"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, November 26, 2013

Homemade Rye Bread

I made a couple changes:  I added 1 cup of whole wheat flour and used less bread flour and 1 teaspoon of onion powder.

Recipe courtesy Emeril Lagasse, 2005

Prep Time:30 min
Inactive Prep Time:2 hr 0 min
Cook Time:45 min
10 to 12 servings

1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten

Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.

Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

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Sunday, November 24, 2013


Have you ever had one of those "Oh No" moments trying recreate something you remember eating as a kid?  Well here's mine.. We went to one of the area's Amish markets yesterday and saw the bags of Tapioca.  I used to love tapioca pudding as a kid.  You can read the directions on the label, I followed the directions... Oh no... this isn't right.... I remember creamy pudding not a clear sauce.  Most of the recipes I found "later" on the web call for milk and water in the cooking process.

I whipped up One Cup of heavy cream until it held peaks, added one teaspoon of vanilla and then slowly added the chilled clear sauce.  Pudding came out very smooth and creamy.  The only thing that is missing is the color if you would have added an egg yolk in the finishing part of cooking the tapioca.