Our children spent the weekend pointing out to us all the food they will NOT be eating on Thanksgiving. They will not lower themselves to eat sweet potatoes or green bean casserole. They will not eat stuffing in a box. Or with a fox. With a mouse. Or in a house. No, they won't.
Harry claims turkey makes him "sick" will instead have Cheerios. And so our intimate Thanksgiving gathering is looking more and more like our dinners the other 364 days of the year: painful.
John and I enjoy the traditional fare and so I looked long and hard at our menu (which barely changes from year to year). I've decided that rather than make a huge meal I will make half recipes of all the sides and devote more energy to kick-ass appetizers of cheese and sausages, home made bread and nice bottles of wine.
Here is the recipe I use for bread around the holidays. It is by far the best bread recipe, like, ever. The proportions are for baking the loaf in a bread machine, but I make it using the dough setting of my machine and then bake it in the oven either as a loaf or individual dinner rolls.
Herb Bread
2 tablespoons butter
1/2 cup chopped onion
3/4 cup milk
2 cups flour
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon each basil, thyme, rosemary, sage and parsley (or any combination of herbs you like)
1-1/2 teaspoons active dry yeast
In a small skillet, saute the onion in the butter until the onion is translucent. Set aside to cool for 10 minutes.
Meanwhile, add the rest of the ingredients into the bread machine according to manufacturers directions, then add the onion.
Set your machine to the dough setting. When the machine is done doing its thing, preheat your oven to 375 degrees. Turn dough out onto a floured surface and shape to your hearts desire on a baking sheet. Bake bread in oven 20-30 minutes, or until golden brown. (Another way to tell if it's finished baking is to tap the loaf with your finger. It should sound hollow when its done.)
Harry claims turkey makes him "sick" will instead have Cheerios. And so our intimate Thanksgiving gathering is looking more and more like our dinners the other 364 days of the year: painful.
John and I enjoy the traditional fare and so I looked long and hard at our menu (which barely changes from year to year). I've decided that rather than make a huge meal I will make half recipes of all the sides and devote more energy to kick-ass appetizers of cheese and sausages, home made bread and nice bottles of wine.
Here is the recipe I use for bread around the holidays. It is by far the best bread recipe, like, ever. The proportions are for baking the loaf in a bread machine, but I make it using the dough setting of my machine and then bake it in the oven either as a loaf or individual dinner rolls.
Herb Bread
2 tablespoons butter
1/2 cup chopped onion
3/4 cup milk
2 cups flour
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon each basil, thyme, rosemary, sage and parsley (or any combination of herbs you like)
1-1/2 teaspoons active dry yeast
In a small skillet, saute the onion in the butter until the onion is translucent. Set aside to cool for 10 minutes.
Meanwhile, add the rest of the ingredients into the bread machine according to manufacturers directions, then add the onion.
Set your machine to the dough setting. When the machine is done doing its thing, preheat your oven to 375 degrees. Turn dough out onto a floured surface and shape to your hearts desire on a baking sheet. Bake bread in oven 20-30 minutes, or until golden brown. (Another way to tell if it's finished baking is to tap the loaf with your finger. It should sound hollow when its done.)
1 Comments:
Happy Thanksgiving...bread sounds yummy
Post a Comment
<< Home