Sunday, November 6, 2011 Homemade Bread

Making the Dough:
2 cups warm water
1 Tbsp yeast
1 Tbsp salt
4 Cups flour.

Mix water, yeast and salt. Wait 2-3 min then add all the flour at once. Mix it in a container with a lid. (But not air tight or the gases will blow the lid off. The recipe seriously said that.) If you can mix it in the container you'll store it in its one less dish.

You don't need to kneed it but use wet hands or a spatula to make sure it's more or less in one piece. Leave covered on the counter for 2-5 hours (I did 2) then refrigerate for a min of 3hrs.

Lasts 2 weeks approx. When you're ready to make the next batch scrape down the sides and make the dough right in the same container. That was their 'easy sour dough' tip.

Baking the Dough:
A pizza peal or wooden cutting board
A pizza stone
A broiler pan
1 Cup water

Pull about a pound of dough (roughly the size of a grapefruit) out of your container an onto a well floured surface. (They recommend a pizza peal, I just used a wooden cutting board like a pizza peal.)

Mound the dough folding it under itself so as to make the top nice and pretty and hide the odds and ends where no one will see. Flour the top and wait 40 min. About 20 min in turn on your oven to 450.

While its preheating the oven should contain a broiling pan and a pizza stone. (A cookie sheet will work too and you don't need to preheat it.) When the 40 min of rising time is up cut a pretty pattern into the top of the bread (I did an X the first time and three slashes the second). And now for the quick part. Slide the dough onto the pizza stone and pour the cup of water into the broiler pan and shut the oven as quickly as possible. Bake for 30 min, until you see a lovely golden brown crust.

A warning. It a pretty dense bread, which I like but I'm also trying to figure out how to make it a little more fluffy.

Saturday, November 5, 2011 a Turkey Pumpkin Chili Date

2 Tbsp olive oil
1/2 onion, chopped
1/2 yellow bell pepper
1 jalapeños, seeded and finely chopped
3 cloves garlic, finely chopped
1 pound ground turkey
1/2 (~7-ounces) can diced tomatoes, with their liquid
1 (15-ounce) can black beans, rinsed and drained
1/2 (~7-ounces) can pumpkin purée
1 cup chicken broth
1 tsp paprika/chili powder
1 tsp ground cumin
1 cinnamon (you'll have to add this to your collection)
1/2 tsp allspice (I know you don't have this either, just do extra cinnamon instead of buying both)
1 Tbsp Sugar (Brown or White)
Salt and pepper to taste

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños cook to soften, 4-5 minutes. Add garlic and cook, stirring frequently, for about another minute.

Add turkey and cook until browned. Add tomatoes, pumpkin, broth, chilipowder, cumin, cinnamon, allspice, sugar, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.




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