- Thread starter
- #18,591
Quote:
ummm HERE!!!! please??
ummm HERE!!!! please??
Shark snipers Wine dots NEW HATCHES and puppies 1/24/2011 update
- Thread starter sonew123
- Start date
- Status
- Mar 29, 2010
- 4,708
- 16
- 211
Quote:
What's the weather looking like for Friday?
I haven't seen anything past Wed. They are hedging on it being a big one???? Hopefully by Friday we'll be OK!!!! You'll love the blanket, they are adorable! Have to get back to Joann's and get more fleece! Oh and remind me when you come I have a PA lottery ticket with $4 that we won from the Farm Show you need to take and cash in. I already rolled the money over to the last lottery but haven't been back to cash it in!
Do you have a Joann's close?
What's the weather looking like for Friday?
I haven't seen anything past Wed. They are hedging on it being a big one???? Hopefully by Friday we'll be OK!!!! You'll love the blanket, they are adorable! Have to get back to Joann's and get more fleece! Oh and remind me when you come I have a PA lottery ticket with $4 that we won from the Farm Show you need to take and cash in. I already rolled the money over to the last lottery but haven't been back to cash it in!
Do you have a Joann's close?
Quote:
ummm HERE!!!! please??
I think here would be great so you do not have to resend to 12 different people
Thank you!
ummm HERE!!!! please??
I think here would be great so you do not have to resend to 12 different people
Thank you!
Quote:
I haven't seen anything past Wed. They are hedging on it being a big one???? Hopefully by Friday we'll be OK!!!! You'll love the blanket, they are adorable! Have to get back to Joann's and get more fleece! Oh and remind me when you come I have a PA lottery ticket with $4 that we won from the Farm Show you need to take and cash in. I already rolled the money over to the last lottery but haven't been back to cash it in!
Do you have a Joann's close?
About 25 minutes into PA.
I haven't seen anything past Wed. They are hedging on it being a big one???? Hopefully by Friday we'll be OK!!!! You'll love the blanket, they are adorable! Have to get back to Joann's and get more fleece! Oh and remind me when you come I have a PA lottery ticket with $4 that we won from the Farm Show you need to take and cash in. I already rolled the money over to the last lottery but haven't been back to cash it in!
Do you have a Joann's close?
About 25 minutes into PA.
- Mar 29, 2010
- 4,708
- 16
- 211
Quote:
Do you have a Joann's close?
About 25 minutes into PA.
Ok, we can just go to Vera and have fun!
Do you have a Joann's close?
About 25 minutes into PA.
Ok, we can just go to Vera and have fun!
I wrote this out for someone who's never made bread before....
This is the easiest bread you will ever make...by hand. The only thing I want you to do before starting this endeavor is to get quality flour (King Arthur All-purpose Flour) and find good yeast. Not the little packets, but the vacuum sealed yeast...usually in 1 lb bags. It seems like a ton...but will last you more than a year especially if kept in the freezer.
Asiago Garlic and Herb Bread
2 Cups of Water
1 Tbsp Sugar
1 Tbsp Active Dry Yeast (could be labeled granular or instant)
6 Cups of King Arthur All-Purpose Flour
1 Tbsp Salt
1 Tbsp Dried Basil
1/2 Tbsp Garlic Powder (more or less to taste...I like more)
1/2 Cup Grated Asiago Cheese (Parmesan works fine, too)
(Cornmeal to sprinkle on baking sheet/ cookie sheet)
Proof the yeast...pour the water HOT from the tap into a mixing bowl. Add the sugar and stir until it dissolves. This is enough time to cool the water down some. (The water temp is fine anywhere between 95 degrees and 115 degrees.) Add the yeast and stir it in. Let this sit about 5 to 7 minutes...you shouldn't need more than this to see the yeast bubbling.
Stir in 1 Cup of flour. Then stir in the salt. (Yeast does not like salt and will be happier if you add it after you stir in that first cup of flour. The flour acts as a buffer to prevent the salt from making an assault on the yeast.)
Stir in the garlic, basil and cheese.
You do not need to sift the flour. Stir in 1 Cup of flour at a time. If it gets too difficult to mix by hand (around the 4 Cup mark) dump the dough onto a floured surface. It is likely you will not need the entire 6 Cups of flour. Start kneading. Sprinkle some flour on top of the dough and fold it in half towards you and push down and away to seal the dough. Fold, push with the heal of your hands (palm), turn the dough clockwise, fold, push, turn the dough. Sprinkle more flour when you need it. It will be sticky at first...just flour your hands if it sticks to you and keep on kneading. You will do this for about 3 to 4 minutes. The ball of dough should hold its shape and not spread like the blob. It is difficult to knead in too much flour...it just makes the dough tough and hard to work with.
