Muffuletta Pizza Rolls

May 14, 2016 by arrisje

If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.

Ingredients

1 roll of pizza dough
1 pack provolone cheese, sliced
1 cup olive spread
1 cup grated cheese of your choice
9 slices Genoa salami
9 slices chicken breast
4 slices Capicola
2 Roma tomatoes
½ small onion (sliced)
1/4 cup extra virgin olive oil
1 tsp Italian seasonings, dried

Instructions

Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.
Muffuletta Pizza Rolls

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If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.

Recipe type: sandwich
Ingredients
- 1 roll of pizza dough
- 1 pack provolone cheese, sliced
- 1 cup olive spread
- 1 cup grated cheese of your choice
- 9 slices Genoa salami
- 9 slices chicken breast
- 4 slices Capicola
- 2 Roma tomatoes
- ½ small onion (sliced)
- ¼ cup extra virgin olive oil
- 1 tsp Italian seasonings, dried
Instructions
1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
2. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.
3.5.3228

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Roti

Aug 29, 2015 by arrisje

Ingredients

4 cups all purpose flour
2 tbsp yeast
1¼ cup water milk mixture (warm 110F)
1 tbsp melted butter
olive oil

Instructions

Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
Roll the dough out on a floured surface. Put some oil in a hot pan and “fry” the bread on both sides.

Roti

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Prep time

1 hour

Cook time

10 mins

Total time

1 hour 10 mins

Recipe type: Bread

Cuisine: Suriname

Ingredients

4 cups all purpose flour
2 tbsp yeast
1¼ cup water milk mixture (warm 110F)
1 tbsp melted butter
olive oil

Instructions

Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
Roll the dough out on a floured surface. Put some oil in a hot pan and "fry" the bread on both sides.

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Olive Garden’s Bread Sticks

Aug 21, 2015 by arrisje

There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great Copy Cat Recipe

Ingredients

1 cup warm water (110F)
1¼ tsp active dry yeast
2 tbsp sugar, divided
3 – 3¼ cups all-purpose flour
1½ tsp salt
3 Tbsp olive oil

Instructions

Add yeast and 1 tsp of the sugar to the warm water, mix until yeast dissolves. Allow to rest for 10 minutes.
In the bowl add 1½ cups flour, yeast mixture, 1 tbsp sugar, 1½ tsp salt and 1 tbsp olive oil, mix on low to combine.
Add in remaining 1½ cups flour and knead mixture for 7 minutes on medium high on my kitchen aid machine I have it on 8, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining ¼ cup of flour, if needed. Turn the oven on to 170F. Take the dough out of the bowl and add some olive oil put the dough back in the bowl and turn over so the dough is greased on both sides. Cover with a towel or plastic wrap. Turn the oven off and put the bowl with the dough in the oven and let it rise for about 1 hour. It should be doubled.
Once risen, punch and divide it into 12 equal parts. Roll each piece of dough into a rope and transfer to a greased cookie sheet or use silpat. Cover and let the dough rise again for 1 hour. Spray the top of the bread with some olive oil, that will help them to get them golden. Bake bread sticks at 425F for 10-12 minutes.

Olive Garden's Bread Sticks

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Prep time

2 hours

Cook time

12 mins

Total time

2 hours 12 mins

There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great CopyCat Recipe

Author: Arrisje

Recipe type: CopyCat/Bread

Cuisine: American and Italian

Serves: 2 hrs 12 min

Ingredients

1 cup warm water (110F)
1¼ tsp active dry yeast
2 tbsp sugar, divided
3 – 3¼ cups all-purpose flour
1½ tsp salt
3 Tbsp olive oil

Instructions

Add yeast and 1 tsp of the sugar to the warm water, mix until yeast dissolves. Allow to rest for 10 minutes
In the bowl add 1½ cups flour, yeast mixture, 1 tbsp sugar,, 1½ tsp salt and olive oil, mix on low to combine.
Add in remaining 1½ cups flour and knead mixture for 7 minutes on medium high on my kitchen aid machine I have it on 8, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining ¼ cup of flour, if needed. Turn the oven on to 170F. Take the dough out of the bowl and add some olive oil put the dough back in the bowl and turn over so the dough is greased on both sides. Cover with a towel or plastic wrap. Turn the oven off and put the bowl with the dough in the oven and let it rise for about 1 hour. It should be doubled.
Once risen, punch and divide it into 12 equal parts. Roll each piece of dough into a rope and transfer to a greased cookie sheet or use silpat. Cover and let the dough rise again for 1 hour. Spray the top of the bread with some olive oil, that will help them to get them golden. Bake bread sticks at 425F for 10-12 minutes.

