Baked the bread before the kitchen got too hot. Kinda tossed the rest together. Chickpeas, black beans, corn, cucumber, onion, herbed garlic goat cheese, geek seasoning, cumin, lemon juice olive oil, red pepper flakes, black pepper.

Cost per person $3.75

  • gon [he]@lemmy.dbzer0.comEnglish
    0·
    27 days ago

    Holy based meal, I can’t believe my eyes, this is amazing. And you baked the bread yourself?!

    The only thing here I wouldn’t use is corn, as I don’t really like corn that much, but this sounds great. Well, and it’s missing lots of olive oil!

    Good cost, too.

    Based af

    • FauxPseudo @lemmy.worldOPM
      0·
      27 days ago

      I frequently bake the bread I use because it’s so much more affordable and better. Takes three or four passive hours and 10 active minutes. They want $4 to $8 for decent bread I can make for 80¢.

      I’m not a corn person either but my wife wanted corn. Goes with the cucumber though.

  • wrfbird@lemmy.world
    0·
    27 days ago

    What bread recipe and loaf pan do you use? I’ve been trying to make nice sandwich bread for a while and constantly fail

    • FauxPseudo @lemmy.worldOPM
      0·
      27 days ago

      This bread is a crusty bread. If you are looking for a soft sandwich bread that’s a whole different recipe. Sometimes I use a standard loaf pan. Sometimes I use a pot. Sometimes I shape and cook on a baking sheet. In all cases I use parchment paper so it doesn’t stick.

      This is the Artisan Bread in Five Minutes a Day recipe. Make a big batch of dough. Pop it in the fridge for up two weeks and use as much as you need for a given task. The older it gets the better it is for things like pitas and pizza crust instead of loaf bread.

      Five minute artisan Bread, no kneed (four loaves)
      Batch size: two one pound loafs
      680 grams warm water
      10 grams yeast
      20 grams kosher salt
      910 grams AP flour

      • Add dry ingredients to a bowl and whisk to mix
      • Add in the water
      • Mix
      • Let rest for 2 hours covered by a towel
      • Place in fridge
      • Line a baking sheet, loaf pan or pot with parchment paper
      • Dust with cornmeal
      • Cut what you need with kitchen shears
      • Wet fingers
      • Shape dough into a ball by stretching with the seam on one side
      • Place in the parchment paper
      • Preheat oven to 450°
      • Dust dough with flour
      • Rest for 45 minutes
      • Slash dough
      • Add steam to oven via a pot of boiling water on sam rack dough will go on
      • Bake dough for 30-35 minutes
      • Rest bread for at least 45 minutes.