contest BEGIN! Bread Bowl Throwdown

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ANNIVERSARY HELMET


We made pizza for dinner and I saved some dough to try and make a helmet.


Dough for 3 medium pizzas and one helmet.

6cups Ap flour

3T sugar

1T salt

1/4 cup oil

2 cups 120° water

1 pkg yeast

Food coloring to paint



Combine flour,sugar, yeast, salt (wisk together) add oil and water. Mix in mixer with dough hook for about 6 minutes. Divide into 4 pieces. Proof in large greased bowls (cover with warm, damp dish towl) place in a warm area. Proof for 2hours.

Paint with food coloring

Bake 15 minutes at 400°


Let cool


Wear to super bowl party.


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OK OK IM AN IDIOT


please remember to spray the metal bowl you use for a mold with cooking spray.


I used a tiny paring knife, but was not totally able to keep it in tact.

It did work though.

If your sense of humor is anything like mine if you showed up to a party and wore one of these they would give you full access to the keg!

:cheers:
 
Grilled Turkey Bacon Club Sandwiches with Tomato Bisque and Baked Crab Dip on Lavash Crackers​
 
Sourdough wheat bran sandwich loaves:
 
Mix together in KitchenAid:
1.5 c. sourdough starter
1.5 c. warm water
3 T yeast
3T sugar
3t salt
4T vegetable oil
~1.5 c. wheat bran
 
When mixed, add ~6.5 c. bread flour and mix for about 8 minutes.
Dump dough onto floured surface. 
Knead by hand for ~1 minute. 
Place dough in an oiled bowl, cover and let rise slowly for about 2 hours
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Punch down dough, shape into loaves and place in greased bread pans.
Let rise slowly about an hour and a half.
 
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Bake at 400F for about 30 min. or until inside temp reads 190F.
Remove from loaf pan and let cool.
Slice for sandwiches.
 
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Smoke Roasted Turkey Breast:
 
 
Dry brine 6 lb turkey breast with ~3t kosher salt over night uncovered in fridge.
Dry rub with 1t black pepper, 1t thyme and 1T Wild Brazil flakes
 
 
Roast on grill with at ~325F until internal temp reads 160F.  Add a few apple wood chunks at the beginning.
 
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Slice turkey for sandwiches.
 
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Lavash Crackers:
 
 
Mix together to form a stiff dough:
3 c. bread flour
3/4 c. water
1t yeast
2T honey
2T vegetable oil
1t salt
 
Knead for 5 minutes.
Wrap in plastic wrap and let rest for 2 hours.
Divide in half and shape into rectangle with hands.
Oil surface and roll very thin with floured rolling pin.
Transfer to parchment paper and lightly moisten dough with water.
Add alternating layers of poppy seeds, sesame seeds and Malih-Helow flakes. (Leave a few unseasoned.)
Cut into crackers with pizza cutter.
 
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Place parchment with dough on cookie sheet and bake at 350F for about 20 minutes. (until golden brown and crispy)
 
 
Baked crab dip
 
Cook enough snow crab legs to yield about 8 oz meat in boiling water for 4 minutes
 
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Shell crabmeat.
 
Crush four or five unseasoned crackers into crumbs and mix with 1.5T melted butter.
 
Thoroughly mix together 8 oz cream cheese about 1/4 c. mayo.
Add and mix:
8 orange serranos, seeded and diced
2T thinly sliced green onions
3T chopped flatleaf parsley
1T lemon juice
1t lemon zest
1t horseradish
2t buddy's fermented sauce #21 (serranos, sicman's superhots, onion, carrot, garlic)
1/4 t black pepper
3 oz. shredded fontina cheese
2 oz. grated Parmigiano Reggiano cheese
 
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Fold in crabmeat and spread mixture into a greased 1.5 qt baking dish.
Thinly slice two fire-roasted 7pot burgundy peppers and arrange slices evenly over the mixture.
Sprinkle cracker crumbs over the top of the whole mess.
Bake at 300F until hot and bubbly.
 
Serve with lavash crackers as appetizer.
 
