Eats/Reads

From Cuisinart site . 1 package of active dry yeast 3 cups (375g)  unbleached, all-purpose bread flour 2 eggs 4 heaping tablespoons sugar 1 teaspoon vanilla 4 tablespoons oil 1 teaspoon salt 1/2 cup (125ml) warm (105-110°F) water 1 egg mixed with water for egg wash handful of sesame or poppy seeds Sprinkle yeast over water in a small bowl or cup, add sugar and watch it bubble, about five minutes. Pour the above mixture into a food processor; add flour and then the rest of the ingredients. Mix and let it rise (It’s okay to cover and leave it in the food processor or remove it to a greased bowl and cover) for about an hour. Punch down the dough (press pulse a few times) and let it rise again (about an hour). Separate the dough into four pieces. Use three to make the main bread, and use the fourth piece to make a smaller braid that you’ll pinch into place on top of the main braid. Place the braided dough into a greased bread pan and cover. Let it rise another hour. ...

(From Weber’s Real Grilling, 200) Marinade: 1/2 cup rice wine vinegar 2 tablespoons canola oil 2 tablespoons granulated sugar 1 tablespoon soy sauce 1 to 2 teaspoons hot chili garlic sauce 6 boneless, skinless chicken thighs, about 4 ounces each 1 plum tomato 4 large handfuls baby spinach leaves, about 12 ounces 1. To make the marinade. In a small bowl, whisk the marinade ingredients. 2. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally. 3. Remove the thighs from the bag, reserving the marinade. Pour the marinade into a very large skillet and set is aside. Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. (I used our wok on high heat.) 4. Meanwhile, bring the marinade to a boil over high heat and allow to boi...