So far, this year I’ve:
been to Denver, CO
toured the Anheuser-Bush brewery
Berkeley, first time
visited San Diego
had soufflé for the first time (homemade!)
got my wedding dress
started running with a friend
**SPECIAL EQUIPMENT: This recipe requires a stand mixer with a dough hook attachment**
1/2 cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
2 packages (4 1/2 teaspoons) active dry yeast
1 1/2 cups warm water (105°F to 115°F)
5-6 cups flour
1 tablespoon herbs (I used a Herbs Special Pizza blend we had in the cupboard)
Place milk, sugar, salt, and butter in small saucepan; heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, herbs, and 4 1/2 cups flour to yeast. Attach bowl and dough hook to mixer; turn to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time (using the shield that came with your mixer prevents flour flying out as you add it), and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in large greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about 1 hour, or until doubled in size.
Punch dough down and divide in half. Shape each half into a loaf by rolling out on a lightly floured surface to a 9 x 14 inch rectangle; starting at short end, roll dough tightly, pinch edge to seal seam; pinch ends and turn under, placing seam side down in greased loaf pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in size.
Bake at 375° for 25, or until golden brown. Remove from pans immediately and cool on wire racks.
(©2005 Cook’s Illustrated)
1 cup pecans
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 cups packed brown sugar
2 eggs, lightly beaten
4 teaspoons vanilla extract
1 cup white chocolate chips (I used half dark and half white = delicious)
Adjust oven rack to middle position; heat oven to 350°. Spread nuts on a rimmed baking sheet and bake until deep golden brown, 10-15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
While nuts toast, cut foil to fit 9 by 13-inch pan; allow excess to overhang pan edges. Spray foil-lined pan with nonstick spray.
Whisk flour, baking powder, and salt together in medium bowl; set aside.
Whisk melted butter and brown sugar together in large bowl until combined. Add eggs and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
Bake until top is shiny, cracked, and light golden brown, 22-25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.