Any Home Bakers Here?

N F C said:

I made it similar to the Rueben Stomboli (post #12029).

Made my pizza dough and added some Italian seasoning to it. After the dough raised, I rolled it out into a rectangle and added the toppings (thin sliced pepperoni, chopped black olives & mushrooms, some minced garlic, mozzarella cheese, than a bit more pepperoni). Rolled it up, brushed it with egg wash. Baked it in a 450* oven for about 22 minutes.

If you do it, don't roll your dough out too thin (you don't want the fillings to poke holes in the dough). And you don't want your fillings to be too bulky or it will be hard to roll up.

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Aria said:

Ron, THAT IS A BEAUTIFUL LOAF OF BREAD. SOURDOUGH?
Aria

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N F C said:

Here's something I hadn't thought to do before...smoked hard boiled eggs:
firefighters-smoked-hard-boiled-eggs

Has anyone tried this? I wonder if the egg shell would crack during smoking.

Might have to give this one a try once we get the smokers up & running.

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jnicholes said:

Hello,

I came across this thread and wanted to join. I bake a LOT of things. One thing I specialize in as a hobby is making cheese. Saturday I made a wheel of Farmhouse Cheddar, it is aging now. It will be done when a friend of mine visits from Japan.

Jared

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