Monday, April 20, 2015

Gouda Eating (Meatless Monday)

The perfect grilled cheese starts with the perfect bread.  Homemade Challah, Gouda cheese and sliced pears, pressed in a waffle iron.  Can't get much better!

The recipe is from Fleischmann's Yeast .


(1 loaf)

Mix dry ingredients in bowl of electric mixer with dough hook in place:
1 cup whole wheat pastry flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/4 teaspoon dry yeast

Heat water and buttery spread to 125 F.  Mix in saffron.
1/2 cup water
3 tablespoons plus 1 teaspoon Earth Balance Buttery Spread
Pinch saffron
Slowly add to mixer.  Beat 2 minutes at medium speed, scraping bowl occasionally.

Add eggs (I soaked in warm water to quickly bring to room temperature).
2 eggs
Beat 2 minutes at medium speed.

Gradually add remaining flour.
1/2 cup whole wheat pastry flour
1 1/2 cups all purpose flour 
Knead for about 6 minutes until dough leaves the sides of the bowl.
Place in bowl sprayed with Pam.
Cover and let rise until double, about 1 hour.

Punch dough down.
Divide into 2 pieces, one piece is 1/3 the dough, the other piece 2/3 the dough.
Divide each piece into 3 and roll to 12 inch ropes.  Braid, starting at center.

Add smaller braid on top the other.
Brush with egg yolk mixed with 1 tablespoon cold water.
Sprinkle with poppyseed.
Cover and let rise until double.

Bake at 400 F. for 20 minutes.

I also added the first of my homegrown fresh basil to the sandwiches.  The parfait has fresh raspberries, raspberry greek yogurt and hemp seed meal.

 My #2 Tip for Meal Planning:

Today when I shopped, I purchased 1 whole chicken breast, about .8 of a pound.
1/2 that breast is enough protein for the two of us.  I cut the breast in half and froze the pieces in separate zipper bags.

 I'll share more tips throughout the week!

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