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Red Lobster Cheddar Biscuits

Jan 26, 2014 by arrisje

Order an entrée from America’s largest seafood restaurant chain and you get a basket of some of the planet’s tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix. Here one of the closest copycat recipe of Red Lobster Cheddar Biscuits.

The problem with making biscuits using a baking mix is that if you follow the directions from the box you don’t end up with a very fluffy or flaky finished product, since most of the fat in the recipe comes from the shortening that’s included in the mix.

On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we’ll invite some cold butter along on the trip-with grated cheddar cheese and a little garlic powder. Now you’ll be well on your way to delicious Cheddar Bay. Wherever that is. This is one of the recipes of Top Secret Recipes.

Cheddar Biscuits ingredients

I will try to take a picture of all the ingredients you need, but somehow I end up forgetting one or two…. Can you tell me which one I forgot here 😉

Ingredients:

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Brush on Top:

2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

Instructions:

1. Preheat oven to 400F

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.

Cheddar biscuits storyboard1

3. Drop approximately ¼-cup portions of the dough onto a greased cookie sheet using two spoons or an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

4. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Cheddar Biscuits storyboard3

Red Lobster Cheddar Biscuits

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Serves: 12

Ingredients

For the biscuits:

2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

For The top:

2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

Instructions

Preheat oven to 400F
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.
Drop approximately ¼-cup portions of the dough onto a greased cookie sheet using two spoons or an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

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Hoe Cakes

Sep 22, 2013 by arrisje

What are hoe cakes? No it’s not what you think it is ;). Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle. Found this recipe in the Garden and Gun magazine and didn’t change a thing. Some things are better left alone.

Ingredients

1 cup self-rising flour
1 cup fine yellow cornmeal
2 tsp. baking powder
1/2 tsp salt
1/2 tbsp sugar
2/3 cup buttermilk
1/3 cup water
1/4 cup bacon fat
1/3 cup sour cream
2 eggs
1/3 cup green onions, thinly sliced
1/4 cup crisp bacon, finely chopped
Canola oil, combined with some bacon fat.

Instructions

1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

2. In another small bowl, combine buttermilk, water, bacon fat, and sour cream. Blend well. Add eggs, and mix until just combined.

3. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in the chopped green onions and bacon. To keep the hoecakes tender, avoid over-mixing.

4. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.

5. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Hoe Cakes

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

What are hoe cakes? No it's not what you think it is ;). Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle. Found this recipe in the Garden and Gun magazine and didn't change a thing. Some things are better left alone.

Author: Arrisje

Serves: 10

Ingredients

1 cup self-rising flour
1 cup fine yellow cornmeal
2 tsp. baking powder
½ tsp salt
½ tbsp sugar
⅔ cup buttermilk
⅓ cup water
¼ cup bacon fat
⅓ cup sour cream
2 eggs
⅓ cup green onions, thinly sliced
¼ cup crisp bacon, finely chopped
Canola oil, combined with some bacon fat.

Instructions

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
In another small bowl, combine buttermilk, water, bacon fat, and sour cream. Blend well. Add eggs, and mix until just combined.
Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in the chopped green onions and bacon. To keep the hoecakes tender, avoid over-mixing.
Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.
Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water. Found this recipe in the Garden and Gun magazine and didn't change a thing. Some things are better left alone.

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Pita Bread

Aug 10, 2012 by arrisje

Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. This bread is served with every meal and makes for great sandwiches.

Ingredients

3 cups flour + 1 cup flour for kneading (all purpose)
1 1/2 tsp salt
1 cup warm water (110F)
1 tbsp yeast
1 tsp sugar
1/2 cup warm water (110F)
2 tbsp olive oil

Instructions

1. Mix the yeast, sugar and 1 cup of warm water (110F) and let it sit for 10-15 minutes, or until bubbly. If it’s not bubbly by then the yeast is not working, start all over again.
2. If you make it by hand: In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. The dough will be sticky.
3. If you make it by the Kitchen aid machine: Add the 3 cups of flour and salt, add the warm water yeast mixture. Mix on 2 till it lets loose from the bowl, the dough will still be sticky.

