The BUTT Foamheart
- Thread starter foamheart
- Start date
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Foam’s Light Bread
Ingredients:
3 ¼ C Sifted GP Flour
¼ C Sugar
¼ C Olive oil or (lard)
1C Warm water ( ½ C + ½ C)
1 each egg, at room temp.
Large mixing bowl, sift 3 ¼ C of flour and ¼ C sugar, add a double pinch of salt.
Proofing the yeast (Checks it to ensure its potent)
In a warm 2C measuring cup add the whole egg in its shell and place under running hot water for a min. or two. I keep my eggs in the reefer so they are cold. Remove the egg and set aside.
Fill ½ C of luke warm water to the measuring cup with a little sugar and a little flour mix till dissolved. Sugar and flour…. Maybe ¼ teaspoon. The yeast needs something to eat so it can become gassy. Add a package and a little yeast and dissolve. Wrap in a tea towel to keep warm while it percolates for about 5 mins.
After a few mins if you can see foam floating its alive! Add the egg, and I add maybe a ¼ C of honey. Mix well and add to the flour mixture. Now fill the cup with the other ½ cup of hot water and swirl to clear the sides of the cup. Add to the flour mixture. Go ahead and get and other ¼ C, you’ll probably need it, but wait to see if you do.
Making the dough
Add the oil to the mixture and I mix with a salad fork, If it get too dry had some water. Turn out on a lightly floured counter. Rinse the mixing bowl and fill with hot water and let it sit.
Kneading the dough
Now it’s all the fun, fold and knead and beat it with the rolling pin! The longer you do it the finer the crumb, most recipes say 10 mins. I usually last 5. It all depends upon what the dough is being made for. When you’ve had enough, get the clean hot dry mixing bowl and wrap it with a towel (to hold the heat), add a little oil and place the pretty side of the dough ball down, give it a swirl in the oil and flip it over. This coats it so it wouldn’t dry or stick. Leave a tea towel over the top and walk away.
First raise
In an hour and a half, check it and it should have double or tripled in size. Punch down, then set ‘em up as to what you are making. Be careful and do not over work at this point. I will near always get 2 of these pans of rolls. Or one of rolls, and the other half had some nutmeg a bit of sugar and make donuts, or roll out and make cinnamon rolls, or throw in a bread pan and make loaf bread…. Remember though they are going to double or triple in size. Whatever you do, keep ‘em warm, and wrapped when you get them happy. This is now the second rise. Just walk away.
Second raise
A hour and a half later, its into a 350 oven till done, usually 25 mins. but up to 45 mins. till done.
If you want a hard crust, spritz water in the oven once, if ya want pretty brown hit it with and egg wash before baking, I like my rolls pulled light brown and wiped with butter and returned to the oven till done.
There are a million things you can do, add herbs, you can add more sugar or less, warm milk instead of water, spices like cinnamon, salt, peppers, etc etc…. , cheese. Its as open as your own imagination. This is light bread, not to be confused with the more specific ethnic breads.
One package of yeast is plenty, the extra is to give you a helping hand with that first try.
There are a thousand ways to make dough; I simply explained how I do light bread dough. There are more websites for making breads than for making smoke. Once you get started you’ll be hooked. The kneading has such therapeutic benefits.
Ingredients:
3 ¼ C Sifted GP Flour
¼ C Sugar
¼ C Olive oil or (lard)
1C Warm water ( ½ C + ½ C)
1 each egg, at room temp.
Large mixing bowl, sift 3 ¼ C of flour and ¼ C sugar, add a double pinch of salt.
Proofing the yeast (Checks it to ensure its potent)
In a warm 2C measuring cup add the whole egg in its shell and place under running hot water for a min. or two. I keep my eggs in the reefer so they are cold. Remove the egg and set aside.
Fill ½ C of luke warm water to the measuring cup with a little sugar and a little flour mix till dissolved. Sugar and flour…. Maybe ¼ teaspoon. The yeast needs something to eat so it can become gassy. Add a package and a little yeast and dissolve. Wrap in a tea towel to keep warm while it percolates for about 5 mins.
After a few mins if you can see foam floating its alive! Add the egg, and I add maybe a ¼ C of honey. Mix well and add to the flour mixture. Now fill the cup with the other ½ cup of hot water and swirl to clear the sides of the cup. Add to the flour mixture. Go ahead and get and other ¼ C, you’ll probably need it, but wait to see if you do.
Making the dough
Add the oil to the mixture and I mix with a salad fork, If it get too dry had some water. Turn out on a lightly floured counter. Rinse the mixing bowl and fill with hot water and let it sit.
