|
|
|
|||||||
| Breads Bread recipes |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
09-28-2009, 07:31 PM
|
||||
|
||||
The dutch oven is heating up and the dough has been filled with chunks of provolone.....................it won't be long now
    
|
|
09-28-2009, 08:32 PM
|
||||
|
||||
|
I think my post count is high enough now LOL
Here is the dutch oven  And the dough ready to go in  Into the hot pan 
|
|
09-28-2009, 08:34 PM
|
||||
|
||||
|
Here we are at the 30 minute mark
 And all done  
|
|
09-28-2009, 08:35 PM
|
||||
|
||||
|
After it cools for a bit, I'll cut it open mmmmmmmmmmmmmm
|
|
09-28-2009, 09:04 PM
|
||||
|
||||
|
Hey great pictures Rick! Thanks for sharing!
|
|
09-28-2009, 09:57 PM
|
||||
|
||||
|
Thanks. I used whole wheat flour for this one. It tastes good but It's better with regular white flour if you're gonna use the provolone. I want to try one with slivers of jalapenos and cheese
|
|
| Bookmarks |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
