PIZZA

So I've been working on this recipe for a while, it's pretty simple and delicious. I made it for lunch today and we ate it all and I didn't have time to take a picture... So next time I make it, I'll have to make sure to take a picture! You'll need:

• 4 cups flour
• 1 Tbsp salt
• 1 Tbsp sugar
• 2 1/2 tsp instant yeast
• 1 1/4 cups warm water

In you kitchen mixer mix about 1 cup of flour with the salt and instant yeast.

In a little bowl mix the warm water and the sugar.

Add the water mixture to the flour mixture. Let mix for about 4-5 minutes on medium speed.

About 1/2 cup at a time add the remaining flour. Once it's mixed let stand in the mixer for about 15 minutes. Then take it out and knead it by hand for about 2-3 minutes. Put the dough in a greased bowl and cover it for 1 hour or until the dough is doubled.

Then take the dough and shape it into a disk and put it back in the bowl covered in plastic wrap and put it in the refrigerator over night (about 12 hours).

Then put the dough on your kitchen counter, cut it into two pieces and cover with a clean dish towel and let stand (proof) for about and hour. Then shape them.. Here's a video i found to be useful...

Then preheat your oven to 500 degrees.

Put the desired toppings on your pizzas and then bake them for about 4-6 minutes (until cheese is golden)

ENJOY!

ps: you can also use this recipe to make bread sticks. You just shape into sticks instead of pizza... They are so good!

Cinnamon Pull Aparts

These are delicious and pretty simple to make. The method is similar to easy white bread. You'll need:

• 3 cups of flour
• 1 1/2 tsp active dry yeast
• 1 1/4 cups milk
• 1 Tbsp butter
• 1 Tbsp sugar
• 1 tsp salt

• 1/4 cup Butter
• 2 Tbsp cinnamon
• 6 Tbsp sugar
  

warm the butter, milk, sugar and salt until about 110-120 degrees. In kitchen mixer mix 1 1/2 cups of flour with the yeast. Then slowly add the milk mixture. Mix on low for 30 second and then medium for 3 minutes. Then slowly add the remaining flower.

Put the dough in an oiled boil and spray the dough with oil as well, cover with plastic wrap and let sit in a warm place till double, about 60 minutes.

Punch the dough down and let rest for 10 minutes.

Then melt the butter (microwave for 1 minute). Mix the 2 Tbsp cinnamon with the 6 Tbsp sugar.

Take the dough and form about 1 inch balls dip them in the butter until fully covered and then roll them in the cinnamon till fully covered. Put them in a round pan (I use a 12"). You'll want to leave some room between the balls, but don't be scared to stack them...

Cover them with plastic wrap and let them sit in a warm place for about 30 minutes.

Bake at 325 for 15-20 minutes!

Enjoy!

Easy Pie Crust

This recipe is very easy and most useful when you don't have time to make Pate Feuilltee I use this recipe for anything from quiche, to apple pie... You'll need

• 2 cups flour
• 2/3 cup shortening (sometimes I use butter, it'll taste better)
• 1/2 cup cold water
• 1 tsp salt

Mix all the above ingredients and you've got your pie crust. This recipe makes enough for a bottom and a lid, so if you don't want to have a lid, just cut the recipe in half.

ENJOY!

Aunt Reta's Rolls

My Aunt Reta gave me this recipe and I tried it this morning and I just couldn't wait any longer to try it out. They are by far the best dinner rolls I have ever had in my entire life! Try them I promise you won't be disappointed! My Aunt said: "I can usually make these from start to finish in 3 hours. I have been making them for 25 years and have never found a better recipe for dinner rolls."

I added some pictures so you can see what they look like and see how the knot is made. Also when I made them this morning, as soon as I got them out of the oven I brushed some butter on them. So Good! 4 - 4 1/2 cups flour
1 pkg dry yeast (or 2 1/4 tsp of yeast from jar)
1 cup milk
1/3 cup sugar
1/3 cup butter
1 tsp salt
2 eggs

Combine 2 cups of flour and dry yeast in mixer bowl.

Combine milk, sugar, butter, and salt until just warm (115 - 120 degrees) and butter is almost melted.

Add milk mixture to flour mixture in mixing bowl. Add eggs. With mixing paddle, beat at low speed for 1/2 minute until combined. Beat on medium speed for 3 minutes.

Change to kneading paddle on mixer (or knead by hand). Stir in 2 more cups of flour and knead for 6 - 8 minutes, or until smooth and elastic. Add remaining 1/2 cup of flour if needed to prevent sticking.

Place in a greased bowl, turn once, cover and let rise in a warm place til double (about an hour).

Punch down and divide dough in half (you now have 2 balls). Cover and let rest for 10 minutes.

Shape into rolls - you can use any shape, but I use the Rosette - Knot shape.

