INGREDIENTS: Dough 2 gal. warm water 2 lbs. 4 oz. olive oil 1 lb. 8 oz. honey 8 oz. instant yeast 28 lbs. bread flour 8 oz. salt ½ cup coarse ground black pepperToppings 5 lbs. frozen spinach, thawed, strained, chopped 4 cans artichoke hearts...
Anasazi beans, prized for their speckled red and white color, are often found in refried beans. Here, Executive Chef Aran Essig CEC, CCA, of the University of Northern Colorado in Greeley, has used the beans as part of the polenta filling in this...
