2 Cups Scalded Milk cooled to lukewarm
2 Cups Water Lukewarm
1 Large Cake Yeast or 3 pkgs Dried Yeast
5 heaping TB Lard or Crisco (I use Canola or Olive Oil)
4 TB Sugar
4 tsp Salt
12 Cups Flour (Approx.)
In a large bowl mix Crisco, Sugar and Salt in the Scalded Milk and let cool to lukewarm, add 1 cup of lukewarm water.
Proof the yeast in 1 cup of lukewarm water by adding 1 tsp Sugar and mixing well. Let it bubble up at least an inch, then add to remaining ingredients in the bowl.
Now add about 4 cups flour using the mixer or by hand. Mix well after each addition of flour. When it gets thick enough to knead, either let the mixer knead it, if you have that attachment, or knead it by hand in the bowl or on the table top at least 100 "turns" or even 200 if you used bread flour. (Bread flour has more gluten and needs more kneading than All Purpose flour).
Place dough in a large greased bowl and oil spray the top of the dough, then cover with plastic wrap or a cotton cloth. Don't forget to oil spray the top of the dough before covering. Let rise about 1-2 hours, until double in bulk, then punch down dough turn over to empty puffy dough onto table or counter top and divide the dough into 4 equal pieces. Shape the dough into a loaf by rolling flat to remove air bubbles and then shaping into loaves. Place in oil sprayed loaf pans. I weigh mine-24 ounces for a medium loaf pan- 8 and 1/2" X 4 and 1/2 " and 30 ounces for a large loaf pan like Pampered Chef sells.
Let loaves rise until 1" above sides of pans, then bake in 400 degree oven for 40 minutes, or until a nice medium/dark brown. They should sound hollow when tapped on bottom. Cool on racks completely before slicing and or freezing.
NOTE: I personally cut the cooled loaves in slices and freeze 2-3 slices in sandwich bags so the loaf doesn't go moldy on me, taking outhem out as I need them, because there are no preservatives in them. I even freeze whole loaves and THEN thaw them and slice them and refreeze them with no problem.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Sunday, September 22, 2013
Saturday, August 10, 2013
Baking Bread
I'm baking bread today! Three loaves at a time. I would have made 5 but mom and dad didn't need any.
Wednesday, May 8, 2013
Wednesday, February 27, 2013
Sponges for Bread
I was all Gung Ho for sourdough bread in the past. I had a yeast starter I use for rye bread, but the rye never tasted like the store bought Jewish rye bread.. so I decided not to make it anymore. Even my parents prefer store bought! (No way was I putting citric acid in my dough to make it taste sour!) Now I make a SPONGE the night before I make a batch of bread. It does make it chewier which we all love since we toast my bread more often than eat it soft. Here's my sponge recipe:
SPONGE for Bread
2 Cups warm water
2 tsp dried yeast
1 TB Salt
1 TB Sugar or Honey
2-3 Cups Flour.
Mix well with a whisk until smooth, cover with plastic wrap and let ferment overnight.
BREAD for 4-5 Loaves
2-3 Cups slightly hot Water
2-3 Cups Oatmeal or Whole Oats
5 TB Sugar
5 TB Veg. Oil
2 rounded tsp Dry Yeast
2 tsp salt
Bread or Unbleached All Purpose Flour
Mix up the bread ingredients, minus the flour, then add to the Sponge to it. Now add flour a cup at a time until the dough comes away from the sides of the bowl. Now turn out onto the counter and knead in flour until it's no longer as sticky and looks smooth about 200 1/4 turns . It will be textured from the oatmeal.
Now wash the two large bowls you used and oil spray them. Divide up the dough between the two bowls unless you have jumbo bowl for the whole batch and let raise a good hour or two in a warm room or the unlit oven with the light on.
Now get out your food scale and measure out 24 ounces for each loaf of bread. Knead out the bubbles and shape into 4 loaves. Place in oil sprayed loaf pans. I make cinnamon rolls with any left over dough. Let rise about an hour or more until 1 inch above the edge of loaf pans before baking at 400 degrees for 40 minutes.
NOTE: You can always use warm milk in the recipe, or add mashed potatoes or potato flakes in the beginning. Even add onion and garlic or herbs to the recipe. It's your baby! LOL
SPONGE for Bread
2 Cups warm water
2 tsp dried yeast
1 TB Salt
1 TB Sugar or Honey
2-3 Cups Flour.
Mix well with a whisk until smooth, cover with plastic wrap and let ferment overnight.
BREAD for 4-5 Loaves
2-3 Cups slightly hot Water
2-3 Cups Oatmeal or Whole Oats
5 TB Sugar
5 TB Veg. Oil
2 rounded tsp Dry Yeast
2 tsp salt
Bread or Unbleached All Purpose Flour
Mix up the bread ingredients, minus the flour, then add to the Sponge to it. Now add flour a cup at a time until the dough comes away from the sides of the bowl. Now turn out onto the counter and knead in flour until it's no longer as sticky and looks smooth about 200 1/4 turns . It will be textured from the oatmeal.
Now wash the two large bowls you used and oil spray them. Divide up the dough between the two bowls unless you have jumbo bowl for the whole batch and let raise a good hour or two in a warm room or the unlit oven with the light on.
Now get out your food scale and measure out 24 ounces for each loaf of bread. Knead out the bubbles and shape into 4 loaves. Place in oil sprayed loaf pans. I make cinnamon rolls with any left over dough. Let rise about an hour or more until 1 inch above the edge of loaf pans before baking at 400 degrees for 40 minutes.
NOTE: You can always use warm milk in the recipe, or add mashed potatoes or potato flakes in the beginning. Even add onion and garlic or herbs to the recipe. It's your baby! LOL
Tuesday, July 17, 2012
Flour Tortilla's
2 Cups Unbleached Flour
2 TB Shortening
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Warm Water, maybe a teaspoon more at a time..if needed if too dry.
Mix dry ingredients.
Rub in the shortening, like with pie dough, then add the warm water. If the dough feels too dry add another tsp or TB if needed.
Knead 20 times and let rest 20 minutes.
