Saturday, December 14, 2013

Chewy Granola Bars

  • 2 1/2 cups (230 grams) old fashioned rolled oats
  • 1/3 cup (113 grams) honey
  • 1/4 cup (56 grams) unsalted butter, cut into pieces
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup plus 2 tablespoons (67 grams) mini chocolate chips

Prepare Oven and Pan
Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray.
Toast Oats
Add oats  to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.

Prepare Granola Bars
Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
Pour butter mixture in to bowl with toasted oats. Mix well. Let cool about 5 minutes then add  a 1/4 cup of the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together).

  • Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe).
  • Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours.
  • Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars.

  • Fluffy White 60-Minute Sandwich Bread

    1 cup warm water 
    2 tablespoons yeast
    2 tablespoons sugar
    1/4 cup olive oil
    3 cups bread flour 
    1 teaspoon salt

    Mix together the yeast, sugar, water, and oil. Let it sit for about five minutes. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl . Spray or brush it with oil and let it rise 30 minutes or until doubled. Punch it down and form it into a log. Put it in a well-greased loaf pan and grease the top with spray. Preheat oven to 425ºF. Let the dough rise for about ten more minutes until it's pretty much doubled. Slice the top with a sharp bread knife or any serrated knife. Bake at 425º for about 10 minutes and then lower the heat to 350º and bake for 5-15 minutes more. You'll want the top to be very brown. When it's done it should slide easily out of your greased pan and it should sound hollow if you tap it. Allow to cool before cutting... if you can wait.

    Wednesday, December 11, 2013

    soft garlic breadsticks

    2 1/4 teaspoons active dry yeast
    • 2 table spoons sugar
    • 1/4 cup warm water
    • 4 1/4 cups AP flour
    • 1 tablespoon minced garlic
    • 1/2 tablespoon parsley
    • 1 1/2 cups warm water
    • 2 tablespoons butter, softened
    • 1 tablespoon salt
    • 3 tablespoons melted buter
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoonkosher sea salt
    1. Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter,parsley, minced garlic and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
    2. Roll dough into a 2-foot log. Cut into 16 equal pieces, about 1 1/2 inches wide. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour.
    3. Preheat oven to 375 degrees F (190 degrees C).
    4. Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
    5. Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.