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Busy in the Burbs

Busy in the Burbs

Tag Archives: Bread

Tri-tip with Chimichurri

14 Friday Jul 2017

Posted by Nora in Recipes

≈ Comments Off on Tri-tip with Chimichurri

Tags

Beef, Bread, Cauliflower

We made a new discovery this week.  We tried it one weekend, and then decided we liked it so much that we made it again the second weekend.  So, if you noticed tri-tip in my grocery purchases twice in the same week, that’s why.

IMG_6602

I didn’t invent, or even much alter, these recipes.  I just put them all together.  The first time through we tried sugar snap peas as the side.  We all agreed that while we liked sugar snap peas (and I had them already needing to be eaten with something), they weren’t right for this dish.  The cauliflower was a much better option, but we may continue trying other sides.

First the tri-tip with chimichurri.  This was a nice, simple recipe from Bon Appetit.  There were a few modifications:

  • We omitted the sesame seeds.
  • I substituted 1 Tbsp sugar for the agave nectar.
  • Next time I’m going to try making the chimichurri in a food processor or blender because we’d prefer the greens a bit more broken down.

Next, the bread.  This is King Arthur Flour’s French-Style Country Bread.  I’d never made it before pairing it here, but it is very good and will definitely enter the rotation with other meals also.  Note, the first time I made this I used 2 hours for the starter and the full times for the rises.  This produced a very soft bread with larger holes.  The second time I was in a bit of a hurry so I shortened all the times a bit.  Both were tasty, but I’d recommend going for the longer times for truly light, airy bread.

Not pictured, but with the bread, we had guacamole.  Definitely recommend putting this on the bread.

The cauliflower held its own much better than the peas.  It’s a recipe we make a few times a year.  The kids prefer it without the cheese sauce which is easy enough to accommodate.

Egg Bread

10 Friday Jun 2016

Posted by Nora in Recipes

≈ Comments Off on Egg Bread

Tags

Bread, Egg Bread

This is from the Better Homes & Gardens New Cookbook.

IMG_4429

Egg Bread

4¾-5¼ cups all purpose flour
1 package active dry yeast
1 1/3 cups milk
3 Tbsp sugar
3 Tbsp margarine or butter
½ tsp salt
2 eggs

  1. Combine 2 cups of flour and the yeast.
  2. In a saucepan, heat the milk, sugar, margarine, and salt until warm.
  3. Add to the flour mixture along with the eggs.
  4. Beat on low for 30 seconds, then on high for 3 minutes.
  5. Stir in as much remaining flour as possible.
  6. Kneed for 6-8 minutes.
  7. Shape into a ball and place in a lightly greased bowl, turning once to grease all sides.
  8. Cover and let rise in a warm place until double (about 60 minutes).
  9. Punch down and turn onto a lightly floured surface.
  10. Divide into six pieces.  Cover and let rest 10 minutes.
  11. Lightly grease two 8x4x2 loaf pans.
  12. Roll all six pieces into long snakes.  In two groups of three braid the loaves.  Turn the ends under and place in the loaf pans.
  13. Cover and let rise until almost double (about 30 minutes).
  14. Preheat the oven to 375° so it is ready when the rise is done.  Bake for 25-30 minutes.  Remove from pans; cool.

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About Me

Welcome! I’m Nora. We have 5 boys and 1 girl. I write about the practical stuff that we call life – managing school, sports, and all things suburban. I get everyone where they need to be, with their stuff, when they need to be there and write about how that all gets done.

Recent Posts

  • October 2019 Grocery Review November 25, 2019
  • September 2019 Grocery Review November 18, 2019
  • Grocery Update – Week 36, 2019 September 24, 2019
  • Grocery Update – Week 35, 2019 September 23, 2019
  • August 2019 Grocery Review September 17, 2019

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