Ingredients

• 2 cups all-purpose flour, or more if needed
• 1 envelope Fleischmann’s RapidRise Yeast
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons butter OR margarine

Directions

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Safeway has some great tips

I am a lover of charcuterie boards, or as the less cosmopolitan among us call it, a good old fashioned meat and cheese platter. Charcuterie platters are a great way to put together an appetizer (or a meal) of delicious tasty food, without too much preparation on your part. While you can always just slam some of your favourite meats and nibbles onto a board and call it a charcuterie plate, putting together a truly spectacular board is worth the effort. Here are the elements to make your next charcuterie offering a show-stopper:

1. Meat

The meat needs to be the star of the show — the word “charcuterie” refers to the preparation of the meats. Don’t skimp out on quality here, look for specially prepared sausage and deli-meat and go for a variety of interesting flavours. Choose at least one fairly spicy meat, something milder, and a couple of things in between. Aim for traditional charcuterie varieties like dry-cured salami, prosciutto, or chorizo. You don’t have to go crazy, but make sure you have enough meat for all of your guests (about 55 to 85 g per person) and enough variety to keep everyone happy. If you’re feeling adventurous, add in a nice terrine or jellied meat.

2. Cheese

Again, the keys here are quality and variety. Choose both cheeses that are mild enough to complement the meat and those that are strong enough to be eaten on their own. Have at least one soft cheese and one harder cheese and make sure you include something blue.

3. Breads

This is the last absolute must-have: you need a vehicle for the meats and cheese to find their way to your mouth. Fresh sliced baguette is a good choice, as are artisanal crackers with fruit or nuts baked in — though make sure the flavour of the crackers won’t overpower the other ingredients.

4. Condiments

Here’s where we get fancy! A little smear of mustard or a dollop of fig or berry jam will elevate the flavours of the meat and cheese. Put a couple little pots of condiments on your platter, or if it’s a thick mustard, smear it directly onto the board.

5. Olives and pickles

A little bit salty, a little bit sour, olives and pickles make a great addition to a charcuterie board. Choose plain green or black olives, olives stuffed with garlic or peppers for some extra zip, or an olive tapenade to spread on the crackers. When it comes to pickles, super high quality cornichons are my favourite.

6. Go wild!

From there, feel free to put anything sweet or savory on your platter that will draw out flavours in the meat and cheese. I’ve seen charcuterie boards with pieces of honeycomb, pistachios, roasted almonds, figs, slices of pear and apple, prosciutto-wrapped melon, and even chunks of chocolate.

A fabulous article on my friend Bryn Rawlyk and the Night Oven Bakery in The StarPhoenix

Bryn Rawlyk starts his day while the rest of the world is sleeping.

He arrives at the bakery by 3 a.m. to build a fire in the brick oven he painstakingly built over the course of seven months. While the fire is heating the oven to a toasty 900 degrees, he forms loaves and pastries for the day.

There’s a problem at the Night Oven Bakery this morning though, which he owns with his wife Beth Cote. After days of non-stop rain, the birch, delivered yesterday, is wet.

Loud indie rock plays in the background. It helps Rawlyk relax as he works to get the fire hot enough to bake the day’s four types of bread.

“Today might be a gong show,” he smiles wryly.

That’s just the way it can go with artisan bread. Everything from the weather to the way the loaves are shaped can affect the final product.

It’s a physically demanding job. Watching Rawlyk stoke the fire is enough to break out in a sweat.

“I like work. It’s engaging,” he says. “We’re not a wholesale bakery. We’re looking to connect customers with the process of bread. Part of that is the baker being engaged.”

A gauge beside the oven’s door tells Rawlyk each section’s temperature. He then moves the fire around to get a uniform heat. When the oven is ready, the top of the nine-foot dome turns white.

“You can’t just throw bread in and take it out. You have to do it in a spiral pattern when you’re loading the bread,” explains Rawlyk.

The process begins with the grain delivered by farmers to the Night Oven’s back door. Ancient heritage Red Fife wheat comes from Marc Loiselle, an organic farmer near Vonda.

Rawlyk is almost finished building a large stone mill for the wheat. For now, a smaller mill is used for the wheat and other grains (rye, barley, spelt, kamut).

The dough is fermented at least 12 hours, before Rawlyk hand shapes each loaf. He sticks to the most basic ingredients in his artisan bread.

