French bread

 I just realized I never sent you my french bread recipe:

2 T yeast with 1/2 cup warm water, set aside

Combine:

2 c hot water

1 T salt

3 T sugar

1/3 c melted butter

3 c flour

Mix well

Then add in the yeast mixture and another 3 cups of flour and mix well.  

Every 10 min, stir again for about 30 seconds for 5 times.  

Then divide dough in half and form loaves. Slash the top of each loaf diagonally 3 times, and let rise for 20 min.   

Bake at 400 for 20-25 min.

Garlic and Oregano Pizza Dough

 Ingredients

• 4 cups flour
• 3 tsp. instant yeast
• 2 tsp. salt
• 2 tsp. baking powder
• 2 Tbsp. oregano
• 1-2 Tbsp. minced garlic 4-8 garlic cloves
• 2 Tbsp. olive oil
• 1 1/2 cups warm water 90-110F

Instructions

1. Add all the ingredients to the bowl of a stand mixer. Mix with the hook attachment until the ingredients come together to form a ball. If it is too sticky, add a small amount of flour. If it is too dry, add a bit more water
2. Continue to knead with the hook attachment for 2-3 more minutes.
3. Put a teaspoon or so of olive oil in the bottom of the bowl and roll the ball of pizza dough in it, coating all sides. Place the ball of dough in the bottom of the bowl, and cover it with a light towel or plastic wrap. Let the dough rise for 30 minutes, or until it has doubled in size.
4. Sprinkle some flour on a clean surface, punch down your dough, and put the dough onto the floured surface. Split the dough into two halves and set aside one. Work with the first half by gently flattening it with the palms of your hands. Add flour as needed if it sticks to the table. Use a rolling pin to create a round dough, or whatever shape you’d like.
5. Preheat the oven to 425F. Lightly oil a heavy baking sheet. Place the rolled out dough onto the baking sheet. Cover with a towel or plastic wrap and let rise another 20 minutes.
6. While it is rising, prepare your toppings, including sauce, cheese, pepperoni, olives, sausage, peppers, etc. Once the dough has had its second rise, place all the toppings on it.
7. Put into the preheated oven and bake for 13-15 minutes.
8. While the first pizza is in the oven, start working with the second pizza dough half so it’s ready to get in the oven soon after the first comes out.

This was from https://feedingourflamingos.com/garlic-oregano-pizza-dough/

Red Lobster Biscuits

2 cups bisquick
2/3 cup milk
1 cup shredded cheese
1/4 cup parmesan

butter
garlic powder
parsley flakes

Mix and bake at 450 for 10 minutes. Brush with melted butter, garlic powder and parsley flakes.

I usually make my own biscuits and add the shredded cheese and Parmesan cheese.

https://www.bettycrocker.com/recipes/cheese-garlic-biscuits/afa7e3c4-f295-4384-9524-688e338f08d8

Garlic Bread

1 cube softened butter
1/4 tsp oregano
1/4 parsley flakes
1/4 tsp dried dill
1 clove garlic
Parmesan cheese on top

Makes one loaf of French Bread

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl and set aside.

 Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan.

Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes

IHOP Pancakes

1 1/4 cup flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
1 beaten egg
1 1/4 cup buttermilk
2 TBLS melted butter
1/4 cup sugar

Mix the flour, baking soda, baking powder and salt. Mix egg with the buttermilk and add to the four mixture, stirring only until smooth. Add melted butter and sugar. Fry on greased griddle.

I got the recipe here

I make my own buttermilk, I just google an easy recipe. 1 TBLS lemon juice for just under one cup milk.

Best Ever Pizza Dough

I went to a cooking group the other day and we learned how to do hearth style baking and we made the best ever pizza dough.  It's like the kind you get at Pizza Hut.  I have a google doc that was shared with us that I can share with you on how to do hearth style.  That really gave the crust a nice crispy outside with the soft inside.  Following the recipe with the 3 days to make it gives the dough a really nice flavor.  Below is the Poolish recipe (sponge) and the recipe for the dough.

Master Formula: Pizza Dough 1
From Crust and Crumb

(Two days before you want to eat pizza.)
Make poolish starter.

Poolish-style preferment
(Sponge)

4 c (18 oz) bread flour or whole wheat bead flour
4 c cool water (65-70°)
¼ tsp instant yeast

Combine all ingredients in LARGE mixing bowl, big enough to hold double volume.

