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Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts

Thursday, June 10, 2021

Making Beef Suya


Making Beef Suya

  What you need:

      Salt to taste
      Suya Spice Mix


  Thinly slice the beef. Combine with salt and suya spice and arrange on bamboo skewers. Grill or bake until beef is cooked through. Serve with fresh tomatoes and onions.

  Notes for Making Beef Suya:

      The best cut of beef for suya kebab is Top sirloin or similar cuts with reasonable amount of fat (this is necessary so the meat doesn’t dry out)
      Combine prepared meat for suya with a little salt and maggi prior to use
      The thinner your slice your meat, the less time it needs to cook
      If using a non-fatty cut of meat, bast the suya with some oil during the cooking process
      You may incorporate suya spice at the start of cooking but my personal preference is midway through or at the end

Wednesday, June 2, 2021

Fried Spicy Chicken Wings wt breadcrumbs


 Our dinner 🍴

 Fried Spicy Chicken Wings wt breadcrumbs


  •  8 chicken wings
  •  1 tbsp rice flour
  •  1 tsp salt
  •  1 tsp pepper
  •  1 tsp chili powder
  •  2 beaten egg's white
  •  Breadcrumbs
  •  500ml Cooking oil


 1. Clean and slit the chicken wings

 2. Marinate wt salt, pepperr, chili powder n

     rice flour for 1 hour or more

 3. Prepare 1 beaten egg white and


 4. Heat 500ml oil in a wok wt high flame

     deep the chicken wings in egg white,

     coat wt the breadcrumbs then deep fry it,

     then reduce the flame to medium flame

     keep turning till golden brown .. Done.

Sunday, May 30, 2021

Pan-Seared Steak in Butter Sauce


Pan-Seared Steak in Butter Sauce

Pan-Seared Steak in Butter Sauce - Hyper simple and so flavorful! Who can resist a juicy steak, especially when it's coated with a silky butter sauce reduction? Steak strips are marinated then quickly seared in a cast iron pan; the brown bits providing the basis for the most delish sauce ever. Dinner is ready!



 TIME: 10 MIN 


 Hyper simple and so flavorful - Dinner is ready!


  •  One 1lb (450g) flank steak, cut into strips
  •  1 + 2 tablespoons unsalted butter, divided
  •  1 small shallot, finely chopped
  •  3 garlic cloves, minced
  •  Pinch of red chili pepper flakes, to taste
  •  1tablespoon Dijon mustard
  •  3 teaspoons minced fresh thyme
  •  1 tablespoon finely minced chives
  •  ½ cup beef stock (or water)
  •  1 tablespoon lemon juice
  •  Salt and fresh cracked pepper, to taste
  •  Fresh chopped parsley, for garnish

 For the marinade

  •  1/4 cup (60ml) soy sauce (or coconut amino for paleo and gluten-free)
  •  1 tablespoon olive oil
  •  1 tablespoon Sriracha (or any hot sauce you like)


 1. In a bowl, combine oil, Sriracha, pepper, and soy sauce. Marinate steak strips in this mixture for at least 30 minutes.

 2. Melt butter in a skillet over medium-high heat. Season steak with salt and pepper and sear quickly, turning just once, until browned, 1–2 minutes. Transfer steak strips to a covered plate and set aside.

 3. Reduce heat to medium and cook shallot and garlic in the same skillet, stirring occasionally, until shallot softened and fragrant, about 2 minutes. Add thyme, chives, chili pepper flakes, lemon juice, mustard, and 1/2 cup beef stock, using a wooden spoon to scrape up any browned bits. You can add the remaining of the marinade if you like. Cook, swirling the pan occasionally until the liquid is reduced by about half, about 5 minutes. Add 2 tablespoons butter, swirling the skillet to melt; Adjust seasoning pan sauce with salt and pepper.