“That’s my interpretation — if you’re not using things to condition the dough and you’re not using things to speed up the process — the bread comes out as the flour, water, salt and the environment will determine,” he explains.

In a society where goods are expected around the clock, artisan bread’s unpredictability puts some off. It’s a one-man show at the Night Oven. Rawlyk will hire help in the future so the bread will be ready when the doors open at 7:30 a.m. For now though, it’s just him.

“People get really angry when I don’t have bread on time,” he says with a chuckle.

But then there are the majority, who appreciate what he’s doing and are willing to wait until 9 a.m. for the first loaf.

Best bakery in Saskatoon.  If you haven’t visited, you are missing out.

Ingredients

• 1 3 oz pkg cream cheese -- softened
• 2 tbsp butter or margarine -- softened
• 1 c shredded mozzarella cheese
• 1/4 c chopped green onions with tops
• 1/2 tsp garlic salt
• 1 loaf French bread -- sliced

Directions

1. In a mixing bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. Spread on both sides of each slice of bread.  Wrap loaf in a large piece of heavy duty foil; seal tightly. Grill, covered, over medium coals for 8-10 minutes, turning once. Unwrap foil; grill 5 minutes longer.

Dhaal (or Dhal) Puri is a type of Indian-inspired flat bread that is made in the Caribbean. The flat bread is stuffed with a seasoned filling of ground split peas. A Dhal Puri can be eaten as is or with a sour (a type of chutney). In the Caribbean it is often eaten with some type of meat or poultry curry. Vegetarian options are also available.

Ingredients:
Filling

• 1 cup yellow split peas, soaked overnight
• Salt to taste
• 4 cloves garlic, chopped
• Hot pepper to taste, chopped
• 2 tsp ground cumin

Dough

• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 Tbsp oil
• 1 1/4 cups lukewarm water (a little more or less may be needed)

Cooking

• Vegetable or Canola oil

Directions
FILLING:

• Drain water from peas that has been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas comes to a boil, add salt to taste and cook until the peas has a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
• Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like it paste. Transfer to a bowl and fluff with a fork.
• Add cumin, mix and fluff. Set aside.

DOUGH:

• Meanwhile, add flour, baking powder, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into mixture.
• Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in bowl and let rest for at least 30 minutes.

ASSEMBLING:

• Knead rested dough for 1 - 2 minutes and then cut into 10 - 12 equal pieces.
• Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
• Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
• Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.

COOKING:

• Heat a tawah (flat iron griddle) or a 10 - 12 inch cast iron skillet over medium heat.
• Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
• Dust off any excess flour and transfer the rolled dough to the tawah, griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the roti, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 - 45 seconds and then remove from heat with a flat spatula. Reduce heat if the roti is browning quickly and not cooking through.
• Place in a basket lined with a tea towel and kitchen paper.
• Repeat steps 2 and 3 until all the dhal puri is cooked. To prevent the puri(s) sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.

Here is a classic Guyanese recipe

Ingredients

• 8 oz flour
• 3 tsp baking powder
• 2 oz margarine or ghee, optional

Oiling

• ½ pt cooking oil, or 4 oz ghee

Dredging

• ¾ cup flour

Directions

• Sieve the flour and baking powder into a mixing bowl. Rub in the margarine or ghee if used.
• Using water, mix into a soft but not sticky dough and leave to stand for about 10 minutes.
• Cut into 8 pieces.
• Roll each piece out thinly on a floured board. Spread oil evenly over the surface and sprinkle lightly with a pinch of flour.
• Fold in layers round or square so as to trap air.
• Leave to stand 10 minutes or longer if desired.
• Roll out each piece thinly and place on a heated greased griddle or tawah.
• Turn on both sides to ensure even cooking, and brush over with oil to prevent sticking.
• Remove from the heat and clap out air immediately from the roti.
• Fold and place in a towel or grease-proof paper.
• Note:A clean cotton towel may be used instead of bare hands for clapping, and a cast iron frying pan is an excellent substitute for a tawah.

Alternative Roti recipe

Ingredients

• 4 cups sifted white flour
• 4 tbsp (¼ lb.) shortening or margarine (or a mixture of both)
• 2 tbsp baking powder
• 1 tsp salt
• 1½ cup water

Directions

• Sift together the flour, baking powder, and salt
• Cut in the shortening until the mixture is about like coarse cornmeal
• Add water and mix to a stiff dough
• Cut into small pieces and roll into balls about the size of a small orange.
• Roll out and cook on hot baking stone (tawah).

