sarukun is a no-recipe-givin' mofo
and i will not stand for this chicanery.
3 cups unbleached white bread lfour
1.5 tsp salt
.5 oz fresh yeast
1 cup lukewarm water
1.5 oz prosciutto (tear into smalle pieces)
1 tsp freshly ground black pepper
1. Sift salt and flour in a large bowl and make a well in the center. Cream yeast with 2 tbsp of water, then gradually mix in the rest. Pour into the center of the flour.
2. Gradually beat in most of the flour with a wooden spoon. Beat gently to begin with and then more vigorously as the batter thickens. After most of the flour has been incorporated, beat in the remainder with your hand to form a moist dough.
3. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover lightly with oiled saran wrap and leave to rise in a warm place for 1.5 hours, or untiled doubled in bulk.
4. Turn out and knock back (punch down), then knead for 1 minute. Flatten to a round, then sprinkle with half prosciutto and pepper. Fold in half, and use remaining prosciutto and pepper. Roll up, tucking in the sides.
5. Place on backing sheet and leave to rise for 30 minutes. On a lightly floured surface, roll into an oval, fold in half and seal the edges. Flatten and fold again. Seal and fold again to make a long loaf.
6. Roll into a stubby long loaf. Draw out the edges by rolling in both hands. Return to baking sheet and leave rise for 45 minutes, or until doubled. Preheat oven to 400F (Gas 6).
7. Slash top of loaf diagonally three or four times, and bake for 30 minutes, or until golden. Cool on a wire rack.
This is the dinner I had today. From mixing the yeast to beginning to eat total time was about 3 hours. Keep in mind about 2 of those hours were waiting for the bread to rise and cooking up the pasta and sauce (which took like 30 minutes). Actual time spent doing actual things: one hour, maybe 1:15.
Impressions: I love garlic- in my opinion, the sauce needed like another half or double the garlic we used. I also would have used more vermouthe, but I was sharing with my mom, so I had to keep things mild.
The bread turned out a bit thick. I'm sure this is on account of the extra water I added: next time it will be perfect. I also was a little too "safe" with the prsciutto. Next time I will use 4 or 5 pieces instead of 2. On the whole, the bread is pretty tasty, and a decent first attempt.
Next time.... Banana bread....!?
sarukun on
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Indie Winterdie KräheRudi Hurzlmeier (German, b. 1952)Registered Userregular
I'm a very big fan of intense flavors. I want to be able to taste everything that I put into my food. I imagine most people would say I over season my food. It looks gorgeous, but all in all I kept saying to myself "needs more something-something"
Better yet, make the dick loaf and be sure to snap a picture of your mom as the slow dawning realization of what this is hits her.
You have to make every meal special, you know.
The helmet portion will be devoured before parents have any chance to behold the chicanery their son gets up to. I got a secret identity to maintain, here!
We put together a mighty fine pizza crust last night.
Then to finish it off, put pizza sauce, mozzarella, roasted red peppers and home-made italian sausage on it.
Fucking tasty.
Trillian on
They cast a shadow like a sundial in the morning light. It was half past 10.
Posts
That's goin into Sausages, mushrooms, onions, garlic, a tinch of oregano, and fresh basil and rosemary from our yard.
Before Cream
After Cream
How's that bread doin'?
It doesn't look street enough. Better take a blade to it.
There we go.
Now get it in that oven. Preheated to 400, babies.
Heck yeah.
Now, when it comes out, which side are you going to butter and have sex with?
and i will not stand for this chicanery.
My mom says she got it at Ross of all places.
3 cups unbleached white bread lfour
1.5 tsp salt
.5 oz fresh yeast
1 cup lukewarm water
1.5 oz prosciutto (tear into smalle pieces)
1 tsp freshly ground black pepper
1. Sift salt and flour in a large bowl and make a well in the center. Cream yeast with 2 tbsp of water, then gradually mix in the rest. Pour into the center of the flour.
2. Gradually beat in most of the flour with a wooden spoon. Beat gently to begin with and then more vigorously as the batter thickens. After most of the flour has been incorporated, beat in the remainder with your hand to form a moist dough.
3. Turn out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover lightly with oiled saran wrap and leave to rise in a warm place for 1.5 hours, or untiled doubled in bulk.
4. Turn out and knock back (punch down), then knead for 1 minute. Flatten to a round, then sprinkle with half prosciutto and pepper. Fold in half, and use remaining prosciutto and pepper. Roll up, tucking in the sides.
5. Place on backing sheet and leave to rise for 30 minutes. On a lightly floured surface, roll into an oval, fold in half and seal the edges. Flatten and fold again. Seal and fold again to make a long loaf.
6. Roll into a stubby long loaf. Draw out the edges by rolling in both hands. Return to baking sheet and leave rise for 45 minutes, or until doubled. Preheat oven to 400F (Gas 6).
7. Slash top of loaf diagonally three or four times, and bake for 30 minutes, or until golden. Cool on a wire rack.
Bam.
Look at that mess. It is baking like crazy.
Gold. Pure gold.
This is the dinner I had today. From mixing the yeast to beginning to eat total time was about 3 hours. Keep in mind about 2 of those hours were waiting for the bread to rise and cooking up the pasta and sauce (which took like 30 minutes). Actual time spent doing actual things: one hour, maybe 1:15.
Impressions: I love garlic- in my opinion, the sauce needed like another half or double the garlic we used. I also would have used more vermouthe, but I was sharing with my mom, so I had to keep things mild.
The bread turned out a bit thick. I'm sure this is on account of the extra water I added: next time it will be perfect. I also was a little too "safe" with the prsciutto. Next time I will use 4 or 5 pieces instead of 2. On the whole, the bread is pretty tasty, and a decent first attempt.
Next time.... Banana bread....!?
Except water in the dough.
edit: oh, you did. look at that.
Look that is just how it is supposed to be shaped.
I suppose I could make a dick loaf one of these days.
What should I make it out of though....
You have to make every meal special, you know.
howsa bout a nice dark rye?
The helmet portion will be devoured before parents have any chance to behold the chicanery their son gets up to. I got a secret identity to maintain, here!
you make me want to make some bread myself
but I have no baking tools and no money with which to buy any
Then to finish it off, put pizza sauce, mozzarella, roasted red peppers and home-made italian sausage on it.
Fucking tasty.
They cast a shadow like a sundial in the morning light. It was half past 10.
Actually, the ants are gone now, aside from a few scattered remnants of their once-mighty empire.
They were going for bits of food in my garbage can so I washed that fucker out good and proper.
Fresh Italian sausages.
I'll write it up after I get back from my job interview.
zombutt
I lived for 4 years without an oven.
I am going to bake like it is 1699.
Oh, sweet. Good luck on the interview.
About the only way I could walk away form this without a job is if I shot the interviewer in the face.
If I winged him I'd probably still get it.
Awesome, competition.
Because if we have a bake-off, I think that might be a bit unfair.
Hmm.
You either work for a pizza place, or a bakery as a line mixer.
Right?
I'm torn between doing the same one as you, including the rest of the meal which looked fucking delicious. Seriously.
Or doing something original, when you're making your own bread why stop there?
I'm thinking meatballs actually, no idea why.
I'll post pics and progress up tomorrow. Thank christ for no work thursdays.
You fuckers are in for a treat tomorrow.
you haven't lived
holy shit