Source: RecipeThing user msmar

Ingredients:

• 8 plum tomatoes, halved lengthwise
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 teaspoon thyme leaves
• 2 white Pullman loaves—ends discarded, each loaf cut into twelve 1/2-inch-thick slices
• 1 pound sliced provolone cheese
• 1 pound Fontina cheese, coarsely shredded (about 5 1/2 cups)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions:

1. Preheat the oven to 325°. On a large rimmed baking sheet, toss the halved tomatoes with 2 tablespoons of the olive oil and season with salt and pepper. Bake the tomatoes cut side up for 1 1/2 hours, until soft and starting to brown. Sprinkle with the thyme leaves and bake for about 30 minutes longer, until the tomatoes are very tender and slightly shriveled but still juicy. Let cool.

2. Increase the oven temperature to 375°. Brush 16 bread slices with the remaining 2 tablespoons of olive oil; arrange 8 of the slices oiled side down on a large rimmed baking sheet. Top with the provolone and the unbrushed bread slices. Cover with the tomatoes, 4 cups of the Fontina and the remaining 8 bread slices, oiled side up. Press gently on the sandwiches and bake for about 15 minutes, until the bread is toasted and the cheese is melted.

3. Preheat the broiler. Toss the remaining Fontina with the Parmigiano-Reggiano and sprinkle on the sandwiches. Broil 3 inches from the heat for about 1 minute, until the cheese is melted. Transfer the sandwiches to plates and serve.

Makes one 9‐inch crust

If the dough becomes too soft to work with when pressing it into the tart pan in step 3, let it firm up in the refrigerator for a few minutes.

WHY THIS RECIPE WORKS: We wanted to come up with a way to make a healthier tart crust. First, we swapped in 6 tablespoons of olive oil for the 8 tablespoons of butter a tart crust typically contains. Furthermore, we substituted whole-wheat flour for a portion of the all-purpose white flour, which gave the crust not only a healthful boost, but a heartier flavor as well. The dough is soft and cannot be rolled out, so we pressed pieces of the dough right into the tart pan. A sprinkling of Parmesan cheese over the crust admittedly doesn’t cut calories or fat, but it does add important flavor and provides a moisture barrier to a variety of savory fillings.

http://www.americastestkitchenfeed.com/bake-it-better/2013/04/secrets-to-olive-oil-tart-crust/

Source: From the America’s Test Kitchen Healthy Family Cookbook. America’s Test Kitchen | June 21, 2011

Ingredients:

• 1 cup (5 ounces) all-purpose flour
• 1/4 cup (1⅔ ounces) whole-wheat flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• 4–6 tablespoons ice water
• 1/2 cup grated Parmesan cheese (about 1 ounce)

Directions:

1. Process the all-purpose flour, whole-wheat flour, sugar, and salt in a food processor until combined. Drizzle the oil over the flour mixture and pulse until the mixture resembles coarse sand, about 12 pulses.

2. Add 4 tablespoons of the ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If the dough doesn’t clump, add the remaining 2 tablespoons water and pulse to incorporate, about 4 pulses.

3. Transfer the processed dough pieces to a 9-inch tart pan with a removable bottom and pat into an even layer. Lay plastic wrap over the dough and smooth out any bumps using the palm of your hand. Leaving the plastic on top of the dough, place the tart pan on a large plate and freeze the tart shell until firm, about 30 minutes.

4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Set the tart pan on a large baking sheet and remove the plastic wrap. Press a double layer of aluminum foil into the frozen tart shell and over the edges of the pan and fill with pie weights. Bake until the tart shell is golden brown and set, 30 to 40 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and carefully remove the weights and foil.

5. Sprinkle the Parmesan evenly over the bottom of the tart shell, return the baking sheet to the oven, and continue to bake the crust until the cheese is golden, 5 to 10 minutes. Let the tart shell cool on the baking sheet.

6. To make ahead: The dough can be prepared though step 2, wrapped tightly in plastic wrap, and refrigerated for up to 2 days or frozen for up to 1 month. Let the dough sit on the counter until very soft before using. The baked crust can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days.

