BREAD: Cheese Bread

Cheese Bread

http://www.recipezaar.com/Cheese-Bread-68210

1 Loaf

Ingredients

2 (1/4 ounce) packets active dry yeast

2 cups warm milk

2 tablespoons sugar

2 tablespoons butter, melted

1/4 teaspoon salt

4 1/2 cups all-purpose flour

6 ounces sharp cheddar cheese, cut into 1/4-inch dice

Directions:

1. Dissolve the yeast in the milk in a large mixing bowl and allow to proof for 5 minutes, until it begins to form a froth on the surface.

2. Add the sugar, butter, and salt and stir to dissolve.

3. Add the flour and beat with an electric mixer until smooth.

4. Add the cheese and mix to thoroughly combine.

5. Pour the batter into a well-greased 1 1/2 quart (1. 5 L) casserole dish and cover loosely with waxed paper.

6. Allow to sit at room temperature until doubled in volume, about 1 hour.

7. Bake in a preheated 350°F (180°C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.

8. Allow to cool for at least 30 minutes before serving.

Reflection:

Bread and cheese are two of my most favorite things and when I found this is a recipe I was thrilled. I has been searching for a hearty cheese bread recipe for weeks and this bread meets all of my expectations. DE-LISH!

This bread is hearty! It has an amazing aroma and has been a favorite by all who have joined me on this adventure. I used shredded cheddar cheese for this recipe and the cheese flavor was most apparent in the crust. My husband suggested that we use a combination of sharp flavored cheeses and pepper jack to enhance the cheese flavor. This bread would be a great addition to any soup or stew. Burke and I have become huge fans of Iron Chef on the Food Network. As we were enjoying this cheesy loaf we started talking about what possible elements could be added to this bread to make some different and I thought about problem-based learning. What if there was an iron chef for baking and the competition was to successfully incorporate a mystery ingredient into the recipe. I can see this kind of thing working inside the classroom with the goal of helping the students develop critical thinking strategies to solve problems. I really enjoyed learning about problem-based learning and hope to use this method as a teacher. I am always excited to watch the problem solving process and I think it can provide opportunities for authentic assessment, as students are required to work together to find a solution. People gravitate to what they know and feel comfortable with when working in groups. If the teacher can create an environment and opportunity for students to put their individual understanding and skill together they will have a greater overall mind power which is something I think is really exciting. Next time I make this bread I think I will add a variety of cheese, garlic, rosemary, and if I am feeling daring some sun dried tomatoes and spinach. It may result in a huge lump of goo but on the other hand…it might just work.

BREAD: Rosemary Garlic Bread

Rosemary Garlic Bread

http://www.goodcooking.com/recipes/rosebrdr.htm

Ingredient:

1 1/4 cups Water (Warm, 110 degrees F)

1 teaspoon sugar

2 tablespoon yeast

4 1/2 cups bread flour (or high gluten flour)

3 tablespoons olive oil

2 tablespoons fresh rosemary--chopped

1 tablespoon fresh garlic--chopped

4 teaspoon salt

2 tablespoons cornmeal

1. Pre heat oven to 375 degrees F.


2. Mix the water, yeast and sugar together with 1/2 cup of the flour and let sit for 10 minutes.

3. Meanwhile heat the olive oil and garlic together over low heat for two minutes to lightly cook the garlic; do not brown.

4. Combine all ingredients and mix until a stiff dough is produced; knead for 6-8 minutes. (If you have a mixer with a dough hook the job will be much easier.)

5. Place the dough in a mixing bowl and cover with plastic wrap; or towel; let rise for 1 hour or until doubled in bulk. Note if you lightly oil the dough before covering with plastic wrap, it will be easier to remove from the bowl without sticking after it has risen.

6. On a floured surface, divide the dough into two equal parts and form into two round loaves by shaping them with your hands.

7. Place on baking pans that have been sprinkled with cornmeal, cover loosely with plastic wrap and let rise for thirty minutes.

8. Gently remove the plastic wrap without pulling on the dough, pierce the dough directly in the center with a sharp knife or use a chopstick or other pointed implement.

9. Push firmly from the top of the dough all the way to the bottom of the pan, quickly remove the knife or implement.

10. Immediately place the dough into the pre-heated oven and bake for 40 minutes, turning the pans around once after twenty minutes. Remove from the oven and let cool slightly on wire racks. Enjoy!

This bread is great with goat cheese, olives and sundried tomatoes.

Note you may want to increase or decrease the amount of salt to your own liking. This recipe will work in bread machines although you may need to divide the recipe in half.