Cut into 8 equal pieces and roll into balls, roll out into 10 inch circles. (I found it hard to get a large enough tortilla, so I took one small ball and divided it 7 ways to make the balls larger), THEN I rolled them out on a lightly floured counter. I constantly turned the dough only rolling toward me and away from me, probably only 9 inches at the most.
Cook in a dry ungreased skillet 30 seconds on each side. (I cooked on medium low heat ( more on the low side) 1 minute on each side.
Eat them immediately or stack on a plate and refrigerate to cool them if not eating that day.
2 TB Shortening
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup Warm Water, maybe a teaspoon more at a time..if needed if too dry.
Mix dry ingredients.
Rub in the shortening, like with pie dough, then add the warm water. If the dough feels too dry add another tsp or TB if needed.
Knead 20 times and let rest 20 minutes.
Cut into 8 equal pieces and roll into balls, roll out into 10 inch circles. (I found it hard to get a large enough tortilla, so I took one small ball and divided it 7 ways to make the balls larger), THEN I rolled them out on a lightly floured counter. I constantly turned the dough only rolling toward me and away from me, probably only 9 inches at the most.
Cook in a dry ungreased skillet 30 seconds on each side. (I cooked on medium low heat ( more on the low side) 1 minute on each side.
Eat them immediately or stack on a plate and refrigerate to cool them if not eating that day.
Sunday, June 17, 2012
Salt-Rising Bread (TAC)
This recipe would be good if you had no yeast, although it takes quite a while to make.
SALT-RISING BREAD
While getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the finger could be held in; then to this add a teaspoonful of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the right consistency for griddle-cakes. Set the cup with the spoon in it, in a closed vessel half-filled with water, moderately hot, but not scalding. Keep the temperature as nearly even as possible, and add a teaspoonful of flour once or twice during the process of fermentation. The yeast ought to reach the top of the bowl in about 5 hours. Sift your flour into a pan, make an opening in the centre, and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water, (not too hot, or you could scald the yeast germs,) and stir rapidly into a pulpy mass with a spoon. Cover this sponge closely and and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. Place in warm, well greased pans, cover closely, and leave till it is light. Bake in a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels, and keep in closed earthen jars until wanted.
This in our grandmother's time used to be considered the prize bread, on account of it's being sweet and wholesome, and required no prepared yeast to make it. Nowadays yeast-bread is made with very little trouble, as the yeast can be procured at any grocery.
NOTE: Well.. what do you think?. A 'pinch of brown sugar'? I'd add a TB at least. Coarse flour is whole wheat I suppose, but whole grain rye would work as it ferments even better. No real measurements on the salt and milk.. How much is 1/3 of a quart of water? 10 ounces approx? There is no fat added to make the crumb tender.. Did she use "coarse flour" in the whole recipe?
I have seen other salt rising breads made with at least a tablespoon of salt.
SALT-RISING BREAD
While getting breakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the finger could be held in; then to this add a teaspoonful of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the right consistency for griddle-cakes. Set the cup with the spoon in it, in a closed vessel half-filled with water, moderately hot, but not scalding. Keep the temperature as nearly even as possible, and add a teaspoonful of flour once or twice during the process of fermentation. The yeast ought to reach the top of the bowl in about 5 hours. Sift your flour into a pan, make an opening in the centre, and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water, (not too hot, or you could scald the yeast germs,) and stir rapidly into a pulpy mass with a spoon. Cover this sponge closely and and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. Place in warm, well greased pans, cover closely, and leave till it is light. Bake in a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels, and keep in closed earthen jars until wanted.
This in our grandmother's time used to be considered the prize bread, on account of it's being sweet and wholesome, and required no prepared yeast to make it. Nowadays yeast-bread is made with very little trouble, as the yeast can be procured at any grocery.
NOTE: Well.. what do you think?. A 'pinch of brown sugar'? I'd add a TB at least. Coarse flour is whole wheat I suppose, but whole grain rye would work as it ferments even better. No real measurements on the salt and milk.. How much is 1/3 of a quart of water? 10 ounces approx? There is no fat added to make the crumb tender.. Did she use "coarse flour" in the whole recipe?
I have seen other salt rising breads made with at least a tablespoon of salt.
Saturday, June 16, 2012
Thin Crust Pizza 16"
7 OZ warm water,
1 level tsp dry Yeast,
2 tsp Sugar,
1 tsp Salt,
2 TB Olive or Canola Oil,
2-3 cups Bread Flour, (I never measured)
Stir the yeast and one tsp sugar into warm water and let proof for a few minutes.. Just so it starts bubbling a little.. .
In a medium sized bowl add the other tsp sugar, 1 tsp salt, and 2 TB veg. oil. Now add the yeast water and stir, then start adding bread flour a scoop at a time until it forms a shaggy ball. Now remove from the bowl and knead in more flour until it no longer sticks to the counter. Knead 100 turns, and place the dough in an oil sprayed bowl and spray the top of the dough ball too. Cover with plastic wrap or a cloth and let rise in the oven with a light on too keep it warm. Let rise an hour.
While the dough is rising prepare the pizza pan by olive oil spraying it and sprinkling with corn meal and set aside. I use the Frugal Gourmet's perforated 16" pan I bought years ago. I also brown my sausage or cut veggies for the pizza while I wait.
After an hour light the oven to 450 degrees and remove the dough from the bowl onto a lightly floured counter and roll out into a large circle with a long rolling pin. quickly transfer the dough to the prepared pizza pan and stretch to fit the pan, and give a small outer crust which will be very crispy after baking. Poke the crust with a fork all over and once the oven is heated bake the naked crust for 6 minutes.
While that bakes get out your sauce and cheeses. I use 8 OZ of shredded whole milk Mozzarella and 8 OZ of sharp or medium cheddar cheese and Walmart brand pizza sauce.
After the crust bakes 6 minutes remove from the oven and pop any bubbles and flatten them with a hot pad. Now spray the crust with olive oil spray and spread the pizza sauce on the crust then spread out the cheeses, add the toppings and return the pie to the oven to bake for 20 minutes. The pie will be nicely browned and bubbly when it comes out of the oven. Let cool 7 minutes before cutting.
