The classic comfort combination of bread with gravy is global. Biscuits with gravy are served all over America now. In our home, the post – Thanksgiving hot turkey sandwich is an institution! For many years I have strived to make the perfect bread. One that is soft and absorbent, yet stands up to piles of turkey and gravy.
Here it is!
I simply call it “Hot sandwich bread.”
Bread machine friendly!
In the baking pan of your bread machine:
1 cup warm water
1/4 cup regular olive oil
1/4 cup white sugar
1/2 teaspoon sea salt
2 & 3/4 cups bread flour
1 teaspoon bread machine yeast (make a well in the flour for your yeast)
Set the machine to 1 & 1/2 pound loaf. Light crust!
This makes a very soft loaf of bread, with a velvety texture. It holds up to gravy without disintegrating.
For the crust, I use my bread machine. It saves me time, and makes a wonderful pizza dough. 🍕
In the baking pan of your bread machine:
1 cup warm water
1 tablespoon olive oil
1 tablespoon sugar
1 teaspoon sea salt
2 & 3/4 cups all-purpose flour (NOT bread flour!)
1 & 1/4 teaspoon bread machine yeast
Set the machine to dough cycle. When it is complete, dump the dough in the center of your pizza pan. I use a 16″ perforated pizza pan to achieve super crispy crust.
Oil your hands with olive oil, and spread, press, and stretch the dough to fit the pan. You can use two smaller pizza pans.
IF you like a softer crust, skip this part and go straight to the toppings.
IF you like a super crusty crust, place the pan on the lowest rack in your cold oven. Close the door and set oven to 425 degrees. Leave the pan in the oven until the preheat is complete, and take it out. This “pre-bake” makes for a crusty crust and prevents the sauce from soaking into the crust. My husband loves this. Leave the oven on while you top the pizza.
Many other companies sell this blend. In a small sauce pan: one 6 ounce can tomato paste, one tablespoon pizza seasoning, 1/2 tablespoon sugar, 1/2 teaspoon sea salt, 1/8 teaspoon black pepper. Heat the sauce for a few minutes till it smells like pizza!
Next, generously sprinkle with Parmesan cheese
Mozzarella (about 2 cups)
Pepperoni or whatever you like. About 1 cup.
Place the pizza back into your still hot oven (425 degrees) and bake for 20-25 minutes.
There are many recipes out there. I offer mine here, in the spirit of sharing what is foolproof for our home.
This is skillet cornbread, made in a 10 ” cast iron pan. Cast iron and cornbread are classic. The cast iron gives cornbread the famous, delicious crust we all love.
You will need: a 10″ cast iron skillet, a medium mixing bowl, a small mixing bowl or large glass measuring cup, measuring cups and spoons.
Start by preheating the oven to 400 degrees, making sure the rack is set to the middle.
In the medium bowl, whisk together:
1 & 1/4 cups all-purpose flour
1 & 1/4 cups corn meal
1 tablespoon baking powder
1 teaspoon sea salt
In the small bowl beat together:
1/3 cup honey
1 cup 2% milk
1/3 cup olive oil
2 large eggs
Add liquid ingredients to dry, and hand mix with a fork until it is just blended.
Add grease to skillet: 2 tablespoons of bacon grease, or suet, or butter, or olive oil. Place the skillet into the oven for a few minutes, until the fat is melted and skillet is hot.
Take the hot skillet out of the oven, and swirl the melted fat around to cover the bottom thoroughly. Immediately add the cornbread batter to the skillet, scraping with a rubber spatula so nothing gets wasted.
Place the filled skillet back into the oven, making sure it is centered. Bake for 20-25 minutes, until a pick inserted into the center comes out clean. Allow to cool on a rack for a few minutes, cut and serve. The honey in my recipe keeps the cornbread from being dry and crumbly.
For true cornbread joy, top it while hot, with more honey, and butter.
This is NOT a dump cake! But it is definitely worth every bit of effort you put into it.
This pie has a tender shortbread crust.
