Texas Cooking

Texas Cooking
* Recipe of the Week Email *

Hard Times

Folks, I hope everyone is taking care of themselves right now. We decided this week to publish an easy-to-make bread recipe for when you're at home. Dish bread is an old timey Texas classic! I'm also going to be breaking out the Bisquik soon to make some new recipes using that. Stay tuned!

Did you see last week's newsletter Arroz con Pollo

→→ I WANT YOU TO Follow Texas Cooking on Instagram! ← ←

Enjoy this Texas Cooking recipe and have a great week!


You are reading our Recipe of the Week newsletter. In 2020 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website, as well as some old favorites. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Dish Bread

This is the easiest yeast bread you will ever make. Its texture is a bit more coarse than many yeast breads, but it is wonderfully moist, perfumes your whole house while baking, and is irresistible when warm from the oven. Also, it makes excellent toast.

  • 1 cup warm milk (110°F)
  • 1/4 cup honey
  • 2 packages of yeast (4 teaspoons)
  • 1 egg (at room temperature), lightly beaten
  • 1-1/2 tablespoons melted butter
  • 1-1/2 teaspoons salt
  • 3/4 cup very warm water
  • 4-1/2 cups all-purpose flour
  1. Preheat oven to 375°F.
  2. In a large mixing bowl, combine the warm milk, yeast and honey. Stir and let stand for 10 minutes.

    Mix the egg, butter, salt and water into the milk mixture. Gradually add the flour, stirring until well blended.

    Cover the bowl and allow dough to rise in a warm place until more than doubled in bulk (about 40 minutes). Stir the dough down and beat for 30 seconds.

    Pile the dough into a greased bowl (a 1-1/2 quart Pyrex casserole dish will give you a nice, round loaf). Bake for about 50 minutes. Brush melted butter on the top of the loaf when it's just out of the oven.

Feel free to experiment by adding chorizo, black olives or fresh jalapeños, and additional spices. Arroz con pollo makes a fine meal for family or guests. While not "quick and easy" by today's standards (meaning pop it in the microwave for five minutes), it comes together quickly with little fuss. If you've been wanting to add Tex-Mex to your repertoire, this is a good place to start.

Kitchen tools you'll need: Pyrex Casserole Dish, Mixing Bowls

More recipes:Irish Soda Bread, Chile Bread, Cheesy Chive Biscuits.

Lone Star List

Here are some things that caught my eye this week!

  1. Marfa Public Radio: Underfoot in West Texas, A Mysterious World of Desert Ants and Their Uninvited 'Guests'
  2. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.

Unsubscribe from the Recipe of the Week Newsletter