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.
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season. For a pretty garnish, add a star anise to each glass before pouring in the sangria.
Portion size8 servings
Credits :Canadian Living Magazine: January 2016
cored and thinly sliced
cored and thinly sliced
peeled and cut in segments
bottle (750 ml)
per each of 8 servings : about
Total carbohydrate27 g
Place cranberries in heatproof bowl. In small saucepan, bring sugar, star anise, cinnamon sticks and 1/2 cup water to boil, stirring frequently; pour over cranberries. Let cool completely.
In pitcher, combine cranberry mixture, apple, pear and salt. Let stand for 2 hours, stirring twice. Stir in clementines, orange-flavoured liqueur and bitters. Add ice cubes; pour in sparkling wine. Serve immediately.