-I used the minimum times for each step, and added some cornmeal to the bottom of the loaf before starting to bake. I also added about a 1 teaspoon of brown sugar to the flower in step 1, to help the yeast work in the reduced time. This bread was delicious this morning with home made pesto and scrambled eggs on top!
3 cups all-purpose flour
1½ cups luke-warm water
1-2 teaspoon sea salt
1 teaspoon yeast
In a large bowl, stir together the flour, salt and yeast. Add the water and using a wooden spoon stir together until the mixture resembles a shaggy dough.
Cover dough with a plastic wrap and let sit in room temperature for 8-18 hours. Dough will bubble up and rise.
After dough is ready, preheat oven to 450 F.
Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover with the plastic wrap and let the dough rest.
While dough is resting, put your dutch oven into the preheated oven for 30 minutes.
After the 30 minutes are up carefully remove the dutch oven and with floured hands place the bread dough into it. (You can put a piece of parchment under it if your dutch oven doesn’t have an enamel coating.)
Replace the cover and bake for 30 minutes covered. Then remove the cover and bake for an additional 15 minutes uncovered. Bread will be golden, crusty and delicious!
For the crust:
-12 whole graham crackers
-3/4 stick (6 tablespoons) butter
-3 tablespoons dark brown sugar
For the tart:
-Plain yogurt, honey, fruit Directions
Preheat the oven to 350 degrees F.
For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or multiple smaller pie molds to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
1 fresh banana, 1 cup frozen mango, 1 cup fresh strawberries, 1 peeled orange. (I also love peaches, blackberries, raspberries, blueberries, etc etc)
Directions: Place combination of fresh and frozen fruit into blender. Add enough milk (I use almond milk or cashew milk usually) or juice to loosen the fruit enough to let everything blend. Blend for about 45 seconds.
Note: Using frozen fruit eliminates the need for ice, which waters down smoothies. However, if you use all frozen fruit you’ll need a lot more liquid to make everything blend. You’ll end up making a massive quantity of smoothie this way! I like to use a combination of fresh and frozen fruit.
followed this recipe pretty much exactly! except used freshly squeezed oranges. yum!
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons softened butter
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.