 4. Return the steak to the pan, reheat quickly, and garnish with chopped parsley and chives before serving with a side of sauteed spinach. Enjoy!


Tuesday, May 25, 2021

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes


 PREP TIME: 20 min

 COOK TIME: 30 min


This stuffed chicken breast is delicious, impressive, and comes together with ease. With savory flavors of sun-dried tomatoes, spinach and cheese, it's a 30-minute meal you won’t soon forget.

We stuff our chicken breasts with:

 Minced garlic

 Sun-dried tomatoes


 Mozzarella cheese


 Cream cheese

 Sounds good right? Let’s get started!

Here's How to Make Stuffed Chicken Breast:

 Start with 4 good-sized chicken breasts. They don’t have to be gigantic, but you don’t want to use chicken breasts that are too small to stuff.

 Use a sharp knife to create a "pocket" on the inside of the breast. Make sure you leave one whole side (and even the ends) intact so your fillings stay inside.

 Salt those babies! We even like to sprinkle a little salt on the inside of the pocket, too.

 Mix the pesto, mozzarella, and cream cheese in a bowl.

 Stuff that cheesey goodness into the chicken breast pocket and now you’re ready to bake them!

How to Easily Stuff Chicken Breast:

 After you make the stuffed chicken breast filling and layer it all in the breast with the spinach and sun-dried tomatoes, the key to making sure that the stuffed chicken breasts stay stuffed even as they bake is to secure the stuffed pocket with a toothpick. Then, you’ll brown both sides of the stuffed chicken breast in a hot skillet until golden brown — tongs are handy for this task. Once they’re browned, you’ll pop them into the oven to bake until they’re fully cooked.

How Long Does it Take to Cook Stuffed Chicken Breast?

This stuffed chicken breast with spinach, sun dried tomatoes, and pesto makes for a really quick and easy weeknight dinner, but is equally fitting and delicious enough for company. Here’s how simple it is: once you’ve got your stuffed chicken prepared you’ll want to sear in the skillet for 3-4 minutes on each side, and pop it in the preheated oven for 16-18 minutes until the internal temperature reaches 165°F.


  1.  4Large chicken breasts
  2.  1 tspSalt
  3.  2 tbspOlive oil
  4.  2Garlic cloves, minced
  5.  1/4 cupPesto
  6.  4 tbspCream cheese
  7.  3/4 cup Mozzarella cheese, shredded
  8.  ½ cupSundried tomatoes
  9.  ½ cupSpinach, roughly chopped
  10.  2 tbspParsley, minced, optional


 Heat your oven to 375 ° F.

 Place the chicken on a cutting board. With a small sharp knife, carefully cut a pocket into the side of the chicken breasts. Take care not to cut all the way through. You are creating a "pocket" for all the filling to bake in.

 Season the chicken with salt, inside and out.

 In a small bowl, mix the garlic, pesto, cream cheese and mozzarella. Set aside.

 Layer the inside pockets of your chicken with the cream cheese mixture, sun-dried tomatoes and spinach. Secure the opening with toothpicks if desired.

 Heat the olive oil in a cast iron pan, or oven proof skillet over medium heat. Sear the chicken on both sides for 3-4 minutes each, until golden brown.

 Place all four breasts back into the pan (or on a baking sheet if you are not using an oven proof skillet) and place them in the oven until the internal temperature of the chicken breast is 165 ° F. This takes about 16-18 minutes longer depending on the size of the breast.

 Sprinkle with parsley (if using) and serve.

Monday, May 24, 2021

Caribbean Chicken and Quinoa Bowls with Pineapple Avocado Salsa


 Caribbean Chicken and Quinoa Bowls with Pineapple Avocado Salsa

 These super-flavorful one-bowl dinners can be almost entirely prepped ahead and are full of flavor from a colorful spice mix and sweet, savory pineapple and avocado salsa.

