Bread

Holiday Stuffing

 

Holiday Stuffing

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 10-12 cups dried bread (cubed)
  • 1 cup celery plus celery leaves chopped (light green ones)
  • ¼ cup chopped fresh parsley leaves
  • ½ cup onion chopped
  • 1 teaspoon dried sage (more if desired)
  • 1 stick butter
  • 2 cups chicken broth
  • Salt and pepper to taste

Method

1

Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside

2

In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth

3

Cover dish with foil for the first 30 minutes for a moist dressing (if desired)

4

Spoon the mixture into the baking dish; bake for 50-60 minutes till golden brown and crunchy on top.


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German Pancakes (Crepes)

 

 

Getting Started

What You’ll Need

  • 6 eggs
  • 3 cups milk
  • 3 cups all purpose flour
  • 12 Tablespoons sugar
  • 6 Tablespoons vegetable oil
  • 1 ½ teaspoons salt

Method

1

In a large size bowl mix with a hand whisk the eggs and milk, add the flour, sugar, oil and salt. Stir to combine thoroughly.

2

Heat 1-2 teaspoons of vegetable over medium heat in a large sauté pan. Pour a thin layer of batter into the pan. Rotate the pan in a circular motion to coat; when lightly golden in color flip and cook the other side till golden. Spread the crepe with peanut butter, your favorite jelly, jam or fresh fruit such as thin sliced apples. Roll and sprinkle with confectioners’ sugar.

3

*Additional Option: simmer 1 cup of The Gourmet Farm Girl Apple Balsamic for 20-30 minutes till thick. Drizzle over the crepes then sprinkle with confectioner’s sugar and top with apples .


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Rustic Herb Bread

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield8-10

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil


1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


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Rustic Herb Bread

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil

Method

1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


Rustic Herb Bread Read More »

Rustic Herb Bread

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Recipe Yield8-10

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 2/3 cup half and half (or whole milk)
  • 1 cup water
  • 1 tablespoon superfine sugar
  • 1 ounce fresh active yeast
  • 5 cups bread flour (sifted)
  • Fresh rosemary
  • 1 1/2 tablespoons coarse sea salt
  • plus extra for the top
  • Extra Virgin olive oil or Butter Infused olive oil

Method

1

Sift and measure flour into a large mixing bowl with the salt; set aside

2

In a small pan over medium heat, heat the milk, water and sugar to just warm (90-95 degrees) Remove from heat and stir in yeast till dissolved; pour mixute into flour mix and with your hands mix dough till it forms a ball. (If the dough is to dry add more water, if the dough is to sticky add more flour) On a lightly floured surface knead dough for 4-5 minutes. Place dough in a lightly floured bowl and cover with a clean kitchen towel, let dough rise in a warm draft free area until doubled in size, about 1 hour.

3

After an hour; flour a clean dry surface and punch down the dough; form into a 10 by 8 inch rectangle about 2 inches thick. (or divide into 2 seperate rectangles) Place loaf on a parchment lined baking sheet; cover with a towel again and let rise in a warm draft free area until it doubles in size. About 1 more hour.

4

Press some indentations on the top of the loaf with your fingertips. Place a few sprigs of rosemary
in some of the indentations. Drizzle with 2-3 tablespoons of olive oil and sprinkle with coarse sea salt. Bake until the loaf is golden brown and sounds hollow when tapped, about 30-35 minutes.

5

Let cool on a wire rack before slicing. Serve with extra oil for dipping!


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