Homemade Bread

This is a super easy and relatively quick recipe for homemade bread. Its good too.:)

3 3/4 cups all purpose or bread flour

1  .25 ounce package of yeast

2 Tablespoon olive oil

1 teaspoon salt

3 Tablespoons sugar

1 1/2 cup warm water

First dissolve yeast in the warm water . In separate bowl mix together 1 1/2 cups flour, salt, oil and sugar. Add the dissolved yeast water to the flour mixture. Mix together and let stand, covered tightly, for 30 mins.

Now add 1 1/2 cups flour gradually to yeast mixture, mix together by hand to form dough. Place dough on floured surface and continue to knead and fold in flour until dough is smooth and not sticking to hands.

Separate dough into 2 loaves approx. 1 lb. a piece, or you may make 6 mini loaves, they are really convenient for one or two people.  Place loaves one non stick cookie sheet and place in COLD oven for 15 min. and let rise.( Dough will continue to rise while being cooked.)

Turn oven to 425 degrees and bake for approximately 30 min  or until good and golden . 🙂

Enjoy!

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“Roll Tide” Bisquits

Image via Wikipedia

Alabama Style or “Roll Tide”  Biscuits

This biscuit making technique had been taught to me by my former mother in law, who also learned from her mother.  Thank you Sharon for passing the old style down to me.

1 Large bowl

Approx 2 ½ -3 cups of self rising flour

A “palm-full” of vegetable shortening, “just reach in and grab you a handful of grease”

A Tall glass of your choice of Milk, buttermilk, and even water can be used (App.20 -25 oz.)

Greased cookie sheet

Ok, here’s the thing with these bisquits, you do not make these with anything but your hands. They literally are “hand made”. First you take your large bowl and dump in your flour, it doesn’t have to be measured exactly because you shouldn’t use all of it anyway.  After the flour is in you want to reach in the shortening and dip out approximately a palmful and place directly in the mound of flour, bring glass of liquid near and start to mix together the flour and shortening with your hand, do not mix all the way around the bowl, but instead work from the inside of the flour out, gradually pour in the liquid and work the flour and shortening together with your hand in the center of the bowl picking flour up along the way by moving your hand in a small circular motion, keep repeating this until you have a mound of dough around 2 cups and it is  smooth consistency. You should still have a small amount of flour in the bottom of your bowl. Pinch off ping pong ball size lumps and shape into disks and place in cookie sheet. Using flour to dust with.

Brush tops of bisquits with milk or water before placing in the oven.

Bake at 400 for 12 min or so or until golden.

I hope I explained how to make these in a way you can visualize and understand, it’s the only way I knew how without just showing you.  Enjoy!

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Vegetarian Pizza

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Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings.

DIRECTIONS

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

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ingredient list

Serves 6

• 2 Tbs. nonhydrogenated margarine or butter, divided
• 6 oz. mushrooms, sliced (2 cups)
• 8 oz. broccoli florets (3 cups)
• 1 Tbs. all-purpose flour
• 1 cup low-fat milk
• 2 cloves garlic, minced (2 tsp.)
• 1/4 tsp. salt
• 1/2 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan, divided
• 1 13.8-oz. pkg. refrigerated pizza dough

Nutritional Information

Per slice:

Calories	275
Protein	13g
Total Fat	9g
Saturated Fat	4g
Carbs	38g
Cholesterol	10mg
Sodium	746mg
Fiber	3g
Sugar	7 g

This recipe is courtesy of Vegetarian Times(tm) Website, there is a link to this site posted on the bottom of the page in the Quick Posts section, check it out!

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