Okay. I'll admit it. Sometimes I get stuck in my cooking.
...Difficulty venturing out to the unknown. Not because I don't want to, but more due to the need to feed a number of family folks every Sunday.
So I do what I know I'll be successful at. Meat + Fire = Sunday dinner.
That being said, this site has been inspirational in getting my off my Boston Butt and venturing into the unknown. ...I never made a roux until I met a certain fella here. Now its second nature to me.
It's thankful that I am for the ideas and encoragment that I've received from this marvelous place and those friends here that I've made.
So after posting tons of brisket, countless pork butts, ribs and flocks of turkeys I present to you for the very first time, the humble loaf of bread.
I always like to give credit to those recipes I have stolen. So Roller, Thank you. ..Turned out pretty darn good. b
From Rollers Post:
Ingredients
Adding bread flour one cup at a time.
After one hour the dough has doubled in size. Holy crap this thing might take over the house!
I drop them into 9x5 loaf pans and let rise again for another 30 minutes. Then into the oven at 350 degrees.
After 30 minutes I remove them from the oven. Hey! Looks like a loaf of bread right?
Removed from the pan and then it hit me. Oh man.. Oh... Man... The smell. Nothing better.
It looks perfectly baked. Excellent texture.
Taste test... Ruby approves.
An awesome experience. Thanks again to Roller for the guidance.
B
...Difficulty venturing out to the unknown. Not because I don't want to, but more due to the need to feed a number of family folks every Sunday.
So I do what I know I'll be successful at. Meat + Fire = Sunday dinner.
That being said, this site has been inspirational in getting my off my Boston Butt and venturing into the unknown. ...I never made a roux until I met a certain fella here. Now its second nature to me.
It's thankful that I am for the ideas and encoragment that I've received from this marvelous place and those friends here that I've made.
So after posting tons of brisket, countless pork butts, ribs and flocks of turkeys I present to you for the very first time, the humble loaf of bread.
I always like to give credit to those recipes I have stolen. So Roller, Thank you. ..Turned out pretty darn good. b
From Rollers Post:
Ingredients
- 2 cups warm water (110 degrees F/45 degrees C)
- 2/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Adding bread flour one cup at a time.
After one hour the dough has doubled in size. Holy crap this thing might take over the house!
I drop them into 9x5 loaf pans and let rise again for another 30 minutes. Then into the oven at 350 degrees.
After 30 minutes I remove them from the oven. Hey! Looks like a loaf of bread right?
Removed from the pan and then it hit me. Oh man.. Oh... Man... The smell. Nothing better.
It looks perfectly baked. Excellent texture.
Taste test... Ruby approves.
An awesome experience. Thanks again to Roller for the guidance.
B
