Nan (Indian Flat Bread) January 29, 2007

Ingredients
3 1/2 C. Flour (I used regular unbleached white flour)
1/2 C. Yogurt (I used fat free plain)
1 Egg
1/4 C. Butter (Softened)
2 t. Salt
3 t. Sugar
3/4 C. Water
1 2/3 T. Yeast

Method
1. In a dish, take 5 T. water, add the yeast and a T. sugar and stir well. Keep aside for 10-12 minutes (I’ll bubble). Add the remaining water, sugar, yogurt, egg, butter and salt. Stir well.
2. Add the flour to this liquid to make a smooth, soft and elastic dough (takes about 10-15 minutes). Take a warm bowl, butter the sides and bottom, then place the dough in it. Cover with a cloth and keep somewhere warm until it doubles in size (about 40 minutes). Push a finger in the dough, if the impression remains, it’s read to be baked.
3. Make the dough into 8 equal balls, flatten into circles with your fingers so they are thin in the center and puffy on the edges. Pull and shape until each is about the size of your hand.
4. Bake in a 450 degree oven on an ungreased tray about 10 minutes until golden brown

I used a breadmaker for the dough, so I skipped steps 1 and 2 (it was much, much easier…get a breadmaker). I just put everything in the machine, set it on the dough setting and it turned out absolutely perfect (even at altitude). The bread itself was SO good! I want to eat it with everything. It would be great cut into triangles and eaten with hummus as an appetizer, and it’s great with Indian food. I made this for our first Break an Egg Cooking Club because we had chosen to make Indian food. We ate it with curry dishes, lentil dishes, raita and chutney and it was great!

Cheesy Breakfast Casserole December 11, 2006

Ingredients
10 Slices Whole-Wheat Bread Torn Into Thirds (I used half baguette and half whole-wheat bread because that’s what I had…next time I will use all fresh whole-wheat bread and I’ll cut it into chunks instead of strips)
1 Medium Onion (Chopped)
1 lb. Shredded Cheddar or Colby Cheese (I used Colby-Jack)
4 Eggs, Lightly Beaten
3 C. Milk
1 T. Worcestershire Sauce
1 t. Dry Mustard
1/2 t. Salt
1/4 t. Pepper

Method
1. In a pretty greased 2-quart casserole, place 1/3 of the torn pieces of bread. Sprinkle 1/3 of the onion and 1/3 of the cheese. Repeat layering until all bread, onion and cheese is used.
2. Whisk together eggs, milk, worcestershire sauce, mustard, salt and pepper. Pour over bread mixture. Cover with plastic wrap and refrigerate overnight.
3. Remove and bring to room temperature for 30 minutes. Preheat oven to 325 degrees. Bake for 50-60 minutes

I only made half of the recipe and it was enough to fill one of those square pyrex dishes. I made it the morning we were eating it, so I didn’t refrigerate, I just baked it right away. This is vegetarian, but would also be really good with cooked crumbled bacon or sausage layered with the onions and cheese. I’d serve this right away if you were having guests because the eggs and cheese could congeal if you left it out for a while. It reheats really well, and almost tasted better each day. With every single bite, Bryan was like, “Wow. This is SO good!” It was a big hit. This would make a great dish for an Easter Brunch!

Recipe from Colorado Cravings by Gail Riley