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Preparation The Day Before Our Celebration

Bobby Flay's Monkey Bread

  • 1 pkg (1/4 oz) active dry yeast
  • 1/4 cups warm water (110-115 degrees fahrenheit)
Heat the water in a microwave and stick an instant read thermometer in it to make sure you have the right temperature.  Pour into a large mixing bowl, sprinkle yeast on top of the water and mix it with a fork until it dissolves.
  • 3 cups all purpose flour
  • 1 1/4 cups 2 percent milk (100-115 degrees fahrenheit)  (Same deal with the milk as the water.  Heat it and use a thermometer to make sure it's the right temperature.)
  • 1/3 cup unsalted butter melted
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 eggs
Add these ingredients to the dissolved yeast mixture.  I do not own a stand mixer so I did this with a hand mixer, which has "dough hook" beaters.  (Do not try to mix this with regular beaters you are going to get aggravated.)  Beat at a medium speed for about 3 minutes, the dough is still going to be a little sticky.  Start adding additional flour 1/4 cup at a time until the dough starts to look smooth and firm and pulls away from the sides of the bowl into a ball.  Now, this is the fun part!  Turn the dough out onto a floured countertop and start kneading it.  I set the timer to make sure I kneaded it for 9 minutes.  You knead the dough with the heel of your hand pushing away from your body and then folding the dough over and doing the same thing repeatedly.  Done properly you will end up with a nice smooth pliable ball of dough.  Keep sprinkling flour on the countertop so the dough doesn't stick to it while you are kneading it. 

Wash and dry your large mixing bowl and lightly oil it.  Put the dough in, turn it over once so both sides are oiled, cover it with plastic wrap, put it in the refrigerator and forget about it until tomorrow!


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Everyday Divas Celebrations
Mimi does Easter Brunch

Broccoli Cheddar Quiche

  • 1   9 inch ready made pie crust
Roll crust out and place in a deep dish pie plate crimping edges of dough.  Cut a piece of parchment paper large enough to cover the bottom of the pie, dump a pound of dried pinto beans on top of the parchment paper to prevent the dough from bubbling up.  Bake in a preheated 375 degree oven for 30 minutes.  The crust should be golden brown, start checking the color at 20 minutes because all ovens are different.  (Because I was baking at high altitude, I added 25 degrees to the temperature and reduced the baking time by 8 minutes.) ​
  • 1 medium onion finely chopped
  • 2 tbsp unsalted butter
Melt the butter in a saute pan.  Add the onion and saute until golden brown.
  • 3/4 lb broccoli florets  (Don't use the stems.  Save them to make cream of broccoli soup.)
Steam or boil (I didn't have a steamer) the broccoli florets until they are tender but still have a little crunch.  Drain and then toss the broccoli with the cooked onion and spoon it into the pie crust.
  • 1 dozen large cage free eggs  (The eggs I used were small which is why I needed 1 dozen.  Use your judgement. Anywhere from 8 to 12 eggs will suffice depending upon their size.)
  • 1 cup heavy whipping cream (If you only use 8 eggs, then cut back to 3/4 cup.)
Whisk together and then stir in 1 cup grated sharp cheddar cheese.  Add 1/2 tsp salt and a couple of twists of fresh ground pepper.  Very carefully pour mixture over the broccoli in the pie plate.​  Bake in a preheated oven for 45 minutes.  The custard of the quiche will set. In other words, if you shake the pie plate it won't jiggle.   Remove from the oven, allow to cool completely cover with plastic wrap and refrigerate until tomorrow.


Baking the monkey bread was a sufficient challenge for me so I cheated and used a Pillsbury ready made pie crust for my quiche.