These recipes are the result of my decades-long pursuit of the finest flavor, texture, and overall goodness that I learned to somehow wrangle out of foodstuffs. More will be added as time allows.
THE BEST WHITE BREAD EVER MADE BY A BREAD MACHINE!
For the Oster® or equivalent bread machine
What you need:
3 cups sifted all-purpose (or my choice, Bob’s Red Mill non-GMO) flour)
1 cup warm water (90° -105° F)
3 tablespoons white sugar
1/4 cup (half stick) melted BUTTER
1 teaspoon salt
2¼ teaspoons active dry yeast
Hot pads or oven mitt, cooling rack and paddle remover tool. (If you lost yours, a set of hemostats or needle-nose pliers will work, just try not to damage the non-stick coating.)
NOTE: About all you need will fit on this simple baking tray. I use a tray to reduce the mess from slinging the flour, sugar and melted butter because I’m a spaz. Be sure the bread pan is clean and the paddle in place.
What to do:
Begin by melting the ½ stick (¼ cup) of butter. It doesn’t matter how, just melt the butter, either salted or unsalted. (Don’t you dare use margarine!)
As the butter is melting, measure out the 3 tablespoons of sugar and 2¼ teaspoons of yeast into the bread machine pan and swish these dry ingredients around so they mix well. In order to accomplish this you will need to remove the pan from the machine. (NOTE: It’s a good idea to add ingredients with the pan removed because slopping sugar or butter on the baking element could result in some unwelcome results. Just sayin’ cuz I’m a spaz.)
Warm the 1 cup of water to around 95°-105° F then add it to the sugar/yeast mix and leave undisturbed for 15 minutes. This will give you ample time to sift the 3 cups of flour. Take a peek at the bread pan, you should have a tan, billowing froth. If it hasn’t reacted, your yeast is bad and MUST be replaced or the bread will not rise. It should look like this:
Sift the 3 cups of flour and one teaspoon of salt into a separate bowl. Though not essential, sifting assists the rising process.
After the 15 minutes are up, carefully scoop the flour/salt mix into pan. Create a reservoir on top of the flour to act as a ‘pool’ in which to pour the melted butter.
Bake on 1.5-lb. setting and select light crust.
The entire process takes about 3.5 hours.
Once the machine starts beeping incessantly like it’s trying to back up, cautiously remove bread pan by the handle with a mitt or hot pad (it will be nuclear hot!). Turn the pan upside down over the cooling rack and the bread should fall out easily. After it comes out, be sure to flip the loaf back to the right-side up position (paddle side down) so it won’t collapse.
Allow bread to cool some before slicing, but definitely cut it open whilst still warm and slather on your favorite topping, the experience is euphoric. (Helpful hint: If the paddle came out with the bread and is still inside the loaf, as it often is, removing it while the bread is still warm is a lot easier. I assist this by using a plastic picnic knife to cut around the paddle after it has cooled for ten minutes.
It’s okay to leave the paddle in until the bread cools, just use that handy-dandy paddle getter-outer tool that you lost. Hemostats or needle-nose pliers work as well
MAC & CHEESE
16 oz elbow macaroni, cooked (or other tubular pasta)
1 tbsp. extra virgin olive oil
6 tbsp. unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese shredded
2 cups Gruyere cheese shredded
salt and pepper to taste
1 1/2 cups panko crumbs
4 tbsp butter melted
1/2 cup Parmesan cheese shredded
1/4 tsp smoked paprika (or regular paprika)
Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
Melt butter in a deep saucepan, dutch oven, or stock pot.
Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve after it cools down from nuclear to just blistering hot.
Coming Soon; Killer Baklava!
Swimming in butter and honey, you won’t believe it!
Pizzelles! An Italian wafer treat like no other.
Dave, this is totally unfair. Posting a recipe for beautiful white bread. THEN folling it up with mac-n-cheese. Followed by baklava and pizzelles. No shame. OK, I'm subscribed!