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 Bisquick soon to make some new recipes using that. Stay tuned!
Did you see last week's newsletter Arroz con Pollo
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Enjoy this Texas Cooking recipe and have a great week!
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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
- Preheat oven to 375°F.
- 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.
Lone Star List
Here are some things that caught my eye this week!
- Marfa Public Radio: Underfoot in West Texas, A Mysterious World of Desert Ants and Their Uninvited 'Guests'
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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