Wednesday, December 29, 2010

Delicious rosemary bread

I found this recipe at This is the first time I've had to prime my yeast in about 25 years, but I wanted to try making bread without my handy-dandy, trusty bread maker. The whole house smelled wonderful while the bread was raising and baking. My husband now has a new favorite bread.

1 Tbl white sugar
1 c warm water
1 (.25 ounce) pkg active dry yeast
1 tsp salt
2 Tbl butter, softened
2 Tbl rosemary, divided
1 tsp Italian seasoning
3 c bread flour, divided (2 c, 1 c)
1 Tbl olive oil
1 egg, beaten (optional)

Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning.

Mix in 2 cups flour.

Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

Preheat oven to 375 degrees F (190 degrees C). Brush loaves with egg.

Bake 15 to 20 minutes in the preheated oven, or until golden brown.

One Crazy Girl's notes: I messed up reading the instructions and didn't save half of the rosemary for sprinkling. Instead, I put both tablespoons into the dough. It turned out fine.

Monday, December 27, 2010

My take on Mom's version of Hungarian Goulash

Hungarian Goulash is a hearty stew-like dish with pasta and meat. We grew up eating my mom's variation of it, and I've made a few changes.

2-3 Tbl olive oil
2-3 cloves of garlic, diced or crushed
1/2 medium onion, chopped (as fine or chunky as you like)
1 lb. lean ground beef (or elk)
2 14.5 oz cans of diced tomatoes
1 quart stewed tomatoes
3-4 dashes of Worcestershire sauce
Salt and pepper to taste
Pasta of your choice (we like them all)

In large skillet, saute garlic and onions in olive oil until onions are translucent. Add meat and cook on medium until completely browned. Add diced tomatoes.

Cook pasta in large stew pot. Drain and return to pot. Add meat and tomato mix. Add stewed tomatoes. Add Worcestershire sauce. Salt and pepper to taste. Heat thoroughly.

If you like, you can top it with shredded cheese. The picture here shows it with Parmesan, French-cut green beans, and homemade rosemary bread.

Thursday, December 23, 2010

Just recipes...

...except for this first post. Hopefully. I love to bake. I love to cook. I love to see people enjoying what I cook and bake. I'm just that way. So, this blog will hopefully consist of recipes and pictures of those recipes, including when I've changed something and why I've changed it. (Okay, this isn't a picture of my kitchen...just one I found on the internet. Maybe it will be my kitchen some day. *sigh*)

Bon appetit!
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