Poppy Seed Braid Loaf

 

 

poppy seed braid bread

Combine:

1 T yeast

1 c warm water

1t sugar

Let these set until the yeast is proofed (bubbly).

Stir in:

1 egg, beaten

1/4c oil

1t salt

Add:

4-5 c flour

Stir in 3 cup of the flour beat well.  Add in as much of the remaining flour as you can with the spoon. Then knead in remaining flour. Knead for about 8-10 minutes or until smooth and elastic.

Place in a greased bowl, cover and let rise until doubled (about 1 1/2 hours).

Line baking sheet with parchment paper.

Punch down dough and gently knead for 2 minutes.  Split into 3 pieces and make into 15” ropes.  Braid.  Let rise 30 minutes.  Brush loaf with milk and sprinkle with poppy seeds.

Bake at 425 for 25 minutes or until golden brown.

(recipe taken from The Secrets of Jesuit Breadmaking)

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Stuffed Green Peppers

If your like me, this time of year makes you want to cook! I love that about autumn. The cool temperatures that make your cheeks pink, the gray skies that make you light candles, the fact that your spending a bit more time indoors than out.  All these things make me want to whip up big batches of bread, baked goods, and my favorite winter time meals.

Pure Comfort!

One of my favorite fall recipes is:

 

Stuffed Green Peppers

stuffed green peppers-w

 

4-5 large green peppers

1 lb of ground sausage, ground venison or ground beef (I use a combination of sausage and venison)

1/2 c  onion, chopped

1 15oz can diced tomatoes

1/2 c  long grain rice

1/2c  water (or enough to make 1 c liquid when combined with tomato juice)

1/2 t  salt

1/4 t  pepper

1 T  Worcestershire sauce

3/4 t  dried basil, crushed

3/4 c  shredded Cheddar or Monterey Jack

 

Halve peppers lengthwise, remove stems and seeds.  Immerse peppers into boiling water for 3 minutes.  Remove, sprinkle insides with salt. Invert on paper towels to drain well.

In skillet cook meat and onion to brown. Remove any fat.  Stir in undrained tomatoes, uncooked rice, Worcestershire, basil, water, salt and pepper.  Bring to boil; reducing heat. Cover and simmer for 15-18 min. or till rice is tender. Stir in 1/2c of the cheese.  Fill peppers with meat mixture. Place in greased 9×13 pan with any remaining meat mixture.

Bake 375 for about 15 minutes or till heated through.  Sprinkle with remaining 1/4c cheese. Place back in oven till cheese is melted.

Serves 6

(altered from recipe in Better Homes in Gardens New Cook Book)