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Tex-Mex Meatballs in Red Chile Sauce

https://www.fromvalerieskitchen.com/tex-mex-meatballs-in-red-chile-sauce/

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Roasted poblano peppers and crushed tortilla chips create these unique and flavorful Tex-Mex Meatballs in Red Chile Sauce. A fun twist on meatballs and an unforgettable meal!

Tex-Mex Meatballs in a white bowl over rice with sweet potatoes and corn.

Tex-Mex Meatballs in a white bowl over rice with sweet potatoes and corn.

There was zero conversation and lots of “mmm-yummy” noises happening when I served these Tex-Mex Meatball bowls for dinner. I saw the meatball recipe on Southern Living, tweaked it a bit, and friends, they are crazy-good!

I hope I can convince you to give these a try. Whoever you feed will be eternally grateful.

Tex-Mex Meatballs in a white bowl over rice with sweet potatoes and corn shot from over the top.

Tex-Mex Meatballs in a white bowl over rice with sweet potatoes and corn shot from over the top.

Don’t be scared away by the beautiful, complex look of this dish. The meatballs are quite easy to prepare and the sauce is created in nothing flat.

I served the saucy meatballs over rice with roasted sweet potatoes and corn and a dollop of sour cream. The sweetness from the roasted veggies combines beautifully with the flavors in the meatballs and sauce. Heavenly.

Meatballs in sauce in a dutch oven with a wooden spoon.

Meatballs in sauce in a dutch oven with a wooden spoon.

How to Roast Poblano Peppers

The first step in making the meatballs is to roast a poblano pepper.

You might see fresh poblanos labelled as pasilla peppers in the produce section of your store. Don’t fret – the stores have it wrong. If it’s fresh and labelled pasilla or poblano it’s what you want.

Poblano peppers look like a skinny bell pepper or giant jalapeno and they are extremely mild. I honestly don’t think they add any heat to recipes at all and I have a pretty low tolerance when it comes to spicy food. It’s all about flavor with the poblano. They are a great bell pepper alternative and delicious when roasted.

A roasted poblano pepper with a knive on a cutting board.

A roasted poblano pepper with a knive on a cutting board.

Broil your poblano pepper on a foil-lined baking sheet in the oven for about 5 to 6 minutes or until the skin is blackened and blistered, turning it occasionally with tongs. Remove it from the oven and place the pepper in a zip-top plastic storage bag. Seal the bag and let it stand for about 10 minutes to loosen the skin. When it’s cool enough to handle it will be very easy to peel off the skin and remove the stem and seeds.

How to Make Tex-Mex Meatballs

Process shots of ingredients in a food processor.

Process shots of ingredients in a food processor.

Add the roasted poblano to the bowl of your food processor along with chopped onion, garlic, and cilantro.

Pulse the mixture until it is the consistency of a coarse paste.

Process shots of the meatball mixture in a mixing bowl.

Process shots of the meatball mixture in a mixing bowl.

Stir together some crushed tortilla chips and milk in a large mixing bowl and let the mixture stand for about 5 minutes or until the chips soften. Add a couple of eggs, chili powder, cumin, smoked paprika, salt, pepper, and the poblano mixture.

Fold in two pounds of lean ground beef and work the mixture with your hands just until it is combined.

Process shots of meatballs on a foil-lined baking sheet.

Process shots of meatballs on a foil-lined baking sheet.

Line a rimmed baking sheet with foil and coat it with non-stick cooking spray. Roll the meat mixture into 1 1/2-inch meatballs and place them on baking sheet.

Bake the meatballs in a 400 degree F oven for about 12 minutes.

While the meatballs are baking, mix up the super easy Red Chile Sauce in a large pot or Dutch oven. It only has three ingredients and takes just minutes to prepare. See the recipe card below for the details.

Transfer the browned meatballs to the sauce and let them simmer away until the sauce is slightly thickened and downright fabulous.

Tex-Mex Meatballs with Red Chile Sauce in a white bowl over rice with sweet potatoes and corn.

Tex-Mex Meatballs with Red Chile Sauce in a white bowl over rice with sweet potatoes and corn.

I highly recommend serving Tex-Mex Meatballs as I did here – spooned over rice with roasted sweet potatoes and corn. It’s easy to get both the rice and veggies going before you pop the meatballs in the oven.

Let everyone assemble their own bowls and top them with a little cilantro and sour cream.

Tex-Mex Meatballs in Red Chile Sauce in a white bowl over rice with sweet potatoes and corn.

Tex-Mex Meatballs in Red Chile Sauce in a white bowl over rice with sweet potatoes and corn.

