Date: Mon, 11 Oct 2021 02:04:05 +0000 --------------- BEGIN bread-bakers.v121.n036 --------------- 01. Red Star Platinum yeast (Phyllis O'Neil) 02. Getting stuff to stick to rolls (Sue) 03. Red Star Platinum Yeast (Jeff Dwork) 04. Walnut Date Banana Muffins (Reggie Dwork) 05. New York Rye Bread (Reggie Dwork) 06. Multigrain Oatmeal Bread (Reggie Dwork) 07. Blueberry Waffles with Fast Blueberry Sauce (Reggie Dwork) 08. Make Your Own Pizza Crust (Reggie Dwork) 09. Potato Pizza (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n036.1 --------------- Date: Sun, 3 Oct 2021 18:49:59 -0700 From: Phyllis O'Neil Subject: Red Star Platinum yeast I've been wondering if bread bakers are using Red Star Platinum yeast these days. If so, I'd appreciate your take. I've only tried it once and liked the nice rise. But it was had to find. Now the local grocery is carrying it, $1.99 per strip of 3 packets. I've been been using the 1-pound bags of SAF instant yeast for ages, but thinking I might need a change. What yeast do you use? What yeast do you like? I'd be interested to hear. Thanks. Phyllis Santa Monica, CA --------------- MESSAGE bread-bakers.v121.n036.2 --------------- Date: Thu, 7 Oct 2021 20:34:43 -0400 (EDT) From: Sue Subject: Getting stuff to stick to rolls I made kummelweck rolls last week, which are similar to kaiser rolls but have caraway seeds and coarse salt on top. The recipe I used and others that I've seen say to use an egg white wash on the formed rolls, then sprinkle the seeds and salt. But I found that too much of the toppings fell off the baked product, particularly when handling the rolls to make sandwiches (beef on weck, of course). Does anyone have any hints on getting the toppings to stick better? Or do I just overload the rolls with topping so that a decent amount remains and accept that the rest will be wasted? Thanks, Sue --------------- MESSAGE bread-bakers.v121.n036.3 --------------- Date: Sun, 10 Oct 2021 18:30:42 -0700 From: Jeff Dwork Subject: Red Star Platinum Yeast Red Star Platinum Yeast contains dough improvers along with yeast. Ingredients: Yeast, Xanthan Gum, Ascorbic Acid, Sorbitan Monostearate, Enzymes One can buy dough improvers in bulk. Here are two available from Amazon (USA) with varying user reviews. https://www.amazon.com/Professional-Dough-Improver-1lb-Bag/dp/B00BF0E7CQ Professional Dough Improver Use 0.5% to 2% of flour weight (1 lb bag treats 50 to 200 lb flour) $14.10 USD for 1 lb https://www.amazon.com/Scratch-Premium-Dough-Conditioner-Improver/dp/B08NWBWMHB Scratch Premium Dough Conditioner Use 1 tsp to 1 cup flour (this is about 2%) $12.95 USD for 10 oz If you use 1% conditioner, this is less than $0.15 per pound of flour, which is probably a lot cheaper than what Red Star adds to the price of the yeast. We haven't experimented with either of these nor with the platinum yeast (looked but couldn't find it in our stores). Have fun, Jeff & Reggie --------------- MESSAGE bread-bakers.v121.n036.4 --------------- Date: Tue, 28 Sep 2021 19:39:34 -0700 From: Reggie Dwork Subject: Walnut Date Banana Muffins * Exported from MasterCook * Muffins, Walnut Date Banana Recipe By : Chris Scheuer Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 187 1/2 g all-purpose flour -- (1 1/2C) 100 g granulated sugar -- (1/2C) 7 3/8 g baking powder -- (1/2t) 4 7/8 g baking soda -- (1t) 2 1/2 g cinnamon -- (1/2t) 2 1/2 g salt -- (1/2t) 3 medium bananas -- ripe, (1 1/4- 1 1/2 cups) 1 large egg 88 3/4 ml butter -- melted, divided, (6T) 4 7/8 ml vanilla extract -- (1t) 87 3/4 g walnuts -- chopped, (3/4C) 73 1/2 g dates -- chopped, (1/2C) 14 3/4 ml maple syrup -- or honey, (1T) With a candied walnut-date topping and tops that rise high and rounded, these one-bowl banana muffins are easy and always a hit! Prep: 15 mins Cook: 20 mins Total: 35 mins Preheat oven to 425F. Spray a 12-cup muffin pan with cooking spray - set aside. