Hi! Guess what, I just got back from Pittsburgh! I met some of my online friends for the first time and it’s been AMAZING!

One thing they have in common is a love of bread. As someone with a gluten intolerance, I stay away from bread; however, I realized that I can’t really call myself a cook if I can’t make bread. So, on my last day, I decided to give it a try.

A normal person would probably go online, look for the easiest recipe and follow it to a T. Not me. My host had miso in the fridge and after a long, slightly heated discussion about miso ice cream, I just HAD to try it in the bread.

Guess what, it worked!

Note: The bread doesn’t taste of miso. However, the miso gives it a very nice and unique nutty, slightly sour taste.

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Ingredients

• 1.5 cups flour
• 2.5tsp miso paste
• 1 tsp instant yeast
• 1 tsp sugar
• 1 1/4 cups warm water

Directions

1. In a large bowl, mix flour, sugar and yeast. In a separate bowl, dissolve miso paste in warm water. Combine and mix until a dough forms. It will be sticky. Cover with damp towel
2. Preheat oven to 350F. After 2-3 min turn oven off. It should be warm. Place dough in oven and let it proof for 1-2 hours or until doubled in size and filled with air bubbles.
3. Transfer to refrigerator and rest for 2-6 more hours
4. Preheat oven to 475F. Line two mini- loaf pans* with parchment paper. Divide dough into two loaves and place in loaf pans. Bake for 25-30min or until the loaf sounds hollow when tapped
5. Serve and enjoy!

[\recipe]

Of course, in typical Red- Braised Twinkie fashion, I didn’t actually have loaf pans. I also didn’t have cardboard (as recommended by Google). This is what I came up with:

That’s right. I turned a mask and some foil into a loaf pan. Just having fun 😉

That’s it for this week. Have a good week, until next time, Bye!

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