Reflection:

This is an amazing recipe! We invited Peter and Carrie to join us as we created this bread and we had such a great time working in the kitchen. Peter’s farther is quite a bread maker and uses a similar recipe. We decided to make two loves and back one in the Dutch oven and one in a normal baking dish. I think its interesting how each recipe calls for a different kind of baking pan. Ben says that dough is dough and regardless of what pan you use you will get bread in the end. However, I have noticed that the key to getting a crusty bread is using the Dutch oven. We have made bread in the Dutch oven several times and without fail the bread just has a different texture and taste. It all comes down to the amount of circulating air, a fact I did not understand until I started this project. This bread requires that you add roasted garlic and rosemary into the batter. Once we started roasting the herbs the whole house filled with the most delicious aroma. Peter and Burke a huge garlic fans and they decided to double the garlic in the recipe, which I thought was a bit over the top. We used dried rosemary, which was alright, but I think that next time I make this bread I will spring for the fresh stuff. Fresh herbs just add such a more complex flavor and I think that when combined with the roasted garlic you would not loose. This dough is far more sticky than I had anticipated and I began to wonder if I had made an error in the mixing process. As always it did take way longer to rise than I had expected. The loaf baked in the Dutch oven did have a greater flavor than the bread baked in a normal bread pan. This is a very dense bread and one piece was very filling. I think this bread would be a perfect compliment to tomato soup or used in a grilled cheese and apple sandwich. This would also be the perfect bread for a hearty stew. I think that my overall bread baking skills are improving and I this project has really been a great way for me to focus on the learning process.

My confidence is growing each week and still feels a bit nervous until I cut into the warm loaf. I think the think I need to work on understands when the bread is really done baking and how to determine when I have over mixed the dough. Sometimes the bread does not rise very much and I begin to get worried. However, both Ben and Melinda keep telling me that in time I will have a greater understanding and ability to just “know” when enough is enough. I do take great pride in the support and encouragement that I am receiving from both family and friends. I can see the value of helping a student find success and then build upon that momentum. This project has changed how I view learning new concepts and skills.

BREAD: List of bread blogs I use and love!

Here are list of web sites and bread blogs I have found. This project is making me hungry.

· http://www.thefreshloaf.com/lessons/yourfirstloaf

· www.thekneadforbread.com

· www.cooksrecipes.combreads/yeast-breads_2.html

· www.dianaskitchen.com/page/breadidx.html

· www.fatfree.com/recipes/breads-yeast/

· http://whatscokkingamerica.net/BreadRecipe.htm

· www.wisegeek.com/why-does-yeast-make-break-rise.htm

· www.baking911.com/bread/101_intro.htm

· www.bread-baking-recipes.com/

· http://bread-and-honey.blogspot.com/

· www.101cookbooks.com

· www.thefreshloaf.com

www.kingarthurflour.com/blog

COOKIES: Donna Jean's Sugar Cookies

Donna Jean's Sugar Cookies

Cream together:

2 stickes of butter

8 oz plain yogurt

2 eggs

2 cups of sugar

Add:

6 1/2 cups of flour

2 tea salt

2 tea soda

1. Roll dough and use cookie cutters.

2. Place cookies on parchment paper.

3. Back at 350 for 8 min each.

APPETIZER: Donna Jean's Tortilla Roll-ups

Donna Jean's Tortilla Roll-ups

12 oz cream cheese softened

2 table spoons chopped green chilies

3 table spoons chopped pecans

3 table spoons chopped black olives

5 table spoons minced green onions

1 clove garlic, minced

6 8 inch flour tortillas

1. In a medium size bowl mix everything (except tortillas) together.

2. Smear cheese mixture on one side of tortilla clear to the edge.

3. Roll tortilla tightly (like a jelly roll) and wrap in plastic wrap.

4. Chill for several hours or over night.

5. Remove plastic and slice into wedges.

6. Poke each wedge with a toothpick

7. Serve with your favorite salsa.

SALADS: WonTon Chicken Salad

Won Ton Chicken Salad

Salad Ingredients:

1 pkg of won tons (Ramen noodles can be substituted for won tons)

1/2 cup sesame seeds

1/2 cup slivered almonds

1 head of iceberg lettuce

1 head or Romaine lettuce

1 bunch of green onions

4-6 chicken breasts (grilled or baked)

1 bunch of celery, chopped

Mandarin oranges (optional)

Dressing Ingredients:

1/2 cup olive oil

1/2 cup rice wine vinegar

1/2 cup sugar

2 tea salt

1/2 tea pepper

1. Slice won tons into strips and fry until crispy. Place friend won tons on paper towel to drain excess oil.

2. Toast sesame seeds and almonds, set aside.

3. Rip lettuces into bite size pieces and set aside.

4. Chop green onions into bite size pieces and set aside.

5. Slice chicken into bit sizes pieces

6. Combine all ingredients and toss.

7. Add dressing just before serving.

APPETIZER: Donna Jean's Cheese Ball

Donna Jean's Cheese Ball

8 oz cream cheese softened

1 cube butter or margarine

1 pkg Hidden Valley Ranch Mix

Green onions diced into small pieces

Chopped Walnuts

1. Mix cream cheese and butter together well (use a mixer)

2. Add ranch dressing and green onions.

3. Blend until smooth

4. Spoon mixture into center of clear plastic wrap and shape into a ball.

5. Chill for several hours or over night.

6. Roll in nuts right before serving.