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Middleburg, FL, United States
Wednesday, March 3, 2010

PostHeaderIcon Where India and the Middle East meet…. (4 HBin5 –WW/with olive oil dough-)

for this month challenge I whipped up only half a batch of the dough because generally I like the dough best if used within 2 days.
The spices of the Msemmen where still on my mind and I felt like eating something along that line but since this was to be lunch it had to be filled with a vegetable meet filling.
I completely free styled this one and started with some cooked chicken and spinach from the freezer. Cooked some potatoes (whipped up a batch of potato rolls with the potato water. We will eat those tonight), sautéed some onions, added spices and simmered all for just a little. Yum!

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One last thing, I mentioned I usually like the HBin5 dough within two days of making the batch. This one was an exception. This dough set in the fridge for 6 days and was still great though very wet. I did add a little flour to firm it up.


Lynda said...

I love your idea of adding chicken! I just couldn't fix the potato bread thing. Reminded me of perogies which I don't like. Great pictures.

Michelle said...

I've found that if I forget and my doughs go past expiration just adding a bit more flour works great! Glad this worked out for you as well.

I like how you shaped your loaves too with the opening along the top. I might try that next time.

Chow and Chatter said...

love this and all your comments on the listserve

Nina said...

Nice idea of adding chicken.You have a nice blog out here:)

Cathy (breadexperience) said...

That looks delicious! I love that freestyle shape and the ingredients you used. Yummy!

Elwood said...

Great looking bread. I like the bread dough after is has rested in the refrigerator longer also.

Judy's Bakery & Test Kitchen said...

Love this. Love your comments on the postings, too!

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