4. In a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in the oiled bowl, cover with plastic wrap, and let sit in a warm place. (I put mine on top of the stove, which I am preheating)

5. After the dough has risen add flour on the counter top and knead dough for 10 minutes, add flour to surface to keep it from sticking. If you do it in the kitchen aid machine set on 3 and for 5 min.

6. Form dough into small balls and let sit for 10 minutes. Preheat oven to 450 degrees. Roll out the balls to 1/8 inch thick and place on the pizza peel or flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up.

Pita Bread

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Prep time

1 hour

Cook time

5 mins

Total time

1 hour 5 mins

Serves: 20

Ingredients

3 cups flour + 1 cup flour for kneading (all purpose)
1½ tsp salt
1 cup warm water (110F)
1 tbsp yeast
1 tsp sugar
½ cup warm water (110F)
2 tbsp olive oil

Instructions

Mix the yeast, sugar and 1 cup of warm water (110F) and let it sit for 10-15 minutes, or until bubbly. If it's not bubbly by then the yeast is not working, start all over again.
If you make it by hand: In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. The dough will be sticky.
If you make it by the Kitchen aid machine: Add the 3 cups of flour and salt, add the warm water yeast mixture. Mix on 2 till it lets loose from the bowl, the dough will still be sticky.
In a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in the oiled bowl, cover with plastic wrap, and let sit in a warm place. (I put mine on top of the stove, which I am preheating)
After the dough has risen add flour on the counter top and knead dough for 10 minutes, add flour to surface to keep it from sticking. If you do it in the kitchen aid machine set on 3 and for 5 min.
Form dough into small balls and let sit for 10 minutes. Preheat oven to 450 degrees. Roll out the balls to ⅛ inch thick and place on the pizza peel or flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up.

*Arrisje’s Recipe Card. Click on the pic below and save the pic to your hard drive. Print as a 4×6 pic*

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Brötchen

Jul 24, 2012 by arrisje

German style Brötchens. If you are like me I don’t like that soft bread what is sticking to the roof of your mouth, then you may want to try this recipe of Brötchens which I got from the cookbook Healthy bread in 5 minutes a day.

Ingredients

3 egg whites
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel

Instructions

1. Add to the measuring cup three egg whites, 3 cups of like warm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt and the the 6 1/2 cups flour.

2.Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.

3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.

4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.

Brötchen

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Prep time

5 mins

Cook time

2 hours 30 mins

Total time

2 hours 35 mins

Serves: One full recipe makes 17 3-ounce rolls.

Ingredients

3 egg whites
3 cups lukewarm water
1½ tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
1 to 1½ tablespoons kosher or other coarse salt (adjust to your taste)
6½ cups unbleached all-purpose flour
Cornmeal for the pizza peel

Instructions

Add to the measuring cup three egg whites, 3 cups of like warm water, 1½ tbsp yeast, 1½ tbsp salt and the the 6½ cups flour.
Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.
Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.
Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive then print as a 4×6 pic.*

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Thin Crust Pizza Dough

Jul 7, 2012 by arrisje

The word pizza is believed to be from an Old Italian word meaning “a point,” which in turn became the Italian word “pizzicare,” which means “to pinch” or “pluck.” Pizza has been a basic part of the Italian diet for a long time. Most people associate pizza with Italie. It is also said that the idea of using bread as a plate cam from the Greeks.

Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, “I assure you that the three kinds of pizza you have prepared were very delicious.” Raffaele Esposito dedicated his specialty to the Queen and called it “Pizza Margherita.” This pizza set the standard by which today’s pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker’s oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies – first the cheese, then the toppings, and then the sauce. In case you would like to read more about the history of Pizza I Found this story on whats cooking America.

Ingredients

1 1/3 cup water
1 1/2 tsp instant yeast
2 tbsp sugar
2 tbsp. olive oil
3 cups bread flour
1/4 tsp. garlic powder
1/4 tsp onion powder
1 1/4 tsp. salt
2 tbsp. cornmeal

Instructions

1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
2. Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer’s instructions. Set to ‘dough’ mode.
3. Food processor: Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
4. Dough hook: Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.

5. Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).

6. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise.

Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.

By Hand: use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough – depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Thin Crust Pizza Dough

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Prep time

1 hour 15 mins

Total time

1 hour 15 mins

Serves: 4

Ingredients

1⅓ cup water
1½ tsp instant yeast
2 tbsp sugar
2 tbsp. olive oil
3 cups bread flour
¼ tsp. garlic powder
¼ tsp onion powder
1¼ tsp. salt
2 tbsp. cornmeal

Instructions

Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.
Food processor:
Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
Dough hook:
Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).
Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.
By Hand:
In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.
(*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional ¼ tsp. yeast.
Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic.

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Dinner Rolls

Jul 6, 2012 by arrisje

Ingredients

1 packet dry yeast
1 cup warm water (100F-110F)
3/4 cup milk
1/2 cup buttermilk
3 tbsp. sugar
2 tbsp. unsalted butter room temp
5 cups all purpose flour
1 1/2tsp kosher salt

Instructions

1.    Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly.
2.   Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3 1/2 cups flour and salt to the proofed yeast. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1 1/2cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise. If you make it from the frozen dough, defrost the dough, Butter the cast iron skillets.
3.   Make little balls out of the dough and let it rise in a cast iron skillet. Melt some butter and brush the top of the rolls with it. Put the rolls in a preheated oven of 350F/180C for 30 min. Brush with some melted butter and maybe you like to add some thyme, sea salt, poppy seeds or sesame seeds.

Dinner Rolls

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Ingredients

1 packet dry yeast
1 cup warm water (100F-110F)
¾ cup milk
½ cup buttermilk
3 tbsp. sugar
2 tbsp. unsalted butter room temp
5 cups all purpose flour
1½tsp kosher salt

Instructions

Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly.
Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3½ cups flour and salt to the proofed yeast. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1½cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise. If you make it from the frozen dough, defrost the dough, Butter the cast iron skillets.
Make little balls out of the dough and let it rise in a cast iron skillet. Melt some butter and brush the top of the rolls with it. Put the rolls in a preheated oven of 350F/180C for 30 min. Brush with some melted butter and maybe you like to add some thyme, sea salt, poppy seeds or sesame seeds.

*Arrisje’s Recipe Card* Click on the pic below, save to your hard drive, print as a 4×6 pic*

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Garlic Bread Sticks

Jul 6, 2012 by arrisje

Ingredients

3 cups flour
1 teaspoon salt
1tablespoon sugar
4 tablespoons dry milk
1 tablespoon canola oil (or olive)
1 1/4 cups water
1 teaspoon lemon juice
2 1/4 teaspoons yeast
fresh rosemary
melted butter with garlic
Parmesan or Mozzarella cheese (if you like you can use both)

Instructions

Place all ingredients in mixer. Mix with paddle. Let rise 30 minute Punch down and let rise again for 30 minutes. Roll out and cut into sticks with pizza cutter. Place onto greased cookie sheets. Let rest 15 minutes. Bake in 375 for, baste with the garlic butter every 10 min until light brown. Should take about 45 min. While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and or Mozzarella cheese. Serve warm.

Garlic Bread Sticks

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Prep time

2 hours

Cook time

45 mins

Total time

2 hours 45 mins

Author: Arrisje

Ingredients

3 cups flour
1 teaspoon salt
1tablespoon sugar
4 tablespoons dry milk
1 tablespoon canola oil (or olive)
1¼ cups water
1 teaspoon lemon juice
2¼ teaspoons yeast
fresh rosemary
melted butter with garlic
Parmesan or Mozzarella cheese (if you like you can use both)

Instructions

Place all ingredients in mixer. Mix with paddle. Let rise 30 minute Punch down and let rise again for 30 minutes. Roll out and cut into sticks with pizza cutter. Place onto greased cookie sheets. Let rest 15 minutes. Bake in 375 for, baste with the garlic butter every 10 min until light brown. Should take about 45 min. While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and or Mozzarella cheese. Serve warm.

*Arrisje’s Recipe Card. Click on pic below, save to your hard drive, print as a 4×6 pic*.

