Let’s make some bread
Gather up 6 cups of flour, 2 teaspoons salt, half a cup of sugar, quarter cup of vegetable oil, 2 cups of warm water, a couple tablespoons of dry active yeast, and a little olive oil.
Mix the sugar and water until dissolved. Add the yeast and wait 10 minutes until it gets frothy. Add the oil and salt. Mix well
Add the flour a half a cup at a time constantly stirring and agitating until all ingredients are combined and doughy.
Flour a board lightly and kneed the dough until the texture is consistent throughout.
After the dough is kneeded, oil a bowl heavy with olive oil and roll the dough all around in it until it’s well coated. Cover with a damp kitchen towel and let the dough rise,about an hour.
That’s it for now, I’ll be back in an hour to finish up. Need to set some butter out to soften, lol.
Ding…One hour later
Now the dough has about doubled in size, so you punch it back down. This does two things, first it releases alot of the larger bubbles inside the dough that holds CO2. You can’t see them much, but they are there and need to go.
Secondly by punching down the dough and kneeling it a little (not much, just fold it into itself about 6 or 8 times total) you strengthen the gluten chains and get a more bready texture vs a crusty one.
Then cover it and let it sit another half hour or so. It needs to rise to about half its size again.
See ya back in half an hour or so
.
…
Ding, 45 minutes later.
Punch the dough back down again and fold into itself another 4 times.
I’m doing a couple kinds and sizes, so I cut the dough ball into two pieces about a third in one and two thirds in the other.
Kneed the larger ball another 4 times, just folding it into itself again, and put it into a well olive oiled baking pan.
Stretch the smaller ball out and add some olives and pimentos evenly, and then fold the dough back into itself 4 more times just enough to bury the olives consistently, roll it into shape, and plop it into a well olive oiled baking pan.
Now, preheat the oven to 350 and wait another 30 minutes or so until both loaves rise to about half their original size again.
I like the olive and sea salt bread, so if you do too just put some olive oil on top of the dough and sprinkle kosher salt on top before it rises all the way.
Ding, another 35 minutes and that’s it.
Put a dab of butter on top to hold the salt and enjoy.
bon appetit
EF
dude thanks for that! We have been wanting to do this. can i get active yeast at the store? also, instead of vegetable oil can we just use olive or avocado oil?
A long time ago, it’s a “mother” to keep
see what I did there?
I betcha the boys devoured that
Y’all gettin any rain over at the camp?
2 and a half inches today.
It’s a camp day, doing some cooking for a gang tonight and trying to clean this cabin up.
2 and a half inches today.
It’s a camp day, doing some cooking for a gang tonight and trying to clean this cabin up.
We sure could have used a swell guy like you at our old camp back in the day
bacon wrapped venison back strap. I will say though, next time i’m gonna just fry the bacon in a cast iron pan and use the bacon grease to fry the venison. i usually put on a grill and cook until bacon is done, but someone told me to try this in oven. the venison get’s cooked before the bacon can crisp up. so meat was too done. Owell…
and of coarse i had to cook a few plain pieces for the doggies. 
That method works well, you just need to use larger pieces of venison and cheaper thin-thin sliced bacon
Still, that looks awesome.
It’s taken this long, but I’ve built a mother of a starter (see what I did there), and it’s finally “alive”
