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Grinding meat may seem like an exercise for those with too much time on their hands, or those overly devoted to doing things from scratch--which I am. But I'm here to argue that there are more compelling and more logical reasons for doing so: for one, the meat will taste better. You'll also know where it omes from, unlike with a styrofoam tray from the grocery store, which is likely the sum of countless cows from faraway places, the bits and trim leftover from preparing other cuts for sale. I think the safety of grinding your own beef speaks for itself , but as a consumer that's really up to you.
Method In a bowl add 1 1/4 cups lukewarm water, yeast, and a tablespoon of sugar. Mix well and set aside to activate. In a mixer or bowl add the flour, olive oil, and seasonings. When the yeast is activated, add it to the mixture. Mix dough till smooth.
French bread and baguettes How to bake authentic french bread and baguettes the traditional way using a poolish starter Makes four medium bageuttes
Bacon and sharp Cheddar cheese make this a flavorful and hearty cornbread, perfect with chili or baked beans, or serve it with your favorite greens. Prep Time: 22 minutes Total Time: 22 minutes Ingredients: 3/4 cup all-purpose flour 1 1/4 cups cornmeal 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup buttermilk 2 large eggs 4 slices bacon, cooked, drained, crumbled 1 cup (4 ounces) shredded sharp Cheddar cheese 4 tablespoons butter, melted (use half bacon grease, if possible) Preparation: