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11-25-2011, 11:20 PM #1OPJunior Member
Medical Grade Oils, Edibles, Drinkables & More, from guru BadKittySmiles
-Sausage Cheese Bread with Hash Oil-
" This is a great one for Thanksgiving, and Christmas.....
Attachment 280319
You will need:
- Canna or reg. Pizza Dough (if making your own, see ~)
~ 2 cups flour
~ 1 cup water
~ 1 Tbsp Canna or Olive Oil
~ 1 tsp salt
~ 1.5 tsp sugar
~ 1 packet yeast
- 4 - 6 doses hash or canna oil (if your oil is not concentrated, you may use up to two Tbsp; if your meat seems 'oily', thicken using flour or corn starch)
- 1 Tbsp diced onion
- ½ tsp crushed garlic
- ¼ tsp cyan pepper
- 1 Tbsp olive or hemp oil
- ¾ - 1 lb minced sausage of your choice
- 1 ½ cups shredded mild cheddar, or mozzarella
- sprinkle of parmesan
- 1 tsp mixed italian herbs, or herbs de province
- salt, pepper to taste
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Attachment 280320
If making your own dough, prepare it well in advance, and allow it to rise fully. We're using canna dough.
Note: If you are looking for as much potency as possible, with as little degradation as possible, do NOT use canna dough.... simply add all your potent oil to the meat, as directed, where it will remain -the safest- during baking.
Adding hash oil to the crust is more a 'gourmedible' technique, than it is a medible technique, any potency contained and baked in the outer-most edges of the dough itself is more likely to degrade. It is done more for the very subtle hashy flavor, and so it can be said that, "this dough was made with hash, as well...", la-dee-da. ;-P
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Blend your dry bread dough ingredients, heat your water to 110 f, then add it to the bowl as well. Mix thoroughly.
Allow to rise....
(One thing I've noticed in both baking, and brewing... cannabis certainly does NOT hinder yeast productivity)
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Filling:
Add your Tbsp of olive or hemp oil to a frying pan, and lightly saute your onions (I use crushed onion, pre-blended with the sausage, so it doesn't 'offend' the folks who don't care for the onion texture), adding your sausage half way through to brown. If your sausage requires it, drain off -all- excess fat and moisture.
Once cooked through, and after any moisture has been drained, add your canna oil, your pepper/s, salt and other herbs, and toss with the meat (to retrieve all your potent oil, with the meat, be sure to use a spatula/scraper).
Pre-heat your oven to 380 f.
Take your dough and, using flour and working it as little as possible at this point, roll and form a flattened and floured rectangle.
Add your seasoned canna meat, and both your cheeses, leaving one fourth to one third of the rectangle empty, as seen below..
Attachment 280321
If your dough was floured and worked-over well, this should be very easy... if not, be careful!
Roll your dough up, starting with the filling-side, towards the edge without the filling/toppings. When the dough is good, it should be pretty easy to manipulate and move around, without destroying it. Be sure that once you're done, you've placed it seam-side down, and that you've folded and tucked both ends under.
Glaze the top with an egg, water and oil, then sprinkle with your favorite herbs.
Bake at 380 f, for 35 minutes, or until golden brown.
Attachment 280322
Once finished, allow to cool for 5 - 10 minutes before slicing.. and enjoy!"
Attachment 280323
From: - BadKittySmiles (Full photo tutorial here: -Sausage Cheese Bread with Hash Oil- )FriendsOfKat Reviewed by FriendsOfKat on . Medical Grade Oils, Edibles, Drinkables & More, from guru BadKittySmiles Hello there, thought some of you peep's may find these recipes useful.... The below recipes have been benefiting, and improving the quality of life of medical patients around the country, and the globe. Whether clinic or caregiver edibles fall short of your needs, or if you feel you may be a person suffering from 'edible immunity', Kat (who also suffers from digestive/absorptive disorders) and her tutorials can help you. Using these guides, our own patients are getting much more Rating: 5
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