Magic Bread Box Yeast Bread All Week With Barely Any Work Recipes

MAGIC BREAD BOX (YEAST BREAD ALL WEEK WITH BARELY ANY WORK)

Steps:

• Start by putting 700g water (about 3 cups + 1 tablespoon) in a 6qt container with a lid. Just make sure it's not a screw-top container, because you want it to be able to pop off if the dough really expands or gases build up inside. But you don't want the dough to dry out during the long rise time, so you want something with a decent seal to keep in the moisture.
• Sprinkle a tablespoon of salt and 4-8 g (1-2 teaspoons) of yeast on top. The warmer it is inside where you are going to set the dough to rise, the less yeast you need. In the summer I use 4g, and the winter 8g. Great for stretching that pricey jar of yeast as far as it will go!
• Dump 1000g of unbleached all-purpose flour on top of that (approx 7-7.5 cups) and mix it up with a big spoon just until all the flour is damp. Don't knead! It's very sticky at this point, but still, more of a lump than a batter.
• Cover and let it sit out on the counter (out of the sun) all day or all night, until you can see big bubbles in the dough through the clear sides of the container and the container is almost full. For me this usually takes 6-12 hours. Recently I've found I can let it sit out just a short amount of time and then just chuck it in the fridge overnight with the same results.
• Technically it's ready to bake at that point, but I find it's very difficult to handle until it sits in the fridge for a good chunk of time first. The coolness makes it a little stiffer. So once it's risen, chuck it in the fridge for another half a day.
• When you're ready, sprinkle the top of the dough with a few tablespoons of flour, just to make the part where you're going to stick your fingers less sticky, but don't work it in at all. Grab the dough by the floury part, lift it partially out and cut off a piece with a bread knife. Tuck the edges underneath to form a ball (you may need to go around the edges several times) and put it on a pan sprayed with oil and dusted with cornmeal. You want to use a pan deeper than the bread is tall. A dutch oven is ideal, but I use a large loaf pan. I make about 1/5 of the dough at a time, which is about the size of an orange, but you can use less or more if you adjust baking times.
• Put the remaining dough back in the fridge, and use it all up in a 10-14 days. When you make the next batch, you can even skip cleaning the container out if you want. The little smudges of leftover flour and dough should incorporate into the new batch with no ill effects.
• Recently I've discovered that if you take an extra minute to shape the remaining dough into a ball before putting it back in the fridge, it pays huge dividends. Just pick up the whole thing and spend a minute tucking the edges under, going around and around, and then plop it back in the container. Next time you go to cut a hunk of dough off, you'll find the dough is extra bubbly, and it bakes up extra fluffy with nice big air-pocket holes in it.
• Let the newly shaped loaf sit for 30-60 minutes, then cover tightly (either with foil, or if your pan is a dutch oven with the lid) to keep in the moisture as the bread bakes. This eliminates the need for a pan of water in the bottom of the oven.
• I used to preheat, but recently I've been putting it in a cold oven with good results. The large toaster oven I use heats up pretty fast, so that may be why it works so well for me. At any rate, you want to bake at 450 for a good long time, then take the lid/foil off to brown for a little more. In my oven, for the size I make (about 1/5 of the dough at a time) that takes about 30-35 minutes, plus 5-10 for the browning. You will have to experiment with your own equipment.
• Let it sit until it cools, then slice and enjoy! Once it's cut, it goes stale pretty quickly, so don't resist that good bread smell too long -- .
• NOTE: You can tinker with the flour any way you want. Whole wheat, rye, oatmeal, flax, wheat bran, cinnamon, etc. If you don't want to improvise, just find another recipe you like and use that with this method. See the book "Artisan Bread in 5 minutes a day" for other variations and options like pizza, bagels, pretzles, etc.
• NOTE2: If you want to bake all the dough at once, I recommend starting at least 24 hours in advance. Mix the dough, refrigerate for half a day, take the dough and spend a minute shaping into a ball, then put it back in the fridge for another half a day before taking it out and putting it in its final shape.

FRENCH BAGUETTE

Steps:

• In a big mixing bowl pour water and add yeast. Let stand for 5 min.
• Mix yeast and water until all yeast is disolved.
• Add salt.
• Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine.
• Let rise for 30 min in warm place, cover with tea towel.
• Preheat oven to 375.
• Punch dough back down and form into 3-4 long baguettes.
• Let rise for 15 min, cover with tea towel.
• Slit the baguette with sharp knice diagonally accross every 2-3 inches.
• Brush with water (I wet a papertowel and run it quickly along the baguettes).
• Bake for approx 25 min or until bread turns golden.
• Brush with salted butter/becel while baguette is still warm.

EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY

Steps:

• Liver.
• Defrost the liver and soak in cold water for about 5-10 minutes.
• Pad them dry and dash all slices with the salt and pepper.
• Coat the bottom of a large skillet with a generous amount of olive oil.
• Heat oil on high for about a minute and add liver.
• Cook 3minutes.
• Turn.
• Dash salt and pepper on other side.
• Cook 3minutes.
• Your Done.
• Onion.
• Cut into big slices.
• Coat bottom of pan with olive oil or butter if you want to be bad.
• (It's better with olive oil.) Heat oil about 1minute.
• Add onion.
• Dash with salt and pepper.
• Cook until brown on high or med high.
• Make sure to frequently stir onions and don't let them burn.
• Adjust temp if needed.
• Gravy.
• Cut onion into small pieces.
• Melt butter in pan and add onions.
• Cook them down on high for about 5min.
• Do not let burn.
• Stir in 4tbs of flour and stir.
• Add Broth and Water.
• Stir and stir some more.
• You Don't need to add salt becuase the broth has enough, but add pepper if you like.
• Bring broth to a boil and let simmer about 20 minutes, stirring every so often.

QUESADILLA DE SALVADOR BREAD

Steps:

• In a large bowl, beat the eggs.
• Add the sugar and butter and beat.
• Mix in the cottage cheese, sour cream and parmesan cheese.
• Add the baking mix and beat well to mix.
• Prepare a 9" by 13" pan (butter or use a quick release spray) and add the batter to the pan.
• Bake at 300 degrees Farenheit for 30 minutes; change temperature to 325 degrees F; and bake 30 minutes more.
• Allow to cool before cutting and serving.