|Soft and tender sandwich buns.|
|Snowing and Cold in Indiana.|
The first recipe is adapted from the recipes given on the King Arthur Flour web site. I always use their flours. I am making both with the bread machine set on the dough cycle. Then I shape before the second rise.
|Fresh from the oven.|
1 C. water (110 to 115 degrees F)
2 T. soft butter
1 large egg
3 1/2 C. flour (I use King Arthur All-Purpose)
1/4 C. sugar
1 1/4 t. salt
1 T. instant yeast
(If making in the hot summer or in a humid environment reduce the water to 3/4 C. This should yield a smooth slightly soft dough.)
3 T. melted butter
|Bread machine dough cycle.|
Cover the dough and let it rise until doubled in bulk (1-2 hours).
Gently deflate the dough and divide it into 8 pieces. Shape each piece into a round ball: flatten to about 3" across. Place onto a pizza stone, a lightly greased, or parchment lined baking sheet. Cover with a clean and very damp tea towel and let rise until noticeably puffy, about 1 hour.
The second adaptation is from the blog Annie's Eats. She credits King Arthur with the original recipe. My adaptation again makes the rolls on the dough cycle and I am adding ground Flax seed into the dough for added nutritional value.
|Brushed with butter right from the oven.|
1 T. honey
1 C. milk 110-115 degrees F
1/4 C. water 110-1150drgrees F
1 T. soft butter
3 1/2-3 3/4 C. flour
1 t. salt
2 T. ground flax seed (optional)
1 T. instant yeast
Place all of the wet ingredients into the bottom of the bread machine bucket. Add all of the dry ingredients except the yeast. Make a trough across the top of the flour mixture and sprinkle the yeast into the well you have formed. Place the bucket into the machine and start the dough cycle,
|Dough formed into balls and ready for the final rise.|
|These were baked on my pizza stone.|
|Rich and slow roasted pork shoulder.|
1/2 of a whole pork shoulder trimmed
1 T kosher salt
1 t. garlic powder
1 t. fresh ground black pepper
A few shakes of Soy Sauce
BBQ sauce of your choice
Heat the oven to 225 Degrees F. Rub the meat on all sides with the combined seasonings. Place the roast in a large covered cast iron Dutch Oven and slow roast for 10-12 hours until the meat is fork tender. Shake generously with soy sauce and let set for 20-30 minutes. Pull apart with forks and add your favorite BBQ sauce. Serve on rolls with dill pickles and sweet sliced onions.