I love baking bread, but sometimes it is too hot to turn the oven on, or I have to go out shopping.
For the past few months, I been trying to utilize the use of my slow cooker more in my cooking and baking.
I wanted to bake bread yesterday but I had to go out shopping so I used my slow cooker, and it worked, bread was delicious and full of flavor.
I added fresh herbs and olive oil, it is the easiest bread I ever made!
Make the dough and let it rise for 40 minutes turn on the slow cooker and off you go.
Walking in to the house the smell was intoxicating, smell of fresh baked bread, herbs and olive oil filled up the house.
.2 cups hot milk
.4 cups bread flour
.2 tbsp. yeast
.1/2 tbsp. salt
.2 tbsp. chopped fresh thyme
.2 tbsp. chopped fresh rosemary
.2 tbsp. chopped fresh oregano
.2 tbsp. chopped fresh basil
.4 tbsp. olive oil divided
.1 tbsp. honey
Line the insert of the slow cooker with parchment paper, making sure the side are covered, spray with vegetable spray and set aside.
In to a stand mixer bowl with the flat beater attachment add hot milk, honey, and yeast, mix until its combined, let it stand for 5 minutes.
Turn the mixer on slow; add the flour little at a time, add salt and the mixture of herbs, let it mix for 3 minutes.
Add 2 tbsp. of olive oil and mix for another 3 minutes.
The dough will be sticky.
With a bench scraper, scope the dough directly in to the slow cooker insert, speared with clean hands.
Cover with the slow cooker lid, and let it rise without turning the cooker on for 45 minutes.
After the dough is rising, brush the top with the remaining olive oil, cover it with clean kitchen towel, cover with the slow cooker lid, folding the side of the towel up on to the lid.
Turn on the slow cooker to the low setting, and bake for 3 hours.
Do not lift the lid or remove the towel until the 3 hours are up so the steam won’t escape.
Remove the bread by holding the parchment paper from both sides, let it cool on cooling rack for 5 minutes, slide the parchment paper from under the bread, and let it cool completely before slicing, about 2 hours. Enjoy!
Making your own meatballs at home is as easy as opening a frozen bag of meatballs from the store, it takes no time to get it done, it is healthier, and you know what kind of meat you are serving to your family.
The other day all I had in the freezer ground beef and ground chicken, each of the meat was not enough to make dinner for everyone, and I did not feel like getting dressed and drive to the store just to get another lb. of beef to make meatballs.
I have few delicious recipes of meatballs, but I never made this one, by combining the ground beef and the ground chicken, these meatballs were born!
Combining both meats made the meatballs juicy and delicious and it was enough to feed the entire family.
This recipe is a total make ahead meal, let the meatballs cool completely, add to zip top bags and freeze.
But that day I added the meatballs to my delicious Alfredo sauce and made baked penne.
.1 lb. ground beef
.1 lb. ground chicken
.1/2 tbsp. salt
.1 tsp. black pepper
.1 tbsp. minced garlic about 3
.1 medium minced shallots
.1/4 tsp. ground cinnamon
.1/4 cup parmesan cheese
.1/4 cup plain bread crumbs
.6 tbsp. olive oil divided
.6 tbsp. coconut oil divided
In a large bowl, add all the ingredients except the olive oil and the coconut oil.
With clean hands, mix well until the meats completely combined.
With a small ice cream scope form little meatballs, roll in the palm of your hand, continue until all the meat is used, the mix should make about 66 mini meatballs.
In a large heavy bottom pot on high heat, combine 3 tbsp. olive oil and 3 tbsp. coconut oil.
Add some of the meatballs to the pot making sure to line up in single layer, brown for 1-2 minutes on each side, remove, and set aside, continue by adding the rest of the olive oil, coconut oil and brown the rest of the meatballs. Enjoy!