Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Monday, September 9, 2013

Savory Dill Monkey Bread

Dude.  This bread.  I can't even. I mean. I don't even know what to say about this.  IT'S SO GOOD. 

Charlie and I went to a restaurant called The Bristol this weekend.  It was absolutely amazing from start to finish but our favorite part, without a doubt, was their ridiculous Savory Dill Monkey Bread.  I hopped online as soon as we got home, and found the EXACT recipe from Food Swoon.  Thanks Food Swoon.  You're my new fav blog. 

Since I don't bake, I wanted to take some major shortcuts but Charlie encouraged me to make it from scratch.  Actually, he baked this entire thing.  I just annoyingly hovered around the kitchen. 

Start by dissolving the yeast in some warm water and sugar.  

After about ten minutes, it looks like this.  All bubbly and what not.

Next, whisk together the salt and bread flour.  (PS - I typed "whisky" three times there).  Oopsies.

Next, using your bread attachment on your stand mixer, add the egg, melted butter, milk and fresh dilly dill.
Yummmm. Let it mix on medium until the dough pulls away completed from the sides.

Knead gently and place in a greased bowl and cover with plastic wrap.  Place it somewhere warm to proof for about 30 mins.  Our microwave is usually warm from the oven being on, so I popped it in there.

Ta daaaaaaaaaaaaaaaaa.

While the dough is proofing, go ahead and make your dill butta.

Next, roll 1 inch dough balls.  I didn't count how many and we both rolled them, so they were different sizes but it totes doesn't matter.

Dip the dough into the melted dill butter then add the dough ballllzzz into different types of containers.  Ramekins work well, but really you can put them in anything.  Just remember that they will puff up from the second proofing and from baking.

Proof them again for another 20 mins then brush again with the butter and finish with a sprinkle of kosher salt on top. Bake at 375 until golden brown. Ours baked for about 16 mins, but check them at 12 mins or so. Brush them with the remaining butter throughout the baking process, about every 4 mins or so. 

Here is the exact recipe from Food Swoon.  Thanks again for tracking down this amazing Chicago restaurant recipe!!

2 tablespoons warm water (about 110-115 degrees)
1 1/2 teaspoons dry active yeast
1 teaspoon white sugar
2 ¼ cups bread flour
1/2 teaspoon kosher salt
1/2 cup whole milk
1 egg
1 tablespoon buttermelted
2 tablespoons fresh dill, torn into small pieces
8 tablespoons melted butter (6 tablespoons for the dill butter, 2 tablespoons for brushing during baking)
2 tablespoons fresh dill, torn into small pieces
Sea salt

Make the Yeast: Combine the yeast, sugar, and warm water in a small mixing bowl. Set aside for ten minutes at room temperature to allow the yeast to proof. You should see bubbles forming at the surface.
Make the Dough: Whisk the flour and salt in the bowl of an electric mixer. Attach the dough hook and slowly add the yeast mixture to the flour, followed by the milk, egg, 1 tablespoon of melted butter and 2 tablespoons of dill. Mix on medium speed just until the dough releases from the side of the bowl, then knead dough lightly with your hands. Transfer the dough to a lightly greased bowl, cover with plastic wrap and place in a warm place to rise for 30 minutes.
Make the Dill Butter: While the bread is rising, stir two tablespoons of dill into six tablespoons of melted butter. Set aside.
Assemble the Monkey Bread: Preheat oven to 375 degrees. After the dough has risen, punch it down and roll into 1-inch balls. (Pandel says his recipe makes 56 dough balls but I have never gotten that many. I get about 40, so I must make mine slightly bigger.)
Roll each ball in the dill butter and place the balls in individual ramekins. I generally use 1-cup ramekins and place about 7-8 in each one. They will rise before baking and again in the oven, so don’t overfill your ramekins.
Allow the monkey bread to rise in a warm place for 20 minutes. Brush the bread again with the dill butter and sprinkle with sea salt. Bake for approximately 12 minutes, brushing twice throughout the baking with the remaining two tablespoons of melted butter. (Bread should feel very soft and springy when done.)
Stay Hungry! 

Wednesday, July 24, 2013

Homemade Garlic Breadcrumbs

Something I've been focusing on during maternity leave is cutting down on our wastefulness.  Take, for example, this little project.  My family came to visit the weekend before last and I bought a big loaf of Italian bread to make garlic bread with.  The weekend got busy and everybody brought food and even a carb lover like me had to admit that garlic bread wasn't necessary.  So I bagged up the bread, put it in the fridge, and figured we'd make sandwiches with it the next week.  But we never did and by this weekend I just had a bag of super stale bread.  Instead of tossing it (directly into Fred's mouth), I decided to make breadcrumbs.  It's a quick little endeavor that uses up stale bread and ensures you have tasty, homemade breadcrumbs for future recipes.