Source:

Ingredients:

• 1/3 cup plain fat-free yogurt
• 1 tablespoons curry powder
• 1 tablespoons lime juice, divided
• 1 (6-ounce) skinless, boneless chicken breast halves
• 3 cilantro sprigs
• 2 garlic cloves, crushed
• 2/3 cups chopped nectarines
• 1/4 cup finely sliced green onions
• 1/8 cup mango chutney
• 1 tablespoons chopped fresh cilantro
• 1 tablespoons chopped fresh mint
• 1/3 tablespoon grated peeled fresh ginger
• 1/8 teaspoon ground red pepper
• 1/6 teaspoon salt
• Cooking spray
• 2 (1.9-ounce) light whole-wheat flatbreads (such as Flatout)
• 8 (1/8-inch-thick) slices cucumber
• 1/2 cups loosely packed baby arugula
• 1/3 cup vertically sliced red onion

Directions:

1. Combine yogurt, curry, and 1 tablespoon lime juice in a large heavy-duty zip-top plastic bag; squeeze bag to mix. Cut 3 shallow slits in each chicken breast. Add chicken, cilantro sprigs, and garlic to bag, squeezing to coat chicken. Seal and marinate in the refrigerator for 2 hours, turning occasionally.

2. Combine remaining 2 tablespoons lime juice, nectarines, and next 6 ingredients (through red pepper) in a bowl; toss gently. Cover and set aside.

3. Preheat grill to medium-high heat.

4. Remove chicken from bag; discard marinade. Sprinkle chicken with salt; place chicken on grill rack coated with cooking spray. Cover and grill for 4 minutes on each side or until chicken is done. Let stand 5 minutes. Cut chicken across the grain into thin slices.

5. Place 1/3 cup nectarine chutney in center of each flatbread. Divide chicken evenly among flatbreads. Top each with 4 cucumber slices, 1/4 cup arugula, and about 2 1/2 tablespoons red onion; roll up. Cut each wrap in half diagonally.

Source:

Ingredients:

• 1 (15 ounce) can chickpeas or garbanzo beans
• 1 large ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chopped green onion
• Juice from 1 lime
• Salt and pepper, to taste
• Bread of your choice
• Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Directions:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.

2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.

3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

4. Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

Source: Taste of Home (from RecipeThing user Larissa84) (from RecipeThing user earlyriser)

Ingredients:

• 1 pound ground beef
• 6 bacon strips, diced
• 1/2 cup chopped onion
• 1 package (8 ounces) process cheese (Velveeta), cubed
• 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
• 1/2 cup ketchup
• 1/4 cup yellow mustard

Directions:

1. In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat.

2. Flatten each biscuit into a 5-in. circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet.

3. Bake at 400° for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups. Yield: 8 servings.

Source: Pillsbury website (from RecipeThing user rosie)

Ingredients:

• lb lean (at least 80%) ground beef, cooked, drained
• onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste
• 1 teaspoon chili powder
• 1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
• 1/2 cup shredded cheddar cheese (2 oz)

Directions:

1. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain.

2. Stir in the garlic powder, mustard, ketchup, brown sugar, and chili powder, and 1/4 cup water; mix thoroughly.

3. Heat oven to 375° F.

4. Reduce heat, and simmer for 10 minutes. Season with salt and pepper.

5. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1/2 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet.

6. Bake 9 to 14 minutes or until golden brown.

Source:

Ingredients:

• 8 whole Hard Boiled Eggs, Peeled
• 2 whole Avocados, Pitted
• 4 Tablespoons Mayonnaise
• 3 teaspoons Red Wine Vinegar
• 1/2 teaspoon Kosher Sald
• Black Pepper To Taste
• 1 teaspoon Chives, Chopped
• Rye Swirl Bread

Directions:

1. Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!

2. Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.

3. Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it purty.

Makes about 20 fritters
Use medium- or finely ground cornmeal. Serve with honey butter.

WHY THIS RECIPE WORKS:
A quick-cooked mixture of cornmeal and water is the base for this simple dish. A mere tablespoon of flour helped bind the mix together, an egg added richness and structure, and baking powder kept our hot water cornbread light. After a few minutes in hot oil, these bite-size morsels were crispy and brown—ready to be eaten warm with a dab of honey butter.