Ingredients

• 1 1/2 pound loaf (1 pound)
• 2 ts Active dry yeast (1 1/2 ts)
• 3 1/2 ts Sugar (2 1/2 ts)
• 1/4 c Chopped ham pieces (3 tb)
• 1/2 c Grated Swiss cheese (1/4 c)
• 2 1/2 tb Dehydrated minced onion 5 ts
• 3/4 c Grated cheddar cheese (1/2 c
• 1 1/2 ts Paprika (1 ts)
• 2 1/2 tb Grated parmesan cheese 5 ts
• 1 t Dry mustard (1/2 ts)
• 1/2 ts Salt (1/4 ts)
• 2 1/2 c Bread flour (1 3/4 c)
• 2 1/2 tb Butter (5 ts)
• 7 oz Warm milk (4 1/2 oz)

1. Use 3 tsp yeast for the 1 1/2 pound loaf. This bread has a high liquid content, so the top may fall during baking. Use a light crust setting. The crust will be somewhat darker than usual, due to the fresh cheese in the recipe.

Source: Great Bread Machine Recipes by Norman A. Garrett, 

Ingredients

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
• 4 tablespoons butter

Directions

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

As inspired by this
Ingredients

• 1 can (6 oz.) tuna, drained, flaked
• 3 Tbsp. mayonnaise
• 2 Tbsp. chopped celery
• 8 slices bread
• 8 2% milk cheese singles
• 8 tsp. vegetable oil spread

Directions

1. Mix tuna, mayo and celery; set aside.
2. Top each of 4 bread slices with one 2% milk cheese singles, 1/4 of tuna mixture and second singles. Cover with remaining bread slices. Spread outsides of sandwiches with vegetable oil spread.
3. Cook in skillet on medium heat 3 to 4 min. on each side or until golden brown on both sides.

"Delicious" and perfect to watch the 11p.m. edition of SportCenter with.

Ingredients

• 2 slices bread
• butter
• 2 handfuls grated cheese
• 1 teaspoon mustard
• 1 tablespoon whole egg mayonnaise

1. Preheat oven to 250C (480F).
2. Generously butter bread and place on a baking tray lined with foil or baking paper.
3. Bake for 3 minutes or until butter is melted.
4. Combine cheese, mustard and may. Completely cover the bread with the cheese mixture.
5. Bake for another 5 minutes or until the cheese is melted and bubbling with golden brown patches.

Ingredients

• 2 slices sourdough bread
• 2 teaspoons softened butter
• 4 slices of American cheese
• 3 prepared cheese sticks

Instructions

1. Heat a skillet low to medium heat. 
2. Butter one slice of bread, and place in skillet, cover bread with cheese, you may need to break the cheese slices apart, but be sure to cover the entire piece of bread. 
3. Lay down cooked cheese sticks in equal distances from each other, top with remaining cheese, and buttered slice of bread. 
4. Cook on both sides until golden brown. Serve with Marina sauce.

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup cold milk
• 1 (10 ounce) can canned green peas, drained, liquid reserved
• 1 (14.75 ounce) can salmon
• salt and pepper to taste

Directions

1. In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
2. Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
3. Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

• 1 can green peas
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup milk
• buttered toast
• salt
• pepper

Directions

1. On stove in small pot melt butter and add flour slowly to thicken it.
2. When it is almost like a paste add the milk and stir.
3. Continue stirring on low heat until the mixture thickens.
4. Add the drained can of peas and stir for a few more minutes.
5. Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste.
6. Use a knife and fork to slice and eat your meal and enjoy.

Ingredients

• 2 medium potatoes; peeled/quartered
• 2 peck of dry yeast
• 1 teaspoon sugar
• 1/2 cup butter or margarine; melted
• 1/4 cup shortening; melted
• 1/2 cup honey
• 2 eggs; beaten
• 2 teaspoon salt
• 6 1/2 cup all-purpose flour; about

Directions

1. Cook potatoes in boiling water to cover 15 minutes or until tender. Drain, reserving 1 cup water; set potatoes aside.
2. Cool water to 105 to 115 degrees. Stir yeast and sugar into water; let stand 5 minutes. Mash enough potatoes to measure 1 cup; place in a large mixing bowl. Add butter, shortening, honey, eggs, salt, yeast mixture, and 2-1/2 cups flour.
3. Beat at medium speed of an electric mixer 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
4. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into thirds. Shape each third into 15 balls.
5. Place in three greased 9-inch round cakepans. Cover and let rise in a warm place, free from drafts, 40 to 50 minutes or until doubled in bulk. Bake at 400 degrees for 20 to 25 minutes. Yield: 45 rolls.

