French Peasant Bread

I can't get this picture turned, so just tilt your head to the side. This bread is so super easy even beginning bread makers can easily pull this off. It is so yummy. Crusty on the outside and soft and flaky on the inside. The flavor is wonderful, it is so light and delicious. The bread is a no-knead bread so you just mix it in the bowl and then let it rise. My husband loved this dipped in olive oil and balsamic vinegar, but I just loved it plain. Try this out, it is so easy and you can't beat warm bread out of the oven. I even used the second loaf the next day to make French Toast and it was so good!

French Peasant Bread
by Favorites cookbook

1 pkg. dry yeast
2 cups warm water
1 Tb. sugar
4 cups flour
oil
corn meal
butter
Place yeast, water, sugar, and salt in a warm bowl and stir until dissolved. Ass flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

Spanish Rice

This is a great recipe that goes well with any Mexican dish. Burritos, enchiladas, nachos, tacos, etc.  This is not really spicy at all, but very flavorful. Everyone loved this rice. It is also super easy to make.

Spanish Rice
adapted from Betty Crocker cooking basics

1 medium onion
1 small green pepper
 2 tablespoons vegetable oil
1 cup uncooked long grain rice
2 1/2 cups water
1 teaspoon salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 can tomato sauce (8 ounces)

Heat oil in the skillet on medium heat and saute the onion and the rice, until rice is golden brown. Remove skillet from heat and add the rest of the ingredients. Heat to boiling over high heat, stirring occasionally. Once mixture is boiling, reduce heat so mixture boils gently. Cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed. Sprinkle 1/4 cup shredded Cheddar cheese over the top if desired. Makes 4 servings.