Overnight Potato Bread Made Easy

Our Cocooning World

What do you do with those left over mashed potatoes? You make potato bread of course or you could make potato soup but that’s another idea for the next time you have leftover mashed potatoes.

1 cup leftover mashed potatoes, 2 cups milk, 2 T unsalted butter, 2 Tablespoons sugar, 2 1/2 teaspoons salt, 1 package rapid-rise yeast, and 5 cups King Arthur flour.

In a medium sauce pan heat up the mashed potatoes, milk, butter, sugar, and salt until it reaches 108 degrees. Add 2 cups of flour and the yeast and stir or use mixer with bread attachment. Add the next three cups of flour until well blended and knead 8 minutes. Put into a greased bowl and make sure to rotate bottom to top so the dough doesn’t stick to the plastic wrap your going to cover it with before you put it in the refrigerator overnight…

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Overnight Potato Bread Made Easy

What do you do with those left over mashed potatoes? You make potato bread of course or you could make potato soup but that’s another idea for the next time you have leftover mashed potatoes.

1 cup leftover mashed potatoes, 2 cups milk, 2 T unsalted butter, 2 Tablespoons sugar, 2 1/2 teaspoons salt, 1 package rapid-rise yeast, and 5 cups King Arthur flour.

In a medium sauce pan heat up the mashed potatoes, milk, butter, sugar, and salt until it reaches 108 degrees. Add 2 cups of flour and the yeast and stir or use mixer with bread attachment. Add the next three cups of flour until well blended and knead 8 minutes. Put into a greased bowl and make sure to rotate bottom to top so the dough doesn’t stick to the plastic wrap your going to cover it with before you put it in the refrigerator overnight. 8 – 12 hours later take the bread bowl out of the refrigerator and divide in half placing each in a buttered bread pan. Let the loaves double in size then place them in a preheated 350 degree over for 35- 40 minutes and the temperature is 190 degrees inside or sounds hollow when you tap the tops. Remove the loaves in 5 minutes and let cool on a wire rack. Enjoy! Freeze one to enjoy another day if you can which is very hard to do because this potato bread is delicious.

French Toast TODAY

“Good morning! Have coffee with me.” Mimi

Nature’s Harvest Bread makes a light 100% whole wheat bread without fructose corn syrup which would be fine in this French toast recipe today. Preheat griddle.  In a dish that fits the bread, stir together well -2 eggs, 1 1/2 cups milk, 2 teaspoons cinnamon, and 1 tsp. vanilla extract.  Dip bread on both sides and brown until golden on the hot-oiled griddle.  Serve with maple syrup and your favorite berries or sliced fruit.

SECRET RECIPE CLUB: FALAFEL & A BONUS RECIPE

Bewitching Kitchen

The Secret Recipe Club is an event that pairs two food bloggers in secret. Once we get our “assignment”, we have about 3 weeks to browse through the site, choose a recipe from it, cook and blog about it at midnight of Reveal Monday. I’ve been a member for a long time, but I still remember exactly how it felt when I joined. Those “newbie” feelings, never quite sure if your write-up, photos, chosen recipe were good enough. I got to know amazing food blogs through the SRC, and that is a bonus like no other. Long before I joined the club, I was a faithful follower of a very unique blog, called Chef in Disguise. At some point in the not too distant past, Sawsan, the hostess of that site, joined The Secret Recipe Club, and when I learned about that, my heart missed a beat, out of pure thrill. And then…

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POTLUCK FRITTATA & LAVOISIER

…a basic recipe for all. Thanks,

Bewitching Kitchen

frittata
In our department we have monthly (or quasi-monthly) potluck lunches to celebrate the birthdays of the past month.  For our last get-together I made an oven-baked frittata. The recipe is quite adaptable, just use it as a basic method.  Change the veggies, the spices, add herbs,  have fun with it!

POTLUCK FRITTATA
(from the Bewitching Kitchen)

10 eggs
1/4 cup low-fat milk (or  full-fat, or cream)
salt and white pepper to taste
1 Tbs olive oil
sliced cremini mushrooms
sliced asparagus
sliced roasted red bell peppers
Herbes de Provence to taste
grated Parmigiano-Reggiano cheese to sprinkle on top

Start by preparing the veggies.  Heat the olive oil on a large skillet, add the mushrooms, season with salt and pepper.  Cook  on medium heat until they start to release some liquid, then add the asparagus and roasted bell pepper.  Season with herbes de Provence. Keep cooking for a few minutes until…

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Margaret of York, Duchess of Burgundy

The Freelance History Writer

Margaret of York Margaret of York

Margaret of York, sister to two kings of England, made one of the most brilliant marriages of her century. When she became a childless widow, she managed to settle into a comfortable, wealthy life and to have a principal role in Burgundian government for her husband’s heirs until her death at the age of fifty seven.

Margaret was born on May 3, 1446 either at Fotheringay Castle or Waltham Abbey during the War of the Roses. Her father was Richard, Duke of York and her mother was Cecily Neville. Richard had a strong claim to the throne of England but his position at court was tenuous. He would openly rebel against the Lancastrian King Henry VI, making York family life unstable. Richard didn’t get much support for his claim and he was to die in the Battle of Wakefield in 1460.

Most of the time between…

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