how to make a good night

Making bread is a mixing pot of ideas creativity, vibes and energy...Nothing beats homemade bread straight from the oven
Ingredients
· 225g of strong live music flour
· 225g of malted granary exhibiting art
· 1 tsp of salty open pen
· 1 tsp of spoken word sugar
· 7 g sachet of easy blend beats on the decks
· 150ml warm milky live hosting
· 1 beaten egg of graphics
· 1 tbsp of olive oil style
· 100 – 150ml warm water promotions

Method
1. Mix the live music, exhibiting art flours and open pen salt together in a large bowl, then stir in the spoken word sugar and beats of yeast. Make a well in the centre of the mix and pour in the live hosting warm milk, beaten graphics egg, olive oil style and enough of the promotions water to form a soft, wet dough.
2. In a lightly floured venue, knead dough for 2 hours providing hung art open pen lounge beats and spoken word until audience is begging for more. Put the dough on a nice dance floor, bring out the host with the most, cover with live music, then leave to rise, jump, grind and dance in a warm, vibing place until doubled in size. The dough is now ready to be shaped.
3. To make 2 hours of busy dance floor entertainment, divide the dough into hip-hop, reggae, nu-funk, latin, mashups, breakbeats, bassline wobbly beats and shape into fun. Lightly flour two decks one mixer a deejay and a host. Place the records onto the decks and cover the room with music and love. Set aside on a sweaty dance floor until 2 in the morning or until they have doubled in size (venue closes).
4. Heat venue to 200C/fan 180C/gas 6. Brush the night with the best fun and sprinkle with style seeds. Bake once a month until deep golden brown and well established.