More tasty Tex-Mex inspired meals:

Tex-Mex Chicken and Rice Skillet

Tex-Mex Cheese Stuffed Meatloaf with Smoky Chili Glaze

Slow Cooker Shredded Mexican Pork with Beans

Tex-Mex Chicken Meal Prep Bowls

Tex-Mex Meatballs in Red Chile Sauce

Serve these Tex-Mex Meatballs in Red Chile Sauce over a bed of rice with roasted sweet potatoes and corn. A fun twist on meatballs and an unforgettable meal!

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 8

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

Ingredients

For the Tex-Mex Meatballs:

  • 1 poblano pepper
  • 1 cup coarsley chopped white onion
  • 2 garlic cloves
  • 1/2 cup firmly packed fresh cilantro leaves thick stems removed
  • 1/2 cup finely crushed tortilla chips
  • 1/4 cup milk
  • 2 large eggs
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds lean ground beef

For the Red Chile Sauce:

  • 2 (10 ounce) cans red chile enchilada sauce (I love Hatch brand)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons sugar divided

For the Rice:

  • 2 cups uncooked long grain white rice

For the Roasted Sweet Potatoes and Corn:

  • 2 medium sweet potatoes
  • 2 ears sweet corn
  • 2 tablespoons olive oil
  • salt to taste

For Garnish:

  • sour cream for garnish
  • chopped cilantro for garnish

Instructions

Tex-Mex Meatballs

  1. Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with foil. Broil the poblano pepper on the foil-lined baking sheet for 6 to 8 minutes or until blistered, turning occasionally. Use tongs to transfer the poblano to a zip-top plastic storage bag. Seal the bag and let it stand 10 minutes to loosen the skin. Use a paper towel to pull the peel from the poblano and remove and discard the stem and seeds.

  2. Add the roasted poblano, onion, garlic, and cilantro to the bowl of a food processor. Pulse, scraping down the sides as needed, until the mixture is a paste-like consistency.

  3. Add the crushed corn chips and milk to a large bowl. Let stand about 5 minutes or until the chips soften. Stir in the eggs, chili powder, cumin, smoked paprika, salt, pepper, and the poblano mixture. Fold in the beef and mix with your hands just until combined.

  4. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and coat it with non-stick cooking spray.

  5. Shape the meat mixture into about 30 (1 1/2-inch meatballs) about 2 tablespoonfuls each. Place them on the prepared baking sheet. Bake 12 minutes or until browned.

  6. While meatballs are baking, start the rice, sweet potatoes, and corn (see instructions below).

Red-Chile Sauce

  1. Add the enchilada sauce, chicken broth, and sugar to a Dutch oven and place over MEDIUM-LOW heat. Use tongs to transfer the browned meatballs to the pot. Increase heat as needed to bring the sauce to a boil then reduce the heat to MEDIUM-LOW and simmer uncovered for 20 minutes, or until meatballs are cooked through and sauce is slightly thickened, stirring occasionally. Turn the heat off under the meatballs and let them sit for about 10 minutes. Sauce will continue to thicken as they rest.

Rice

  1. Cook according to package directions.

Roasted Sweet Potatoes and Corn

  1. Preheat oven to 425 degrees Peel and chop two medium sweet potatoes in 1-inch cubes (ish). Scatter over a rimmed baking sheet. Drizzle with olive oil and roast for about 30 minutes (ish), tossing with a spatula every 15 minutes. Cut the corn from two cobs and add to the sweet potatoes 5 minutes before the end of the baking time. Season with salt, to taste.

  2. Serve meatballs over the cooked rice with roasted sweet potatoes and corn. Garnish individual servings with a dollop of sour cream and sprinkling of cilantro.

Recipe Notes

MAKE-AHEAD/FREEZER INSTRUCTIONS:

These meatballs freeze beautifully. Bake them as directed and allow them to cool. Once cooled, spread them out on a clean baking sheet and transfer them to the freezer for an hour or two until frozen solid. At this point the meatballs can be transferred to a freezer-safe plastic storage bag and stored in the freezer.

To use the frozen meatballs, allow them to thaw safely in the refrigerator overnight and follow the remaining recipe as directed.

Nutrition

Calories: 587kcal

Fat: 19g

Saturated fat: 6g

Cholesterol: 115mg

Sodium: 1094mg

Potassium: 835mg

Carbohydrates: 71g

Fiber: 5g

Sugar: 13g

Protein: 33g

Vitamin A: 8930%

Vitamin C: 18%

Calcium: 85%

Iron: 5%

Course Main Dish

Cuisine Mexican, Tex Mex

Adapted from Southern Living

Tex-Mex Meatballs in a white serving bowl over rice with sweet potatoes and corn with text overlay.

