Bread .......any kind

Recipe?

 

X2

 

I’ll type it out for you when I get back to my computer!

 

I used gluten free all purpose flour, so I would imagine regular flour would work equally as well.

- 2 cups flour
- 1/4 cup coconut oil (you can use vegetable shortening)
- 1 tsp. kosher salt (or 3/4 tsp. table salt)
- 1/2 - 1 cup warm water

Mix flour, oil, and salt together in a stand mixer or food processor. I did the food processor because it was already on the counter. Once cut in and you see small lumps of mixture (similar to biscuit dough), slowly stream in the water while your machine is on. The dough will form a ball when the right amount of water is reached -- I used 2/3 cup in all. Separate the ball into smaller portions (I ended up being able to get 12 of the size you saw in the picture) and rest them in plastic wrap for 30 minutes (allows water to completely absorb, be careful not to dry them out). Roll them out thin and evenly, using additional flour to mitigate sticking. Throw them in a hot, dry pan (cast iron) until they begin to bubble, flip, and toast for 30 second more.

The total process took 1.5 hours with the rest, but I bet my next go around would take 15 minutes work time.

 

Thank you!

 

https://thefoodcharlatan.com/garlic-knots-recipe/

Id bring cook time down to 12-15 min but was really good

 

https://youtu.be/yvfnYodsZ5Y

 

https://youtu.be/IlxwtfJiLpc

Been a minute

 

I saw a cooking show they made some hot water corn biscuits. Holy all that is good!

I made pumpkin bread, just added canned pumpkin to my Italian bread dough. No assring pumpkin spice. Very tasty.

 

I made waffles with 50% acorn meal. Very nice texture and flavor.

 

Burger buns for last night's dinner.

 

My name is Paul and I am a breadaholic.

 

My sister and I like the term carbivore

 

In case you all missed this is the Smoking thread... this goes amazingly well with bread




Cream Cheese mixed with Bacon, Chives and Ranch Dip Mix then coated with Everything Bagel Seasoning and smoked for 2 hours at 225F

 

I made two loaves of bread with 40% acorn flour (no gluten at all) and 60% white bread flour (tons of gluten). It rose and lofted well. I used an overnight starter that was a little wild. The second loaf (pic) I forgot to score the top and it grew an alien head and tongue out one side after starting perfectly round. I ate the head already. Taste is like nutty graham, almost like a light pumpernickel. Really good.

 

https://youtu.be/HM8LfI2n_S0

 

Bought a cookbook recently and this is one of the bread recipes



No flour measurement but it makes 12 loaves. I can only imagine

 

In all fairness, it does say to keep adding flour until it’s the right consistency. Depending on your other ingredients, that could vary greatly.

 

Thanksgiving reminder