crazyhilt.blogg.se - Artisan bread recipes for brick oven

Bake in a 450* oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.Īfter the first rise is complete, divide the dough into 15 pieces. Top with sauce, cheese, and your favorite toppings.

Bake in a 350* oven for 25-30 minutes, or until lightly browned.Īfter the first rise is complete, press the dough into a 12-inch circle on a baking stone, baking sheet, or this cast iron pizza pan (you can also use a standard cookie sheet if that’s all you have). Place it into the loaf pan and allow to rise 20-30 more minutes, or until it starts to peek over the edge of the pan. After the first rise is complete, punch down the dough and shape it into a “log”. Grease a standard-sized loaf pan (9″x5″). Cover with a dish cloth and let rise in a warm place for one hour (or until the dough has doubled).Īfter this first rise is complete, use these directions to turn it into the following baked goods: Shape the smooth dough into a ball and place in a bowl. Add more flour if the dough is continues to stick to your hands.

Knead for 4-5 minutes, or until smooth and elastic. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop. Stir until dissolved, then add in the egg and salt.Īdd the flour one cup at a time. In a large mixing bowl (this is my favorite mixing bowl), combine the water, yeast, and sugar. I love it–it’s sturdy and the perfect size for mixing dough!

I get lots of questions about the mixing bowl I use all the time and always show in my recipe pictures.

SAF is my favorite brand, but Red Star is good too. I recommend getting the larger jars or packages, as the small single-serving packets tend to not be as dependable.

Active, dry yeast is the most common type of yeast sold in grocery stores.

Want to DOUBLE this recipe and make two loaves, 2 pizzas, or two pans of rolls? No problem– I’ve even done the math for you below.

Or, if you’re avoiding all sugar, just omit the sweetener altogether.

But you can use regular brown sugar, white sugar, or even honey in this recipe (I love this raw honey).

I use sucanat (an unrefined whole cane sugar) (affiliate link) for all my baking.

For an even softer dough, you can use milk ( or whey) in place of the water.

If you’d like to omit the egg, simple add in an additional 1/4 cup of water.

I haven’t tried this recipe with a gluten-free baking blend– but I have a hunch it’d probably work just fine.

You’ll want to use hard white wheat berries if you’re grinding your own flour with a mill like mine.

If you do decide to go all “fancy,” you can even use fresh-milled flour.

If you do use whole wheat, you may need to use a little less, since it soaks up water more easily than all-purpose. However, you can also easily substitute in whole wheat flour or go half and half.

If you have all-purpose flour, it’s a perfect fit for this recipe.Yield: One sandwich loaf OR one 12-inch pizza OR one 9×13 pan of dinner/cinnamon rolls.īefore we dive into the recipe, here are a few things you should know about ingredients & substitutions: (If you want to see what the dough looks like through each step of the process, you can see it all in the video!) Versatile & Easy Dough Recipe May it be the catalyst that prompts you to finally explore the world of homemade bread… because it’s a delicious skill to have, even when the stores *are* chock-full of baked goods. With just a handful of very basic ingredients, it’s quite possible to make a loaf of homemade bread that will knock the socks off your family.įriends, allow me to introduce you to the simplest, most versatile easy bread dough recipe you’ll ever meet. Making bread can be complicated, but it doesn’t have to be. Well, there are a million ways, lots of techniques, and plenty of different ingredient lists. Want to make pizza crust, cinnamon rolls, or dinner rolls instead? This recipe is exactly for those latter situations.ĭon’t have a bread machine or fancy mixer?

There’s a time and place for artisan loaves and fancy brick-oven pizza crusts…Īnd then there’s a time when you are staring at the flour and yeast in your cupboard and just wanna make a basic loaf of bread because there isn’t any at the store…