This easy loaf has the subtle tang of honey, making it the perfect slice for your morning toast.
Ingredients: 1 ¼ c warm milk 3 tablespoons unsalted butter 5 tablespoons honey 1 ¾ teaspoons active dry yeast (1 package) 3 c bread flour ¾ teaspoons kosher salt 1 teaspoon warm water
Directions: 1. In a large bowl, combine milk, butter, 1 tablespoon of honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes. 2. Add another 3 tablespoons honey and 1 c flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour. 3. Coat a 9×5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350’F. 4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.
The key to this salad is the dressing. To make it, find a shakable container (I used a canning jar) and put all the ingredients in it. Shake well before serving. Top spinach and mixed lettuce with strawberries and walnuts. Drizzle over the dressing and enjoy!
This is one of those ultimate comfort foods! You can make this dish with turkey or chicken. I’ve used turkey this time and I’d almost forgotten how amazingly delicious this is. Make sure that you top it with a homemade crust!
3 c Turkey, diced
¾ c Chopped Onion (3 tbs Dried Chopped Onion)
1 Carrot (cut ½” cubes)
2 Celery Stalks (cut ½” cubes)
2 oz. Green Peas (frozen)
1 Medium Potato (cut ½” cubes)
3 tbs Vegetable Oil
6 tbs Flour
4 tbs Butter
1 ½ c Half & Half
4 c Chicken Stock
Dice the onion, carrot, celery, and potato into ½” cubes. Dice the turkey into ½” cubes. Heat oil in a large high sided skillet over medium heat. Sauté the vegetables. Add the turkey, season with salt and pepper, sauté. Once turkey is cooked, melt the butter in the pan and add the flour. Reduce heat to
low and stir until it’s all mixed. Add chicken stock, bring to a boil, skim off any foam that has formed on the surface (this really reduces the amount of liquids!), reduce heat to low. Simmer for 15 minutes stirring occasionally until liquid has been reduced to half the original amount. Add ½ and ½, increase to moderate heat. Bring to simmer, once thickened add peas, and season with salt and pepper. Turn off heat hand remove from stove. Preheat the oven to 400` F. While preheating, let the filling cool and make the homemade crust! Put filling into 9×13 pan, cover with dough, brush dough with egg, bake at 400 degrees for 30 to 35 minutes (golden brown crust), cool for 20 minutes (under aluminum foil).
If you liked my turkey pot pie, you’ll love my other recipes!
*Thanks to my wonderful husband who helped take pictures of me rolling out the pie crust over the pot pie!
1 ¼ c Flour
¼ tsp Salt
1/3 c Shortening
5 Tbs Cold Water
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until dough pieces are pea size. Sprinkle 1 tbs of cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tbs of cold water over remaining flour mixture, 1 tbs at a time, tossing with a fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13×9 inch rectangle. Using a sharp knife, cut slits into pastry to allow steam to escape. To easily transfer the crust to your pie, roll it over the rolling pin and then unroll it over the pie.