Better Pizza Dough

Category: Breads, Entrées
  • 2 cups warm water (100-115°)
  • 1 tsp sugar
  • 1/2 oz active dry yeast (two packets)
  • 2 tbsp olive oil
  • 5 1/4 cups flour (or more)
  • 1 1/2 tsp salt
  1. In mixer bowl, combine sugar, yeast and warm water and rest 5 min.
  2. Add remaining ingredients and stir on low speed until combined, with dough hook. Scrape bowl as needed.
  3. Increase speed to medium for about 7 minutes. Scrape bowl as needed.
  4. Knead in more flour by hand on countertop if needed, until dough is smooth and elastic.
  5. Lightly oil the dough ball and place it in a lightly oiled bowl.
  6. Rise until dough has doubled in size (2 hours, or 1 hour in proofing oven).
  7. Preheat oven to 450°.
  8. Punch down; separate into two parts; rest 20 min.
  9. Gently stretch dough to fit the pans, keeping edges thicker.
  10. Add pizza sauce and other toppings; bake about 15 min.
  11. Cool 5 min before cutting.

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Published Dec 02, 2022 and last updated Aug 17, 2024.

Dinner Rolls

Category: Breads

Yield: 24 rolls. Total Time: 2 hours, 15 min

  • 1/2 cup water, warm (100°-110° F)
  • 2 cups milk, warm (100°-110° F)
  • 3 tbsp (43g) butter, room temperature
  • 2 tbsp (21g) sugar
  • 1 tbsp salt
  • 2.5 tbsp (28g) instant yeast (four 7-gram packets)
  • 7 cups (840g) all-purpose flour
  1. Combine water, milk, butter, sugar, salt and yeast in large mixer bowl. Stir well and rest 6 to 8 minutes or until yeast begins to foam.
  2. Add 5 cups (600g) of flour and mix with paddle attachment until dough is just shy of coming together into a ball.
  3. Add flour 1/2 cup at a time and blend with dough hook until a smooth ball begins to form. Knead by hand 10 minutes to form a soft, smooth ball of dough that feels elastic and slightly tacky to the touch.
  4. Place dough in lightly greased bowl and cover lightly with plastic wrap. Rise 20 minutes at room temperature.
  5. Gently pat out to a rough rectangle about 8 inches by 12 inches. Cut dough into 4 long strips, then cut each strip into 6 portions for a total of 24 pieces. Gently roll into balls and place on half-sheet baking pan (13×18).
  6. Cover lightly with plastic wrap and rise at room temperature 25 minutes. If baking now, preheat oven to 350°F.
  7. Bake 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. Brush baked rolls with melted butter. Serve warm.

Use leftovers within three days.

To freeze unbaked rolls, place Read more...

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Published Nov 24, 2022 and last updated Aug 17, 2024.

Gingerbread

Category: Breads, Cakes
  • 1 cup milk or water
  • 1/2 cup (118 ml) molasses
  • 1/2 cup (118 ml) honey
  • 1/2 cup unsalted butter, cut into slices
  • 1/2 cup (100 g) sugar
  • 1 egg
  • 2.5 cups (300 g) all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp cinnamon
  • 2 tsp ground ginger
  • 1.5 tsp baking soda

  1. Preheat oven to 350°.
  2. Make parchment sling for pan.
  3. Combine milk, molasses, honey and butter in a quart glass measuring cup and microwave until butter is almost melted, then stir to finish melting butter. Set aside.
  4. In large bowl, combine flour, salt, cinnamon, ginger, and baking soda.
  5. Stir sugar into wet mixture, then stir in egg and whisk until smooth.
  6. Pour wet mixture into dry and whisk just until smooth.
  7. Pour batter into loaf pan.
  8. Bake about 1 hour. Toothpick test. Should look slightly raw on surface.
  9. Remove from pan and cool completely before cutting. Becomes more dense and moist the next day.

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Published Dec 20, 2021 and last updated Sep 11, 2022.

Alton Brown’s Southern Biscuits

Category: Breads
  • 12 ounces all-purpose flour, plus an additional 1/2 cup for dusting
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 ounce unsalted butter, chilled
  • 2 ounces shortening, chilled
  • 1 cup low-fat buttermilk, chilled
  1. Heat the oven to 400° F.
  2. Combine dry ingredients in large mixing bowl.
  3. Using fingertips, rub the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.
  4. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.
  5. Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
  6. Press the dough into a 1-inch-thick round. Cut out biscuits using a 3-inch round cutter.
  7. Place the biscuits on a half sheet pan so that they just barely touch. Re-roll scraps and punch out as many biscuits as possible.
  8. To help ensure flat tops, use thumb to create a shallow dimple in the top center of each biscuit, and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and let cool for several minutes before buttering and serving.

