A Recipe for Everything But Rain and Rainbows: Yeast and Quick Breads Day
On October 9th, Mountain Magic: Spellbinding Tales of Appalachia will be released from Woodland Press. My story, "A Recipe for Rain and Rainbows," is all about the magic of pie baking.
To countdown to publication day, I'm holding a special blog promotion in the form of a recipe exchange. For five days, I will post a different theme along with one of my all-time favorite recipes. In the comments, you can post one of your favorite recipes for that theme, as well as your website and/or blog link. In return, I ask for you to link back to my LiveJournal from your own blog/Facebook/Twitter/etc. We promote and fatten each other up all at the same time!
Here's the breakdown:
October 5: Cookies
October 6: Main dishes
October 7: Yeast and Quick Breads
October 8: Side dishes
October 9: Pies
Today's theme: Yeast and Quick Breads
Pizza/Calzone/Breadstick Dough
This is my trusty pizza dough recipe. I use instant yeast, so I mix everything together from the start without waiting for it to froth. This recipe also works well in bread machines, but my machine died so I now do it by hand.
The recipe stands well on its own, but I also highly recommend King Arthur Flour's pizza dough seasoning.
2 teaspoons dried granulated yeast
3 cups bread flour
1 teaspoon kosher salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup water, plus 2 tablespoons (110-degrees)
1) Mix everything and knead. Cover and let rise 45 minutes; knead again, let rise another 45 minutes. Place dough in a bowl and generously add olive oil and herbs.
2) At this point, you divide the dough depending on your intent.
For pizza: As I have a medium-size pizza stone and don't want a super-thick pizza, I divide the dough and set aside about a third of it to use for bread sticks. Shape dough on stone and twist bread sticks, cover again and let rise for 30-60 minutes.
Bake pizza crust for about 8 minutes at 375. Remove and add toppings, then bake again for about 8 minutes, or until cheese is melted. Bread stick cooking time varies depending on if they are shaped flat or twisted.
For calzones: Divide the dough into four mostly-equal pieces. Using hands, roll and tug dough into 6-8 inch rounds (note: flour makes the dough retract, so use more olive oil if it's too sticky). In the middle of each, pile on your desired toppings, then fold over and seal with your fingertips. Let them rise for 30-60 minutes. Add a sprinkling of cheese or seasonings to the top.
Bake for about 10-15 minutes at 375-degrees, monitoring closely to make sure they don't get too brown.
Calzones refrigerate well; reheat them in an aluminum foil pocket in the oven or toaster oven, cooking for 15-20 minutes.
It's your turn! Share your favorite bread recipe in the comments. You can link back to this post on your own journal using the code below. Modify it as you see fit.
I posted my recipe as part of Beth Cato's "A Recipe for Everything But Rain and Rainbows" Recipe Exchange! Eat some good food while you read a good book. Om nom nom.
To countdown to publication day, I'm holding a special blog promotion in the form of a recipe exchange. For five days, I will post a different theme along with one of my all-time favorite recipes. In the comments, you can post one of your favorite recipes for that theme, as well as your website and/or blog link. In return, I ask for you to link back to my LiveJournal from your own blog/Facebook/Twitter/etc. We promote and fatten each other up all at the same time!
Here's the breakdown:
October 5: Cookies
October 6: Main dishes
October 7: Yeast and Quick Breads
October 8: Side dishes
October 9: Pies
Today's theme: Yeast and Quick Breads
Pizza/Calzone/Breadstick Dough
This is my trusty pizza dough recipe. I use instant yeast, so I mix everything together from the start without waiting for it to froth. This recipe also works well in bread machines, but my machine died so I now do it by hand.
The recipe stands well on its own, but I also highly recommend King Arthur Flour's pizza dough seasoning.
2 teaspoons dried granulated yeast
3 cups bread flour
1 teaspoon kosher salt
2 tablespoons sugar
2 tablespoons olive oil
1 cup water, plus 2 tablespoons (110-degrees)
1) Mix everything and knead. Cover and let rise 45 minutes; knead again, let rise another 45 minutes. Place dough in a bowl and generously add olive oil and herbs.
2) At this point, you divide the dough depending on your intent.
For pizza: As I have a medium-size pizza stone and don't want a super-thick pizza, I divide the dough and set aside about a third of it to use for bread sticks. Shape dough on stone and twist bread sticks, cover again and let rise for 30-60 minutes.
Bake pizza crust for about 8 minutes at 375. Remove and add toppings, then bake again for about 8 minutes, or until cheese is melted. Bread stick cooking time varies depending on if they are shaped flat or twisted.
For calzones: Divide the dough into four mostly-equal pieces. Using hands, roll and tug dough into 6-8 inch rounds (note: flour makes the dough retract, so use more olive oil if it's too sticky). In the middle of each, pile on your desired toppings, then fold over and seal with your fingertips. Let them rise for 30-60 minutes. Add a sprinkling of cheese or seasonings to the top.
Bake for about 10-15 minutes at 375-degrees, monitoring closely to make sure they don't get too brown.
Calzones refrigerate well; reheat them in an aluminum foil pocket in the oven or toaster oven, cooking for 15-20 minutes.
It's your turn! Share your favorite bread recipe in the comments. You can link back to this post on your own journal using the code below. Modify it as you see fit.
I posted my recipe as part of Beth Cato's "A Recipe for Everything But Rain and Rainbows" Recipe Exchange! Eat some good food while you read a good book. Om nom nom.