EASY CRUSTY VEGAN BREAD

EASY CRUSTY VEGAN BREAD
https://veggiesociety.com/easy-crusty-vegan-bread-recipe/

This was very easy and so yummy, but it did take some time to make.  I did it on a Sunday and started in the morning and we had with dinner.  I will definitely make again.  Would go perfect with any soup.  Lots of good tips and suggestions on the website.  Didn't have semolina flour so just used all purpose.  Next time I am going to try with 1/2 whole wheat flour.


3.25 cups all purpose flour + more for sprinkling (organic non-gmo)
1.5 cups warm water
2 tsp instant dry yeast
1 tsp sea salt

Instructions
Add the all purpose flour, yeast and sea salt to a large mixing bowl or your kitchen aid mixer. Mix in the water and stir well until incorporated. Cover the bowl loosely with a kitchen towel or plastic wrap and let it rest at room temperature for 2 to 3 hours. ( you may leave it overnight as well but it is not necessary )

After about 2 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour. Shape it into a round loaf by folding it over on itself a few times. NO KNEADING Allowed! 

Meanwhile preheat your oven to 450"F with a pizza stone inside. I If you don't have a pizza stone preheat a cast iron dutch oven with the lid on instead). Place a baking dish with a couple of inches of water in it on the bottom rack to help create steam inside the oven for a crispy crust.
Sprinkle a pizza peel or a cardboard box with some flour and place the bread loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.

Sprinkle the pizza stone with a little bit of the semolina flour then gently slide the bread dough onto it just like you would do with a pizza. Cook for about 30 minutes until golden brown. Transfer to a cooling rack and allow to cool down before slicing. For an even crispier crust allow to bread to cool inside of the oven with the door slightly open. 

THIN PIZZA CRUST

THIN PIZZA CRUST
Yum!  We really liked this.  Makes 3-4 crusts.  Used round stoneware and the oil dripped in oven.  Next time only use extra oil if using cookie sheet.

Keep on reading for the SECRET TIP!

4 1/2 cups flour (did 3/4 c wheat)
1 tsp. salt
1 tbs. yeast dissolved in 
1 3/4 cups warm water
1/4 cup olive oil (plus more for pans)

Dissolve the yeast in your warm water.  

Add all ingredients together in your kitchen aid (or other mixer with a dough hook) and knead on medium until dough is combines and pulls away from the bowl. 

Then let is rest and rise for about 30 minutes to an hour.

This is the secret (INSERT FIREWORKS HERE!!!) to the best crust (I didn't believe it until my sister in law, Gracie, made me try it...) is to oil your pans with a ton of oil (I already knew that trick) and then oil your crust with even MORE oil once it is on the pan!

Bake your pizza with all your favorite toppings in an oven on 425 ? until your crust comes out looking like this:

You want to be able to lift the crust up without it drooping... it's almost like a cracker texture.

It is sooooooo good. The olive oil not only makes it the crunchiest crust you can imagine, but it also gives the most amazing flavor to your pizza!

Doesn't this make you want pizza right now?! This crust is perfection!

Comments:

This is my "go to" crust now! Thank you! I did not use a Kitchen Aid, instead I just kneaded it for a good 5 minutes, until really smooth. Also used bread flour, b/c Alton Brown said that the extra protein in it makes a chewier crust...have to say it did! I also just baked it on a pizza stone, but I think the secret that you have is the 1/4 cup of oil in the dough! Amazing! Thank you! BTW, how many pizzas do you get out of this? I made two enormous ones. I'm thinking I could make 3, 12" thin crust as well! Great recipe!

Reply
Hannah HathawayJuly 13, 2013 at 10:49 PM
You just made my day! Love the tip about the bread flour. I'll have to try that one out! :)

As far as how many it makes for me: 3-4 thin crusts. Sometimes I use the extra dough for calzones and freeze them... Other times I just make an extra pizza... We like cold day old pizza in our home! :)

My dad and I have a traditional pizza night whenever I come home from college. We were searching for a crispy, cracker-like crust recipe, and this is it! We do whole wheat instead of white, however the result is still fantastic! Thanks for this great recipe! We use it every pizza night now!

