DYKERY!!!!!

Wow thanks for the ingot man let me just inspect the quality real quick

Dude come on

YOU ARE WASTING TIME YOU ARE WASTING TIME YOU ARE WASTING TIME YOU ARE WASTING TIME YOU ARE WASTING TIME YOU ARE WASTING TIME YOU ARE WASTING TIME YOU ARE WASTING TIME YOU ARE WASTING TIME YOU ARE WASTING TIME

stuck panic but no actual

moving is the worst.

@stealingyourbones has made some delightful food abominations, which taught me I can replace the water in bread with almost any liquid.

So I tried Miso.

The yeast loved it and frothed up super fast. Mixing miso broth with the egg and oil smelled funky. The dough didn’t rise any fluffier than usual but the texture feels good. Then I decided to roll in some black garlic and green onion. I’d add nori crumbled up but I ran out.

This is amazing. It tastes like if miso soup was solid. The flavor is immaculate. It’s just missing the nori flavor. I can add that next time because I am 100% making this again.

Yes! I love sharing recipes! @lady-jeleania

Here’s my Gma Vesta’s hamburger bun recipe:

1 Tbsp yeast

1/2 cup warm water (miso broth)

- mix together and let it froth up

1 1/2 cup warm water (miso broth)

1/2 cup sugar

1 1/2 tsp salt

1 egg

1/4 cup olive oil

- mix all together, then add frothy yeast

5 1/2 - 6ish cups flour

- mix in slowly with a fork until it’s hard to stir with the fork, then stir together with hands until it stops sticking to your skin when you rub your hands together.

- knead the dough about 10min until it starts pushing back (it gets springy)

Let the dough rest for 30min.

(I make a redneck proof box by microwaving a cup of water and quickly replacing the water with the dough bowl and shutting the door to give it a warm place to nap. Do not microwave the dough itself by reflex.)

Roll out the dough and add any flavors you like. For the miso soup bread I chopped up a couple black garlics, and a handful of green onion. Roll it up like cinnamon rolls, cut into 12, and roll each into a ball shape.

Stick in a greased 9x13 casserole dish and let the dough rise to double size. (About 40min-1hr depending on how warm your kitchen is.) (the redneck proof box won’t fit my casserole dish so I stick the rolls on top of the oven while it preheats with a dish towel over it.)

Preheat the oven to 350 and when the dough looks nice and squishy bake it for 20min.

You can brush butter on top if you want. That would look pretty and help a sprinkling of furikake stick after you pull it out of the oven. If you wanna up the miso taste you can also spread a very thin layer of miso paste in before you roll it up with the other fillings. I’m gonna try that next time.