Cooking with Joss - Pulley Yummy Bread
Ingredients
500 grams of bread flour
325 ml of water
Half a tablespoon of yeast
Half tablespoon of salt
Half a tablespoon of olive oil
Half a tablespoon of sugar
Butter
1 bulb of Garlic
Cheese
Basil
Parsley
Sun dried tomatoes or tomatoe Achar
Pesto
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BREAD RECIPE
(shared with permission from Bread Beckers)
1 1/2 cups warm water
2 tsp salt
1/3 cup oil
1/3 cup honey
1 tsp gluten
2 Tbsp lecethin
4 - 4 1/2 cups flour
1 Tbsp yeast
I used the bread machine on dough setting. Rise for 25 minutes in two bread pans. Bake for 25 minutes at 350 degrees. For buns, I cook about 15-18 minutes instead.
RANCH SEASONING
6 Tablespoons garlic powder
3/4 cup dried parsley
6 Tablespoons dried minced onion
3 Tablespoons salt
1 1/2 teaspoons black pepper
Mix seasoning together and add one tablespoon to 3/4 cup mayonnaise and 1/2 cup Greek yogurt.
TACO SEASONING
1 cup dried minced onion
1/2 cup paprika
1/2 cup cornstarch
1/3 cup chili powder
4 tablespoons garlic powder
2 tablespoons cumin
2 tablespoons oregano
1-2 teaspoons cayenne pepper (depending on heat preference)
2-4 tablespoons salt (depending on preference)
CHICKEN SPAGHETTI
Servings: 12 people
Ingredients
4 small boneless skinless chicken breasts
4 teaspoons Italian Seasoning
Salt/Pepper
4 Tablespoons olive oil
8 Tablespoons butter
2 small yellow onions, diced
6 cloves garlic, minced
8 Tablespoons flour
3 cups chicken broth
1 ½ cup milk
8 oz. cream cheese, softened
2 cups cheddar cheese, shredded
2 10 oz. cans of diced tomatoes & green chilies
16 oz. Thin Spaghetti
chopped parsley, to garnish
Instructions
Preheat oven to 400 degrees.
Cook the Chicken (Optional. You may also use cooked chicken.)
Cube the chicken. Pat the chicken dry and season lightly with salt/pepper and Italian seasoning.
Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside.
Make the Sauce
Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom.
Add the onions and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.
Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour.
Add the chicken broth in splashes to maintain the thickness. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.
(Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.)
Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold.
Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.
If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine.
Stir in the spaghetti.
Garnish with fresh parsley. Enjoy!
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HOW TO USE BREAD MAKER MACHINE | Step by step how to use bread maker video | The Best bread maker!
Easy step by step video on how to use a bread maker machine. I'll show you the ingredients I use and how I get the best results from my bread maker.
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How to Make Perfect Crispy Garlic Cheese Potatoes
Perfect Crispy Garlic Cheese Potatoes Recipe with Delicious Cheese Sauce. Find more recipes
INGREDIENTS
5 medium potatoes
1 tbsp salt
2 tbsp olive oil
1 tsp minced parsley
5 cloves garlic minced
4 tbsp shredded parmesan cheese
4 tbsp bread crumbs
1 tbsp cornstarch
1 tsp salt
1 tsp paprika
For the Dipping Sauce
4 tbsp milk
1 sliced cheese
1 tsp salted butter
1 tsp sriracha mayo
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How to make Braided Garlic Bread
This garlic bread isn't just a looker! This recipe features a fluffy and rich homemade yeast dough slathered with garlic butter.
Check out this recipe at
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Ingredients:
For the Garlic Bread Yeast Dough
3 & 1/2 cups all-purpose flour, plus more for kneading and shaping
1 teaspoon salt
1/2 cup warm water (about 110°F)
1 teaspoon granulated sugar
2 & 1/4 teaspoons (1 package) instant or active dry yeast
1 large egg lightly beaten, at room temperature
3/4 cup warm milk (about 110°F)
1/4 cup (1/2 stick) unsalted butter, melted and cooled
For the Garlic Butter Spread
1/4 cup unsalted butter, softened to room temperature
1/2 cup loosely packed fresh parsley, chopped
3 to 4 cloves garlic, minced
1/2 teaspoon salt
Instructions:
How to make the yeast dough: In a large bowl, mix together water, sugar, and yeast. Set aside for 5 to 10 minutes or until the mixture becomes bubbly and foamy on top. Add the beaten egg and milk to the yeast mixture. Mix to combine slightly.
Add about half of your flour (1 and 3/4 cups) along with the salt to the wet ingredients. Mix together until you get a thick and sticky dough. Add the melted butter to the wet dough along with the rest of the flour. Using a wooden spoon or a mixer fitted with a dough hook attachment on medium speed, mix the ingredients until they start to come together into a rough ball of dough. If working by hand, knead the dough by hand for 8 to 10 minutes, or until you get a smooth and slightly tacky ball of dough. Add flour as needed if the dough is too sticky. If using a mixer, knead the dough on medium speed for 5 to 6 minutes, or until smooth and tacky. Again, adding flour when needed. The dough should not stick to the sides when it’s done, but it may stick slightly on the bottom of the bowl.
Cover the dough with plastic wrap or a tea towel. Set aside in a warm place to rise for 45 minutes to 1 hour, or until about doubled in size.
How to make the garlic butter spread: In a medium sized bowl, combine butter, parsley, garlic, and salt. Mix together until you get a thick, spreadable paste. Set aside until ready to use.
How to shape the garlic bread: Once the dough has finished rising, turn it out onto a large, lightly floured cutting board. Roll the dough out into a 9×14 inch rectangle. Spread the garlic butter spread onto the surface of the dough, leaving about a 1/4 inch border without any filling to prevent it from getting pushed out when we shape it.
Working on the long side of the dough, roll it up tightly into a tube. Pinch the seams of the dough to seal. Cut the dough in half lengthwise down the center. Turn each half facing up to reveal the layers of garlic butter. Starting from one end, press the 2 halves together to seal. Twist the garlic bread by turning one half of the dough over the other, repeating until you reach the other end of the dough. Pinch the other end of the dough together, and fold down and under the dough to hide the seam.
Transfer your shaped garlic bread into a 9×13 inch baking dish lined with parchment paper. Cover the dough and let it rise in a warm place for 30 minutes, or until about doubled in size.
Bake the dough: Preheat your oven to 350°F. Uncover dough and bake in the center of the preheated oven for 25 to 30 minutes, or until a light golden brown on top. Remove the garlic bread from the oven, and allow the bread to cool enough to handle. Slice and serve warm!
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