Butter (And I Mean Butter) Horns

This is a family recipe that we make by the truck load during the holidays. They are great next to some turkey and make awesome turkey sandwiches the next 2 weeks. The flaky, buttery crust will have your mouth watering, but try to save some for everyone else. Here's what you need.

1 tsp dry yeast
1/4 cup warm water (105°-110°F)
1/2 cup melted butter
8 tbsp melted butter
1/2 cup sugar
3 eggs, beaten
3/4 tsp salt
3/4 cup milk
4- 4 1/2 cup flour

Combine yeast and warm water and let it stand for 5 minutes. Melt your butter in a medium saucepan and add milk immediately and remove from heat. Blend your sugar, eggs, salt, and yeast in a large bowl. Add the milk and butter mixture. Slowly  incorporate the flour to make soft dough. Cover and let it rise until double (about an hour).

Turn the dough onto a floured board. Make sure it's floured or you're gonna have a bad time. Knead it slightly to handle. Divide the dough in half and roll each half into a circle 12-14 inches in diameter. Spread 4 tbsp of melted butter and cut, pie fashion, into 16 pieces. Roll each piece loosely from large end to pointed tip. Let rise until doubled. Place it in a preheated 350° oven for 12-15 minutes.

Enjoy!

No-Knead Ciabatta Bread

Photo by Chef John at Foodwishes.com

Photo by Me

Turns out all you really knead (see what I did there) for great bread is some patience. That's right this bread is all about waiting it out. It's about a 21 hour process, but only 20 minutes of real work. I have mine pictured here with some homemade butter which I WILL post about later. I didn't have a picture of the full loaf and I thought it was important that you saw what it looked like so I borrowed one from Chef John. Here's what you knead (okay I knead to stop) Again, this is a Chef John recipe.

4 cups all-purpose flour
1/4 tsp yeast
2 cups water
1 1/2 tsp salt

In medium bowl mix your yeast and water (warmed to 105°- 110°F) Let that sit while you whisk together the flour and salt, beating away the clumps of flour. Add your yeast and mix with a wooden spoon. Cover with plastic wrap and let that sit for 18 hours in a warm, draft-free place.

After you've waited the majority of a day, take your dough onto a floured surface and start pulling and pressing it into a long oval shape. It will be flat and that's just fine. Sprinkle some corn meal on a baking sheet and transfer your oval dough onto it. Now sprinkle that with some flour and place a dry, floured towel on top of that. And test your patience again for two more hours. It will rise more out than up.

Place that in a preheated 425°F over for 35-45 minutes.

See, easy peezy! Enjoy your amazing bread with maybe some goat cheese or seasoned butter or on it's own.

Enjoy!