If you want to make your life even easier, get yourself a good gram scale to allow you to easily calculate ingredients without having to dirty up measuring spoons, cups, or bowls. Golden brown crust and soft on the inside. Even though I consider myself an avid baker, I have to admit this was my first time ever attempting breadand I can now say theres no recipe I would rather have lost my breadmaking virginity to! The loaf came out completely flat. They both had what I consider a problem due to handling; rise was fine, dumping on to floured surface was sticky mess, forming a ball was impossible as was lifting onto parchment. Trying to find yeast in Ontario right now is like looking for a needle in a haystack so when I saw this pack I grabbed it. Going to try buns! I made this two days ago and even though I mixed in the yeast instead of sprinkling it on top, it came out so good. This no-knead 5-minute artisan bread is truly revolutionary. Thats the word the authors who created this quick homemade bread recipe use to describe it, and we couldnt agree more. This bread looks so good, but Im Celiac so do you have gluten free recipes to try? Someone commented that they were using floured foil instead of parchment paper and asked if it would work. Not sure if it applies, but it could be due to changing out the type of flour (with varying gluten or protein content). But if youre experienced in shaping the others, or want to Google instructions on the others, the dough will work admirably. The second time around I used 3 cups of flour. In fact, you can usethis homemade gravlax in place of smoked salmon in all my smoked salmon recipes, including Salmon Quiche, these Smoked Salmon Appetizer Bites and thisSmoked Salmon Dip! It sounds like you have a favorite! ), After 2 hours, stash the container of dough in the fridge. They'll shoot at you with all they've got, but only a relatively small number of their darts will actually make contact. Easy clean-up. While the no-knead part of the no-knead dough recipe certainly has some cool action going on, at least for home bread bakers (and we'll get to it soon), the real important innovation here is baking the bread in a Dutch oven, and it works in two ways: by increasing the radiant energy heating the bread, and by increasing the humidity of the baking environment. Learn more Natasha's top tips to unleash your inner chef! I plan to make this bread recipe this weekend and just wondering whether is it necessary to heat up the cookie sheet? Thats just awesome! We were only able to add a notation in the video about it but unfortunately, theres no easy way to edit a published video. Thanks for sharing that with us, Amy. Gives a nice taste to the bread. The No-Knead Bread recipe simply takes this concept to the extreme. But Im not seeing much improvement over the no knead its awesome every time. Sorry to hear this didnt turn out for you though! Hi Natasha, Hi Ronelle, Im so glad to hear that! You can halve it this recipe but you may need to adjust bake time. This dough is perfect to have on hand for any occasion. Ive kneaded and dough hooked a lot of different recipes, including your French bread (which was great). Jenny can cook I am so happy you shared these recipes. For those of you who don't know what a Dutch oven is, it's a thick-gauge, large pot with a heavy, relatively tight fitting lid. Still came out great. Yes! Section off of the pizza dough (this No Knead, No Rise Pizza Dough is my go-to!). Can u tell me how many carbs in each. To Freeze: Once baked & cooled, they freeze beautifully. My first at bread making . This is a fan favorite recipe thats part of our Fall 2022 SOS Series!View the full series. I followed your instructions but the yeast settled to the bottom on top of the salt. I have an old oven, and even though the oven thermometer said 425, when I checked after 13 minutes it was nearly 475. Knead the dough: Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes. I spooned in and then the dough looked too wet so added some more flour fingers crossed! It is so easy and so good ! After baking three loaves, I determined that the best method for my oven was to bake the bread on a lower rack for about 25 minutes, then do the last 5 minutes on an upper rack (requiring me to swap the bread pan and water pan) to brown the top of the loaf. Increasing the salt level and resting the dough in the fridge improves the bread's flavor. Which is correct? No-Knead Refrigerator Bread Dough. Theres nothing intimidating about this recipe. Stir in water. This is a fabulous recipe! Easy Homemade Beer Bread. This Cured Salmon Gravlax recipe is perfect. So whenever you need or want a quick bread recipe, why not try this Homemade No Yeast Bread. Messy when you pick it up now. Yes you can, as long as you use high quality salmon (ie dont use vac packed salmon from the supermarket thats been sitting around for days or box packet frozen salmon from Costco or Aldi). I weighed out the flourshould I have added more? We want the fondant to be dough-like which is not too dry nor too sticky. Recipe was really easy to follow and the baguette turned out to pretty decent. These did not rise AT ALL. The time it takes for you to get the rolls ready will probably be about the extra time your oven needs. Incredible! If you cut it into slices, you can also store it in the freezer for up to three months! Pat dry. Secondly if your house is cooler, like mine always is, then your rise time will be longer. The people having issues with the hydration lever have to be measuring incorrectly. Hi Sandra, it could be due to using too much flour on the base. I hope that youll love every recipe that you will try! Nice, great job for making this the first time and getting an awesome result! Will definitely make again! Forming the boule and transferring it to my hot pizza stone were simple enough. If you do try it, please do let me know how it worked out. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. The main reason I prefer white over black is so I don't end up with black specks on the salmon = prettier! Thanks for stopping by! I baked the third, larger loaf for an extra 5 minutes (35 total). It is so forgiving! Hi Diana, the homemade bread always disappears really fast but if I do have leftovers, I let it cool completely to room temperature then cover and leave at room temperature for a day or 2. Jenny, I followed the first recipe for the no knead rolls the three hour rise one and the recipe said only put a quarter of a teaspoon of yeast and leave for three hours. Hi Diana, Im glad this is now one of your favorite recipes! I followed the recipe exactly and let it rise overnight. If the surface of the bread is moist, it expands easily. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich. Shape dough, sprinkle with flour, and cover with a floured cloth. Im trying to up my bread game. Your email address will not be published. Hi Grant, I havent tried it in a loaf pan but I would do everything the same except I would put the dough into the loaf pan on the last rise and make sure to remove it from the pan right away when it comes out of the oven. Used cold water and left for 8/9 hours. No-Knead Refrigerator Bread Dough . I always ask, even if the sign says that! Were so pleased that you love this recipe as much as we do. After it rests, it helps to sprinkle a good amount of flour over the dough to help pull it away from the sides of the bowl and form it into a round shape. In a large bowl combine dry ingredients. Also be sure to bake in the center of the oven. That's generous! Su-er easy to do I used a candy thermometer to make sure the water wasnt too hot for the yeast. Wishing you great success. High praise for this artisan bread recipe. It is so forgiving! I just mixed the gluten free flout and it does not look the same as your dough and I had to add a little more water and still looks different? Im so happy you enjoyed it, Lorna! Looks delicious can I bake them on a pizza stone. How do you store your bread? In your video you say to add 3 cups of flour, yet in the recipe you add 3-1/4 cups. They then continue to bake and firm up to a crusty loaf. I was wondering if you actually TRIED this recipe? My pleasure, thats very inspiring on my end. I use a pizza stone, just put down some flour or fine cornmeal on the stone so it doesnt stick. Have been using this recipe an also the crusty bread recipe that I doubled an I have to say these are awesome bread recipes. It sounds like maybe it didnt rise properly this could be due to either old yeast (no longer active) or overheating the dough causing the yeast to deactivate. Also very good for a little variety using the basic No Knead Bread ingredients and adding whatever to make the bread unique. Getting ready to put in oven. After a 2-hour rest at room temperature, the dough was refrigerated for 3 days before baking. Slice thinly on an angle, do not cut through skin (i.e. Your recipe calls for 3 1/4 flour and your video calls for 3 cups. I have never had bread stick to either a pan or to parchment before, but this is wetter dough than I am used to working with. Hi Alice, we have always made it this way and it has worked successfully. With enough kneading, you eventually form them into sheets of gluten. My Lodge Dutch oven is the 4.5 quart one and it works perfect. It would brown a little easier without the parchment but it would be difficult to transfer. I dont have a recipe for that yet but thanks for the idea and suggestion. These rolls are so perfect! I encourage you to try again. All you heard at our house was, That was delicious! Thanks so much for sharing. Using normal sugar rather than superfine / caster sugar ensures that the salmon doesn't get too sweet (i.e. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Thanks Jenny! Welcome to my kitchen! If you use a Dutch oven, theres enough steam from the wet dough to do the job. Thanks. I cant have either and I miss rolls so much. 3. Yep! You should be fine using the regular pot. I have been making 2-3 loaves per week since! Natasha You absolutely can use a Dutch oven here. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume). Next time, I think I will try to make them bigger for sandwiches though. Cant wait to make this again! Thank you so much for sharing that with us! I also used cup-4-cup GF flour blend. Putting hot can kill alot of your yeast, significantly increasing rise time, if it will rise at all. I really was excited about this recipe, however, the crust became very tough and thick and the bread was dense and soggy in the middle even after 35 min! Also, make sure to measure liquid ingredients with a liquid measuring cup and be precise to make sure you dont get an overly wet dough. Must have done something wrong. We are obsessed with the chewy inside and crispy exterior. Sprinkle over the 1/4 cup extra dill - for garnish and flavour. Active dry yeast can work here! The lid fits, but it isnt tight. Hi Tatiana, I have had several readers report great results using instant yeast in the same amount. Remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and a digital thermometer inserted into the center registers about 205F. Purchased new flour and yeast and still no better? So easy and delicious.. The instructions are so easy to follow and the bread is always a hit! Hi Claudia, that should work. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot. Wed love to see your creations on Instagram, Facebook, and Twitter. Ive made it at least a dozen times, and every loaf has been perfect! But before we get there, let's take a quick look at the awesome science behind this equally awesome recipe. The instructions even say if it needs a little more water. By Jessica Battilana Youll get to enjoy fresh homebaked bread within a few hours of when the craving hits. Enter your email and we'll send it right over! ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING. So wonderful to hear that! THANK YOU! My normal rate is 1 1/2% salt. Its not too salty, the flesh is notoverly cured i.e. I shortened the first rise time by an hour and the second rise time a little and they still turned out amazing! Are these two likely linked? You can add wheat flour I have added 1/2 c each of wheat, rye, and barley flours and reduced the plain flour by the same amount. Seriously. Its very helpful! Packed with whole grains, dried fruit, and nuts, King Arthur Unbleached Bread Flour guarantees this loaf will rise nicely and offer satisfying chew. Would you subtract any flour if you added sunflower seeds? Place a rimless cookie sheet (or inverted baking sheet) on the center rack. I realize there is more yeast involved, but now I guess I dont see the point in the three hour since the two hour are amazing! Could it be used, mixed with regular flour? Let cool for a few hoursand yes, it did crackle and sing! Thats the single most important requirement for this recipe. I love talking with people about food, and I'm so glad you're here. Thanks for all the hard work you and your husband do. Oh, wow this bread is delicious. Easy, delicious recipe. Thanks love all your recipes. They turned out delightful! Please help! thank you again! Could it be an oven temperature issue? I was sceptical with only a 1/4 tsp. I followed everything step by step. Even the pics in social media of the ones people have cooked at home. We love it.. you are a life saver.. You are very welcome, Im just glad that you enjoyed it! I followed the recipe exactly but it never turned into dough it was a watery mess.. Thanks for the replyoh, forgot, how long should I cook the bread if I use my Dutch oven? It rises beautifully every time and you will fall in love with the spongy soft texture. Check out this awesome hole structure in the crust: Now if that ain't one beautiful pie, I don't know what is. This post may contain affiliate links. 4 Ingredients-Easy-Awesome Flavor, Texture, Crumb. Its crumb is delightfully chewy and baguette-like. Which is a shame because its a well known brand and had been stored in frig. many of your recepies have become our favorites! Even twenty-five degrees can make a difference. When the work is done, all that remains is to use it within 14 days. I finished just now with a bacon, tomato, onion and cheese and mayo hero sandwich. Crusty on the outside and soft on the inside! We love the aroma of bread baking in the oven, and we were all watching and waiting for the loaf to cool so it could be sliced. Cant wait to make this again! With this recipe, I start with about 3/4 of a cup of buttermilk and just stir it into the flour and butter mixture. Theres no kneading required. It reminds me of the lovely loaves that Costco has perfected. My water was 101 F. I let it rise and followed this recipe to a T and came out great!!!!!!!! I love whole grain flour. . One day pressed for time I did the two hour rolls and found they rise so much better than the three hour. Your recipes are so awesome, Im pretty sure I goofed up some place. They rose really well really puffed up! For the best crust, bake in a ceramic bread crock or a covered clay baker. ), water (but were guessing you have that on hand). The beauty of homemade cured salmon is that you can control the salt so its not too salty and its got afresh herb flavour that youll never get in a packet! Medium cured salmon (36 48 hour cure) for 2 days to be safe, but 3 should be fine. Turn once or twice and form into loaf shape. Those of you more experienced bakers with a pizza stone or a bread/ pizza oven feel free to double the recipe and make a huge rustic loaf out of this. letting dough do its thing on counter overnight then form and bake. After watching your video and making my first loaf was hooked. Have you had any success in reducing the amount of salt or do you have any other suggestions? The equipment section may contain affiliate links to products we know and love. I am relatively new to bread making, so Im extra delighted by the results. It turned out good though. I would consider this a no-knead bread, although the folding process does help to develop the glutens a bit. Great recipe. Flour naturally contains enzymes that break down long proteins into shorter ones in a process called autolysis (auto meaning "self" and lysis meaning "break down"). Did the warm yp thin and baked exactly as