The Easiest Bread in the World Recipe

 

Ingredients

• 3 cups flour (Consider using bread flour for extra chewiness)
• 2 tsp instant or rapid rise yeast
• 2 tsp cooking or kosher salt
• 1.5 cups very warm tap water

1. Combine the ingredients: In a large mixing bowl, blend the flour, instant yeast, and salt together. Then, pour in the warm tap water and stir until it's all combined. The dough should appear wet and a bit messy-- that's perfect!

2. Let it rise: Cover the bowl tightly with cling wrap or a plate and place it on the counter. Allow it to rise for 2 to 3 hours or until the dough has doubled in size-- your kitchen will smell like a bakery!

3. Check the rise: If after one hour it seems stubborn and isn't rising, don't worry! Simply find a warm spot for it, like near a sunny window, to help encourage that lift. 

4. Preheat the oven: About 30 minutes before you're ready to bake, turn your oven to 450 degrees F and put a dutch oven inside to heat up. This step gives your bread that perfect crust!

5. Prepare the work surface: Dust your countertop with 1 Tablespoon of flour. Gently scrape the dough out of the bowl using a spatula and sprinkle the top with another 1/2 Tablespoon of flour to help with handling. 

6. Shape the dough: Fold the edges of the dough inward about 6 times to create a round shape. Transfer this shaped dough onto a piece of parchment paper with the seam side down-- it'll make for an easier transfer later! 

7. Transfer to dutch oven: Using the parchment paper, lift the dough and place it directly into the preheated dutch oven. Cover it with the lid to trap all that glorious steam. 

8. Bake your bread: Cook it covered for 30 minutes, then take the lid off and bake for an additional 12 minutes or until the crust is deep golden brown and irresistibly crispy. 

9. Cool and slice: Once our of the oven, let your beautiful loaf cool on a rack for about 10 minutes. This helps it maintain its texture before you dive in with a knife! 

Enjoy! 

For bread variations, substitutions, what to serve with the recipe and make ahead options visit: https://forkono.com/the-easiest-bread-in-the-world-recipe/?utm_source=Pinterest&utm_medium=organic

Chicken Apple Sausage Sheet Pan Dinner with Frozen Veggies

 Ingredients

• 1 lb gold potatoes, halved or quartered 
• 4 chicken apple sausages, diced
• **1 bag frozen veggies** (broccoli, cauliflower, peppers, carrots, etc.)
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp paprika
• 1/8 tsp chili powder, optional
• Salt, to taste
• 1-2 Tbsp avocado oil

Preheat oven to 375 degrees F. 

Wash and cut potatoes. Slice chicken sausage and mix your spices. 

Arrange potatoes, chicken sausage and veggies on a sheet pan and marinate with olive oil and your spice mixture. 

Bake for 20-25 min, or until potatoes are cooked through. 

Enjoy!

*Try to remember to thaw frozen veggies an hour or two before roasting. That way, they aren't overly watery and come out nice and crisp. If not thawed, roast them first on the sheet pan for 10 minutes and then add the chicken sausage and potatoes.*

Gingerbread Cookies

 Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (if you like a strong cinnamon flavor, increase to 2 tsp total)
• 1/2 tsp dried ground ginger
• Optional: granulated sugar to roll cookie dough balls in

Preheat oven to 350 degrees F. 

First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer. 

Next, add egg and molasses and mix well. 

In a separate bowl combing flour, baking soda, salt, cinnamon and ginger, stirring to combine. 

Add dry ingredients to wet ingredients and mix until well combined. 

Form or scoop balls of dough that are slightly smaller than a golf ball. If desired, roll dough balls in granulated sugar after forming. Place them on a baking sheet approximately 2 to 3 inches apart to allow room for the cookies to spread. 

Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking pan for about 10 minutes, then transfer to a wire rack to finish cooling. 

Enjoy! 

Oven Roasted Frozen Broccoli

 Ingredients

• 1/2 lb. frozen broccoli florets 
• 1 Tbsp olive oil
• 1/2 Tbsp Montreal steak seasoning

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet (no need to thaw). 

Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over the top. Toss the florets in the oil and seasoning until everything is evenly distributed. 

Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. Serve hot. 

Enjoy!

Easy Baked Frozen Okra

 Ingredients

• 2 bags frozen sliced okra
• 3/4 tsp salt
• 1/8-1/4 tsp cayenne pepper
• 1/8 tsp cracked black pepper
• 2 Tbsp olive oil

Preheat oven to 450 degrees F.

Link a large baking sheet with parchment paper. 

In a large bowl, add frozen sliced okra, olive oil and all spices. Stir until okra is fully coated. 

Bake for 15 minutes, and using a spatula, flip over okra slices to evenly brown both sides. Continue baking for an additional 15 minutes or until okra has reached desired crunchy texture. 

Enjoy!

Cheesy Sausage Tortellini Bake

 Ingredients

• 20 ounce bag cheese tortellini
• 1 lb ground pork sausage
• 4 ounces cream cheese, softened
• 24 oz jarred marinara sauce
• 1/2 cup Parmesan cheese, shredded
• 2 cups mozzarella cheese, shredded

In a large, rimmed skillet over medium high heat, crumble the ground sausage and cook until the juices run clear. Drain off any grease and set aside. 

Meanwhile in a large pot, fill with water and bring to a boil. Cook the tortellini for just 3-4 minutes, a bit under done, drain and set aside.

Place the cooked sausage back into the skillet. Add in the softened cream cheese and marinara sauce. Stir until melted and combined. Then layer in the cooked tortellini, tossing gently to coat. 

Spray a 9x13 pan with cooking spray. Pour in the tortellini mixture. Top with the two shredded cheeses. 

Bake for 20-25 minutes at 350 degrees F until just golden brown and all cheese is melted and bubbly. 

Serve warm. Enjoy!

No Bake Energy Bites

 Ingredients 

• 1 cup old fashioned oats
• 2/3 cup toasted shredded coconut (either briefly in the oven or sauté pan; cool before mixing with the chocolate)
• 1/2 cup creamy peanut butter
• 1/2 cup ground flaxseed
• 1/2 cup mini semisweet chocolate chips
• 1/3 cup honey
• 1 Tablespoon chia seeds
• 1 teaspoon vanilla extract

Stir all ingredients together in a large mixing bowl until thoroughly combined.

Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.)

Roll mixture into 1-inch balls. 

*If you have trouble getting the energy balls to hold together, add more peanut butter to make the mixture a bit more sticky. 

**If you would rather, you can also just press the mixture into a square baking dish to make flat energy bars instead of round energy balls.

Enjoy!

***Refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.