French Bread (Bread Maker)

I was shocked at this recipe - it doesn't do the normal egg-wash, steam pan steps that I've come to associate with French bread recipes and yet it came out with the same flavor and texture that I get from grocery store bread.  I'll make this again A LOT!

French Bread for Bread Maker (adapted from vegweb.com)

• 1 3/8 cups water (3/8 cup = 1/2 cup + 2 tablespoons)
• 1 1/2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 1 tablespoon sugar
• 2 teaspoons active dry yeast 

Add ingredients to bread maker according to manufacturer instructions (for me it goes water, oil, salt, sugar, flour, yeast).

If you want to bake it in the bread maker: set it to the french setting and let it go.

If you want to bake it like me:  Set maker to dough cycle. When the cycle ends, remove dough, punch down and form into 4 loaves, place on a baking sheet that is greased or has a no-stick lining (I use no-stick foil). Cover with greased saran wrap and let rise in a warm place* until double or triple in size (the bread rises like CRAZY).  Bake at 375 for 15 minutes. Check for doneness, if the outside is browned and it sounds hollow when tapped then you're good!

I made mine the night before, covered it and set it in the fridge. 3 hours before bake time I took it out of the fridge and let it warm to room temp before baking.

Also makes GREAT garlic bread sticks or add 2 tsp italian herbs for an herb-y loaf.

Wonder Bars

Wonder Bars, a classic treat from my childhood.  They are a wonder, because they are Reese’s Peanut Butter Cups – homemade style.  They are wonderfully tasty, but also wonderfully fattening, so proceed with caution.

Wonder Bars

• 3/4 c. margarine or butter
• 1 3/4 c. graham crackers, crushed (11 crackers)
• 1 c. peanut butter
• 2 1/2 c. powdered sugar
• 16oz. milk chocolate chips

Melt margarine, add peanut butter and mix. Add graham cracker crumbs and powdered sugar to butter mixture then blend well. Pad “dough” into a 13×9 in pan. In a microwave safe bowl, microwave chocolate chips for 2 minutes. Stir until smooth. Spread on top of PB mixture. Refrigerate for 20 minutes to help the chocolate set.

Kim’s tips:  Doing half of this recipe in an 8×8 square pan is great for smaller families.  Also, if you choose to chill your wonder bars to help the chocolate set faster, let them come back up to room temp before cutting them so that the chocolate doesn’t crack.

Ultimate Bean Burritos

This next recipe really surprised me and Jay. It was super easy, super tasty, and super filling. This one is definitely going to stick in our house!

Ultimate Bean Burritos (from Blogchef.net)

• 1 can refried beans
• 1 c. cooked rice
• 1 c. salsa (for this a flavorful but saucier salsa is best)
• shredded cheddar cheese (I used about a cup, but use as much as you like, or none at all for a lactose-free version)
• 8-10 flour tortillas (depending on size and how full you stuff them)

Toppings: sour cream, lettuce, tomato, onion, whatever you like in Mexican food

In a large bowl combine refried beans, salsa, and rice. Mix well. Put a line of cheddar cheese along the center of each tortilla, top cheese with about 1/3 c. of bean mixture, then fold so that all tortilla edges tuck under. Place folded burrito in a lightly greased (spray worked perfectly to prevent sticking) casserole dish. Once all burritos are finished and placed, sprinkle with remaining cheese and bake at 375 degrees for about 20 minutes or until warmed through. Top burritos with favorite Mexican toppings.