White Sandwich Bread

I love making bread.  It takes a long time, but basically it is just waiting. But the end result, a beautiful loaf of crusty bread that melts in you mouth is an awesome reward.  Ever since my daughter has been conscious of her soy allergy, I have been making her bread, and rolls.  It seems that soy is in everything. Soy flour is in most packaged breads and rolls at the store.  We found that the gluten free products usually do not contain soy, but are leaking in the texture department as compare to a regular loaf of white bread.  So, I am a bread maker.  I do not use a bread making machine, but I do use a Kitchen-Aide mixer with the dough hook attachment.  And I do knead it by hand for at least 3 minutes. And it is delicious.  Time well spent. Knowing what I am putting into my family means a lot.

This recipe makes 2 loaves or 12 buns.


4  1/2 c flour
1 1/2 tsp salt
3 TBSP sugar
2 tsp instant yeast
1 lg egg, beaten
1/4 c vegetable oil
1 1/2 c buttermilk

Mix together flour, salt, sugar and yeast in the bowl of an electic mixer. Pour in the egg, oil and milk and mix at low speed with the dough hook while scraping down the sides with a rubber spatula until all of the flour is absorbed.  If the dough is too dry you may add a bit more milk.
Either knead by hand on a lightly greased counter or in the mixer bowl with the hook. Knead for about 6-8 minutes.
Lightly oil the bowl that you mixed the dough in and transfer the dough to the bowl, rolling the dough to coat with oil.  Cover the dough with plastic wrap and allow to rise in a warm spot for 1 1/2 -2 hours. Until doubled in size.
Remove the dough and divide into 2 pieces (for loaves) or 12 pieces for buns.  Shape the pieces accordingly and allow to rest on a greased baking sheet in a warm place for 1-1 1/2 hrs until doubled in size again.  For loaves you will place in greased loaf pans.
Preheat the oven to 350 for loaves and 400 for buns.  Bake the rolls for approximately 15 minutes or until golden brown.  Bake the loaves for 35-45 minutes or until golden brown.
Remove immediately and allow to cool on a baking rack.

Crepes

My kids tried crepes once, and they fell in love. Crepes are a great breakfast, especially for a weekend. I usually make them on a weedend and if I have leftovers, or make a double batch, I can make them on a school day. You can stuff your crepe with whatever spread you like, and with whatever fruit you desire.  Our favorite fillings are lemon/ lime curd, Nutella, any berry ( raspberry, blueberry, strawberry, blackberry) and banana.  And of course you need some fresh whipped cream and a sprinkle of powdered sugar.  

11/2 c flour

1 TBSP sugar
1/2 tsp baking powder
1/2 tsp salt
2 c milk
2 TBSP butter, melted
1/2 tsp vanilla
2 eggs

Mix all of the ingredients in a bowl.  Prepare a small pan with either cooking spray or butter.  Pour a scant 1/4 cup of batter into the hot pan. Swirl around to cover the bottom of the pan.  Cook a few minutes until light brown. Carefully flip and cook on the other side until light brown. Serve immediately.  Or stack between wax paper and keep warm until ready to serve.  

We place one crepe on a plate, spread with a spread of your choice and some fresh berries down the center, add a dollop or two of whipped cream and fold sides on top of each other.  Sprinkle with powdered sugar.  



Whipped cream

1 cup heavy cream
2 TBSP sugar
1/2 tsp vanilla

Combine the cream, sugar and vanilla in a large bowl and whip with a whisk attachment until soft peaks form.  The whipped cream can be made up to an hour in advance and kept in the refrigerator.  Whisk slightly before using.   

Pasta with Sausage and Spinach

We all have busy days. Some days it never stops. Quickly getting kids off to school, and then either going to work yourself, or busy running errands or just getting things done around the house, and not to mention running those kids to their various sports practices.  

I have a few go-to recipes for these hectic days.  It only takes about 25 minutes, it is very tasty, and fills you up.  So you can do the rest of things on your to do list, that is never ending.  

The recipe is versatile, in the fact that you can use any pasta that you have on hand. Gnocchi is the best for the recipe, but tortellini, farfalle or penne work well also.  And I usually use hot sausage, because that is what we like, but feel free to use whatever you have on hand. There are a lot of flavored sausages out there and I am sure they would add a different twist to the recipe. 

1 pound pasta

1 TBSP olive oil

1 medium onion, finely chopped

1 pound sausage , casing removed

1 clove garlic, finely chopped

1 5oz bag baby spinach

1/4 tsp kosher salt

1/4 tsp black pepper

3/4 cup grated Parmesan , plus more for garnish

Cook the pasta according to the package directions, reserving 1/4 cup of the pasta water. Meanwhile, heat the oil in a large skillet over medium het. Add the onion and cook until translucent , about 5 minutes.  Add the sausage and cook, crumbling it with a spoon as it cooks. Cook until browned, about 5-7 minutes.  Add the garlic, spinach, salt, and pepper and cook while stirring, until the spinach wilts, about 3 minutes.  Add the drained pasta, the reserved pasta water and the Parmesan cheese. Toss thoroughly. Serve with additional grated cheese. 

German Pancake

I love having breakfast together as a family on a Sunday morning.  The problem is~ my kids LOVE their sleep!! One way to get them to get up is the aroma of a nice breakfast.  The smell of bacon and a sweet pancake.  This pancake puffs up beautifully, but it does deflate when it comes out of the hot oven. This picture is right as I was sprinkling with the powdered sugar.  It is even more delicious when topped with some fresh berries.

6 eggs
1 cup milk
1 cup flour
1/3 cup sugar
1/2 tsp salt 
2 tsp vanilla
2. TBSP butter
Confectioners sugar

Preheat oven to 400.  Whisk together eggs, milk, flour ,sugar ,salt and vanilla in a large bowl.  Melt the butter in a 10 inch cast iron pan over medium heat.   Turn off the heat. Pour the egg mixture into the hot skillet. With pot holders, carefully transfer the hot skillet to the oven and bake for 20 minutes or until pancake is golden and puffed.  Sift confectioners sugar over top of pancake and serve immediately.