Kneading the dough
Now it’s all the fun, fold and knead and beat it with the rolling pin! The longer you do it the finer the crumb, most recipes say 10 mins. I usually last 5. It all depends upon what the dough is being made for. When you’ve had enough, get the clean hot dry mixing bowl and wrap it with a towel (to hold the heat), add a little oil and place the pretty side of the dough ball down, give it a swirl in the oil and flip it over. This coats it so it wouldn’t dry or stick. Leave a tea towel over the top and walk away.
First raise
In an hour and a half, check it and it should have double or tripled in size. Punch down, then set ‘em up as to what you are making. Be careful and do not over work at this point. I will near always get 2 of these pans of rolls. Or one of rolls, and the other half had some nutmeg a bit of sugar and make donuts, or roll out and make cinnamon rolls, or throw in a bread pan and make loaf bread…. Remember though they are going to double or triple in size. Whatever you do, keep ‘em warm, and wrapped when you get them happy. This is now the second rise. Just walk away.
Second raise
A hour and a half later, its into a 350 oven till done, usually 25 mins. but up to 45 mins. till done.
If you want a hard crust, spritz water in the oven once, if ya want pretty brown hit it with and egg wash before baking, I like my rolls pulled light brown and wiped with butter and returned to the oven till done.
There are a million things you can do, add herbs, you can add more sugar or less, warm milk instead of water, spices like cinnamon, salt, peppers, etc etc…. , cheese. Its as open as your own imagination. This is light bread, not to be confused with the more specific ethnic breads.
One package of yeast is plenty, the extra is to give you a helping hand with that first try.
There are a thousand ways to make dough; I simply explained how I do light bread dough. There are more websites for making breads than for making smoke. Once you get started you’ll be hooked. The kneading has such therapeutic benefits.
Nice smoke Foam, those homemade buns look awesome and the butt, wow! Looks mighty tasty ! Enjoy, ya have some good chewin there. Justin
Thanks Foam, i think i'll try my hand at baking myself. When i was a kid [fresh from Germany, my family immigrated] and we first came to Minnesota, we were dirt poor and my mom baked everything from scratch. I got into cooking but although i loved the smell of fresh baked rolls,breads, ect. i never got into baking. I've been telling my daughters that i'm going to get into baking and this will do it. Heck, homemade buns for my sausage LOL. Reinhard
LOOK AT MY BABY!! B....B...B...B... Baby!
If you can't see it, since I can't in the picture I assume you can't either, The box is 195, The butt 197. Well I had the door throw open waking her up to get her picture! She didn't complain at all.
Note that complete burn and even with the vent partially close. All white ash.
When I poked her with my finger, it felt like a balloon filled with warm water. I believe had I punctured the outer skin the insides would have poured out the hole. No brine, no injection, no water pan, no moisture needed. Although they are good ways to modify flavor, just don't need 'em for moisture here.
I bet oldschoolbbq would smile. BTW we are now 19+ hours in to the "race". I just don't see why we hurry. BTW I am sure I could pull it now if wanted.
Stay tuned for more.
If you can't see it, since I can't in the picture I assume you can't either, The box is 195, The butt 197. Well I had the door throw open waking her up to get her picture! She didn't complain at all.
Note that complete burn and even with the vent partially close. All white ash.
When I poked her with my finger, it felt like a balloon filled with warm water. I believe had I punctured the outer skin the insides would have poured out the hole. No brine, no injection, no water pan, no moisture needed. Although they are good ways to modify flavor, just don't need 'em for moisture here.
I bet oldschoolbbq would smile. BTW we are now 19+ hours in to the "race". I just don't see why we hurry. BTW I am sure I could pull it now if wanted.
Stay tuned for more.
Very nice Foam! That's gonna make some tasty sammies for sure! And thanks for sharing your bread recipe...already copied and pasted to my favorite recipes folder!
Red
Red
Thank you sir, its why I like low and slow, not only can you drink more while smoking but you have to worry about its so much. I like a smoke ring as well as the next guy but I threw it in yesterday and slept all night! I'll catch ya a Bear View Money shot in awhile!
LOL..... don't blame me! The recipe is for light bread rolls, the buns have less sugar and oil. Oil and eggs make bread heavy. Make it once, you'll start experimenting and its as addictive as smoking you'll start spouting big words like autolyze.....LOL Its a huge stress reliever for me, and it has that same satisfaction you get from a great bacon smoke. That smell.... next your daughters will be showing up for lessons.
Why thank ya sir, wish you could smell it......... I usually rub ity and let it sit overnight before smoking, I did notice this bark is not as black.... we'll see.Looks great Foam,. Looks from the pics ya gotta nice bark on er.Justin
Thank you Red, I appreciate it. The bread is like smoking, its intimidating until you just wade in and do it. Then you tweak it a couple a times then you'll wonder why you ever thought it would be hard. I can do it, 'nuff said. LOL
Very nice Foam! That's gonna make some tasty sammies for sure! And thanks for sharing your bread recipe...already copied and pasted to my favorite recipes folder!
