Stacey Makes It

Yes, it's been a long time again.  I'm having trouble adjusting to my new schedule of driving to Cupertino every morning and trying to get in a morning run.  Also, I've been experimenting with waffles and they're not always that great, so I've been embarrassed to blog them. This is a yeast waffle batter that I adapted to make muffins.  I loved how fluffy the America's Test Kitchen Family Baking Book recipe was coming out, so I decided to see if I could adapt it to make muffins. Stacey's Havarti Dill Yeast Muffin Ingredients  2c all-purpose unbleached flour, organic 1.5 tsp yeast 1 tsp salt 2 tsp dried dill weed 1 3/4c lowfat milk, organic 2 tbs honey (although 1 tbs is probably enough) 1/2c olive oil, organic 2 eggs, lightly beaten 5 oz lite havarti cheese, cut in chunks (but you can use regular) Muffin pan Preheat oven to 350F. Mix all the dry ingredients together.  Then heat the milk to about 110F using a thermometer or your handy dandy te...

Okay, I know how I said I hate beer bread , but it turned out to be a lie.  Beer bread is lightning fast compared to regular yeast bread and it's also yummy.  But, my food-loving friends, there is a little secret to making yummy beer bread that doesn't taste like salty cake.  Shhh... it's bread flour. Bread flour makes beer bread chewy and delicious.  Here is my new favorite recipe that I've finagled through a myriad of experimenting. Stacey's Cheddar Onion Beer Bread Ingredients 2c bread flour, organic 1c whole wheat flour, organic 1 tbs baking powder 1 1/2 tsp salt 1 tbs sugar, organic 1 tsp dried dill 4.5 oz cheddar cheese, shredded or cubed small 12 oz beer (I use the cheap Simple Times stuff from Trader Joe's) 2 tbs olive oil, organic 2/3c onions sauteed/caramelized in 2 tbs butter (2 small yellow onions, or 1 large) Loaf pan First, chop the onions and caramel them in the butter and then set them aside.  Then preheat the oven to 375F. ...