Recipe taken from here
White Wine Pizza Dough
- 1/4 cup dry white wine
- 3/4 cup warm water
- 1 package dry active yeast
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 3 cups (435 grams) all-purpose flour
Combine wine and water – both should be warm (110 degrees or so). In a mixing bowl, combine the wine, water, and yeast – stir until dissolved. Add the honey, salt, and olive oil. Mix well until combined.
Add about 1 cup of flour to the mixing bowl and stir to make a wet paste. Add in the rest of the flour and incorporate.
Place dough on a lightly floured surface and knead for 2 to 3 minutes. Place dough in a lightly oiled bowl and turn to coat dough ball with oil. Cover with a towel and let rise for 45 minutes. Alternatively, cover with plastic wrap and refrigerate overnight.
When dough has doubled in size, punch dough down gently with your fist. Cut the dough into two equal pieces for two 12-inch round pizzas.
Recipe taken from here
Want Mexican food for your Friday night meal but don't have any tortillas, your car isn't starting and the grocery store is too far to walk to? Look no further. Here comes your knight in shining armor. Have fifteen minutes to spare? I hope so, because then you'll be able to have a nice fresh family meal. These were so much more simpler to make than I thought. I was really happy they turned out. It seems whenever it comes to bread I always get really nervous as to whether the product will turn out or not, but these were awesome!
- 1 cup unbleached bread flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 to 3 tablespoons vegetable shortening
- 1/2 cup warm water (plus a couple tablespoons, if necessary)
Mix together the flours, baking powder, and salt.
Cut in the vegetable shortening with your hands or knife until the mixture is somewhat crumbly.
Add in the warm water 1/4 cup at a time. Slowly. You don't want to add too much. However, if your mixture is too dry, keep adding slowly. Your dough should be moist, but not sticky.
Divide into four equal balls and let sit -- covered by plastic wrap -- for 5 to 10 minutes.
On a floured work surface, use a rolling pin to roll your dough into flat rounds look like tortillas.
Heat a large pan over medium-high heat. Spray lightly with canola oil and then cook each tortilla until it is lightly browned on each side.
Set aside ... why? ...
Follow the steps below...
How about turning it into a Quesadilla?
- Homemade tortillas, or store bought
- Desired filling - the following were used;
- Green peppers
- Chicken with terriyaki sauce
- Lots of cheese
- Diced white onion
- 1 stalk green onion
In a medium sauce pan, heat up a bit of oil over medium-high heat. Add EVOO and add your vegetables. Cook for five or so minutes, until warmed and softened.
Spread your mixture on half of a tortilla, top with your cheese.
Fold over and grill in a panini press or in a pan on your stove-top.
Caramelized Onions Foccacia Bread
Ever since I started playing around with yeast I have become more and more intrigued with bread products. I have to admit part of the reason why I like trying to play with bread products is because of the smell. When I first started making bread the smell of yeast made me want to vomit to be quite honest. Now I get so excited when I mix the yeast in with water, salt and sugar. The smell hits your nose, and its just, a blissful smell. Foccacia was next on my life because well, you have to try and make your nationalities bread dont'ya? The excuses I make to be in the kitchen... but seriously this was amazing. I sprinkled Asiago cheese on half of the Foccacia. This bread last two days, everyone seemed to down it like a pint of beer. Oh, it was absolutely wonderful. I can't wait to try different toppings, or possibly even throw in some olives and rosemary into the batter. Deeeeeelicious!
- 1 1/2 cups (12 ounces) warm water
- 1 teaspoon yeast
- 1/2 teaspoon sugar
- 2 cups (10 ounces) unbleached bread flour
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil + additional to drizzle on top
- About 2 cups (about 10 ounces) white whole wheat flour
- Caramelized onions to sprinkle on top
Combine the warm water, yeast, and sugar in a large mixing bowl. Whisk until the yeast and sugar are dissolved. Stir in the bread flour, salt, and olive oil with a wooden spoon, beating well to develop the gluten.
