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Welcome to another Coffee Cup Monday!

I have been fooling around with a bread recipe I have been doing for a while now to see if I could come up with a tasty everyday bread that I could make that was so easy, I wouldn’t hesitate to make the “dough” the night before with no hassle. I say “dough” because it’s really not a dough like you would think a bread dough to be. It is sooo easy it’s almost not classified to be called a recipe.

It’s a dump and stir recipe, let proof overnight in the fridge, take out to room temp, bake and eat. It’s that simple and I will share with you. I wanted more FLAVOR in this everyday bread, so I added garlic powder and nutritional yeast, which I absolutely love in almost everything that needs a cheesy flavor and it’s so beneficial for you nutrition wise, look it up.

MIX: 3 Cups All Purpose Flour 1 Tablespoon Dry Active Yeast 2 Teaspoons Kosher Salt 3 Tablespoons Nutritional Yeast 2 Tablespoon Garlic Powder ADD: 1-1/2 Cups Warm Tap Water

I use a lot of dry active yeast and nutritional yeast, so I get it in bulk from Amazon to save money:

Mix everything with a spoon until it comes together into a shaggy dough (it will be wet and not kneadable, photo #3 & 4 above) 1- 2 minutes. Cover and let rise 2-3 hours or longer (in a warm place) if baking the same day. OR…. Refrigerate overnight to 24 hours, bring to room temperature before baking. Scrape out onto a nonstick or sprayed baking sheet using a rubber spatula (sprayed with nonstick spray) and lift and form each corner to a loaflike shape. Bake @ 450 for 35 minutes. Rub the top of the loaf with butter when it comes out of the oven hot. Cut and serve.

I use Red Start Dry Active Yeast: https://amzn.to/3PEfhpu I use Frontier Nutritional Yeast: https://amzn.to/3PDUORw

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And of course, last Friday we heard of the impending snowstorm to come our way Sunday night into Monday. As you all may know, I love to hear there is a storm on the horizon as long as it is not dangerous. I am such a homebody and typical New Englander that I love to prepare with food, candles and libations. I did a slow roast pork loin with 40 cloves of garlic and a cream sauce and served it with mashed potatoes made with nutritional yeast that gives them a yummy cheesy flavor. I also boil my potatoes with garlic cloves as well. You think we like Garlic around here? Darn right! Served with a chilled Chardonnay or a robust Red, Josh is our favorite red. It’s so yummy. 1st photo below is the roast going in, with ground thyme, dried rosemary, Himalayan pink salt, cracked pepper, and 40 cloves of garlic underside. We were in such a hurry to eat, I forgot to photograph the roast out of the oven, rest assured it was delicious.

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Well guys, I will not keep you any longer. I hope you are staying warm where you are. I will be sure to see you on Friday for another Road Trip through my New Segment! We have a lot of great places to visit so the series will run for a while. Enjoy your Monday!

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