I’ve just come home after a month in Texas (more about that in my next posts).
Nicole gave me a book by a gal from Austin to help while away yesterday’s long travel day.
I just have to share a couple of things from the book.
The main character struck a chord with me when she commented, Luckily, years of membership in high-minded book clubs have stupefied the ladies into believing that boring means good.
Sarah's book won't be on the agenda in that type of book club.
I also enjoyed this remark by another character: Friends. Our friends exasperate us. They annoy us. They compete with us. They gossip about us. We gossip about them. But we wouldn’t be who we are without them.
Now, here’s a super Texas-style recipe Nicole discovered on someone’s blog.
CHEESE JALAPENO HAMBURGER BUNS (or sandwich buns)
6 oz cubed cheddar
1 jalapeno: remove seeds and mince
1 cup lukewarm water
1 tbsp sugar
1 pkg yeast (or 2 ¼ tsp)
¾ tsp salt
2 tbsp olive oil
about 3 cups flour (I used 2 and two-thirds cups: dough should be a bit sticky. If you put in too much flour, the buns will be too heavy.)
· Cube cheese and mince jalapeno. Set aside.
· Set oven to 350 and preheat for just one minute. Turn off oven. Now it’s a warm place to let your bread rise.
· Dissolve sugar in lukewarm water. Sprinkle on yeast and let sit for 5 minutes.
· Beat egg with salt and oil in large bowl. Add cheese and jalapeno.
· Add softened yeast and water.
· Stir in 2 cups flour.
· Turn onto floured surface and knead, adding in just enough flour to make a dough that is only just a bit sticky.
· Place dough in a large, greased bowl.
· Cover with a tea towel and let rise for an hour to an hour and a half until the dough has doubled.
· Grease a 9x9 baking pan or a 13x9. (I used a 13x9 and the buns spread out which is fine if you want very round buns. If you want higher buns, use the smaller pan.)
· Gently deflate risen dough and shape into 6 to 8 buns. (I made 6.)
· Cover and let rise 30 minutes.
· Preheat oven to 350.
· Brush buns with an egg wash, if you want – beat an egg with 2 tbsp cold water. (I didn’t bother with an egg wash.)
· Bake 25 to 30 minutes. (Mine were done in 25)