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Pancakes (Buttermilk)

Jun 9, 2012 by arrisje

Here is a simple and easy to reproduce buttermilk pancake of my friend Tanis. The secret to great pancakes is not to over mix the batter and to let it stand for about 5 to 10 minutes before cooking. This is an excellent Buttermilk Pancake all on its own but it is great base for all types of pancakes like Blueberries, Bananas, Apples, Strawberry and Nuts, or what ever you like be creative. This recipe uses powdered Saco buttermilk, you could use regular buttermilk but you would halve to adjust the batter texture for the liquid buttermilk. I like using the powdered Saco buttermilk for two reasons, 1. It incorporates easily into the dry ingredients for an evenly buttermilk taste and 2. I do not use buttermilk that much in my cooking and the powdered Saco buttermilk keeps for a long time in the fridge so I only use what I need with out wasting the rest. You can find Saco buttermilk at your local grocery store.

Ingredients

2 1/2 cups all-purpose flour
8 tablespoons saco buttermilk
1/4 cup granulated sugar (this can be adjusted to taste)
1/8 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups water
1/2 cup cooking oil
2 eggs

*If you don’t have SACO a buttermilk Substitute: To each cup of milk add 1 Tbs lemon juice or white distilled vinegar. Let stand a minute before using*

Instructions

Mix all the dry ingredients in a bowl and set aside.

Mix all the wet ingredients together. Combine the wet ingredients into the dry, but DO NOT over mix, it’s OK for it to be lumpy and have some un-incorporated flour but not to much.
Let it stand in the bowl while you heat up your griddle/nonstick pan to 350°F.

Lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter.
Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick.
Add whatever you like to your pancake ea. bacon, bananas, blueberries etc.
When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side.
Cook both sides to a golden brown and serve with your favorite topping.

Buttermilk Pancakes

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Here is a simple and easy to reproduce buttermilk pancake of my friend Tanis. The secret to great pancakes is not to over mix the batter and to let it stand for about 5 to 10 minutes before cooking. This is an excellent Buttermilk Pancake all on its own but it is great base for all types of pancakes like Blueberries, Bananas, Apples, Strawberry and Nuts, or what ever you like be creative. This recipe uses powdered Saco buttermilk, you could use regular buttermilk but you would halve to adjust the batter texture for the liquid buttermilk. I like using the powdered Saco buttermilk for two reasons, 1. It incorporates easily into the dry ingredients for an evenly buttermilk taste and 2. I do not use buttermilk that much in my cooking and the powdered Saco buttermilk keeps for a long time in the fridge so I only use what I need with out wasting the rest. You can find Saco buttermilk at your local grocery store.

Author: Tanis

Ingredients

2½ cups all-purpose flour
8 tablespoons saco buttermilk
¼ cup granulated sugar (this can be adjusted to taste)
⅛ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups water
½ cup cooking oil
2 eggs

Instructions

Mix all the dry ingredients in a bowl and set aside.
Mix all the wet ingredients together. Combine the wet ingredients into the dry, but DO NOT over mix, it's OK for it to be lumpy and have some un-incorporated flour but not to much.
Let it stand in the bowl while you heat up your griddle/nonstick pan to 350°F.
Lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter.
Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick.
Add whatever you like to your pancake ea. bacon, bananas, blueberries etc.
When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side.
Cook both sides to a golden brown and serve with your favorite topping.

*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive. Print as a 4×6 picture.*

Tags

Bread, Artisan

Jan 28, 2012 by arrisje

Ingredients

3 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)

Instructions

Preparing Dough for Storage:.
Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
Mix in the flour and salt – kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don’t press down into the flour as you scoop or you’ll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead, it isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won’t harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:.
Prepare your loaf tin, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
This is the standard bread. There are loads of variations – both savory and sweet – in the book.

Artisan Bread

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Ingredients

3 cups lukewarm water
1½ tablespoons granulated yeast (2 packets)
1½ tablespoons kosher salt or 1½ tablespoons other coarse salt
6½ cups flour, unsifted, unbleached, all-purpose (not strong)

Instructions

Preparing Dough for Storage:.
Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:.
Prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
This is the standard bread. There are loads of variations - both savory and sweet - in the book.

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Bread

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