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As per Ms. Hazan’s instructions which came together fine. What I had a problem with was rolling the dough through my machine. I would start on the widest setting for the first roll and then reduce the thickness. At this point my dough would get stuck under the roller cover. After a quick “Google Search,” I floured the rollers and both sides of the dough for better performance. I also came to realize that I didn’t need to go to the lowest setting for my fettuccine; finally, success. To dry the pasta, I purchased from King Arthur Baking a Collapsible Pasta Drying Rack. For the price, $24.95 (plus shipping), you couldn’t beat it and my husband didn’t have to try to make me one.
In her book, Ms. Hazan's details how to combine the eggs and flour, kneading, thinning and drying of the dough. I highly recommend that you visit your local library and borrow the book to read her instructions. It's so detailed that my overview may not provide you with sufficient information to be successful. As for the finished product, my husband and I are getting spoiled with the light taste of homemade pasta and how it doesn’t make one feel “stuffed” afterwards. I also found while perusing King Arthur Baking website, a recipe for English Muffin Toasting Bread. For the recipe you’ll need all-purpose flour, instant yeast, granulated sugar, table salt, baking soda, milk, water, vegetable or olive oil and cornmeal which will lightly coat a greased loaf pan. At the same time I ordered the rack I also ordered a one pound package of SAF Instant Yeast. Professional bakers use it and it makes baked goods rise wonderfully. While you can you use the “scoop and sweep” method to measure your ingredients, I opted to weigh mine. The dough can be made in either a stand mixer or a large mixing bowl. The dry ingredients are the first in the bowl and whisked to combine. Next the milk, water and oil are combined. I used a two-cup glass measuring cup to heat the liquid in my microwave to between 120°F and 130°F. This was done in short increments and tested the liquid with my instant read thermometer. Once heated, it’s poured over the dry ingredients and mixed thoroughly. When the dough was done, it was turned out into a greased loaf pan that was coated with the cornmeal. Make sure your loaf pan is 8-1/2”x4-1/2”. I thought my pan fit those requirements, however, the bread rose up and almost over the sides. In fact, mine rose in less than 45 minutes. The bread bakes in a 400°F oven for approximately 22 to 27 minutes. Yum, what a delicious bread. It had the nooks and crannies of English muffins, but so much quicker to do as a loaf. It was so tempting that I couldn’t wait for the bread to cool completely before slicing a piece. It has a tender and soft crumb and toasts up beautifully. Depending on your toaster and how you prefer your toast to look, it may need to be in the toaster at a higher setting in order to achieve the color you desire. I prefer my toast slightly browned so the butter just melts while my husband prefers his to be a medium brown (so it looks toasted). I’ve already made two loaves and I promised my daughter a loaf this week. My late father-in-law’s birthday was last week. To commemorate the day, my husband requested his father’s favorite meal, meatloaf. While I have an assortment of meatloaf recipes in my files, what’s one more! I found on The New York Times app NYTCooking, a recipe from chef David Burke, adapted by Glenn Collins, for Millionaire’s Meatloaf. Why is it called this, because Chef Burke tops the meatloaf with chili shrimp. However, my late father-in-law loved his meatloaf with mashed potatoes and Green Giant Le Sueur Peas. For the meatloaf you’ll need olive oil, onions, fresh garlic, lean ground beef, eggs, milk, fresh bread crumbs, Dijon mustard, barbecue sauce, well-drained horseradish, flat leaf parsley, salt, freshly ground black pepper, fresh thyme and croutons. The recipe begins by sautéing chopped onion and minced garlic until translucent. In a mixing bowl, the meat, eggs and milk are combined followed by the bread crumbs, mustard, barbecue sauce, horseradish, followed by the cooked onions and garlic. Lastly the chopped parsley, salt, pepper and minced thyme are mixed in. In an 8-inch square baking pan, the croutons are spread in the bottom and the meatloaf mix spread on top and leveled. It’s baked for one hour or until the meat reaches an internal temperature of 165°. My husband said to put an asterisk alongside this recipe, it was that good. The level of flavors in this meatloaf added a nice complexity. You had a subtle hint of the horseradish, the hint of thyme and the zest from the barbecue sauce. The croutons add texture and perhaps a little crunch. It’s not your mother’s meatloaf for sure, but certainly a delicious and flavorsome one to try. If you have a question about a recipe, click on "Contact" to reach me. Be sure to include your email address so I can directly reply to you.
English Muffin Toasting Bread
Recipe by PJ Hamel From the website “King Arthur Baking” Prep: 8 minutes Bake: 22 to 27 minutes Total: 1 hour 15 minutes Yield: 1 loaf Ingredients 3 cups (360g) King Arthur Unbleached All-Purpose Flour 1 tablespoon (14g) granulated sugar 1 1/2 teaspoons (9g) table salt 1/4 teaspoon baking soda 1 tablespoon instant yeast 1 cup (227g) milk 1/4 cup (57g) water 2 tablespoons (25g) vegetable oil or olive oil yellow cornmeal, to sprinkle in pan Instructions
Millionaire’s Meatloaf
“Sports Bar Menus Change, But Not Too Much,” By Glenn Collins, The New York Times February 8, 2011 Recipe by David Bure Adapted by Glenn Collins Total Time: 1 hour 30 minutes Yield: 4 servings For the Meatloaf 1½ tablespoons olive oil 2 medium onions, finely chopped 6 cloves garlic, minced 2 pounds lean ground beef 2 large eggs ½ cup milk 1 cup fresh bread crumbs ¼ cup Dijon mustard ¼ cup barbecue sauce 1 tablespoon well-drained horseradish ¼ cup finely chopped flat-leaf parsley 1 teaspoon salt 1½ teaspoons freshly ground black pepper 1 teaspoon minced fresh thyme 2 to 3 cups croutons, bought or homemade (see note) For the Chili Shrimp 1½ teaspoons mild or hot chili powder 1½ teaspoons cayenne pepper 1½ teaspoons paprika 1½ tablespoons Wondra flour 4 jumbo shrimp, peeled and deveined 1 teaspoon chili oil Mashed potatoes, for serving Preparation For the Meatloaf
Tip - To make croutons, toss cubes of white bread with a bit of olive oil, salt and pepper, and roast on a baking sheet at 400 degrees, stirring once or twice, until lightly browned, about 15 minutes.
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