HOMEMADE SUBWAY BREAD RECIPE

Yield: Makes 4 9" Sub Rolls

INGREDIENTS:

1 Cup warm water (110 degrees F)

1 1/2 Tablespoon yeast

1 Tablespoon sugar

1 1/2 teaspoon salt

4 Tablespoon olive oil

3 to 3 1/2 cups all-purpose flour

Instructions:

In the bowl of your stand mixer add the water, yeast, sugar, salt and olive oil.  Let the mixture stand for 5 minutes.  Add additional cup of flour and mix until well combined.  Continue adding flour, 1/4 cup at a time, until a soft dough is formed.  The dough should still stick to the bottom of the bowl, but pull away from the sides.  Let the dough mix for about 8 minutes total.  

When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth.  The dough should be very soft.  Shape the dough into a ball and return it to the bowl.  Cover the bowl with plastic wrap and allow the dough to rise for a half hour.   

Towards the end of the rising time preheat the oven to 350 degrees.  When the loaves are ready, bake them in the preheated oven for 25 minutes.

Fry Bread

Fry Bread

4 Cups Bluebird Flour
1 teaspoon Salt
2 Table spoon baking powder
1-2 cups very warm water
Mix the first 3 ingredients. Now here is the trick to making fry bread. You have to add just enough of the the warm water to make a dough, not too sticky not too dry. Mix with your hand as you add the water. Knead until smooth. Cover and let rest while you heat the oil.
Here is another thing that is the traditional way to make fry bread. You must use Lard. You can use Vegetable oil but its just not the same. Lard is best. Heat lard until very hot and is shimmering.
Now take a egg size piece of dough and roll it out until about the size of a doughnut. Then pick it up and pat it between your hands, stretching as you go. The idea here is to get it pretty thin. Like a very thin pizza dough. Now put it into the grease be careful it’s HOT!
Let cook until brown on the first side. If your lard is hot enough that should be very quick, like flash frying. Flip and let cook on other side. Drain on paper towels.

NO FAIL Buttercrust Pastry Dough / Apple Hand Pie (Empanaditas)

Buttercrust Pastry Dough

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):

2 cups flour (measure carefully, do not pack!)

1/2 cup unsalted butter (4 oz)

1 tbsp sugar

1 tsp salt

6 tbsp ice water

Add 1 cup of the flour, butter and short pulse for a minute. Add sugar and salt and ice water … longer pulses. Turn out onto a mat and gently bring to a ball and refrigerate for at least 30 minutes.

Apple Hand Pies

For 4 Apple Hand Pies:

about 1 pound pie dough, divided into 4

egg wash (1 egg beaten with 2 tsp milk)

granulated sugar as needed

For the apple filling:

2 tbsp butter, browned

2 or 3 green apples

1/4 tsp salt

1/4 cup white sugar

2 tbsp brown sugar

1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

Copycat Pizza Hut Pan Pizza Crust

Copycat Pizza Hut Pan Pizza Crust

Dough:
1 1/3 C Warm water (105F)
1/4 C Non-fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) – (I just use enough to coat the pan)
Butter flavored Pam ( I didn’t use this)

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans ( or can use 1 – 9 inch pie plate and 1 – 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Prepeat oven to 450 degrees.  Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge.  Distribute 1 1/2 oz. of shredded mozzarella cheese on each pizza.  Place toppings of your choice in this order – pepperoni or ham, vegetables, meats (cooked ground sausage or beef)  Top with 3 oz. mozzarella cheese.  Cook until cheese is bubbling and outer crust is brown – about 15 minutes.  I then brush outer edge of crust with garlic butter.

Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits

2 cups sifted Martha White flour or all-purpose flour

(sift before measuring)

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons chilled vegetable shortening

    or lard (makes the best biscuits)

1 cup buttermilk

Preheat oven to 440 degrees with rack in the middle. In a large bowl, sift together flour, baking powder, salt, and baking soda. . Add shortening, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps. Make a well in the flour mixture and then add buttermilk, stirring with a fork just until dough forms and holds together (it will be soft and sticky.)

Turn dough out onto a floured surface and knead 8 to 10 times. Too much kneading leads to tough biscuits. Roll out dough with a floured rolling pin into a 12-inch round (1/2-3/4 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.

Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

• 1/4 cup safflower oil
• 1 large onion, grated (about 1 1/3 cups)
• 2 slices white bread
• 1/2 cup whole milk
• 2 pounds ground sirloin
• 2 garlic cloves, minced (1 1/4 teaspoons)
• 1 large egg
• 2 tablespoons chopped flat-leaf parsley
• 2 teaspoons plus a dash of Worcestershire sauce
• Coarse salt and freshly ground black pepper
• 1 teaspoon cornstarch, plus 1/4 cup for dusting
• 1 1/2 cups beef broth

Directions

1. Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
2. Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
3. Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.
4. Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

Perfect Pie Crust

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/#