Basic White Bread

This is the recipe we use for everyday bread. Make a loaf every three to four days.

BASIC WHITE BREAD

3 cups flourBasic White Bread
2 Tbs. yeast
3 Tbs. honey
1 tsp. salt
1 1/3 cups water
Optional: 3 Tbs. gluten

1. Preheat oven to 375 degrees. Grease bread pan.
2. Mix dry ingredients. Then Add honey and water.
3. Mix well and then knead until smooth and springy. Let rise in bowl until it doubles in size. Punch down and let dough rise again until it doubles in size.
Punch down and roll into loaf shape and put into bread pan.
Bake for 30 to 35 minutes, or until golden brown.

I found this awesome glass bowl at the swap meet for just a few dollars. It has French writing on the bottom and is very heavy. The lid from an already-owned pot fit perfectly. Hubby uses it exclusively for bread.

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Rising Dough


Pizza Dough

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Chicken pesto pizza – my favorite. A close second is chicken, serrano and cilantro pizza.

Pizza Dough

3 cups flour
2 Tbs. yeast
3 Tbs. sugar (or a little honey)
1 tsp. salt
3 Tbs. olive oil
1 1/4 cups water
Cornmeal (used for sliding pizza in and out of the oven)

Mix first four ingredients together. Add olive oil and water. Mix well until smooth and springy. Let rise in bowl until it doubles in size. Punch down and let dough rise again until it doubles in size.

Preheat pizza stone in oven at 400 to 450 degrees.

Punch down and roll into round pizza shape to fit on peel. [Note: Sprinkle a little corn meal onto pizza peel before placing dough round on it. This will help slide the dough onto the stone.] Place pizza round onto peel.

Build pizza. Spread sauce and desired toppings onto dough as it sits on the peel. Slide completed pizza onto stone with a shaking motion, tilting peel slightly to back of stove.

Bake pizza at 400 to 450 degrees until hot and bubbly.

Use pizza peel to withdraw pizza from oven and cool slightly on cutting board.