Baguettes or pizza dough
3/4 cup lukewarm water
1 tsp. honey
1 tbs. active dry yeast
1 1/2 cups all purpose flour
½ cup semolina flour
1/2 tsp. salt
1 tsp. olive oil
1/2 cup corn meal
Mix water & honey together; sprinkle yeast on top and set aside for
20 minutes until bubbles form on surface.
Put flour, semolina, and salt into bowl of food processor; turn on
and off until blended thoroughly (4 times).
While machine is on, slowly add yeast mixture through feed tube.
Process about 1 minute until dough ball forms; add additional water
through feed tube if necessary 1 teaspoon at a time. Continue to
process for another 2 minutes.
Rub surface of large bowl with olive oil; transfer dough ball to
bowl and roll it in the oil to coat, cover with towel and set aside
in warm place for about an hour.
Transfer dough to work surface that has been dusted with corn meal
and knead for about 5 minutes.
Cut dough in half and roll each piece into a rope about 9 inches long, or
in several small ropes or flatten for pizza pan.
Oil cookie sheet, dust with corn meal and place dough on sheet.*
cover and let rise to double in size 30 to 40 minutes.
Preheat oven to 375; make 3 diagonal slashes in top of each
baguette; sprinkle all purpose flour over each and bake for 25
minutes until brown and sounds hollow when tapped.
Serves 4 - 6
*Pizza dough does not have to rise before you put toppings on it.
Pizza Dough
I use a Cuisinart to make this. Check your food processor
instructions to make sure you can make bread dough in it.
3 cups flour
1 tbs. butter
salt
1 tsp. sugar
1 cup plus 2 Tbs. very warm water
1 pkg. active dry yeast
corn meal to sprinkle on baking pan
vegetable oil to coat dough while it rises
In bowl of food processor, place 2 cups of flour, yeast, salt,
sugar and butter. Blend with on/off motions until butter is
completely blended.
While processor is on, slowly pour in half the water. Add
remaining flour; blend, and add remaining water.
Mixture will form a ball. If it is too dry, add water 1
teaspoon at a time. If it is too wet, add flour, one
tablespoon at a time.
Allow dough ball to rotate around for 1 minute in food processor
(this takes care of the kneading process).
Remove bread dough and shape into long loaf; rub all over with oil
and place on baking sheet with corn meal sprinkled on it.
Cover with plastic wrap and allow to rise until twice the size and
bake at 375 for 20 minutes.
Or
Place in refrigerator for up to 24 hours. Remove from
refrigerator, let rise and bake.
Make 3 or 4 diagonal slices in top of crust before baking for
authentic look.
----- Original Message -----
From: "Blaine Deutscher" <[email protected]>
To: "Cooking in the Dark" <[email protected]>
Sent: Sunday, March 07, 2010 9:47 PM
Subject: [CnD] Recipie request and other enquiries
Hello there.
I'm looking for a pizza doe recipe from scratch, something that I can put
say cheese in the doe or into the crust to make either cheesy sticks for a
party platter to dip in tomato sauce or to make homeaid pizza. I'm also
wondering, I went and bought sour cream and baloni this afternoon and
totally forgot it in the little cart that I have when picking up a few
items. It must have fallen to the bottom and I thought I had everything
and
in a rush I left the cart in the kitchen. When I got home tonight after
curling at about 9:00 (I picked up the food at about 2:00) I went to put
the
cart away only to notice that there was still a bag in there. I emedietly
put it in the fridge but was wondering if it might be bad already or is it
still safe?
Blaine
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