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I played D&D back in the day..never killed any old ladies..never killed any animals (that I didn't eat, or that didn't deserve it)..never had a satanic orgy (unfortunately, since that would be pretty cool, if I was the only guy)..
We also played a game called Vampire..SSDD..played it with a bunch of head banger pot heads that I went to high school with..I'm sure they haven't changed a bit..the "leader" of the group was dating my sister..so they tolerated me..
What's you budget?!Quote:
Originally Posted by TheBelly
And Happy Sunday hoz!
Just waiting on this jalapeno cheddar bread to rise a little more. I think this one could stand to rise for a few days actually, since it seems to be moving pretty slow, but I'm too excited to try it!
Share the recipe? Or is it only a knead to know basis?Quote:
Originally Posted by Irving
It's basically this video with some tweaks.
I set the oven to 400 degrees, and also set a heat safe pan full of water on the bottom rack for extra moisture, and bake for around 35ish minutes. If you have a thermometer, cook it until the internal temp is 206-210 degrees. If you don't have a temp, then sticking a skewer or anything in the middle, and pulling it out when it is near dry (hardly anything sticking to it) when pulled out will get you there. If you cook for the full duration of whatever recipe you're using, and the inside isn't ready, just keep on cooking. I don't even really have a time to be honest.
Pretty much all no knead bread recipes use a dutch oven or pyrex with the bread covered for the first 20 minutes, then uncovered for the last 15 minutes. That works fine, but I like the bread pan because it gets you closer to the shape of a loaf of bread and makes it more usable. I don't even cover the bread. Once the bread is done, pull it out of the oven and remove it from the pan to let it cool. If you leave it in the bread pan, the bottom will get soggy. FINALLY, don't cut it open until it cools for maybe 10 minutes, and if you keep it in a plastic bag, an old bread bag, or even a shopping bag, it will stay soft for over a week. If you don't keep it wrapped up, it will turn ROCK hard in only about 2-3 days.
Oh, almost forgot, haha, as far as the cheddar jalapeno part, I just made it up and this is my first run. I did the same recipe, but added 1/2 tsp pepper, 3/4 tsp minced garlic, 1/2 cup cheddar, and 1/4 cup of chopped up jalapeno. We'll see how it works out. With the regular bread, I usually put in 1/4 tsp of pepper and probably 2 tbsp of honey. Have fun.
Thanks. I'm going to try this for Christmas dinner.
No problem. No knead dough tends to come out tasting a bit like sour dough. If you decide this is something you want to do more often, read this awesome article all about the science behind no knead dough and you'll feel like you know a lot more about what you're doing. Good luck!
http://www.seriouseats.com/2011/06/t...ead-dough.html
Ha! My iPad autocorrected humping to humbling.Quote:
Originally Posted by HoneyBadger
I see what you did there... [LOL]Quote:
Originally Posted by bogie