Archive for February 4th, 2011

Texas Ice Storm.

The last time Houston and surrounding areas seen a ice storm close to this magnitude was in 1997, even then it was not as far reaching as this one turned out to be.  Aside from driving, it’s a pretty glistening wonderland out there.

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Onions, considered by Egyptians to host strength-producing powers a belief held so firmly the builders of their very pyramids were fed them in abundance.  To me, they just taste good and if caramelized all the better.

This bread is made by using a simple Italian Bread recipe. This recipe can be used to make numerous types of flavored breads from Rosemary, herbs, garlic, cheese, beer.  The bread is light and extremely difficult to “mess up”.  A wonderful recipe for the beginning baker or the experienced.

Caramelized Onion and Garlic Bread.

2 pkgs active dry yeast

3 cups war water, divided

3 tbsp sugar

3 tbsp butter or shortening

1 tsp salt

1 egg, lightly beaten

8-10 cups flour

1/2 cup diced caramelized onions

1/2 cup minced garlic

1 tbsp butter plus 1 tbsp minced garlic, melted

In bowl dissolve yeast in 1/2 cup warm water. Add sugar, salt, egg, shortening and remaining water in mixer bowl and add 4 cups flour. Add yeast, minced garlic and caramelized onions and beat until smooth.  Stir in enough additional flour to make a stiff dough.  Turn dough unto floured surface and knead.  Place in greased bowl being sure to grease top of bread to avoid drying out.  Let rise in warm location until double.  Punch down, divide dough in half and shape into loaves by hand.  Place seam side down on greased baking sheets.  Using sharp knife, make four diagonal slashes across top of loaf and let rise once more to double.

Bake 350 degrees for 35-40 minutes or until golden brown.  Remove from pans to wire racks to cool.  Brush top with melted butter/garlic mix.


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Earlier I had posted about making flour from acorns. I wanted to show the final product of making acorn bread.  You can make it in loaf pans, but I find myself leaning more towards hand-molding or “Mountain Style” when making my breads.

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