SANDRA'S EASY NO-KNEAD ROSEMARY-AGAVE BREAD (In a Cast Iron Skillet)

A 10" cast iron skillet is a must to provide this most-excellent bread
with the perfect crust it so deserves. It's an easy recipe
that you'll be making time and time again...

Yield: 1 Loaf - (12 Servings)

Made with my fresh Rosemary
(this is one of three plants...all are hearty
and doing absolutely fabulous!)

Prep: 15 Mins.

Rise: 1 Hr.

Bake: 35 Mins.

INGREDIENTS

2 cups lukewarm water

2-1/4 teaspoons active dry yeast (not rapid or instant)

1 TB agave

4-1/3 cups all-purpose flour

1/2 tablespoon kosher salt

Mazola oil

1 TB chopped fresh rosemary

Brushing (during and after baking):

2 tablespoons of butter, melted

METHOD

In a 2-cup glass measure, add 2 cups lukewarm water, yeast and agave; stir to combine and set aside to proof for 10 minutes.

Meanwhile, in a large bowl, add 2 cups flour and mix with kosher salt and rosemary using a wooden spoon.  Add the proofing mixture and stir to combine, and then add the remaining 2-1/3 cups flour and stir to incorporate until mixture begins to form a ball. Cover with plastic wrap sprayed on the underside, and let proof for 8 hours (or overnight).

Oil a pre-seasoned 10" cast iron skillet on its inside bottom and sides; set aside.

Use Mazola oil to coat clean hands. Punch down dough, and it over on itself working from outside to center about 10 times. Pick up dough ball with oiled hands and form dough into a smooth ball by tucking edges underneath itself. Place into prepared 10" cast iron skillet, pressing it slightly toward the skillet edging.  Spray underside of plastic wrap, cover, and let proof for 1 hour (or until doubled in size).

Meanwhile, when there are 15 minutes left of proofing - preheat oven to 400F.

When 1-hour (or doubled in size) rising of loaf is compete, use a sharp knife to cut and 'X' 1/4" deep across the top of loaf.

Bake for 15 minutes, and removed hot bread to brush top evenly with melted butter.  Return bread to oven and continue to bake for 20 minutes longer (internal temp should be 192F).  Remove from and brush with melted butter a second time.

Let loaf rest 5 minutes in cast iron skillet. Use a knife to ensure edges are loosened. Flip bread out onto a baking rack, and turn right side up. Cover with a clean kitchen towel and let cool. ~ Enjoy!

Tip: When cleaning bread bowls and utensils used in preparing bread dough, soak them in hot water for 10 minutes beforehand. Do not use your kitchen brush, sponge or dishcloth; it will ruin them. Instead, use your fingers to do so. First, pour out hot water, then loosen the dough using your fingers and warm water. Then clean them with soapy water as usual.

Serve with Sandra's Herb Dipping Oil/Sauce (for Homemade Bread)...shown below ~ 

Click title for recipe!!

SANDRA’S CRISPY TWO-POTATO and CELERY ROOT SKILLET PIE

Celery root, also known as celeriac,
is just what its name claims it to be:
the root of the celery plant.
It has a mild, celery-like flavor
but with a potato-like texture that
greatly enhances this skillet pie...

Serves: (6)

Prep: 10 Mins.

Cook:  40 Mins.

INGREDIENTS

4 (2 lbs.) organic russet potatoes, peeled, and grated

2 (1 lb.) organic sweet potatoes, peeled, and grated

1 (1-lb.) organic celery root, peeled, and grated

1 small organic red onion, chopped
1 organic garlic clove, minced

2 teaspoons kosher salt

½ teaspoon red pepper flakes

1 teaspoon organic Italian herb seasoning

1 teaspoon fresh organic lemon juice

4 tablespoons light organic olive oil, divided

4 tablespoons butter, divided

The celery root is shown above,
along with the prepped
ingredients, and after
being added to the skillet...

Garnish:

--Sour cream

--Sprigs of fresh organic parsley

METHOD

Shred the sweet potatoes, and celery root using the grater blade in a food processor, or on the large holes of a box grater, and add to a large bowl. Grate the russet potatoes, then working in batches, hand squeeze out liquid from grated russet potatoes, and add to bowl.  Chop the onion and mince the garlic, and add to bowl, including salt, red pepper flakes, Italian herb seasoning, and lemon juice; tossing to combine.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a 10” nonstick skillet over medium-low heat. Spread shredded potato mixture evenly in skillet, and press gently with a spatula to flatten. Cook, uncovered, for 20 minutes, while shaking occasionally to loosen. Carefully invert onto a plate.  Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in skillet. Return potato pie to skillet, golden side up. Cook while shaking occasionally to loosen, until underside is golden and begins to crisp for about 20 minutes longer, or until potatoes are tender in center. Transfer to a serving plate, cut into wedges, and garnish with dollops of sour cream and parsley sprigs. ~ Enjoy!

SANDRA'S AWESOME SKILLET POTATO AND ONION PIE

You cannot go wrong with this side or main dish...

Servings: 4
Prep: 5 mins. |
Cook: About 20 mins.

Posted by Sandra

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 large russet potatoes, peeled, and grated
½ onion, finely julienned
1 clove of garlic, minced
Pinch of red pepper flakes
Fine grain kosher salt and freshly ground pepper, to taste
2 tablespoons freshly chopped parsley leaves

METHOD

In a nonstick 10” saute pan, heat the vegetable oil and butter over medium-high heat. Add the onions and saute until translucent, and add garlic and red pepper flakes and saute for 30 seconds.

Meanwhile, grate the potatoes, squeeze excess moisture and add them to a medium bowl, and pour the skillet mixture over the potatoes, then gently toss to combine. Season with kosher salt and ground pepper, to taste, and add the chopped parsley and fold to combine.

Press grated potato mixture into heated nonstick skillet with back of spatula. Let cook undisturbed over medium heat, until crisp on bottom for about 8 to 10 minutes. Gently flip onto a plate, and then slide other side into nonstick skillet to finish cooking undisturbed for another 8 to 10 minutes.

To serve, slide onto a cutting board, and slice into four wedges. – Enjoy!

With sunny-side up eggs...

~~~~~~~~~~~~


Tip: This is excellent with eggs for breakfast, or a nice accompaniment with any meat, poultry, etc.


Note:  During the last 5 minutes, I like to make four indentations, and add one egg into each, then loosely tent skillet with foil -- This way your potatoes and eggs are perfectly cooked all in one skillet (See photo to the right).