Classic White Sandwich Bread 101

3 1/2 cups bread flour

2 tsps course Kosher salt

1 1/2 tsps highly active yeast

1 1/2 tbsps honey

2 tbsp canola oil , plus more for bowl and pan

1 1/3 cups cool 1% milk
All purpose flour as needed

Combine 2 cups bread flour with salt, yeast, honey, oil and milk in a stand mixer.  Blend until smooth with bread hook.  With the mixer on low speed, add the remaining 1 1/2 cup flour a little at a time, until the mixture becomes a sticky ball that pulls away from the sides of the bowl. 

Lightly flour countertop and drop dough ball floured surface.  Knead by hand for 1 minute, adding as little extra flour as possible.

Using a little more oil, grease a large bowl.  Shape the dough into a rough ball and put in bowl.  Cover with plastic wrap and let rise for at least two hours (I like four).  Deflate the ball and shape dough into a ball again; let rest on lightly floured surface for 15 minutes, covered.

Using only enough flour to keep the dough from sticking to your countertop, flatten the dough into a rectangle using the palm of your hand.  Fold the long sides of the rectangle to the middle and pinch the seam closed with your fingertips.  Fold the ends of the loaf under. 

Using oil, grease a 9 x 5 inch loaf pan. Put dough, seam side down, into pan.  Use the back of your hand to firmly press the loaf into the pan.

Cover and let rise for 1 hour, or until the top of the dough is nearly level with the top of the pan.

Heat oven to 350 degress.  Brush the top of the loaf lightly with water, then put it in the oven.  Bake for about 45 minutes, or until the loaf sounds hollow when you tap it (The internal temperature is 210 degrees). 

Remove the loaf from the pan and cool on a wire rack before slicing. 

Crumble-Top Pumpkin Muffins

3 cups flour

1 tbsp baking powder

2/3 tbsp salt

2/3 cup butter

1/8 cup vegetable oil

1 cup dried cherries or raisins

2/3 cup quick or old-fashioned oats

2/3 cup granulated sugar

1 teaspoon ground cinnamon
1 can (30 oz.) LIBBY'S® 100% Pumpkin
1 tbsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs

Streusel topping (recipe follows)

Preheat oven to 400° F.  Grease 24 muffin cups Make baking mix by using electric mixer to mix flour, baking powder, salt, butter and vegetable oil.  Mix until well combined (3-4 minutes)

Combine baking mix, dried fruit, oats, sugar and 1 tbsp cinnamon in large bowl. Combine pumpkin,  1 tbsp, ginger, cloves, nutmeg and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.

FOR STREUSEL TOPPING: Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender until mixture is crumbly.

Chorizo Refried Beans

1 lb Mexican chorizo

1/4 cup extra-virgin olive oil

2 cloves garlic, peeled and chopped

1 (15.5 ounce) can red kidney beans

1 (15.5 ounce) can pinto beans

1/2 cup chicken stock

1 cup shredded Monterrey Jack cheese

Kosher salt and freshly ground black pepper


Preheat oven to 400 degree.s In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Cook the chorizo until cooked through. Add the garlic and fry until cooked, about 1 minute.
 

Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree.

 
Transfer to an oven safe bowl. Top with cheese and bake for 10-15 minutes or until cheese is melted and slightly browned. 

Steak Tacos

1 tbsp extra-virgin olive oil
12-ounce strip of skirt steak
1 orange bell pepper, cut into 1 in squares
1 can Rotel
1/3 cup halved drained pimiento-stuffed green olives
1 tbsp brine from olives
1 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground allspice
8 corn tortillas
Chopped fresh cilantro
Chopped tomatoes
Sour Cream



Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; saute 3 to 4 minutes per side for medium-rare. Transfer to plate.

Add bell pepper to skillet. Saute 2 minutes. Add Rotel, olives, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.

Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.


Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro, tomatoes and sour cream.