1 level tsp dry Yeast,
2 tsp Sugar,
1 tsp Salt,
2 TB Olive or Canola Oil,
2-3 cups Bread Flour, (I never measured)
Stir the yeast and one tsp sugar into warm water and let proof for a few minutes.. Just so it starts bubbling a little.. .
In a medium sized bowl add the other tsp sugar, 1 tsp salt, and 2 TB veg. oil. Now add the yeast water and stir, then start adding bread flour a scoop at a time until it forms a shaggy ball. Now remove from the bowl and knead in more flour until it no longer sticks to the counter. Knead 100 turns, and place the dough in an oil sprayed bowl and spray the top of the dough ball too. Cover with plastic wrap or a cloth and let rise in the oven with a light on too keep it warm. Let rise an hour.
While the dough is rising prepare the pizza pan by olive oil spraying it and sprinkling with corn meal and set aside. I use the Frugal Gourmet's perforated 16" pan I bought years ago. I also brown my sausage or cut veggies for the pizza while I wait.
After an hour light the oven to 450 degrees and remove the dough from the bowl onto a lightly floured counter and roll out into a large circle with a long rolling pin. quickly transfer the dough to the prepared pizza pan and stretch to fit the pan, and give a small outer crust which will be very crispy after baking. Poke the crust with a fork all over and once the oven is heated bake the naked crust for 6 minutes.
While that bakes get out your sauce and cheeses. I use 8 OZ of shredded whole milk Mozzarella and 8 OZ of sharp or medium cheddar cheese and Walmart brand pizza sauce.
After the crust bakes 6 minutes remove from the oven and pop any bubbles and flatten them with a hot pad. Now spray the crust with olive oil spray and spread the pizza sauce on the crust then spread out the cheeses, add the toppings and return the pie to the oven to bake for 20 minutes. The pie will be nicely browned and bubbly when it comes out of the oven. Let cool 7 minutes before cutting.
Thursday, September 23, 2010
Swedish Pancakes for Breakfast
I was watching DINERS, DRIVE INS and DIVES last night and Guy visits this cool Swedish, Danish, Netherlander restaurant. The first thing the owner made was SWEDISH PANCAKES. I make Swedish pancakes about 4 times a year.. I LOVE them. IN high school we made French Crepes and I thought they were so primo I got one of those Teflon coated crepe pans for Christmas that year. You know the kind where you dip the hot pan in a pie plate full of batter? Needless to say I tired of that cooking method quickly. By the time I was married 3 years later I was using a Teflon coated skillet for crepes. My love for crepes has not lessened at all over the 3 decades.. (I graduated in 1976). Nope I still love crepes but I found a Swedish Pancake recipe about 10 years ago that I love even more, and because they are a thicker pancake they are less likely to rip when flipping! There is more flour in a Swedish pancake recipe, otherwise the two recipes are the same: Milk, eggs, flour and a fat. Except I use canola oil instead of butter in the recipe for health reasons.I add vanilla too once in a while. I got this recipe off the internet last night that’s very similar to the one I have been using even down to the canola oil. Of course I only make half a recipe for myself.
SWEDISH PANCAKES
2 Cups Milk
4 Eggs
2 Tb Canola Oil
1 and 1/2 Cups Flour
3 TB Sugar
1/4 tsp Salt
Mix all ingredients in a blender until smooth. Then cook 1/4 Cup in an oil sprayed 8 inch skillet. Spray skillet between each pancake and swirl batter to cover bottom and edge of pan. Turn when lacy brown.
NOTE: I fill with warm strawberry freezer jam.Sunday, September 12, 2010
Cinnamon Buns or Sticky Buns
CINNAMON BUNS
1 and 1/2 pounds of Bread Dough or Sweet Dough
2-3 TB melted Butter
1/3 Cup Brown Sugar
2 tsp to 1 TB Cinnamon.. it's hard to judge.. to your liking.
Roll out dough thinly in a rectangle.
Spread the melted butter even over the dough, leaving 1 inch uncovered along the long sides.
Sprinkle Brown Sugar over the butter layer and rub all over dough to cover evenly.
Sprinkle cinnamon evenly over the sugar layer.
Roll into a log and slice into 1" thick slices. Place in a well greased 9' X 9" baking dish. I prefer glass, but you can use anything.
Let rolls raise until doubled in bulk, at least one hour. Bake in 375 degree oven for 40 minutes. Top will be dark brown.
Turn rolls onto a jelly roll pan or large plate then flip onto a oil sprayed piece of aluminum foil to cool. In other words you want the browned side up. Let cool a few minutes before drizzling a good amount of glaze on top, so they look well iced.
GLAZE
1 Cup 10 X sugar
2 TB Milk or 1/2 and 1/2
1 tsp Vanilla optional.
Stir well and drizzle on rolls before serving.
STICKY BUNS
For Sticky Buns use the same recipe except you distribute these ingredients on the bottom of the baking dish:
1/3 Cup brown sugar,
4 TB melted butter/margarine and
2 TB water.
Then lay the sliced rolls on top. Allow to rise and bake the same way, at 375 degrees for 40 minutes, except flip the buns into a well greased piece of tin foil so the sticky side stays up. Use the foil to wrap the buns up in. OMIT THE ICING GLAZE.
1 and 1/2 pounds of Bread Dough or Sweet Dough
2-3 TB melted Butter
1/3 Cup Brown Sugar
2 tsp to 1 TB Cinnamon.. it's hard to judge.. to your liking.
Roll out dough thinly in a rectangle.
Spread the melted butter even over the dough, leaving 1 inch uncovered along the long sides.
Sprinkle Brown Sugar over the butter layer and rub all over dough to cover evenly.
Sprinkle cinnamon evenly over the sugar layer.
Roll into a log and slice into 1" thick slices. Place in a well greased 9' X 9" baking dish. I prefer glass, but you can use anything.
Let rolls raise until doubled in bulk, at least one hour. Bake in 375 degree oven for 40 minutes. Top will be dark brown.
