Posts filed under ‘Bread’
Wifey and I decided to hold a cooking extravaganza this weekend. On Saturday we cooked and froze enough food to feed us for more than two weeks. Since she’s in grad school and I work full time plus freelance, these frozen meals should be a lifesaver for us. All total, we made 2 lasagnas, 4 calzone pizza doughs, 4 batches of homemade tomato soup, 3 pizza doughs, and homemade pasta noodles. (We also ate a calzone).
In order to accomplish this, I made a quadruple batch of whole wheat pizza dough. I want to share the recipe because we were sorely disappointed by the first 5 recipes we tried. They were all tasted like crumbly cardboard, were hard to difficult to work with, and generally resembled partially set-up cement more than pizza dough. Then we tried this recipe. It decimates the competition. I’d even argue that it can hold its own against white dough.
This is–hands down–the best whole wheat pizza dough.
2 c whole wheat flour
1 1/2 c white flour
1 tsp salt
1 1/2c warm water (110˚F)
1 tsp sugar
1 pkg dry yeast
Dissolve the sugar and the yeast in the warm water. In a large bowl, mix the whole wheat and white flour and the salt. Once the yeast is activated and starts foaming, mix it into the dry ingredients. Knead 10-15 min. Transfer to a large, greased bowl, cover with a clean, dry towel, and set in a warm, dark place to rise. After doubled in size (usually 45 min. – 1 hr.), punch down and cut the dough in half with a sharp knife. (If I’m planning on freezing the dough. I just pop them in a Tupperware at this point and toss it in the freezer). Reform the halves into balls, place on a floured surface, cover and let rise once more. Once doubled in size again, roll the dough out on a well-floured surface and start making your pizza.
Makes 2 large, thin pizzas.
Beer. Cheese. Bread.
Is there any combination of three words which can top that? I think not.
I got this recipe from the madre. I must say, I was not disappointed. On my first attempt, I used a low-end light beer (PBR? Heineken? Don’t remember). On my second attempt, I upped it to a Guinness. The flavor difference was noticeable. Surprisingly, it tasted much more yeasty with the Guinness. I still want to try using a Belgian ale sometime, but it’s very difficult for me to do anything but drink a Belgian.
3 c self-rising flour
1/2 c sugar
3/4 c grated sharp cheddar cheese
2-4 T fresh chopped chives
1 (12 oz) bottle beer
1/4 c melted butter
Mix together all of the dry ingredients. Fold in the beer. (Like pancakes, it doesn’t need to be smooth. Chunky goopiness is a good thing). Pour into a greased 9 x 5 bread pan. Bake at 350¹ for 45 min. Pour melted butter over the top and bake 10 more minutes. Let cool for 15 minutes then remove from pan and finish cooling.
(Self-rising flour is easy to make if you don’t have any. For every cup of flour add 1/4 teaspoon salt and 1 1/2 teaspoon baking powder. For this recipe add 3/4 teaspoon salt and 1 1/2 tablespoon baking powder to the 3 cups flour.)
Skip the chives and add chili powder instead. How much depends on how much you can handle. Since this recipe liberally uses cheese and butter (which counteract the burn), I would recommend doubling the amount of chili that you would usually use to flavor something. I put my slightly more than standard amount in, and could barely feel a burn.