Ingredients
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees F to 115 degrees F)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil, for drizzling
Directions
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl and turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours.
Press it with your finger to see if it's done; an indent should remain. Gently remove the dough from the bowl and divide in half. Roll each half into a ball and put on a lightly floured baking sheet. Brush lightly with olive oil, cover lightly with plastic wrap and let rest 15 minutes.
Homemade Peppermint Fudge
1 1/4 cups sugar
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows
1/4 cup crushed peppermint candies
1/2 teaspoon peppermint extract(optional)
8x8 pan lined with aluminum foil
Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.
Add morsels, marshmallows and peppermint extract at once. Stir vigorously until all melted. Immediately pour into pan. Gently press in crushed peppermint candies. Cover and refrigerate for two hours.
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows
1/4 cup crushed peppermint candies
1/2 teaspoon peppermint extract(optional)
8x8 pan lined with aluminum foil
Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.
Add morsels, marshmallows and peppermint extract at once. Stir vigorously until all melted. Immediately pour into pan. Gently press in crushed peppermint candies. Cover and refrigerate for two hours.
Homemade Nutty Chocolate fudge
1 1/4 cups sugar
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows
1/2 cup chopped nuts(walnuts, pecans, peanuts, pistachios)
8x8 pan lined with aluminum foil
Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.
Add morsels, marshmallows and nuts at once. Stir vigorously until all melted. Immediately pour into pan,cover and refrigerate for two hours.
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows
1/2 cup chopped nuts(walnuts, pecans, peanuts, pistachios)
8x8 pan lined with aluminum foil
Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.
Add morsels, marshmallows and nuts at once. Stir vigorously until all melted. Immediately pour into pan,cover and refrigerate for two hours.
Homemade Chocolate fudge
1 1/4 cups sugar
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows
8x8 pan lined with aluminum foil
Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.
Add morsels and marshmallows at once. Stir vigorously until all melted. Immediately pour into pan,cover and refrigerate for two hours.
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows
8x8 pan lined with aluminum foil
Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.
Add morsels and marshmallows at once. Stir vigorously until all melted. Immediately pour into pan,cover and refrigerate for two hours.
Loaf Bread Stuffing/Dressing
Ingredients
2 (2 pound) loafs of sliced white bread
1 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
*2 cup chicken broth(only if cooked outside the bird)
Cut bread into cubes or tear into bite size pieces. Melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Shove the dressing into the turkeys butt.
If cooking as a dressing(outside the bird) moisten with chicken broth; mix well. Bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
2 (2 pound) loafs of sliced white bread
1 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
*2 cup chicken broth(only if cooked outside the bird)
Cut bread into cubes or tear into bite size pieces. Melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Shove the dressing into the turkeys butt.
If cooking as a dressing(outside the bird) moisten with chicken broth; mix well. Bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
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