaspoon dried basil, lightly crushed between fingers

·         1/2 teaspoon dried oregano, lightly crushed between fingers

·         1/2 teaspoon garlic powder

·         1 cup grated Parmesan (or Asiago) cheese

INSTRUCTIONS

1.      In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.

2.      Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers. Let the dough rest in the bowl for 10 minutes.

3.      Melt the butter and stir in the seasonings and garlic powder.

4.      Pat the dough into a thick 8-inch square (doesn't have to be exact). Cut into 8 strips and cut each strip into 8 pieces to end up with about 64 small pieces.

5.      Roll each piece lightly into a ball (should just take a second or two in the palms of your hands - it's ok if they look kind of rough and misshapen).

6.      Dip each dough ball in the butter/seasonings mixture (or dump several in the butter mixture at a time) and place in a single layer in the bottom of a bundt (or in two loaf  pans – it will look like you can fit it in one, but don’t – they’ll rise a lot) pan.

7.      Sprinkle the first layer of dough with Parmesan cheese. Repeat the process adding layers of butter-dipped dough, sprinkling each layer with a little more Parmesan cheese.

8.      The layers won't be super even or exact. That's ok! Don't stress. Sprinkle any remaining Parmesan cheese over the top of the last layer. Cover the bundt pan and let rise until very puffy, 45-60 minutes.

9.      Preheat the oven to 350 degrees F.

10.    Bake the bubble bread for 25-35 minutes until golden and baked through.

11.    Turn the bread out onto a serving plate or cooling rack (it can be served right side up or upside down). Pull off pieces of bread and enjoy!

HTTPS://WWW.MELSKITCHENCAFE.COM/GARLIC-PULL-APART-BUBBLE-BREAD/

Black Bean and Quinoa Enchilada Bake

Jeremy is a professed quinoa hater, but he admitted that he really liked this.

Black Bean and Quinoa Enchilada Bake

Prep Time25 minutes

Cook Time35 minutes

Total Time1 hour

Ingredients

·        1 cup uncooked quinoa rinsed

·        2 cups water

·        1 tablespoon olive oil

·        1 small onion diced

·        3 cloves garlic minced

·        1 jalapeño seeds and ribs removed,diced

·        1 red bell pepper seeds removed, diced

·        1 orange or yellow bell pepper seeds removed, diced

·        1 cup corn frozen kernels

·        Juice of 1 small lime

·        1 teaspoon ground cumin

·        1 tablespoon chili powder

·        1/3 cup chopped cilantro

·        Salt and pepper to taste

·        30 oz canned black beans, rinsed and drained

·        2 cups red enchilada sauce

·        2 cups shredded Mexican cheese

·        Toppings: Sliced green onions avocado slices, sour cream, optional

Instructions

1.      Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2.      Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3.      In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4.      In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.      Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

6.      Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce. We like to serve it with tortilla chips.

https://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/