Originally Posted By: Steezo
Or just make no-knead bread. It takes 5 minutes to mix up the ingredients, then it sits covered overnight. The next afternoon, you fold the dough a few times, let it sit a couple hours and then plop it into a preheated pot in the oven and cover it. The dough is so wet that it releases steam which makes the outside get super crispy. I use the ceramic insert from an old slow-cooker to cook mine in. It takes a little while to get used to dealing with a super wet dough, but it's worth it. The finished product tastes better than bread from a bakery.

Here:




Too messy and intensive. I like throwing shit in a pan, pressing a button, enjoying the smell for three hours, then indulging in bready goodness. Not shitting on your culinary advice, Steeze, but this bread machine thing is pure magic. I seriously think some magical food wizard used a time machine and brought this preposterous device back in time with him.




Just look at that warm, tasty, motherfucking slab of pumpernickel. this was made using actual ingredients from scratch. None of that "bread in a box-just add water" bullshit. I'm talking real motherfucking raw ingredients. Took me eight minutes and two button presses. Now try and explain that without using any references to witchcraft and wizardry, Mr. "I live in Alaska and cook awesome things".



Edited by fartz (01/01/13 07:24 AM)