Tex-Mex Meatballs in a white serving bowl over rice with sweet potatoes and corn with text overlay.

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Salted Caramel Rice Pudding

https://thestayathomechef.com/salted-caramel-rice-pudding/

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 This classic dessert gets a modern upgrade. Make Salted Caramel Rice Pudding from scratch and enjoy a decadent twist on an old fashioned favorite. 

Rice Pudding

You might be thinking that rice pudding is your grandma’s dessert, especially if you’re picturing raisins in a bland, gelatinous blob of rice. Not this rice pudding! This from-scratch recipe is both timeless and super simple to make. Also, it results in a decadent dessert you and your grandma will love. Delicious, creamy, salty, and sweet—this rice pudding has it all!

Rice pudding exists as a dessert in many different forms the world over. Rice is a staple in so many countries, and has that sweet, mild flavor that can be made into a savory side dish, a yummy Mexican drink, or a sweet dessert. This recipe uses Arborio rice, the same kind that is used to make risotto, as it is less starchy and keeps its form a little better than other rices. If you’ve never made rice pudding or caramel before, it could be especially helpful to watch the video and see how it’s done.
To make this yummy dessert, you will start by boiling Arborio rice in milk, egg and sugar and then setting that to simmer. Then you will make an easy from-scratch caramel sauce by melting sugar in a saucepan, adding butter, and then adding heavy cream and salt. This sumptuous sauce is what you will mix into and drizzle over the rice pudding for a seriously tasty treat.

  • Can this be made with regular rice?

    Yes. We prefer the creamier texture of Arborio rice, but regular white rice will also work just fine. Reduce the cooking time to about 20 minutes.

  • Can rice pudding be made in a rice cooker?

    No. This recipe requires a low simmer with stirring in order to reach the right consistency, as the rice is boiled in milk and sugar.

  • Do add-ins go well with rice pudding? What other items can I add besides salted caramel?

    Absolutely. Rice pudding is kind of like vanilla ice cream. It is creamy and sweet and can mix well with lots of different flavors. If you want a little more sumpin’ sumpin’ with your rice pudding, you can try sprinkling some toasted pecans on it, sliced bananas, cinnamon, chocolate chips, apple slices, or even the traditional raisins.

If you need a caramel fix, check out these other amazing recipes and caramel creations:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Salted Caramel Rice Pudding

This classic dessert gets a modern upgrade. Make Salted Caramel Rice Pudding from scratch and enjoy a decadent twist on an old fashioned favorite. 

Cook Time35 mins

Total Time35 mins

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Servings: 6 Servings

Ingredients

Rice Pudding

  • 3/4 cup arborio rice
  • 3 cups milk
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup sugar
  • 6 tablespoons butter diced
  • 1/2 cup heavy cream
  • 1 teaspoon salt

Instructions

  • In a large saucepan make the rice pudding. First put the rice in the pan. Whisk together milk, sugar, egg, salt, and vanilla. Pour over rice.

  • Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer 20 to 30 minutes until rice is cooked and absorbed most of the liquid, leaving a creamy sauce.

  • Meanwhile, make the salted caramel sauce. In a medium-size saucepan over medium heat, melt the sugar. Stir constantly with a rubber spatula, scrapping the sides as you go. Once the sugar melts and turns a golden brown, add in butter until melted. Pour in heavy cream and bring to a simmer, without increasing the heat. Simmer 90 seconds. Remove from heat and stir in salt.

  • Stir 2/3rd of the salted caramel mixture into the rice pudding, reserving the remaining 1/3rd for drizzling over the top.

Nutrition

Calories: 537kcal | Carbohydrates: 76g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 655mg | Potassium: 205mg | Sugar: 56g | Vitamin A: 17.6% | Calcium: 15.8% | Iron: 6.8%

Course: Dessert

Cuisine: American

Keyword: Caramel Rice Pudding

Salted Caramel Rice Pudding

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5 Ingredient Homemade Chocolate Pudding

https://thestayathomechef.com/decadent-chocolate-pudding-from-scratch/

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Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you have ever had!

Chocolate Pudding Recipe

You might be picturing those little prepackaged cups you can throw into your lunch, but chocolate pudding can be so much more! Thicker and creamier than a mousse, chocolate pudding is just as decedent and rich. When you make this chocolate pudding recipe, you will get an idea of how fancy pudding can be. Family dessert, party dessert or romantic dessert—any which way you cut it, this from-scratch perfect pudding is sure to please!