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl and stir well with a fork to combine. Remove 1 tablespoon of butter to a medium-size bowl or cup and set aside. Make a deep well in the center of the dry ingredients. Add mashed bananas, egg and the remaining 5 tablespoons of butter to the well and stir with a fork in the center of the bowl, breaking up the egg yolk and mixing the wet ingredients. Using a rubber spatula or wooden spoon stir wet and dry ingredients together until the flour mixture is incorporated. Don't overmix. Divide batter into prepared pan. Muffin cups should be about 2/3 full. Add walnuts, dates, maple syrup to the bowl with the reserved butter and stir together until walnuts and dates are well coated. Sprinkle topping mixture over the batter in the muffin pans, dividing evenly. Bake muffins for 5 minutes, then reduce temperature to 350F. and continue baking for another 12 to 15 minutes or until tops are golden and muffin tops spring back when touched lightly on the top. Cool muffins for 5 minutes in the pan then transfer to a cooling rack. Cal 215, Fat 10g, Carb 27g, Sod 244mg, Fiber 1g, Pro 3g Review: I enjoy cooking but when it comes to baking sweet desserts, I am a novice baker. My go-to-strategy is relying on tried out recipes. I have been itching to make Banana-Walnut-Date muffins for a while and prepared bananas to ripe for this endeavor. I followed this recipe exactly, except I added 1/4 cup of wheat germ to it. The results were perfect moist muffins, well balanced sweetness and tasty. The candied fruit and nut on the top was a good touch. Thanks for this wonderful recipe. Now I feel confident to try some more recipe on your blog. I also want to try reducing sugar and butter just for my diet the recipe is perfect as it is for normal diet. Review: Just decided to try these out instead of the traditional banana Muffins. Wonderful!! Couldn't be happier! As a Canadian I am proud to use maple syrup in the recipe, and although I live and work as an opera singer in Vienna, Austria, I still have the taste from home. Thank-you. Review: I had three bananas that were desperate! Just wanted to let you know that Sugar and Cinnamon were not mentioned in the step by step instructions. We figured out when to add them. Kids can't wait to try them! Thank you! Reply: Thanks so much, I really appreciate you letting me know. It's fixed now! Hope you enjoyed the muffins. Question: Can one use this recipe for 6 Texas size muffins instead of 12 regular size?| Reply: Yes, I think that should work fine. You probably do have to bake them a little longer though. Review: Oh yes! I understand about recipe obsession - I just can't quit until I get it right. And it looks to me like you got it more than right. These are lovely muffins Chris - you did it again and gave us a well tested, beautiful and delicious recipe. Can't wait to give these a try. S(Internet address): https://thecafesucrefarine.com/walnut-date-banana-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 11g Fat (38.6% calories from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 323mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1229 --------------- MESSAGE bread-bakers.v121.n036.5 --------------- Date: Tue, 28 Sep 2021 20:08:35 -0700 From: Reggie Dwork Subject: New York Rye Bread * Exported from MasterCook * Bread, New York Rye Recipe By :Red Star Yeast Co. Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf: 2 lb Loaf -- (Med Loaf: 1 1/2 lb) 1 1/3 cup Water -- (1C) 1/4 cup Vegetable Oil -- (3 TBSP) 1/4 cup Molasses -- (3 TBSP) 2 2/3 cups Bread Flour -- (2 c) 1 1/3 cup Rye flour -- (1 c) 2 tsp Salt -- (1 1/2 tsp) 3/4 tsp Fennel seed -- (1/2 tsp) 2 tsp Caraway seed -- (4 tsp) 5 tsp Cocoa -- baking, (4 tsp) 2 tsp Instant coffee -- granules, (1 1/2 tsp) 1/4 cup Buttermilk powder -- (3 TBSP) 1 TBSP Active Dry Yeast -- (2 1/4 tsp) Glaze: 2 TBSP Water -- cold, (2 TBSP) 1 TBSP Cornstarch -- (1 TBSP) 1/2 cup Water -- boiling, (2 1/4 tsp) This dark and flavorful rye is especially delicious topped with deli cuts of meat and cheese. Don't forget to pass the mustard! This recipe makes 1 loaf BREAD MACHINE METHOD: Place room temperature ingredients in pan in order listed. Select BASIC setting and MEDIUM crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. OR Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. When machine beeps to indicate cycle is finished, remove dough from pan and continue with Shaping,Rising and Baking directions below. TRADITIONAL METHOD: Using ingredient amounts listed for 1 1/2 lb. loaf, combine yeast, 1 cup bread flour and other dry ingredients, except rye flour. Combine liquids and heat to 120 to 130 F; add to flour mixture and beat 3 minutes on medium speed. By hand, stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl, turning to grease top. Cover; let rise until dough tests ripe. Prepare Glaze: Dissolve cornstarch in 2 tablespoons cold water. Boil 1/2 cup water. Whisk cornstarch mixture into boiling water; continue stirring until it thickens. Cool to room temperature. Turn dough onto lightly floured surface; punch down to remove air bubbles. Allow dough to relax 5 minutes. Roll or pat to 12 x 5" rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased baking sheet. Cover; let rise until indentation remains after touching. Gently brush with cornstarch glaze. With razor or very sharp knife, slash lengthwise across top. Bake in preheated 375F oven for 30 to 35 minutes until brown. For glossy crust, brush again with cornstarch solution immediately after removing from oven. Remove from pan; cool on rack. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Review: I have researched forever to find a really good rye bread recipe and this one is excellent. Traditional flavors and a fairly light texture. S(Internet address): https://redstaryeast.com/recipes/new-york-rye/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 3g Fat (22.1% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1224 --------------- MESSAGE bread-bakers.v121.n036.6 --------------- Date: Sat, 02 Oct 2021 19:49:57 -0700 From: Reggie Dwork Subject: Multigrain Oatmeal Bread * Exported from MasterCook * Bread, Multigrain Oatmeal Recipe By : Shulie Madnick Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/2 cup water -- warm 4 1/2 tsp Active Dry Yeast -- (two 1/4oz packets) 1 1/4 cups water -- boiling 3/4 cup quick-cooking oats 1/4 cup wheat -- cracked 1/4 cup vegetable oil 1 tsp salt 1/4 cup flax seeds 1/4 cup sunflower seeds 2 large eggs -- lightly beaten 1 cup whole wheat flour 2 cups bread flour Topping 1 large egg -- lightly beaten 3 TBSP quick-cooking oats 2 TBSP flax seeds This particular recipe yields such a light and airy loaf that I can see pairing it perfectly at any meal during the day. A toasted slice of multigrain oatmeal with a homemade jam or marmalade in the morning, or a freshly baked slice with a vibrant yolk fried egg for dinner at night, or paired with avocado and alfalfa sprouts or arugula on a picnic lunch. In small bowl, dissolve 1 tsp sugar in warm water. Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. In a mixer bowl, combine remaining sugar, boiling water, rolled oats, cracked wheat, oil and salt; let stand for 20 minutes. Stir in yeast mixture, flax seeds, sunflower seeds and whisk the eggs in with an egg beater. With a rubber spatula, incorporate in the whole wheat flour and 2 cups of bread flour. Attach the hook attachment of the mixer and knead on low setting for 7 to 10 minutes or until smooth and elastic, adding more flour if necessary. Lightly grease the mixer bowl, turning the dough to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour. Grease two 8 x 4" (1.5 L) loaf pans; set aside. Punch down dough; turn out onto lightly floured surface. Divide dough in half; knead each portion into ball. Using rolling pin, gently roll each into rectangle the length of loaf pan. Roll up into cylinder; pinch along bottom to seal. Fold each end of loaf in and pinch to seal. Place into prepared pans. Cover and let rise in warm draft-free place for about 1 hour or until doubled in bulk. Brush egg over loaves, sprinkle with topping of rolled oats and flax seeds. Bake in center of 375F (190C) oven for about 30 to 35 minutes or until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans; let cool on racks. Review: Gorgeous loaf, Shulie! Crumb looks really good. Love the flax seeds in there. Review: Lovely loaf of bread & perfectly baked. Source: "adapted from Red Star Yeast" S(Internet address): http://www.foodwanderings.com/2012/02/multigrain-oatmeal-bread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 8g Fat (30.5% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 150mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0224 --------------- MESSAGE bread-bakers.v121.n036.7 --------------- Date: Sat, 02 Oct 2021 18:05:14 -0700 From: Reggie Dwork Subject: Blueberry Waffles with Fast Blueberry Sauce * Exported from MasterCook * Waffles with Fast Blueberry Sauce, Blueberry Recipe By : Swizzlesticks Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Main Dish Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 egg yolks -- beaten 1 2/3 cups milk 2 cups all-purpose flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter -- melted 3 egg whites -- stiffly beaten 2/3 cup blueberries 1 1/2 cups blueberries 3 tablespoons honey 1/2 cup orange juice 1 tablespoon cornstarch I am fortunate to have four blueberry bushes in my back yard, and they supply me with fresh blueberries all summer long. This is one of the recipes that I use to help use up the massive amount of berries that I pick each summer. Prep: 40 mins Cook: 20 mins Total: 1 hr In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes. Preheat a lightly greased waffle iron. Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles. Cal 365, Fat 12g, Carb 55g, Sod 445mg, Fiber 3g, Pro 10g Review: I used buttermilk and I opted out of using blueberries in the actual waffle recipe only because I didn't want to clean up the mess of my waffle maker. I used Trop 50 orange juice in the sauce. Both the waffles and the sauce were outstanding.....my boys ate themselves silly and said this is my best waffle recipe EVER. The waffles turned out crispy on the outside and tender on the inside--perfect! Review: I have made about 5 waffle recipes recently searching for the perfect one for my new highly-rated waffle iron. I needed waffles that freeze well because I like to make a big batch and pull one out of the freezer everyone morning. I'm happy to say my search is over. I made this with chocolate chips and no sauce but I'm sure it's great with the blueberries as called for. Great hot and fresh and great from frozen too. Review: The waffles were a 2 star but the sauce was a definate 4.5! I can't tell what made the waffles so mediocre. Maybe some vanilla and a bit of sugar would help? But the sauce was definately awesome. I also used frozen organic blueberries since the fresh ones are out of season. I will probably find an alternate waffle recipe but still use the sauce. Review: The waffle has such a light and fluffy texture. I made the batter the night before and stored in fridge so I didn't have to wait in the morning. The sauce is just perfect. So thick and full of flavors. Leftover sauce went well on yogurt as well. Review: This waffle recipe really has a lot of potential. After reading a lot of the reviews I added 1T of sugar to the batter. I did not want bland tasting waffles. I used buttermilk and I beat the heck out of the egg whites until it was foamy frothy and stiff about 2 minutes. I added the egg whites to the batter and then the fresh blueberries last. I folded the blueberries gently into the batter. I scooped portions of the batter onto my waffle grill and cooked until it was golden brown. I ended up with 12 waffles. The waffle is pretty with the blueberries cooked right in. Some were oozing with its purple berry juices right out of the waffles- nice. The waffles itself tastes good with the addition of the sugar. However I strongly feel that the star of this recipe is the blueberry sauce. It is perfectly sweet with the right touvh of honey and fresh blueberries. I love the addition of fresh orange juice. The sauce is easy to prepare with a thick consistency. It is a beautiful smooth purple bluish color. Next time I will double the sauce because this is just enough for 4 waffles. I would make this again with my changes and even use the sauce for other recipes. Review: I only made the sauce but it was absolutely delicious and a great change from syrup. Highly recommended! Review: I did not have blueberries so I used cranberries. This is a very good recipe. Our waffle iron hasn't been out of the cupboard for over ten years. It was good to use it again. I can't wait to try the blueberry syrup and to make the batter with blueberries. I will make a special trip to the store next time if I don't have blueberries on hand. Review: I have made this recipe twice now once with the sauce and once without. My family loved them both ways. I did increase the blueberries in the waffles to 1 cup. Thanks for the wonderful recipe. Review: I have made the waffles twice now. Yum! For the sauce I used a bag of mixed (blue black straw and raspberry) berries. I didn't have orange juice so I used a "tropical" orange drink. My 8 year old initially refused to try the sauce. Now I have been instructed to never buy syrup again. Review: I just made this for Sunday brunch and it came out wonderfully! The batter recipe was very quick and simple and it cooked up really well in my Belgian waffle maker (I was pleasantly surprised since the recipe that came with the waffle maker is complicated takes over an hour to be ready and the resulting waffles were mediocre). The blueberry sauce was quite easy and quick to make as well. I served the waffles with whipped cream and powdered sugar. Great recipe! Review: this is a yummy recipe...especially the sauce...i followed the ingredients as is but i don't separate the eggs...like another reviewer i made the batter ahead and let it rest for awhile...felt like i was having dessert for supper...will make again...thanks for the recipe. Review: I haven't tried the sauce but I tried the waffles. I must admit I was skeptical at first. I have been making waffles for years but never with blueberries. I did a few things differently. Iused 4 eggs. I seperated my yolk from the milk and blended the yolk until lemon coloured then added the ingredients. 