/ck/ - Food & Cooking

[Anonymous No.16976023]

What happens if I add meat to bread dough? Not making a stuffing, but literally mixing ground meat or something into the raw dough itself. Does it fuck up the bread? I mainly got the idea from watching this queer's video on blood bread https://www.youtube.com/watch?v=dR846JS3zbA and was wondering if you can pack more protein into bread with actual meat. I don't know a damn thing about baking.

[Anonymous No.16976047]

>>16976023
Idk, i cant find any info online about it, you should try it out and report back what happens

[Anonymous No.16976067]

>>16976023
I've seen it with cornbread once. I don't know if it would cook thoroughly. I could also see the extra chunks of moisture in the meat doing something weird to the dough. But, I don't know. If you can get it to work it sounds fine.

[Anonymous No.16976069]

it would probably become very soggy and greasy. Try sauteeing ground meat first, let it cool and then add it to your dough. Also remove most of the grease and juices

[Anonymous No.16976080]

>>16976023
Check out sausage bread

[Anonymous No.16976091]

>>16976023
I like making bread, and can make some bread experiments this weekend if you are all interested. I will try some bread with like ground pork mixed in. What else you got?
>Recently purchased a 50lb bag of flour

[Anonymous No.16976121]

>>16976091
Worcestershire sauce bread

[Anonymous No.16976126]

>>16976091
you can try seaweed bread. It's really nice if you toast it and then add salted butter. Basically just add shredded nori or other types of seaweed to bread. Perhaps even furikake could be nice

[Anonymous No.16976132]

>>16976091
Sardine bread
Gochujang bread
Curry bread

[Anonymous No.16976139]

>>16976091
Always wondered what would happen if you mix chocolate chips, while or ground up, with the dough to make a homogenous mix

[Anonymous No.16976140]

I know the turks mixed sliced fine bulgur and ground meat, flour is probably too fine to mix properly. You'd need meat powder.

[Anonymous No.16976142]

>>16976091
sauerkraut bread rolls please

whatever your take on it would be. there's a ukranian bread roll filled with sauerkraut but it doesn't have to be that type.

[Anonymous No.16976154]

>>16976140
Interesting. Why does the fineness matter? Does it clump up or something? It would explain why I've never seen this in a wheat based bread, but have seen sausage corn bread. That's a pretty coarse grain.

[Anonymous No.16976184]

>>16976140
Would some shit like pork floss work? Or maybe just straight up incorporating pemmican into it

[Anonymous No.16976197]

>>16976154
i dont think fineness matters that much as long as you develop a good gluten network before dumping in other ingredients.

[Anonymous No.16976198]

>>16976023
Anything solid that you add to the dough interferes with gluten formation, so if you were to add ground meat to bread dough, you'd end up with a very dense monstrosity, to say nothing of the possibility of food poisoning that can come about from the meat staying at room temperature during bread fermentation.

[Anonymous No.16976210]

>>16976198
make a bread dough first, and add sauteed and degreased mince meat, shape and proof. I'm fairly sure it would come out fine.

[Anonymous No.16976218]

>>16976210
If you cook it first and add it to the already formed dough, that could work.

[Anonymous No.16976223]

>>16976121
>>16976126
>>16976139
>>16976142
You guys have the worst fucking ideas
>Make a baguette anon
Oh no that's too good for you
Ohh why don't we tell him to mix some seaweed into his bread
Why don't we ask him to make sourdough with 24hr notice right after he dumped his kraut culture
Haha what if it was chocolate.flour
Duck every one of you
I'll make your damn bread
Someone post a real idea though

[Anonymous No.16976229]

>>16976223
I thought Worcestershire sauce bread was a fun idea

[Anonymous No.16976242]

>>16976223
Blood bread. Use human blood for better results.

[Anonymous No.16976248]

>>16976218
yeah pretty sure that would work fine. not sure what the added value is over eating legit bread and dumping some mince on top

[Anonymous No.16976258]

>>16976223
Wow dude didn't know you'd be so mean. If you want to try something fun
>make pesto
>2 cups flour
>half cup water
>add pesto till somewhat dough like
>add flour/water as needed.
Best to do in food processor

[Anonymous No.16976359]

>>16976223
coconut bread let's go
no wheat flour all coconut

[Anonymous No.16976385]

Bread interior temp is not enough to safely cook meat. Breads with meats in them are common in Europe, but they all use pre-cooked or curated meats that require no further cooking. Smoked sausage, calabrese sausage and others are popular choices because you want a strong flavor in the meat to contrast with the bread.