I used:

stale bread
olive oil
salt & pepper
herbs of your choice (I went with Herbs de Provence)

I turned the oven on to 350 degrees and then cut the bread into chunks and put into my food processor along with two cloves of garlic, a teaspoon of Herbs de Provence, and a few shakes of salt & pepper.  It all depends on how salty, garlicky, and herby you want your breadcrumbs.  I put the food processor on pulse and let in a small stream of olive oil (a tablespoon or two) while they chopped into a fine crumb.

Using a silpat-covered baking sheet, I spread the crumbs out into a thin layer and popped into the hot oven for 15 minutes, mixing them up every 5 minutes so all crumbs had a shot at being toasted.  I let them cool once out of the oven and then stuck into a mason jar for future use.  

They're perfectly flavored and will be great in any recipe that calls for breadcrumbs.  Here are a few Hardly Housewives favorites:

Stay hungry!

Monday, March 18, 2013

Cheesy Corned Beef Bread

If you're anything like me, you made WAY too much corned beef for St. Patty's Day and now you don't know what to do with it.  Don't worry.  I have JUST the recipe for you.  Actually...I have two recipes.  Although you have to wait until Wednesday to find out the second.  

Anyway, enter cheesy corned beef bread.  This. Was. Amazing.  Both Charlie and my brother-in-law flipped their lids over this one.  This bread is just hurtin' people up in here. 

Crispy, ultra savory, and just the right amount of cheese.  Loads and loads of it. 

If you're feeding a crowd, I would go ahead and make double.  Or even triple. My husband and bro-in-law ate half a loaf each.

Mommy likey.  Mommy want cheesy. 

Here's the recipe.  Read it and weep my friends.

1.5 Cups of Cooked Corned Beef, Chopped 
1 Block of Cream Cheese, Room Temp
1/4 Cup of Mayonnaise 
1/4 Tsp of Garlic Powder
1/4 Tsp of Fresh Ground Pepper 
1/4 Cup of Parmesan Cheese, Shredded 
1/2 Cup of Swiss Cheese, Shredded 
1 Baguette, Sliced in Half Lengthwise 

Mix all ingredients together, until creamed thoroughly.  Remove some of the inside of the bread to make a little canoe.  Spoon mixture into inside of baguette.  Cook in a 375 degree oven for 8-10 minutes.  Turn oven up to 425 to ensure the top is nice and golden. Cut it up and serve.  TIP:  if you don't want to cook up an entire corned beef just for this recipe, you can get sliced corned beef from the deli cut thick.  That would work great too. 

 Watch your fingers...I almost lost one.  Stay hungry! 

Monday, February 25, 2013

Cheesy Jalapeno Bread

I know my husband pretty well.  I know what he means when he says certain things.  For example, "I'm hungry" means he wants a full on meal.  "Will you make me a snack?" however, means he wants something fun to eat.  Something probably not so healthy, and something probably involving cheese.  Just so happens to be my specialty.

I desperately need to go to the grocery store.  It's scary.  We have barely anything, but I was able to rummage up enough to make something soul satisfying and fun for Monday eve.

This passed the hubby test.  And the HH Hungry test.

This would be a delicious appetizer or a great alternative to cheesy garlic bread.

Here is the recipe:

1/2 Baguette, Sliced in 1/2" Rounds 
2/3 Cup of Mayo 
3/4 Cup of Cheddar 
1/2 Cup of Parm 
1/2 Jalapeno, Finely diced 
2 Tsp Worcestershire 
1/2 Tsp Garlic Powder
1 Garlic Clove, Finely chopped 

Lay out the bread rounds on a baking sheet.  Mix all of the ingredients together and then spread mixture on top of each round.  Bake in a 400 degree oven for 12-15 minutes or until bread is golden brown and crispy.  YUM.  By the way, this is a great recipe because all of the measurements are estimates.  Have fun with it - it's just cheesy bread after all. 

Stay hungry! 

Thursday, December 22, 2011

Yorkshire Pudding

What in the world is Yorkshire Pudding?

Until last week, I didn't have the faintest clue.  I thought I knew what it was, but I was so far off it's ridiculous.  I thought it was some weird meat jello salad gone terribly wrong.  I don't know how meat jello salad could go wrong.  It's wrong from the get go.  

