bread
I'm all fidgety right now, so I'll post the bread thing that thalionar requested the other day.
For bread-with-stuff-in, I tend to make a multigrain dough, and brown whatever relevant meat on the stovetop as it is doing its first rise.
I drain the meat.
If I'm mixing the meat into the dough, I'll do that after punch-down, and generally use a looser dough. If I'm just rolling it, I'll punch and knead, then shape bits like you would cinnamon rolls - this takes a slightly stiffer dough. Spread the meat (and cheese, if using, and ketchup, for burger-buns) onto the dough, and roll up and tuck in.
I don't bake with recipes (except for cakes, and I'm largely stopping that, too), so I pretty much cook by feel.
On a slightly different note, lately I've been drying apple peels in my dehydrator, and grinding them up into powder with the spice grinder. It makes a superfine powder, which can go into merangues, whipped cream, bread dough, cake batter, buttercream, whatever. Lends a lovely pink tint and strong apple flavour to your base.
And just a note - I've finally joined the 1990s, cooking-wise - I got a shiney new George Foreman grill with a belk gift card, and I've used it every single day since then. (Cleaning tip - put a damp paper towel inbetween the plates while it cools off, and it'll be much easier to clean.)
For bread-with-stuff-in, I tend to make a multigrain dough, and brown whatever relevant meat on the stovetop as it is doing its first rise.
I drain the meat.
If I'm mixing the meat into the dough, I'll do that after punch-down, and generally use a looser dough. If I'm just rolling it, I'll punch and knead, then shape bits like you would cinnamon rolls - this takes a slightly stiffer dough. Spread the meat (and cheese, if using, and ketchup, for burger-buns) onto the dough, and roll up and tuck in.
I don't bake with recipes (except for cakes, and I'm largely stopping that, too), so I pretty much cook by feel.
On a slightly different note, lately I've been drying apple peels in my dehydrator, and grinding them up into powder with the spice grinder. It makes a superfine powder, which can go into merangues, whipped cream, bread dough, cake batter, buttercream, whatever. Lends a lovely pink tint and strong apple flavour to your base.
And just a note - I've finally joined the 1990s, cooking-wise - I got a shiney new George Foreman grill with a belk gift card, and I've used it every single day since then. (Cleaning tip - put a damp paper towel inbetween the plates while it cools off, and it'll be much easier to clean.)