suggested. Will definitely keep making it! I have made it following the recipe and have also made it as Caraway Onion No Knead Bread. This no-knead bread recipe, which comes from Alexandra Stafford's cookbook "Bread Toast Crumbs," is the foundation for an endless array of variations. Add bacon and cook until brown and crispy, about 6-8 minutes. I dont know how it would change the texture or moisture content. Knead the dough: Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes. Thank you for easy recipe! Please let me know ! Crispy on the outside, fluffy tender on the inside. Whole Spelt Sourdough Bread - This spelt bread recipe is as delicious and easy to make as it is nutritious. Hi Lynda, I have not tested this recipe in the dutch oven, I would try the guidelines just like in our dutch oven bread. The BREAD is fabulous, in any eventother than the one where the bottom had to be cut and discarded! I nearly always have some of this no-knead 5-minute artisan bread dough in the fridge. This is what kneading accomplishes. It sounds like you have a new favorite! Just before baking, score the top of the bread 3 times. Also, be careful not to splash water on the glass door of your oven to prevent shattering with strong temperature change. How does a ball of raw dough go from being small and dense to large, light, and airy? If you give it a try, wed love to hear back! I'm telling you right off the bat here, that as far as personal innovation goes in this article, there's not all that much. I don't recommend going smaller than 300g/10oz because the width of the salmon will become too narrow and it will probably end up too salty. In a large bowl, combine warm water (100F) and salt. Place the ball of dough on the prepared pizza peel or baking sheet,seam side down with all the collected bunched ends on the peel or board. Lately Ive been adding about a cup of shredded Asia go cheese and a shake of Franks red hot. What I particularly liked is the simplicity of the bread making. Using a scraper cut dough into 8 pieces. Recipe was really easy to follow and the baguette turned out to pretty decent. Packed with whole grains, dried fruit, and nuts, King Arthur Unbleached Bread Flour guarantees this loaf will rise nicely and offer satisfying chew. 7. I enjoy your recipes and have made many of them. I am currently waiting for the dough to rise. I am doing my third loaf now, I will lower the oven to 400 and check after 10 minutes. It turned out perfect! Love this recipe. Did the exact same thing on your pork tenderloin recipe which I am also making today. I hardly lost any time with my family while making this and it was so delicious that it is already gone. Sounds like you found a new favorite! It rose beautifully, it overflowed, and even though it was stuck all over the bag, I just let gravity do its work and it came off clean! So you simply forget about it until youre overtaken by the craving for freshly baked bread. Tomorrow my daughter is coming over so I can teach her how to make it. Attach it below. Unfortunately, that is the only way to edit a video. We have tested this no-knead rustic artisan bread with both all-purpose flour and bread flour. Should I increase the amount of test? And in this case, store bought is truly incomparable! Gravlax is fresh salmon thats been cured with a combination of salt and sugar. Patricia, its possible that you added too much water for the steam, leading to over-steaming, or that you cooked it too long. Great blog! Place on a piece of parchment paper. These rolls are amazing and so simple. They are absolutely divine!. However, because a Dutch oven is so much smaller, and because radiant energy decays over distance, objects inside the small, enclosed space of a Dutch oven absorb much more energy through radiation than an object sitting in the center of a large oven. Tag @pinchofyum on Instagram so we can find you! Excellent.! Place on a piece of parchment paper. Some downsides: the bread didnt rise as much as the regular version and, of course, it didnt have quite the same flavor. I also liked that the recipe made a large batch of dough that could be stored in the fridge and baked off one loaf at a time as needed. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. Read more comments/reviewsAdd comment/review. The metric measurement for water is wrong. We are obsessed with the chewy inside and crispy exterior. Let me paint a picture for you. or Does the IDY need to be added to the flour and not the water? My husband Bjork and I live in Minnesota. My dough seemed drier, so in my latest loaf I used 1 3/4 c. water and dough was nicer. Once you have your salmon, its 5 minutes of effort. The best thing to do was make crusty rolls. You are the best! Has anyone done this? Classic, amazing, easy, homemade stuffing that everyone loves!! Hello, Hoping somebody can help me. Unused bread can be stored at room temperature wrapped in foil for up to 3 days, though it may need to be refreshed in a hot oven or toaster before serving. Until I discovered your recipe I could never bake bread. They puffed, we ate a batch with soup for dinner and I have an extra batch to enjoy later. So good, just the way you tutored! . Hi, make sure not to cut into the bread while it is still hot. I did find it difficult to slide the bread onto the hot baking tray to put it in the oven. You can do this! Rating: 3.5 stars 3 . Your email address will not be published. How did the pigs