Category: Breads & Crusts

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Anita’s Ancient Pizza Recipe

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“Best ever pizza.” **Note from Paula: I remember the Christmas Eve that we made this at Mom and Dad’s. I remember having to wait way too long to eat it, however, remember it being VERY tasty! Dough: 1 pkg active dry yeast 1 tsp sugar 1 cup warm water (105-115 degrees) 2 3/4 cups flour 1 tsp salt 1/2 cup vegetable oil Mix yeast with sugar and add warm water. Let stand in warm place approximately 10 minutes. Mix flour and salt. Slowly add yeast mixture and oil. Knead dough until consistency is smooth and elastic. Put dough into a … Continue reading Anita’s Ancient Pizza Recipe

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Pain a l’Ancienne Focaccia

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Contributed by Rachel & Brendan (From Peter Reinhart’s “Artisan Breads Every Day”) Ingredients: 4 1/2 cups (567 g) unbleached bread flour 1 3/4 tsp (11 g) salt, or 2 1/2 tsp coarse kosher salt 1 1/4 tsp (4 g) instant dry yeast 2 cups chilled water 1 Tbsp olive oil, plus more for the pan Combine the flour, salt, yeast & water in a mixing bowl. If using a mixer, use the paddle attachment & mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon & stir for 1 minute, until well blended. The … Continue reading Pain a l’Ancienne Focaccia

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Soft Cheese Bread

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Contributed by Rachel & Brendan (From Peter Reinhart’s “Artisan Breads Every Day”) Makes 2 large loaves. You can use any kind of beer in this recipe as both light & dark brews add subtle flavor that will complement the cheese. Ingredients: 6 1/4 cups unbleached bread flour 2 tsp salt or 1 Tbsp coarse kosher salt 5 Tbsp granulated or brown sugar or 3 1/2 Tbsp honey or agave nectar 1 cup lukewarm water or beer 1 cup plus 2 Tbsp lukewarm buttermilk or any other milk 1 1/2 Tbsp instant yeast 1/4 cup melted unsalted butter or vegetable oil … Continue reading Soft Cheese Bread

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Bread Machine Ciabatta Bread

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Contributed by Rachel & Brendan We love this bread “as is” as a side, or even better, for paninis with fresh Wisconsin Brick Cheese, pesto-mayo & tomato! Ingredients: 1 1/2 cups water 1 1/2 tsp salt 1 tsp white sugar 1 Tbsp olive oil 3 1/4 cups bread flour 1 1/2 tsp bread machine yeast Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle & Start. (See Editor’s Note for stand mixer instructions.) Dough will be quite sticky & wet once cycle is completed; resist the temptation to add … Continue reading Bread Machine Ciabatta Bread

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Neo-Neopolitan Pizza Dough

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Contributed by Rachel & Brendan (From Peter Reinhart’s “Artisan Breads Every Day”) We’ve shared our Chicago style deep-dish & grilled pizza recipes in previous volumes of the family cookbook. Here’s our go-to recipe for a thin crust style pizza. It’s nice because it can be made several days ahead of time (it’s actually more flavorful if you do). Use with the Crushed Tomato Sauce recipe from Soups & Sauces. Ingredients: 5 1/3 c unbleached bread flour (680 g) 2 tsp salt, or 1 Tbsp coarse kosher salt 1 tsp instant yeast 3 Tbsp sugar 2 cup room temperature water 2 … Continue reading Neo-Neopolitan Pizza Dough

Breads & Crusts, BreakfastLeave a comment

Kendal’s Buttermilk Cheddar Spelt Drop Biscuits

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Contributed by Kendal Spelt flour is similar to wheat & truer to its “original form,” so people tend to be less sensitive to it. I’m sure you could use AP flour in this as well, just add a little bit less initially. Ingredients: 2 cups spelt flour                                          5 Tbsp butter, cold 1 Tbsp baking powder                                             1/4 tsp garlic powder 1 cup buttermilk                                                       1/2 tsp salt 1 1/4 cup grated cheddar, or combo of cheddar & cooked chopped bacon Don’t have buttermilk? Add 1 Tbsp vinegar with the milk. Preheat oven to 425 degrees. Combine flour, baking powder, garlic powder & … Continue reading Kendal’s Buttermilk Cheddar Spelt Drop Biscuits