Dutch Oven Garlic Rosemary Bread

 

Equipment

• 5.5 or 6 qt Dutch Oven
• Mixing bowls
• Wooden Spoon
• Parchment paper

 Prep Time1 hour 5 minutes

 Cook Time40 minutes

 Resting Time30 minutes

 Total Time2 hours 15 minutes

 Servings8 slices

 Calories187kcal

 AuthorThe Bewitchin Kitchen

Ingredients

• 3 cups All Purpose Flour
• 1 1/2 tsp sugar
• 2 tsps salt
• 2 1/2 tsp quick yeast (1 package)
• 1 1/3 cups water warm
• 2 large rosemary sprigs taken off stems an diced
• 3 garlic cloves diced

Instructions

First Rise

• Add all of the ingredients to a mixing bowl and stir together. The dough will be sticky, shaggy and a hot mess. That's okay, it's supposed to be that way.
• Cover the bowl with a towel and let rise for 60 minutes. I used the proof setting on my oven, if you don't have that setting you can turn on your oven, and set it on your stove so it has a warm place to rise. OR you can set it near your warm air vents.

• Shaping the bread

  • Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and behind shaping it. You'll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don't worry you can't mess this up).
  • Flip it over to where the smooth side is up. Cover with the towel and let it rise for roughly 20 minutes (or until the dutch oven is read in the next step.

  Heating the dutch oven

  • Place the dutch oven in the oven (I didn't include the lid). Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.

  Baking the bread

  • Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you'd like.

  Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it's done the color will be pale. Place it back in the oven without the lid for another 10 minutes, or until is golden brown of to your liking.

• Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.
• Serving ideas: butter and a sprinkle of sea salt, olive oil and balsamic, or straight up.

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Walnut sauce with Spaghetti (Mom P.)

Ingredients for walnut sauce

1 lb. pasta
1 1/2 cups walnuts (chop)
5 garlic gloves (dice)
oil
2 tablespoons parsley
1 teaspoon red pepper

Bring water for spaghetti to a boil and cook spaghetti 

IMPORTANT: before we drain the water out save 1 cup of water to the side if more is needed later
Prepare while waiting for spaghetti water to come to a boil
add a layer of oil to large pan. let it simmer then
add garlic and get it to a slight tan then
add chopped walnuts, parsley and red pepper

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Half Medium Onion Diced
Oil
Frozen Peas
Tomato
Optional: Beacon , Turkey

Saute onion in pan with oil until onion is almost tan then add frozen peas, water and simmer until peas are thawed. Add rice and cook for 10 to 15 minutes (depends on type of rice used).

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Indretients:
1 cup sugar
2 tbls flour
1 3/4 cup pineapple juice
2 eggs beaten
1/2 tps salt
1 tbls lemon juicw

Direction:
Combine sugar, flour and salt in saucepan. Gradually stir in eggs and pineapple juice. Cook over medium heatuntil thick. Stir in lemon juice. Cool.
3 qts water
1 tbls oil
2 tps salt
1 16oz. acini de pepe (pasta) Rostini
Cook pasta in water, salt and oil. Rinse, drain, then rinse and drain again. Cool. Combine pasta and sauce in air tight container in fridge overnight. Next am drain and add...
2-11 oz.cans mandarin oranges
2-20 oz. cans pineapple chunks
1-20 oz. can crushed pineapple
1-9 oz. coolwhip

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(2) 5 oz boxes of Near East couscous (roasted garlic and olive oil) or (1) 10 oz. box of plain couscous cooked in chicken bouillon.
1 cup chopped green oinions (I use 2 bunches)
1 cup tomatoes or halved cherry tomatoes
1/3 cup thinly sliced fresh basil (I use the whole package of the organic basil that you buy at the store)
1/4 cup of toasted pine nuts (I use a lot more - maybe up to a cup - but I love pine nuts!)

Dressing: 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/4 tsp dried crushed red pepper.

Prepare couscous according to the package directions.  Transfer to a large bowl and allow to cool.  Fluff with a fork.  Add remaining ingredients.  Season with salt and pepper.  Can be made 1 day ahead. 

How to toast pine nuts:

Turn stove on high. Place pine nuts in pan. Stir constantly - they burn easily. You may need to hold pan above burner at times. Cook until golden brown. It should only take a few minutes. 

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Cabbage Roll Soup

Ingredients
1 large Onion, diced
3 gloves of garlic, minced
1 lb lean ground beef
1/2 lb lean ground pork
3/4 cup uncooked long grain rice
1 medium head cabbage, chopped (core removed)
1 (28 ounce) can diced tomatoes
2 tbs tomato paste
4 cups beef broth
1 1/2 cps V8 or other vegetable juice
1 tps paprika
1 tps thyme
1 tps Worcestershire sauce
1 bay leaf
Salt and pepper to taste

Instructions
1. In a large pot brown onions, garlic, pork and beef.Drain any fat.
2. Stir in chopped cabbage And let cook until slightly softened (about 3 minutes)
3.Add all remaining ingredients, bring to a boil and reduce heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
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Ingredients
1 cup Lentiles
1 tomato
6 medium cloves of diced garlic
salt to taste

Directions:
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2 - Bring water to boil
3 - Put 1 cup of Lentiles in pan
4 - Add tablespoon olive oil
5 - Add salt to taste
6 - Add 2 table spoons of tomato sauce
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8 - Boil until lentiles are tender then add 1 pound of pasta
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