Our easiest-ever white bread requires absolutely no kneading. Simply fold the dough into a torpedo shape, let rise, then bake! Serve with our Slow Cooker Apple Butter (link to recipe, below).
Prep time35 minutes
Total time15 hours
Portion size24 servings
white bread flour
quick-rising instant dry yeast
2 1/2 cups
Per serving: about
Total fat1 g
Total carbohydrate21 g
In large bowl, whisk together 5 cups of the flour, the salt and yeast. Stir in warm water until well combined; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 12 hours. (Make-ahead: Let rise for up to 18 hours.)
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle with 1/4 cup of the remaining flour. Cover with tea towel. Let stand for 15 minutes.
Using floured hands, press dough into 1-inch thick circle. Fold dough, 1 1/2 inches from edge farthest from you, pressing with hands; repeat folding, pressing into torpedo shape. Pinch seams to seal.
Dust rimless baking sheet with cornmeal. Place dough, seam side down, on pan; cover with clean tea towel. Let rise until doubled in size, about 1 1/2 hours.
Using scissors, cut 3 slashes crosswise on surface of dough. Sprinkle with 1 tbsp of the remaining flour. Bake in 425°F oven for 10 minutes. Decrease heat to 375°F; bake until light golden and loaf sounds hollow when tapped, about 30 minutes. Serve warm or let cool on rack. (Make-ahead: Let cool completely; wrap in plastic wrap. Freeze in resealable freezer bag for up to 3 weeks; thaw in bag at room temperature. Reheat in 325°F oven until warm, about 5 minutes.)
Tip from The Test Kitchen: Your microwave is the ideal place to let the dough rise quickly. It's well insulated, so it can protect the yeast from any drafts during fermentation.
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Portion size8 servings
Credits :Canadian Living Magazine: May 2016
flour tortillas (6 inches/15 cm)
drained and rinsed
shredded Monterey Jack cheese
light-tasting olive oil
finely grated or pressed
bottled strained tomatoes (passata)
chipotle chili in adobo sauce
seeded and finely chopped
per serving: about
Total fat21 g
Saturated fat10 g
Total carbohydrate26 g
Red Sauce: In saucepan, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic, chili powder and cumin; cook until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours. Continue with recipe as directed, adding 14 minutes to bake time.)
Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F (180°C) oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: You can freeze leftover chipotle chilies in recipe-friendly amounts. Spoon the chilies, leaving space between each,onto a long piece of plastic wrap; fold the plastic wrap over to enclose the chilies, and twist the wrap between each to form beads. Freeze in an airtight container for up to three months. Snip off the beads with scissors as needed.
The essence of this Vietnamese pho lies in the long-cooking, rich beef broth which forms the base of the soup - the slow cooker is the ultimate tool for the task. Fresh, vibrant garnishes, like bean sprouts, assorted fresh herbs such as mint, cilantro and basil, thinly sliced onion, chilies and lime wedges, make each and every bowl of soup unique. Serve them at the table in separate bowls so each person can create the pho of their dreams.
Portion size6 servings
Credits :Canadian Living Magazine: November 2014
beef top sirloin grilling steaks
very thinly sliced against the grain
and black peppercorns
beef soup bones
1 1/4 teaspoon
per serving: about
Total fat5 g
Saturated fat2 g
Total carbohydrate66 g
Vietnamese Beef Broth: Arrange onions, ginger and garlic on foil-lined rimmed baking sheet; broil until slightly charred, 5 to 7 minutes. Transfer to slow cooker.
Meanwhile, in small skillet, toast cinnamon sticks, star anise, coriander seeds and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 5 minutes; add to slow cooker along with beef bones, carrot, fish sauce and lime zest. Stir in 10 cups water. Cover and cook on low for 24 hours.
Skim off fat from surface. Strain broth through cheesecloth-lined sieve into large saucepan; discard solids. Skim off any remaining fat. Bring to boil; stir in salt. Divide steak and noodles among serving bowls; spoon hot broth over top.