Recipe Day - Italian Bread

I've started making our own Italian bread.  We generally have bread with every spaghetti-type meal or soup meal, which can easily be twice a week.  I've tweaked the amounts to work for me and my bread machine and now I'll share it with you.

1 1/4 cups water
1 TBS honey
4 cups flour
2 tsp salt
1 TBS yeast
I throw them all in the bread maker and press the dough button.  When it's done I shape it into a 'torpedo'.

For a more 'authentic' look you can cut some lines in it.

Cover with a towel and let raise to about double.

Put in COLD oven and set temp to 375 degrees.  Total cooking time will be between 30 and 40 minutes.

Ooo, pretty.

Slice and enjoy!

Recipe adapted from the Secrets of Jesuit Breadmaking.  If you want to try for an extra crispy Italian crust, you spray the loaf with water before putting in the oven and then every 10 minutes after that.  I usually don't bother.

Recipe Day - Pizza

I made pizza last night for dinner.  I figured since it was actually light enough, I would take some pictures and share my thoughts on making homemade pizza.
First, the dough.  I use my bread machine to make a yeast dough.
1 Cup plus 2 TBS water
2 TBS Olive Oil
3 Cups of Flour
2 TBS Sugar
1 tsp Salt
2 1/4 tsp yeast (or one packet)

Put all these things in the machine and make dough.  Now, I think there are a zillion ways to change up the dough.  Add cornmeal.  Add flax seed.  Replace one cup of white flour with whole wheat.  Use honey instead of sugar.  Add herbs like oregano, basil, thyme.  Add garlic, fresh or powdered.  Add Parmesan cheese.  The list goes on....

Once your dough is done - roll it out, or just push with your fingers, on a cookie sheet, or pizza stone.  I prefer a stone.

I'm pretty sure we've never had the same pizza twice.  This is what I had in the house yesterday: Mushrooms, onions, chopped garlic, black olives, and sweet peppers.

And some ground pork with Italian Sausage Seasoning

Smear on your favorite pizza sauce.

I have no idea why these last two are blurry.

Add your toppings.

Now let's talk cheese.  Have you ever made pizza or lasagna and the shredded cheese doesn't really melt, and still looks like shredded cheese?  That's because of the 'anti-caking' extras they add to shredded cheese.  The answer.  Block cheese.  Now you can totally shred it at home, if you prefer.

Or go the lazy route and just slice it, like I do.  It works great.

Just lay your slices out on the pizza.

Sprinkle liberally with oregano.  Cook at 400 for about 20 minutes.

Slice and serve.  Actually, you should really let it sit for at least 5 minutes, it makes the cutting easier.

 

 Yum.  Thanks for reading!

Recipe Day - Microwave Popcorn

Did you know that you can make microwave popcorn - without all the fat and overpriced bags from the grocery store?  I'll show you how.

You will need:
Paper lunch sack
Popcorn

 Open up your sack and put in 3-4 tablespoons of popcorn in.

 Fold over the top and crease it a number of times.

 Put it in the microwave.

 Now, the cooking part will vary depending on your microwave.  I set mine for 5 minutes.  The popcorn started cooking after about 30 seconds.  It then popped for another minute and a half.  Once you don't hear pops close together, more than 3-5 seconds apart, turn off the microwave.

 Let it sit for a minute for any last minute pops.

 Open bag carefully, the popcorn will be hot!

 Pour into a bowl and enjoy with your favorite toppings.  I like some salt and parmesan cheese.  I will warn you, because this popcorn is made without any oils, the salt won't stick!

 A yummy, fat free, high fiber snack!

 Enjoyed by all!