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VerdandiValkyrie - Twitch The "Spaz" in Dork & Spaz Productions.

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No knead English Muffin Bread

5 cups flour you may need less or a little more
2 tablespoons dry yeast
1 tablespoon honey
1/4 cup warm water
2 teaspoons kosher salt
1/4 teaspoon baking powder
2 1/4 cups warm milk
Butter and cornmeal for greasing and dusting the pans

-Mix the yeast, honey, and water. Set aside.
-Sift the salt, baking powder, and flour.
-Add the milk and one cup of the flour to the yeast mixture.
Blend well.
- Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
You should have a very soft, goopy dough.
-Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
-Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
-Preheat the oven to 425F
-Bake for 15 minutes or so. Loaf will sound hollow when tapped.
-Bake for 20-25 minutes if you want a crisper, more golden crust.
-Cool and slice.

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Today's Super Bowl cooking tip. When making tacos, those pre-made spice packs are okay when in a hurry, but they always say "mix with water".
To me that says, "remove flavor". I say to that one cup of water, add a teaspoon of beef granulated bouillon and mix well before pouring it on your browned beef and adding those taco spices!

Kugela is considered to be the national dish of Lithuania. A casserole made of grated potato, onions with bacon bits and drippings. Every Lithuanian household has their own recipe secrets for this dish and it is sometime made with chicken and other meats as well. So I guess you would call this your basic Kugela recipe. It is hearty and if you like bacon and potatoes, you will absolutely love this dish.

INGREDIENTS
1 pound bacon, diced
1 large onion, grated
5 pounds Russet potatoes, finely grated, and soaked in water
½ cup flour
1 (12 ounce) can evaporated milk
6 eggs
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C).
Grease a 9x13 inch baking dish.
In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels.
Reserve half of bacon drippings, and set aside.
Return skillet to stove; stir onions, and cook until soft and translucent.
In a large bowl, stir together reserved drippings, bacon, onion, and potatoes.
Mix in flour, evaporated milk, and eggs.
Season with salt and pepper to taste.
Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour.
Cut into squares, and serve with sour cream.

Pizzeria Style Pizza Crust. (Never order out for pizza again)

Ingredients-
4 and 3/4 cups (690g) bread flour *do not use all purpose flour
2 teaspoons (9g) active dry yeast
3 teaspoons (15g) granulated sugar
3 teaspoons (20g) kosher salt
3 teaspoons (15g) olive oil
2 cups plus 1 tablespoon (455g) luke warm water

Mix dry ingredients and then add wet ingredients. When mixture begins to come together, turn out onto a well floured surface and knead for 5 minutes until dough ball becomes smooth and springy to the touch.
Place in a oiled bowl and cover with a damp towel to rise for 2-4 hours, punching down once an hour.
Or place in a large 1 gallon ziplock bag and refrigerate for up to 2 days. Just remember to allow dough to reach room temperature before stretching.

I like to put a light sprinkle of course corn meal on my pizza pan before adding my stretched dough. It adds texture to the crust and keeps it from sticking to the pan.

Makes two 16 inch pizza crusts.