STOVETOP BREAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWO…
Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.
Provided by Food Network Kitchen
Total Time 2 hours 25 minutes
Cook Time 15 minutes
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Butter a 9-inch Dutch oven and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
- Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
PICKLED AVOCADOS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWO…
Impatient? Here's a new way to prepare avocados that aren't quite perfectly ripe yet. The quick pickle brine can be infused with any aromatics you like -- here, we used Mexican flavors. Try these in your tacos or quesadillas.
Provided by Food Network Kitchen
Total Time 2 hours 35 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
- Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)
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STOVETOP BREAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWO…
Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.
From foodnetwork.com
Reviews 4
Total Time 2 hours 25 minutes
From foodnetwork.com
Reviews 4
Total Time 2 hours 25 minutes
- Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
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From foodnetwork.com
Reviews 4.8
Total Time 1 hours 15 minutes
Category main-dish
Cuisine italian
Reviews 4.8
Total Time 1 hours 15 minutes
Category main-dish
Cuisine italian
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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STOVETOP BREAD RECIPE | FOOD NETWORK KITCHEN | FOOD NETWO…
Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.
From foodnetwork.com
Reviews 4
Total Time 2 hours 25 minutes
From foodnetwork.com
Reviews 4
Total Time 2 hours 25 minutes
- Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
See details
PICKLED AVOCADOS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWO…
Impatient? Here's a new way to prepare avocados that aren't quite perfectly ripe yet. The quick pickle brine can be infused with any aromatics you like -- here, we used Mexican flavors. Try these in your tacos or quesadillas.
From foodnetwork.com
Reviews 3
Total Time 2 hours 35 minutes
From foodnetwork.com
Reviews 3
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- Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)
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