Monday, December 5, 2011

Coffee Cake Bread Dough

2 1/2 tsp active dry yeast
1 1/4 cup warm water (mulitple use)
1/4 cup sugar
3 3/4 bread flour
1 tsp sea salt
Vegetable Oil

Whisk yeast, 1tsp of the sugar, and 1/4 cup water in mixer bowl. Let stand for 10 - 15 minutes until mixture foams and rises creating a dome. Whisk in remaining water. In separate bowl, whisk together flour, remaining sugar, and salt, add to mixer bowl.

Using the dough hook, mix together on low for 5 minutes.

Remove dough from bowl, and coat inside of bowl with vegetable oil. Rub outside of dough with vegetable oil and place back in bowl. Cover bowl with saran wrap and let rise until doubled in size (approximately 1 1/2 hours).

Goat Cheese Dip

4 heads of garlic
20oz plain goat cheese
2 pkg sundried tomatoes (not in oil), chopped
10 green onions, chopped
Extra Virgin Olive Oil
20 leaves, fresh basil, sliced
2 tsp sugar
2 tsp White pepper
2 tsp Salt

Preheat oven to 400. Slice tops of the 4 heads of garlic and place on large strip of tin foil. Drizzle a generous amount of olive oil over heads (at least 3 TBS), and sprinkle with salt. Gather edges of tin foil and press together, sealing tightly around garlic heads. Bake in oven until garlic is soft and cloves can be squeezed out of skin easily (approx 45 minutes). Let cool.

Set goat cheese out until slightly soft. In a large mixing bowl, combine goat cheese, sundried tomatoes, green onions, basil, 2 Tbs of the garlic infused olive oil, garlic, salt and pepper. Stir until ingredients are combined. Refrigerate, preferably over night to allow flavors to combine.

Serve with crackers, celery, and carrots.