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Texas Maryland Blue Crabs
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crockpot barbecue brisket, corn on the cob, Texas toast
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Monday, October 6, 2014

Texas Toast

Texas Toast
C: What is this brick bread?
Me: What are you talking about?
Miss F: Can we build a house with it?
C would much prefer the inflate with air Mrs Baird's Texas Toast from the grocery store, but Miss F and I much prefer homemade bread, whether or not you can build a house with it is still up for debate. I love having a big slice of Texas Toast with barbecue, it is what makes the meal. I have always loved bread, it is probably my most favorite food group. This bread goes perfectly with barbecue, but it also made amazing sandwiches the following day. I am always looking for new breads to bake for Miss F's lunch box and this recipe is definitely going into the usual rotation. Recipe based from Just a Pinch.
Texas Toast

3 to 3 ½ cups flour
2 ¼ teaspoons yeast
1 cup milk
2 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
1 egg

In the bowl of the stand mixer, combine 1 ½ cups of the flour and the yeast. In a small saucepan, heat milk, sugar, butter and salt over medium heat until the butter is just melted, stirring constantly. Add the warm milk to flour mixture, then add the egg. Beat at low speed for 30 seconds, scraping the bowl. Beat at high speed for three minutes and stir in the remaining flour. Swap out the mixing paddle for the kneading attachment and knead at low speed for 6 minutes. Shape into a ball, cover and let rise in a warm place for one hour.

Punch down the dough, cover and let rest for 10 minutes. Place the dough into a greased loaf pan and let rise 30 minutes more. Bake in a 375 degree oven for 35 to 40 minutes, cover with foil for the last 15 minutes. Remove from the pan and cool on a wire rack. Slice into 1" thick slices.
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