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Archive for the ‘Baking’ Category

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Don’t forget to subscribe and follow my blog to receive email notification of new posts!

Until Then,

Wende

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Good Day fine friends.

  I have found myself in a bread making frenzy.   I can not get enough of the wonderful smells and delicious flavors.  With the Fall season on or heals it make me happy to be in the kitchen baking again.

I have to say my front door has been decorated for the fall season for 2 weeks now. I could not wait any longer.

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Here in the South, we do not get much fall weather as you have heard me say many times.  I am determined to be ready for the day it shows up!

 While looking through my emails the other day I found this simple and delicious recipe for Rosemary Focaccia Bread and I had to make it!!!! So get ready because you will want make this as soon as possible.

Rosemary Focaccia Bread

1 (1/4-oz.) envelope active dry yeast

1 2/3 cups lukewarm water (100° to 110°)

4 1/2 cups bread flour

1/4 cup extra virgin olive oil

1 tablespoon table salt

2 tablespoons fresh rosemary leaves, divided

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

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Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended.

 Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary.

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Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)

Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute).

Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness.

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Cover with a kitchen towel, and let rise in a warm place 1 hour.

Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil.

Sprinkle with kosher salt and remaining 1 Tbsp. rosemary.

Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.

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This made so much bread! I was able to give my wonderful Sister in Law a gallon bag full. And I still had tons left.

I am working on a few projects so look forward to seeing them soon.

Until Then,

Wende

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Good afternoon,

I hope all is well.  I have some exciting news. . .  after a year of pursuing a new job I was finally offered a position with the medical office right down the road from my house!  I never gave up. I applied 3 times.  At my current job I was lucky enough to meet many wonderful people who also work at the medical office.  They got to know me and 3 of them personally emailed or called human resources on my behalf.  I am so thankful for the time and effort that they put in for me.  I start my new career September 31.  I am excited and very nervous.  But I know that it is all going to be great.

In honor of my new job, I decided to make something homemade.  I settled on turkey meatball subs.  I did not make the bread but the meatballs are homemade.  Easy and sooooo delicious.  You will want to run out and get supplies today!

Turkey Meatballs

1 pound ground turkey

1 egg

¼ cup Parmesan cheese

¼ cup breadcrumbs

1 tablespoon dry Italian seasoning

1 teaspoon salt

Tomato Sauce

1 28 oz can  basil garlic & oregano crushed tomatoes

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2 teaspoons minced garlic

2 tablespoons olive oil

salt and pepper to taste

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Heat olive oil in a large wide skillet on medium heat.

Add the olive oil and minced garlic and allow to gently simmer for 2 minutes or until garlic begins to turn golden in color.

 Add the can of crushed tomatoes and can of tomato sauce.

Sprinkle salt and pepper to taste, cover and allow to simmer for 10 minutes.

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While the sauce is simmering, combine all the ingredients for the meatballs in a large mixing bowl until a soft dough like texture if formed.

Form into 1 inch balls using a scoop or by hand.

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Gently place the meatballs in the tomato sauce while it’s simmering

(do not stir).

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Allow to simmer for 15 minutes

 Gently shake the pan and simmer for an additional 10 minutes.

Serve with spaghetti, on rice or alone with bread.

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How’s that for a slice of fried gold?

 Yeah Boy!

I must now go and eat up this goodness!

Until Then,

Wende

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Fresh Bread!

Hello Hel-lo!

A friend and I were talking the other day about recipes and she asked for my rustic bread recipe. That got me thinking that it has been forever since I made this bread.  So today I pulled out the recipe and got to work.  It really is the easiest recipe EVER!

Rustic Bread

Ingredients:

Ingredients24 fluid ounces (0.709 liters) warm water

1 1/2 teaspoons dried fast rising yeast

2 1/2 teaspoons sea salt

6 1/2 cups unbleached white bread flour

Pour warm water into a large mixing bowl. Add the yeast to the water and then the salt, mix well.

Add all the flour and mix thoroughly with a wooden spoon until ingredients are mixed. Don’t over knead.

Leave the bread dough in the mixing bowl and cover loosely.

Dough

Allow to rise for 2 hours, or until doubled in size.

2 hours later

Pre-heat the oven and place a baking sheet in there.

Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board or place it in a greased and floured loaf tin.

Allow to rise for another 20 to 30 minutes.

Bake at 450 degrees Fahrenheit (232.2 degrees Celsius) for 30 minutes or until well-risen, brown and the loaf sounds hollow when it is tapped on the underside.

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Remove the bread and cool on a cooling rack.

Look at the perfect crust in the sides and bottom…

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I must run so I can get the rest of dinner ready for the evening.

Until Then,

Wende

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Hello all,

  As we all know it is nearing the most amazing time of year… Mad Tea Party Time!

Vanessa Valencia from A Fanciful Twist is hosting her Mad Tea Blog Party and you do not want to miss out.

If you click on the link above you can see her original  post

for how to join in the Blog Party Fun.

Hope to see you there!

Until Then,

Wende

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Here in the south it takes a bit longer for the fall weather to show up.

So in the spirit of FALL and the subtly cooling breeze, I am making Beer Bread!

Sorry that there are no photos. My computer will not coöperate with me today!

5 Ingredient Beer Bread

YIELD: 1 LOAF

INGREDIENTS

3 cups flour

4 1/2 teaspoons baking powder

1/4 cup brown sugar, loosely packed

12 ounces of you favorite beer (for this one I used pumpkin ale)

1/2 teaspoon salt

Preheat the oven to 375 degrees F. Spray a 9×5 loaf pan with nonstick spray.

Add the flour, brown sugar, baking powder and a pinch of salt to a mixing bowl.

Pour in the beer and stir with a mixing spoon until just combined.

Pour the batter into the loaf pan.

Bake for 45-55 minutes or until the top of the bread is lightly browned and the middle is set.

Allow to sit 15 minutes before serving.

Serve warm and ENJOY!

Until Then,

Wende

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