- 21 Pins
lee bros. oven bbq pork shoulder. Stellar recipe, should be fab in the crock pot.
Buttermilk Biscuits, Pecans Pies, Matte Lee, Sorghum Pecans, Southern Cookbooks, Lee Bros, Pulled Pork, Serious Eating, Would B Southern
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt Lee
Cook the Book: Sorghum Pecan Pie | Serious Eats : Recipes
Oven BBQ'd pulled pork for tacos
Cook the Book: Bird-Head Buttermilk Biscuits | Serious Eats: Recipes - Mobile Beta!"
Slow Cooker Apple Bread #Recipe
Apples Breads, Breads Recipe, Apples Pies, Crock Pots, Awesome Apples, Pies Filling, Bread Recipes, Slow Cooker, Cooker Apples
Slow Cooker Apple Bread ---must try gfdf--- an awesome apple bread recipe, made with just a few easy ingredients, including Bisquick, milk, apple pie filling and more. "Bake" this comforting treat in your slow cooker with the greatest of ease.
Slow Cooker Apple Bread in Crock Pot
Crock Pot Veggie Curry
Veggies Curries, Fun Recipe, Crock Pots, Crockpot Curries, Curries Crockpot, Slow Cooker, Crockpot Recipe, Pots Veggies, Vegetarian Crockpot
Crock pot girl veggie curry (and lots of other crockpot recipes)
Slow Cooker Veggie Curry
Vegetarian Crockpot recipes
Artisan bread in the slow cooker--bakes in 1 hour!
Cooker Breads, Crockpot Bread, Crock Pots Breads, Breads Recipe, Artisan Breads, Breads Baking, Baking Breads, Homemade Breads, Slow Cooker Bread
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
slow cooker bread Artisan Bread in 5 in the crockpot. Baking bread without heating up the kitchen.
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Crock Pot Bread Baking (Fast Bread in a Slow Cooker)
29 meals for your crock-pot by Martha Stewart.
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Martha stewart crockpot recipes
Martha Stewart's Pot Roast recipe
29 meals for your crock-pot by Martha Stewart. Aka- not loaded with cream of something soup...Seriously the best collection of slow cooker recipes using REAL food!
Crock pot roast beef from Martha Stewart
Comfort Food Recipes: Slow-Cooker Recipes - Martha Stewart ~ POTROAST
29 meals for your crock-pot by Martha Stewart. Aka- not loaded with cream of crap! #slowcooker
Martha's slow cook pot roast.. Damn you Martha Stewart and your bomb food. Lol
Our Best Slow-Cooker Recipes
How To "Roast" Garlic In the Microwave Cooking Lessons from The Kitchn
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how to microwave roast garlic
How To Roast garlic Garlic In the Microwave: Cooking Lessons from The Kitchn
Slim: knoflook roosteren in de magnetron
Easy recipe for microwave play dough.
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Easy recipe for microwave play dough. Easier to make than the traditional stove cooked play dough recipe.
Easy recipe for microwave play dough. Easier to make than a traditional stove cooked playdough recipe.
Play Dough: Microwave Recipe N M refuse
easy microwave playdough recipe.
You can't beat this for a quick and easy breakfast: Egg and Cheese Breakfast Burrito
Healthy Breakfast Burrito
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Microwave Egg & Cheese Breakfast Burrito
Microwave Masala Peanuts/Masale Kadle Recipe | How to Make Masala Peanuts in a Microwave
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Monsoon Spice | Unveil the Magic of Spices...: Microwave Masala Peanuts/Masale Kadle Recipe | How...
Sweet potato chips made in the microwave
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Microwave Sweet Potato Chips from @Rachel *Rachel Cooks*
Microwave Sweet Potato Chips #paleo
3 Minute Microwave Chocolate Peanut Butter & Oat Snack Bars
Minute Microwave, S'Mores Bar, Oats Snacks, Chocolates Peanut, Butter Oats, Energy Bar, Microwave Chocolates, Snacks Bar, Chocolate Peanut Butter
Homemade Energy Bars - 3 Minute Microwave Chocolate Peanut Butter & Oat Snack Bars by
3 Minute Microwave Chocolate Peanut Butter Oat Snack bars.
Easy Microwave Edible Cheese Bowls.
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Parmesan & Romano Edible Cheese Bowls _ An easy Microwave recipe. Always a WOW!
Easy Parmesan and Romano Edible Cheese Bowls ~ A Low Carb WOW!
Easy Microwave Edible Cheese Bowls. Mmmm... cheese...... Recipe at TheYummyLife.com
LOW CARB EASY Microwave EDIBLE CHEESE BOWLS Always a wow! Put Caesar salad in these.
Homemade Lemon Curd in under 10 Min #yummy food| http://yummyfood137.blogspot.com
Easy Microwave Lemon Curd: King Arthur Flour
Easy Microwave Lemon Curd? I tried it and it's true. Just under 4 minutes on high power in my microwave and I had awesome tasting homemade lemon curd. Eureka!
homemade lemon curd...I wanna put sweet raspberry sauce with this
Homemade lemon curd in under 10 minutes? No joke – here’s how #food #sweet #lemon #lemoncurd #recipe
Homemade Lemon Curd in 10 mins - Easy Microwave recipe
Easy Lemon Curd: King Arthur Flour
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Microwave Potato Chips I am always on the lookout for fun and different snack…
Microwave Potato Chips
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Microwave Potato Chips....might try this with coconut oil instead of olive oil
Microwave Potato Chips 3 to 4 baking potatoes olive oil salt and pepper (Eating Well Magazine)
Microwave Potato Chips #Chips #Dips #Salsa #Potato #Kettle #Corn #Rice
Scattered Thoughts of a Crafty Mom: Microwave Potato Chips
Ways to Cook Hardboiled Eggs in a Microwave An egg cooker is not necessary to cook hard-boiled eggs in the microwave without the shell. You will need a microwavable bowl, non-stick cooking spray, water and an egg. Spray the bowl with cooking spray. Gently crack open the raw egg into the bowl and add 2 tbsp. of water. Keep the egg yolk intact when cracking it open and transferring it into the bowl. Pierce the yolk with a pick or knife to prevent the yolk from exploding. Microwave for 45 to 75 seconds.
Hard boiled egg with or without egg cooker.
Cook egg in microwave- place in cup, add 2 tbs water, pierce yolk to prevent it exploding. Cook for 45 to 75 secs.
Ways to Cook Hardboiled Eggs in a Microwave #Egg #Breakfast
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5 Minute Microwave Berry Cobbler
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Microwave Desserts in a Mug
5 Minute Microwave Berry Cobbler, fresh or frozen strawberries, blueberries, cherries? apples?
MICROWAVE EGG AND VEGETABLE BREAKFAST SANDWICH
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microwave egg white & veggie breakfast sandwich
egg and vegetable breakfast sandwich food sandwich ~ bagel bread egg white microwave egg egg spinach cheese herb and garlic cream cheese cream cheese tomato avocado hot sauce.
Microwave Poached Eggs
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10 Microwave Breakfast Recipes
Microwave Poached Eggs Recipe | Key Ingredient
Microwave Poached Eggs: 1 large egg 1/8 teaspoon g vinegar 1/3 cup water salt and pepper Add the water and white vinegar to a cup. Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap. Place in microwave and cook for 1 minute or until desired doneness.
Microwave Chocolate-Cinnamon Pudding Cakes Recipe at Epicurious.com