Category Archives: Breads

Breads, Pizza

Pizza Crust

September 9, 2011 Sharon Leave a comment

1/3 cup warm water, plus 1 tablespoon

3/4 teaspoon yeast

1 teaspoon sugar

1 cup bread flour

1/2 teaspoon salt

1/2 tablespoon olive oil

Dissolve yeast and sugar in warm water in a small bowl. Let sit for 5 minutes until the surface of the mixture turns foamy. (If it doesn’t, your yeast was bad or the water too hot, try again…)

Sift together the flour and salt in medium bowl. Make a depression in the flour and pour in the olive oil and yeast mixture. Use a fork to stir the liquid gradually drawing in more flour as your stir, until all the ingredients are combined. When you can no longer stir with a fork, use your hands to form the dough into a ball.

Knead on a lightly floured surface for 10 minutes, or until smooth. Form the dough into a ball, place in oiled bowl, turning to coat the dough. Cover with oil-sprayed plastic wrap, let rise in warm place for 2 hours to allow dough to double in size. Punch down the dough and put it back into the bowl, cover and refrigerate overnight. Take dough out 2 hours before you plan to make your pizza to let it warm up to room temperature.

Roll out dough on floured surface until very thin and 10 inches in diameter. Put your pizza crust on a baking sheet or pizza pan. Spread with sauce, add toppings and cheese.

Bake 10-12 minutes or until crust is light brown in very hot oven (450º-500º).

Breads

Oregano – Garlic – Chili Bread

September 9, 2011 Sharon Leave a comment

1 tablespoon fresh oregano, chopped, or 1 teaspoon dried

6 tablespoons unsalted butter, softened

2 cloves garlic, finely minced

1/8 teaspoon chili powder

1/8 teaspoon salt

1 loaf Italian bread, split in half, lengthwise

Stir together first 5 ingredients. Spread over cut sides of bread. Wrap in foil; bake at 350 for 15 minutes. Serve warm.

12 Servings

Breads

Mesa Grill Bread/Rolls

September 9, 2011 Sharon Leave a comment

1 tablespoon dry yeast

1 tablespoon granulated sugar

1/2 cup water (110 degrees)

1 cup water

1 tablespoon salt

1/2 cup polenta

5 1/4 cups all-purpose flour

1 cup milk

2 tablespoons brown sugar

Put yeast, water and sugar in mixer bowl and let proof.

Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat. Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby’s ass but a bit sticky.

Cover with plastic, proof for 15 minutes. Form loaves/rolls, cover with towel and proof for 1/2 hour.

Score loaves/rolls,egg wash and sprinkle with additional polenta. Bake at 350º until golden.

12 Servings

Breads, Muffins

Lemon Poppyseed Muffins

September 9, 2011 Sharon Leave a comment

1/2 cup sweet creamy butter, softened

2/3 cup sugar

2 large eggs, separated

1 1/3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons poppy seeds

2 lemons, zest of, grated

1/4 teaspoon salt

1/2 cup buttermilk or plain yogurt

2 tablespoons lemon juice

1 teaspoon vanilla

Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.

In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.

With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full.

Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

Breads

Garlic Bread

September 9, 2011 Sharon Leave a comment

1 loaf Italian bread, sliced

1 stick butter, softened

4 teaspoons garlic, minced

1/2 teaspoon Italian seasoning

Mix butter, minced garlic and Italian seasoning. Spread over each slice of italian bread. Arrange on baking sheet with buttered side up. Bake at 350 for 10 minutes or until bread is lightly toasted.

8 Servings