I love the flavor but I can't seem to get my crust as thin as yours. So it doesn't come as crispy. Any suggestions?

Reply
Replies

Hannah @ We Lived Happily Ever AfterJanuary 16, 2015 at 11:15 AM
Make sure you water is really warm/hot. This will allow your dough to be pliable. Another tip is to add more water or oil (start with a little, and add more as needed) so the dough is more moist. It may be a little messier, but it will roll out smoother. Hope that helps! :)

I tried this with a pizza stone and lost the whole bottom of the pizza! I really enjoyed the crust that I could salvage. I am going to try again tonight with some parchment paper between the crust and stone, so I can still have the olive oil on the bottom. **fingers crossed** Just wanted anyone with a pizza stone to know :) Thanks for the great recipe! Hopefully, this will allow me to continue using my pizza stone and this new method.

Reply

Audrey ChristleyApril 16, 2016 at 6:33 PM
Love this crust!!!! I have been in search of a great thin crust for over a year and this is the one!!! The only changes I made was that I bake the crust first for about 5 minutes in the oven before putting my toppings on it. This helped make it almost a cracker crust which we love. Awesome recipe :)

HOMEMADE BREAD BOWLS

HOMEMADE BREAD BOWLS
Will never buy soup bowls from the store again.  These were easier than I thought they would be...everyone loved them!

Makes 6 bread bowls

Ingredients:
2 cups + 4 Tbsp warm water
2 packages of active dry yeast (about 2 Tbsp)
1/2 cup butter, melted
2 Tbsp sugar
3 tsp salt
6 1/2 cups all-purpose flour

In a large bowl add warm water and sprinkle in yeast.  Set aside to "proof" or get foamy (about 10 min).  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Knead with your mixer or by hand for about 5 minutes until dough is smooth and elastic.

Place in a large ungreased bowl.  Cover, place in warm  place and allow to rise until doubled.  (about 45 minutes).

After first rise punch dough down and foam into 6 equal sized balls.  Place dough balls on a greased cookie sheet and lightly cover with plastic wrap.  Let rise once more for about 20-30 minutes.  DO NOT touch the dough at all during this time.  

Preheat oven to 425 degrees and bake for 20-25 minutes or until golden brown.  Let cool and then cut off the top, remove some of the bread from the inside and fill with your favorite soup!

BREAKFAST POCKETS

https://www.keyingredient.com/recipes/14617061/breakfast-pockets/

BREAKFAST POCKETS
These were really good.  Froze most of them for kids to have later.  Reheated well.  The only things the kids didn't like was the potatoes.

• 
  
• 1½
  tablespoons yeast
• ½
  cup warm water (110 degrees)
• ¾
  cup evaporated milk (110 degrees)
• ½
  cup vegetable oil
• ¼
  cup sugar
• 1
  egg
• 1
  teaspoon salt
• 3½
  cup flour
• 
  Filling:
• 1
  pound bulk sausage
• ½
  cup onion, chopped
• 1½
  cup frozen hash brown potatoes, thawed
• 7
  large eggs
• 3
  tablespoons milk
• ½
  teaspoon salt
• ½
  teaspoon pepper
• ½
  teaspoon garlic salt
• pinch of cayenne pepper
• 2
  cups cheddar cheese, shredded
  
  Dough: In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  
  Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350 degrees fahrenheit. Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.
  
  To freeze: Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

CHEESE-STUFFED GARLIC BREADSTICKS

Cheese-Stuffed Garlic Breadsticks
These turned out better than I thought I would.  We all really liked them.  They were easy and it quick to make.  I had some shredded cheese I needed to use so I used that.  A cheese stick would work better.  I ended up rolling out all the dough then putting on butter and cheese on half of it.  Then folded over and cut into sticks and then sealed sides.  Worked pretty well.

