Everyday Bread

In our continued efforts to eat clean, I decided I was going to start making my own bread, no preservatives and I know high quality ingredients are in it because that is all I buy.  This bread is excellent, period.  I make it once every week or two, it freezes wonderfully and is good for both toast and sandwiches.  

Best of all you can tweak it any way you want to, add flax seeds, substitute whole wheat flour or whatever you think will taste good, this bread can take it.  I made it in my Kitchenaid Mixer.

INGREDIENTS

1 package (1/4 ounce) active dry yeast

2-1/4 cups warm water (110° to 115°)

3 tablespoons sugar

1 tablespoon salt

2 tablespoons canola oil

6-1/4 to 6-3/4 cups all-purpose flour

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water and add sugar, stir well and let sit for 10 to 15 minutes, it should be frothy.  Add the salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

**If you are using a Kitchenaide Mixer start out with the paddle mixer than before adding additional flour switch to the dough hook and let run for 10 minutes or so while adding the remaining flour until it comes together and pulls from the side of the bowl. 

2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.

4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Beef Pho - Pho Bo

My husband and I are Pho lovers, we eat Pho at least once or twice a month.  I have always wanted to try making it at home, but it seemed pretty daunting.  I know they sell the Pho Packets, but I wanted to make it the traditional Vietnamese way.

I recently purchased an Insta Pot and have been making some amazing broth and fruit water in it.  I figured I could use it to make quick and delicious Pho broth.  I have to say the end result was in the top 3 bowls of Pho I have ever eaten.  It is a great deal of work, but so worth the time and care.

Ingredients:

2 large onions, split in 4ths
1 large hand ginger (about 6 inches long), split in half lengthwise
1 pounds beef shin bones
2 pounds oxtail, cut into 1/2 to 1-inch thick slices
1 Ribeye Steak, have your butcher cut it into very thin slices
3 whole star anise pods
1 cinnamon stick (we just used a dash of Saigon Cinnamon)
1 teaspoon fennel seeds (we skipped this)
4 cloves
5 star anise pods
1 teaspoon coriander seeds (we skipped this)
1/4 cup fish sauce, plus more to taste
2 tablespoons sugar (preferably yellow rock sugar, which I found easily in an Asian Store
)
Kosher salt

Toppings:

Cilantro (optional)
Mint
Basil
Lime (quartered)
Jalapeno Slices
Thinly sliced yellow onion
Scallions
Thai Bird Chilli's (very spicy)
Bean Sprouts

Directions:

Preheat oven to 425 degrees F (220 degrees C)

Place beef bones on a baking sheet and roast in the preheated oven until browned, turning on occasion, about 1 hour or broil which is faster.  Remove and set aside when done roasting.

Place onion, ginger and Shallot on the same baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes, turning them on on occasion.

Place bones, onion, ginger, salt, star anise,cloves and fish sauce in a large stockpot and cover with water.   If using an Insta Pot, let it cook for 2 hours on the soup function.  If not see below.

****Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside****

Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.

Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.

Bring stock to a simmer.

Divide noodles among 4 serving bowls; top with Ribeye slices.  .

Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.

Offer the following toppings:

Cilantro (optional)
Mint
Basil
Lime (quartered)
Jalepeno Slices
Thinly sliced yellow onion
Scallions
Thai Bird Chilis (very spicy)
Bean Sprouts
Siracha Sauce
Hoisin Sauce