Source: https://altonbrown.com/southern-biscuits-recipe/

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Published Nov 22, 2017

Soft Pretzels

Category: Breads

  • 1 1/2 cups warm water ( 110-115° F)
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 envelope active dry yeast
  • 22 ounces all-purpose flour
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for the bowl and pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk, beaten with 1 tablespoon water
  • Pretzel salt

 

  1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
  4. Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
  5. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).
  6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into
Read more...

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Published Feb 11, 2015 and last updated Nov 25, 2019.

Apple-Cranberry Muffins

Category: Breads, Breakfast & Brunch
  • 2.5 c brown rice flour
  • .5 c tapioca flour
  • .5 c turbinado sugar
  • 2 t baking powder
  • 1.5 t xanthan gum
  • 1 t baking soda
  • .5 t sea salt
  • 2 t cinnamon
  • .5 t ground ginger
  • .25 t ground nutmeg
  • .25 t ground cloves
  • 2.25 c applesauce
  • .25 c melted virgin coconut oil
  • 1 t vanilla
  • 1 small tart apple, diced
  • 1 c fresh or frozen cranberries

Heat oven to 375°.

In large bowl, combine brown rice flour, tapioca flour, sugar, xanthan gum, baking soda, baking powder, sea salt, and spices.  Mix well.

In medium bowl, wisk together applesauce, coconut oil and vanilla.

Combine wet and dry ingredients. Fold in diced apples and cranberries.

Spoon batter into lined muffin pans. Bake 25-30 minutes.  Cool in pans 10 minutes, then on rack to cool completely.

Best served warm.

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Published Jun 30, 2011

Banana Bread

Category: Breads, Breakfast & Brunch
  • 1 c sugar (200 g)
  • 1/2 c unsalted butter, room temperature
  • 2 eggs
  • 3 ripe bananas
  • 1 T milk
  • 1 t cinnamon
  • 2 c flour (240 g)
  • 1 t baking powder
  • 1 t baking soda
  • 1 t salt

Preheat oven to 325°. Butter a 9x5x3″ loaf pan.

Cream sugar and butter in large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In small bowl, mash bananas with fork. Mix in milk and cinnamon. In another bowl mix together flour, baking powder, baking soda and salt.

Add banana mixture to creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour into pan and bake 70 min;  toothpick test. Cool on rack 15 min. Remove from pan, cool on rack completely before slicing.

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Published Apr 22, 2011 and last updated Nov 28, 2016.

Mom’s Pizza Dough

Category: Breads, Entrées
  • 1 cup hot water (110°)
  • 2 tbsp sugar
  • 1/4 oz active dry yeast (1 packet)
  • 1 tbsp oil
  • 2 1/2 cups flour
  1. Mix.
  2. Raise 45 min.
  3. Pat in pan; raise 15 min.
  4. Bake 15 min at 400°.
  5. Add toppings; bake 10 min.

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Published Apr 03, 2011 and last updated Dec 02, 2022.

Cinnamon Rolls

Category: Breads
  • 1 pkg active dry yeast in 2 c hot water (110°)
  • 3/4 c shortening
  • 1/2 c sugar
  • 1 t salt
  • 1 egg, beaten
  • 9 c flour

Filling:

  • 1 c sugar
  • 1/2 c brown sugar
  • 2 T flour
  • 1 T cinnamon

Raise 1.5 – 2 hours (double). Form rolls and raise again. Bake 20 min at 400°.

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Published Apr 03, 2011 and last updated Sep 11, 2022.

Pizza Dough

Category: Breads, Entrées
  • 1 packet dry active yeast (.25 oz)
  • 1 cup warm water (100°-115°)
  • 2 tsp sugar
  • 2 1/4 cups bread flour
  • 1 tsp salt
  • 2 tbsp olive oil
  1. Dissolve the yeast and sugar in the warm water; rest 5-10 minutes.
  2. Combine the flour and salt in mixer bowl, then add the olive oil and yeast mixture.
  3. Using the dough hook, mix on Kitchen Aid speed 2 for 2 or 3 minutes. Scrape bowl as needed.
  4. Once all the flour has been absorbed, transfer the dough to a greased bowl. Cover it with a damp towel and allow dough to rest until doubled in size.
  5. Grease finger tips and press the dough into a greased pizza pan or baking sheet; rise uncovered 20 minutes in a warm space.
  6. Preheat oven to 350°.
  7. Cover with pizza sauce and other toppings; bake 20-30 minutes.

Update: The Better Pizza Dough recipe is better than this one.

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Published Mar 17, 2011 and last updated Aug 17, 2024.