Cowboys are Square

I'm really good at updating the Internet about my life.

I have recently come to terms with the fact that I have some thing that I like to call "The Puppy Syndrome". Have you ever seen a puppy go up to a bowl of food and eat a large amount, often quickly, and then instantly whimper or vomit because they're brain doesn't tell them that their stomach is full? That is Puppy Syndrome, and I am one of many who live with problem everyday. Luckily, unlike most puppies, I can some times control my excitement when food is placed in front of my face.

So when last month, July, was started off with a four day potluck/glotten fest I had to figure out how to remain excited about cooking and hanging out with people while trying to be responsible enough bury my face into a plate/bowl/early grave of food. I would say I completed this test with 85/100. While I did eat too much too quickly, I didn't puke or whimper that much.

For the first potluck I brought over two things: rosemary and garlic texas toast and walnut pate.

First Ill talk about the toast.

COWBOYS ARE SQUARE TEXAS TOAST
(this was the first time I ever made bread with yeast.)

4 cups flour
1 tsp salt
1 package yeast
1 1/2 lukewarm water
1 Tbs sugar
1/2 cup oil (I used just straight veggie)
1/4 cup rosemary
5 cloves of garlic(or more)
a few pinches of ground cayenne, salt and pepper depending on your taste


Start off by activating the yeast in a small bowl with the sugar and lukewarm water. While waiting for the yeast to activate, take this time to mince up the garlic and rosemary. Once finished, add about 2/3 of the garlic and rosemary to the oil and spices and set them aside.

As for the remaining 1/3, mix it with the flour and teaspoon of salt in a bowl or mixer. After giving the dry stuff a quick toss add the yeast mixture and mix the two together until you or your machine can form the dough into a ball. If this doesn't happen because the dough seems too wet, add a little bit more flour. The dough should be moist but not so moist that it sticks to your hand when handled. Speaking of handling, next take the dough out of the bowl and on a well floured cutting board knead the dough for about five minutes or until you feel that your muscles are going to snap. Then place the dough into a well oiled bowl and place a moist paper towel or cheese cloth over it and let sit/rise for an hour.

During this hour may I suggest that you enjoy a beer while reading. Maybe start the pate. Or heck why not go crazy for once and take walk. This is your hour.

Your hour is done. Hope you didn't waste it.

First, preheat your oven to 350. Then take the dough out of the bowl and place on the cutting board. Give it a few punches, elbows, maybe a few bodyslams to work it down. After working the dough for a minute section it off into two or three loaves. I made two loafs but looking back I realize for my purpose three probably would have worked better. Next take the loaves and place them on to a baking sheet a few inches apart. Once on the baking sheet score the top of the loaves and brush or spoon the oil/garlic/rosemary on to the dough. After that let them sit for about 15 minutes so that they can rise a bit. This will give you time to see if the loaves need more space. Then pop the loaves into the oven for 15 minutes.

After the bread is down take it out and set it aside until it is cool or until it can be handled long enough to slice. Slice the bread as thick as you like and then brush the remaining oil on the sides of bread slices. Then place them back into the oven for 5-10 minutes, or until they are golden. Let cool for a bit, then share it up!