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Smoked Pork Loin, Lots Of Mushrooms, Some Breads, Country Ham Pot Pie & A Killer Version Of My Chees
- Thread starter smoking b
- Start date
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tonyabeachlover
Fire Starter
I am going for the ingredients today. Will try your cheesecake tomorrow. Thanks again!
deansomers
Smoke Blower
I will look at ur cheesecake. Thx for the link smokinb!
newsmokeguy
Smoke Blower
All those breads are cool! I want 2 make something like ur mushrooms on the weekend. They realy look bangin!
kuewinit
Newbie
Now that's what I call a meal. Your one hell of a cook. Can I get that loaf of bread recipe from you?. Everything looks amazing!
They are really good! I highly recommend them
Thanks man
kuewinit
Newbie
No problem man. I just got up here - gonna make something to eat then I will get it up for you
Ok here you go...
You need to start this the day before you want the bread - I generally start around noonish...
Mix 1 tsp yeast, I cup rye flour & 1 cup water together. Cover & let it sit for 6 - 8 hours
After 6 - 8 hours add 1/2 cup rye flour, 1/2 cup AP flour & 1 cup water. Mix together. If you have an altus add 2 Tbsp of it to make a big difference. Cover & let sit overnight.
The next day add 2 cups AP flour, 2 cups bread flour, 1 1/2 Tbsp yeast, 2 tsp coffee mixed with 2 oz. water, 1 tsp ground toasted fennel seed, 1/4 cup molasses, 1 Tbsp salt & 5 Tbsp unsweetened cocoa. Mix together well. Add 1 cup water & mix again. Keep adding water till it comes together into a stiff dough - it usually takes around 1/2 cupish more for me. The dough will be tacky at this point.
Knead the dough for a good 10 minutes till you can stretch it without it breaking right away - it may or may not pass a window pane test but it should be close. Let it rise for an hour in your bowl then punch it down. Form 2 loaves, put into loaf pans & let rise till doubled in size.
Preheat your oven to 375 & punch the loaves down one last time. Let them rise one more time till doubled in size.
At this point I like to beat an egg yolk & brush the tops of the loaves then sprinkle them with oatmeal or cornmeal - this is optional but I like to do it.
Put the loaves in the oven for approximately 45 - 50 minutes till you get a nice hollow sound tapping on them - my oven takes 50 minutes.
After baking remove from oven & take loaves out of pans as soon as they are cool enough to handle - this keeps the sides from sweating & getting soft....
Set the loaves on cooling racks for a couple hours before slicing so they don't get "sad"
After cooling, slice & enjoy your bread
kuewinit
Newbie
Awesome! I can't wait to make it... Thanks again!
Ok here you go...
You need to start this the day before you want the bread - I generally start around noonish...
Mix 1 tsp yeast, I cup rye flour & 1 cup water together. Cover & let it sit for 6 - 8 hours
After 6 - 8 hours add 1/2 cup rye flour, 1/2 cup AP flour & 1 cup water. Mix together. If you have an altus add 2 Tbsp of it to make a big difference. Cover & let sit overnight.
The next day add 2 cups AP flour, 2 cups bread flour, 1 1/2 Tbsp yeast, 2 tsp coffee mixed with 2 oz. water, 1 tsp ground toasted fennel seed, 1/4 cup molasses, 1 Tbsp salt & 5 Tbsp unsweetened cocoa. Mix together well. Add 1 cup water & mix again. Keep adding water till it comes together into a stiff dough - it usually takes around 1/2 cupish more for me. The dough will be tacky at this point.
Knead the dough for a good 10 minutes till you can stretch it without it breaking right away - it may or may not pass a window pane test but it should be close. Let it rise for an hour in your bowl then punch it down. Form 2 loaves, put into loaf pans & let rise till doubled in size.
Preheat your oven to 375 & punch the loaves down one last time. Let them rise one more time till doubled in size.
At this point I like to beat an egg yolk & brush the tops of the loaves then sprinkle them with oatmeal or cornmeal - this is optional but I like to do it.
Put the loaves in the oven for approximately 45 - 50 minutes till you get a nice hollow sound tapping on them - my oven takes 50 minutes.
After baking remove from oven & take loaves out of pans as soon as they are cool enough to handle - this keeps the sides from sweating & getting soft....
Set the loaves on cooling racks for a couple hours before slicing so they don't get "sad"
After cooling, slice & enjoy your bread
palladini
Smoking Fanatic
Yes, you keep making and eating those, you doctor will make lots of money, some day in the future!
& there we go...
Chocolate overload cheesecake!
& finally to finish up the meal was a slice of the new chocolate overload cheesecake.
WOW!!
This thing is crazy rich & satisfying! I'm pretty sure I will continue to do this to my chocolate cheesecakes!
newsmokeguy
Smoke Blower
What exactly are you trying to say with a statement like that to Smokin B?? :-o
You're quite welcome
- May 12, 2011
- 22,167
- 7,168
Ok, I'm late to the party but, WOW, some great looking grub! Thanks for the bread recipe. I will be adding it to my to do list with the recipe for the Cheese Cake from your other post...JJ
Thanks Jimmy
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