Post by cuteascountry_Shortcake on Dec 13, 2002 14:47:30 GMT -6
Got Bread? (Part Four)
"In case you didn't know, ABM stands for Automatic Bread Machine. Here's the
rest of the recipes. These are all my favorites."
My Killer Pizza Crust
(You haven’t lived till you’ve had homemade pizza on this crust! Chewy yet soft, it has a great texture and nobody ever throws away a scrap of crust from this one. One batch makes a regular crust 16” round or 12X16” cookie sheet, or 2 thin crust 12” pizzas. It works fine in my electric pizza baker or in the oven. Another adaptation from my current bread machine’s cookbook.)
2-1/4 cups bread flour
¼ cup yellow cornmeal
1-1/2 tsp salt
1 cup lukewarm water
2 TBSP olive oil
2-1/4 tsp yeast
Do this one on the dough cycle of course. I turn it out on a floured board and divide it up if needed. Grease or spray your pans and dust them with more cornmeal – it really helps get the pizza off without sticking when done. Roll it out to be a bit bigger than the actual pan because it is very stretchy and will sort of shrink as you pat it into place. You can make a nice rolled crust with it if you moisten the edges with a bit of water. Let it rise 10-20 minutes in a warm oven with a small bowl of water before you top it. Bake at 375* for 15-25 minutes depending on how thickly topped (we tend to load ours). Check for crust doneness by lifting an edge with a spatula – when it’s golden brown you’re all set. Perforated/and or dark, thin pans will cook it quicker and crispier so be aware of that. This would make great cinnamon/sugar or cheese bread if you rolled it out thicker and cut it into strips to be baked side by side. Try pre-baking it ands then dredging it with melted butter and either cinnamon sugar or grated parmesan, romano and Italian seasonings. It’d make good focaccia too.
Note: Please follow the instructions in the booklet for your bread machine for best results. The order in which to add ingredients may vary per manufacturer.
"In case you didn't know, ABM stands for Automatic Bread Machine. Here's the
rest of the recipes. These are all my favorites."
My Killer Pizza Crust
(You haven’t lived till you’ve had homemade pizza on this crust! Chewy yet soft, it has a great texture and nobody ever throws away a scrap of crust from this one. One batch makes a regular crust 16” round or 12X16” cookie sheet, or 2 thin crust 12” pizzas. It works fine in my electric pizza baker or in the oven. Another adaptation from my current bread machine’s cookbook.)
2-1/4 cups bread flour
¼ cup yellow cornmeal
1-1/2 tsp salt
1 cup lukewarm water
2 TBSP olive oil
2-1/4 tsp yeast
Do this one on the dough cycle of course. I turn it out on a floured board and divide it up if needed. Grease or spray your pans and dust them with more cornmeal – it really helps get the pizza off without sticking when done. Roll it out to be a bit bigger than the actual pan because it is very stretchy and will sort of shrink as you pat it into place. You can make a nice rolled crust with it if you moisten the edges with a bit of water. Let it rise 10-20 minutes in a warm oven with a small bowl of water before you top it. Bake at 375* for 15-25 minutes depending on how thickly topped (we tend to load ours). Check for crust doneness by lifting an edge with a spatula – when it’s golden brown you’re all set. Perforated/and or dark, thin pans will cook it quicker and crispier so be aware of that. This would make great cinnamon/sugar or cheese bread if you rolled it out thicker and cut it into strips to be baked side by side. Try pre-baking it ands then dredging it with melted butter and either cinnamon sugar or grated parmesan, romano and Italian seasonings. It’d make good focaccia too.
Note: Please follow the instructions in the booklet for your bread machine for best results. The order in which to add ingredients may vary per manufacturer.