Gradually add the white whole wheat flour, stirring until the dough pulls away from the sides of the bowl. Knead the bread for about 5 minutes, adding just enough flour that the dough becomes smooth and no longer sticks to your hands. Shape the dough into a ball and transfer to a greased bowl and cover with plastic wrap (or a damp kitchen towel). Let the dough rise until it has doubled in volume (about 1 1/2 – 2 hours).
Preheat the oven to 450°F. Lightly grease a pizza pan or a sheet pan.
Once the dough has risen, punch it down and knead it a few times to release any air bubbles. Cover and let rise for another 15 minutes. Shape the dough into a disc and press onto the prepared pan. Stipple the dough lightly with your fingers and drizzle with olive oil. Top with caramelized onions or other toppings, pressing lightly into the surface of the dough.
Bake for 10 minutes, then reduce the temperature to 375°F for 15 minutes. Allow to cool for about 10 – 15 minutes prior to slicing.
How about taking another pizza dough recipe and making Calzones?
Recipe taken from here
- 1 1/2 cups lukewarm water
- 1 teaspoon dry active yeast
- 1/2 teaspoon sugar
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt
- 1 1/2 cups unbleached bread flour
- 2 1/2 cups white whole wheat flour
To prepare the dough, combine the lukewarm water, yeast, and sugar in a mixing bowl. Whisk until the yeast and sugar are dissolved in the water. Add the olive oil, salt, and bread flour. Stir until the mixture is smooth. Gradually add the whole wheat flour, stirring with a wooden spoon until the dough starts to pull from the sides of the bowl. Turn the dough onto a lightly floured surface and continue to knead in the rest of the whole wheat flour (or just knead in the bowl, if you prefer) until the dough is smooth. Transfer to a lightly oiled bowl, cover with plastic wrap, and allow the dough to rise for about 1 1/2 – 2 hours.Once the dough has risen, preheat the oven to 475°F. Lightly grease a baking sheet and set aside. Divide the dough into four portions and spread each portion of the dough into a rectangle/oval on a lightly floured surface.
Ingredients for Calzone:
(Pick whatever filling you would like - the ones I made for my family;)
- Peppercorn flavoured goat cheese
- Pesto sauce
- Tomato sauce
- Red/Green/Yellow peppers
My little cousin Samuel really enjoyed "helping" out in the kitchen, SO adorable!
In a mixing bowl, combine your fillings. Spoon filling mixture onto half of each piece of dough. Top with desired cheese. Fold the dough over the filling and pinch the edges to seal the calzone.
(At this point, you can wrap with plastic wrap and pop the calzones in the freezer.
Transfer each calzone to the baking sheet, brush the top with some olive oil and sprinkle with oregano and rosemary. Bake for about 12 – 14 minutes until golden on top and cooked through.
Last but certainly not least homemade pita bread
OH MY GOSH. LITTLE POCKETS OF FLUFFY HEAVENLY GOODNESS. Yes, the capitals are CERTAINLY warranted when it comes to these. They were the best pita's I have ever eaten in my life. Every bite was a little bite of awesome, as I've been saying lately, these definitely gave me a mini food-gasm. Yes, they were THAT good. Oh my gosh. As mentioned time and time again I cannot eat store-bought bread, so now that I've discovered certain recipes that I can make at home, it's becoming dangerous for me because these were killer good. I cannot say a single bad thing about these. Dip them in hummus, stuff them with vegetables, use them as a base for grilled pizza, oh the possibilities, delicious!
Recipe taken from here
Yielded 10 -
- 3 cups flour
- 1 1/2 teaspoons salt
- 1 tbsp sugar or honey
- 1 packet instant yeast
- 1 1/4 to 1 1/2 cups water, roughly at room temperature
- 2 tbsp olive oil, vegetable oil, butter, or shortening
Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.
Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes.
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.
While the dough is resting, preheat the oven to 450 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick – 6 inches in diameter. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.
Place discs on a lightly greased baking sheet (or parchment paper) and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.
Sorry for this monster of a post, but I hope you enjoyed this journey with me, see you tomorrow!