March 9, 2010

Kitchen Tip Tuesday: Simple Dough

If you are afraid of making your own bread dough, pizza dough, garlic sticks, etc. Fear no more! This recipe is adapted from Artisan Bread in Five Minutes A Day. I've made it an easy process.

Here are the ingredients:
6 c. warm water
3 T yeast
8 tsp. salt
13 c. flour (I use all-purpose unbleached)

All you need is a large 10 quart container. I mix the yeast and salt in warm water with a spoon. (Not hot, because you'll kill the yeast, but not cold because you want the water warm enough to activate the yeast. Think of it as warm enough for a baby's bath.) Add in the flour all at once. Mix it around with a spoon or your hands. (I remove my rings...picking dough out of the nooks and crannies is no fun!) Place the cover on top loosely and let it rise for about 2 hours. You can then either use it or place the lid on tight and refrigerate it for up to 2 weeks.

If you're going to bake it right after the 2 hour rising process then preheat the oven to 450 degrees. The important part is to bake w/steam. That means put a pie pan on the bottom rack with about 1/2 inch water in it. Be careful when opening up the oven, though...that steam likes to escape and it's a bit hot! (I don't use steam when baking pizza, though.)

This is the container I use..


This is the label that I have on it so I remember the directions...


This recipe will make about 4-6 pizza crusts (thinner is better)...or various amounts of bread sticks, or rolls. The easiest thing I do is pat it out onto a greased cookie sheet and bake it for about 15 minutes until slightly golden on top. When it's done I cut it up with a pizza cutter and serve with butter.

For garlic cheese bread I press dough into a pizza pan. I cut it in strips with the pizza cutter. Then I pour melted butter over the top. Sprinkle on garlic powder, basil, oregano, parmesan cheese, mozzarella, colby-jack and a little bit of cheddar. Bake for about 15 minutes. Enjoy!!

11 comments:

Anonymous said...

no sugar at all? would have thought a small amount for the yeast to work

Anonymous said...

I love this recipe! it's great!

Carmen said...

No sugar! ; )

Anonymous said...

Are the instructions any different if you are using the dough right out of the fridge?

~Kelly in MN (I'm the one with the Lovely Lydia)

Carmen said...

Kelly,
If you're using it from the fridge then I would let it rise 20 minutes-ish. If you are using it fresh then let it rise the 2 hours before using it. I will often make up the dough around 3 in the afternoon and then around 5 make up pizzas for dinner and stick the rest of the dough in the fridge.
Hope that helps! : )

Anonymous said...

Great! Thanks Carmen. I'm going to give this a try when I find a container big enough to do it in.

~Kelly in MN

Carmen said...

I found mine at W*lmart. That was a year and change ago, though. Not sure if they will still have it now. : )

Amber said...

How long does it stay in the fridge for? Thanks

Carmen said...

Mine have been in the fridge for a smidge over two weeks. I doesn't have to, though. Depends on how often you need it. : )

Anonymous said...

Ever try whole wheat flour? I bet it would be great!

Katy

Carmen said...

I haven't ventured into the whole wheat flour, grinding flour, etc. route. My mom really doesn't like any kind of wheat bread type food unless it's sandwich bread. It's taken a long time for her to get used to it. I figure I grew up on Wonder Bread so wheat bread for sandwiches is a big improvement for her! And since she lives with us I try to make things that everyone will like. Some days it's near impossible... ; )

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