pain de campagne - country french bread

Ingredients

• Servings: 2
• for the poolish:
• 1/2 teaspoon instant yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 3/4 cup whole wheat flour
• for the dough:
• 2 1/2 cups warm water
• 1/2 teaspoon instant yeast
• 6 cups unbleached bread flour
• 1 tablespoon kosher salt
• 2 tablespoons cornmeal for dusting

Recipe

Cook Time: 25 mins Ready Time: 5 hrs 25 mins


• to make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. stir in the whole wheat flour until the mixture resembles a thick batter. beat for about 100 strokes to form longs strands of gluten. cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). you can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
• when the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. stir well to combine. add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
• transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. the dough should have a smooth surface and spring back to the touch. shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
• place the dough in an oiled bowl, turning to coat the surface of the dough with oil. cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
• deflate the dough and cut it into two pieces. shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
• shape the dough into baguettes. place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. place the loaves, seam-side up, on the floured cloth. dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
• preheat an oven to 375 degrees f (190 degrees c).
• sprinkle a baking sheet with cornmeal. gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. make several diagonal slashes in the loaf with a serrated knife or razor blade.
• immediately place the scored loaves in the preheated oven. bake the bread until the loaves are golden brown, about 25 to 30 minutes. cool the loaves on wire racks.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.

roomali roti

Ingredients

• Servings: 6
• 2 cups bread flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2/3 cup water

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• in a large bowl, sift together flour and salt. add oil and mix in with a fork until flour is crumbly. mix in water until the dough pulls together. turn dough out a lightly floured surface and knead until smooth and elastic, about 8 minutes. cover and set aside for 45 minutes.
• knead dough again until smooth; divide into six equal parts. form each part into a round. roll out each round as thinly as possible; dust with flour to keep from sticking.
• invert a heavy cast iron pan over burner and heat. spread roti over pan and cook. roti will cook in 40 to 50 seconds. tiny black spots will appear when it is finished. fold roti and serve hot.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.

white potato dressing

Ingredients

• Servings: 12
• 10 pounds white potatoes, peeled and quartered
• 1 pound spicy italian sausage, casing removed
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 (8 ounce) cans tomato sauce
• 1/2 pound raisins
• 1 pinch dried sage
• 1 pinch garlic powder
• salt and pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease two 9x12 inch baking dishes.
• place sausage in a large, deep skillet. crumble and cook over medium high heat. add bell pepper and onion to sausage and cook until sausage is evenly brown.
• bring a pot of salted water to a boil. add potatoes; cook until tender but still firm. drain, and transfer to a large bowl.
• mash potatoes until smooth and add to sausage mixture. stir in tomato sauce, raisins, sage, garlic powder, salt and pepper.
• pour into baking dishes and bake for 25 to 35 minutes.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.

banana banana bread

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
• bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.