1TB of Vanilla. I blended the egg whites until stiff peaks. I also added 2/3 C of buttermilk and 1 1/4C of regular milk. The texture seemed wierd when everything is mixed but as you let it sit it does work out in the end. I was impressed with the waffles and I will use this again! Review: For the people who said their waffles are getting soggy. Do not remove them until the waffles stop steaming & You must put them on a baking rack as soon as you remove them from the Waffle Maker. (I use our grated Pizza Pan works GREAT! Hope that helps. Review: Superb! Very easy and quick to make. I didn't wait the 30 minutes either for the batter and it turned out fine. However I would put in a whole cup of blueberries to the batter if not more (but I really like the blueberry flavor). Review: the waffles themselves (without blueberries) tasted great. i prefer without or maybe dice the bluberries before mixing with the batter. for the sauce i used maple syrup because we didnt have honey and it still had a rich flavor and consistency. same deal with the bluberries though. my kids liked it but wouldnt eat the whole berries. Review: This is the best waffle recipe I have ever made from scratch. The bluberry sauce was perfect not too sweet. I can be used for pancakes icecream etc as well. Review: Have done the opposite of many others I have only made ther waffles and not the sauce.. Very tasty! Much better than frozen imitation blueberry waffles! I do use frozen blueberries rinsed and patted dry. Review: Very good waffle recipe! I did read the reviews first and made the following changes to make it a little loweer in fat/cals: Used fat free milk 1/4 cup applesauce for the butter and I also added 1/2 cup splenda because posters had said it wasn't sweet enough. This made a waffle so fluffy light and just the right amount of sweetness. The sauce was really good too I didn't have any orange juice but was needing to use up more blueberries so I just made it with apple juice. Very tasty! This recipe makes an awful lot of waffles I'm freezing some I hope they will toast up well. Review: Light and fluffy and not too hard to do at all. Batter sat for more like 40 minutes. Made about 7 waffles. It was fine without sugar - no one noticed. The sauce was not such a hit; though I liked it others found it odd. The only "problem" was that some blueberries blew up in the waffle iron and made a mess of burnt stuff. Give these a try! Review: I thought this recipe was great! I had just purchased a waffle iron and this recipes worked great. I thought it would stick but it didn't. My family really enjoyed the blueberry sauce. Review: Very Good. I only made the waffles. Being a Blueberry fan I found that I needed to almost double the blueberries. Probably had I made the sauce I would have not needed to add more berries. Review: I have had trouble finding a reliable recipe for homemade waffles...until now. This recipe is easy to make delicious and nutritious compared to conventional waffles. The batter needs a little sweetening - I added about 2 Tb sugar with good results. The sauce is head and shoulders above any commercially prepared syrup or preserves you can buy. I used naked juice (blueberry/pomegranate) instead of OJ and huckleberry honey. Fantastic! Cook about 5 to 6 minutes on standard non-stick waffle iron. I did not wait the whole 30 minutes...too hungry; it was great even after 10 to 15 minutes wait. Try this one and you will not be disappointed! Review: I added a Tbsp. of white sugar to the waffle batter substituted 1Tbsp of butter with Coconut oil and chopped the frozen blueberries... the waffles were perfect! The syrup was so amazing and simple! I think I may try to substitute ALL the butter for coconut oil and use honey instead of white sugar next time to make an even healthier meal! S(Internet