|Subject:||Southern style comfort food|
Baked Macaroni and Cheese
1 cup whole milk
2 large eggs
2 1/2 cups sharp cheddar cheese
2 cups macaroni
1 tblsp butter
1 tsp salt
1 tsp pepper
paprika to taste
Boil the macaroni according to package directions. After draining, stir in butter and set aside.
In a glass baking dish, mix milk, eggs, salt, and pepper. Once mixed, add two cups of cheese and the macaroni. Once tossed evenly, spread the remaining half cup of macaroni over the top. If desired, also sprinkle paprika across the top.
Bake at 375 for 30 minutes.
Perfect Bread Round
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast - (I didn't use instant and got fine results)
1 1/4 teaspoons salt
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton kitchen towel (not terry cloth) with cornmeal. Cover with towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8- quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until leaf is beautifully browned. Cool on a rack.