Source: Cook’s Country October/November 2012 (CC and CI collection, http://s998.photobucket.com/user/talkingnewmedia/media/TNM-2011/TNM%202012-1/CooksCountry-recipe-lg.gif.html)

Ingredients:

• 1 1/2 cups water
• 3/4 teaspoon salt
• 1 cup cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• 1 large egg
• 1 cup peanut or vegetable oil

Directions:

1. Set wire rack inside rimmed baking sheet. Bring 1 cup water and salt to boil in medium saucepan over medium-high heat. Whisk in cornmeal until no lumps remain, reduce heat to medium, and cook for 30 seconds. Transfer mixture to large bowl and whisk in remaining 1/2 cup water until smooth. Let cool slightly, about 5 minutes.

2. Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.

3. Heat oil in 12-inch nonstick skillet over medium-high heat to 350°F. Drop 10 heaping tablespoons of batter into hot oil and cook until golden brown on bottom, about 2 minutes. Flip each fritter, press lightly to flatten, and continue to cook until golden brown on second side, about 2 minutes longer. Transfer to wire rack and repeat with remaining batter. Serve.

Makes 9 Rolls
These rolls are ideal for both burgers and sandwiches. Don’t salt the cooking water for the potatoes. A pound of russet potatoes should yield just over 1 very firmly packed cup (1/2 pound) of mash. To ensure optimum rise, your dough should be warm; if your potatoes or potato water is too hot to touch, let cool before proceeding with the recipe. This dough looks very dry when mixing begins but will soften as mixing progresses. If you prefer, you may portion the rolls by weight in step 5 (2.75 ounces of dough per roll).

WHY THIS RECIPE WORKS:
Mashed potatoes are hefty and substantial, but in a potato rolls recipe, they give the crumb a light, tender, moist texture. That’s because the starches in potatoes dilute the gluten-forming proteins, which weakens the structural network and makes it softer, moister, and more tender. For the lightest potato rolls, we use a combination of ½ pound of mashed russet potatoes and high-protein bread flour. This creates a potato roll dough with a stable structure that supports the greatest amount of potatoes, producing rolls that were not only perfectly risen but also light and airy.

Source: America’s Test Kitchen Season 13: Ultimate Grilled Turkey Burgers

Ingredients:

• 1 pound russet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons unsalted butter, cut into 4-inch pieces
• 2 1/4 cups (12 1/3 ounces) bread flour
• 1 tablespoon sugar
• 2 teaspoons instant or rapid-rise yeast
• 1 teaspoon salt
• 2 large eggs, 1 lightly beaten with 1 teaspoon water and pinch salt
• 1 tablespoon sesame seeds (optional)

Directions:

1. Place potatoes in medium saucepan and add water to just cover. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes.

2. Transfer 5 tablespoons potato water to bowl to cool; drain potatoes. Return potatoes to saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill or mash well with potato masher. Measure 1 very firmly packed cup potatoes and transfer to bowl. Reserve any remaining potatoes for another use. Stir in butter until melted.

3. Combine flour, sugar, yeast, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes.

4. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes.

5. Turn out dough onto counter, dusting with flour only if dough is too sticky to handle comfortably. Pat gently into 8-inch square of even thickness. Using bench knife or chef’s knife, cut dough into 9 pieces (3 rows by 3 rows). Separate pieces and cover loosely with plastic.

6. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Tackiness of dough against work surface and circular motion should work dough into smooth, even ball, but if dough sticks to hands, lightly dust fingers with flour.) Cover rounds with plastic and allow to rest for 15 minutes.

7. Line 2 rimmed baking sheets with parchment paper. On lightly floured surface, firmly press each dough round into 3 1/2-inch disk of even thickness, expelling large pockets of air. Arrange on prepared baking sheets. Cover loosely with plastic and let rise at room temperature until almost doubled in size, 30 to 40 minutes. While rolls rise, adjust oven racks to middle and upper-middle positions and heat oven to 425 degrees.

8. Brush rolls gently with egg wash and sprinkle with sesame seeds, if using. Bake rolls until deep golden brown, 15 to 18 minutes, rotating and switching baking sheets halfway through baking. Transfer baking sheets to wire racks and let cool for 5 minutes. Transfer rolls from baking sheets to wire racks. Serve warm or at room temperature.

