Jonny's Cookbook

Sunday is baking day and sometimes when I bake bread I like to mix it up and throw in some things from the fridge that are leftover from last week's meals or shopping. Sometimes it ends up meh...but this one turned out fantastic. It's easy to get creative with the filling in breads. I'd love to hear how you've adapted this for yourself.     Ingredients 2 1/2 cups warm water 8.5 g (1Tbsp) active dry yeast 12 g (1 Tbsp) sugar 780 g (6 1/2 cups) all-purpose flour, sifted 12 g (2 tsp) kosher salt 115 g (1/4 cup) softened unsalted butter 4.5 ounces sliced olives 160 g Swiss Cheese, cut into 1" cubes 6 sliced green onions (green parts only)  Directions Pour warm water into a lage bowl and dissolve sugar. Sprinkle yeast on top, give it a stir, and let sit for about five minutes, until the yeast dissolves and foams. Sift three cups of flour on top of the water/yeast mixture and use a spoon to blend it together. Sift in the the rest...

  There almost nothing I like more than cooking out on my Traeger in our backyard. I use it nearly year-round and swear that it can make anything I cook taste 10x better. With one big exception. The first few times I tried cooking any meat I wanted seared and cooked quickly at a high temperature--think steaks, hamburgers, etc--I was sooo disappointed. My steaks turned out dry. My burgers were more baked than smoked or grilled. It wasn't what I wanted, and for a while was resigned to just using my Traeger to smoke meats. I cooked steak and burgers on a cast iron pan in the house. And then one day I had a light bulb moment--why not put the cast iron on the Traeger? After some trial and error and tips from my buddies, I finally figured it out and now cooking hamburgers on the Traeger is one of my go-to meals during the summer. So, how do you get that sear with the smokey flavor? The key isn't outside. It's in your kitchen. I have a cast iron grill pan...