This dessert features a butter and cornstarch base, with heavy cream, sugar and chocolate chips melted together in a saucepan, then cooled for an hour in the refrigerator. Voila! It only takes a few minutes to make and a whole lot of patience to wait for it to set before you can savor it. But guess what? It’s worth the wait!

  • Can I use milk instead of heavy cream?

    Yes. We much prefer the heavy whipping cream for both taste and texture, but it is possible to use whole milk instead. If you choose to use whole milk, increase the cornstarch to two full tablespoons.

  • Can I use baker’s chocolate instead of chocolate chips?

    Swapping the chocolate chips out will change the texture and taste of this pudding. You can do it, but we recommend the chocolate chips. If you choose to use baker’s chocolate, substitute the chocolate chips for 6 ounces of baker’s chocolate. Increase the sugar to half a cup and the butter to three tablespoons.

  • Can chocolate pudding be made into a pie?

    Yes! This pudding is wonderful as a chocolate pie. You will want to double the recipe if you are filling a 9 inch pie plate that is one and a half inches deep or deeper. You can also just prepare the recipe as directed and add a layer of whipped cream.

 

PRO TIP: When it comes to heating milk or cream, gentle and slow is the way to go. If milk or cream gets too much heat, or heats to quickly it can scorch. Stirring constantly helps prevent scorching because it keeps the liquid flowing so that none of it should be touching the sides of the pan long enough for scorching to occur.

Chocolate lover? We’ve got you covered. Check out these other delicious chocolate treasures:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade Chocolate Pudding

5 Ingredient Homemade Chocolate Pudding

Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you’ve ever had!

Prep Time5 mins

Cook Time5 mins

Cooling Time1 hr

Total Time1 hr 10 mins

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Servings: 4 servings

Ingredients

  • 2 tablespoons butter
  • 4 teaspoons cornstarch
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 cup semi-sweet chocolate chips

Instructions

  • In a medium saucepan, melt the butter over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Let cook 1 minute.

  • Whisk in the heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.

  • When the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in the chocolate chips until completely melted. Pour into serving glasses or a bowl.

  • Cover and let cool in the refrigerator until and serve when completely cooled and set, at least 1 hour.

Notes

While the pudding is cooling, place plastic wrap directly onto the top of the pudding in order to prevent a skin from forming. The plastic wrap should touch the top of the pudding directly. 

Nutrition

Serving: 0.5cups | Calories: 777kcal | Carbohydrates: 41g | Protein: 5g | Fat: 67g | Saturated Fat: 41g | Cholesterol: 181mg | Sodium: 100mg | Potassium: 344mg | Fiber: 4g | Sugar: 29g | Vitamin A: 38.9% | Vitamin C: 0.9% | Calcium: 10.5% | Iron: 15.8%

Course: Dessert

Cuisine: American

Keyword: Chocolate Pudding

Homemade Chocolate Pudding

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Ultimate Guide to Homemade Bread

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The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all of the common substitutions to guide you in customizing your bread to your own needs so you can create your own perfect loaf. 

Homemade Bread

There is probably no smell on earth that is more inviting, comforting and symbolic of home than homemade bread. It is like a magnet for family and friends. Many of us have a recipe we’ve tried or one that has been passed down through family and friends. But making bread is also a science. There is a lot that goes into it and there are a lot of possible variations. We’ve included some of those here. After making many loaves of bread and trying many variations, the recipe we decided we like best for its taste and texture is made with milk instead of water, and requires very little kneading.

You will start by warming the milk in the microwave, and then combining that with all of the other ingredients in a stand mixer and letting it knead until a dough ball is formed. This only takes a couple minutes. That dough is placed in a greased bowl to rise for 90 minutes and then transferred to two greased bread pans to rise for another 60 minutes. The bread is then baked for 20 minutes covered and 20 minutes uncovered. Then, it will cool for another 20 minutes. You’re going to learn that the hardest part about this recipe is waiting to eat the bread!

 

SUBSTITUTION GUIDE

  • Water vs. Milk

    Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

  • Oil vs. Butter

    Butter has a lower smoke point than oil, meaning it will brown before oil will when baked. While butter and oil are interchangeable in the same amount when making bread, using butter does produce a better flavor.

  • Honey vs. Sugar vs. Sugar Replacement

    Honey and sugar are fairly interchangeable. You can replace sugar with honey in the same amount. Sugar replacements vary and usually come with instructions for substitution and what amounts to use. The kind of sweetener you use in making bread will alter the end result. Honey may add a floral element, depending on the source of your honey, while artificial sweeteners may add a metallic after taste.