UPDATE: next time try with no garlic.  I reheated the leftovers in the oven wrapped in foil.  They were so yummy!  Works so much better with a cheese stick.

1 Tbsp. yeast
1 c. very warm water
1 t. sugar
1 t. salt
2 T. olive oil
1 c. whole wheat flour
1 1/2 c. unbleached white flour
1-2 c. mozzarella cheese
garlic powder (used Johnny's)
1/3 c. melted butter

Combine yeast, water, and sugar.  Let set a few minutes to activate yeast.
Mix yeast mixture with salt, olive oil, and both flours.
Knead into soft dough.  Let rest 5-10 minutes.
Separate dough into 12 balls.  Roll balls into breadsticks.
Flatten breadsticks with rolling pin.

Cut cheese into small strips.  (String cheese works great, too!)Lay cheese on breadstick.  Sprinkle with garlic powder.

Fold dough around cheese.  Seal well!
Brush melted butter on each breadstick.  Sprinkle with garlic powder (again).
Allow to rise 5-10 minutes.
Bake at 450° for 12 minutes.
Brush on more melted butter.  Serve warm.

NO KNEAD BREAD (5 LOAVES IN 2 HOURS)

http://fabulesslyfrugal.com/no-knead-bread-5-loaves-in-2-hours/

This is really good bread. Definitely a different way to make bread.  Jackson was able to make it.  When I made it I kept on forgetting every 10 minutes so it didn't turn out as well.

NO KNEAD BREAD (5 Loaves in 2 hours!)

Ingredients

• 5 cups hot water (hotter than bathwater, but not scalding)
• 4 tablespoons of yeast
• 1 cup oil
• 6 tablespoons sugar
• 2 tablespoons salt
• 8-10 cups of flour

Instructions

1. Mix all ingredients together, should be sticky, stir down from the outer part of the bowl inward every 10 minutes for 1 hour. keep covered.
2. put oil in bread pans. put dough in bread pans, cover & let rise for 1/2 hour. makes 4-5 loaves
3. bake at 375 for 30-35 minutes.
4. can also be used to make : cinnamon rolls, biscuits

ONE HOUR DINNER ROLLS

http://www.kleinworthco.com/2016/04/one-hour-dinner-rolls.html

ONE HOUR DINNER ROLLS

These are the best!  And really only took about an hour.

• 1½ cups warm water
• 1 tablespoon yeast (I used rapid yeast)
• 2 tablespoons sugar
• 2 tablespoons butter, softened
• 1 teaspoon salt
• 4 cups flour, more or less as needed (I used 3-3/4) - I used 3 really full cups
• 3 tablespoons melted butter
• sea salt flakes, for sprinkling on top

1. Using your mixer bowl, dissolve the yeast and sugar in the warm water and let stand for five minutes, or until foamy (if your bowl is chilled or your room is cool this could take longer)
2. Add butter, salt & 3 cups of the flour, and mix until combined.
3. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)
4. Let the mixer knead 3-5 minutes, until smooth.
5. Cover with plastic, place in a warm spot and let rise 20 minutes.
6. Preheat oven to 400 degrees & spray a 9 x 13 casserole dish with cooking spray
7. Punch down the dough & divide into 20 equal sized pieces (spray hands with Pam)
8. Roll each piece into a ball and space evenly in the prepared pan
9. Brush with melted butter, sprinkle with sea salt, and let rise for an additional 15-20 minutes Bake 13-15 minutes, or until golden brown ( you can turn on the broiler for about 1-2 minutes at the end to get a more golden top)
10. Remove and brush with butter
11. Let cool slightly before serving.

NO KNEAD BREAD

No Knead Bread (5 Loaves in 2 hours!)

http://fabulesslyfrugal.com/no-knead-bread-5-loaves-in-2-hours/#comments

My family loves this recipe.  I half the recipe and make two loaves.  Might work better if I split into three (one being small).  The first time I made this I used 1/2 wheat.  It tasted good but was super crumbly.  I am thinking I didn't add enough flour and didn't cook it long enough.  My oven doesn't cook bread very well.  See blog folder for pictures and more instructions.