Turn rolls onto a jelly roll pan or large plate then flip onto a oil sprayed piece of aluminum foil to cool. In other words you want the browned side up. Let cool a few minutes before drizzling a good amount of glaze on top, so they look well iced.
GLAZE
1 Cup 10 X sugar
2 TB Milk or 1/2 and 1/2
1 tsp Vanilla optional.
Stir well and drizzle on rolls before serving.
STICKY BUNS
For Sticky Buns use the same recipe except you distribute these ingredients on the bottom of the baking dish:
1/3 Cup brown sugar,
4 TB melted butter/margarine and
2 TB water.
Then lay the sliced rolls on top. Allow to rise and bake the same way, at 375 degrees for 40 minutes, except flip the buns into a well greased piece of tin foil so the sticky side stays up. Use the foil to wrap the buns up in. OMIT THE ICING GLAZE.
Grandma H's Bread Recipe As Given to Me in 1974 (1/2 Recipe)
5 and 1/2 Cups Water
1 Large Cake Yeast or 3 Pkgs Dry Yeast
Small Cup Sugar (About a rounded half cup)
2 and 1/2 Tb Salt (I use 1 and 1/2 Tb salt)
2 Lg Heaping Tb Crisco (or 3 Tb Canola or olive oil.)
5 Pound Bag Bread Flour
Mashed Potatoes (Optional, about 2 cups)
When I add mashed potatoes I get one more loaf of bread out of this recipe. I also cool down the potato water to lukewarm and use it in the recipe.
Proof yeast in 1 Cup Lukewarm Water/potato water with a tsp sugar added. After about 5 minutes it should be bubbled up nice.
In a large bowl add the Crisco, salt, sugar and remaining water and mashed potatoes. Now pour in the yeast water and mix well, then add the flour a cup or 2 at a time until it pulls way from the bowl and forms a ball. I usually don't use a mixer since the dough is so heavy, I do this all with my hands. Now you can knead it on the table or counter until smooth. (About 200 turns).
Place the dough in a large greased or oil sprayed bowl. Spray the dough also and cover with a clean cloth or plastic wrap and let raise until doubled in bulk. Meanwhile grease the bread pans and set aside.
Turn the raised dough ball onto a floured counter or table and divide into 5-6 equal balls. I usually use a food scale to make sure they weigh the same, about 1 and 1/2 pounds each. Now at this point you can make some cinnamon buns with one of the balls.
Knead the bubbles out of each ball and form into a loaf and place in the greased bread tins. Take a dinner fork and poke the dough all over about 1/2 inch apart to pop any big bubbles in the dough. Now grease or oil spray the top of the loaves and let them raise until 1 inch above the top of the pans.
Bake in a preheated 350-375 degree oven for 35 minutes at least. Until dark brown on top and medium brown on bottom. Loaf should sound hollow when tapped with finger. I bake at 375 degrees by the way. cool on a baking rack for 2-3 hours before wrapping up.
1 Large Cake Yeast or 3 Pkgs Dry Yeast
Small Cup Sugar (About a rounded half cup)
2 and 1/2 Tb Salt (I use 1 and 1/2 Tb salt)
2 Lg Heaping Tb Crisco (or 3 Tb Canola or olive oil.)
5 Pound Bag Bread Flour
Mashed Potatoes (Optional, about 2 cups)
When I add mashed potatoes I get one more loaf of bread out of this recipe. I also cool down the potato water to lukewarm and use it in the recipe.
Proof yeast in 1 Cup Lukewarm Water/potato water with a tsp sugar added. After about 5 minutes it should be bubbled up nice.
In a large bowl add the Crisco, salt, sugar and remaining water and mashed potatoes. Now pour in the yeast water and mix well, then add the flour a cup or 2 at a time until it pulls way from the bowl and forms a ball. I usually don't use a mixer since the dough is so heavy, I do this all with my hands. Now you can knead it on the table or counter until smooth. (About 200 turns).
Place the dough in a large greased or oil sprayed bowl. Spray the dough also and cover with a clean cloth or plastic wrap and let raise until doubled in bulk. Meanwhile grease the bread pans and set aside.
Turn the raised dough ball onto a floured counter or table and divide into 5-6 equal balls. I usually use a food scale to make sure they weigh the same, about 1 and 1/2 pounds each. Now at this point you can make some cinnamon buns with one of the balls.
Knead the bubbles out of each ball and form into a loaf and place in the greased bread tins. Take a dinner fork and poke the dough all over about 1/2 inch apart to pop any big bubbles in the dough. Now grease or oil spray the top of the loaves and let them raise until 1 inch above the top of the pans.
Bake in a preheated 350-375 degree oven for 35 minutes at least. Until dark brown on top and medium brown on bottom. Loaf should sound hollow when tapped with finger. I bake at 375 degrees by the way. cool on a baking rack for 2-3 hours before wrapping up.
Grandma H's Original Homemade Bread Recipe
2 and 1/2 Quarts lukewarm Water
1 Large Cup Sugar
1 and 1/2 Tb Crisco
2 Tb Salt
1 Yeast Cake
10 lb. Flour
Mix until real stiff. Round up nice and grease with Crisco. let raise 1 hour. Put in tins and grease tops again. Let raise 1 hour in tins. Make 45 minutes at 350 to 375 degrees.
NOTE: Grandma had 4 sons and one daughter. I imagine the boys especially ate a lot of bread. Can you imagine 10 cups of water in that recipe? I suppose this was also her mother's bread recipe.
I will also give you her revised recipe she gave me when I was 15 years old and just learning how to make bread.
1 Large Cup Sugar
1 and 1/2 Tb Crisco
2 Tb Salt
1 Yeast Cake
10 lb. Flour
Mix until real stiff. Round up nice and grease with Crisco. let raise 1 hour. Put in tins and grease tops again. Let raise 1 hour in tins. Make 45 minutes at 350 to 375 degrees.
NOTE: Grandma had 4 sons and one daughter. I imagine the boys especially ate a lot of bread. Can you imagine 10 cups of water in that recipe? I suppose this was also her mother's bread recipe.
I will also give you her revised recipe she gave me when I was 15 years old and just learning how to make bread.
