Orvil is cooking yummy homemade bread & easy egg bites tonight! Make sure to subscribe to our channel and click the arrow below for the full recipe!!
Artisan bread
* 3 and 1/4 cups bread flour (spooned and leveled) plus more for hands and pan
* 2 teaspoons instant yeast
* 2 teaspoons coarse salt (see not
* 1 and 1/2 cups cool water
* optional: cornmeal for dusting pan
1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
2. Cover the dough tightly and set on the counter at room temperature .Allow to rise for 2-3 hours. The dough will about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
3. Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife, cut dough in half. Place dough halves on the prepared baking sheet. Using floured hands, shape into 2 long loaves approximately 9”x3” about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
4. Preheat the oven to 475 degrees.
5. When ready to bake, using a very sharp knife, score the bread loaves with 3 slashes, about 1/2 inch deep. If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
6. Place the dough on the nonstick baking sheet into the oven at 475 degrees for approximately 20-25 minutes or until the crust is golden brown and makes a hollow sound when the loaf is gently tapped.
7. Remove the bread from the oven and allow to cook for at least 5 minutes before slicing and serving.
Egg Bites
* 5 eggs
* ½ cup of shredded gruyere or Swiss cheese (or other cheese of choice)
* ¼ cup full fat cottage cheese
* ¼ teaspoon kosher salt
* Couple cracks of fresh black pepper
* 2 thick slices of cooked paleo sugar freebacon
* Non-stick spray
1. Cook bacon. Let bacon drain and remove excess grease. Chop bacon into small bite sized pieces. (I like to cook the bacon a little on the crispy side as it’ll absorb some moisture during cooking.)
2. Preheat oven to 300 degrees. While preheating place a baking dish with approximately 1”of water on the bottom rack of the oven to create a humid environment to help the eggs cook evenly.
3. Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20 seconds until light and frothy.
4. Grease muffin tins or spray with nonstick spray. Split mixture around approximately 6 muffin slots and fill almost to the tops. Divide chopped bacon among the 6 filled tins.
5. Bake in oven for 30 minutes or until the center of the egg bites are set. Remove from oven and let cool for 5 minutes, then carefully remove from muffin tin with a spatula or fork.
This is one of my favorite breakfast meal prep recipes. It’s extremely versatile and you can make changes in your protein and cheeses without affecting the recipe. For example try it with chorizo and cheddar, or breakfast sausage and Gouda. It’s quick and easy to just reheat and enjoy!
Original of the video here
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