The Bread Ree Drummond Pioneer Woman Recipes

WHITE SANDWICH BREAD

Steps:

• Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
• Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
• Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
• Preheat the oven to 400 degrees F.
• Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

BROWN BREAD

Steps:

• Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom.
• In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
• Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
• Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
• Preheat the oven to 375 degrees F.
• When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.

BURRATA & SPRING VEGETABLE TOAST

Steps:

• Heat a grill pan over medium heat.
• Add the asparagus and red bell peppers to a bowl. Toss with 2 tablespoons olive oil and a good pinch of salt and pepper. Add the asparagus and bell peppers to one half of the grill. Grill the vegetables, turning as needed, until nicely charred, 4 to 5 minutes.
• Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the other half of the grill. Grill until nicely marked and toasted, about 3 minutes.
• Remove the vegetables to a cutting board and place the grilled bread on plates. Slice the peppers into strips and halve the asparagus.
• Divide and spread the pesto over the grilled bread. Place one burrata on each slice of bread. Sprinkle a pinch of pepper over the burrata. Fill the empty space around the burrata with the asparagus and peppers. Garnish with the fresh basil leaves.

ARTY HOLIDAY BREAD

Steps:

• Oil a quarter sheet pan with 1 tablespoon of the oil and stretch out the bread dough to the edges. Allow the dough to rest and rise for 15 minutes.
• Preheat the oven to 450 degrees F.
• Brush the surface of the bread with another tablespoon of the olive oil. Decorate the bread with the tomatoes, olives, sage and rosemary, pressing them into the bread. Brush on the remaining olive oil; this will make it shiny and stop the vegetables burning. Sprinkle on the salt and Parmesan.
• Bake until it is golden brown, 20 to 25 minutes.

THE BREAD (REE DRUMMOND/ PIONEER WOMAN)

Steps:

• Preheat oven to 350 degrees.
• Spread one stick of softened butter on each half of the loaf (That's one stick per half loaf. Yes, you read that right. The idea here is that every speck of the surface of the bread needs to be coated.).
• Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.
• Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don't under-broil it! The flavor really kicks in when the butter's color changes (The goal here is to broil the bread to the point that the butter becomes very dark brown and, in just a few areas, begins to burn. When that happens, the flavor shows up. If you don't take it to the next level, it will just be buttered, warm bread. Which is fine, and all...but it's not The Bread).
• Slice into strips and serve immediately (When I serve this, I slice it on a cutting board into relatively thin (because it's so rich) strips).