I wanted to bake bread today. Just wanted to try out a new recipe for a no-knead bread that I came up with – very simple!
In large bowl, dissolve:
1 envelope dry yeast (I buy the bulk packages so I used about 2 teaspoons – eyeballing again)
2 1/2 cups warm water (110 – 115* F.)
Add:
1/4 cup sugar
1/4 cup vegetable shortening
3 cups flour
1 teaspoon salt (scant)
Beat on low with an electric mixer to blend well -
Then, stir in:
3 cups flour (additional/approximately)
Cover and place in a warm place for one hour.
After an hour, I greased (vegetable shortening) 2 pie tins, but you can use loaf pans or a baking sheet – but my preference today was the have 2 loaves of bread that were rounded.
"Spoon" into your prepared pans.
Of course it doesn't have that nice look like kneaded bread.
Cover and let rise another 45 minutes.
Bake at 350 – 375* F.
My oven was preheated from making my no-roll pie crust (recipe on site) so the bread was done in 25 to 30 minutes – but it depends on you pans, oven, etc.
Remove from oven, spread top with butter while still hot.
Enjoy!
It was nice because after I covered my bread to rise the first time, I started my sausage soup. After I "spooned" my raw dough into my prepared pans, I made my pie crust. The crust was done and the bread went in! Easy!!!
By the time the soup was done, the bread was done – nice and hot and fresh – with a nice texture. And my pie crust was filled and in the refrigerator waiting to be devoured later.
Almost everyone has felt tired to cook and simply opted to order to deliver a pizza. It's the same routine. Get choose the menu, what you want, call waiting article Search and until they show up with the promised food. If like me you have to wait until they at the door, a mad dash to throw some clothes and look halfway decent when you open the door. Then plop on the couch with the box and some napkins and dig in only to the fat and the cheese is too much. Often the whole case is given in the fridge for a late night snack or put a light breakfast. Well, it's a whole field of restaurateurs who want to change our perception of these late-night staple, competing for the world's most expensive pizza to create.
There are a few variations on the country, but two take the cake, so to speak, when it comes to toppings expensive and extravagant prices. The runner is served in a nine-inch round with four pieces. It is crowned above all with six different kinds of caviar. It also contains razor-thin slices of fresh lobster and creme fraiche. To round off the whole, it is given a slight kick with a little wasabi. Perhaps most remarkable of these is generally that it is never cooked. That would of course ruin caviar. Thousand dollars for the whole thing is a unique dish.
The most expensive pizza is still extraordinary. It takes the idea of the former cake and runs with it. It is soaked in cognac topped with lobster. It also has caviar, which was allowed to enjoy, in order champagne. In addition, there are smoked salmon from Scotland and even round game and slices of ham. To all of the cake with a vintage balsamic vinegar and a healthy dose of edible 24-karat gold flakes drizzled said it well over the top excess. This unique treatment ended for the sale of four thousand two hundred dollars.
It may seem hard to understand, how could one of the staples of the American junk food diet and a very popular among the young and impoverished land that so exorbitant prices. It makes sense, though. Many people have worked hard and worked there way up the social ladder. You can come from a working class family background and even appreciate a pizza as a special treat. On the other hand, the taste of pepperoni and mozzarella have come on champagne and caviar. These high-end meals just to satisfy the most demanding and discerning palates and they do not fail to deliver on its promise of decadence.
