The only thing I haven't talked about yet is my choice for the yeast-risen bread for the cookoff this coming Saturday in Red Bluff, California.
With my choice of the spinach and mushroom lasagna roll-ups at the main dish, it makes sense to produce a bread with Italian flavors. I don't plan on getting overly complex here. My aim is to take a recipe that I'm familiar with and make a few modifications.
I figure that I can easily modify the basic Dutch oven bread recipe that I baked at the Winter Camp Cookoff in Colusa, California last January. Instead of baking the bread as a loaf, I'll form individual rolls and season the rolls with melted butter, Parmesan cheese, garlic granules and Italian herbs.
After I form each roll, I'll flattened the dough, brush half with melted butter and then season with the Parmesan, garlic and herbs. I'll fold the rolls and repeat the process for the top of each rolls. This'll produce and nice Italian-style roll that'll compliment the lasagna.
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