9. TECHNIQUE – POTATO-ROLL HIGHS (AND LOWS): The more mashed potato we added to our dough the better the results–until we hit 1 full cup at which point the rolls started to collapse under the weight of the spuds. But switching from all-purpose flour to higher-protein bread flour gave the dough the strength it needed to support the mash, so the rolls baked up tall, light, and fluffy. LOW RISE: Avoid all-purpose flour. HIGH RISE: Use high-protein bread flour.

10. TECHNIQUE – WHY POTATO? Here are four good reasons why we crammed a full packed cup of mashed potatoes into our rolls. Quicker Rise: The potassium in potatoes has a positive effect on yeast, causing it to rise faster and more vigorously than it would in wheat-only breads, which also leads to lighter texture. Super-Soft Crumb: When boiled, potato starch molecules swell and interfere with the ability of flour proteins to form gluten, ensuring tender bread. Moist Texture: Potato starch granules are about five times larger than wheat starch granules and are therefore capable of absorbing at least five times more water, resulting in a moister crumb. Longer Shelf Life: Potato starch molecules hinder wheat starches from staling, thereby keeping the bread’s crumb soft for days. SUPER SPUD: The humble potato almost goof-proofs bread baking.

Source:

Ingredients:

• 2 skinless, boneless chicken breasts (about 6 ounces each)
• Kosher salt and freshly ground pepper
• 1 teaspoon paprika
• Peanut oil, for frying
• 1 large egg
• 1/2 cup nonfat milk
• 3/4 cup all-purpose flour
• 1/4 cup whole-wheat flour
• 1 tablespoon malted milk powder
• 1 tablespoon plus 1 teaspoon confectioners' sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon dry mustard
• 1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
• 2 teaspoons white vinegar
• 4 soft hamburger buns, split
• 1 tablespoon unsalted butter, softened

Directions:

1. Cut the chicken breasts in half horizontally to make 4 thin cutlets.

2. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet.

3. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.

4. Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F.

5. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish.

6. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish.

7. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.

8. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess.

9. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed.

10. Drain on paper towels.

11. Heat a large skillet over medium heat.

12. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter.

13. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

Source:

Ingredients:

• 1 ripe large avocado, pitted, peeled
• 1/4 cup chopped tomato
• 2 tablespoons prepared horseradish
• 1 tablespoon mayonnaise
• 1 beef flank steak, 3/4 to 1 inch thick (1 lb)
• 1 teaspoon Montreal steak grill seasoning
• 4 kaiser rolls, split
• 8 slices bacon, crisply cooked
• 1/2 cup French-fried onions (from 2.8-oz can)

Directions:

1. In medium bowl, mash avocado with fork. Stir in tomato, horseradish and mayonnaise until well blended; set aside.

2. Set oven control to broil. In both sides of beef, make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern. Sprinkle both sides of beef with grill seasoning. Place beef on broiler pan.

3. Broil with top about 4 inches from heat 4 to 5 minutes on each side for medium-rare or until desired doneness. Transfer beef to cutting board; cover with foil and let stand 10 minutes.

4. Thinly slice beef diagonally across grain. Divide beef evenly among roll bottoms. Top each with about 1/4 cup avocado mixture, 2 slices bacon and 2 tablespoons onions. Cover with roll tops.

Source:

Ingredients:

• 1 (5 to 6 pound) bone-in pork shoulder/butt roast
• 1 envelope dried onion soup mix (or dehydrated onions)
• salt and pepper
• 1 can root beer
• 2 cups barbecue sauce, divided
• buns

Directions:

1. Trim roast of excess fat. It’s okay to leave some on there— just get rid of the large, visible slabs.

2. Place roast on a work surface and sprinkle with onion soup mix. Use clean hands to rub the mix into the meat, reaching underneath to reach all sides. Sprinkle generously with salt and pepper. Place seasoned roast in your slow cooker.

3. In a medium bowl, whisk together root beer and 1/2 cup barbecue sauce. Pour over the roast in the slow cooker.

4. Place lid on the slow cooker and cook on LOW heat for 10 to 11 hours, or until internal temperature is above 190 degrees F. and meat is tender enough to pull away from the bone.

5. Remove roast to a cutting board and let sit to cool for just a few minutes. Pour out all but about 3/4 cup of the juices from the slow cooker. Use two forks to shred the pork, cutting around and discarding any fatty pieces. Place all of your pulled pork back into your slow cooker. Add about 1 1/2 cups of barbecue sauce. Stir to combine and place the lid back on. Heat on HIGH for about 15 to 20 minutes, just until pork and juices are hot and bubbly. Use this time to heat up buns and get the rest of your meal ready.

