THE BEST WHITE BREAD EVER MADE BY A MACHINE
3 cups sifted all-purpose flour
1 cup warm water (110 degrees F)
3 tablespoons white sugar
1/4 cup (half stick) melted BUTTER
1 teaspoon salt
3 cups bread flour
2 teaspoons active dry yeast
Place water, sugar and yeast into the pan of the bread machine. Swirl around to mix and allow to stand for 6-12 minutes.
Sift flour and salt into a separate bowl.
After the 6-12 minutes are up, add flour/salt mix into pan then add melted butter on top. Close lid
Bake on 2-lb. setting and select light crust.
Take about 3.5 hours.
Remove bread from the pan and let cool completely on a wire rack before slicing. (Helpful hint: If the paddle came out with the bread and is still inside the loaf, as it often is, remove it while bread is still hot)
Tell everyone this is Dave's Super Bread!
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.
MORE TO COME!