Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
This was a simple bake. I know it was talked about yesterday. It called for 4 cups A.P. Flour. I did 3 and 1 whole wheat. I had tonight buttered with ministrone soup. I really enjoyed it. Not sure it's a good sandwich bread, but with dinner, breakfast it is a winner.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Thanks for finding this recipe for us. I made some today with 2 C whole wheat and 2 C bread flour, both KA. I added 4 tsp extra water, a T vital gluten and quarter tsp ascorbic acid. Tried an egg wash and cooked in a dutch oven with the lid on for the first 15 minutes. Very happy with the result.
Very nice, I did the egg wash, and was happy with the results. Yesterday pulled some smoked brisket out of the freezer along with some smoked sharp cheddar. On the bread and in oven for about 7 minutes at 425. Good lunch.
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