I'm posting all my articles as my blue check mark expires this month. I don't know if my articles will be available then. I'm not renewing it because I get approximately 20 views on a post. Why pay to not have anyone see my posts and recipes??
The first bears are trickling in as Brooks Falls heats up. A little salad to hold us over until the salmon rush.
Which bear did you guess would be the first sighted?
Good afternoon friends! Hope you’re all having a wonderful Father’s Day!
I’ve been asked a few times for my bread recipe, so here it is. I made this one up while I was in school. It’s very versatile — makes two small baguettes or one larger loaf. My family’s favorite version is Garlic Cheddar Bread.
Basic Bread Recipe (makes 2 small baguettes or 1 loaf)
Ingredients:
• Bread Flour — 20 oz (570g)
• Active Dry Yeast — ½ oz (16g)
• Fine Sea Salt — ⅜ oz (14g)
• Water — 13 oz (370g)
Instructions:
1. Mix all ingredients until the dough looks “shaggy.”
2. Let the dough rest (hydrate) for 5 minutes.
3. Knead on low in a mixer fitted with a dough hook for 5–6 minutes. When the dough starts to climb the hook, it’s ready.
4. Optional Garlic Cheddar version: Add 1 tsp onion powder + 1 tsp garlic powder + your favorite cheese. Knead until fully combined.
5. Place dough in an oiled bowl, cover, and let it ferment (rise) for 2 hours — it should double in size.
6. Punch down the dough and shape into your desired loaf.
7. Dock/Score the top of the loaf with a sharp knife or bread lame for a better rise and classic look.
8. Proof for 30–45 minutes. While proofing, preheat oven to 425°F with your Dutch oven inside.
9. Bake covered for 25 minutes.
10. Reduce heat to 400°F, remove lid, and optional: add more cheese on top.
11. Bake an additional 20–25 minutes until golden.
Pro Tips:
• The dough is fairly wet/sticky — that’s normal and helps create a great crust.
• For even better flavor and texture, try a cold ferment: after the first rise, put the dough in the fridge overnight.
• Score the top right before baking for the best oven spring.
Enjoy! This one is pretty forgiving and turns out great every time. Let me know how it goes if you try it.
I've never made this recipe, but I do make sorghum cookies. Delicious!
Sorghum Soft Gingerbread Recipe - A Cabin In The Ozarks Episode - Old Co... https://t.co/cI1wSlPBgD
On one side of the Reflecting Pool there’s the MSM claiming that the algae is still there, on another side leftists are protesting to bring the algae back, and on another side leftists are trying to vandalize the pool.
TDS needs to be officially classified as a mental disorder.
Stop bitching about payouts, some of y’all worse than the people you claim to despise!
Post something original and not a bunch of regurgitated nonsense. Maybe reply to those that support you! 🤔💡
I’m sick of seeing it on my feed. FFS, get a job, do something. Good lord. Here’s a picture of a squirrel to make you feel better!! 🤣🤣🤣🤣🤣🖕