Lightly grease another large bowl (or wash the one you were using). Set the dough in it, spin it and flip it over to get a coat all over the dough...this so it doesn't stick to anything. Lay a kitchen towel over the bowl. I set mine on the stovetop of above a warm oven set at 225 degrees.
Let it rise until it has doubled in size. The dough should NOT spring back when poked. This could take an hour or two to rise. My favorite part of this is punching down the dough when it has doubled. The dough at this point feels like unwanted belly fat! I'm a mom...I should know! Punch smack in the middle of the bowl and let the air out of the dough. You can reform it into a ball again. (If you want a more refined bread, let it rise again for another hour. If you want a more "earthy" bread make loaves now. Cut the ball in half. Form 2 new balls. Set them on a cookie sheet sprinkled generously with cornmeal. Let these loaves relax and rise for about 15 to 20 minutes.
While you are waiting, turn your oven up to 475 degrees. This is where you want to create steam (though not necessary it enhances the texture)...place a pan of ice cubes or cold water on the bottom rack of the oven 5 minutes before putting your dough in. The steam creates a chewy/crunchy texture to the crust.
Just before you put the loaves into the oven, take a steak knife and slash a big "plus" sign on the top of each loaf. Bake the loaves for 20 minutes. A few more minutes for a darker crust. (Take care when opening the oven...the steam can hurt!) A way to test if the loaves are cooked through is to thump them...if they sound hollow, they are done. You shouldn't have to go over 25 minutes in the oven.
Grab a stick of real butter. While the loaves are hot, give them a butter rub down. It gives a beautiful sheen and added flavor. Once they cool down a bit...tear into them and enjoy!
Any questions don't hesitate to contact me.
I have had friends BEG me for this recipe...and I will not give it to them! Ha ha!
Don't judge my pan...I've had it since I was 14! Here I did not make circular loaves. Ya'll can shape them any way you want.
This is the easiest bread you will ever make...by hand. The only thing I want you to do before starting this endeavor is to get quality flour (King Arthur All-purpose Flour) and find good yeast. Not the little packets, but the vacuum sealed yeast...usually in 1 lb bags. It seems like a ton...but will last you more than a year especially if kept in the freezer.
Asiago Garlic and Herb Bread
2 Cups of Water
1 Tbsp Sugar
1 Tbsp Active Dry Yeast (could be labeled granular or instant)
6 Cups of King Arthur All-Purpose Flour
1 Tbsp Salt
1 Tbsp Dried Basil
1/2 Tbsp Garlic Powder (more or less to taste...I like more)
1/2 Cup Grated Asiago Cheese (Parmesan works fine, too)
(Cornmeal to sprinkle on baking sheet/ cookie sheet)
Proof the yeast...pour the water HOT from the tap into a mixing bowl. Add the sugar and stir until it dissolves. This is enough time to cool the water down some. (The water temp is fine anywhere between 95 degrees and 115 degrees.) Add the yeast and stir it in. Let this sit about 5 to 7 minutes...you shouldn't need more than this to see the yeast bubbling.
Stir in 1 Cup of flour. Then stir in the salt. (Yeast does not like salt and will be happier if you add it after you stir in that first cup of flour. The flour acts as a buffer to prevent the salt from making an assault on the yeast.)
Stir in the garlic, basil and cheese.
You do not need to sift the flour. Stir in 1 Cup of flour at a time. If it gets too difficult to mix by hand (around the 4 Cup mark) dump the dough onto a floured surface. It is likely you will not need the entire 6 Cups of flour. Start kneading. Sprinkle some flour on top of the dough and fold it in half towards you and push down and away to seal the dough. Fold, push with the heal of your hands (palm), turn the dough clockwise, fold, push, turn the dough. Sprinkle more flour when you need it. It will be sticky at first...just flour your hands if it sticks to you and keep on kneading. You will do this for about 3 to 4 minutes. The ball of dough should hold its shape and not spread like the blob. It is difficult to knead in too much flour...it just makes the dough tough and hard to work with.
Lightly grease another large bowl (or wash the one you were using). Set the dough in it, spin it and flip it over to get a coat all over the dough...this so it doesn't stick to anything. Lay a kitchen towel over the bowl. I set mine on the stovetop of above a warm oven set at 225 degrees.
