- 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
- 1-1/2 tablespoons kosher salt
- 1/2 cup rye flour
- 1/2 cup whole wheat flour
- 5-1/2 cups unbleached flour, plus extra for dusting dough
1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. 2. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) 3. When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes. 4. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it’s not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. 5. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day’s storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. 6. Using a serrated knife, slash top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.
I’m always on the go and love making overnight oats to take wherever with me in the mornings. ~ AV
1 scoop protein powder (optional, I love using vanilla protein)
1/2 cup oats
1/2 cup almond milk
1 tsp peanut butter
1 hand full blueberries
honey to sweeten
cinnamon (as much as you’d like)
*shake, store in fridge overnight and enjoy in the am!
I love to bake and love to cook! I’m going to share one of my favorite comfort food recipes with you because it is winter and currently darn cold up here in Canada!! Here’s my recipe for Perogie Casserole!!~ Alecia Aichelle
16-24 perogies (depending how big of a casserole you want)
1/4 cup milk
1 chopped onion
1 chopped green pepper
sliced fresh mushrooms
1 cup grated cheese
1-2 cans mushroom soup (depending how many perogies you use)
Optional- cooked ham, cubed.
Melt butter, saute onion, green pepper, celeri and mushrooms. Put frozen perogies, milk, soup, and sauteed mixture into a large casserole dish. Bake at 350 degrees for 45 minutes. Remove, top with grated cheese and place back into oven for approx 10 mins or until cheese is melted. Enjoy!!
13Lb Brisket Marinated in a home sauce garlic butter/bbq over night. 6am start charcoal smoker with apple wood and mystique bbq wood chips at 225F. Add a Hickory Saskatchewan Dry Rub to the brisket and then Smoke brisket for 3-4 hour. Next tent with butcher peach paper for the remaining 7-8 hours maintaining temperature and adding water to the steam bowl. Once done, let sit for 15 min and then carve into inch thick slices and serve with cheese platter, bread, and various dipping sauces. And a beer fridge stalked up outside of course! 👌🏻
Ingredients: Joseph’s Lavish Bread – 1 wrap• 96% lean beef 4oz• Kraft fat free cheddar • shredded lettuce• Haas avocado chunks • old El Paso Taco seasoning • evoo
Instructions:• cook meat & add taco seasoning •put all ingredients inside bread and fold • grill both sides of crunch wrap in EVOO until crispy • top it all off with mild salsa
2 CUPS OF MELTED BUTTER
6 CUPS OF LIGHTLY PACKED BROWN SUGAR
6 TBSP HOT WATER
8 CUPS OF FLOUR
3 TSP OF BAKING SODA
3 TSP OF BAKING POWDER
¾ TSP OF SALT
3 PACKS OF CHOCOLATE CHIPS
Mix all ingredients together, and stir in the chocolate chips at the end. It’s that simple!
CONVECTION BAKE: 8 MINS @375 F