Monday, March 3, 2014

Coldcock? No, I asked for Cold Cuts!

Today is National Cold Cut's Day!  These are also known as lunch meats/luncheon meats/sandwich meats/cooked meats/sliced meats/cold meats/deli meats...depending on where you hail from.  Enjoy the day and have a ham or turkey sandwich! I personally want roast beef and Swiss, on a good potato bread. 

It was a weekend of cooking. I made bread for the week. Those of you that have been around awhile know, I am not of and do not like baking.  I have found this great, egg bread recipe and changed it to my own liking.  It is fairly simple, can be made by hand or in the bread machine.  At our house we mix and let it have its first rise in the bread machine, knead, shape, then let rise again before baking.  If you have a Kitchen Aid Mixer or similar and dough attachment, use it!  The mixer will do the work for you. If you don't, it's ok, you can mix everything by hand and it will turn just fine.

Golden Egg Bread


  •     3/4 cup milk or buttermilk - originally called for water (70° to 80°)
  •     3 tablespoons honey - originally called for 3 tablespoons of sugar
  •     3 tablespoons butter, melted - originally called for 3 tablespoons of olive oil
  •     2 eggs
  •     1-1/2 teaspoons salt
  •     3-1/2 cups bread flour
  •     2-1/4 teaspoons active dry yeast


Bread Machine
  1.     In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2.     Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
  3.     When it's done, take it out and let it cool at least 15 mintes before cutting into it. If you cut too early, the inside will be kind of gummy.
  1.     In bowl add the flour, yeast, and salt and start mixing.  Add honey then, Add the warm water or as much as you need, until you make a nice consistent dough. You don't want the dough to be too soft, but if you by mistake end up pouring too much water, don't worry, it happens all the time. Just add some more flour. At the end, add the butter to the dough.
  2.     When you're done mixing and the dough is a bit sticky but not significantly sticking to your hands, start kneading it with a bit of  flour and form it into a ball. 
  3. After that, put the dough  in a bowl or on a cutting board and let it rest for up to 30 minutes, covered.  (Tip from significant other: spray dough with olive oil to keep it from drying out.)
  4.     After about 10 minutes, you take the dough and roll it. Divide if desired and shape or place in well greased bread pan.  Cover and let rise an additional 30 minutes.
  5.     Bake at 350 degree, for 30 to 40 minutes.  When it's done, take it out and let it cool at least 15 minutes before cutting into it. If you cut too early, the inside will be kind of gummy.
    Yield: 1 loaf (16 slices.)

The dough has so many other uses as well.  This is what I have played with and is my favorite so far: Garlic Knots.  So delicious. They go great with pasta, the Warm Maple Bacon Spinach Salad, or anything! 

J.J.'s  Delicious Garlic Knots


  • Golden Egg Bread Dough (recipe above)
Seriously the best seasoning ever!
  • 1 stick unsalted butter
  • 1 tablespoon grated Parmigiano-Reggiano/Parmesan cheese or more to taste
  • 1/2 tablespoon of garlic powder or more to taste
  • 1/2 teaspoon of Badia Complete Seasoning or more to taste (optional...find it in the Spanish section of your store.)


  1.  Divide bread dough after first rise into equal portions...I got about 8 from one batch of dough...could get more if you want smaller knots.
  2. Stretch dough into ropes about 6-7 inches long and tie in knot.
  3. Place knots on well greased baking tray.  
  4. Cover and let rise 15 minutes.
  5. Bake at 350 for 30/40 minutes until golden brown.
  6. While knots are baking, melt butter in microwave safe dish in 30 second intervals till fully melted.
  7. Mix in spices and cheese.
  8. Generously brush mixture on knots as soon as they come out of oven.
  9. Serve and Enjoy! 

Yeild: 8 Knots

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