Basic Bread Recipe (Einfaches Brot Rezept)

Ok, so the original recipe that I modified for my own needs I found on Pinterest and it let me to Simply So Good (this link will take you to the original recipe). Me being me, I of course had to play around, I don't think even the first loaf was exactly according to her recipe, however her recipe is awesome and very easy to follow. So here is my version of it (or better said one of my versions). Before you start collection the ingredients, please note that you need an oven save pot with lid (a Dutch oven, cast iron or enamel is ideal), but any pot or bowl with lid that will withstand the oven temperature and duration should work.

The Goods:

3 cups of flour (simple all purpose works, but preferably unbleached)'
1/2 teaspoon of rapid rise yeast
1 3/4 teaspoons of salt
1/4th cup of dried italian herbs (oregano or the mixed ones)
1 1/2 cups of WARM water

The works:

in a large bowl, mix the flour, yeast, salt and herbs together... add the water and stir with a spoon till it is a gooey mess. cover the bowl with plastic wrap and let it sit on the counter for 12 to 18 hours. (hence I usually set the dough on around noon and then bake the next morning. Now forget your bowl till that time is up (usually the next morning) and don't worry if it sits longer or just slightly less it will forgive you. But make sure you had a large bowl cause the dough will rise.
The next day.... put your pot with the lid in the oven and pre-heat the oven to 450 degrees (I always put the pot in while it pre-heats already, given it even more time to warm up). Once the oven is pre-heated, set the timer to 30 min and let the pot warm up. Meanwhile... put a generous amount of flour on your counter or where ever you dumb the dough out of the bowl. form a ball and cover it with the plastic wrap you had used for the bowl, letting it rest while the pot pre-heats. Once the 30 min are up.. carefully take your pot out, remember it will be HOT by now... put the dough ball into it, no grease or nothing needed, close the lid and put back in the oven for 35 min, same temperature. Take the pot out and carefully take the loaf of bread out of the pot and put on a rack to cool. Remember it is HOT and don't leave in the pot to cool either cause the pot will keep baking it since it traps the heat. ENJOY.

If you want different bread, you can easily add different things...like garlic powder, dried onions.. whatever you want... you can also divide the flour into rye, wheat and so on...but be warned that the dough will not rise as high, will still taste as delicious though. I tried 1 cup rye, 1 cup wheat, 1 cup regular flour before...for example. Add shredded cheese for a cheesy bread... there really is not many limits.

resting dough

the Result of a pure white bread

Crock Pot Sirloin Roast in White Moscato-Creme Sauce with Roasted and glazed Carrots and Tators

Well. I experimented with my Crock pot..this is not a fully crock pot put it in in the morning and dinner is done when you come home at night, since only the meat was done in the crock pot, but it is yummy, fairly easy and the meat you can pretty much forget all day  long. This one is truly and fully my creation and hubby tested.. hehe.

The Goods:

top sirloin roast (roughly 5 lbs) sliced in 4-5 1inch thick slices

1 large red onion, sliced but not too fine

about 1/2 baby carrots, fresh from the farmer's market (or carrots cut into about baby carrot size, which I prefer cause I do not like the taste of  packaged baby carrots)

about 1 lb small to medium potatoes

1/16 cup balsamic vinegar

1 bay leaf (whole)

2 star anise (hole)

small piece of  fresh ginger (about 1 inch long) also whole

salt, pepper, paprika to taste

olive oil, salt, pepper and sesame seeds for the carrots to roast

For the Moscato Sauce:

 1/4 cup sweet, white Moscato

1/4 cup whipping creme (does not have to be heavy, can be light or normal too)

1 table spoon chilli sauce (Sambal Oelek is my favorite)

salt, pepper, bit of cayenne pepper (to taste, depending how much heat you like)

For the carrot/potato glaze:

1/2 cup honey

1/8 cup ponzu sauce (soy or teriyaki works too)

The Works:

Cut the Roast in 1 inch thick slices and pepper them, Slice your onion.. then layer the meat and onions in your crock pot...drizzle the Balsamic Vinegar over it, season with  salt, pepper, paprika and add the bay leaf, ginger and star anise. Cover Crock Poy and turn on low for 8 hours...walk away.

After about 6 1/2 hours Wash and peel your potatoes (you can quarter them now or after you boil them, I usually do it before boiling to keep myself from burning my fingers). Boil in salted water for about 15 to 20 minutes, depending on size, you want them done but still firm. While they boil pre-heat your oven on  425 and split the racks so that they are even. Wash and peel then cut your carrots. If you have fresh, small carrots from the farmers market it might be better to just wash and scrub them, since peeling will take too much of them. Dry them with a paper towel, then toss in olive oil, salt and pepper them..arranging them on a cookie sheet in one layer.. sprinkle with sesame seeds. Take the meat out of your crock pot to add the creme, moscato, chilli sauce and spices, stir, return the meat and close lid again. Roast the carrots for about 15 min in the pre-heated oven.

Meanwhile you mix your honey and ponzu sauce together. The potatoes should be boiled by now as well..arrange them on a second cookie sheet, slightly salt and pepper them and brush with the ponzu/honey glaze. Get your carrots out of the oven, brush them as well with the glaze and then put both cookie sheets back in the oven for another 20 min.

Once they are done... the meat and the sauce are done too...Serve and enjoy.

Update since I have not added anything new lately

So... I've introduced *recipe day* in the house.. once a week I experiment with food..creating my own take on a recipe, currently anything Asian and mostly on the crock-pot...so it can simmer and cook and I'm not necessarily stuck in the kitchen, specially with the children out of school. I will try to actually measure or at least guesstimate measurement so that I can post the recipes and you can try your own version. I will say right up front.... that don't be skeptical at the amount of spices I put in.
When I first started playing with the crock-pot, following recipes from others I quickly realized that the measurements for spices they gave where good for if I would cook the meal on the stove or in the oven but not in the crock-pot..it would turn out bland since the crock-pot is such a long cooking process that a small amount of spices will have completely cooked out. So I put quite a bit of spice in, or add halfway through to preserve flavor..you might have to add even more, or dial back a bit when you try it, all depends on your own personal taste.


Also...a friend of mine has been haunting my German cookbook and I will get a list from her within the next few days for recipes she would like translated and converted over...so there should be more German recipes up soon too.

And now I have to go write the recipe for my version of crock-pot Mongolian beef down, that is cooking right now and after we tasted it tonight I will post it with a picture.

Mudsides a la me.. hehe

Ok, this one is for my friend Ashley, we met for mudslides behind the garage tonight to celebrate Betsy's B-day wit ha slide... she liked it so much and wanted the recipe.. so here is my version for a yummy slide... it is even on the *lighter side* though you won't notice that drinking it.. haha.

The Goods:

-Baileys (or any knock of Irish cream)
- Kentucky Bourbon (Whiskey)
- bit of Amaretto or a drop of almond extract if you don't want TOO much alcohol
-vanilla flavored frozen yogurt
- Vanilla Flavored Almond milk

The Works:
I didn't add amounts on purpose, cause I didn't measure, I eyeballed and went by taste...so the same goes for you...add as much or as little as you want, though I would go with the following ratios

frozen yogurt and Almond milk 2:1
Baileys and Bourbon  2:1
Amaretto, just a dash (or a drop or two of the extract)

Put it all in a blender and let it blend (I put it on low for about 4 minutes (not as loud as when you put the blender on high, but takes a few minutes longer)

Pour in glass.. ENJOY!!