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Roll your own with peppers   You are logged in as Guest
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Posts: 3736
Joined: Nov. 18 2010

Roll your own with peppers 

As I was just chewing on something delicious for breakfast, me thought to suggest thelike to everyone.

Do you have a bakery near your place that would be making real bread, at best perfectly well and delicious? (In Germany, a traditional dorado for bread varieties, real bakeries have become very rare for sure.)

Actual bread does not only make for a whole other sensation in consistency, fragrance and taste, but makes quite a difference for one´s health in the same time.
With baking-powder & chemistry styrofoam-like "breads" grains ingredients won´t be split up and leave the digesting section untouched. Pretty much all you get is calories.

Around 20 years or so ago there was a scientific investigation. Turned out that a group consuming common commercial bread varieties had 30% less antibodies in their immune system than individuals of a group that were consuming true bread. That´s a dramatic difference.

So, for whom wanting to try it out, it is no big fuzz. And if you have only a tiny bit of feeling as a cook, the results will be really great tasting. (My fellows here -where there never existed fine bread- get really excited when I serve them such -and other foreign specialities.)

Having had only ~ 15 turns or so of making homegrown loafs, baguettes etc. I tweaked in on a certain kind that is most easy to make without any cuts on quality and taste.

It basically means efforts like this (in my ~ 1m oven, for 8 breads, each of which suffices for two meals):

~30 minutes of preparation
~45 min. break
~20 min. prep.
~45 min. baking

That makes for 50 minutes of simple work for 16 meals bread. Not hard at all.
Ingredients being little in number and easy to obtain. Procedure really easy to do.

Last night I tried this base for a variety with fried onions and peppers in there. Nice!
I´d be glad to share recipe. And there can be found many more on the internet.

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