 Prep Time:30 mins

 Cook Time:20 mins

 Total Time:50 mins

 Course: Main Dish

 Keyword: chicken dinner, dairy free, easy dinner, gluten free, healthyish, lunch

 Servings: 4 servings

Calories: 420kcal


  •  Mixing Bowls
  •  Saucepan
  •  Skillet
  •  Knife
  •  Cutting Board


 For the caribbean spice rub:

  •  2 tsp Ground Ginger
  •  2 tsp Dried Thyme
  •  2 tsp Garlic Powder (not garlic salt)
  •  1 tsp Paprika
  •  1 tsp Salt
  •  1/2 tsp Black Pepper
  •  1/2 tsp Brown Sugar

 For the Pineapple Salsa:

  • 1 cup Pineapple Cubes, diced
  •  1 avocado, diced
  •  1 Jalapeno, chopped (remove seeds if you'd like less spice)
  •  1/2 small Red Bell Pepper, finely chopped
  •  2 Tbsp Cilantro Leaves, chopped
  •  Juice of 1/2 Lime

 For the Chicken Bowls

  •  1 1/2 cup Low-Sodium Chicken Stock
  •  3/4 cup Quinoa
  •  1 lb Chicken Breasts
  •  ~ 3 Tbsp Caribbean Spice Mix
  •  1 Tbsp Oil (I use grapeseed)
  •  1/4 cup Yogurt, Plain or Greek
  •  Juice of 1/2 Lime

 1.Make spice rub: Combine all ingredients for the spice rub. (This can be made and stored for several weeks; I double or triple it to have on-hand.)

2. Make pineapple salsa: Combine all ingredients for salsa. (You can make this 2 days ahead, but don't add avocados until right before serving.)

 3.Make quinoa: Rinse quinoa. Bring stock to a boil. Add quinoa and put a lid or foil on the pot to cover. Reduce heat to a simmer and simmer until quinoa has absorbed all of the liquid, 12 to 15 minutes. Remove pan from heat and leave covered so that quinoa continues to steam.

4. If the chicken breasts you bought are quite thick, you can slice them in half or slice into tenders to help them cook more evenly. Rub chicken on all sides with spice rub.

5. Heat a skillet over medium-high heat. Add oil. When oil begins to shimmer add chicken and cook on both sides until cooked through, 5 to 7 minutes total (depending on the thickness of your chicken).

 6.While chicken cooks, whisk together the yogurt and lime juice.

 7.Transfer chicken to a cutting board and slice.

8. Assemble bowls by topping quinoa with sliced ​​chicken, pineapple salsa and drizzling yogurt over top.


 Calories: 420kcal | Carbohydrates: 36g | Protein: 33g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 755mg | Potassium: 1067mg | Fiber: 7g | Sugar: 6g | Vitamin A: 759IU | Vitamin C: 42mg | Calcium: 70mg | Iron: 4mg

Saturday, May 15, 2021

Round Steak & Gravy


Round Steak & Gravy

Round Steak & Gravy

Classic Round Steak & Gravy

 This recipe will feed a family of four.  You can double the meat without having to adjust the onion and gravy.  Here is what you will need to make this recipe,:


 4 to 6 slices of Round Steak

 2 Pouches of Onion Gravy

 2 C of Hot Water

 1 Medium Yellow Onion, Sliced

 3 Cloves of Garlic, Peeled and Smashed

 2 T of Butter

 Again, I made this in my Instant Pot, I will add adjustments for a crock or an oven in the steps.


 Use a skillet and 1 T of butter to sear off both sides of your round steak.  I only cooked these on each side for 2 to 3 minutes.

 In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.

 Add the slices of meat to the pot.

 Add the two pouches of the gravy to 2 C of hot water and dissolve.

 Pour over the meat and onions.

 Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.

 Release the steam and you are ready to serve.

