The Old Folks Home

[ronott1]

That looks delish, Ron

Yum!

I am making creamy asparagus soup for dinner and the bread will go well with it

 

[superchemicalgirl]

I baked a new bread today! It is Rosemary Cheese Bread. I used Romano cheese

View attachment 1611391

I think I need that recipe .

 

[ronott1]

I think I need that recipe .

Temperature: 460°F

Ingredients

· 1/4ounce package or 2 1/2 teaspoons active dry yeast
· 2 teaspoons sugar
· 1 cup warm water (105° to 110°)
· 1/4 cup extra virgin olive oil
· 3 1/4 cups bread flour
· 1 tablespoon chopped fresh rosemary
· 1 tablespoon cracked black pepper
· 1 teaspoon salt
· 1 1/2 cups(6ounces) shredded Asiago or Parmesan cheese, divided

· 1 large egg, lightly beaten

Instructions

Preheat oven to 460F. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in olive oil. Stir in flour and next 3 ingredients until a soft dough forms. Turn dough out onto a lightly floured surface. Knead in 1 cup cheese; knead 5 minutes or until smooth and elastic. Shape dough into a ball, and place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Shape dough into a round loaf and place on bottom of the Emile Henry Bread Cloche sprinkled with flour. Cover with bread cloche dome lid. Let rise 25 minutes. Preheat oven to 460°. Cut 3 or 4 (1/4 inch wide) slices into top of loaf. Combine egg and 1 tablespoon water; brush on top of dough. Sprinkle loaf with remaining 1/2 cup cheese. Bake covered with bread cloche dome lid, 45 minutes or until loaf sounds hollow when tapped; let cool. Makes 1 (1 1/2-pound) loaf.

 

[Latestarter]

Oven temp 460°? Really? That high? Which rack height... low, center, high? Do you have to use a bread cloche dome lid? (have to google that... )

 

[drumstick diva]

Sorry Chicka, somehow I fell asleep instead of answering. I believe AVID for spider mites. It's not the most pleasant thing to use. Please Google it to read all the cautions etc.

IN the olden days, before my supplier died of a heart attack, he would sell me small bottles of various things. It was great because most come in greenhouse sizes much too big and expensive for home growers.

Really miss him, he was a true gentleman. John Cook ran "Cape Cod Violetry." His wife grew violets. He gave me great advice, saved me a bunch of $$$ giving me better prices on light stands and plant light fixtures(with bulbs farther apart than residential ones.) than other outlets.

All my pots, milled spaghum peat moss, vermiculite, perlite etc. came from him.

I don't believe any of his relatives (?) have continued the business. He said he had an 18' trailer and was a one man shop, following all the Violet, etc. shows aside from his mail order business.

 

[ronott1]

Oven temp 460°? Really? That high? Which rack height... low, center, high? Do you have to use a bread cloche dome lid? (have to google that... )

The baking instructions are for using a ceramic bread baker cold in the oven. I use a clay bread baker. Lid in the oven for 30 minutes at 450. The dough was proofing on the base. I put the hot lid on the base(cold), put into the oven and baked for 30 minutes. It was done then.

Modify the dough for the type of pan, pot or baker being used.

I used:



It is more seasoned now though

 

[drumstick diva]

gee I don't have any of those ceramic bread bakers. I'm just going to make Pumpkin loaf (from Libby's mix) it's easy and I just put into loaf pans, any leftover mix goes into muffin pans. Love, love, love, this bread.

 

[pennyJo1960]

I may add several ingredients but all go in bread pans even my sourdough or french breads I like putting them in bags.. We buy bags by the 4 packs gallon, quart and sandwich size... I have a sealer machine food saver you can remove all the air or just seal it regular sized loafs fit one gallon bags

 

[ronott1]

The dough can be baked in any type of pan you want. The cooking time and temps would need to be adjusted

 

[Beer can]

Oven temp 460°? Really? That high? Which rack height... low, center, high? Do you have to use a bread cloche dome lid? (have to google that... )

In-laws wood fired brick oven was always 450+, quick and fast, always the best when it has some crust on it