Celebrity Beef Stew with Vegetables (about 2 lbs.) (Serves 6-8)
Heat according to package directions, using microwave, oven, or stovetop-about 8 minutes maximum.
Laura's Dill Bread (Makes one loaf, about 16 slices)
Here's what you'll need
Dry Ingredients:
• 3 cups unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 2 tablespoons dried dill weed or 4 Tbsp. fresh dill weed
• 2 teaspoons Instant Yeast*
Wet Ingredients:
• 3/4 cup tepid water (Note: If you are using 2 tsp. Active Dry Yeast
instead of Instant Yeast, stir into the water and let it set 5 minutes.
Proceed to mix water and yeast with the remaining wet ingredients.
• 1/2 cup low-fat cottage cheese (may use salt-free)
• 1 1/2 tablespoons olive oil
Grease a medium-sized loaf pan, 8 1/2 inches long x 4 inches wide and grease a large mixing bowl in which to let your bread rise. Set both of these aside.
In a large bowl, mix thoroughly all of the dry ingredients. In a small bowl mix together the wet ingredients. Make a well in the dry mixture and pour in the wet ingredients. Mix thoroughly with a wooden spoon or strong spatula until it comes together. Knead the dough thoroughly until it is smooth and resilient, yet still soft enough to take an impression, about ten minutes. Form the dough into a ball. (Or you may use your standing electric mixer with a dough hook and knead the dough about 7-8 minutes.) Place the dough in the greased bowl, turning the ball once to grease the exterior. Cover the bowl with greased plastic film and set the dough in a warm, draft-free place to rise about 1 hour, until puffy.
Gently turn the dough out onto a lightly floured surface, and flatten it into a fat disk about two inches thick. Cover the dough with the plastic film and let it rest 10-15 minutes. Press the disk into a large circle about 10-12 inches in diameter, working fairly firmly but not tearing or pulling. Bring the top of the circle down in a fold, almost to the opposite edge (make a "smile"). Then loosely fold the sides in towards the middle. Fold the bundle
horizontally, pinch the seam together and place the loaf, seam side down, in the greased loaf pan. Cover lightly with greased plastic wrap. Set the loaf to rise until it puffs up over the edges about an inch or so, about 40 minutes.
Preheat your oven at least half an hour before putting the loaf in to
bake about 35 minutes, until an instant-read thermometer inserted in the middle
reads 190 degrees. Remove from the oven and immediately tip the bread out of
the pan. Cool on a rack.
(Kitchen Hint: To make two loaves, double all ingredients except the yeast.)
*Do not use so-called "quick-rise" or pizza yeast. If your grocery store does not carry Instant Yeast, substitute Active Dry Yeast, which must be hydrated before use. To hydrate Active Dry Yeast, dissolve it in the 3/4 cup tepid water and let it set 5 minutes.
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