 This recipe is best served on top of creamy mashed potatoes and with buttery corn.  You can also use rice or egg noodles.  But in my opinion, the gravy needs to be with mashed potatoes.  If you want to make this recipe in your crock pot, sear the meat in the skillet, and brown the onions and mushrooms in the same skillet and add the gravy mix to your crock and cook on low 8 to 10 hours.  Remember to keep the lid on your crock or it will take longer.  If you are making this in the oven, do the same steps as the crock, but place the meat, onions and gravy in a casserole dish, cover with foil and bake at 350 degrees for 2.5 hours.  You can also add mushrooms to this recipe if you like.  Another option is to add in one can of Cream of Mushroom Soup to make it a creamy gravy.




Ingredients in this recipe

There aren't too many difficult to find ingredients in this recipe.  and you'll reuse a bunch for the sauce for the chicken and the coleslaw dressing.

Here's what you need:

chicken breasts, finely diced

 hoisin sauce

 sesame oil

 soy sauce

 2 cloves garlic minced

 1 tsp minced fresh ginger

 Asian-inspired slaw

 1 bag coleslaw

 4 green onions, thinly sliced

 1 tbsp sesame oil

 1 tbsp rice vinegar

 1 tbsp soy sauce

 1 tbsp honey

 16 Wonton wrappers

 Sweet chili sauce to serve

 Chopped cilantro, to serve

 Sesame seeds, to serve

How to make these wonton tacos

 It's so easy to make these tacos!  There may be more steps than most of my recipes, but each step is fairly simple and you can prepare most items while another is cooking.

 Mix up the coleslaw.

 Spray wonton wrappers with cooking spray or brush with a bit of canola oil, then drape over the side of a 9 x 13 baking dish.

 Bake for about 10 minutes, then set aside.

 ix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic and ginger.

 Saute chicken for 7-8 minutes, tossing frequently until cooked through.

 Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce and sprinkle with cilantro and sesame seeds.  Serve and enjoy!

Sunday, April 25, 2021

Chicken Ranch Wraps


Chicken Ranch Wraps


  2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices)

  1/4 cup Hidden Valley Simply Ranch dressing

1/2 cup mozzarella cheese

 1/4 cup cilantro minced (optional)

  4 8 '' tortillas


Lay tortillas on a clean flat surface. Placeabout 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape.

Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

Thursday, April 15, 2021

Chilli Prawn Stir Fry Noodles



Chilli Prawn Stir Fry Noodles


  800g, king prawns

  600g noodles

  ½ red onion, thinly sliced

  1 teaspoon black pepper

  1 teaspoon ginger, chopped

  2 tablespoons chilli, chopped

  2 teaspoons garlic, chopped

  2 tablespoons coriander, chopped

  1 jalapeno, chopped

  1 cup soy sauce or fish sauce (240ml)

  Juice of 1 lime


  Precook the noodles with just salt following the packet instructions, drain and set aside.

  In a wok or large pan, heat 2 tablespoons oil over high heat.

  Once the oil begins to shimmer, add the chopped chilli, ginger, garlic and king prawns and stir fryuntil the prawns are golden, about 5 to 7 minutes.

  Add the soy sauce, lime juice, chopped jalapeno and coriander.  Add the pre-cooked noodles and toss well.  Stir fry over a high heat for a further 3 minutes.  Adjust the seasoning with soy sauce if necessary.

  Serve with a little coriander leaves and jalapeno scattered over.


Tuesday, April 13, 2021





1 lb. (0.4 kg) shelled and deveined shrimp
1 tablespoon olive oil
1 tablespoon melted unsalted butter
4 cloves garlic, minced
3 tablespoons honey
1 1/2 tablespoons lime juice
1/4 teaspoon salt
3 dashes cayenne pepper
chopped parsley


Rinse the shrimp with cold water. Drained and set aside.
Heat up a skillet (cast-iron preferred), add the olive oil and butter. Add the garlic and saute until they turn slightly brown, stir in the shrimp. Stir and cook the shrimp a few times before adding the honey, lime juice, salt and cayenne pepper. Cook the shrimp until the honey lime sauce thickens. Garnish with chopped parsley and serve immediately.

