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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
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preheat oven to 450f. place anaheim chiles and bell pepper on a cookie sheet, and roast for 20-25 minutes, till skins char. remove from oven, and place in a ziplock bag for 10-15 minutes, then remove them from the bag and peel the skins off. then de-seed them, then chop. set chiles and pepper aside. if you are short on time, canned chiles can be substituted, but these add such a great flavor! lower oven temp to 350f. tear bread into small chunks, and place into a casserole dish. to a large bowl, add eggs, half and half, tony cacheres seasoning, cream cheese, sliced bratwurst, and the chopped chiles. pour this mixture over the bread, then with a spoon, stir the entire pan till the bread is moistened. place in oven and bake for 40 to 50 minutes. serve with warm rolls, or a salad, or sliced tomatoes for dinner, or with fresh fruit for breakfast.