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We have never used this marinade, but I do use the instructions that came with this marinade to cook fish and the technique is excellent.

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon fresh rosemary
ground pepper, to taste
salt, to taste

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Makes 2 loaves

In Kitchen Aid bowl add:
1 1/2 cups all purpose flour, unbleached with no addiditives
1 1/2 cups whole wheat flour
3 T Sugar
2 t Salt
4 ½ t Yeast (to make it rise faster 5 1/2 t Yeast)

In separate bowl add:
3 C All Purpose Flour (put this flour into another bowl, not the kitchen aid bowl above) 

In a small pot add:
½ C Milk (substitute water)
3 T Oil (I use Canola Oil)
1 ½ C Water

1. Combine milk, oil, water in saucepan. Heat over low heat until desired temperature for yeast.
2. Combine muesli, cracked wheat, gluten, whole wheat flour, multigrain flour, sugar, salt, and yeast into KA bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continue on Speed 2, and add remaining all purpose flour. ½ cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
3. Take KA bowl off mixer. Cover bowl with plate. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
4. Punch dough down and divide in half. Shape each half into 12 rolls or 1 loaf of bread and place on a greased cake pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
5. Bake at 400F for 15 minutes for Rolls, 19 minutes for Bread. Remove from pans immediately and cool on wire racks.

Yield:
24 rolls
2 bread loaves

Liquid Temperature for Yeasts:
Bakipan, Fast Rising, Instant Yeast – Warm to 77F, or from 72 – 80F

Multigrain variation:
1/2 cup muesli
1/4 cup cracked wheat, toasted
2 tablespoons gluten
1 cup whole wheat flour
2 cups multigrain flour

Substitute the above multigrain variation ingredients for the 1 1/2 cup each of all purpose flour and whole wheat flour in the above recipe.

Herb variation 1 – our family favourite:
2 teaspoons celery seeds, ground
2 teaspoons caraway seeds, ground
2 teaspoons dill, ground

Herb variation 2:
1/2 teaspoon ginger
2 teaspoons thyme
2 teaspoons savory
2 teaspoons rosemary

Add herbs to dry ingredients in kitchen aid bowl.

Websites that can help identify solutions for making bread:
Troubleshooting or, What the H*** Happened?

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1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 1/2 lbs potatoes, scrubbed
1 tablespoon olive oil

Preheat oven to 400F. Heat a large ovenproof dish in the oven for 15 minutes.

Toss scrubbed poatoes in a mediumm bowl with salt, pepper, thyme, rosemary and olive oil in medium bowl. Arrange spicy potatoes in a single layer on warmed pan in preheated oven.

Roast for 25 to 30 minutes until potatoes are golden on the outside and tender when pierced with a sharp knife. Remove from oven and serve hot with additional seasoned salt on the side.

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