posted by Adam Cogen Wick <awick@school.cs.indiana.edu>
(makes a lot)
- 1 package active dry yeast
- 1 can Cream of Potato Soup
- Some Water
- 2 tablespoons shortening/butter/margarine/whatever
- 2 tablesppons sugar
- LOTS of flour (6-7 cups)
- 1 small can/bottle tomato sauce
- 1 small to medium sized packages mushrooms
- Some amount of garlic
- Some amount of basil
To make:
Remove rings and watches and change out of your good clothes.
I don't care what kind of apron you have, flour will ALWAYS
find its way to your clothes. Its one of the laws of nature.
Find a very large mixing bowl. Very gently mix 1/4 cup warm
water (note the warm; very hot and very cold water are bad)
and the yeast. It should bubble a little bit and smell
fairly distinctive.
In a pot, make some cream of potato soup. I use Campbell's,
but feel free to make any brand or make your own. Campbell's
has the advantage of being cheap and the differences between
cheap and fancy cream of potato is going to be lost.
In yet another smallish pot, melt the margarine. When melted,
add a cup of the soup, the sugar, some finely chopped garlic
(I use about 1/3 a clove, but I like garlic), and 3/4 cup
of water. Some bread recipes claim you should also add a
tablespoon of salt; I don't, cause I haven't noticed much
difference between adding and not adding and my blood pressure
is too high. Turn off any heat and stir.
When the liquid mixture above becomes lukewarm, add to the
yeast mixture and stir gently. Slowly start adding and mixing
flour into the mixture. Personally, I add a cup, mix, and
repeat. The amount of flour you need will vary; you want the
dough to be dry enough that it doesn't stick (much) to an
unfloured board, but wet enough that its one cohesive mass.
On the subject of bread mixers and food processors: I don't
use my food processor to make bread, but that's purely because
mine wouldn't be able to make this much dough. Just use your
hands. Half the fun is in the kneading.
Knead. Knead quite a bit. Then put the dough back in the
bowl, cover the bowl and put it somewhere cool and dry.
Personally, I just toss the bown in an unheated oven. Works well
enough.
Grab the leftover soup, put it in a bowl and get a spoon. Go
over to your computer, eat your soup, check your email, write
fluffy yet witty posts to soc.bi. Clean your bowl and put it
back in the cupboard, have a nice, long snog with your partner
of choice. Watch some TV. Hopefully about two or three hours
have passed. If not, go back to snogging your partner.
Hopefully you haven't forgotten where you put your dough (I
did once). Take a look at it. Books on bread making say that
it should have "doubled in bulk". Generally, at this point,
I've forgotten how bulky the dough was originally, so I won't
comment on the truthfullness of this statement. Just nod,
turn to your partner, and say "Yup, it doubled" in a wise
voice.
Find a large cutting board or clean counter and flour it.
Gently roll the dough into a somewhat rectangular shape. I
try to get the dough down to about half an inch (a little
over a cm) thick, but if you find yourself pushing hard,
stop. Pour about half a cup (exact amount depends on the
area of the dough) of tomato sauce onto the dough and evenly
distribute. You really don't need that much, so don't
overdo it. I generally do only slightly more than a thin
glaze.
Wash and dry your mushrooms and basil, and distribute
over the dough. Now you should have a rectangular
piece of dough with an even amount of tomato sauce,
mushrooms and basil. Carefully roll the dough into
a cylindrical shape. You should do it width-wise:
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I have never gotten it to roll right the other way.
Find a baking sheet, grease it, and put your creation
on it. Preheat an oven to 400 degrees. When its heated,
put the cooking sheet in the oven. After 15 minutes,
turn the oven down to 350. Cooking times vary depending
on the flour and the oven; generally it takes another
20+ minuts. Check frequently; when the dough is
golden-brown, remove. Let cool a few minutes before
cutting.
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