Sunday, August 29, 2010
Buffalo Chicken Pizza***
Using my pizza dough recipe* make the dough as directed. Here is the topping recipe:
BUFFALO CHICKEN PIZZA TOPPING
2 large Boneless Chicken Breasts cut lengthwise
1 to 1 and 1/4 Cups Hot Sauce
1 Pound Shredded Whole Milk Mozzarella Cheese.
Season chicken breast strips and bake in a 400 degree oven for 20 minutes. I prefer to tenderize the chicken with my Nail type tenderizer and pouring some Italian dressing on top first. Let chicken cool before cutting in thin slices like a loaf of bread. Then let the chicken soak in the hot sauce until you make up the pie. NOTE: If you use Crystal Hot Sauce you may want to thicken it over medium heat with 1 TB cornstarch before adding the chicken pieces.
Preheat oven to 450 degrees
Place rolled out dough on oil sprayed and corn meal sprinkled pizza pan. Then also spray the pie before adding the toppings.
Sprinkle half the cheese on the pie. Next distribute the Chicken pieces and sauce before sprinkling on the remaining 8 oz of cheese. Let bake for 20 minutes at 450 degrees. Let pie cool 8-10 minutes before cutting.
BUFFALO CHICKEN PIZZA TOPPING
2 large Boneless Chicken Breasts cut lengthwise
1 to 1 and 1/4 Cups Hot Sauce
1 Pound Shredded Whole Milk Mozzarella Cheese.
Season chicken breast strips and bake in a 400 degree oven for 20 minutes. I prefer to tenderize the chicken with my Nail type tenderizer and pouring some Italian dressing on top first. Let chicken cool before cutting in thin slices like a loaf of bread. Then let the chicken soak in the hot sauce until you make up the pie. NOTE: If you use Crystal Hot Sauce you may want to thicken it over medium heat with 1 TB cornstarch before adding the chicken pieces.
Preheat oven to 450 degrees
Place rolled out dough on oil sprayed and corn meal sprinkled pizza pan. Then also spray the pie before adding the toppings.
Sprinkle half the cheese on the pie. Next distribute the Chicken pieces and sauce before sprinkling on the remaining 8 oz of cheese. Let bake for 20 minutes at 450 degrees. Let pie cool 8-10 minutes before cutting.
Sponge Starter for Pizza and the Dough Recipe
PIZZA DOUGH SPONGE STARTER
Makes one 16" pie. Start this the morning you are making the pizza.
Pizza Dough Starter
1 TB Honey
1 tsp dry yeast
1 Cup Warm Water
1 & 1/2 Cups Bread or Unbleached Flour.
In a large bowl mix yeast and honey in warm water before stirring in the flour until smooth. Cover the bowl with plastic wrap and forget about it until you are ready to make the dough 2 hours or so before placing the pie in the oven.
PIZZA DOUGH RECIPE
I tsp salt dissolved in a TB warm water
2 TB Olive or Canola Oil
Flour enough to make a kneadable dough.
Dissolve the salt in the water TB of water and add to the sponge along with the oil.
Mix well before adding the flour a 1/2 cup at a time, stirring well until the dough forms a ball and leaves the sides of the bowl.
Remove dough from bowl and start kneading at least 100 turns adding more flour as kneaded. This should be a slightly sticky soft dough. Now oil a bowl and place the dough inside, make sure the surface of the dough has oil on it. Let it rise at least and hour before rolling out.
Preheat oven to 450 degrees.
Oil spray and sprinkle the perforated pizza pan with corn meal. Now roll the dough into a 18" circle before transferring to the pizza pan. It will shrink after that so stretch to fit pan. Spray dough with olive oil.
I always place the pound of whole milk Mozzarella on first then add a Cup and 1/4 of Pizza sauce in a circular motion. (Like the Grotto does)Then I add my favorite toppings before baking for 20 minutes until cheese turns a nice light golden brown.
BUFFALO CHICKEN PIZZA ****
Make the dough as directed, but at least an hour before you bake the pizza cut two boneless skinless chicken breasts in half lengthwise and bake for 20 minutes in a 400 degree oven. Let cool before slicing thinly in bite sized peaces. Let the chicken soak in 1 Cup Hot sauce, add 1/4 cup more of you like a wet pie. If the sauce is runny like Crystal's thicken for a minute over medium heat with a TB cornstarch in a small pot before adding the chicken pieces.
After placing the dough on the pizza pan, and spraying with oil, add 8 ounces of shredded mozzarella cheese. Now carefully distribute the chicken pieces making sure to scrape all the sauce out of the bowl and dripping on pie. Now add the other 8 OZ of cheese before baking at 450 degrees for 20 minutes. This is a family favorite!
NOTE: I wonder how it would taste if I dipped each bite into blue cheese dressing?
Makes one 16" pie. Start this the morning you are making the pizza.
Pizza Dough Starter
1 TB Honey
1 tsp dry yeast
1 Cup Warm Water
1 & 1/2 Cups Bread or Unbleached Flour.
In a large bowl mix yeast and honey in warm water before stirring in the flour until smooth. Cover the bowl with plastic wrap and forget about it until you are ready to make the dough 2 hours or so before placing the pie in the oven.
PIZZA DOUGH RECIPE
I tsp salt dissolved in a TB warm water
2 TB Olive or Canola Oil
Flour enough to make a kneadable dough.
Dissolve the salt in the water TB of water and add to the sponge along with the oil.
Mix well before adding the flour a 1/2 cup at a time, stirring well until the dough forms a ball and leaves the sides of the bowl.
Remove dough from bowl and start kneading at least 100 turns adding more flour as kneaded. This should be a slightly sticky soft dough. Now oil a bowl and place the dough inside, make sure the surface of the dough has oil on it. Let it rise at least and hour before rolling out.
Preheat oven to 450 degrees.
Oil spray and sprinkle the perforated pizza pan with corn meal. Now roll the dough into a 18" circle before transferring to the pizza pan. It will shrink after that so stretch to fit pan. Spray dough with olive oil.
