Rye Bread

This recipe calls for Caraway seeds, if you don't like them, leave them out.

Makes 2 loaves.
 

Ingredients:
2 packages active dry yeast
2 1/2 cups warm water
2/3 cup molasses
1 Tablespoon salt
1/4 cup Vegetable Oil
1/4 cup Cocoa powder
4 TBS Caraway seeds (+ more for topping if desired)
2 cups Rye Flour
5 cups Bread Flour

Preheat oven to 350*.

Place the warm water in a metal bowl (I use my stand mixer w/dough hook). Add molasses and stir to mix.  Add yeast. (I like to let it sit for a minute or two w/yeast floating on top of water mixture, but don't know that it really matters). Mix the yeast into the water/molasses.

Add Salt, Vegetable Oil, & Cocoa Powder to liquid mixture.  If using the Caraway Seeds, add those too.  Mix.
Add 2 cups of Rye flour to wet mixture. (I do this 1/2 cup at time, allowing it to incorporate before adding more. If using a stand mixer make sure it is set to a low setting)
Start adding the Bread flour. I usually add about 4 1/2 cups to the mixing bowl, again 1/2 cup at a time. Add the bread flour just till the dough starts to pull into a ball & away from the mixing bowl.
Take the remaining 1/2 cup (plus whatever is needed, it will vary day to day) of bread flour and sprinkle a clean work surface w/it. Dust your hands as well. Turn the dough onto floured work surface, sprinkle the dough w/a bit of the remaining flour as you work/knead it.  I like to knead it for at least 5 mins.  Working the dough until it is smooth and elastic.  Remember to dust w/extra bread flour as needed, but not to add too much.
Oil a metal bowl w/vegetable oil. (about 1 Tbs should do). Place kneaded dough in oiled bowl, turn to coat.   Cover with a Damp cloth (I like to use hot water to wet a flour sack towel).  Place bowl in warm (not hot), draft free area. Let rise approx 1 1/2 hours. (should about double in size).
Gently press down (with fist) in center of dough. Some air will release, dough will deflate slightly.
Turn dough back out to floured work surface and knead dough about 10 turns. (again, flouring as needed)
Divide dough in two equal portions.
If desired roll dough in light coating of caraway seeds, making sure not to press down hard on dough.
Place dough in oiled bread pan.
Cover pans w/wet cloth again and let rise for another 45 mins. They wont completely double in size this time, but should reach around top of bread pan to just over.

After final rising, I like to sprinkle kosher salt (light sprinkling) & Caraway seeds on top of my loaves as well. *optional

Place loaves in oven and bake for 45 minutes at 350*.

Remove from oven, let cool a few minutes and then enjoy! Delicious! 

Breakfast Crostinis with Salmon and Eggs

Ingredients:

1 baguette of your favorite crusty bread
8 eggs
2 TBS butter
1/4 cup half n half
1 pkg smoked salmon slices (small pkg - ready to eat)
pinch of dill
grape tomatoes - optional
Chive & Onion Cream Cheese
1 clove Garlic
olive oil
salt & pepper

Preheat oven to 375*.

Slice your bread (I like to do it on the diagnal) and place on a cookie sheet.
Drizzle each slice with olive oil (or you can use butter), lightly salt & pepper.  Do both sides!

Place bread slices in oven for a few minutes.  You just want them to crisp a bit, not be dark brown.

While bread is crisping, beat the eggs with the half n half and butter. Add pinch of dill, salt, pepper.  Cook this mixture over low heat, making a soft set scrambled egg.

When bread is crisped, remove it from the oven and rub each slice with a peeled garlic clove. (you will be amazed at the aroma that wafts up at you!)

Spread each bread with the Chive and Onion Cream cheese using as much or as little as you like.

Top with slices of Smoked Salmon, add spoons of scrambled eggs and top with halved grape tomatoes (if you are using them). 
Adding a small pinch of fresh dill or chive on top is nice too!

S/P if needed.


These, like most recipes I love to use, are easy to customize. Mix things up, use different herbs, maybe use a fresh squeeze of lemon on each one, try different cheeses, etc.

Peanut Butter & Chocolate Cheerio Bars

Ingredients:

4 Tbsp Butter
1 bag Miniature Marshmallows (10.5 oz)
1 tsp Vanilla
1/2 Cup Peanut Butter
1/2 Cup Chocolate Chips
6 Cups Whole Grain Cheerios (any variety is fine)
Spray Oil/"Pam"

Spray the inside of a Dutch Oven with "Pam" making sure to coat the sides and bottom well.  Place pan over medium heat and begin melting the butter and marshmallows, stirring continually.  Once mixture is melted add the vanilla and peanut butter and stir.  Remove from heat, keep stirring and add the Cheerios and then the Chocolate Chips.  Mix Well.
Spray/Grease a 9x13 "Pyrex" baking dish and pour the mixture in pressing it all down evenly.  Allow to cool for at least 1 hour and then cut into 24 portions.

Enjoy!