address): https://www.allrecipes.com/recipe/35756/blueberry-waffles-with-fast-blueberry-sauce/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 376 Calories; 13g Fat (31.1% calories from fat); 10g Protein; 55g Carbohydrate; 3g Dietary Fiber; 136mg Cholesterol; 507mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0102 --------------- MESSAGE bread-bakers.v121.n036.8 --------------- Date: Sat, 02 Oct 2021 19:14:05 -0700 From: Reggie Dwork Subject: Make Your Own Pizza Crust * Exported from MasterCook * Pizza Crust, Make Your Own Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon sugar 1 package active dry yeast -- (1/4 oz) 1 cup water -- warm Pizza crust is so easy to make. . This makes 2 (12") pizza crusts or you could make 3 (8") pan sized pizzas. You can make this in a square on a baking sheet if you don't have a pizza pan. The dough keeps well in the refrigerator for several days or you can freeze it. Prep: 45 mins Cook: 15 mins Total: 1 hr Whisk together the flour, salt and sugar. Add the yeast to the cup of warm water and stir to dissolve. Mix the yeast into the flour. (I used the dough hook on my mixer to do this. You can do it by hand, too) Turn out onto a floured board and add more flour or water if needed until you can handle and knead the dough. Knead dough until smooth and elastic. Grease a bowl with cooking oil, place dough in the bowl turning over once to make sure it is greased on both sides. Cover and let rise in a warm place about 45 minutes to 1 hour. Dough should double in size. Once the dough rises remove and divide in half. Knead enough on floured surface to get any bubbles out of the dough. Roll each half into a 12" circle and place on a sprayed pizza pan. Once the dough rises remove and divide in half. Knead enough on floured surface to get any bubbles out of the dough. Roll each half into a 12" circle and place on a sprayed pizza pan. Once you have your dough rolled out and on the pizza pan bake it for about 8 minutes at 425F before adding toppings. Remove from oven brush crust with either tomato sauce or pizza sauce, add your toppings and cook about 15 minutes longer until cheese is melted and crust is brown at 425F. Note: Meat toppings such as hamburger, sausage, bacon, ham, chicken, etc. should be cooked before adding to pizza. S(Internet address): https://thesouthernladycooks.com/make-your-own-pizza-crust/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; trace Fat (2.6% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2020 - 1219 --------------- MESSAGE bread-bakers.v121.n036.9 --------------- Date: Sat, 02 Oct 2021 19:33:58 -0700 From: Reggie Dwork Subject: Potato Pizza * Exported from MasterCook * Pizza, Potato Recipe By : Florentina Serving Size : 4 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Italian Low Fat Main Dish Posted Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 batch pizza dough 1 batch ricotta -- cashew 4 potatoes -- yukon gold, (medium small size) 3 large leeks 2 sprigs rosemary 1 pinch red pepper flakes -- optional olive oil -- for drizzling Salt and Pepper -- to taste Potato pizza recipe or Italian "Pizza con Patate" made with creamy cashew ricotta, caramelized leeks and paper thin sliced golden potatoes sprinkled with rosemary and layered on top of the very best Neopolitan thin crust. One of the most delicious pizza pies you'll ever taste, from scratch and easy to make! The Base Crust: I wouldn't use any other recipe here besides my authentic thin crust pizza dough. You can half the original recipe to make 4 x 10" pies or make the entire batch and freeze half of it for later. The Cheese / White Sauce This homemade, thick and creamy cashew ricotta cheese is slathered directly onto the dough. It's so good you might wanna eat with a spoon. You'll need exactly one batch of this recipe, it's the same one I use in our now famous vegan lasagna and it works magic on this dairy-free pizza too. If you don't want to make the ricotta you can use any store bought plant-based cheese slices. My faves are Follow Your Heart provolone, gouda and pepper jack. The Leeks: I started with three large leeks sliced and rinsed well that I then sautéed until completely wilted and caramelized. Sprinkle over the cashew ricotta before layering with the potatoes. These flavors together are insanely delicious, however the classic recipe doesn't require leeks so you are free to leave them out. It's so much better with leeks though! The