Thursday, July 13, 2017

dinner take along.

Made new recipe of bread dough.
King Arthur refrigerater bread makes two loaves. 
The last batch 2nd half is above.   Take it out of the canister, knead it a couple of times on a flour covered  board and set it on parchment paper in a Dutch oven to rise in a warm oven, turned off.   
Parchment paper is cheapest at the dollar treee. 

Meanwhile, I cooked a cup of mixed beans in the insta pot with 8 cups of water. Seal, and push the bean button.   Walk away!  When it was done, I released the pressure, (use a towel and a wooden spoon) and drained the bean juice.    Turned the insta pot off.   

I opened two cans of non bpa lined diced tomatoes I paid 39 and 50 cents respectfully, and a handful 
of dried carrots and celery.   The pic is an old pic because i took pics but forgot to G plus them. We added sausage to that one.     I added 2 quarts of tomato stock and Italian spices.   Put the pressure cooker on slow cook for 8 hours. 

Meantime, i swept the kitchen floor and filled the 5 gallon bucket with flour and put  my dishes to soak.   

After the bread doubles in size, I will bake it for 35 minutes, covered, and another three uncovered so it browns on top at 450 degrees.   

The new bread dough will rise on the counter unti double in size.   It is 2 liters now and will be at the four liter mark when i place it covered in the fridge.   Now, it is partially covered to let the gasses out.

Total time, a little mor than an hour.   That's cooking beans from scratch and taking pictures even though they are lost in cyberspace.      

Ill post them on facebook for anyone on my Facebook.   

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