in the blanket come out? Best crusty bread recipe I have found came out perfect. As far as the baking goes, I baked this loaf for 22 minutes and found it created a lovely bread with a depth of flavor and a great crust.I mixed it for 30 seconds with the dough hook and 1 more minute after that. which is correct? Instant Dry Yeast? The bread was simple and delicious! Thank you so much for this recipe. I make mine on a pizza stone and heat it in the oven before placing the dough and parchment paper on it to bake. This no-knead 5-minute artisan bread explains how to make homemadebread in just minutes a day without fuss. I have made this bread twice and it is excellent except for one thing. Thank you so much. the rapid rise/instant one usually requires higher temperture than the active dry. Are you possibly trying to bake on the convection setting which would bake faster and potentially burn the top. I would have needed to add an extra cup of flour to absorb all the liquid. Oh boy how do I fix this. Thats so great! Were talking 5 minutes of effort here. The most effort youll put in is the quick mix youll do to get the flour, water, yeast, and salt combined, and the strength it takes to transfer your dutch oven into the oven (but seriously, why so heavy?). With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag. Bake for 25-30 minutes until golden brown. The first loaf was baked on day 1 (after about 6 hours in the fridge), the second on day 4, and the third on day 9. Vyou need not publish my question and no need for you to reply unless you want to point that out in your recipe. Thanks, yeast! Substituting Caraway Seed for the Rosemary and 1-2 tsp of dried onion flakes for the garlic. Grab a hunk of the dough and use a serrated knife or scissors to cut off about a 1-pound piece of dough. 2022 Pinch of Yum. Baker and blogger PJ Hamel will show you just how wonderfully stress-free sourdough baking can be. Ive never made bread before. Both were delicious, but I think I prefer the bread flour version due to its consistency. Craving a crusty French loaf? My go to recipe for artisan rolls, turns out perfect every time. Its crumb is delightfully chewy and baguette-like. The rolls did not rise.Followed recipe to the letter. The notes throughout this recipe make bread baking approachable for any level of baker. Instead of googling recipes and picking the most star- rated one I can find, you are now my go-to person because I know I can rely on the deliciousness of your recipes. Made some when I visited my 87 yr old dad and he requested raisin with cinnamon/sugar excellent! Hi Dru, one of my readers reported that rapid rise yeast Fast Acting in the same measurement worked just as well in this recipe. I have also made it adding dry cranberries, honey, and walnuts. I like using toasted baguette slices with a mustard cream sauce (recipe provided below) with extra fresh dill for serving! EVER. Just before baking, score the top of the bread 3 times. Truly there is nothing better than swooping a piece of this piping hot bread into some cozy, creamy soup. Thank you for such an easy recipe that is 5 star! Just dont double the amount of yeast when doubling a bread recipe. Worked well with whole wheat flour too. This is my own, original recipe for Rustic Beer Bread. I assume that would be ok. We had your blueberry pancakes for brunch and we are making these rolls right now to go with stew in the crockpot! The recipe below instructs you on how to make the French boule (pronounced bool and meaning ball). EASY TO USE & ACCESSORIES INCLUDED: Designed with LCD intuitive digital panel for easy operation and a large transparent window for easy viewing. Combine peppercorns with salt, sugar and dill. My first attempt was Gluten-Free and it ended up too wet. Hi Laurie, quick rise should still work; you will need to change the method a bit. (See video tutorial above if you need a visual of kneading dough by hand.) Ive left them for 7 hours once and they came out great!!!! It's bread dough, not a newborn. We were only able to add a notation in the video about it but unfortunately, theres no easy way to edit a published video. Just before baking, score the top of the bread 3 times. Looking at it on mobile. Give it a good long knead (around 10 minutes) to really develop the structure of the bread. Some recipes use as much as 750g/1.5lb salt + sugar to 1 kg / 2 lb of salmon. Use the temperature stated in the recipe. Theyre really simple and easy to make. I would love to make this bread today but only have quick rise instant yeast. Store the bread, well wrapped, at room temperature for several days; freeze for longer storage. Then enter your email address for our weekly newsletter. If I make want to bake two at the same time would I double the amount of water or do you recommend doing it one at a time? Same problem! caster sugar penetrates salmon quicker). SMALLER FILLETS: The beauty of this recipe is that a little goes a long way! Add bacon and cook until brown and crispy, about 6-8 minutes. What you're left with is a slack, easy-to-work dough that stretches beautifully, and bakes up with excellent gluten structure and massive bubble formation. I would not keep lightly cured salmon (24 hours) beyond 36 hours at most (just to be safe). Hi Julie, I have not tested this recipe in the dutch oven, I would try the guidelines just like in our dutch oven bread. 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