1 Cup Boiling Water
1/3 Warm Water
1 Cup Cold Water
1 TBLSP Active Dry Yeast
2 TBLSP Sugar
1 TBLSP Salt
1 TBLSP Butter
5 Cup All-Purpose Flour
1/2 Cup Wheat Flour
Salt to taste
Italian seasoning to taste
Preheat oven to 170 degrees.
Sprinkle the active dry yeast into the warm water.
Mix in the yeast until completely dissolved.
In another bowl, mix the sugar, butter, and salt.
Pour the Boiling Water over the sugar/butter mixture.
Add in the cold water afterwards.
Combine the yeast water mixture to the cold water/hot water mixture.
Add at least 3 cups of all-purpose flour into the mixture.
After stirring, mix in the remaining 2 1/2 cups of flour - dough will be nice and elastic.
Once mixed, let the dough sit in a warm spot for five minutes.
After the five minutes, place the dough on a cookie sheet or cutting board.
Take a non-stick knife and cut the dough into 3 equal pieces and let the dough sit for another five minutes in a warm location.
Begin shaping the dough. Put each piece of the dough into a rectangular shape - do not use a rolling pin.
Fold one end of the dough over half of the dough. Then do the same thing with the other end. Then turn the dough over onto the cooking sheet so the folded side is facing the bottom. Shape the sides of the dough by tucking them under.
Once this step has been complete for all three loaves, cut angled slits into the top of each loaf (about 1/2 inch).
Whisk an egg in a bowl until frothed. Spread the egg mixture over the top of the bread making sure to get the mixture into the slits on the top. Sprinkle a bit of salt and italian seasoning on the top of the bread. You can also sprinkle cheese if you prefer.
Place the loaves in the oven for about 15 minutes. This will get them to rise in warm heat.
Leaving the loaves in oven, turn the oven up to 400 degrees after the 15 minutes. This time baking for approximately 16 minutes - until tops are golden and crisp.
After this time, turn the oven down to 350 degrees. Bake the bread for 10 minutes.
Remove the loaves, let cool and ENJOY!
*This recipe makes three LARGE loaves of bread. I typically use two cooking sheets to cook the three loaves because they expand so much in the oven. It is enough to feed a large family and their friends.
This recipe derived from Life in the lofthouse blog.
We are always searching for affordable, unique wines that can appeal to both the most credible wine enthusiast as well as a new wine lover. This drier, white wine deriving from the Spain region of Rias Baixas, pairs great with just about anything, especially vegetables, fish and spicy foods (usually hard to find with a wine). With a price range of about $17.00, this is a white wine that is a great selection without breaking the bank.
This is certainly not the healthiest of recipes but, we had this during a family weekend a few weeks ago and it has been on my mind since. With fall right around the corner, this is a winning recipe for those family events, football game tailgates or cool fall evening gatherings. It's easy, tasty, and surely one that will leave folks wanting more!
1/3 Cup of Raw Cane Sugar
1 1/2 Teaspoon of Cinnamon
1 Teaspoon of Nutmeg
2 Cans of Biscuits (16 oz) / you can also use Crescent Rolls
1 Cup of Brown Sugar
3/4 Cup of Butter (melted)
1/2 Cup of Walnuts/ or / Pecans
What to Do:
~ Heat oven to 350 degrees.
~ Lightly grease a bundt cake pan with butter
~ In a small bowl (some prefer to use a plastic bag) combine the Raw Cane Sugar, Nutmeg and Cinnamon
~ Separate the Dough into pieces of preferred size (usually quarter sized) - shake/roll the Dough in the Sugar/Cinnamon mixture
~ Arrange in the Cake Pan mixing the Nuts in while placing
~ In a small bowl combine the Butter and Brown Sugar
~ Pour on top of the Dough in the pan evenly *If you can layer this while placing the Dough that will allow the mixture to seep into the middle pieces as well
~ Bake 30-35 minutes until golden brown with a slight crunch on the top. Let cool for 5 minutes
~Eat & Enjoy!!
This month's wine selection is one close to home for us! We typically branch outside of our home State for our wine selections, but we HAVE found a North Carolinian wine that is approved by our palate. The Jones Von Drehle Vineyard and Winery outside of Yadkinville, NC, offers a Petit Verdot that is smooth to the tongue and even better after it's been chilled for a bit. We loved this find at Raleigh's, Standard Foods, which housed many local wine selections. We highly recommend this Yadkinville Wine to our fellow Vino enthusiast.
**We are no way affiliated with the links in this post
Well, guys I have decided to accept another challenge. This is turning out to be the year of accepting challenges - squat challenge, reading challenge, now eating challenge. I'm a little nervous to see what else is in the works for me this year, but there's nothing like testing yourself and your limits. So, I say bring it on!
I have been hearing non-stop about this Whole30 eating challenge that's been circulating my friends groups and social media. Now, I have never been one to diet or obsess over eating. Those who know me well know that I love nothing more than to grub on some yummy food. So, why I chose to accept this challenge of knocking out some of the yummiest foods from my menu for an entire month? I have no idea! But, here I am coming to the end of my first week of participating in the Whole30 challenge. Boy, it's going to be a long month. I'm excited, feeling good and always willing to accept a personal challenge - it's only 30 days, right?
This recipe was altered and originated from GlutenFreeHelp.info Blog . I was tired of eating just bacon and eggs in the morning. So, I went searching for solutions. It was great because it switched things up and really sort of fulfilled that flour fix I had been mixing while on the Whole30.
Preheat oven to 375 degrees
Line a muffin tin with olive oil or muffin liners
Mash bananas well
Add all the other ingredients together and mix
Scoop the muffin mixture evenly into the tins
Bake for 15-20 minutes until golden and cooked through
Remove from Heat and Enjoy!
We had attempted Chicken Tacos a few weeks before and weren't satisfied by them. So, we decided to try again. This time with ground beef. We were so pleased with how they turned out. It was easy and tasty! We will be trying it again.
This recipe was slightly altered from JaysBakingMeCrazy
1/3 Cup Bacon Grease
6-7 Large Potatoes
1 Large Onion
5 Large Garlic Cloves
Salt (to taste)
7-8 Cups of Chicken Broth
1 1/2 Tsp Italian Seasoning
Pepper (to taste)
Italian Sausage (topping)
1. Mix the bacon grease in a large pot with the Potatoes, Onions, and Garlic. Add Salt (to taste as needed).
2. Cook on medium for about 10-15 minutes until Potatoes are tender.
3. Add the broth and seasonings - simmer for about 5 minutes
4. Cook the sausage in a skillet over heat until cooked through
5. Keep warm and serve with the sausage and seasonings (to taste)
Gattavecchi: Rosso di Montepulciano
The best part of this wine was that I got to enjoy it with my Grandma. Gattavecchi, a four generation Italian vineyard specializes in creating recognizable, award-winning wines. They also produce olive oils and if you happen to find yourself in the area be sure to check out one of their surely magnificent wine tastings.
Now this dish has hands-down been our favorite Whole30 dish. The beef shank combined with the tomato and carrot are enough to make my mouth water just thinking about it. We like to prepare this in the oven the old fashioned way using our cast iron dutch oven to really
Another one of our favorite Whole30 recipes is this simple and flavorful dish. We like to prepare it with a higher ratio of vegetables that some other versions out there because it seems to give it a better texture and depth of flavor. This meal is easy to make and can be prepared in less than 15 minutes if you pre-cut your vegetables.
Prep Time - 15 minutes
Cook Time - 15 minutes
Servings - about 4