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How To make Artichoke & Cracked Wheat Bread Abm
BEST brEAD MACHINE CB EVER:
9 oz Marinated artichoke hearts
1/2 tb Yeast
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
1/3 c Cracked wheat
1 1/2 tb Sugar
1/2 tb Salt
1/4 ts Black pepper
3 tb Parmesan, grated
1 c Water; warm
Drain artichoke hearts, reserving 3 tb liquid. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Since the flavor of this loaf is not too assertive, but the texture is substantial, it is a good sandwich bread for spicy meats, such as salami or pate, and ripe cheese. For early in the day eating, toast and spread with orange marmalade or apple butter. Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
How To make Artichoke & Cracked Wheat Bread Abm's Videos
No-Knead Sun-Dried Tomato and Basil Artisan Bread
Learn how to make a No-Knead Sun-Dried Tomato and Basil Artisan Bread! This No-Knead Bread, with its slightly sweet and somewhat tart, flavor-packed, sundried-tomatoes, is so incredibly good! The addition of basil and extra virgin olive oil make this bread savory and delicious, and the best part is, it's so crazy easy to make! Mix all of the ingredients together, let the dough rise slowly, then shape it and bake it — that’s it! There is no kneading involved and you’ll get a beautiful, savory artisan bread that everyone will love! It's great served with some creamy burrata, a drizzle of balsamic glaze, and some salt and fresh cracked pepper on top. You can toast it, top it with mozzarella and sauce, or just eat it as is. It's also amazing dipped in some extra virgin olive oil, with balsamic vinegar, and parmesan cheese. The possibilities are endless!
As always, the tools you'll need and the exact ingredients with their precise measurements are listed right after my introduction in the video.
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No-Knead Kalamata Olive Artisan Bread
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93 - Tofu Cookery by Louise Hagler (Keep On Cookin' Podcast)
Since 1983, TOFU COOKERY has been America's premier authority on how to make tofu taste delicious. Several generations of cooks have discovered the versatility of this healthful soyfood through the range of comfort foods and gourmet dishes found between the covers of this treasured volume. In this revised 25th anniversary edition, all the recipes have been updated for today's nutritional standards, using reduced quantities of more healthful fats and less salt. Many new recipes have been added to reflect more current tastes and trends, and to complement the old favorites. Sumptuous photos with tofu on center stage will tempt you and help you envision how your finished dishes will look.
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My 3rd Food Bank Haul & What I Plan to Do with It - Wow!
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How to Make Cauliflower Bread (Longer version) and how Meg is losing 1 pound/day
Megan shows you how to make cauliflower bread, which is great for paleo, gluten-free, keto, or low-carb diets... Also in this longer version she talks about her own weight loss, her morning beverage to keep her regular, and how she flattened her belly and is still losing a pound per day!
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Cheesy Pull Apart Bread With Bacon, Caramelized Onion, & Garlic
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Cheesy Pull Apart Bread Recipe
Ingredients:
1 mini sour dough french bread
6 - 8 Tbsp. butter, melted or softened
1 bulb of garlic, roasted
1 medium yellow onion, diced
4 - 6 strips of bacon, cooked and chopped or broken into small pieces
2 Tbsp. olive oil
1 lb of Monterey Jack cheese, grated. Or your favorite cheese
parsley for garnish
Directions:
Preheat oven to 350 degrees F.
Place the olive oil in a frying pan over medium high heat. Add the onion and saute/caramelize it for at least 20 minutes. 40 would be better. Turn down the heat to low after about 5 minutes. Stir frequently.
Make slices that are 1 inch apart in the french bread. Be sure not to cut through the bread. Cut until the last 1/4 inch. This will keep the loaf intact.
Next cut in the opposite direction making 1 inch cubes in the bread. Place the garlic and the butter in a bowl and mash it until it's combined well.
Spread the butter mixture into the crevices of the bread. Then add the onion and bacon bits. Using your hands works best, I have found.
Lastly, push the cheese into all the crevices all over the bread. Cover the bread with foil and place in the oven for 20 minutes.
Then uncover the bread and place it back in the oven for 10 to 15 minutes longer. Serve on a platter with a knife and enjoy!
Thanks for watching and sharing!
Rockin Robin
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