Bread, Chili and Lava Cake...Oh My!
  Re: (...)
Ok this is a pictorial post

First my bread. I did two batches. I let them rise for a full 18 hours.

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After they rose I did the 'fold'. The first loaf I folded left side and right side in and then top and bottom. I put loaf one in the corningware to rise and loaf two went into the french loaf pan.

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While these were rising the Chili went on. Ingredients =

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And chili is on

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Well the bread is done. OMG this bread is fantastic!

Loaf one and two respectively -

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Dinner is served -

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Desert was Molten lava Cake. This picture was taken before it was removed from the ramekin and garnished.

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A very successful evening
  Re: Bread, Chili and Lava Cake...Oh My! by DFen911 (Ok this is a pictori...)
O.K. - so you were teasing with the !!!

Everything looks fantastic!!! Oh my, what a meal. Delish. Which bread type is your favorite> Regular loaf or the french loaf? I am assuming the french loaf worked out well? Sure looks like it did.

Hope everyone was VERY appreciative of that meal - I know I would be.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Bread, Chili and Lava Cake...Oh My! by esgunn (O.K. - so you were t...)
I guess I should have mentioned I took the french loaf out about 8 minutes before the other loaf since it was more narrow and I was figuring it would cook faster.

This bread came out so good! And it went perfect with the chili. I am so stuffed right now I feel as if I can barely move. Hahaha
  Re: Re: Bread, Chili and Lava Cake...Oh My! by DFen911 (I guess I should hav...)
Any ideas how to get tongue prints off a computer screen? Looks very good Denise. Glad it went over well. Left over Chili for lunch on Sunday?

OT-I am so have scallions. We have THREE grocery stores up in town and I could not get Fontina cheese, scallions or shallots in ANY of them tonight. They all looked at me like I was nuts when I asked about shallots and Fontina. I am SO sick of living in the middle of nowhere...
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
  Re: Bread, Chili and Lava Cake...Oh My! by DFen911 (Ok this is a pictori...)
Beautiful pictures and what a lovely meal. Do you have a recipe for your Molten Lava Cake? It would give me an excuse to buy Ramekins!

Thanks for sharing your meal. I loved every bit(e).
"Time you enjoy wasting is not wasted time."
  Re: Re: Bread, Chili and Lava Cake...Oh My! by luvnit (Beautiful pictures a...)
What a great looking meal! All those onions! YUMMMMMY! The bread looks GREAT! I love the long loaf. I went to do up my dough last night...forgot I used the last of my yeast on pizza dough the other night! Dang!

OT-LJ, I can get the scallions, but not the shallots. Fontina, Feta, anything not made by Kraft or "store" brand...forget it!

Keep your mind wide open.
  Re: Bread, Chili and Lava Cake...Oh My! by DFen911 (Ok this is a pictori...)
Great pics, Denise! They make me hungry! I'm so glad you are happy with your bread results. It really is easy and fun to play with also, although I always go back to the original recipe. Thanks for sharing your meal with us.


"Drink your tea slowly and reverently..."
  Re: Re: Bread, Chili and Lava Cake...Oh My! by Mare749 (Great pics, Denise! ...)

Now you done it! I have got to make this bread this week - after these great

pictures and the reviews and praises

Thanks for the pictures - they alway help.

I'll try this very soon.

Everything will be all right in the end. So if it is not right, then it's not yet the end.
  Re: Re: Bread, Chili and Lava Cake...Oh My! by mjkcooking ([br]Now you done it...)
Laura the recipe is one that FC gave me I tried to invert them like some of the other recipes called for, but with this recipe I don't recommend it. They look pretty in the ramekins and they do taste yummy. Also for the chocolate I didn't have any 'cooking' chocolate so used my chocolate chips that I was going to use for cookies hehe

Molten Chocolate Cakes

Servings: Makes 4 servings.


5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 tablespoon brandy
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant espresso powder or instant coffee powder
Large pinch of salt
1 tablespoon all purpose flour
1/2 cup chilled whipping cream


Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer (on high), beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 10 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.

Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.
  Re: Re: Bread, Chili and Lava Cake...Oh My! by DFen911 (Laura the recipe is ...)

Bread, Chili and Lava Cake

What? You mean that isn't the title of a single dish? ROTFL!
If blueberry muffins have blueberries in them, what do vegan muffins have?

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