Cranberry White Chocolate Bread

 Our cute next door neighbors bring us baked goods frequently.  The last she brought was this delicious Cranberry White Chocolate Chip Bread.  They brought it warm while Michelle and Brian were visiting, and it was devoured within minutes. I begged the recipe and was surprised how easy it is.  Like my neighbor said, "It's almost a crime how easy it is." I have made it several times.  You can easily double the recipe.  Eat one/ Share one.  You can alter this same basic recipe to make all kinds of breads.  See the suggestions below.  

You have to try this.  You will be glad.

Cranberry White Chocolate Chip Bread

3 cups flour

1 tsp. salt

1/2 tsp yeast

2 cups room temperature water- start with 1 1/2 cups and add more as needed.

Mix the flour, salt and yeast until combined in a large bowl. Add 1/2 cup of dried cranberries and  1 cup of white chocolate chips.  Add the water until it isn't dry, but not too wet.  Cover with saran wrap and let it sit for 6 to 24 hours. (That's a big window.  It rises slowly, so I think any time in there works.  I usually rise it overnight.)

 Then stir the risen bread once to release the air.  Grease a bread pan with oil.  Place the dough in the pan and let rise for an hour covered with a dish towel.  Bake at 400 for 30 minutes (put another bread pan on top or a dish).  After 30 minutes , take the covering off and bake another 10 minutes.  

Other options:

- Use 1 cup of wheat flour in place of 1 cup of the white flour

Instead of the cranberries and white chocolate chips, try adding:

-1/2 cup of shredded cheese and 1 diced jalapeno for Jalapeno Bread.

- 1/4 cup chopped almonds, 1/4 cup sunflower seeds, and 1/4 cup flax seeds for nutty bread

-1/2 cup raisins and 2 tsps. cinnamon for cinnamon raisin bread

Broccoli Cheddar Rice Casserole

 This is not the exact recipe, but is reminiscent of a recipe my roommate in college would make.  We ate together, taking turns cooking, and she would often make her version of this recipe. It is an easy, meatless recipe, but you could add cooked chicken if you wish.  Or it could be served as a side dish.

Broccoli Rice Casserole

6 cups broccoli florets, chopped

2 cups cooked rice

4 T. butter

1 onion, diced

4 T. flour

2 cups whole milk

1/2 tsp garlic powder

1/2 tsp. dry mustard

1/2 tsp. paprika

4 T. Cream cheese, softened

2 cups grated cheddar cheese

Salt and Pepper

1 tube Ritz crackers, crushed

2 T. Butter, melted

Preheat oven to 350.  Spray a 2  qut casserole dish.  On the stove in a large saucepan, melt the butter over med. low heat.  Add the onions and cook until soft and translucent Stir in the flour and cook for a couple of minutes, whisking.

Pour in the milk, whisking as you pour.  Cook over medium heat until mixture bubbles and thickens.  Remove from the heat and add the seasonings.  Stir.  Add the cream cheese and 1 1/2 cups of the cheddar cheese.  Stir until melted.  Season with salt and pepper.

Blanche the broccoli in salted water for 2 minutes.  Drain.  Stir together the rice, broccoli, and cheese sauce and transfer it to your prepared baking dish.  Top with remaining cheese.  Mix together the crackers and butter and sprinkle over the casserole.  Bake about 35 minutes.  The top should be golden and the casserole bubbly.