59666 marianne baguette traditional rustic bread Recipes

spring water, bread machine yeast, bread flour, spring water, bread machine yeast, bread flour, whole wheat flour, salt

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

warm water, olive oil, bread flour or 3 cups all-purpose flour, granulated sugar, salt, active dry yeast, cornmeal , for baking sheet, egg white, slightly beaten

rustic italian bread , cut into medium sized cubes, halved grape tomatoes, diced red bell pepper, peeled seeds, removed and diced english cucumber, minced garlic, capers, freshly chopped italian parsley, freshly julienned basil leaves, balsamic vinegar, red wine vinegar, extra virgin olive oil, sea salt and freshly cracked black pepper, goat cheese or 1/4 cup feta cheese, crumbled, avocado, cut in half, pitted and flesh diced

active dry yeast, warm whole milk (105o to 115o), sugar, semolina flour or 1/4 cup cornmeal, plus additional for dusting, whole wheat flour, bread flour, warm water (105o to 115o), kosher salt, unsalted butter, melted

warm water, active dry yeast, sugar, kosher salt, bread flour, whole wheat flour, olive oil, olive oil, fine ground cornmeal, flour, for topping lightly, olive oil, for brushing, dried rosemary, marjoram

dry yeast (1 package), warm water (100 to 110), bread flour, divided, salt, cornmeal, water, egg white, lightly beaten

plain yogurt, buttermilk, dry active yeast, white sugar, warm water, potato flakes, flour, instant yeast, warm water, sourdough starter, white sugar, egg, beaten and room temp, olive oil, bread flour, white, oil

egg, beaten, water, butter, molasses, brown sugar, whole wheat bread flour, white bread flour, oats, cornmeal, salt, bread machine yeast

scallops, cleaned, rustic rub, olive oil, black bean puree, hot, guacamole, sour cream in a squeeze bottle, fried tortilla strips, brunoise red peppers, brunoise yellow peppers, rustic rub, paprika, cayenne, freshly ground black pepper, garlic powder, onion powder, salt, dried oregano, dried thyme, combine all ingredients and store in an air-tight container.

fresh minced carp (not frozen). remember: this is the traditional recipe. remove head and bones for the sauce., chopped onion, salt, sugar. ( yes! you read it right )., pepper ., eggs, spoons of matzoh meal . if you can tsp find it , use bread crumbs, head and bones of the carp , (or ask your butcher or fishmonger to do it for you )., sliced onion ., salt ., sliced carrots ., sugar ., black pepper ., water

bread flour, instant yeast, water , lukewarm, bread flour, instant yeast, water , lukewarm, salt, butter (optional)

day-old fench bread or baguette (if you live somewhere you can get good puffy, airy, po-boy bread, use that), olive oil, garlic powder, cookie sheets

light cream cheese spread , philadelphia, splenda brown sugar blend, egg whites, ground cinnamon, nonfat milk, cubed whole wheat bread (6 cups), semi-sweet chocolate baking squares, coarsely chopped

rustic bread, cut thick, tuna, drained (unless you buy tuna in olive oil), red onion, diced, roasted red pepper, diced, celery rib, finely chopped, bread and butter pickles, diced, dijon mustard, mayonnaise, cheddar cheese

rustic french or italian bread, roasted garlic, roasted garlic cooking oil, coarse salt and ground pepper

melted butter, eggs, beaten, brown sugar, heavy cream, milk, vanilla, cinnamon, melted milk chocolate, day old bread, semi sweet or dark chocolate

dry yeast (about 2 1/4 tsp), warm water (100o to 110o), bread flour, divided, salt, cornmeal, water, egg white, lightly beaten