Archive for June, 2009

Julie’s French Bread

June 15, 2009

Original recipe is found here on Julie’s site, but I am putting here so I won’t lose it.

2 1/2 cups warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 cups flour
1 egg, beaten (optional)

In a large bowl (I put the dough hook on my kitchen aid for this), combine water, sugar and yeast.  Let stand for about 5 minutes or until bubbly.  stir in salt, oil and 3 cups of the flour.  Stir vigorously.  Add remaining 3 cups of flour and mix well.  Let stand 10 minutes.  Stir down (I turned the mixer on medium high for about 10 seconds or less).  Repeat this process 5 times, which will take 1 hour.  Place dough onto a very lightly floured board, and knead only enough to coat dough with flour so it can be handled (for me it hardly took any extra flour); divide dough in half.  Roll each section into a rectangle, about 9X12″ long.  Roll up from the long side.  Moisten seam with small amount of water and pinch to seal.  Arrange both loaves lengthwise on a large, well-greased cookie sheet.  Place seam side down.   Cover and let rise 30-45 minutes.

Glaze with beaten egg (optional).  use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf.

Bake at 375 for 25-30 minuets.  Remove to a rack, cover with a towel (which keeps the crust softer), and serve warm.


Turkey Meatballs

June 15, 2009
  • 1 pound package ground turkey
  • 1 egg, beaten
  • 1 cup Italian seasoned bread crumbs
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with cooking spray.
  2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
  3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you’d like.

English Muffin Bread

June 15, 2009

So yummy.  It has the same chewy texture as a regular english muffin.

  • 2 cups milk
  • 1/2 cup water
  • 2 tablespoons cornmeal
  • 6 cups bread flour
  • 2 (.25 ounce) packages active dry yeast
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  1. Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8×4 inch loaf pans; sprinkle cornmeal inside pans.
  2. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  3. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Chunky Pasta Sauce

June 11, 2009

This recipe started off as one thing and turned into something completely different.  I have been trying to find more ways to get vegetables into our menus.  The plan was to serve this with turkey meatballs over pasta with homemade french bread on the side.  When James got home he suggested that we just fore go the pasta and use the french bread to sop up the extra sauce.  It was a good idea.  The sauce was thick enough that it didn’t run all over the plate.

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 carrots, chopped into coins
  • 1 cup frozen chopped spinach
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • 3/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Saute garlic and onions in olive oil until opaque.  Add carrots and all spices and continue to saute.  Add tomatoes and spinach and bring to a boil.  Cover and reduce to a simmer for 1 hour.