Today has to be the most depressing day ever.
For one reason: The Unforgiven.
I should go back in time and tear up that song.
11.14.2007
11.13.2007
TUESDAY 1500
Just finished baking some bread - my way. Here's the recipe:
1/2 cup self-raising flour
1/2 cup plain flour
1 nori sheet, finely shredded
salt to taste
2-3 tablespoons olive oil
1 to 1 1/2 cup water
melted butter
extra plain flour for work surface
Mix the two flours together in a large bowl - you can sift it if you want, I didn't and I don't know how it would turn out if you did. Add the salt and nori - make sure the nori is very finely shredded; I used scissors, but depending on how fine you want it you could probably use a rocket blender to make it really, really fine. Once all the dry ingedients are mixed, add the oil, mix in well, then add the water. You should get a fairly sticky dough - don't worry about the stickiness though, that'll go away.
Spread some flour over whatever flat surface you're working on - I recommend a cutting board, it's easier to clean off - then scoop the dough out of the mixing bowl with a spoon onto the floured surface. Roll the dough around in the flour, and make sure you get plenty on your hands. Knead the dough until it's no longer sticky, then form into a rough sphere and flatten as much as possible. Remember, it'll rise when baked!
Using tongs, carefully transfer the dough to a griller - you can oven-bake it, but it turns out differently. Bake for about 10mins, then turn. When the top is starting to harden, brush melted butter over it to make it brown. Remember to turn the dough - not just over, but around as well, otherwise you get a weird half-golden half-white effect. Keep baking until the top is golden-brown, then remove from the oven and put on a plate to cool.
The seaweed is optional - you could put in nuts, vegetables, or even finely-shredded chicken, fish or other meat if you want. If you're using meat or vegetables though, you might want to cook them first. I'm considering adding a teaspoon of either oyster sauce, fish sauce or soy sauce to the bread in place of the salt, because...meh, it'll taste nicer.
1/2 cup self-raising flour
1/2 cup plain flour
1 nori sheet, finely shredded
salt to taste
2-3 tablespoons olive oil
1 to 1 1/2 cup water
melted butter
extra plain flour for work surface
Mix the two flours together in a large bowl - you can sift it if you want, I didn't and I don't know how it would turn out if you did. Add the salt and nori - make sure the nori is very finely shredded; I used scissors, but depending on how fine you want it you could probably use a rocket blender to make it really, really fine. Once all the dry ingedients are mixed, add the oil, mix in well, then add the water. You should get a fairly sticky dough - don't worry about the stickiness though, that'll go away.
Spread some flour over whatever flat surface you're working on - I recommend a cutting board, it's easier to clean off - then scoop the dough out of the mixing bowl with a spoon onto the floured surface. Roll the dough around in the flour, and make sure you get plenty on your hands. Knead the dough until it's no longer sticky, then form into a rough sphere and flatten as much as possible. Remember, it'll rise when baked!
Using tongs, carefully transfer the dough to a griller - you can oven-bake it, but it turns out differently. Bake for about 10mins, then turn. When the top is starting to harden, brush melted butter over it to make it brown. Remember to turn the dough - not just over, but around as well, otherwise you get a weird half-golden half-white effect. Keep baking until the top is golden-brown, then remove from the oven and put on a plate to cool.
The seaweed is optional - you could put in nuts, vegetables, or even finely-shredded chicken, fish or other meat if you want. If you're using meat or vegetables though, you might want to cook them first. I'm considering adding a teaspoon of either oyster sauce, fish sauce or soy sauce to the bread in place of the salt, because...meh, it'll taste nicer.
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