1 1 2 RECIPES

Steps:

• 1. Place the water into the bread machine pan.
• 2. Add sugar and oil to water and stir to dissolve sugar. Add yeast to the water and stir to dissolve.
• 3. Allow the yeast to foam for 10 minutes.
• 4. Mix together flour and salt and add to bread machine pan.
• 5. Select the dough cycle and press start and allow to complete full cycle including first rise.
• 6. Always check your dough mid way through the kneading cycle and adjust with either water or flour for proper consistency. The dough will sometimes have to be adjusted due to humidity, temperature, and variations in flour.
• 7. Spray an 8 ½” x 4 ½” bread pan with cooking spray.
• When dough cycle is complete transfer dough to lightly floured surface and gently deflate.
• Knead 6 or 8 times, turning 90 degrees each time.
• Shape the dough into an 8" log.
• Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with parchment paper or lightly greased plastic wrap, and allow the bread to rise for 45 to 60 minutes or until ripe. Dough is ready to bake when your index finger pressed into the dough up to first joint leaves a mark that rebounds slowly. It will rise pretty high using a 4 1/2" x 8 1/2" pan. Towards the end of the rise, preheat your oven to 350°F.
• Brush with half the melted butter. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven. Brush with remaining melted butter. Remove from pan and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.

Steps:

• In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
• Sprinkle beef with the mixed seasoning on all sides.
• Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
• Add the onion to the pot and saute until light golden color.
• Dissolve the beef base in hot water.
• Pour the resulting broth around the roast in the pot.
• Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
• Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
• Remove meat from pan and keep warm by covering with foil.
• Mix the flour and water together to create a slurry.
• Add the gravy master to simmering broth.
• Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
• Simmer for a couple of minutes to cook the flour.
• Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
• NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.