[Anonymous No.16976392]

>>16976359
Isn't that a really finely ground macaroon?

[Anonymous No.16976404]

>>16976385
i dont think that's true, bakers usually pull out their breads at 99 degrees celcius, which is nearly the temp of boiling water, and way past safe temp for meat. But the meat releasing grease and water during the cooking process is probably a real issue

[Anonymous No.16976518]

>>16976404
Breads are considered done at around 90ºC, but depends if it's lean or rich.

Ground beef is considered safe to eat at 70ºC, so I don't think the meat itself would be a problem.

[Anonymous No.16976572]

>>16976091
OK here's where I'm at so far, let me know if I missed a good idea, or if you have a suggestion on how to make one of these dumb ideas less bad
>in addition to groun dpork + bread dough
I will make every one of these tomorrow, I have nothing else going on in my life
>>16976121
>Worcestershire sauce bread
I don't know how to make that be good. Any tips?
>>16976126
I plan to look up a recipe for anime bread and just make that
>>16976132
I will make all these. Sardines mixed into dough, gochugaru mixed into dough, curry powder mixed into dough.
>>16976139
I'll try freezing some chocochippos and then gratingt hem but idk how finely it's gonna come out. doubt I can get it fine like flour. prob end up using cocoa powder
>>16976142
I ran out of homemade sauerkratu today. :( I will buy some
>>16976242
I will try to make a bloodbread bun but I don't think i can bleed myself enough for a full loaf
>>16976258
I don't have a food processor but will still try your shitty bread
>>16976359
This is ther only one I'm not doing, fuck coconut. Suck my coconuts'

see youa ll tomrow

[Anonymous No.16976586]

I offer some baking energy for your experiments OP.

[Anonymous No.16976594]

>>16976572
Maybe just use Worcestershire sauce like you'd use vinegar with baking soda in really airy dough. Just a tablespoon or maybe a little more to see if the flavor of the sauce comes through more in the finished product.

[Anonymous No.16976596]

>>16976518
i thought it was 99, either way i dont really know, i just eyeball it usually. In any case, the meat should be more than safe to eat

[Anonymous No.16976694]

>>16976023
I suspect it'll be really hard to work with, since you're basically making meaty brioche. It'll shorten the gluten and make it difficult to shape a loaf, but fried flatbreads or small buns would probably be tasty. Interesting idea, it's not something I've heard of before.

[Anonymous No.16976833]

>>16976023
I knew a chef (actual chef not cook) who made chocolate chip cookies using high-fat very finely ground pork. I've made tea cookies using pork lard plenty of times. The results were tender.

Try it.

[Anonymous No.16977093]

>>16976023
nigguh just make a sandwich

[Anonymous No.16977558]

>>16977093
I don't want a sandwich. I want meat bread.

[Anonymous No.16978406]

>>16976833
>I knew a chef (actual chef not cook) who made chocolate chip cookies using high-fat very finely ground pork.

Fuck that sounds good. I've made cookies with bacon fat before that was pretty good, but it definitely had a noticeable bacon fat flavor to it.

[Anonymous No.16978534]

>>16976023
>What happens if I add meat to bread dough?

Meat loaf.

[Anonymous No.16978693]

>>16976229
Fuck him man, I thought it was a good idea too.

[Anonymous No.16978708]

When i was in secondary school we had food technology classes and someone baked a pot noodle into a loaf of bread.

[Anonymous No.16978762]

>>16976023
Similar to adding a lot of lard and non-gluten protein to dough, should make it dense and moist but with a gummy texture if you overdo it.
The meat will be boiled/steamed so zero browning, probably not a good use of meat desu.

[Anonymous No.16980431]

>>16976198
NOOOO, I don't wanna be bread!

[Anonymous No.16980560]

>>16976223
>Guys give me ideas for experiments
>NOOOO NOT ONES LIKE THAT
Kill yourself, faggot.