Red
I pulled Beatrice, I figured she was so pretty she deserve a more personal name that just Butt or baby!
Twenty hours later! Ain't Beatrice a cutie?
Going to let her sit, she's been hard at it and probed for 20 hours, she deserves a break to relax and gather her thoughts.
Thinking about a sweet NC Cole Slaw, sure wish I had some green tomato pickles and maybe I can find some bread and butter pickles.
Be back later with some money shots!
Twenty hours later! Ain't Beatrice a cutie?
Going to let her sit, she's been hard at it and probed for 20 hours, she deserves a break to relax and gather her thoughts.
Thinking about a sweet NC Cole Slaw, sure wish I had some green tomato pickles and maybe I can find some bread and butter pickles.
Be back later with some money shots!
Awesome Looking Butt, Foamy!!!
And the Buns look Perfect !!!!
I leave my vent open all the way all the time, so I don't get any stagnant smoke hanging around. I get about 11 or 12 hours on straight Hickory. I can get 16 or more hours if I add 50% Cherry, if it doesn't go out because of the Cherry being mixed in.
Awaiting the Money Shots!!!
Bear
And the Buns look Perfect !!!!
I leave my vent open all the way all the time, so I don't get any stagnant smoke hanging around. I get about 11 or 12 hours on straight Hickory. I can get 16 or more hours if I add 50% Cherry, if it doesn't go out because of the Cherry being mixed in.
Awaiting the Money Shots!!!
Bear
Thank you sir! And I really see the vent as a non-issue. Since the IT was 145 in the first 6 hours at a 220 box temp. If you only get 8 hours, that is plenty of smoke easily. I bet were we to actually test, we'd learn that 4 hours would be more than sufficient. In the old smoke house the reason I recon they smoked so long was due to the large area the smoke had to cover. Its not like I have to cut and split wood for the smoker anymore so why be stingy?
Awesome Looking Butt, Foamy!!!
And the Buns look Perfect !!!!
I leave my vent open all the way all the time, so I don't get any stagnant smoke hanging around. I get about 11 or 12 hours on straight Hickory. I can get 16 or more hours if I add 50% Cherry, if it doesn't go out because of the Cherry being mixed in.
Awaiting the Money Shots!!!
Bear
I only regulate the vent cause its bred into me. I smoked for a long long time with no vent. Its like mopping now I guess, something to do to make me feel like I was involved in the smoking, I have some control. LOL
Went ahead and pulled so I could get some finishing sauce in there to do its magic!!!!!! Beatrice loves JJ's finishing sauce!
OMG just inject it into my arteries!!! All that black burnt stuff on the half tray I just threw away........ NOT!
I usually put the good bark in a separate bowl by the pulled pork and hope everyone is scared enough of the talk to not be a pig!
A big bowl of heaven
Making Cole salad as we speak........ I am starting to get excited!
Stay turned for a money shot!
OMG just inject it into my arteries!!! All that black burnt stuff on the half tray I just threw away........ NOT!
I usually put the good bark in a separate bowl by the pulled pork and hope everyone is scared enough of the talk to not be a pig!
A big bowl of heaven
Making Cole salad as we speak........ I am starting to get excited!
Stay turned for a money shot!
Last edited:
Ok, Ok....
Looks at the crumb on those buns...... <puffs out chest>
Made NC Cole Slaw, you've seen it before. I wanted some of those Curley-Q French fries but settles for................
Cayenne Onion Rings! (with purple onions!)
And now the Bear-View!
This might be the best thing I have eaten this year!
Now with the top down and ready for action!!!!!
It just don't get much better! Oh and the BBQ sauce, furnished by Short Sugars Pit BBQ in Reidsville NC. OMG this is good.
Thanks for checking it out. Low and slow, no worries just good food.
Looks at the crumb on those buns...... <puffs out chest>
Made NC Cole Slaw, you've seen it before. I wanted some of those Curley-Q French fries but settles for................
Cayenne Onion Rings! (with purple onions!)
And now the Bear-View!
This might be the best thing I have eaten this year!
Now with the top down and ready for action!!!!!
It just don't get much better! Oh and the BBQ sauce, furnished by Short Sugars Pit BBQ in Reidsville NC. OMG this is good.
Thanks for checking it out. Low and slow, no worries just good food.
Last edited:
Believe it or not, I built that plate for me, My 89 year old Pop took it (on purpose), and left me his smaller one, AND he cleaned that plate! Not just the sandwich either. I was amazed! I have to admit it was pretty good though.
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