Ingredients

• 5 cups hot water (hotter than bathwater, but not scalding)
• 4 tablespoons of yeast
• 1 cup oil
• 6 tablespoons sugar
• 2 tablespoons salt
• 8-10 cups of flour

Instructions

1. Mix all ingredients together, should be sticky, stir down from the outer part of the bowl inward every 10 minutes for 1 hour. keep covered.
2. put oil in bread pans. put dough in bread pans, cover & let rise for 1/2 hour. makes 4-5 loaves
3. bake at 375 for 30-35 minutes.
4. can also be used to make : cinnamon rolls, biscuits

BROCCOLI CHICKEN BAKE

BROCCOLI CHICKEN BAKE
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2647719

I didn't have crescent rolls so I made 15 minute bread (see below for recipe).  We had gone to Costco so I had some rotisserie meat.  I didn't have bell pepper so I used celery.  Didn't have rosemary so I used Italian seasoning.  My family loved this!  If using bread dough don't put on parchment paper without spraying with Pam first.  Or jut put down a liner.  Could also make individual ones. 

2 cans of crescent rolls 
2 c of chicken chunks, cooked
2 cups of broccoli, steamed, chopped 
1/2 cup light mayonnaise
1/2 c bell pepper chopped
2 c shredded cheddar cheese 
1/2 c diced onion 
1 egg
1 t fresh rosemary

Directions

preheat oven to 375

on parchment paper lined on cookie sheet, spread both crescent roll cans length wise to form a long rectangle.

press the seams together to form single layer

combine chicken, cheese, broccoli, and mayonnaise pepper, onion in large bowl

spread the mixture over center of dough to form a large log.

use sharp knife and cut horizontal strips 1 inch apart down each side of the dough

fold dough strips over the top of the mixture, alternating left and right to create a braid pattern.

mix egg and rosemary together

brush the mixture over top of the braid

bake 28-30 minutes or until golden brown 

ANGEL BRIDGET'S 15 MINUTE BREAD RECIPE

I use this recipe all the time (breadsticks, pizza dough, monkey bread, cinnamon rolls, Naomi's Yummy Sandwich).  Got it at Made From Scratch from Naomi Raven.

Mix together and let sit for 3-5 minutes:

1 1/4 c warm water

1 T yeast

2 T sugar

Add:

1/2 tsp salt

3-4 cups of flour

Note: Put flour in one cup at a time, might not need all four cups.  If using wheat flour, use 1 cup wheat flour for 2 cups white.

Mix about 3 minutes.  Let rise 10 minutes.  Roll dough using plenty of flour.

MAPLE BARS

Maple Bars

http://djsfavoriterecipes.blogspot.com.br/2010/11/maple-bars.html

These were easy to make and so so yummy!  Pretty sweet maybe try cutting back on the sugars next time.  1/2 a batch was just right for 6 big bars.  Perfect FHE refreshment.  Would be fun to try a chocolate frosting as well.

I am re-posting this recipe as I have tweaked it just a bit. I decided adding the cinnamon to the milk isn't the best thing to do, it clumps. Instead, whisk into the flour and then add to the yeast mixture. Also I'm increasing the flour to 5 cups... seems I always have to add more. And I'm adding 1/8 teaspoon salt to the frosting.... Salt enhances flavors and takes that "too sweet" out of the frosting just a bit. I made these for work yesterday and added diced cooked bacon to the top! Delicious!

I was snowed in yesterday morning and couldn't go to work!! So I thought 'why not bake?' And one of my favorite things when I worked at the Bakery was Maple Bars! MMMMMM... I ran across this recipe on http://www.recipezaar.com/. So I thought I would give it a try!! It was yummo !  I think next time I make them I will cut the dough into 3 strips and then in six pieces for a little smaller bar but they were good, and not too heavy. I also like the fact that these are baked, not fried! I suggest eating with hot chocolate or a tall glass of milk. mmmmmmmmmmmm!!

