All out of chickpeas. But I had a can of great northern beans. Close enough. No garlic because I was using apples.

Homemade bread for the pepperoni, salami and provolone sandwiches.

Cost per person: $2.85

  • e0qdk@reddthat.com
    2·
    4 days ago

    Hmm. I’ve been making refried beans recently with canned black beans, butter, salt, and cumin. I wonder how they’d come out if I seasoned them more like hummus instead…

    • FauxPseudo @lemmy.worldOPM
      4·
      4 days ago

      Black beans can be a bit assertive in flavor for a hummus. I’d do 50:50 with chickpeas, add more Mexican spices and use lime instead of lemon juice.

  • slothrop@lemmy.caEnglish
    2·
    4 days ago

    What’s your ‘go to’ bread recipe? I’m happy with what I make, but I like checking things out…

    • FauxPseudo @lemmy.worldOPM
      8·
      4 days ago

      It’s that ”no-knees 5 minute artisan bread" where the dough keeps for up to two weeks in the fridge. Prep the dough, toss it in the fridge, cut off what you need, shape, raise, bake, cool.

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

      • Salt, water and yeast into container
      • Add flour, mix in
      • Let rest for 2 hours
      • Place in fridge
      • Line a baking sheet, loaf pan, small pot, what ever with parchment paper
      • Cut dough in half with kitchen shears
      • Wet fingers.
      • Shape dough into ball without stretching. Seam on one side.
      • Place in the dusted parchment paper
      • Preheat oven to 450°.
      • Dust dough with flour
      • Rest for 45 minutes
      • Slash the dough
      • Bake 1 pound loaf for 35 minutes.
      • Rest for at least 30 minutes to cool.

      Baking time will vary depending on loaf size. I use this calculator if I’m doing something like small rolls or a two pound loaf, which is what I did here.