I always place the pound of whole milk Mozzarella on first then add a Cup and 1/4 of Pizza sauce in a circular motion. (Like the Grotto does)Then I add my favorite toppings before baking for 20 minutes until cheese turns a nice light golden brown.
BUFFALO CHICKEN PIZZA ****
Make the dough as directed, but at least an hour before you bake the pizza cut two boneless skinless chicken breasts in half lengthwise and bake for 20 minutes in a 400 degree oven. Let cool before slicing thinly in bite sized peaces. Let the chicken soak in 1 Cup Hot sauce, add 1/4 cup more of you like a wet pie. If the sauce is runny like Crystal's thicken for a minute over medium heat with a TB cornstarch in a small pot before adding the chicken pieces.
After placing the dough on the pizza pan, and spraying with oil, add 8 ounces of shredded mozzarella cheese. Now carefully distribute the chicken pieces making sure to scrape all the sauce out of the bowl and dripping on pie. Now add the other 8 OZ of cheese before baking at 450 degrees for 20 minutes. This is a family favorite!
NOTE: I wonder how it would taste if I dipped each bite into blue cheese dressing?
Saturday, August 21, 2010
Scotch Bannock Bread (Oatcakes)- IBS
I just read a book about life on a Scottish island and the Clans were eating BANNOCKS at every meal. Then out of curiosity I found this recipe. In fact that is the reason I was inspired to make oatmeal bread.
Traditional Scottish Recipes
- Oatcakes/Bannocks
Oatcakes are a very traditional part of the Scottish diet. They were cooked on a griddle (a flat iron pot placed over the fire) but nowadays a heavy frying pan is used.
Ingredients
4 oz (125g) medium oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading
Method
Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Get ready with another oatcake while the first is being cooked.
An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.
Return to the Index of Traditional Scottish Recipes
Traditional Scottish Recipes
- Oatcakes/Bannocks
Oatcakes are a very traditional part of the Scottish diet. They were cooked on a griddle (a flat iron pot placed over the fire) but nowadays a heavy frying pan is used.
Ingredients
4 oz (125g) medium oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading
Method
Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Get ready with another oatcake while the first is being cooked.
An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.
Return to the Index of Traditional Scottish Recipes
Monday, August 16, 2010
English Muffin Bread
2 Cups Milk (warm)
1/2 Cup Water (warm)
2 pkg dry Yeast
1 TB Sugar
2 tsp Salt
1/4 tsp Baking Soda
6 Cups Bread Flour (Plus Extra)
2 Tb Cornmeal
Proof yeast in 1/2 cup warm water with a tsp sugar added.
Meanwhile warm the milk. In a large bowl mix 3 cups flour, sugar, baking soda and salt. Pour yeast mixture and milk into the flour mixture. Mix for 5 minutes before adding the remaining flour- one cup at a time. Mix well and divide dough into 2 greased and cornmeal sprinkled 8" X 4" approx. loaf pans. Sprinkle more cornmeal on top and let rise to top of pans at least if not more. This is a very soft sticky dough.
Bake in preheated 375 degree oven for 35-40 minutes.
NOTE: I knead in more flour so it's like regular bread dough.
1/2 Cup Water (warm)
2 pkg dry Yeast
1 TB Sugar
2 tsp Salt
1/4 tsp Baking Soda
6 Cups Bread Flour (Plus Extra)
2 Tb Cornmeal
Proof yeast in 1/2 cup warm water with a tsp sugar added.
Meanwhile warm the milk. In a large bowl mix 3 cups flour, sugar, baking soda and salt. Pour yeast mixture and milk into the flour mixture. Mix for 5 minutes before adding the remaining flour- one cup at a time. Mix well and divide dough into 2 greased and cornmeal sprinkled 8" X 4" approx. loaf pans. Sprinkle more cornmeal on top and let rise to top of pans at least if not more. This is a very soft sticky dough.
Bake in preheated 375 degree oven for 35-40 minutes.
NOTE: I knead in more flour so it's like regular bread dough.
Oatmeal Bread - IBS
3 Cups Bread Flour or Unbleached Flour
1 Cup Rolled Oats
2 TB Oil or Butter
1 & 1/2 tsp Salt
3 TBS Honey or Brown Sugar
2 tsp or 1 pkg yeast
1 and 1/4 Cup Milk (I used water for IBS diet)
Proof yeast in the water with a little honey or sugar added.
In a large bowl add the sugar or honey, salt, fat, yeast water and oatmeal. Mix well before adding the flour a half a cup at a time until knead-able.
Knead the dough at least 100 turns, adding more flour to the board as needed so it's not too sticky. I usually knead my white bread dough 200 turns, but I get lazy sometimes.
Now oil spray a large bowl and place the dough in it and spray the top of the dough and let it rise at least 1 hour until doubled.
Punch down dough and form into a loaf and place in oiled bread pan to rise until an inch above top of pans.
Bake in preheated oven for 35-40 minutes at 375 degrees.
NOTE: I doubled this recipe except for the yeast. It just takes longer to rise. This bread turned out very soft and beige in color. This bread is very crumbly and soft.
1 Cup Rolled Oats
2 TB Oil or Butter
1 & 1/2 tsp Salt
3 TBS Honey or Brown Sugar
2 tsp or 1 pkg yeast
1 and 1/4 Cup Milk (I used water for IBS diet)
Proof yeast in the water with a little honey or sugar added.
In a large bowl add the sugar or honey, salt, fat, yeast water and oatmeal. Mix well before adding the flour a half a cup at a time until knead-able.
Knead the dough at least 100 turns, adding more flour to the board as needed so it's not too sticky. I usually knead my white bread dough 200 turns, but I get lazy sometimes.
Now oil spray a large bowl and place the dough in it and spray the top of the dough and let it rise at least 1 hour until doubled.
Punch down dough and form into a loaf and place in oiled bread pan to rise until an inch above top of pans.
Bake in preheated oven for 35-40 minutes at 375 degrees.
NOTE: I doubled this recipe except for the yeast. It just takes longer to rise. This bread turned out very soft and beige in color. This bread is very crumbly and soft.