Anyway, to best describe it, it's just like a popover but BETTER.  I saw this on the Food Network last week and had to try it out.

YUM.  They are like doughy, creamy, soft, pillowy bites of heaven.

Here are our simple ingredients:
Sea or Kosher Salt
Beef Drippings 

Pre heat the oven to 450.  Add the milk and eggs together.

Whisk until they are nice and frothy like this.

Mix the flour and salt in a separate bowl and slowly add the flour into the eggs and milk.   Ignore my whisk.  It shouldn't have been in there.  Use a spoon instead.

Gently stir until just combined.  If you have some lumps and bumps don't worry.  Just stir it the best you can and make sure there aren't HUGE chunks of flour floating around.  Little ones like I have are fine.

Next, spoon a tablespoon of the beef drippings into each of your ramekins.  Try to get the clear beef drippings, otherwise you'll have some discoloring on the top of your Yorkshire Puddings.  If you are vegetarian or don't want to use the drippings, simply add just a tablespoon of canola or vegetable oil in each of the ramekins instead.

Let the drippings heat up in the oven until they are screaming hot (about 5-7 minutes).  Then, quickly remove the ramekins from the oven and pour the batter right on top of the hot drippings.  Fill up about 2/3 of the way up. Pop them back into the oven for 12-20 minutes or until they are nice and puffed up and golden brown.

I would have photographed this but I was a little scared dealing with boiling hot oil and trying to hover over an oven with one hand holding my camera.  BE CAREFUL.

Safety first.

Don't this look glorioussss?  Now they will only stay puffed up like this for about a minute.  So you want to bring them to your table/serve them immediately.  Basically this should be the very last thing you make for your meal. 

Just a little close up to torture you.

This one was cute too.  Next time you make prime rib, make THESE.  You won't be sorry.  Stay hungry!

Yorkshire Pudding Recipe 
3/4 Cup Flour 
  • 1/2 Tsp Sea or Kosher Salt
  • 3 Eggs
  • 3/4 Cup Milk 
  • 3 Tbs Drippings from Prime Rib 

  • Preheat the oven to 450 degrees and mix flour and salt together in one bowl.  Beat the eggs and milk together in another bowl until nice and frothy.  Slowly add dry ingredients to the eggs and milk, stirring gently.  Some lumps are fine.  Add a tablespoon of beef drippings to the bottom of each large ramekin.  If you wanted to make one big Yorkshire Pudding, you could just do this in a large cast iron pan.  Put the drippings in the oven and leave until they are extremely hot - about 5-7 minutes.  Pour batter into each dish or in large dish (whichever you use) and place back into the oven.  Cook until they become big and puffy and golden brown, about 12-20 minutes.  Serve immediately and enjoy! 

Thursday, November 17, 2011

Fresh Baked Bread

Nothing says, I've been slaving away in the kitchen for hours on end to make the perfect Thanksgiving meal because I'm a domestic goddess, quite like baking your own fresh bread.  The awesome thing?  It's so easy!  Come along...

My nearest and dearest friend Lauren, introduced me to this recipe she found at Steamy Kitchen.  It's such a simple recipe, Jaden has her four year old son do it!  PS - could he get ANY cuter?  What a heartbreaker.

Anyway, I decided to make my friend Lauren do it.  A four year old and Lauren have quite a lot in common, including a general resistance to direction and the overall desire to throw flour around.  I can say those things about her because she is a womb to tomb, birth to earth kinda friend (any West Side Story fans out there?) and since she lives only a block away, she puts up with my nonsense regularly.

Start with these four simple ingredients:

Bread Flour
Instant Yeast
Sea Salt (or kosher salt)
Warm Water


In your large mixing bowl of flour, sprinkle your yeast around. 

Add your salt.  We used Trapani sea salt.  I got mine at TJ Maxx, but you can use kosher salt too.  Steamy Kitchen provided a great link on the difference in salts.  Generally speaking, sea salt and kosher salt adds more of that delicious briny and pop of flavor that table salt doesn't possess.  I love it and use it every possible chance I get.

Add your lukewarm water to kick start all of the active ingredients in yeast so the bread will puff up and smell delicious!  I hope you are following along with my super technical descriptions here. 

Remove your hardware (that means rings ladies and gents!) and prepare for mix off.

Get on in there and gently move the dough around with your fingers so it starts to form a loose, sticky ball.

Ok it should start looking like this.  Lauren said it looked a little dryer than the last time she made it so we added about a teaspoon of water.  That did the trick...

