62 perricone stop Recipes
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you will need : makes 2 large baguettes or 4-5 smaller lo... and30 Moreyou will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .30 min, 31 ingredients
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Dr. Perricone's Stop the Clock Cerealold fashioned oats, oat bran, nonfat dry milk powder and4 Moreold fashioned oats, oat bran, nonfat dry milk powder, low fat soy flour, almond meal, ground flax seed, sesame seeds13 min, 7 ingredients
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Stop and Go Jell-O(R) Saladlemon-flavored gelatin mix (such as jell-o) and9 Morelemon-flavored gelatin mix (such as jell-o), lime-flavored gelatin mix (such as jell-o), boiling water, cold water, banana, sliced, strawberry-flavored gelatin (such as jell-o), boiling water, cold water, pitted sour cherries, drained, fresh strawberries, halved15 min, 10 ingredients
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Stop and Go Cookie Popsbetty crocker sugar cookie mix and6 Morebetty crocker sugar cookie mix, butter or 1/3 cup margarine, softened, egg, all-purpose flour, red m &m s plain chocolate candy, yellow m &m s plain chocolate candy, green m &m s plain chocolate candy1 hour 10 min, 7 ingredients
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Stop & Go Tea Sandwichesmayonnaise or 3 tbsp salad dressing and6 Moremayonnaise or 3 tbsp salad dressing, white cocktail bread , edges trimmed, cucumber, peeled and thinly sliced, tomato, thinly sliced, soft unsalted butter, salt, pepper5 min, 7 ingredients
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Stop Your Whining Tuna Cakes & Dipolive oil, chopped celery, chopped green onion and15 Moreolive oil, chopped celery, chopped green onion, cream cheese (softened or room temp ), lemon , juice of, white pepper, cayenne pepper, breadcrumbs, dill weed, tuna (drained well ), egg white, cooking spray (i use pam ), mayonnaise, plain yogurt, chopped green onion, peeled finely chopped cucumber, dill weed, lemon , juice of30 min, 18 ingredients
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Stop-The-Music Deviled Eggshard-cooked eggs, peeled, cut in half , and yolks mashed ... and6 Morehard-cooked eggs, peeled, cut in half , and yolks mashed in a bowl, mayonnaise, chow chow, prepared yellow mustard, salt (to taste), pepper (to taste), paprika, for garnish22 min, 7 ingredients
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Stop the Clock Cerealoats, oat bran, non-fat powdered milk, soy flour and3 Moreoats, oat bran, non-fat powdered milk, soy flour, almond meal, ground linseeds, sesame seeds5 min, 7 ingredients
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Caribbean Fish Burger (Perricone)raw salmon, chopped, red onion, minced, egg white and11 Moreraw salmon, chopped, red onion, minced, egg white, fresh ginger, minced, fresh garlic, minced, ground coriander, ground cumin, fresh cilantro leaves, chopped, fresh lime juice, lime peel, grated, olive oil, whole grain buns (optional), lime, cut into wedges17 min, 14 ingredients
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Grilled Miso Salmon (Perricone)yellow miso, mirin (or rice wine vinegar) and6 Moreyellow miso, mirin (or rice wine vinegar), tamari (or soy sauce), garlic, chopped, ginger, chopped, boneless salmon fillets (or chicken or tofu), cilantro, chopped, sesame seeds, lightly-toasted5 hour 5 min, 8 ingredients
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Curried Cabbage (Perricone)head cabbage, thinly sliced (1.5 lbs), olive oil and5 Morehead cabbage, thinly sliced (1.5 lbs), olive oil, curry powder, yellow onions, finely chopped, fat-free low-sodium chicken broth, salt, pepper10 min, 7 ingredients
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Spanish Lime Gazpacho (Perricone)red bell pepper, tomatoes, seeded and8 Morered bell pepper, tomatoes, seeded, cucumber, peeled and seeded, yellow onion, tomato juice, fresh cilantro leaves, chopped, balsamic vinegar, fresh lime juice, salt, pepper15 min, 10 ingredients
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Asian Chicken Hot Pot with Sesame and Garlic Dipping Saucessesame seeds, water, low-sodium soy sauce and24 Moresesame seeds, water, low-sodium soy sauce, rice vinegar (not seasoned ), asian sesame oil, peanut butter, minced peeled ginger, sugar, hot red-pepper flakes, low-sodium soy sauce, water, grated garlic, fresh lemon juice, sugar, reduced-sodium chicken broth, water, garlic clove, sliced, peeled ginger, skinless boneless chicken breast (raw), thinly sliced, cubed firm tofu, rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking), sliced stemmed fresh shiitake mushrooms, fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded, scallions, sliced, snow peas, trimmed, napa cabbage leaves, quartered, carrot, thinly sliced27 ingredients
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Can't Stop Eatin' Poppy Seed Cakeyellow cake mix, eggs, carton sour cream, poppy seed and3 Moreyellow cake mix, eggs, carton sour cream, poppy seed, instant vanilla pudding, water, oil55 min, 7 ingredients
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