- Monday - Hey.. Monday is done! Yippee! (and I'm not telling you what we ate because it was shameful. Truly shameful.
- Tuesday - Spicy Roasted Chicken with Avocado, Rice, Romaine Salad .
- Wednesday - Lasagne, Salad, Focaccia.
- Thursday - Steak Quesadillas, Black Bean, Pepper, and Corn Relish.
- Friday - Dinner and a movie!
- Saturday - Two birthday parties and a major formal dance for my high schooler. We will be having something very easy.. probably Soup and Panini..
- Sunday - Bob cooks something delicious.
pinch of sugar
2 3/4 cup warm water
2 teaspoons of active dry yeast
2 tablespoons of extra virgin olive oil - this is a an occassion to use really good olive oil. It will make a huge difference.
6 cups all purpose flour
1 tablespoon course sea salt
Sprinkle yeast into 1/4 cup of water and let stand about ten minutes.
Stir in remaining water and olive oil. Add flour one cup at a time.
Dough will be soft. Add salt.
Knead dough until smooth and springy, about ten minutes by hand or five minutes with an electric mixer and dough hook. (I'll admit it.. although I love to knead bread I almost always use the mixer now. I think hand kneading makes better bread but the mixer is just so easy.)
Place dough in a lightly oiled bowl and cover with plasic wrap. Let rise at room temperature for about one and a half hours. After the dough has doubled in volume spread it into an oiled baking sheet. Cover and let rise thirty minutes. Uncover and gently poke the loaf every four inches, cover again and let rise another hour. Heat oven to 425. Brush the loaf with olive oil, allowing indentations to fill with oil, and sprinkle with more salt. If you like you can also sprinkle with fresh rosemary or basil.
Bake 25 to 30 minutes until golden brown. Cool on a wire rack. Slice and serve warm.
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