Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00136B
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00:01 Well we want to welcome you back,
00:02 and we are going to be doing 00:04 a Salad Bread Bowl. 00:06 So we gonna go to the ingredients on this one. 00:09 It calls for: 00:36 Well we are busy working right here in this part 00:39 part of trying to get this dough ready, 00:40 so you can see how we do it. 00:42 Curtis is rolling on his dough, 00:43 and I am rolling out mine, and all we are doing is 00:45 making it large enough to go over top of a 00:47 bowl and he will be making one salad and 00:50 I am making one. I am using flour on my 00:52 roller, rolling pin, how big you want. 00:56 You want to make it large enough to go 00:57 over top of a bowl, you know this gonna be a 00:59 bowl that you can put it in any oven, 01:00 we will have to put on oven pre heated at 300 01:03 sorry 475 degrees also, okay. 01:05 And at this point how is your looking I don't 01:10 know should be little bigger or what. 01:12 Yes, got to be bigger because that don't go 01:13 with that bowl, okay. 01:15 Salad bowl now this is a one, it will be a 01:17 one meal. It is a one meal yeah and they have 01:19 gonna see that. Let me tell you right away that 01:21 what happened was we took that flour we had 01:24 the unbleached flour and the whole wheat flour 01:26 we put that together, we add our water with the 01:29 yeast and water and honey and 01:32 onion garlic powder you put altogether, made a 01:34 a bowl out of it and we actually put over it on 01:36 a side that will sit for about five minutes and 01:39 I am gonna show you this now because yours is not 01:41 not just ready Curtis, okay. 01:42 You know you need to have a baking custard 01:44 bowl which you can put in the oven and what 01:46 I am gonna do is I am actually gonna take a 01:48 little bit of the olive oil because you need 01:50 something in your hand to be able to work with 01:51 this, just a little bit of olive oil and you 01:54 want to actually use the olive and Curtis you 01:57 you might wanna go ahead and start that, 01:59 you would actually put the olive oil on the 02:00 bowl, on the bowl with my hand, yes on a hand 02:03 and then put on the bowl, okay, okay. 02:04 And we are gonna get the bowl nice and oiled 02:07 because we gonna get that crust off of it, 02:10 that salad bowl off of it when we get done. 02:12 And then all we're gonna do is we have a pan 02:15 over there you could bring that pan here 02:17 Curtis and put it right there in the middle of 02:18 us so they can see what's going on here and 02:21 I usually sit my bowl... 02:22 I am gonna sit mine here, put it here in 02:24 the sideways, so they can get 02:25 a chance to see both of them, okay, okay. 02:27 You wanna sit it down and you're gonna pick up 02:31 that dough and we're gonna lay it across the 02:34 the bowl and we're gonna pull it around the sides, 02:37 make sure lets see if you can get that. 02:40 I hope they don't stick, okay, okay. 02:43 Gonna pull it around the sides of our bowl and 02:46 it's going to be some real good fixing, 02:47 it's going to go inside of this and usually 02:49 what I do Curtis, I push this up, so you make 02:51 kind of decoration around the edge of it. 02:54 You want to make sure it's secure around 02:56 the bowl. Remember now it has yeast 02:58 in it so you wanna make sure that there is no 03:01 loose ends on it, how about that it looks good 03:04 Curtis. Sometimes I do little scallops edge 03:07 which is just taken with your hand in there. 03:10 I know what to work in. I'm making a little 03:12 decoration in the middle, you call this a 03:14 scallop? Yeah. And what's going to happen 03:17 this going to go in the oven and bake and we 03:20 bake it for about five minutes at 475 degrees 03:24 and when it's finished you gonna see what the 03:27 product looks like but what we gonna do is we 03:29 take our break because we come you will see 03:32 the finished product, so stay by. |
Revised 2014-12-17