The number one question I get is "what is your secret, Kenny?" Well I have decided to answer everyone by publishing one of my recipe's on the internet. Hopefully people will realize that this is a legitimate food product and not some sick foot perversion. The following is a recipe for basic Footbread that you can try on your own. If you decide to make this, send me pictures. I will put it on the website
KENNY'S TRADITIONAL FOOTBREAD
"from our feet, to your mouth"
Basic White Footbread
This recipe for white bread has been adapted for baking in a convection oven. It will yield 2 large or 3 small loafs. For best results use ORGANIC PRODUCTS ONLY.Ingredient List (USE ONLY ORGANIC INGREDIENTS!)
Preparations
Place into a large steel mixing bucket 3 cups of flour, the sugar, and yeast.
Let sit for ten minutes until the mixture is a creamy brown, Soften the stick of butter. Do not melt the butter!!! Beat 1 egg separately. Add hot, NOT BOILING WATER, to the mixture in the bucket and mix well. Now add the butter. Put both feet into the bucket. Step cautiously into the mixture and make sure not to splash the mixture. Start moving your feet in a slow up and down motion (as if you were dancing to a slow love song) until the butter is completely dissolved in the mix. Now add the egg. Note that I have mixed this all with my feet, but this part could be done by hand but I do not know what kind of results you will get.
Preheat your oven to 170 F. Now slowly add between 3 to 4 cups of flour. Step in a marching like fashion. After two minutes increase stepping motion to a military march until you have a nice dough. It should be still sticky, but should no longer stick to the bucket.
Now remove the dough and place into a clean lightly floured bucket. Start kneading with your feet, start by
stepping slowly as if you are sneaking up on
someone and add the rest of flour slowly as you go on. Then when the flour is gone
and it is no longer sticking to the bucket, start stepping at a quicker pace for
about 7-10 minutes. At this point there is no danger in going too fast, so
you can actually start jogging in the footdough and get a workout while you are
making bread!!! (it is also good practice to knead the dough
with young children learning to walk) After kneading is complete, pour the
first 1/2 cup of liquid butter into the footdough and step in a sprint like
fashion for about thirty seconds so the exterior is gleaming with butter.
Step out of the bucket and cover the dough and let sit for 15
minutes. Place the footdough onto a baking sheet. Pour the
second 1/2 cup of liquid butter onto the footdough. Then place the
footdough baking sheet into the oven. Leave the oven heat on for 10
minutes and
then turn off without opening the oven door. The dough should complete the first
rise in
about 30 minutes and should be 2 1/2 times the original size.
Baking Instructions
Place the footdough into glass bread dishes. Note use glass bread dishes. If yours are metal, throw them out now. Metal bread pans leach out chemicals and cleaning products which are soaked up by the bread. Glass dishes are cleaner, provide better taste and more crispy bread. DEMAND YOUR BREAD BE COOKED IN GLASS CONTAINERS. Preheat the oven to 400 F. After preheated, place the bread into the oven for 15 minutes. Then place the oven into convection mode at 350 F. Bake for an additional 15 minutes. Remove and cool bread on bread racks. Keep your eye on the bread as baking times can vary largely based on the oven. Take out of the oven, cool down and enjoy your Footbread! Send me an email and tell me how it turned out.
KENNY BUCHANAN
"live in the present, remember the past"