Tuesday, January 26, 2010
Sour Cream Banana Bread
I had four old over-ripe bananas smelling up my kitchen and instead of trashing them like I usually do I mashed them up and made four small loaves of banana bread. My customized recipe called for buttermilk, but I had none. Since I had an unopened container of sour cream left over from Christmas I decided to use it before the Feb. 1, 2010 "use before" date.
I personally HATE baking powder as a levener in cake products, so instead I use baking soda and a sour to make it react. I usually use buttermilk or make my own sour milk with regular milk and a TB of vinegar. I decided to use the sour cream instead and let me tell you it make a nice high batter bread! I will definitely use it again! It'll make nice muffins, in fact it'll make nice scones too! I'm gonna try making scones sometime soon! Scones are just like Irish Soda Bread all dressed up.
I personally HATE baking powder as a levener in cake products, so instead I use baking soda and a sour to make it react. I usually use buttermilk or make my own sour milk with regular milk and a TB of vinegar. I decided to use the sour cream instead and let me tell you it make a nice high batter bread! I will definitely use it again! It'll make nice muffins, in fact it'll make nice scones too! I'm gonna try making scones sometime soon! Scones are just like Irish Soda Bread all dressed up.
Saturday, January 16, 2010
Oatmeal Water Bagels or Pretzels - IBS
1 and 1/2 Cups Warm Water
1 tsp Salt
1 pkg Yeast
3 TB plus 1 tsp Brown Sugar
3 -4 Cups Flour
1 and 1/2 Cups Oatmeal
Dissolve yeast in 1/2 Cup water add 1 Tsp Sugar let sit for a minute to proof yeast- let it bubble up at least an inch.
Soften oatmeal in 1 Cup water add 1 tsp salt, and 3 Tb sugar.
Pour both mixtures in to a bowl and start adding the flour a cup at a time until sticky yet knead-able and leaves the sides of the bowl. I like a wet dough. Now knead in small handfuls of flour as needed on the counter. You will want a slightly sticky soft dough. If it's too stiff you have to knead in some water a TB at a time and that is truly a pain! I knead for 10 minutes or 200 quarter turns.
Let raise until doubled in bulk in a oil sprayed bowl covered with a dish cloth or plastic wrap.
Right before you are ready to shape the bagels fill a dutch oven or chicken fryer with water and let it come to a boil, and let it simmer as you shape the dough into bagels.
Do NOT punch down dough, just turn the bowl over and cut the dough in half, then quarters, then eighths. Or tenths for smaller bagels.
Form dough into balls, and flatten out or squeeze to remove bubbles, then push your finger into the center to form a hole and stretch the dough to form a 2 " hole.
Allow bagels to rise a short time on a lightly greased cookie sheet as you preheat the oven to 375 degrees. Now you can add a TB sugar to the boiling water and start boiling the bagels a few at a time. as soon as they rise to the surface turn them over and allow to cook for 1 minute.
Now place boiled bagels on a dishtowel to drain. You can add the toppings you choose at this time.
Place the bagels on a greased baking sheet and bake for 30-35 minutes turn over bagels 20 minutes through baking process. Place on metal rack too cool.
NOTE: You can make pretzels with this recipe if you shape the dough the right way and brush some beaten egg to the dough before sprinkling with coarse salt. If you don't want to add the oatmeal just add more flour to the recipe. Usually I have added 2 tsp onion powder to the dough. I could have sprinkled minced onion on top too before baking, but I never did.
I have a cookbook with the exact same recipe but it uses all flour and adds 2 pkg yeast and 1 TB salt. You need extra salt if you have 2 pkgs yeast but not THAT much. Just one tsp salt for every pkg yeast or cup of water is my motto.
1 tsp Salt
1 pkg Yeast
3 TB plus 1 tsp Brown Sugar
3 -4 Cups Flour
1 and 1/2 Cups Oatmeal
Dissolve yeast in 1/2 Cup water add 1 Tsp Sugar let sit for a minute to proof yeast- let it bubble up at least an inch.
Soften oatmeal in 1 Cup water add 1 tsp salt, and 3 Tb sugar.
Pour both mixtures in to a bowl and start adding the flour a cup at a time until sticky yet knead-able and leaves the sides of the bowl. I like a wet dough. Now knead in small handfuls of flour as needed on the counter. You will want a slightly sticky soft dough. If it's too stiff you have to knead in some water a TB at a time and that is truly a pain! I knead for 10 minutes or 200 quarter turns.
Let raise until doubled in bulk in a oil sprayed bowl covered with a dish cloth or plastic wrap.
Right before you are ready to shape the bagels fill a dutch oven or chicken fryer with water and let it come to a boil, and let it simmer as you shape the dough into bagels.
Do NOT punch down dough, just turn the bowl over and cut the dough in half, then quarters, then eighths. Or tenths for smaller bagels.
Form dough into balls, and flatten out or squeeze to remove bubbles, then push your finger into the center to form a hole and stretch the dough to form a 2 " hole.
Allow bagels to rise a short time on a lightly greased cookie sheet as you preheat the oven to 375 degrees. Now you can add a TB sugar to the boiling water and start boiling the bagels a few at a time. as soon as they rise to the surface turn them over and allow to cook for 1 minute.
Now place boiled bagels on a dishtowel to drain. You can add the toppings you choose at this time.
Place the bagels on a greased baking sheet and bake for 30-35 minutes turn over bagels 20 minutes through baking process. Place on metal rack too cool.
NOTE: You can make pretzels with this recipe if you shape the dough the right way and brush some beaten egg to the dough before sprinkling with coarse salt. If you don't want to add the oatmeal just add more flour to the recipe. Usually I have added 2 tsp onion powder to the dough. I could have sprinkled minced onion on top too before baking, but I never did.
I have a cookbook with the exact same recipe but it uses all flour and adds 2 pkg yeast and 1 TB salt. You need extra salt if you have 2 pkgs yeast but not THAT much. Just one tsp salt for every pkg yeast or cup of water is my motto.
