From @amberskitchen on Instagram. For Christmas this year, I received a Bosch mixer just so I could make this bread recipe. I haven't made the recipe yet, but wanted to post it here to make it easier to access.
3 C. very warm water (water should be no hotter than would be used to fill a baby's bottle)
3/4 C. sugar or coconut sugar
1-1/2 Tbsp. active dry yeast
1 Tbsp. salt
1 egg
1/3 C. melted coconut oil (melted, then measured)
6-9 C. unbleached bread flour (Lehi Roller Mills Turkey Brand preferred)
Place dough hook accessory on Bosch. Add water, sugar, and yeast to the mixing bowl. Put the lid on. Turn the Bosch on for a 1-2 seconds just to incorporate the sugar and yeast. Let yeast mixture sit for 10 minutes until yeast has dissolved and mixture has puffed up. Keep the lid on during this time to keep the warmth of the water inside the bowl. (If mixture does not puff up, discard and start over. The yeast did not activate either because the yeast is old or the water was too hot. If the yeast is not activated, the bread will not rise properly, so it’s better to discard and start again.)
After 10 minutes, add the salt, egg, and coconut oil to the yeast mixture. Take the lid off the bowl but keep the splash guard on. Turn the mixer on to Speed #1. Add flour cup by cup (after 7 cups, add in half-cup measurements) until mixture becomes lopsided and pulls away from the side of the bowl. DO NOT ADD TOO MUCH FLOUR, or bread will be dry. Once it seems enough flour has been added, place lid on bowl and let the Bosch continue kneading the mixture for 15 minutes. Check the dough after 15 minutes. If the mixture seems sticky, add a little more flour as needed. With lid on the bowl, let dough rise for 45-60 minutes.
After the dough has risen, dump dough onto a floured surface and divide dough into thirds. With a rolling pin, roll each portion of dough to be about 5 inches wide and 8-10 inches long. Roll up dough (like a cinnamon roll) to form a loaf. Place each loaf, seam side down, in a greased 8.5x4.5-inch loaf pan. Cover pans with a clean dish towel and let loaves rise until doubled in size, about 30-60 minutes. DO NOT OVER-RISE, or flavor and texture will suffer. Bake at 380 degrees for 24 minutes if using glass/ceramic pans or 22 minutes if using metal pans. (Bread should reach 190 degrees to be fully baked but not over-baked.)
Immediately remove bread from pans to avoid condensation, which will cause a soggy loaf. Rub tops of bread loves with butter while still warm.
Notes: If making lots of bread, purchase yeast in bulk and store in a sealed container in the freezer.
The amount of flour will vary each time, so flour needs to be added in increments.
When baking, you may need to cover the tops of the loaves with foil during the last 10 minutes so the tops do not get too dark.
If using 9x5-inch loaf pans, cut dough into two loaves and cook for 28 minutes if using glass/ceramic pans or 26 minutes if using metal pans. Can also be used to make nine mini loaves (cook for the same amount of time, then add foil and cook a few more minutes until bottoms of loaves reach desired color).
This recipe is based on using a Bosch. The motor in most KitchenAid stand mixers is not strong enough to knead for 15 minutes. You can mix the dough by hand if you don't have a Bosch; the dough will just require an extra rise. After adding the egg, coconut oil, etc., knead the dough by hand for 5 minutes and then cover the dough and allow to rise about 45 minutes until double in size. Punch down dough and then allow dough to rise a second time, covered, for 30-45 minutes. Separate dough into three sections, and follow remaining directions (the dough will need to rise a third time in the pans before baking).
Sausage Hash Brown Bake
From Taste of Home.
2 lbs. bulk pork sausage
2 C. shredded cheddar cheese, divided
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 C. sour cream
1 carton (8 oz.) French onion dip
1 C. chopped onion
1/4 C. chopped green pepper
1/4 C. chopped sweet red pepper
1/8 tsp. pepper
1 package (30 oz.) frozen shredded hash brown potatoes, thawed
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. Add onion, green pepper, and sweet red pepper to skillet and cook in sausage grease until vegetables are soft. Remove onions and peppers from skillet.
In a large bowl, combine 1-3/4 cups cheese, soup, sour cream, French onion dip, cooked onions/peppers, and 1/8 tsp. pepper; fold in potatoes.
Spread half of potato mixture into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes longer or until heated through.
Notes: When I made this recipe, I omitted the onion and green/red peppers. I sprinkled in 1 Tbsp. dry, minced onion to the potato mixture. I also baked the mixture in a 9x13-inch casserole dish. Using that size pan, I would recommend only using 1 lb. sausage rather than 2 lbs. I also did not cover the casserole while baking and only cooked the mixture in the oven for 20 minutes (just until potatoes are cooked through and cheese is melted).
In the comments section for this recipe, I read that ground beef could be substituted for the sausage.
The recipe is very similar to "funeral potatoes," and I may consider adding French onion dip to my version of funeral potatoes.
2 lbs. bulk pork sausage
2 C. shredded cheddar cheese, divided
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 C. sour cream
1 carton (8 oz.) French onion dip
1 C. chopped onion
1/4 C. chopped green pepper
1/4 C. chopped sweet red pepper
1/8 tsp. pepper
1 package (30 oz.) frozen shredded hash brown potatoes, thawed
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. Add onion, green pepper, and sweet red pepper to skillet and cook in sausage grease until vegetables are soft. Remove onions and peppers from skillet.
In a large bowl, combine 1-3/4 cups cheese, soup, sour cream, French onion dip, cooked onions/peppers, and 1/8 tsp. pepper; fold in potatoes.
Spread half of potato mixture into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes longer or until heated through.
Notes: When I made this recipe, I omitted the onion and green/red peppers. I sprinkled in 1 Tbsp. dry, minced onion to the potato mixture. I also baked the mixture in a 9x13-inch casserole dish. Using that size pan, I would recommend only using 1 lb. sausage rather than 2 lbs. I also did not cover the casserole while baking and only cooked the mixture in the oven for 20 minutes (just until potatoes are cooked through and cheese is melted).
In the comments section for this recipe, I read that ground beef could be substituted for the sausage.
The recipe is very similar to "funeral potatoes," and I may consider adding French onion dip to my version of funeral potatoes.
Queso Dip
From The Girl Who Ate Everything.
16 oz. Velveeta cheese
1 15-oz. can Hormel no-bean chili
1 C. half & half (or amount needed to reach desired consistency)
1/2 tsp. ground cayenne pepper
2 tsp. paprika
3 tsp. chili powder
2 tsp. cumin
1 Tbsp. lime juice
Tortilla chips, for serving
Cut Velveeta cheese into cubes. Add cheese and chili to a microwave-safe bowl. Heat mixture in the microwave in 30-second increments. Stir mixture after each 30-second interval and continue heat/stir process until cheese is mostly melted. Add cheese/chili mixture and remaining ingredients to a small (1.5-2 quart) slow cooker. Cover and keep on low/warm setting until ready to serve.
Serve with tortilla chips.
Notes: Add half & half to reach desired consistency. As mixture sits, more half & half may need to be added to thin dip. The Velveeta and chili are very salty by themselves and chili powder also has a lot of sodium. I want to experiment with the spices to find a combination that does not taste as salty.