6. Scoop pulled pork onto buns and serve immediately.

Source:

Ingredients:

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef or Turkey
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
• Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Directions:

1. Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

2. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

3. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

4. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve immediately.

Source:

Ingredients:

• 1/2 cup shredded mild Cheddar cheese or American cheese
• 1 slice bread, crumbled
• 2 tablespoons finely chopped parsley
• 2 tablespoons milk
• 1 1/2 pounds lean ground beef
• 1 small onion, grated
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons salt

Directions:

1. In a medium bowl, combine cheese, bread crumbs, parsley, and milk; form into 4 balls. Set aside.

2. In the same bowl, combine beef, onion, Worcestershire sauce, and salt; divide into 4 portions. Shape each beef portion around a cheese ball, then flatten lightly with hand to make hamburger patties.

3. Brown on both sides in a large frying pan; cover and cook for about 5 to 10 minutes, until done. Serve on buns with condiments.

Source:

Ingredients:

• 1 6-ounce cans chunk light tuna, drained (see Note)
• 0.5 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
• 5 cherry tomatoes, quartered
• 2 scallions, trimmed and sliced
• 1 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• Freshly ground pepper, to taste

Directions:

Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

MAKES 12 ROLLS

Don’t salt the water in which you boil the potatoes. A pound of russet potatoes should yield a little more than one firmly packed cup (1/2 pound) of mashed potatoes. To ensure optimum rise, your dough should be warm; if your potatoes or potato water is too hot to touch, set it aside to cool before proceeding with the recipe. Bread flour is best for this recipe; do not attempt to substitute all-purpose flour. This dough looks very dry when mixing begins, but resist the urge to add more water; the dough will soften as mixing progresses. If you prefer, you may portion the rolls by weight in step 5 (2 ounces of dough per roll).

WHY THIS RECIPE WORKS:
Mashed potatoes are hefty and substantial, but in a potato rolls recipe, they give the crumb a light, tender, moist texture. That’s because the starches in potatoes dilute the gluten-forming proteins, which weakens the structural network and makes it softer, moister, and more tender. For the lightest potato rolls, we use a combination of ½ pound of mashed russet potatoes and high-protein bread flour. This creates a potato roll dough with a stable structure that supports the greatest amount of potatoes, producing rolls that were not only perfectly risen but also light and airy.

Source: Cook’s Illustrated Published July 1, 2012

Ingredients:

• 1 pound russet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons unsalted butter, cut into 4 pieces
• 2 1/4 cups (12 1/3 ounces) bread flour
• 2 teaspoons instant or rapid-rise yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 large eggs, 1 lightly beaten with 1 teaspoon water and pinch salt

Directions:

1. Place potatoes in medium saucepan and add water to just cover. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes.

2. Transfer 5 tablespoons potato water to bowl to cool; drain potatoes. Return potatoes to saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill, or mash well with potato masher. Measure one very firmly packed cup potatoes (8 ounces) and transfer to bowl. Stir in butter until melted.

3. Combine flour, yeast, sugar, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes.

4. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes.

5. Turn out dough onto counter, dusting with flour only if dough is too sticky to handle comfortably. Pat gently into 8-inch square of even thickness. Using bench knife or chef’s knife, cut dough into 12 pieces (3 rows by 4 rows). Separate pieces and cover loosely with plastic.

6. Line rimmed baking sheet with parchment paper. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Tackiness of dough against work surface and circular motion should work dough into smooth, even ball, but if dough sticks to hands, lightly dust fingers with flour.) Arrange rolls on prepared baking sheet. Cover loosely with plastic and let rise at room temperature until almost doubled in size, 30 to 40 minutes. While rolls rise, adjust oven rack to upper-middle position and heat oven to 425 degrees.

7. Brush rolls gently with egg wash. Bake rolls until deep golden brown, 12 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and cool for 5 minutes. Transfer rolls from baking sheet to wire rack. Serve warm or at room temperature.