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Tomato Bisque:
 
 
Fry one small diced onion in 2T olive oil until just starting to carmelize.
Whisk in 1T flour to make a roux.
Whisk in 1.5 c milk and 1/2 c. cream.
Add 1 qt homemade canned reduced tomatoes.
Add about 6 oz. fire-roasted, peeled Hungarian wax peppers, diced.
Add salt, pepper and roasted garlic powder to taste.
Heat (don't boil) to serving temp.
 
 
Cut two slices of wheat bread ^ into ~1/2" cubes.
Toss cubes with olive oil and place on cookie sheet.
Bake croutons at 300F until crunchy and golden brown.
Garnish soup with croutons.
 
 
 
Grilled Turkey Bacon Club Sandwiches:
 
Fry thick cut applewood smoked bacon until shatterific.
Heat CI grill over med-low heat.
Butter two slices of bread and place on grill.
Add one slice of Mazowiecki cheese to one piece of bread and one slice of Gruyere to the other.
Place a pile of sliced turkey and two strips of bacon on one half of the sandwich.
Grill until deep golden brown and crispy.
Assemble sandwich with sliced tomato, leaf lettuce and mayo.
Slice and serve with tomato bisque.
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Texas - Style Chili in a Sourdough Bowl with Grilled Cheese
 
 
Sourdough Recipe
 
600 grams All-Trumps high gluten flour
400 grams water
100 grams fully active sourdough starter
15 grams salt
7 grams instant dry yeast
 
Combine flour and IDY in a bowl.  In another bowl dissolve starter into the water by gently stirring.  Combine dry and wet ingredients until everything is incorporated (1-2 minutes in a Kitchenaid mixer).  Autolyse for 20 minutes then add salt.  Mix 6 minutes at a medium speed on a Kitchenaid mixer.  Transfer doughty an oiled bowl and let proof until it has doubled in size.  Dived dough into 2 pieces and shape.  One was shaped into a boule, the other into a loaf pan.  Let the dough double in size again and then bake.  For the boule have your oven pre-heated to 500f.  Place the boule on a piece of parchment paper and score the top.  Transfer to a baking stone and cover with a large stainless steel mixing bowl.  Lower to 450f and cook covered for 20 minutes.  Remove bowl and leave in oven until desired color on the crust and the internal temp of the bread is 205f.  Place on a wire rack to cool completely.  The loaf pan then goes into the 450f oven for 25 minutes or until the internal temp of the bread is 205f.  Remove from loaf pan and let cool completely.  
 
 
Texas - Style Chili
 
  • 1/2 Tbspn whole cumin seeds
  • 3/4 Tspn whole coriander seeds
  • 2 lbs beef chuck roast
  • 1/2 onion chopped
  • 3 garlic cloves minced
  • ​3 jalapeños chopped
  • 1 Tbspn masa harina
  • 1 Tbspn chile powder
  • 1/2 Tbspn dried oregano
  • 1/2 bottle of beer
  • 14 oz diced tomatoes
  • 1/2 oz unsweetened chocolate
  • 2 whole dried guajillo peppers
Toast cumin and corriander seeds until fragrant, then grind into a powder.  Cube the beef, sprinkle with salt and then brown in a small amount of oil.  After all the meat is browned, let it drain on paper towels.  Into the same pan add onion, garlic, jalapeños, masa haring, chile powder, cumin-corriander powder and oregano.  Cook for 5 - 10 minutes until onion has softened.  Add meat, beer, tomatoes, chocolate, dried guajillo peppers and 1/2 qt of water.  Let it simmer for about 90 minutes, taste and add salt if needed. 
 
Grilled Cheese 
 
  • Buffalo wing cheddar cheese
  • sliced jalapenos
  • 2 slices of sourdough bread
​Butter the sourdough slices, then add a slice of cheese followed by jalapeños and then another slice of cheese.  
 
 
 
Dough before it is split and shaped.
 
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One of the pieces in the dough into a banneton for final proofing.
 
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I actually made 3 loaves, but only used 2 for the meal.
 
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Inside of the boule, made a perfect bowl for the chili.
 
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Slices from the loaf, for the grilled cheese sammie.
 
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Chili cooking.
 
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Assembling the grilled cheese.
 
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The bread really steals the show here.  I was really happy with the crust and texture of the bread on the grilled cheese.  After the chili was gone we picked apart that boule which had absorbed a lot of the juice from the chili.  
 
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