French Bread
2 T sugar
1 T yeast
2 1/2 cups warm water
4 T oil
1 T salt
6 cups flour
1 egg white
1 T cold water
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Mix sugar, yeast, and 3 cups flour. Pour in warm water and beat until smooth.
Let sit about 5 mins for yeast to act. You will see bubbles on the top.
Add the rest of the ingredients and beat until smooth ball of dough forms.
Cover and let rise until doubled.
Form 2 large or 4 medium loaves.
Slice diagonally on tops and brush with 1 egg white beaten with 1 T cold water.
Bake 370°F for 20-30 mins.
Buttermilk Biscuits
2 cups white flour, plus more for dusting
1 tsp baking soda
1 tsp salt
6 T unsalted butter
1 cup buttermilk
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Preheat oven to 450°F.
Combine dry ingredients in a bowl.
Cut butter into chunks and cut into the flour until it resembles course meal.
Add buttermilk and mix until just combined. Dough should be wet.
Turn dough onto floured board. Gently pat dough until it is about 1/2 inch thick. Fold the dough about 5 times and press down until about 1 inch thick.
Cut out biscuits with knife or cookie cutter.
Place dough biscuits on a cookie sheet... or in a casserole dish (if you prefer softer sides).
Bake about 10-12 minutes.
Note: You can make this dough, cut them into biscuit rounds, put them on cookie sheets and freeze them. Once hardened you can toss into a freezer-safe bag and they should be good for about a month.
When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450°F for about 20 minutes.
Monkey Bread
4 tubes buttermilk biscuits or enough homemade dough for about 32 biscuits.
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 cup walnuts
1 cup brown sugar
3/4 cup melted butter
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Open tubes and cut each biscuit round into fourths. Or separate homemade dough into 2 inch-round pieces.
Combine sugar and cinnamon in a bag and put biscuit pieces inside and shake.
Place pieces in a well-greased 13X9 pan.
Combine brown sugar, walnuts, and butter. Drizzle mixture over biscuit pieces as you layer, saving the majority for the top layer.
Bake at 350°F for 30 mins.
Pour upside-down onto a plate immediately after removal.
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 cup walnuts
1 cup brown sugar
3/4 cup melted butter
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Open tubes and cut each biscuit round into fourths. Or separate homemade dough into 2 inch-round pieces.
Combine sugar and cinnamon in a bag and put biscuit pieces inside and shake.
Place pieces in a well-greased 13X9 pan.
Combine brown sugar, walnuts, and butter. Drizzle mixture over biscuit pieces as you layer, saving the majority for the top layer.
Bake at 350°F for 30 mins.
Pour upside-down onto a plate immediately after removal.
Grandma Baker's Rolls
2 pkg. active dry yeast
3 eggs
1/2 cup shortening
1/2 cup sugar
1 tsp salt
4 1/2 cups flour (plus extra)
1 cup warm milk
1/2 cup butter
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Dissolve yeast in 1/2 cup warm water. Set aside. Beat 3 eggs in a large bowl. Add shortening, sugar, salt, and 1 cup flour. Mix well. Add yeast mixture and mix. Add 1 more cup flour and mix. Add 1 cup warm milk and mix well. Add about 2 1/2 cups more flour and mix well.
Let rise about 1 hour in a warm place (cover bowl with tea towel) Punch down.
Melt butter.
Roll out dough (half a time). Cut out circles with a floured cookie cutter or rim of a glass.
Take a dough circle and lightly stretch into an oval shape. Dip bottom half in melted butter, place on greased cookie sheet, and fold in half. Push an indent into the dough to keep the fold together.
Repeat process until all the dough is used.
Let rise for 1/2 an hour. Bake for 8-10 minutes at 400 degrees F.
Tuna Arugula Pasta
This is a good easy meal that is cheap too. It is a good alternative way to use canned tuna.
INGREDIENTS
3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.
INGREDIENTS
- 1 pound dried fettuccine, spaghetti or linguine (use gluten-free pasta for gluten-free version)
- 1/2 cup extra virgin olive oil
- 2 large garlic cloves, or more to taste, finely minced
- Generous pinch hot red pepper flakes
- 2 6-ounce cans tuna packed in olive oil, drained
- Kosher salt
- 1/2 to 3/4 pound baby arugula
METHOD
1 Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.
2 While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.
3 Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.
Yield: Serves 4.
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