Rosette - Knot shape - take one of the balls of dough, slightly roll into a rectangle loaf, then cut into 12 pieces. Take one piece, roll into a 10 - 12 inch snake, and tie into a knot in the middle and tuck one end under the roll and the other into the top center of the knot. Continue for each of the remaining 23 pieces (12 pieces per ball of dough).





I can usually put 12 rolls per cookie sheet. Let rise again until nearly double (about 30 minutes), then bake at 375 for 12 - 15 minutes.

Enjoy!

Easy White Bread

This recipe is the easiest white bread recipe you'll find that's still delicious! You will need:

• 5 1/2 - 6 cups of white flour
• 1 Tbsp active dry yeast
• 2 1/4 cups of milk (you can use buttermilk, half and half, water, pretty much anything)
• 2 Tbsp butter
• 2 Tbsp sugar
• 1 tsp salt

First in a saucepan over medium heat: melt the butter, then add the milk, sugar and salt. Let warm until "baby bath warm" (when you stick your finger in it it's luke warm.
Then in a kitchen stand mixer, put 2 1/2 cups of flour in and the 1 Tbsp yeast. Mix.
Then add the wet mixture
Mix on medium low speed for about a minute and constantly scrape the sides of the bowl with a spatula. Then mix on medium high for 3 minutes.

Then add 1 cup of flour and let it mix on medium high for about 2-3 minutes. Add another cup of flour and mix on medium high for about 2-3 minutes. (so far we have used 4 1/2 cups of flour).

Now you'll want to add 1/2 cup of flour and let it mix till blended, and then one more time a 1/2 cup of flour and let it mix till blended. You'll want to use one of those covers for your mixer if you have one.

Now take your dough out of the mixer and put some flour on your counter and knead the dough until it's smooth and still a little sticky. (not so sticky to still leave chunks on your counter when kneading)

Now form it into a ball (my husband says it looks more like a smooth brain).

Get a plastic bowl, spray it with oil, place the dough in it and spray the dough as well. Cover with plastic wrap and let stand until double (about an hour) in a warm place.
After an hour you'll punch down the dough.
Let it sit for 10 Minutes.
Separate the dough into two equally big balls.
Flatten them into big flat rectangles (you can use your hands, or a rolling pin)
Put the rolled up loaves in bread pans and spray them with oil. cover them with plastic wrap.

Let them rise for 35 minutes.

Bake them at 375 for 45 minutes.

Let them cool! Enjoy!

Pâte feuilletée

This is a very useful recipe I use it for croissants, petit pains au chocolat, and anything else... You could use it for pie crust, it'll be light and fluffy!
You'll need:

• 250 Grams of Flour
• 5.5 oz of Water
• 5 grams Salt (about 2 tsp)
• 2 oz of Butter
• 6 oz of Butter

I like to use my kitchen mixer for this, but you can do the fountain method if you really want. Put the flour, water, salt and 2 oz of butter in the mixer mix on medium speed for about 5 minutes, until dough is a little sticky but mostly smooth.



Then take the 6 oz of butter and put them in plastic wrap and cover it. Smash it so that it forms a square.

Take the dough and put in a plastic wrap as well. You will want to form the same shape than you did with the butter.

Refrigerate for TWO HOURS.
After two hours take the dough and the butter out of the fridge and roll out the dough to a big rectangle. (you will need to use flour to make sure that the dough doesn't stick to your table or counter top) and place the butter in the middle of the dough (with out the plastic wrap of course).

Then fold the dough in thirds.
turn it 90 degrees and Shape it into a big rectangle again. Then fold it into thirds again, turn it 90 degrees, shape it into a big rectangle and fold it to thirds again.
Wrap it in plastic wrap and refrigerate for TWO HOURS.
After two hours you will take the dough out and roll it out into a big rectangle fold it into thirds, turn it 90 degrees, roll into big rectangle and fold into thirds again. Then you will refrigerate for an other TWO HOURS.

Do that process 2 more times. (so you will refrigerate for two hours and then fold, a total of 4 times so that the dough has been folded into thirds a total of EIGHT times)
After the dough has been folded into thirds a TOTAL of EIGHT TIMES. You can use the dough. I like to let it sit in the fridge another 4 hours (or overnight) and then roll it out and shape it to what I need.

Here's the example for croissants:

I roll the dough into a BIG rectangle and then cut little triangles and then roll them up. "paint" them with some powdered sugar and an egg yolk and bake them at 350 for about 15 minutes depending on how big I'm making them.

A fun thing I like to do is stuff my croissants with apples, or chocolate, or cheese... what ever I can find in the kitchen that sounds good usually works great... So I put what ever it is I want to use at the big part of the triangle and then roll it up like usual!
ENJOY!