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TOPIC: What's_for_Dinner
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lamb burgers with cheddar cheese...........garden salad key lime pie

Rockport MA
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League play tonight, so burgers and fries at the lanes.

Littleton CO
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Creamy I think you mean ciabatta...

Here's the recipe I use:

For biga (starter): 1 cup plus 1 tablespoon room temp water 1 1/4-ounce package dry yeast 3 1/3 cups bread flour

For dough: Biga 3/4 cup plus 2 tablespoons room temp water Pinch of dry yeast 1/2 cup plus 3 tablespoons semolina flour 2 1/2 teaspoons salt Additional semolina flour

Make biga: Place water in processor. Sprinkle yeast over. Let stand until yeast dissolves, about 8 minutes. Add 1 cup flour; process until blended. Scrape down sides of work bowl. Add 1 cup flour; repeat processing and scraping. Add remaining 1 1/3 cups flour. Process until small moist clumps form. Gather dough into ball (dough will be firm); place in large bowl. Cover; chill overnight (biga will soften, resembling thick oatmeal in texture).

Make dough: Pull biga into walnut-size pieces; place in a clean large bowl. Add water, yeast and 1/2 cup plus 3 tablespoons semolina. Using 1 hand, squeeze ingredients together 2 minutes. Work dough 4 minutes by scooping sections from sides of bowl and pressing into center, blending into very soft, shaggy mass. Using spatula, scrape dough from sides of bowl into center. Let dough rest in bowl, uncovered, 10 minutes.

Sprinkle salt over dough. Using 1 hand, knead dough by rotating bowl 1/4 turn at a time, scooping dough from sides and folding down into center until dough starts to come away from sides of bowl, about 5 minutes. Scrape dough from hand and sides of bowl. Cover bowl with towel; let dough rest 20 minutes.

Rotating bowl 1/4 turn at a time, fold dough over onto itself 6 times; turn dough over in bowl. Cover with towel and let dough rest in bowl 20 minutes.

Bake bread: Preheat oven to 425°F. Sprinkle work surface with additional semolina. Turn dough out onto semolina. Using pastry scraper or large knife, cut dough in half; keep halves separated. Let stand, uncovered, 20 minutes.

Sprinkle 2 large baking sheets with additional semolina. Transfer each dough half, semolina side up, to 1 sheet. Stretch each dough half to 16x4-inch rectangle. Press fingertips into dough in several places to dimple surface (characteristic of this bread). Bake until golden brown, about 25 minutes. Cool. (Can be prepared 2 weeks ahead. Double-wrap in aluminum foil to freeze.)

Windermere FL
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LW or anyone else who might know... have you ever made ( and I KNOW spelling is off but hey only have a minute til kid comes in ) chibatta bread/rolls??? And if so would you share tips recp. with me??

Myerstown PA
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Here, I cook my grits creamy with milk. I only use stone ground and I buy from a place in N. Georgia. Check out Nora Mill with the dot and com stuff. They also carry a great hushpuppies mix. Even though I'm not a canned or mix person, I make an exception for this one! Depending on what the grits are going with, I may make cheese grits.

Saint Augustine FL
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Gina, I like grits! How do you cook your grits... regular, creamy or al dente?

Gibsonia PA
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but SHe, do you know "what's a grit?"

San Antonio TX
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She, you're so cute not knowing what a hushpuppy is! :-)~

K

Oklahoma City OK
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Ginger Chicken Stir-fry, with rice.

Carrie

Corpus Christi TX
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PF Chang's

Mongolian BBQ

Orange Peel Shrimp

San Antonio TX
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(8318 posts)
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TOPIC: What's for Dinner
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