Monday, June 18, 2007
What happened to this bread? See this helpful troubleshooting chart for bread baking tips. Attractive in a geode, but not in bread.
Sunday, June 17, 2007
1 pound of ground meat
1 chopped onion
A can of tomato sauce(or not)
A little garlic
Seasonings of your choice
Finely chopped cooked cabbage(optional)
A little Tabasco sauce
Cook all this in a skillet and set aside.
2 c. warm water(not hot, or you'll kill the yeast)
2 tablespoons yeast
1/4 cup sugar
1 1/2 tsp salt
1/4 cup butter
6-61/2 cups flour
Mix together all ingredients, adding the flour a little at a time. During the last cup or two of flour, you'll have to mix by hand in the bowl, kneading the flour into the dough ball. When well mixed, take the dough out, and knead for a few minutes until dough is elastic.
To knead: Push the dough out with the heels of your hands, and roll back toward you by folding the dough over. Repeat this step over and over.
Grease a bowl, place the dough in, turning once. Place towel over the top and place it somewhere warm until it doubles in size, then punch down, knead and separate into dough balls. Roll out the balls into circles, and place meat sauce in the middle, fold over and pinch sides closed. Cook for 15 minutes on a greased sheet at 350 degrees.
The crust on these was light and a little salty. It's very good crust, in fact I plan to use this crust recipe for pizza.
I didn't make this meat filling, I used leftover spaghetti sauce with meat, and threw in some leftover green beans and leftover braised cabbage. Good way to use up leftovers!