So on friday I have to make rolls for the restaurant, and tomorrow I have to give the chef an idea of what I’m making. There are lots of recipe’s in our textbook, and he is always willing to give you one but I would like to do something a little different than what others have done.
I have access to pretty much anything you would find in a fine dining restaurant and if it something not that huge I can order it from recieving probably.
Try this recipe for Italian Rosemary bread. It’s delicious.
Catbread:
2cups brown rice flour
1/2 cup tropical skittles(original work as a substitute if tropical arent available)
4 strips of bacon
1 can of hickory smoked SPAM
1 ostrich egg
1/2tsp sugar
1cup of yeast
mix, cook a lot. serve. yummy.
WTF!!!
dude just make so bruchetta
2 cups of water
1 cup of yoghurt
½ once of yeast (less if it’s dry yeast, hopefully the conversion factor is on the pack)
4 tablespoons salt
3 tablespoons honey
8 cups of flour
Mix everything except the flour
Mix in the flour
Knead (the more the better)
Shape the rolls
Put some foil or something over them to prevent them from becomming dry
Leave them for 10-12 hours
Bake at 450 F for 20 min.
If you don’t have the time, you can use 2 ounces of yeast and leave them for an hour instead, but they won’t be quite as good that way.
take little plastic thing off of bread bag and discard.
remove two slices of bread from bag.
option a) spin bag around to create a spin/twist seal
option b) fold end of bag underneath rest of bag
apply peanut butter to either slice
stick slices together
do not forget to leave peanut butter jar on the counter, with the lid still off, and the knife sticking in it
hahahah that sounds like such an awsome recipe! I wonder if chef will approve? 
Without any sort of liquid the yeast won’t activate and the dough will be more of a powder or paste than anything else. I suggest adding two bottles of Henry Weinhard’s cream soda and replacing the 1/2 tsp sugar with molasses. The skittles and soda should have enough sugar to feed the yeast.
Other than that small detail, I believe this is a great recipe!
BTW, do you chop, mince, shred, grind or blend the spam? I’ve never kneaded spam before and am worried how I’ll work it into the dough…