KNEAD NOT SOURDOUGH
Provided by Alton Brown
Categories side-dish
Time 20h55m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
- After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
- Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
- Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
BOSTON BROWN BREAD
Provided by Alton Brown
Categories side-dish
Time 2h30m
Yield 2 (4-inch) loaves
Number Of Ingredients 13
Steps:
- Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
- Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
- In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.
BUTTERNUT DUMPLINGS WITH BROWN BUTTER AND SAGE
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour.
- Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
- Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
- In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
- Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
- To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
PUMPKIN BREAD
For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.
Provided by Alton Brown
Categories dessert
Time 1h35m
Yield 1 loaf or 1 1/2 dozen small muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutrition Facts : Calories 205, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 154 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
More about "shred head butter and bread alton brown recipes"
SHRED, HEAD, BUTTER AND BREAD : RECIPES - COOKING CHANNEL
Web Sep 23, 2011 2 pinches dry mustard 1 teaspoon caraway seeds 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar Directions Fill your largest pot …
From cookingchanneltv.com
Cuisine AmericanTotal Time 30 minsCategory Side-DishCalories 175 per serving
From cookingchanneltv.com
Cuisine AmericanTotal Time 30 minsCategory Side-DishCalories 175 per serving
SHRED HEAD BUTTER AND BREAD- RELOADED - ALTON BROWN
Web Shred Head Butter and Bread- RELOADED - Alton Brown This application was originally developed for a 2001 episode of Good Eats …
From altonbrown.com
3/5 (4)Total Time 30 minsCategory Sides & Salads
From altonbrown.com
3/5 (4)Total Time 30 minsCategory Sides & Salads
COLCANNON WITH BROWN BUTTER: RELOADED RECIPE
Web Cook, gently shaking the pan, until the butter just starts to brown, 3-4 minutes, then carefully pour half into a heat-proof bowl or measuring cup and set aside. Increase the heat to medium and add the cabbage along …
From altonbrown.com
From altonbrown.com
HEAD GAME | GOOD EATS | FOOD NETWORK
Web Home Shows Good Eats Good Eats Episodes 1C Good Eats #GoodEatsTheReturn Main Alton Brown Episodes Recipes Photos Videos Season 3, Episode 10 Head Game …
From foodnetwork.com
From foodnetwork.com
CABBAGE SHRED HEAD BUTTER AND BREAD - JOEOMAR.COM
Web 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar. Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the butter and …
From joeomar.com
From joeomar.com
SHRED, HEAD, BUTTER AND BREAD (ALTON BROWN) RECIPE
Web Get full Shred, Head, Butter and Bread (Alton Brown) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Shred, Head, Butter and Bread …
From recipeofhealth.com
From recipeofhealth.com
SHRED, HEAD, BUTTER, AND BREAD RECIPE | EAT YOUR BOOKS
Web Save this Shred, head, butter, and bread recipe and more from Good Eats (Three-Volume Set) to your own online collection at EatYourBooks.com ... Shred, head, butter, and …
From eatyourbooks.com
From eatyourbooks.com
SHRED, HEAD, BUTTER AND BREAD : RECIPES : COOKING CHANNEL RECIPE ...
Web Cooking Channel serves up this Shred, Head, Butter and Bread recipe from Alton Brown plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel02.sni.foodnetwork.com
From cookingchanneltv.cel02.sni.foodnetwork.com
SHRED, HEAD, BUTTER AND BREAD - LETS GET COOKING
Web Shred Head Butter and Bread is an easy recipe for light, shiny, sweet and delicious cabbage! Preparation: 20 minutesCook: 10 Shred, Head, Butter and Bread - Lets Get …
From letsgetcooking.org
From letsgetcooking.org
VERY BASIC BREAD STEP-BY-STEP RECIPE | ALTON BROWN
Web Follow Alton Brown's step-by-step instructions to make a chewy, crusty loaf of homemade bread; perfect for sandwiches or dunking in soup.
From altonbrown.com
From altonbrown.com
SHRED, HEAD, BUTTER, AND BREAD RECIPE | SPARK - RECIPEBRIDGE
Web 1/2 stick unsalted butter 1/2 cup pulverized, seasoned croutons 2 pinches dry mustard 1 teaspoon caraway seeds 1 small head cabbage, shredded 1 tablespoon kosher salt 1 …
From recipebridge.com
From recipebridge.com
SHRED, HEAD, BUTTER AND BREAD - SARAH 'N SPICE
Web Melt the butter and crushed croutons in a skillet over medium heat. You can throw the croutons in a food processor for a few seconds, or put them in a zip top bag and beat with a rolling-pin. Either method will work just fine. If …
From sarahnspice.com
From sarahnspice.com
EPISODE 40 – “HEAD GAMES” - ALLISON COOKS ALTON'S GOOD EATS
Web May 6, 2015 Ingredients: butter, seasoned croutons, dry mustard, caraway seed, green cabbage, Kosher salt, and sugar. To make Alton’s mom’s cabbage, fill your biggest pot …
From allisoncooksgoodeats.com
From allisoncooksgoodeats.com
SHRED, HEAD, BUTTER AND BREAD RECIPE | ALTON BROWN | FOOD NETWORK
Web Get Shred, Head, Butter and Bread Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; Shows A-Z; ...
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
HEAD SHRED RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Head Shred Recipes containing ingredients bread crumbs, butter, cabbage, caraway seeds, coriander, croutons, dry mustard, kosher salt, salt, sausage, sugar, uns ... Food …
From recipebridge.com
From recipebridge.com
SHREAD, HEAD, BUTTER AND BREAD RECIPE - FOOD.COM
SHRED, HEAD, BUTTER AND BREAD - TASTY KITCHEN
Web Refreshing Iced Ginger Lemonade. by ashley. This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. Made wholesome ingredients like fresh ginger, lemon and raw honey.
From tastykitchen.com
From tastykitchen.com
RECIPES:SHRED, HEAD, BUTTER AND BREAD - DAVE'S GARDEN
Web Dec 24, 2004 1 small head cabbage, shredded 1 tablespoon kosher salt 1 tablespoon sugar Fill your largest pot 3/4 full with water and bring to a boil on high heat. Melt the …
From davesgarden.com
From davesgarden.com
You'll also love