Potatoes It's really important to use waxy golden potatoes like Yukon Gold, sliced as thinly as you can ideally using a mandoline. I have a basic one I got in clearance for a few bucks years ago and I've held on to it precisely for when making this pizza and these scalloped potatoes. If you don't have a mandoline use a sharp knife to slice the potatoes as thinly as you possibly can. You might need to cook the pizza a couple of minutes longer to make sure the potatoes are cooked through. Toppings Ideas smoky tempeh bits black olives & capers plant-based Italian sausage drizzle of chive or sun dried tomato pesto grilled zucchini rounds sautéed mushrooms Prep: 15 minutes Cook: 50 minutes Makes: 4 pizzas Make the cashew ricotta according to this recipe and refrigerate until needed. (This step can be done a couple of day sin advance). Prepare the pizza dough according this recipe. You can make 1/2 batch and form 4 balls out of the dough needed for this recipe or go for a full batch and freeze some for later use. While your dough is proofing slice the leeks and add them to a large bowl of cold water. Allow to sit for a few minute for the dirt to fall to the bottom. Preheat a large skillet over medium low heat and using your hands start scooping the leeks out of the water and add them to the skillet. Sprinkle with a pinch of sea salt and stir. Cook until all the water has evaporated then add alight drizzle of olive oil. Continue cooking until the leeks start to caramelize. Taste and adjust seasonings with salt and pepper. Refrigerate until needed. Scrub and rinse the potatoes well, dry with a kitchen towel and slice them paper thin using a mandoline slicer. Alternatively you can use a sharp chef's knife and slice them manually as thin as you can. (You might need to up the cooking time by a couple of minutes if the potato slices are thicker). Preheat your oven to 475F. Line a baking sheet with parchment paper. Sprinkle some flour on the kitchen counter and place one of the dough balls on top. Sprinkle with more flour and use your palm to flatten it down into a circle. Flip on the other side to make sure nothing sticks and sprinkle more flour if needed. Shape into a 10 inch circle and transfer to the baking sheet on top of the parchment paper. Spoon a quarter of the cashew ricotta in the middle and spread it all the way to the sides. (It's up to you if you want to leave any edge at all). Sprinkle with some of the caramelized leeks. (I like to reserve some of the leeks to also sprinkle over the pizza once it comes out of the oven). Finish with a layer of the potato slices over the top, slightly overlapping each other to create perfect coverage of the pizza. Use an olive oil spray if available to give a quick mist over the potatoes (a small pastry brush will work if you don't have a spray). Sprinkle the pizza with rosemary, sea salt and red pepper flakes to taste. Bake in the preheated one for 12 to 15 minutes until the potatoes are lightly golden and the crust has crisped up to your liking. Notes: If you sliced the potatoes with a knife versus a mandolin you might need to increase the baking time by a couple of minutes so just keep an eye on it. In that case I also recommend you make the pizza pies a little thicker, 8 inches versus 10 so you don't run the risk of over-baking it. Alternatively you can choose not to leave any edge to the crust and completely cover with the toppings and potato slices all the way. You'll notice this is my only pizza recipe that doesn't require a pizza stone (or a grill). Since this pizza cooks longer at a lower temperature a baking sheet will yield perfect results while the pizza stone might cook it too fast before the potatoes are done. I hope that makes sense friends! Cal 295, Fat 2g, Carb 63g, Sod 378mg, Fiber 6g, Pro 8g Review: My first time making potato pizza and I'm hooked. The pizza crust is perfect, the leeks, the ricotta and potatoes together just an amazing combo, really really delicious recipe can't wait to make it again. S(Internet address): https://veggiesociety.com/potato-pizza-recipe-vegan/ Yield: "4 pizza's" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 7g Fat (17.9% calories from fat); 13g Protein; 54g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol; 100mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat. NOTES : 2021 - 0201 --------------- END bread-bakers.v121.n036 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved