44423 still super low homemade mac Recipes
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you will need : makes 2 large baguettes or 4-5 smaller lo... and30 Moreyou 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 .30 min, 31 ingredients
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Low-Fat Philly-Style Cheesecakelow-fat graham crackers, crushed, sugar and5 Morelow-fat graham crackers, crushed, sugar, butter or 1/3 cup margarine, melted, neufchatel cheese (or light cream cheese, 4-8oz package), sugar, vanilla, egg substitute (such as egg beaters)5 hour 15 min, 7 ingredients
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Low Carb Pita Pizzalow-carb pita bread, tomato sauce, mozzarella cheese and1 Morelow-carb pita bread, tomato sauce, mozzarella cheese, pepperoni (6 slices)4 min, 4 ingredients
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Low Fat Fruit Smoothielow-fat plain kefir, banana, frozen strawberries and4 Morelow-fat plain kefir, banana, frozen strawberries, frozen blueberries, frozen sliced peaches, splenda sugar substitute, vanilla-flavored soymilk (optional)5 min, 7 ingredients
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Low-cal Smoked Salmon Tortilla Spiralslow-fat pressed cottage or firm yogurt cheese ( low-fat n... and6 Morelow-fat pressed cottage or firm yogurt cheese ( low-fat natural yogurt left overnight to drain in coffee filter, cheesecloth or paper towel), honey-style mustard, flour tortillas, smoked salmon, thinly sliced, chopped fresh dill, chopped fresh chives or green onions, leaves lettuce, shredded7 ingredients
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Low-fat Thousand Island Dressinglow-fat mayonnaise, ketchup, fresh lemon juice and6 Morelow-fat mayonnaise, ketchup, fresh lemon juice, minced red bell pepper, minced onion, minced flat leaf parsley, sweet pickle relish, cayenne, water9 ingredients
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Super Simple Chiliground beef (a little extra for you carnivores) and6 Moreground beef (a little extra for you carnivores), frenches chili-o mix seasoning (add an extra packet for a spicy version!), tomato sauce (as spicy as you like), diced tomatoes, brooks chili hot kidney beans, shredded cheese , onion, sour cream, oyster crackes and whatever else you like for topping, freeze left overs and use for chili mac or chili dogs7 ingredients
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Beves' Yummy Low Fat Lemon Dessertlow-fat graham cracker (about 2 cello-paks from 1 box) and6 Morelow-fat graham cracker (about 2 cello-paks from 1 box), fat free cream cheese or 8 oz reduced-fat cream cheese, powdered sugar, vanilla or 1 tsp lemon juice, lemon flavor instant pudding and pie filling, low-fat milk (i use super-skim) or 1 1/2 cups nonfat milk (i use super-skim), cool whip10 min, 7 ingredients
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Super Easy Southern Okra Succotashbacon drippings, frozen corn, thawed and6 Morebacon drippings, frozen corn, thawed, frozen butter beans, thawed (limas), diced tomatoes with juice, dried oregano, dried basil, salt and pepper, frozen cut okra , still frozen20 min, 8 ingredients
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Super Creamy, Cheesey Mac N' Cheesesharp cheddar cheese, grated and11 Moresharp cheddar cheese, grated, extra-sharp cheddar cheese, grated, velveeta cheese, cubed, shaved parmesan cheese, pasta shells, butter, all-purpose flour, salt, pepper, minced garlic, light cream, milk (i used fat free since that s all i had)1 hour 5 min, 12 ingredients
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Super Easy, Creamy Mac 'n' Cheeseuncooked elbow macaroni, butter, flour, mustard powder and4 Moreuncooked elbow macaroni, butter, flour, mustard powder, ground black pepper, milk, classic melts shredded cheese, seasoned dry bread crumbs50 min, 8 ingredients
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Mac Attack Low Fat Mac and Cheesesoy milk, whole wheat flour, dry mustard, salt, paprika and6 Moresoy milk, whole wheat flour, dry mustard, salt, paprika, black pepper, mild cheddar cheese, light cream cheese, parmesan cheese, dry elbow macaroni, dry bread crumbs11 ingredients
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Low-Fat but Still Delicious Breakfast Burritoturkey bacon, egg beaters egg substitute, low-fat tortilla and3 Moreturkey bacon, egg beaters egg substitute, low-fat tortilla, fat free cheese, fresh black pepper, salt15 min, 6 ingredients
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