I'll be roadtripping/vanlifing in a year or two and I've been trying to plot various travel destinations/routes - what's in Arkansas?
anything fun to visit? touristy? places to avoid? things to do/not do?
my grandparents had a cabin in the ozarks, so I've been there, 40 some odd years ago, but never again since.
Just another no-rush recipe, though this can be done in as little as 3 hours.
3 cups flour (bread flour preferred, but just unbleached white will do in a pinch)
2 tsp active dry yeast
2 tsp salt
1 tbsp brown sugar
1 1/2 cups warm water
mix all dry ingredients together & then add water bit by bit until the dough comes together. toss it in an oiled bowl and cover (I use plastic wrap) for 2 hours.
bake immediately, at 400 F for 35 minutes and then rest for 15 minutes
OR
put it in the fridge for up to 48 hours - this will age the dough and the slow fermentation develops all sorts of nice flavors. let it rest on the counter for 2 hours prior to baking.
occasionally I'll use my cast iron dutch oven to bake - pre-heat the dutch oven for 30 minutes at 450 F, put the dough on parchment paper and then put that in the dutch oven, cover with lid & bake for 30 minutes. remove lid & keep baking for 10 minutes.
allow to rest for 15 - 20 minutes before chopping it up.
just something I like to make occasionally, usually on the weekend when I'm not in a hurry
2 cups dried chickpeas, soaked for a minimum of 6 hours
1/2 cup olive oil (doesnt have to be expensive though it should be noted that higher quality olive oil will taste better - I use a Spanish oil blend when I make hummus)
1/3 cup tahini (I prefer a toasted/roasted tahini, raw tahini has a meh sort of flavor)
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp shawarma powder
salt to taste (use a good quality salt, not iodized table salt - I prefer Maldon sea salt flakes)
1 tbsp roasted sesame oil
add sesame oil to the pressure cooker, add chickpeas, and just enough water to cover. pressure cook the chickpeas for 18 minutes at pressure, remove from heat & wait 10 minutes, then manually release any pressure & drain.
blend (or use a food processor) chickpeas, tahini, spices. slowly drizzle oil in over 1 to 2 minutes. it really depends on how oily you like your hummus.
keeps for a few days in the fridge, generally doesnt last that long for me, i usually eat it up quick. tasty w/ DIY naan.
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