"Kickass Garlic Bread" from Kimberly Tallant

Kickass Garlic Bread
This one comes from a friend. When she says it is good, it deserves this name!!

INGREDIENTS:



1 cup warm water
3 cups all-purpose flour, or (you can use Farina Tipo 00, Oat flour, or Wheat flour)
2 teaspoons granulated sugar
1 teaspoon salt
2 1/2 teaspoons of active dry yeast
1 Tablespoon of Olive Oil
1 Tablespoon of Sesame Seeds (optional for the top)
1 Heaping Tablespoon of minced garlic (fresh or from a jar)


DIRECTIONS:



Note: Preheat your oven to 375 degrees

1. In a bowl add 1 cup of warm water and dry active yeast and let it stand until creamy (about 5 minutes). In another bowl add flour, salt, garlic, and sugar. After 5 minutes take the yeast and give it a mix then add it to the flour mixture mixing it in with a fork until sticky. Sprinkle with a bit more flour and work it with your hands to make a ball.

2. Take the ball of dough and gently mold it into a smooth ball but firm but with an elastic fill.

3. Put the dough back into the bowl and cover with a kitchen towel and let it rise. This could take anywhere from 30 minutes to 1 hour. It all depends on the temperature in the house and the humidity. In Houston, Texas this takes about 45 minutes.

4. Once it rises take a little more flour and pat it down and roll it into a ball again.

5. {OPTIONAL} Put the dough back into the bowl and let it rise 1 more time. When you let the bread rise twice it really makes for a better bread but if you are short on time then don’t worry about it.

6. After you are done with all the rising you will take the dough and put it on the parchment paper that is on a baking tray. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

7. Take about 1 tablespoon of olive oil and coat the dough with it. This will make it nice and crunchy on the outside.

8. After you rub it down with olive oil you can sprinkle a bit of sea salt or sesame seeds on top.

9. Next slash the top of the dough with a sharp knife at a 45 degree angle.

10. Bake 30 minutes, until you hear a hollow sound when you tap the bottom.

Allow the bread to cool slightly before serving, and enjoy!


-TIPS-
None yet. Check the comment section

Bacon Wrapped Eggs

 I have a variation to this I will get around to posting that is simply delicious, freezes well, and EVERYONE loves!! 

INGREDIENTS:
Eggs
Thick Sliced Bacon
Salt and Pepper
Muffin Pan
Non-Stick Cooking Spray

DIRECTIONS:
Preheat your oven to 325-375. Scramble your eggs (or crack the whole into a bowl) and mix in some salt and pepper. Roll strips of bacon around your fingers to form a loop roughly the same size as the muffin holes in your pan and slide them down the sides to the bottom. Spray the bottom of each "bowl" with your Non-Stick Cooking Spray and ladle in your scrambled eggs (or drop the whole cracked eggs in 1 per "bowl"). Bake at 325 for 30 minutes or 375 for 15-20 minutes. Remove from oven and cool on a paper towel or wire rack for 3-5 minutes and serve.

-TIPS-

• You really need the thick sliced bacon here. Thin will not create a wall that is needed to stay standing while cooking.
• Oven temp and cooking time is not really that big of a deal. Just cook until each egg has a VERY SLIGHT brown color on top or use your best judgement as to when you feel the eggs are done enough for you.
• Pre-cook the bacon slightly in the oven if you are wanting to have some "over medium" eggs, or some bacon that is slightly crispy.
• If you are planning on doing the over medium/light eggs in this, crack them all into a bowl and pour them out one by one slowly and gently into each slot. This will remove the outer fluid that is around the egg white that causes some serious sticking to occur even if you spray your pan well.
• My last tip is not very "conservative" and can be wasteful (unless you have bottomless pit children or a dog willing to have some scraps). Make and butter some toast to put in the muffin pan under, above, or on both sides of your eggs (Although I suggest just the bottom, these eggs do puff up some and will raise the top too much to look like a sandwich). Use a small child's cup to cut out circles in the toast to get the right size and place it in after you slide in your bacon so you get a nicely formed bottom.

Sorry for the delay

Well sorry for the long hiatus I have taken from here but life in general (just like in a kitchen) is always crazy. I have been meaning to get back here and do some posts just to get my head on again, but things happen.

I have been working with my soon-to-be sister in law on a rather large project that has me very excited and nervous at the same time. We want to expand kirbeeskitchen.com into your home and at your parties. This will take us away from the "dinner" theme I have started to build here and take us along a new path of desserts and baked sweets and will hopefully entertain you and your guests no matter what the occasion.

I say this is large, but really it is large for us. We hope to be ready for this upcoming challenge of making confectionery delights and keepsakes for you that have made us and our families smile and come together. I have always wanted to make sure that food in general was something enjoyed by the ones closest to you, and this will be no different.

Well I have been rambling on now for far too long, and have more than likely lost your attention with all this talk and no food. So back to the food. be ready for a new blog post in minutes. Sorry Lisa I stole this next blog post from you.