Monday, January 11, 2010
Foundation Sweet Dough- 100 year old recipe- Great Grandma Jones
1 Cup Scalded Milk
1 Cup Lukewarm Water
1/2 Cup Sugar
6 Tb Crisco (I usually do rounded)
1 tsp salt
3 Eggs Beaten
1 small yeast cake (the square ones, Do they still make them?) Or 2 Pkg Dry yeast
6 or more cups Flour. (I use Unbleached)
Proof yeast in the water with a tsp sugar.
Scald milk and add Crisco, salt and sugar, stir and let cool to lukewarm.
Pour milk mixture into a large bowl and add 2 cups flour to make a batter. Then add yeast mixture and eggs. Mix well and add remaining flour one cup at a time until stiff enough to knead- the dough will pull away from the sides of the bowl.
Knead 15 minutes or until smooth. (I knead quarter turns until I count to 150 to 200 turns, I never time the process and I don't get anxiety over it if it's not real smooth either)
Place the dough ball in a greased bowl and grease top of the dough ball. (I use oil spray nowadays.) Cover with a cloth or plastic wrap. let rise until doubled in volume.
Punch down dough and divide into three equal balls. (I know it says to do that but I just tip the dough out of the bowl and cut it into 2 equal pie shaped wedges, and form it lightly into a squarish shape. I leave as much air in the dough ball as possible to make it easier to roll the dough into a rectangle for cinnamon buns or raisin bread.
For Cinnamon buns I roll out the dough as thin as I can and brush on a 1/2 stick of melted butter, then I sprinkle on about 1/2 cup (more or less) of packed brown sugar and rub it into the dough make sure it's all over it, then heavily sprinkle on the cinnamon, and raisins and or nuts if you wish. Roll up and place in a greased square pan or a cake pan. whatever a round one will do. I usually drizzle a plain icing glaze on top (10 X sugar, milk and vanilla).
If making sticky buns I use less brown sugar on the inside but lots of cinnamon. Now place a 1/2 cup of brown sugar in the bottom of the baking pan and add a 1/2 stick of melted butter and a TB water! Now place the sliced buns on top and let rise until nearly doubled before baking at 375 degrees for 25 to 30 minutes.
NOTE: This recipe is at least 100 years old. I'm sure Flora Jones used lard as a new bride in the late 1870's
1 Cup Lukewarm Water
1/2 Cup Sugar
6 Tb Crisco (I usually do rounded)
1 tsp salt
3 Eggs Beaten
1 small yeast cake (the square ones, Do they still make them?) Or 2 Pkg Dry yeast
6 or more cups Flour. (I use Unbleached)
Proof yeast in the water with a tsp sugar.
Scald milk and add Crisco, salt and sugar, stir and let cool to lukewarm.
Pour milk mixture into a large bowl and add 2 cups flour to make a batter. Then add yeast mixture and eggs. Mix well and add remaining flour one cup at a time until stiff enough to knead- the dough will pull away from the sides of the bowl.
Knead 15 minutes or until smooth. (I knead quarter turns until I count to 150 to 200 turns, I never time the process and I don't get anxiety over it if it's not real smooth either)
Place the dough ball in a greased bowl and grease top of the dough ball. (I use oil spray nowadays.) Cover with a cloth or plastic wrap. let rise until doubled in volume.
Punch down dough and divide into three equal balls. (I know it says to do that but I just tip the dough out of the bowl and cut it into 2 equal pie shaped wedges, and form it lightly into a squarish shape. I leave as much air in the dough ball as possible to make it easier to roll the dough into a rectangle for cinnamon buns or raisin bread.
For Cinnamon buns I roll out the dough as thin as I can and brush on a 1/2 stick of melted butter, then I sprinkle on about 1/2 cup (more or less) of packed brown sugar and rub it into the dough make sure it's all over it, then heavily sprinkle on the cinnamon, and raisins and or nuts if you wish. Roll up and place in a greased square pan or a cake pan. whatever a round one will do. I usually drizzle a plain icing glaze on top (10 X sugar, milk and vanilla).
If making sticky buns I use less brown sugar on the inside but lots of cinnamon. Now place a 1/2 cup of brown sugar in the bottom of the baking pan and add a 1/2 stick of melted butter and a TB water! Now place the sliced buns on top and let rise until nearly doubled before baking at 375 degrees for 25 to 30 minutes.
NOTE: This recipe is at least 100 years old. I'm sure Flora Jones used lard as a new bride in the late 1870's
Sunday, January 10, 2010
Pull Apart Bacon Bread
12 Bacon strips diced. (Just cut a 1/2 pound bacon in half down the middle and cut that in 1/2 inch dice.)
1 Loaf Frozen Bread dough thawed.
2 Tb Olive Oil
1 Cup shredded Mozzarella Cheese
1 Envelope Ranch Salad Dressing Mix
Cook bacon until partially cooked and drain.
Roll out dough to 1/2 inch thick, brush with oil. Cut into 1" pieces. Place in a large bowl and add bacon, ranch dressing mix and cheese, toss to coat.
Arrange pieces in a 9" X 5 " oval or circle on a greased baking sheet, layering as needed. Cover and let rise until doubled on bulk.
Bake at 350 degrees for 15 minutes- cover with foil and bake 5-10 minutes. longer.
NOTE: I haven't made this recipe yet so I'm not sure about the baking process. I bake cinnamon rolls from scratch for a 1/2 hour but never use foil. I think some minced garlic mixed with the oil would be great.
1 Loaf Frozen Bread dough thawed.
2 Tb Olive Oil
1 Cup shredded Mozzarella Cheese
1 Envelope Ranch Salad Dressing Mix
Cook bacon until partially cooked and drain.
Roll out dough to 1/2 inch thick, brush with oil. Cut into 1" pieces. Place in a large bowl and add bacon, ranch dressing mix and cheese, toss to coat.
Arrange pieces in a 9" X 5 " oval or circle on a greased baking sheet, layering as needed. Cover and let rise until doubled on bulk.
Bake at 350 degrees for 15 minutes- cover with foil and bake 5-10 minutes. longer.
NOTE: I haven't made this recipe yet so I'm not sure about the baking process. I bake cinnamon rolls from scratch for a 1/2 hour but never use foil. I think some minced garlic mixed with the oil would be great.
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