8. COOKING CLASS – POTATO-ROLL HIGHS (AND LOWS): The more mashed potato we added to our dough the better the results–until we hit 1 full cup at which point the rolls started to collapse under the weight of the spuds. But switching from all-purpose flour to higher-protein bread flour gave the dough the strength it needed to support the mash, so the rolls baked up tall, light, and fluffy. LOW RISE: Avoid all-purpose flour. HIGH RISE: Use high-protein bread flour.

9. COOKING CLASS – WHY POTATO? Here are four good reasons why we crammed a full packed cup of mashed potatoes into our rolls. Quicker Rise: The potassium in potatoes has a positive effect on yeast, causing it to rise faster and more vigorously than it would in wheat-only breads, which also leads to lighter texture. Super-Soft Crumb: When boiled, potato starch molecules swell and interfere with the ability of flour proteins to form gluten, ensuring tender bread. Moist Texture: Potato starch granules are about five times larger than wheat starch granules and are therefore capable of absorbing at least five times more water, resulting in a moister crumb. Longer Shelf Life: Potato starch molecules hinder wheat starches from staling, thereby keeping the bread’s crumb soft for days. SUPER SPUD: The humble potato almost goof-proofs bread baking.

MAKES 2 LOAVES

Two tablespoons of nonfat milk powder can be used in place of the liquid milk; increase the amount of water in the dough to 1 cup. As you make this bread, keep in mind that the dough is wet and very sticky. The key to manipulating it is working quickly and gently; rough handling will result in flat, tough loaves. When possible, use a large rubber spatula or bowl scraper to move the dough. If you have to use your hands, make sure they are well floured. Because the dough is so sticky, it must be prepared in a stand mixer. If you don’t have a baking stone, bake the bread on an overturned and preheated rimmed baking sheet set on the lowest oven rack. The bread will keep for up to 2 days, well wrapped and stored at room temperature. To recrisp the crust, place the unwrapped bread in a 450-degree oven for 6 to 8 minutes. The bread will keep frozen for several months wrapped in foil and placed in a large zipper-lock bag. Thaw the bread at room temperature and recrisp using the instructions above.

WHY THIS RECIPE WORKS:
For a ciabatta recipe with airy texture, tangy flavor, and perfect lift, we chose all-purpose flour, which gave the bread an open, springy texture. A sponge fermented for 12 hours gave the bread its requisite flavor. A combination of kneading and turning lent the dough just the right amount of gluten for the medium-size bubbles we were looking for in the perfect ciabatta recipe.

http://www.americastestkitchenfeed.com/bake-it-better/2013/01/secrets-to-ciabatta-bread/?utm_source=rss&utm_medium=rss&utm_campaign=secrets-to-ciabatta-bread

Source: Cook’s Illustrated Published March 1, 2009

Ingredients:

• BIGA
• 1 cup unbleached all-purpose flour (5 ounces)
• 1/8 teaspoon instant or rapid-rise yeast
• 1/2 cup water (4 ounces), at room temperature
• DOUGH
• 2 cups unbleached all-purpose flour (10 ounces)
• 1/2 teaspoon instant or rapid-rise yeast
• 1 1/2 teaspoons table salt
• 3/4 cup water (6 ounces), at room temperature
• 1/4 cup milk (2 ounces), at room temperature (see note)

Directions:

1. FOR THE BIGA: Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours).

2. FOR THE DOUGH: Place biga and dough ingredients in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed until roughly combined and shaggy dough forms, about 1 minute; scrape down sides of bowl as necessary. Continue mixing on medium-low speed until dough becomes uniform mass that collects on paddle and pulls away from sides of bowl, 4 to 6 minutes. Change to dough hook and knead bread on medium speed until smooth and shiny (dough will be very sticky), about 10 minutes. Transfer dough to large bowl and cover tightly with plastic wrap. Let dough rise at room temperature until doubled in volume, about 1 hour.

3. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough six more times (total of eight turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 minutes longer. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 450 degrees at least 30 minutes before baking.

4. Cut two 12- by 6-inch pieces of parchment paper and liberally dust with flour. Transfer dough to liberally floured counter, being careful not to deflate completely. Following photos 6 through 9 above, liberally flour top of dough and divide in half. Turn 1 piece of dough so cut side is facing up and dust with flour. With well-floured hands, press dough into rough 12- by 6-inch shape. Fold shorter sides of dough toward center, overlapping them like business letter to form 7- by 4-inch loaf. Repeat with second dough piece. Gently transfer each loaf seam-side down to parchment sheets, dust with flour, and cover with plastic wrap. Let loaves sit at room temperature for 30 minutes (surfaces of loaves will develop small bubbles).

