Homemade Bread and Strawberry Butter

Making homemade bread from scratch is not only a sure way to impress your friends and family, but it's surprisingly easy! I make this bread often, and it's always a hit! I got this easy, crusty, no knead artisan bread recipe from my sister-in-law's blog, A Slice of Style. I love to make this bread with homemade strawberry butter, and let me tell you, there is nothing better than fresh warm bread with homemade strawberry butter. It is such a treat! I've included the recipes for both the bread, and strawberry butter below. Enjoy! 

Easy Homemade Artisan Bread 

What You'll Need 

- Large Mixing Bowl

- Dutch Oven 

- Parchment Paper - I love these pre-cut sheets of parchment paper from Amazon! 

- Plastic Wrap

- 4 cups of flour - I use the Food Nanny's Kamut Flour

- ½ tsp of rapid rising yeast 

- 2 tsp salt

- 2 cups water at room temperature

Instructions 

1. In a large bowl combine flour, yeast, and salt.

2. Add 2 cups water, and stir until blended.

3. Cover bowl with plastic wrap and let it rest at room temperate for at least 4 hours.

4. Once the dough has risen, sprinkle flour on a piece of parchment paper. Place the dough on the parchment paper, and sprinkle a little more flour on the dough. 

5. Fold the dough over on itself a couple times, and form the dough into a ball.

6. Place the dough ball back onto the parchment paper. 

7. Set aside.

8. Place the EMPTY Dutch oven pot into the oven and preheat the oven to 450 degrees. 

9. Once the oven is preheated, remove the dutch oven, place the dough on the parchment paper into the dutch oven. 

10. Bake bread in the covered dutch oven for about 30 minutes. 

11. After 30 minutes, remove the lid from the dutch oven and bake bread for another 10-15 minutes until golden brown. 

12. Let cool for about 20 minutes, and enjoy! 

Delicious Homemade Strawberry Butter  

The recipe I use for strawberry butter is from The Food Nanny! This strawberry butter is so delicious. 

What You'll Need 

   

- Mixing Bowl

- Hand Mixer or Standing Mixer

- 1 stick unsalted butter 1/2 cup softened at room temperature

- 3 Tablespoons strawberry jam

- 3 Tablespoons powdered sugar

  

Instructions 

     

In a small bowl mix together butter, jam, and sugar.

    

 

 

Everything I used to make both of these recipes are linked below! 

This post contains affiliate links; I may make a small commission if purchased. 

  

 

 

The Best Chili Recipe for Fall

Prep Time: 20m | Cook Time: 1-2 hours on stove top or 8 hours in slow cooker

-Ingredients-

- 3 pounds ground beef or turkey
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic
- 1 jalapeño pepper, finely chopped (optional)
- 1-2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sugar
- 1 teaspoon oregano
- 2-3 teaspoons salt
- 1 teaspoon black ground pepper
- 1/4 teaspoon cayenne pepper
- 46-oz. can Campbell's tomato juice
- 28-oz. can diced tomatoes
- 15-oz. can tomato sauce
- 16-oz. can kidney beans, drained and rinsed
- 16-oz. can black beans, drained and rinsed
- 1 bag of freezer corn

 

Toppings: Shredded cheese, sour cream tortilla strips

   

Instructions 

Step #1: In a large skillet, cook ground meat over medium-high heat until no longer pink. I add a dash of salt, pepper and garlic powder to the meat as it browns. Transfer the meat to a bowl. Drain excess grease from skillet, but do not wipe clean.

  

Step #2: In the same skillet, add the onion, bell pepper, garlic, and jalapeño pepper (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 7 minutes). Remove from heat and add the spices.

  

Step #3: *If cooking on the stove top, add the cooked meat and sautéed veggies into a large pot. *If using a slow cooker, add meat and sautéed veggies to the slow cooker. 

  

Step #4 Add the tomato juice, diced tomatoes, tomato sauce, kidney beans, black beans and corn to either the large pot or slow cooker, depending on which you are using. On the stove top, bring pot to a boil, dial back to medium-low and simmer for 1-2 hours (stir occasionally). In slow cooker, cook on low for 7 to 8 hours.

  

 -Notes- *Serve warm with a dollop of sour cream, cheese and tortilla strips over top. Also great with corn bread or rolls!

This post contains affiliate links; I may make a small commission if purchased.