HOW TO KEEP BREAD WARM WHILE TRANSPORTING RECIPES

Steps:

• In the bowl of a stand mixer with a dough hook attachment, dissolve the yeast in warm water. Let it rest for 5 minutes.
• Add the sugar, shortening, egg, and 1/2 teaspoon of salt.
• Turn the mixer on low and add 1 cup of flour at a time, adding a little more (or less) flour as needed.
• Knead (with the dough hook of the stand mixer) for 5-6 minutes, or until smooth.
• Spray a medium bowl with nonstick spray; place the dough in the bowl. Flip over the dough, getting both the top and bottom covered in the nonstick spray. Cover with plastic wrap.
• Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
• When you are ready, punch the dough, turn it out onto a floured surface, and divide the dough into 30 equal-sized pieces.
• Push down slightly (but firmly and evenly) on the dough and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
• In a medium bowl, melt the stick of butter and dip the dough balls in the butter. Place in a greased 9-inch Bundt pan, pouring any of the leftover butter on top.
• Cover and let rise until doubled in size, about 45 minutes.
• Preheat the oven to 350°F.
• Bake for 25-30 minutes. Remove from the oven and drizzle the 4 tablespoons of melted butter on the bread. Invert the bundt pan onto a large serving plate.
• Top with salt. Serve warm.

Steps:

• Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke ­— about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
• Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
• Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
• Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
• Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.