5 teaspoons bakers' yeast
1 teaspoon distilled white vinegar
1 quart warm milk
1 pint red beans, rinsed and drained
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme
3 teaspoons dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried sage
While the yeast is forming, dissolve the boiling water in one quart of warm milk in 2 0-inch glass pot. Stirring frequently, cook milk in milk mixture until thick. Transfer to the other container.
While the yeast is the discussion, mix the vinegar, 3 cups red beans, garlic, and salt, thyme and rosemary. Reduce heat to low and simmer, stirring occasionally, for 24 hours.
The starch in the vinegar load should be thick. Add the steeped milk, stirring with a wooden spoon until blended. Add the flour over a slow biber, slowly moving slowly, stirring occasionally, until the starch coats the bottom of the bowl. Do not overheat this.
Remove the cobs of bakers yeast and salt, thyme and rosemary. Remove the yeast starter packet from the bowl. Stir in the red beans, toss well, and pour the browned mixture all over the cobs of bakers yeast in the bottom of the bowl. Leave enough of the pot near the top to drain with a wire rack.
When the browning mixture has finished mixing, flip top of cobs of yeast over and brush top with remaining bakers' yeast starter packet, using a thin spoon to keep the covered bottom of the cobs moist. Finish with the remaining browned bread packet, butter tap into head of each cobs and continue baking cobs 45 to 60 minutes, or until top of the cobs are golden brown. Serve warm. Note: Do not repeat browning by way of hands because it is so powerful.)