Yummy Wheat bread ala Jen Bird

Ok my Friend Jen Bird gets total credit for giving me this recipe. And i am so glad she posted it on her blog cuz I just loved it! Ot was easy and yummy and healthy. Ady has eaten about a half a loaf since i made it yesterday. Enjoy!

In your mixer mix:
5 C HOT water
¼ C oil
¾ C honey

Then add:
2 C wheat flour
Mix until it looks soapy

Then add:
1 T bread enhancer/gluten
1 T salt
2-3 C wheat flour (or until it looks like a pancake batter consistency)

Then add:
2 T yeast

At this point, keep adding wheat flour 1 C at a time until it cleans the bowl.

NOTE**You end up adding A TOTAL OF 10-11 CUPS OF WHEAT FLOUR** (no more than 11 cups) So I like to keep a little piece of paper close by and mark how much I’ve added. Like in the beginning you add 2 Cups, so then make 2 marks, then when you get it to a pancake batter consistency mark how many cups you’ve added. And so in the end it ends up being 10-11 cups of wheat flour. (If this doesn’t make sense, please let me know)

Let it knead in the machine for 5 minutes. Then cover it and let it raise for 15 minutes.

Divide it into 4 equal loaves. Then beat out each loaf on an OILED countertop in a rectangle until all the bubbles are out. And roll it into a loaf and put into your pan. (I grease my pans with Crisco)

Then let them rise for 15-25 minutes. (I actually let it raise for 30 minutes)
Bake at 350° for 30 minutes.

Asian Flank Steak with Wilted Baby Bok Choy

I made this for dinner a couple nights back and it really was so easy. Now if I read through a recipe and see the name of an ingredient that I do not know, I usually skip right over it but everything in the recipe can be bought at your grocery store. In the Asian/Japanese cooking section. And since I am posting it not Eric, it goes without saying that it is EASY!

Ingredients 1 ½ - 2 lbs of flank steak, scored and seasoned 1 T olive oil 2 T sesame oil 3 T mirin (sweet cooking rice wine) ½ t chili oil juice of ½ lime, about 1 ½ T 1 T hoisin sauce 1 T soy sauce 1 T honey 2 scallions, thinly sliced 1 shallot, minced 1 T ginger, minced 1 clove of garlic, minced 3 T chopped cilantro 1 head of baby bok choy, sliced in half lengthwise (or other leafy green, such as fresh spinach) 2 T diced red pepper

Directions In a bowl, combine sesame oil, mirin, chili oil, lime juice, hoisin sauce, tamari, honey scallions, shallot, ginger, garlic and 2 T chopped cilantro and whisk to blend. Pour over steak and allow to marinade for 2 hours (or more). Heat olive oil in a sauté pan over medium heat. Remove steak from marinade (reserving marinade), pat dry and sear until just brown, about 3 minutes per side. Transfer to Crock-Pot slow cooker and pour reserved liquid over. Cook on high for 3 hours, turning once or twice. Place bok choy on top of steak and cook for 10 more minutes, until bok choy begins to wilt. Remove bok choy from Crock-Pot slow cooker and place on platter. Thinly slice (1/8”) steak and place on platter, pouring reserved liquid over steak. Garnish with diced red pepper and remaining 1 T of chopped cilantro.