Place bread cubes and salt in a food processor and process until coarse crumbs form. Spread crumbs on a rimmed baking sheet in a thin, even layer. Bake until golden brown, stirring, about 12 to 15 minutes.
I first discovered that it was possible to bake bread without kneading (along with much of the English speaking world) in 2006 when the ran in the New York Times. I embraced the concept wholeheartedly and have been something of a no-knead recipe collector ever since. Four or five years ago, I stumbled across a recipe for on Alexandra Stafford’s blog, that didn’t need to be kneading, was baked up in some of the Pyrex bowls I already owned, AND could be ready to eat in just a couple of hours.
I made a batch immediately and became a fan for life. It became THE thing I made to serve with leftover soup, to bulk out a meal for unexpected guests, or on weekends when we wanted sandwiches but didn’t feel like leaving the apartment. As a food writer, it’s rare that I return to the same recipe over and over again (because I am always looking for new, interesting things to write about), but this one is simply too good and too reliable to leave behind (though I almost always make it with half whole wheat pastry flour and half white. I am what I am). So, when Ali announced that she was writing a cookbook that used her peasant bread recipe as a starting place, I was delighted. More ways to make use of this recipe and its tasty results?
Toasted Bread Crumbs
Came out back in April and is everything I hoped it would be. The title also serves as the organizational structure for the book. Toshiba satellite l655 s5150 drivers. It opens with the master peasant bread recipe and then offers up more than 35 variations. I’ve only made the original recipe, but have plans to make the hamburger buns this weekend and have half a dozen other versions earmarked. In the Toast section, you’ll find an array of soups, salads, starters, sandwiches, main dishes, and sweet things. I’ve got my eye on the Summer Vegetable Strata for the near-term and the Cabbage Soup with Gruyere-Rye Toasts for the fall (if you listen to, you’ll know that my love for cabbage knows no bounds).
The Crumbs section takes the heels of your loaves, grinds them down, and makes delicious use. Someone needs to invite me to a potluck so that I can make the Sheet Pan Mac and Cheese or the Baked Pasta with Mushrooms, Fontina, and Crumbs. How good do those dishes sound? My bottom line on this book is that if you’re looking to up your bread baking game in an approachable way and then find some new ways to make good use of every last morsel of the bread you made, you should check it out.
I have a, but I was watching Food Network one day during my maternity leave and saw Paula Deen make a that sounded easy and good. Unfortunately it wasn't really a crockpot meal since you had to stir the darn thing every once in awhile (not easy to do when your crockpot is at home and you're at work). Still wanting to try it, I made the sauce on the stovetop, added the cooked macaroni and my buttered breadcrumbs and baked it at 350 until the crumbs were toasty (recipe below). It was bubbly, creamy and delicious, with a nice crunch from the toasted breadcrumbs: I hate to admit it, but one of the reasons I think this recipe is so good is the cheddar soup.
SP absolutely loved this version. In fact, we were fighting over the leftovers. Delicious and a little bit easier then my go-to method. Creamy Macaroni and Cheese Modified from Paula Deen 1lb uncooked elbow macaroni 6 tablespoons butter, cut into pieces (divided use) 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese 1/2 cup sour cream 1 (10 3/4-ounce) can condensed Cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper 3-4 slices white bread, torn into pieces Preheat oven to 350 degrees. Butter a casserole dish. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. In a medium saucepan, mix 4 tablespoons butter and cheese.
Stir constantly until the cheese melts. Add sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again.
Pour into buttered casserole dish. Add bread to food processor and pulse until you have coarse crumbs. Melt remaining 2 tablespoons butter and add to bread crumbs. Pulse to incorporate. Spread crumbs over the top of the mac & cheese and bake 30 minutes or until crumbs are toasted and the edges are bubbling. This both sounds and looks delicious, but I am trying to wean myself off of using soup mixes in recipes.
After growing up in rural Ohio, that is a tough thing. (SMILE) It seems everything used cream of (whatever) soup. I recently happened upon a recipe for making your own Cream of Chicken seasoning mix, although I have yet to use it. Maybe I can come up with a suitable replacement for the Cheddar Cheese Soup, too. That said, I will probably give this one a try even over the protestations of my (please eat healthier) wife.
Once in a blue moon can't hurt.right? Thanks for passing on this recipe!