Beat or whisk for 1 minute, until well mixed and smooth. Small lumps ok.

Cover bowl with plastic wrap and leave at room temp for 3-5 hrs, or until bubbly
and foamy

Refrigerate sponge, well covered, over night.

Makes 3 lb 2 oz of poolish. To use the same day, must be made at least 5 hours in advance.

Better to make it the day before. Clean and active for up to three days if
refrigerated. [Make on Day 1. Use on Day 2, 3, 4.]

Sponge can be frozen just before or just after refrigerating it on the first
night. To use frozen sponge, transfer to the fridge from the freezer 24-36 hrs
before intended use.

Take sponge out of the fridge one hour before using it.



(One day before.) Dough

3 ½ c (16 oz) unbleached bread flour (up to 1 c. whole wheat flour OK)
2 tsp salt
¼ tsp instant yeast
2 T (1.5 oz) honey
½ c (4 oz) olive oil
¾ c + 1 T [6 ½ oz) cool water
1 ¼ c (10 oz) poolish

Combine all ingredients in a mixer with paddle (not a hook). Mix on low for 1
minute. Mix on medium for 12 minutes until smooth and creamy.

Cover with plastic wrap and rise at room temp for 3 hours, till bubbly. Refrigerate
overnight, covered.

(On pizza eating day.)

Preheat oven to 550° (or the highest your oven can go) and prepare oven for hearth
baking. (See separate entry for hearth baking.)

On a heavily floured surface, cut dough into 3-8 pieces. Toss pieces, one at a time,
with flour and round into gentle balls. Place them on a pan, and spray with cooking
spray and cover with plastic wrap. Rise at least 30 mins. (Can be held for two days,
tightly covered, in the fridge.)

Shape dough into circles on a piece of parchment paper sprayed with cooking spray.
The dough is very wet. Use cool water on your hands to keep it from sticking. When
it starts to spring back, let it rest for a few minutes before stretching more.

Cut the parchment paper around the pizza leaving a tab big enough to grab. Put toppings on the pizza. Use a peel or flat baking sheet to transfer the pizza to the preheated baking stone.

Pumpkin Pecan Loaves

3 1/3 cups flour

3 cups sugar

2 tsp. baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 15 oz. can of pumpkin

4 eggs, lightly beaten

1/3 cup water

1/2 cup chopped pecans (I of course use walnuts)

Carmel Glaze

1/4 cup butter

1/4 cup sugar

1/4 cup packed brown sugar

1/4 cup whipping cream

2/3 cup powdered sugar

1/ tsp vanilla

Directions

In a bowl, combine the dry ingredients.  Combine the pumpkin, oil, eggs and water in another bowl.  Mix well.   Stir into dry ingredients just until combined, fold in the pecans.

Spoon into 2 greased 9x5x3 loaf pans.  Bake 350 for 60-65 min or until a tookpick comes out clean.  Cool for 10 minutes before removing from pans.

For Glaze, combine butter, sugars and cream in a sauce pan.  Cook until sugar is dissolved.  Cool for 20 minutes.  Stir in powdered sugar and vanilla until smooth.  Drizzle over cooled loaves.  

This bread is good alone as well as with the glaze.

Moms Rolls

 4 cups flour 2 eggs

1/3 cup sugar 1 cup milk

2 Tbsp yeast 1/2 cup melted butter

1 tsp salt 1/2 cup water

Place milk, butter and water in a sauce pan and heat until about 110 degrees. (Hot enough to be able to put your finger in but not leave it there too long).  

Place eggs in a bowl and whisk.  Add milk mixture sugar and salt, mix and then add the yeast.  Add flour 1 cup at a time mixing thoroughly.  Sprinkle the counter with 1/4 - 1/2 cup of flour.  Knead for 5 minutes, adding flour as needed.  The dough should be a bit sticky.  Too much flour makes for tough, dry rolls.  

Pour a small amount of oil into a bowl, add the dough, coat the dough by turning it over in the oil.  Cover and let rise one hour or until double. 

Divide dough into  4 balls.  Lightly grease cookie sheets.  Roll the dough to form a circle, cut into 8 wedges and roll up.  

Cover and rise again for about 45 minutes.  Bake at 425 for 8-10 minutes.  Butter rolls when they are out of the oven.