#recpies

3 3/4 cups all purpose flour.

2 1/4 tsp active dry yeast.

1 cup whole oats.

1 1/2 tsp kosher salt.

1/2 cup honey.

2 cups warm water, around 100° F.

In a large bowl mix the flour and oats.

Add the yeast to one side of the bowl and the salt to the other. Stir in the yeast on its side and then the salt on its side. Then mix well.

Add the honey to the two cups warm water and stir to combine.

Pour the honey and water mixture into the mixing bowl and stir well. It will be rough and stick but that's normal. Make sure you don't have any flour left sitting at the bottom of the bowl.

Cover with a plastic wrap and place in a warm, draft free place and let rise 90 minutes.

Place parchment paper on the counter and dust with flour. Rub flour on your hands and scrape the dough away from the side to the bowl. Gathering it in your hands and forming it into a circular loaf on the parchment paper.

First sprinkle oats along the top of the loaf and then dust with flour to prevent sticking when covering with a kitchen towel. Let the dough rinse for 30 minutes.

Preheat the oven to 425° F with Dutch oven placed inside.

After completing pre-heat and the final 30 minute rise, remove the towel and place the dough in the Dutch oven with the parchment paper. Replace the lid and bake for 30 minutes with the lid in. This traps the steam, giving the bread a crispy crust. After 30 minutes remove the lid and continue baking for an additional 10 minutes. Remember to remove the bread from the Dutch oven and place on a wire rack to prevent overcooking.

Ingredients:

2 oz coconut rum

1 oz pineapple juice

1/2 oz blue curaçao

A splash of lemon-lime soda

To prepare the cocktail, you can follow these steps:

Fill a cocktail shaker with ice.

Add 2 oz of coconut rum, 1 oz of pineapple juice, and 1/2 oz of blue curaçao to the shaker.

Shake the mixture well until it's chilled.

Strain the cocktail into a glass filled with ice.

Top it off with a splash of lemon-lime soda.