NOTE: Potato Rolls may be wrapped in aluminum foil, then placed in a freezer bag, and frozen up to 2 months. To reheat, let thaw almost to room temperature, place in cake pans, cover with foil, and bake at 400 degrees for 10 minutes or until thoroughly heated.

Source: Southern Living

Ingredients

• 3/4 cup water -- + 2 tbsp
• 1 teaspoon lemon juice
• 3/4 teaspoon salt
• 1 1/2 tablespoons sugar
• 2 1/2 cups bread flour
• 1 3/4 teaspoons active dry yeast
• Glaze: 1 whole egg -- beaten

Directions

1. Place ingredients in bread machine, use dough setting, when setting completed remove dough from pan (if not using a bread machine, knead dough for ~5 minutes and let rise in warm place).
2. Place dough on lightly floured surface. Punch and knead for 5-10 minutes until smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in each using your thumbs. Stretch until smooth and hole is about 1 inch. Place bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven to 400F, boil 6 cups of water in a large saucepan or skilltet. Cook bagels 2 at the time for 3 minutes turning once. Place bagels on greased sheet. Brush with beaten egg and sprinkle with favourite toppings. Bake at 400F for 20-25 minutes until deep golden brown. Cool on a wire rack.

Ingredients

• 1 tube Pillsbury French bread, unbaked
• 1/4 cup butter flavored oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 2 Tablespoons yellow cornmeal
• 2 Tablespoons Parmesan cheese
• 1 Cup Mexican blend cheese, shredded
• 1/2 Cup mozzarella cheese, shredded
• 1/2 Cup cheddar cheese, shredded
• 1/2 teaspoon parsley

Instructions

1. Preheat oven according to french bread package.
2. Combine oil, garlic salt and garlic powder, brush over the bread.
3. Sprinkle corn meal on top of the bread and then flip over.
4. Put cheeses on top of the bread, sprinkle with 1/2 of the
5. Parmesan, parsley, and remaining butter.
6. Bake bread according to the package until cheese is melted and bubbly.
7. Remove from oven and sprinkle with remaining Parmesan cheese.
8. Allow cheese to set for a minute.
9. Cut bread width-wise into 1 inch slices.

Ingredients

Bread

• 1 package Banana Quick Bread mix
• 3 tablespoons oil
• 1 cup water
• 1 egg
• 1/2  cup mashed banana

or you can make your own banana bread.

Egg Mixture

1. 3 eggs
2. 1 teaspoon vanilla
3. 1/2 cup milk

Directions

1. (If you need to make Banana Bread) Heat oven to 375~.   Grease and flour bottom of 9″ loaf pan. In large bowl, combine all bread ingredients.  Stir 50-75 strokes; just until dry particles are moistened.  Pour into prepared pan. Bake 40-50 minutes or until tested done.    Cool in pan 15 minutes; remover from pan; cool completely. Cut bread into 12 slices.
2. Heat skillet to 375~.  Grease lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat well. Dip bread slices in egg mixture, turning to coat both sides well. Cook in skillet 2-3 minutes on each side or until golden brown. Serve with syrup.
   

Ingredients

• 4 large yellow onions -- thinly sliced
• 1/4 cup butter
• 3 cups rich beef stock
• 1 cup dry white wine
• 1/4 cup medium dry sherry
• 1 teaspoon Worcestershire sauce
• 1 clove garlic – minced
• 6 slices of buttered French bread
• 1/4 cup of Romano or parmesan cheese

Directions

1. Using a large frying pan, slowly sauté the onions in butter until limp and glazed.  Transfer to crock-pot.
2. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover.  Cook on low (200F) 6 to 8 hours.
3. Place French bread on a baking sheet.  Sprinkle with cheese. Place under preheated broiler until lightly toasted.  To serve, ladle soup into bowl.  Float a slice of toasted French bread on top.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

Directions | Do not use metal containers or utensils.

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes.
2. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly.

Consider this day 1 of the 10 day cycle.

1. Leave loosely covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon.
3. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
4. Days 6 thru 9; stir only.
5. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
6. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.
7. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
   

Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.