Monday, April 12, 2021

Cajun Marinated Chicken


Cajun Marinated Chicken

anish boring chicken from your grill with this Cajun Marinated Chicken recipe. Quick, easy, and packed with flavor. This is the chicken your tastebuds have been asking for.


  • 1 – 2 pounds chicken drumsticks, or other cut of chicken
  • 1 tbsp ketchup
  • 1/3 cup oil
  • 3 tbsp vinegar
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • 1 and ½ tbsp Cajun seasoning
  • dash of salt
  • Place chicken in a large self-closing plastic bag and pour in marinade.
  • Marinate chicken for 10 – 20 minutes or for up to 3 hours for stronger flavor.
  • Grill chicken 10 – 14 minutes or until done.
Feel free to use any cute of chicken you would like with this recipe. It also works well with pork, beef, and shrimp too!

Friday, April 9, 2021

Sea bream tagine with chermoula


 Sea bream tagine with chermoula


 for the chermoula sauce:
 3 tbsp.  chopped fresh parsley
 2 cloves garlic
 1 tsp.  teaspoon of turmeric
 1 tsp.  teaspoon paprika
 1 tsp.  1 teaspoon ground cumin
 a drizzle of olive oil
 half a glass of water
 salt pepper

 3 sea bream
 2 onions
 4 potatoes
 2 tomatoes
 a red pepper
 cooked shrimp to garnish
 half a lemon

start by preparing the chermoula: mix the parsley with the crushed garlic, turmeric, paprika, cumin, add a drizzle of olive oil, salt and pepper, mix then add half a glass of water

 scale, hollow out and rinse the sea bream, cut off the head and tail then brush them with chermoula sauce

 leave the fish to marinate in this sauce in a cool place, the time to prepress the vegetables.

 peel and cut the potatoes and onions into slices

 cut the tomatoes into slices too

 roast the pepper directly on the heat, enclose it in a plastic bag immediately,

 10 minutes later, remove the grilled skin from the pepper, rinse it and then cut it into thin strips.

 In a tagine dish, pour a drizzle of olive oil then put on top of a bed of sliced ​​onions (which will prevent the fish from attaching to the tagine base)

 place on top of the 3 marinated sea breams, then the remaining sliced ​​onion

 brush the cut potatoes with the chermoula sauce, and arrange them on top.

 then lay out a layer of sliced ​​tomatoes and pour a little water into the rest of the sauce to baste the tomato slices

 cover the tagine and cook over low heat.

 after 40 minutes of cooking, the potatoes become tender, at this time, add the strips of peppers and decorate with a few cooked shrimps, close the tagines and simmer for 10 to 15 minutes over low heat.

before serving, sprinkle the tagine with the juice of half a lemon ...

Fried sardines


           Fried sardines


 1 kg of shelled hollow sardines.

 5 cloves of garlic

 1 shallot or a white onion

 A handful of parsley

 3 or 4 tablespoons of olive or sunflower oil

 Salt, black pepper, cumin, a pinch of cinnamon, paprica

Red pepper puree "dersa"


Frying oil


-Mix the garlic, shallot, parsley, 3 or 4 tablespoons of olive or sunflower oil. 

-add the spices to the mixture.  For those who support the spiciness add the red apepper puree.

- take the sardines and coat them from the outside and the inside with the "chermoula" mixture, flour them then fry in a little hot oil.

Thursday, April 8, 2021

Fried Chicken

Fried Chicken 

1-kilo chicken legs ( or any part you like)
1kilo flour
1kilo bread crumbs
5pcs eggs
salt and pepper
oil (for deep frying)

1.Wash chicken, add salt and pepper marinade for 10 mins.
2.Put flour and Bread crumbs in a separate bowl
 3.Beat 5 eggs and set aside
 4.Heat oil in a wok
5.Deep Chicken into the egg
6.Roll into flour
7.Deep into the egg again
8.Roll into Bread crumbs
 9.Deep Fry chicken until golden brown
10.When chicken is already cook put in a plate with tissue to dry excess oil

 Serve and Enjoy!

