Today is World Bread Day, 2009Today the weather here in the Midwest is perfect for baking bread. What could be better than putting on a big pot of homemade soup and bake your Grandmother's favorite bread recipe. Your home will soon be filled with the aromas of two of the world's favorite foods. The only thing you will need to add is about a half pound of rich creamy butter!
1 cup water, heated to 120° to 130°F.
2 tablespoons Crisco® Pure Olive Oil
3 cups Pillsbury BEST® Bread Flour
2 teaspoons sugar
1/2 teaspoon salt
1 package active dry yeast (1/4 oz.)
Cornmeal
1 large egg white, beaten
2 tablespoons Crisco® Pure Olive Oil
3 cups Pillsbury BEST® Bread Flour
2 teaspoons sugar
1/2 teaspoon salt
1 package active dry yeast (1/4 oz.)
Cornmeal
1 large egg white, beaten
1. SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80° to 85°F) for 30 to 40 minutes.
2. 2. SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
3. 3. HEAT oven to 375°F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
2. 2. SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
3. 3. HEAT oven to 375°F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
Ham, Escarole and Bean Stew
6 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
2 garlic cloves, minced
1 Yukon Gold potato (8 ounces), cut into 1/2-inch dice
3 cups chicken or beef stock or low-sodium broth
6 ounces smoked ham, shredded (1 cup)
One 15-ounce can cannellini beans, drained
1/2 small head escarole, cut into 1/2-inch ribbons (2 packed cups)
Freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
2 garlic cloves, minced
1 Yukon Gold potato (8 ounces), cut into 1/2-inch dice
3 cups chicken or beef stock or low-sodium broth
6 ounces smoked ham, shredded (1 cup)
One 15-ounce can cannellini beans, drained
1/2 small head escarole, cut into 1/2-inch ribbons (2 packed cups)
Freshly ground pepper
1. In a saucepan, fry the bacon in the 1 tablespoon of olive oil over moderately high heat until browned, about 6 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the potato and cook, stirring, for 1 minute. Add the stock and boil over high heat. Reduce the heat to moderate and cook until the potato is tender, about 15 minutes.
2. Add the ham, beans and escarole and season with pepper. Cook over moderately high heat until the escarole is tender, about 5 minutes. Transfer to bowls, drizzle with olive oil and serve.
2. Add the ham, beans and escarole and season with pepper. Cook over moderately high heat until the escarole is tender, about 5 minutes. Transfer to bowls, drizzle with olive oil and serve.
Your home will be a Happy Home!
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