  • Instant Dry Yeast vs. Active Dry Yeast

    This recipe calls for Instant Dry Yeast which requires no proofing time. If you choose to use active dry yeast in this recipe you can do so in the same quantity and proof the yeast by adding it to the warm milk along with the sugar and letting this mixture sit for 5 to 10 minutes before proceeding with the recipe.

  • Wheat vs. White

    Wheat flour is heavier and more coarse than white flour and will produce a more dense bread.  You can use all wheat, a combination of half wheat and half white flour, or use all white flour. The results are pictured below.

Visual Differences Between Whole Wheat and All White Bread

  • What if I don’t have a stand mixer? Can I make homemade bread by hand?

    You don’t need a stand mixer, you can knead this bread by hand. It is physically more work, but it doesn’t require a lot of kneading. You only need to knead the dough until all of the ingredients are combined and a dough ball forms that is smooth and elastic and slightly tacky to the touch.

  • Can I use this recipe in a bread machine?

    Yes. This recipe will work great in a bread machine.

  • Should I use a glass bread pan or a metal bread pan? What is the difference?

    Glass and metal conduct heat differently which means they bake bread differently too. A glass bread pan will produce a softer, less crispy crust. A metal bread pan, especially a darker metal bread pan, will produce a crispier crust that is darker brown in color. You can see the visual difference in the photo below with the loaf made in a metal pan on the left and the loaf made in a glass pan on the right.

Visual  Difference between metal pans and glass pans for baking bread

 

If you’re looking for more bread recipes, here are some of our favorites:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade Bread Recipe

Ultimate Guide to Homemade Bread

The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all of the common substitutions to guide you in customizing your bread to your own needs so you can create your own perfect loaf. 

Prep Time15 mins

Cook Time40 mins

Rising Time2 hrs 30 mins

Total Time3 hrs 25 mins

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Servings: 2 loaves

Ingredients

  • 2 1/4 cup milk
  • 2 tablespoons sugar
  • 2 1/4 teaspoon instant dry yeast
  • 1 tablespoon salt
  • 3 tablespoons melted butter
  • 5 1/2-6 cups all-purpose flour

Instructions

  • In a microwave safe bowl or cup, warm the milk until it is warm to the touch, 100-110 degrees Fahrenheit.

  • In the bowl of a stand mixer combine the milk, sugar, yeast, salt, melted butter, and 5 cups of flour. Knead on a low setting for 1 minute until combined, Slowly increase speed and add the remaining flour 1/4 cup at a time until the dough forms a smooth and elastic ball that is soft and tacky, but not sticky. 

  • Put the dough ball into a greased bowl, cover, and let rise for 90 minutes until double in size.

  • After 90 minutes, divide the dough into two equal pieces. Roll or press each piece into a 9-inch by 7-inch rectangle. Roll each lengthwise into a tight roll and pinch the ends shut.

  • Transfer each loaf into a lightly greased 9-inch by 5-inch bread loaf pan. Cover and let rise for an additional 60 minutes until double in size.

  • Preheat an oven to 350 degrees. Bake bread for 35-40 minutes until golden brown.

  • Remove the bread from the oven and let it cool in the pan for 10 minutes before removing the loaf from the pan and letting it cool completely.

Notes

SUBSTITUTIONS

  • Water vs. Milk

    Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes. 

  • Oil vs. Butter

    Butter has a lower smoke point than oil, meaning it will brown before oil will when baked. While butter and oil are interchangeable in the same amount when making bread, using butter does produce a better flavor.

  • Honey vs. Sugar vs. Sugar Replacement

    Honey and sugar are fairly interchangeable. You can replace sugar with honey in the same amount. Sugar replacements vary and usually come with instructions for substitution and what amounts to use. 

  • Wheat vs. White

    Wheat flour is heavier and more coarse than white flour and will produce a more dense bread.  You can use all wheat, a combination of half wheat and half white flour, or use all white flour. 

  • Instant Dry Yeast vs. Active Dry Yeast

    This recipe calls for Instant Dry Yeast which requires no proofing time. If you choose to use active dry yeast in this recipe you can do so in the same quantity and proof the yeast by adding it to the warm milk along with the sugar and letting this mixture sit for 5 to 10 minutes before proceeding with the recipe. 

Nutrition

Serving: 0.75inch slice | Calories: 138kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 314mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.6% | Calcium: 3.1% | Iron: 7.5%

Course: Bread

Cuisine: American

Keyword: Homemade Bread

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