Maple Bars
1 1/2 cups milk
1/3 cup shortening (I used butter flavored Crisco)
4 Tablespoons  granulated Sugar
2 teaspoons salt

1/4 cup lukewarm water

2  (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)
2 teaspoons cinnamon

Maple Icing
1/3 cup butter
1 cup packed brown sugar

1/4 cup milk

1 1/2 cups powdered sugar

2 teaspoons mapleine (found by the flavor extracts and seasonings) or maple extract
1/8 teaspoon salt

For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.

After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky.  Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.
Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. 

Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes.

While bars are raising,  preheat the oven to 425 degrees.

Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.

Make the icing while the bars are raising:

In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes. Remove from heat and cool for 15 minutes. Add the mapleine, salt and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more).  I didn't add more sugar (see note above) but I did need to add more milk.

Spread on maple bars and enjoy!  Sarah and I did!!! Yummo!

PRETZEL BITES

http://fabulesslyfrugal.com/chewy-pretzel-bites-recipe/

These were fun and easy to make.  We all liked. Took about 2 hours.  Used 1 T yeast. Did one cookie sheet with salt and one with cinnamon/sugar.  Next time I would do the cinnamon/sugar in the middle before cooking as well.

While looking for some Super Bowl appetizer ideas, I came across this recipe atMelsKitchenCafe. These little morsels look delightful to me! I’m thinking these would taste great by themselves or dipped in something like pizza sauce or cheese dip. I also love soft pretzels with cinnamon and sugar on them. So, I wonder if instead of sprinkling the salt on top, you could sprinkle some cinnamon and sugar on them at the end for a slightly sweeter treat.

Chewy Pretzel Bites

Makes about 2 dozen pretzel bites.

*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam – maybe about 5 minutes) before adding it to the flour and salt.

Dough:

• 2 1/2 cups (10 1/2 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 1 cup (8 ounces) very warm water

Topping:

• 1/2 cup (4 ounces) warm water
• 2 tablespoons baking soda
• Coarse salt (optional)
• 3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.
Preheat your oven to 500°F. This high heat is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

OVERNIGHT PUMPKIN-PECAN WAFFLES

OVERNIGHT PUMPKIN-PECAN WAFFLES
We liked this - especially being able to get it ready the night before.  We put batter in fridge overnight instead of keeping it at room temperature like recipe says.  They got better the longer the batter was out.  Next time I would take out of fridge about 30 min-1 hour before we need to cook.  Scott thought they would be good with chocolate chips sprinkled in batter before cooking.

This came from the parade magazine - December 2014
http://www.food.com/recipe/overnight-pumpkin-pecan-waffles-519965

• 1/2 cup warm water
• 1 1/4 ounces active dry yeast
• 1 cup milk
• 1/4 cup unsalted butter
• 1/3 cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 2 large eggs
• 2/3 cup finely chopped pecans
• 1
  Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
• 2
  In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
• 3
  Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
• 4
  Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.

PIZZA FACTORY BREADSTICKS

PIZZA FACTORY BREADSTICKS

We all loved these breadsticks.  Liked that they didn't take very long to make.  The kids thought it was so cool how big they were.  I rolled them out on the big cutting board (backside).  Then I folded it towards the top. I used costco seasoning (didn't have garlic salt).  Think it would be even better with garlic salt.  

http://barefootandbaking.blogspot.ca/2012/05/pizza-factory-breadsticks.html

When my husband and I lived in Provo, UT we LOVED going to the Pizza Factory, we went for the breadsticks mainly, but their food was good too!  They make their breadsticks all twisted on tall dowels and serve them in a big vase.  So fun!  So, when I spotted this recipe over at Six Sisters Stuff, I just couldn't resist!  I have made them a couple of times now and my husband has declared them his new favorite!  They are super yummy and also super fast, bonus! Here is my take on them...