5. Slide parchment with loaves onto inverted, rimmed baking sheet or pizza peel. Using floured fingertips, evenly poke entire surface of each loaf to form 10- by 6-inch rectangle; spray loaves lightly with water. Carefully slide parchment with loaves onto baking stone using jerking motion. Bake, spraying loaves with water twice more during first 5 minutes of baking time, until crust is deep golden brown and instant-read thermometer inserted into centers of loaves registers 210 degrees, 22 to 27 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 1 hour, before slicing and serving.

6. RECIPE TESTING – RIDDING BREAD OF OVERSIZED AIR HOLES: While developing our recipe for ciabatta, we kept encountering a vexing problem: loaves pitted with air holes so big, there was hardly any bread. Would adding a small amount of milk—a technique often used by commercial bakers—fix the problem? EXPERIMENT We replaced ¼ cup of water in the ciabatta dough with an equal amount of milk and compared the baked loaf to one prepared without milk. RESULTS The ciabatta with milk sported air pockets decidedly smaller than those in the no-milk loaf. EXPLANATION: Milk contains a protein fragment called glutathione that slightly weakens gluten, the network of proteins that give bread its structure and chew. When the bonds in gluten weaken, more steam is able to escape from the dough, leading to smaller bubbles. TOO AIRY The air holes in this bread are so big, there’s almost no bread. SIMPLE SOLUTION Adding milk helps keep the size of air pockets under control.

7. STEP-BY-STEP – HOW TO MAKE CIABATTA: 1. MAKE BIGA Combine yeast with small amounts of flour and water; let rest overnight to build flavor. 2. MAKE DOUGH, KNEAD Add biga to remaining dough ingredients; knead in stand mixer. 3. LET RISE Allow dough to rise at room temperature until doubled, about 1 hour. 4. TURN 8 TIMES Turn partially risen dough by folding it in on itself to gently encourage more gluten development. Let rise 30 minutes. 5. REPEAT STEP 4 More turning and rising ensure a loaf with just enough lift. 6. DIVIDE DOUGH Transfer dough to floured surface and halve with bench scraper. 7. PRESS Press each half into rough 12- by 6-inch rectangle. 8. SHAPE Fold each dough half like business letter into 7- by 4-inch loaf and let rest 30 minutes. 9. PRESS, SPRAY, BAKE Press out dough into 10- by 6-inch rectangles, spray with water, and bake.

Source: RecipeThing user Dreamy346

Ingredients:

• Gruyere,
• Prosciutto,
• Arugula,
• Tomato
• White bread

Directions:

With Gruyere cheese and layers of prosciutto, arugula, and tomato, this sandwich is a merger of grilled cheese and a BLT. You can also try make it with provolone or mozzarella.

Source: RecipeThing user elchallis

Ingredients:

• 1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
• 2 tablespoons fat-free mayonnaise
• 3/4 pound skinless, boneless chicken breasts
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 teaspoon olive oil
• 1 (8-ounce) loaf ciabatta
• 12 large basil leaves
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 cup sliced bottled roasted red bell peppers
• 1 large tomato, thinly sliced

Directions:

1. Combine pesto and mayonnaise in a small bowl, stirring to blend.

2. Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat.

3. Add chicken, and cook for 3 minutes on each side or until done.

4. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

5. Preheat broiler.

6. Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned.

7. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread.

8. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top.

9. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread.

10. Cut into 4 equal pieces.

Source: RecipeThing user saymyname (from RecipeThing user sanch144)

Ingredients:

• 2 cups fresh blackberries
• 1/3 cup balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon lemon juice
• 2 lbs smoked turkey , sliced
• 1/2 lb smoked mozzarella cheese , sliced
• 12 slices white bread or 12 slices whole wheat bread , toasted
• 3 tablespoons minced fresh sage

Directions:

1. In a mixing bowl, add the first 4 ingredients; toss to combine and let set for 30 minutes.

2. Lay turkey and cheese slices on 6 bread slices.

3. Spoon blackberry mixture over cheese.

4. Sprinkle with minced sage and top with remaining bread slices to make sandwiches.