Gluten Free Bread in under 5 minutes

Rice Chex Flat bread:

In a medium mixing bowl add 3 cups rice chex. Crush in hands until in smal pieces. Add a pinch of salt and 1/2 spoonful sugar. Stir. Then add 3 egg whites and stir until combined.

Form into patties and place on skillet cooking for 1 minute or until just browned, flip over until browned on the other side. Keep flipping every so often to firm up but not burn.

Meat Muffins and Sloppy Joe Bowls on Fox

Here are some super fast and easy meal ideas that you'll love if you like meat and good taste. Try  'em and let me know what you think.

Thanks for Chef John at Foodwishes for inspiring the Stuffed corm muffin idea. He truly is a great one.

cook well,
Rob Barrett, Jr.

How to Make Bread Bowls, Bread Sticks and a Buttery Loaf

for the written version click here

Rob's Buttery Pull-apart Bread

This is one of my family's favorites. It pulls apart into lovely bits of goodness. I have no idea how it long it keeps as it immediately disappears once it comes out of the oven.

for the dough:

add one spoonful active dry yeast to 1/2 cup warm (105 degrees) water. Add a sprinkle of sugar and stir. Set aside for 5 minutes until foamy.

Add 1 spoonful salt and 2 spoonfuls sugar to 1/2 cup warm milk. Stir until disolved.

In a large bowl add 3 1/4 cups of flour, 2 spoonfuls olive oil, milk mixture and water mixture. Stir with a fork until combined. Place on counter and knead for 5 minutes, adding additional flour if dough sticks too much to hands.

Form it into a ball, place back in bowl, cover with a towel and set aside for at least 2 hours. Let it rise for up to 5 hours if possible.

Lightly flour counter top and place dough in the middle.

Roll out as thinly as possible. Cover with a think layer of butter, sprinkle with garlic salt, and add a small amount of parmesan cheese if desired.

Starting on one end roll dough into a tube.

Fold in thirds and smash down, slowly stretching it back to its original length.

Preheat the oven to 450. Place on baking sheet, put in the oven and lower temp to 350 degrees. Bake for 20 minutes or until golden brown. Serve hot.

For extra credit, once the dough is rolled up into a tube the first time, fold in half, and then in half again. Place back in bowl and let it rise for an additional hour. Repeat the process, roll out as thinly as possible, thinly coat with butter, garlic salt and parmesan and roll into a tube. Fold in half and slowly stretch back to its original length.

Cook well,

Rob Barrett

Cooking for Dads

© 2011 Cooking for Dads

Eating Beautifully

A couple years ago my wife was given a book by our friend Christy Hunt on how to live the Beautiful life. It's all about doing some small, special things that bring beauty to the world and to your life. While it is TOTALLY for women, I was thinking about it this morning and decided to have a fun breakfast for my wife and me. I'm always surprised how much the little things in life can make a big difference. Total cost was around $5 and it was worth every penny.

Happy Breakfast:

1 toasted fresh bagel

1 small package Morey's Lox

some spreadable Neufatel Cheese (like low fat cream cheese)

thinly sliced tomatoes and red onion

Enjoy

RB

What's for dinner, 5/28/10 - Super Target

Open Face Chicken Sandwich on Archer Farms 3 Cheese Semolina Bread with Fresh Mozzarella and hidden Spinach.

It’s a great way to get some spinach into your kids without them knowing.

Just head down to your local Super Target. The whole thing takes 15 minutes or less from start to finish. Cost $12

Here’s what you need:

1 loaf semolina 3 cheese bread (it’s really good), 8 Chicken tenders, Roasted garlic butter (by the meats), spinach, tomatoes (optional), 1 small ball fresh mozzarella

Here’s what you get.

First fry (or grill) your chicken tenders with a little olive oil, salt and pepper,

Then slice your 3 cheese semolina bread in half, add a little Roasted Garlic Butter and toast under the broiler for 30 seconds, until just browned.

Add a thin layer of spinach ( the kids won’t know)

Add your chicken

Add some tomatoes (optional)

Slice your mozzarella

and add to sandwich.

Put under broiler for 30 seconds or until just brown.

Slice and enjoy!

Rob Barrett, Jr.

Cooking for Dads

612-305-1011

www.youtube.com/cookingfordads

www.cookingfordads.net

The Bread Machine Versus Handmade (if I had a hammer)

 17 years ago we got a bread machine.  It was the kind that made the cylindrical loaves that tasted like bread but didn't look like it.  (Remember those bullet loaves?) We have used that old West Bend machine probably once or twice a week, every week since then. What a work horse.  Now days we basically use if for dough and then cook it in the conventional oven.  We just love it.

 

Last night I made one of our recipes that we normally do in the bread maker, but this time I made it by hand.  The bread maker takes an hour and 20 minutes to make dough and I can have it done in about 40-50 minutes.

 

I made the dough for a poor man's croissant.  It's for an upcoming Cooking for Dads episode and I wanted to make sure it works even if you don't have a bread maker. I altered it a little to adjust for doing it by hand.

 

1 cup warm water, add 3 t yeast and stir.

In a big bowl combine 3 cups bread flour, 2 T dry milk, 3 T sugar, 3/4 t of salt, 

Melt 3 T of butter, and add it as you add the water and yeast mixture. Knead it for 10 minutes and let it rise for 30.  

 

(I wouldn't normally add the butter, but the bread maker recipes always call for it.)

 

Over all it was pretty good, I didn't really make croissants and fold in the butter, I just used it for rolls, but the kids (and grown ups) devoured them.

 

The question is have you had good luck transferring recipes from the bread maker to doing it by hand and vice versa?