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Classic White Bread June 10, 2009

Filed under: food — swedblue @ 1:44 am

Over the past few months, I have been trying different breads.  One recipe I got, I tried a couple of different ways, and always had the same issue of very little rise on the second rise.  I came across this recipe at Baking Bites, a blog I read every day.  I made this bread today, and it turned out great (compared to my other past attempts).

Classic White Bread

adapted from Baking with Julia

2 1/2 cups warm water (105-115F)

1 package active dry yeast (.25 oz)

1 tbsp sugar

6-7 cups ap flour

1 tbsp salt

4 tbsp butter, softened

Combine 1/2 cup water, yeast and sugar in a large bowl and let stand until foamy – about 10 minutes. Add remaining water, flour and salt to yeast mixture and mix with a wooden spoon (or in a mixer) until dough cleanly away from the sides of the bowl. Knead in butter until dough is smooth and not sticky. Turn dough out onto a lightly floured surface and continue kneading for an additional minute or two. Shape dough into a ball and place in a lightly oiled bowl to rise until doubled, about 1- 1 1/2 hours.

Butter two 8×4 inch loaf pans and set aside. Place dough on a lightly floured surface and divide in two equal portions. Shape as described above and place seam side down into prepared loaf pans. Cover loaf pans lightly with oiled plastic wrap and allow to rise until doubled in size, about 1 hour. Dough will rise above the lip of the pan.

Meanwhile, preheat oven to 375F.

Place loaves in oven and bake for 35-40 minutes. After 35 minutes, use an instant read thermometer to check the internal temperature of the bread. It will read 200F when the loaves are done. If you do not have an instant read themometer (meat thermometer), simply cook the loaves for 40 minutes and keep an eye on your oven thermometer to make sure the temperature remains constant.

Remove loaves from pans immediately and let cool completely (2-3 hours) before slicing.

Makes 2 loaves

The book recommends storing the bread in a brown paper bag at room temperature for up to two days, or freezing the loaves.


Orzo with Chicken and Parmesan June 4, 2009

Filed under: food — swedblue @ 4:08 pm
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I have been trying out new recipes over the past few months. This one I did last night and Josh enjoyed it.  I made a few adjustments to it (as I tend to do).  It is easy and turned out good.

Orzo with Chicken and Parmesan

1-2 Tbsp olive oil
12 ounces skinned, boned chicken breast, cut into bite-size pieces
2 -3 cloves garlic, minced (or use 1/2 tsp garlic powder)
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 1/4 cups uncooked orzo (rice-shaped pasta)
1/2 tsp poultry seasoning
1 cup frozen green peas, thawed  (I used green beans)
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 teaspoon dried rosemary, basil, and oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

In dutch oven, heat oil over medium heat. Add chicken and cook until opaque; add garlic and cook for 30 seconds, being careful not to let the garlic burn. Add water, broth, and poultry seasoning to the pan and bring to a mixture to a boil.

Once boiling, add pasta and return to a boil. Reduce heat and simmer 9 minutes, stirring occasionally. Add peas, and continue to cook until the peas are heated through and the pasta has absorbed all the liquid, stirring occasionally. (I put the herbs in for the last few minutes of cooking)

Remove from heat and stir in 1/4 cup cheese (I went ahead an put all the cheese in), herbs, salt and pepper. Top each serving with 1 tablespoon cheese.


A Couple New Recipes February 9, 2009

Filed under: food — swedblue @ 4:57 pm

So,  it has been a while since I uploaded new recipes that I have tried.  Here is one I did a couple of weeks ago.  It had really good flavor, and Josh really loved it.

Grilled Salmon with Key Lime Butter

courtesy of the Dean Brothers


  • 5 tablespoons unsalted butter
  • 2 tablespoons key lime juice
  • Salt and freshly ground black pepper
  • 4 (6-ounce) salmon fillets
  • Cooked pasta or rice


Prepare grill by lightly oiling grill grate over medium-high heat.

In a small saucepan, melt butter add lime juice. Salt and pepper the salmon fillets modestly on both sides. Place fillets onto grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving. Serve with pasta or rice.

* I did this when it was really cold outside, so I broiled it 2-3 minutes per side and it turned out great.

This recipe, I did at Thanksgiving and it is one that I do a lot now.

Roasted Carrots


  • Carrots, peeled and 1″ chunks or baby carrots
  • Olive Oil- enough to coat the carrots
  • Pinch of rosemary
  • Pinch of salt


Preheat the oven to 425.  Toss the carrots in the olive oil, rosemary and salt.  Place in a pan (sheet pan or small cake pan works).   Cook for 25-30 minutes or until tender.


In Between January 26, 2008

Filed under: food — swedblue @ 2:41 am

Ok, so the next post really isn’t my second experiment, since the last one I have tried a bunch of recipes since my last post.  One was chili and another was pulled bbq pork.  Share them…I won’t.  Why you ask?  Well, a girl has to have some secret recipes! 🙂

So, one of the coolest Christmas presents I received last year was 3 santoku knives.  Tonight, I cut beef with my 9″ knife. Now in the past, I have struggled with cutting meat-cause it never really cut-it more like mashed it.  Well, it is amazing what the right equipment does for the job (and knowledge of how to cut and hold the knife)-it was like cutting butter.  It was so easy!  (Thanks, Alton!)


Why? January 12, 2008

Filed under: food — swedblue @ 11:06 pm
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Some of you out there know what life is like when you are allergic to anything in the onion family. I do not, but my husband does. I grew up with onions in everything-didn’t like them as a kid, then I grew to like them. When I got married last year, I pretty much said goodbye to onions. My husbands allergy is from both raw and cooked onions. Raw onions make his throat swell up, and cooked onions gives him nausea and stomach cramps. Even just the smell causes him to get sick. So I have had to learn how to get the flavor into dishes with out my fall back of onions or garlic. So this is my journey as a new wife and a cook to create healthy great tasting dishes without onions. From time to time I will post recipes that I have adjusted or created that taste great.