Wednesday, April 7, 2021

Chocolate Covered Oreos



4bone-in pork chops

1Tbsp Dijon mustard

1tsp granulated garlic

1tsp granulated onion

1tsp kosher salt

1/2tsp freshly ground black pepper

1/2tsp cayenne pepper plus more to taste

4bacon strips

1/2cup vegetable oil

1/2cup all-purpose flour


In a small bowl, combine granulated garlic, onion, salt, black pepper, and cayenne pepper.

Pat dry pork chops with a paper towel. Using your hands, rub Dijon mustard all over the pork chops.

Sprinkle the spice mix and evenly rub into the chops on each side.

Dredge in flour really well on both sides and set aside.

Preheat a large, about 12-13-inch, heavy (cast iron is recommended) frying pan over medium-high heat.

Fry the bacon strips, on both sides, until crisp and fat has rendered out. Remove the bacon and reserve it for other uses.

Add vegetable oil to the frying pan. Let the oil warm up to cooking temperature, about 325F.

Dredge each pork chop in flour again, making sure each side is covered really well.

Place in the frying pan and cook over medium heat for about 4-5 minutes per side, until deep golden brown and the internal temperature of the pork reached 145F.

Cooking time will depend on the thickness of the pork chops you are using.

Remove pork chops, place on a platter and cover with foil and let rest for 3 minutes before serving.

Enjoy !!

Chocolate Covered Oreos you can try it with this recipe

This easy dessert takes no time and the whole is greater than the sum of its parts. Wondering about the coconut oil? It serves two functions. 1. It thins the chocolate slightly, making it easier to dip the Oreos. 2. It helps the chocolate set much more quickly in the fridge. It's a win/win! We left it optional because there's no reason you'd need to buy coconut oil for a measly couple teaspoons, but if you already have some or would like to buy some, go for it!


1 1/2 c. 

semisweet chocolate chips, melted

2 tsp. 

coconut oil, optional

1/4 c. 

white chocolate chips, melted

  1. 1.Line a small baking sheet with parchment paper. In a medium shallow bowl, stir together melted semisweet chocolate and coconut oil if using. Dip each Oreo in the melted chocolate, then place on the parchment lined baking sheet. Place in the refrigerator to set, 10 minutes.
  2. 2.Use a spoon to drizzle white chocolate onto Oreos. Return to the refrigerator to set, 10 minutes longer.

Italian Sausage Peppers and Onions



  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian sausage
  • 2 bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Italian seasoning
  • 1/4 cup chopped fresh basil leaves
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine (or chicken broth)
  • 1 (15-ounce) can diced tomatoes
  • Salt to taste
  • 1/4 teaspoon red pepper flakes, optional


  1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  2. Keeping the pan over medium heat,  Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
  3. Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using.
  4. Add the peppers, onions, salt, and pepper and bring to a simmer.
  5. Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened.
  6. Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.


Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!
Our favorite way to eat fresh bread is our homemade strawberry, raspberry, or peach jam.  It is simply heaven.


  • Warm water: (105-115 degrees)- to activate the yeast.
  • Active Dry yeast
  • Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
  • Salt: to enhance flavor
  • Oil: Vegetable or canola oil, or melted butter could be substituted
  • Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.


  1. Proof the yeast: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  2. Prepare the dough: Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
  3. Knead the dough: Mix the dough for 5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.
  4. First Rise: Grease a large bowl with oil or cooking spray and place the dough inside. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size (about 1 1/2 hours).

5.Punch the dough down really well to remove air bubbles.

6. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing

Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

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