433 dks knead Recipes

flour, sugar, baking powder, baking soda, salt, shortening, buttermilk, well chilled

onion, diced, flour, garlic powder, ground cumin (i use more ), diced tomatoes with juice, water, salt and pepper, jalapenos, chopped (remove seeds and membrane for milder taste)

butter, oil, onion, chopped, fresh jalapeno, seeded and diced, garlic cloves, minced, carrots, diced, celery ribs, diced, boned diced raw chicken, ground cumin , chili powder, salt and lemon pepper, tabasco sauce, flour, diced tomatoes, chicken broth, corn tortillas, cut in strips, diced avocado , sour cream, grated cheddar cheese, cilantro

aquavit, burgundy wine, sugar (heaping), whole cardamom pods, peels oranges, figs, blanched almond, cinnamon stick, raisins

diced onions, garlic, oil, flour, chili powder, salt, petite diced tomatoes

vegetable oil, onion, chopped, garlic clove, ground cumin, black peppercorns, water, tomatoes, chopped, jalapenos, seeded and chopped, salt, eggs

dozen cooked beef and pork tamales, husks removed, ro-tel tomatoes and chilies with juice, grated cheese (i used 3 cheese blend), chopped onions, granulated garlic, dried oregano, dark chili powder, ground cumin, kosher salt (to taste)

warm water, sugar, yeast, milk, scalded, salt, sugar, melted margarine, raisins (plump in 1 cup hot water then drain), eggs, flour

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

warm water, yeast, butter, melted (1 stick), sugar, eggs, salt, flour

steaks, cut 1/2-inch thick , tenderized by the butcher, all-purpose flour, baking powder, baking soda, black pepper, salt, buttermilk, egg, tabasco sauce, garlic cloves, minced, shortening (for deep frying)

ground beef, mild sausage (i use turkey), petite diced tomatoes, undrained, beef broth, spaghetti sauce, garlic powder, sliced black olives, cottage cheese (i use low fat ), pasta, cooked (i use radiatore)

bell peppers, lean ground beef, chopped kale, onion, chopped, diced tomatoes, oregano, salt, basil, worcestershire sauce, tomato sauce

oil, chopped onions, minced fresh jalapeno, minced fresh serranos (or substitute additional jalapenos for less heat), garlic cloves, minced, ketchup, worcestershire sauce, strong black coffee, dark brown sugar, cider vinegar, lemon juice, chili powder, prepared yellow mustard, salt

chorizo sausage, casings removed, pinto beans (undrained ), onion, chopped, ground cumin, chili powder, garlic cloves, minced, red hot sauce

beer, vinegar , preferably cider, oil , preferably canola or 1/4 cup corn, onion, chopped, garlic cloves, minced, lone star dry rub seasonings, worcestershire sauce

diced onions, garlic cloves, minced, oil, flour, chili powder, diced tomatoes, drained (reserve juice), salt, tabasco sauce, reserved tomato juice

bread flour, plus extra for shaping, active-dry yeast, kosher salt, filtered water, cornmeal