The following recipe makes four individual servings of fry breads.
Ingredients:
2 cups flour
1/2 t salt
3/4 T baking powder’
Approximately 2/3 cup warm water
Vegetable oil to cover the bottom of a large skillet Read More
Recipe of the Week: Crispy Garlic Croutons
Ingredients:
1/4 cup extra virgin olive oil
6 cloves garlic, peeled and sliced in half
2-3 cups stale ciabatta roll or other dense stale bread, cut into 1/2 inch cubes
Spoon Mage™ Ingredient Note:
Do not use fresh or regular soft sliced bread for croutons. Choose….
Click here for the directions.
Son of Spoon Mage Tortillas
Ingredients:
2 cups all-purpose flour
2 t baking powder
1 t salt
3 T butter
3/4 cup lukewarm water Read More
Recipe of the Week: Bread Flour Pizza Bones
Ingredients:
2 envelopes dry yeast
2 C warm water
5 C bread flour, plus more for kneading
1 1/2 t salt
1 t sugar
4 T olive oil
For the directions, click here.
Tony’s Wheat Bread
Ingredients:
2 1/2 cups unbleached white flour
1/4 cup sugar
2 packages active dry yeast
1 t salt
1 cup water
1 cup milk, 2% or whole
1/4 cup vegetable oil
2 large eggs
3-3/12 cups whole wheat flour
1/2 – 1 1/2 cups additional whole wheat flour for kneading Read More
Working with Active Dry Yeast
Before you bake that loaf of bread, let’s stop a moment and discuss the temperature.
I don’t mean how hot it is outside, I mean the right temperature of the liquids used to activate yeast so that your bread and rolls rise high and light.
You can be precise and use a thermometer, but as my Aunt-in-law Mama D always said – “Don’t make a federal case out of using yeast.”
I always listen to her.
The following three words are a great way to remember the non-federal case way to activate yeast. Read More
Brown and Serve Pull-apart Rolls
Makes 18 rolls
Ingredients:
5 cups all-purpose flour
1/3 cups sugar
2 t salt
1/2 t baking soda
2 packages dry yeast
1 1/2 cups buttermilk
1/2 cup butter, salted
Flour for kneading
1/3 cup butter Read More
All-Purpose Flour Pizza Bones
The most important part to making pizza is giving it good “bones”. Nothing is more important than the crust. My standard go-to recipe is from my husband’s Aunt Jenny, who was better known in Minneapolis St. Paul area as Mama D.
Ingredients:
2 envelopes dry yeast
2 cups warm water
5 cups all-purpose flour, plus extra for kneading
1 1/2 t salt
1/2 t sugar
4 T olive oil Read More
Three Cheese Bread
Ingredients:
2 pkgs of active dry yeast
2 3/4 T sugar
2 t salt
3 1/2 – 4 cups all-purpose flour
1 1/2 cups milk
1 T butter
1/2 cup sharp cheddar, shredded
1/2 cup gruyere cheese, shredded
1/2 cup Parmesan cheese, grated Read More
Crispy Garlic Croutons
Ingredients:
1/4 cup extra virgin olive oil
6 cloves garlic, peeled and sliced in half
2-3 cups stale ciabatta roll or other dense stale bread, cut into 1/2 inch cubes
Spoon Mage™ Ingredient Note:
Do not use fresh or regular soft sliced bread for croutons. Choose old dense breads.
To transform the cubes into garlic breadcrumbs, allow the croutons to cool completely, place them in a mostly sealed zip-lock bag, and whack a few times with the flat side of a wooden kitchen mallet. Read More
Mindful Palate 