Let it rise until it has doubled in size. The dough should NOT spring back when poked. This could take an hour or two to rise. My favorite part of this is punching down the dough when it has doubled. The dough at this point feels like unwanted belly fat! I'm a mom...I should know! Punch smack in the middle of the bowl and let the air out of the dough. You can reform it into a ball again. (If you want a more refined bread, let it rise again for another hour. If you want a more "earthy" bread make loaves now. Cut the ball in half. Form 2 new balls. Set them on a cookie sheet sprinkled generously with cornmeal. Let these loaves relax and rise for about 15 to 20 minutes.
While you are waiting, turn your oven up to 475 degrees. This is where you want to create steam (though not necessary it enhances the texture)...place a pan of ice cubes or cold water on the bottom rack of the oven 5 minutes before putting your dough in. The steam creates a chewy/crunchy texture to the crust.
Just before you put the loaves into the oven, take a steak knife and slash a big "plus" sign on the top of each loaf. Bake the loaves for 20 minutes. A few more minutes for a darker crust. (Take care when opening the oven...the steam can hurt!) A way to test if the loaves are cooked through is to thump them...if they sound hollow, they are done. You shouldn't have to go over 25 minutes in the oven.
Grab a stick of real butter. While the loaves are hot, give them a butter rub down. It gives a beautiful sheen and added flavor. Once they cool down a bit...tear into them and enjoy!
Any questions don't hesitate to contact me.
I have had friends BEG me for this recipe...and I will not give it to them! Ha ha!
Don't judge my pan...I've had it since I was 14! Here I did not make circular loaves. Ya'll can shape them any way you want.
Last edited:
- Thread starter
- #18,597
that looks amazing!!! Im going to try this tomorrow night and pray it comes out like that!! thanks Muggs!!!
Quote:
I'm coming to NJ to kick your azz!
I know, it killed me, but I gotta start somewhere!
When I quit smoking...I took a full pack of cigs and crushed them over the toilet bowl, my friends thought I should have given them away. I get why you threw the cheesecake away...you made a point for yourself, but left the rest of us in shock!
I'm coming to NJ to kick your azz!
I know, it killed me, but I gotta start somewhere!
When I quit smoking...I took a full pack of cigs and crushed them over the toilet bowl, my friends thought I should have given them away. I get why you threw the cheesecake away...you made a point for yourself, but left the rest of us in shock!
Last edited:
- Thread starter
- #18,599
Quote:
I know, it killed me, but I gotta start somewhere!
When I quit smoking...I took a full pack of cigs and crushed them over the toilet bowl, my friends thought I should have given them away. I get why you threw the cheesecake away...you made a point for yourself, but left the rest of us in shock!
Maybe I should have given you my ciggs to throw away with the cheescake!!!
I know, it killed me, but I gotta start somewhere!
When I quit smoking...I took a full pack of cigs and crushed them over the toilet bowl, my friends thought I should have given them away. I get why you threw the cheesecake away...you made a point for yourself, but left the rest of us in shock!
Maybe I should have given you my ciggs to throw away with the cheescake!!!
Quote:
When I quit smoking...I took a full pack of cigs and crushed them over the toilet bowl, my friends thought I should have given them away. I get why you threw the cheesecake away...you made a point for yourself, but left the rest of us in shock!
Maybe I should have given you my ciggs to throw away with the cheescake!!!
Or just give me your cigs and momma can give me her cheesecake! It's that kind of day for me!
When I quit smoking...I took a full pack of cigs and crushed them over the toilet bowl, my friends thought I should have given them away. I get why you threw the cheesecake away...you made a point for yourself, but left the rest of us in shock!
Maybe I should have given you my ciggs to throw away with the cheescake!!!
Or just give me your cigs and momma can give me her cheesecake! It's that kind of day for me!
- Status
Similar threads
New posts New threads Active threads
-
Latest threads
-
Muscovy duck acting weird- Started by Vanillaandbean
- Replies: 0
-
Prophylactic treatment for new birds?- Started by Celtic Hill
- Replies: 1
-
-
Chick's Butt sounds like dawn dish soap
- Started by Hxb5101
- Replies: 2
-
-
-
Threads with more replies in the last 15 days
-
-
-
Is frostbite avoidable without electric heating? Should I add heat to my coop?- Started by ChickenShepherd_6116
- Replies: 157
-
-
-