Tender Shortbread Crust
1 cup all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons cold butter
1 large egg, lightly beaten
2 tablespoons 2% milk
In a workable bowl, whisk together the flour, sugar, baking powder, and salt. Cut in butter till it’s crumbly. Combine egg and milk; stir into flour mixture with a fork.
This dough is very sticky, so oil or spray your hands, and press the dough into a 9 inch pie plate that has been sprayed. Be sure to bring the dough up the sides. It should look like this:
Next, bake the empty pie crust for 8-10 minutes or until it is set. This crust may bubble up in the center due to the baking powder. Gently deflate any bubbles with the tip of a sharp knife.
Custard Berry Filling:
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 & 1/2 teaspoons pure vanilla extract
1/2 pint heavy whipping cream
1 & 1/2 tablespoons confectioners sugar
1 pint strawberries, halved
1 cup blueberries
In a large saucepan, whisk together sugar, flour, and salt. Add milk, stirring till smooth. Cook and stir continually until thickened. This takes some time, so be prepared. It’s usually about 10-15 minutes stirring for me. It should be quite thick.
Ladle a small amount of the hot mixture into the egg yolks and stir. Then add the yolks to the sauce pan and cook and stir for two more minutes. Remove from heat, and add butter and vanilla. Allow to cool for 20 minutes.
Gently use a rubber spatula to add the cooled custard to the baked pie shell. Smooth it out, and set in the refrigerator for at least four hours. Better overnight. Whip the cream and powdered sugar, spread over pie evenly. Arrange berries on top. I have for special occasions, made extra whipped cream, and piped it around the edge of the pie.
I usually alternate between sweet and savory. Today’s daily bread is savory. It is bread machine friendly, complete protein, and makes a great accompaniment to soup, salad, and is splendid for grilled sandwiches. I like it for cheese toast made in the toaster oven.
3/4 cup warm water
2/3 cup cottage cheese
1 tablespoon olive or avocado oil
1 tablespoon white sugar
1 & 1/4 teaspoon sea salt
3 cups bread flour (if you make it by hand use all purpose flour)
1 tablespoon dried onion flakes
1/2 teaspoon dill seeds
1 teaspoon yeast. I have been getting good results using bread machine yeast.
Add all ingredients ingredients to baking pan in order listed. I ALWAYS spray the inside of the baking pan first.
Be sure to make a well with the back of a spoon to put the yeast into. You do not want the yeast sinking into the wet ingredients!
Place the baking pan into the machine, and set it to basic bread, 1.5 lb. loaf, regular crust, and turn the machine on. You will want to check after about 10 minutes to see if you need to add water or flour. Even with the add-ins, the dough should be smooth and rounded. If your dough is too wet, add flour, one tablespoon at a time. If it’s too dry, add warm water one tablespoon at a time. Smooth dough makes a better loaf.
Here is the beautiful cottage cheese dill bread, still slightly warm. The aroma is mouth watering.
You can see my crumb saving bread cutting board. Homemade bread has a wonderful crust, which makes a lot of crumbs. I save these crumbs in the freezer to top casseroles of all kinds. And as a wonderful addition to meat loaf
This sauce is thick and rich. Our favorite. It makes the exact amount of sauce for a one pound package of spaghetti. Many of us will have the ingredients on hand. It is pantry and crock pot friendly.
1 lb. Italian sausage or meatballs
Granulated onion – just shake it in!
Granulated garlic – just shake it in!
Two, 15 oz. cans diced tomatoes
One 15 oz. can tomato sauce
One 6 oz. can tomato paste
One tablespoon brown sugar
Two bay leaves
Two teaspoons dried oregano
Two teaspoons dried basil
One teaspoon sea salt
1/2 teaspoon thyme
If you are using sausage, brown and drain first. Add all ingredients to crock pot, stir to combine, cook on high for 4 hours. Do NOT add water to this sauce! So very good with homemade garlic bread.
We always keep a bag of Sam’s Club frozen meatballs in our freezer. Always. Fifteen go into this recipe. They can be used in this sauce, as well as for many Pinterest recipes using meatballs. Very, very thrifty.
The Vine Vigil 