Pretzel Bread

Pretzel Bread!?!  Yes please!  I was very impressed with this bread (even considering my yeast was a little out of date, and I didn't have bread flour).  The only down side was the quantity was small.  I guess I underestimated the yield of "two small loaves".   I didn't brush the bread with butter after it came out of the oven.  I did, however, eat a ham sandwich with melted cheese and mustard with it. Mmm. Mmm!

Pretzel Bread

1 packet (2 1/4 tsps) active dry yeast
1 cup warm water (110 – 120 degrees)
2 Tbsp. milk, room temperature
1 Tbsp. dark brown sugar
3 Tbsps. melted butter, room temperature
1 tsp. coarse salt
3 cups bread flour (spooned and leveled)

4 quarts of water
1/2 cup baking soda

Coarse salt to taste
2 Tbsps. melted butter

Directions

• In the bowl of a stand mixer or in a large bowl, combine the yeast, water, milk, brown sugar, and butter. Let the mixture rest for 10 minutes so the yeast come alive.
• Mix in the coarse salt, then the flour, one cup at a time. The dough will be tacky.
• Spray a large bowl with cooking spray or coat with oil. Transfer the dough to the bowl, flip to coat on both sides, and cover with plastic wrap for 30 minutes.
• After 30 minutes, knead the dough for 10 minutes until it is smooth and elastic. Return the dough to the bowl, flip to cover both sides, and re-cover for an hour, or until roughly doubled in size.
• Preheat the oven to 400 degrees and bring 4 quarts (16 cups) of water to a boil. Gently deflate the dough and cut in half using a sharp knife or bench scraper. Shape each half into a round loaf.
• Slowly add the 1/2 cup of baking soda to the boiling water (it will bubble). Place one piece of dough onto a large slotted spoon and gently lower into the boiling water. Use the spoon to flip the dough in the boiling water for around 20 seconds, then lift the dough out of the water with the slotted spoon – allow the excess water to drip back into the pot.
• Set the dough onto a greased baking sheet. Repeat the water bath with the remaining dough. Sprinkle both rounds with coarse salt, then slash an X on the top of each with a sharp knife so the bread can expand while it bakes.
• Bake for 20-25 minutes, rotating the sheet halfway through.
• Remove from the oven and brush with melted butter.

Yield: 2 small loaves

Recipe and photo from The Apron Archives.

Grilled Mozzarella Cheese Sandwich

This is one of those instances where you say, "Why didn't I think of that?"  I came across this idea on Pinterest a while back.  The novelty has worn off a little, but the kids and I were eating it a couple times a week for lunch after we learned about it.

 

Grilled Cheese . . . using Mozzarella cheese (or provolone, which is our preference) . . . served with a side of marinara sauce.  {sigh}  HELLO!!! It's amazing!

 

Here's a side bar:  I just went on the assumption that the recipe said, "make grilled cheese sandwich the original way but use mozzarella."  Well, Martha Stewart has her own high-calorie, high-fat version of the Grilled Mozzarella Cheese sandwich.  I'm sure it tastes great if you can afford buffalo mozzarella and all the other ingredients, but the cheese we use from the local discount store works just as well also.  I've also seen recipes that include tomato and basil, pesto or spinach as a combo with the mozzarella if you want to try something a little more extravagant.

 

Best Burger Ever

Have you ever had someone ask you a question like, "If you could only eat one food for the rest of your life, what would it be?"  Well my answer would be hamburgers.  My husband teases me that I always get a burger when we go out to eat.  I just like a good burger, a moist and flavorful burger.  This recipe makes a good, moist and flavorful burger.  It's best cooked inside (see notes below), so it's great for this time of year.

 

Recipe and photo from Little Miss Momma.

 

Best Burger Ever with Secret Sauce

 

Ingredients

 

Burger

• 2 lbs ground beef 85/15
• sesame seed buns
• ½ cup of grated Monterrey jack cheese
• ¼ cup BBQ sauce
• season salt to taste
• cracked black pepper
• onion powder

 

Secret Sauce

• ¾ cup of mayo
• ¼ cup ketchup
• ¼ cup relish
• 2 tablespoons worcestershire
• seasoned salt

Instructions

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
2. Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
3. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
4. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
5. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
6. Assemble the burgers and serve with avocado, lettuce or your choice of toppings!

 

 

Notes: 

 

I also butter and toast the buns on a skillet Pioneer Woman style. Something about a sesame seed bun makes the burger seem more legit. 

 

Many of you have had trouble with the burgers falling apart. For some reason, I have made these burgers many times and this has not yet happened to me. But for those who are experiencing this, here are a few of my suggestions. 1. I don’t ever put this type of burger on the grill because it is too moist and will fall through the grates–which is why I use a grill pan. 2. I wait to flip the burger until one side is very thoroughly cooked, so that it holds together better before flipping. 3. If you are worried about them falling apart still, perhaps use less BBQ sauce than what I have listed in the recipe (try 2 tablespoons instead). 4. Some commenters have suggested adding some bread crumbs. I hope these tips help. These really do have a yummy flavor, sorry for those having trouble.