...and it ended up looking like this.  I am a weirdo and love eating raw dough.  Try not to do this.

Get some plastic wrap...

...and cover it up tight.  Lauren asked me where the warmest place in my condo is.  Without a question, our bedroom.  That place is like a sauna.   

And off she went.  Isn't she the cutest?  Normally it's infuriating to know someone who is as naturally skinny and tiny and dainty as this one, but it's pretty impossible not to like her.  She cracks me up too much.

So... this is funny a story.  Since my husband was away on a work trip, we decided we would put the bread on his side of the bed to rise, and to, you know, keep me company.  We were on our second bottle of wine and thought this was a fantastic idea at the time.  Night night little bread, go bready by.  We'll see you in 12 - 20 hours!  I should be ashamed of myself.

Note:  Because I didn't have enough time to let it rise the full 20 hours before baking, we just stuck with the minimum of 12 hours that Steamy Kitchen suggests.  It still came out great.

Good morning dough!  This is what it looked like after 12 hours.  Not quite like waking up next to my husband, but close.

Ok, now, grab your dough and form a loaf.  The dough, most likely because I didn't let it rise for the full 20 hours, wasn't too sticky so I didn't even really need the flour or to wet my hands.  I picked it up, gently folded it into itself to make this pretty little dough ball and placed the bottom side of the dough in the flour, mostly for aesthetic reasons.  You'll see why later.

Now, you want to place the dough in a towel lined bowl that you have sprinkled with flour.  Same bowl you have been using is just fine. 

Cover the dough with the towel and let the dough rest for another 2 hours.  I ran out of time so I decided to let it go for one hour and it still came out great.  I used this beautiful towel our friends Dave and Sarah gave us as an engagement gift.  So adorable.  I would wear this as a loin cloth if it were socially acceptable.

Ok this is what Darlene the dough ball looked like after an hour.  It's amazing to me how much this has transformed from a sloppy goopy mess to this perfectly rounded loaf. 

Steamy Kitchen used a cast iron dutch oven.  I do not have such a device, but luckily as Jaden states, any large pot with a lid will do.  This is a 6 quart All Clad pan (it just needs to be 4" deep). Put your pan in the oven while it's preheating to 450 degrees so it gets the opportunity to heat up slowly.  

I lined mine with wax paper AFTER I took the pan out of the oven.  Otherwise, as Lauren pointed out, I would have had ashes. She's smart, I'm not. You don't have to add wax paper necessarily, but I was worried it would stick.  Flip the dough in, bottom side up and wiggle the dough around so it's about center.  Put the lid back on and place the pan back in the oven and wait for the heavenly smells of Panera to enter your living room.

This is what it looked like after 30 minutes in the oven.  Remove the wax paper so it doesn't burn and put it BACK in the oven, uncovered for another 15-20 minutes.  I wanted mine extra crunchy on the outside so I did it for a full 20.

And here is she!!!  Doesn't this look incredible?! 

I LOVE how the flour looks on the outside and the deep crack down the side.  It looks so rustic and homey and smells to die for.

We compared this batch to the one Lauren made a couple of weeks ago.  Because I didn't let it rise for the full 20 hours and didn't let it rest for the full 2 hours after forming the dough, it wasn't quite as airy.  It was still absolutely delicious, moist and lovely, however, so if you don't have the time to commit to a 23 hour baking process do not fret.  I managed to eat 1/3 of the loaf at 7:30 am with unsalted butter and garlic salt. 


Speaking of, who said man can't live on bread alone? 

Give this a go this Thanksgiving and let us know what you think!  Stay hungry!

Fresh Baked Bread Recipe
3 cups bread flour
1/4 Tsp instant yeast
3/4 Tbs of sea or kosher salt
1 1/2 cups warm water

Combine all ingredients in a big bowl with your hands until a very loose dough ball forms.  Seal with plastic wrap and let dough rest in a warm place for 12-20 hours.  If the dough is super sticky wet your hands.  Otherwise, lift dough with your hands and gently form a rounded dough ball.  Do this by slowly folding the ends under and into itself. On a floured board, let the dough sit in flour.  Add dough to a kitchen towel lined bowl and let rest for 2 additional hours.  Preheat the oven to 450 WITH the covered pot of your choice inside so it heats up gradually.  Add wax paper if desired and the dough, flour side/bottom side up.  Bake in covered pot for 30 minutes.  Remove lid and wax paper and cook for an additional 15-20 minutes.  Enjoy!!