Pizza Factory Breadsticks

(15-20, depending on how fat you make them)

1 1/2 cups warm water

2 T sugar

1 T yeast

Let that sit for 5 minutes. Then add:

3 1/2 cups flour

1 t salt

To brush on top:

1/2 stick butter (1/4 cup), melted

garlic salt

Mix until smooth and then let rise for 10 minutes.  Roll the dough into a large square on a floured surface. Mix together the melted butter and garlic salt and brush half of it onto the dough.  Fold the dough in half and cut into 15-20 strips (about 1 inch each).  Twist each strip and place on an UNGREASED cookie sheet.  Let the twists sit for 15 -20 minutes to rise (I just let them rise while the oven is preheating).  Bake the breadsticks at 400 for 15-20 minutes or until golden brown.  As soon as they come out, brush the tops with the remaining garlic butter. 

PIZZA CRUST AND SAUCE

This was really good.  I didn't do her method of cooking, but liked how the crust tasted and LOVED the pizza sauce.  I made the pizza sauce in the braun.  Was able to get one round pizza and one cookie sheet pizza out of the sauce.  I 1.5 the pizza crust recipe to make one round and one cookie sheet.  Judi had given us two fresh mozzarella packages.  They made the pizza a little bit wetter but it was good. We also did pepperoni, cheese, pepperoni and cheese, breakfast sausage with green peppers.

Homemade Pizza Sauce

This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.

INGREDIENTS

• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (6-ounce) can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried basil
• Pinch of crushed red pepper (didn't add)

DIRECTIONS

1. Combine all ingredients in food processor or blender and blend until desired consistency. I leave mine slightly chunky. You can adjust the seasonings to taste. This recipe is open to interpretation. Use what you like, taste it along the way and it is sure to be delicious!

Homemade Pizza – New and Improved

YIELD: MAKES 2 12-INCH PIZZAS OR 1 LARGE 16 TO 18-INCH PIZZA

INGREDIENTS

• 1 1/4 cups warm water
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour

DIRECTIONS

1. Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
2. Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
3. 45-60 minutes before baking, move the rack to the lowest position in the oven (if the lowest rack in your oven is nearly touching the oven floor, move it up one notch - you don't want it that close or the bottom of the pizza will burn), place the pizza stone on it and preheat the oven to 500 degrees. Don't be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also,I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.
4. Here's a few different methods for making great pizza:
5. Pizza Paddle/Peel: I have a wooden pizza paddle, like this, which I sprinkle with cornmeal and place the pizza dough on. I layer my toppings on the dough and slide the dough quickly onto the hot pizza stone. After about 8 or 9 minutes, the pizza is baked to perfection and I slide it onto a cutting board to slice and eat.
6. Alternative Pizza Paddle/Peel: If you don't have a pizza paddle, you can use the underside of a baking sheet (I use an 11X17 size) or a large cutting board as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or parchment paper, make your pizza on the floured baking sheet or cutting board and gently slide the pizza off of the makeshift paddle onto the baking stone when ready to bake (if using parchment paper, you can let the parchment paper slide onto the baking stone with the pizza). Bake for 8-9 minutes until the crust is nicely browned. Retrieve the pizza with a pair of tongs or a spatula and slide the baked pizza quickly onto a waiting cooling rack.
7. Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a pizza paddle, you'll know how messy it can be - cornmeal everywhere. In fact, right now, my oven is in serious need of a good vacuuming. So, ofttimes, I'll still preheat my baking stone like normal and instead of using my wooden pizza paddle, I stretch the dough into an irregular shape on a lightly greased rimmed baking sheet (I don't worry about pressing it into the corners to give it a rustic look), add the toppings, and slide the entire baking sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the crust is nicely browned. This method still browns the crust nicely - and while you don't get the extremely authentic pizza crust, it is still mighty delicious and I can make more pizza at once rather than sliding them one at a time onto the baking stone.