1 1/3 c Warm Water; 110/115F degree
4 tb Honey
4 pk Active Dry Yeast
8 c Bread Flour; or less
1 c Cornmeal; not cornmeal mix
1 1/3 c Whole Wheat Flour
FILLING FOR DOUGH:
1/2 c Country ham; minced and
-fried until crisp 1 lg Onion; White, 1/4" dice
1/3 c Chile Pulp;Anaheim, seenote
6 tb Molasses
1/4 c Vegetable Oil
1 1/2 ts Salt
1 Egg; lightly beaten
1 14oz can of Yellow Hominy
2 tb Oat Bran; dust on top
seenote: Dried Chiles, reconstitute 6 to 8 Anaheim or Numex Peppers, scrape the flesh from the inside of the skin, discard the skin. using a sturdy fork mash the pulp until smooth. Use any other method for mashing chiles. NOTE,NOTE, Use only recipe amount of this mixture. seenote: Hominy, drain 14 oz. can of hominy, rinse slightly and chop a little. Until the hominy is in 1/3 hominy size..... Lightly grease a baking sheet. Sprinkle with 1 tb cornmeal. Set aside. Chop the Ham and Onion separately, into small dice or large mince, fry the ham in a dry hot pan to crisp the edges of the ham. Remove ham from pan. Add onions to the same pan, stir over medium heat for 8 to 10 minutes. Cook the Onions until golden brown,
DO NOT brown until crisp. Mikenote: Pay attention to stirring at this step. NO crisping. Combine onions, ham, and hominy and stir to mix well, let this cool. In a 4 cup measuring cup, stir the honey into the water and sprinkle the yeast on top, stir until dissolved. Set aside. Use the dough hook for this project. In the mixing bowl of a heavy duty stand mixer, combine bread flour, 1 cup of cornmeal, whole wheat flour, molasses,
vegetable oil, salt and egg. mix on low speed for 1 minute. Add the water/honey/yeast mix, Onion, chopped Hominy, Ham, Chili Pulp, and enough of the remaining flour to form a soft dough. Mix on low speed for 2 minutes. Knead on low speed, adding additional flour as needed, for 8-10 minutes or until the dough is smooth and elastic and no longer sticky. Cover the mixing bowl and let rise until doubled, 1 to 2 hours. I usually freeze half of this dough for a later loaf. Divide dough into two balls, freeze in a non stick sprayed, gallon plastic bag. Continue this recipe with remaining dough. Punch down the dough on a lightly floured surface. Roll the dough into a 14" circle, fold it in half, overlapping, slightly off center, so the top layer is set back about 1" from the bottom edge. With a sharp knife,or dough scraper, make 4 or 5 equally spaced cuts from curved edge to folded edge, about 2/3 the way across the loaf (cutting through both layers). Separate the cuts slightly so the loaf opens up and is crescent shaped. Place on the prepared baking sheet and let rise until doubled in volume, about 45 minutes...............Preheat the oven to 375F degrees. Let rise in warm room for 45 minutes, place in 375F degree oven for 45 minutes, or until it is nicely brown on top and the interior temperature is 200+F degrees. Remember this bread is fairly wet, and it will go against some of the rules of breadmaking. Use a flour sifter/duster to lightly flour the dough on the board if it seems too sticky to handle. Brush the loaf with the melted butter and sprinkle the remaining 1 tb of Oat bran over the loaf. Bake for 40 minutes or until done. Remove to a wire rack and
let cool completely.
How To make Country Ham and Hominy Bread X Two's Videos
I Could Eat This Soup Everyday and Never Get Tired Of It! Beef & Vegetable Soup Recipe ❤
This beef and vegetable soup recipe is do good!
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Ingredients
1 1/4 lb ground beef
28 can crush tomatoes
2 tbsp beef bouillon ( add a little at a time until you get the right taste)
1 onion
2 stalks celery
2 carrots
1/2 red bell pepper
thyme, rosemary, oregano
1 cup mixed vegetables
2 potatoes
1 tsp onion powder and garlic and herb seasoning
1/2 tsp dried thyme, pepper
enough water to get to the consistency you like
1 tsp wostichier sauce
1 tsp sugar
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How to Cook in a Dutch Oven |Top Tips for Outdoor Cooking
Camping season is coming and it's the perfect time for outdoor cooking. I'm sharing some easy tips to get you cooking in a Dutch oven and enjoying cast iron.
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How To Make Hominy
Head to Sunflower Sundries in Mount Olivet, Kentucky where Jennifer teaches us the history of Hickory King Corn and how to make Hominy!
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Quail With Gnocchi Alla Romana By Hog & Hominy
In this online exclusive, Hog & Hominy's Andy Ticer and Michael Hudman show chef Edward Lee how they make quail with gnocchi alla Romana. Injecting their Italian roots into their southern style of cooking.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season three, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Edward Lee and Magnus Nilsson, airing Saturday, September 6th on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
For the first time ever, the new episodes will be available for immediate download and viewing on iTunes, Amazon Instant Video, and Google Play beginning Monday September 8. The first eight episodes of Season Three will also be available to purchase on DVD on ShopPBS.org and other retail outlets starting Tuesday September 30.
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WWII Field Kitchen Overview
The GI Field Kitchen during WWII was part of the Company HQ, designed to serve 150-180 men. They intended to serve 2 hot meals per day: Breakfast & Supper, with Dinner (Lunch) as a combat ration. They were equipped with stoves, water heaters and mermite cans to deliver the hot food to the troops.
While sound in theory, often times in reality the kitchens had to make do with less equipment and were forced to adapt to the situations in which they were forced to operate. Despite this, mess staff did their best to keep the fighting man's body and morale fed.
Filmed at Rockford WWII Days 2018
Special thanks to Nick Yi Photography:
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Donation info.
Print Sources:
TM 10-405 (Apr 24, 1942) - The Army Cook
TM 10-406 (Nov 22, 1943) - Cooking Dehydrated Foods
TM 10-400 (Nov, 1944) - Stoves, Ranges, Ovens, and Cooking Outfits
TM 10-701 (Dec, 1945) - Range, Field M-1937
T/O 7-17 (Sept 1, 1942):
Footage Sources:
The Battle of San Pietro - John Huston (1945)
TF 10-1237 - Rations in the Combat Zone Part 1 - Fighting Food
TF 10-1215 - Rations in the Combat Zone Part 2 - Unit Messing
TF 10-2454 - Unit Messing in the Field
TF 10-1202 - Baking in the Field Part 1 - The M1942 Field Baking Unit
MISC 1282 - Quartermaster Activities in the European Theater
Picture Sources:
185th Field Artillery, 34th ID from the H. Smith collection:
John Wayne CASSEROLE, An Easy Ground Beef Recipe for Dinner
John Wayne CASSEROLE, An Easy Ground Beef Recipe for Dinner
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