From the kitchen of... Christie Schow

Everyone's still talking about Christie's wonderful french bread and pulled pork from the Birthday Social. Here's her recipes....

French Bread

1 1/4 C very warm water
1T yeast

Dissolve yeast in water and add:
3 cups flour
1 T oil
1 T sugar
1/2 T salt

Christie mixes this in her kitchenaid mixer with the dough hook until dough is smooth and elastic. Then, she leaves it in the bowl, and cover it with a towel until doubled (about an hour). Punch it down, and flatten it down on counter top, (use olive oil on your hands and counter to keep from sticking) and roll it up (like cinnamon rolls, except Christie doesn't roll it out, she flattens it with her hands, maybe about 1-1 1/2 inch thickness). Pinch the seal together and tuck under and pinch the ends together. place on a greased cookie sheet, and let rise until doubled. Cook at 400 for 20 minutes (the browner it gets, the crustier it will be :) ) Christie also recommends adding 1-2 t dried rosemary, crushed, with the flour too. This is awesome with it. She has also added garlic and cheese after flattening it out, then roll it into the dough.

Pork shoulder roast with rub:

2 C roasted minced garlic (Christie just bought the minced garlic in a jar)
5 T salt
1/4 C Coriander seeds/ toasted and ground
2 T mustard powder
4 T dried chipotle peppers
2 T dried thyme
5 T dried rosemary
5 T lemon zest
2 1/2 t black pepper
1 C rub does a 6 lb pork shoulder roast Rub on roast. Cook roast at 250-275 for 6-8 hours, fat side up. Let stand 15 minutes before shredding.