Monday, May 3, 2010
Breadsticks/Baguette/Pizza Dough Recipe
This is my most versatile bread recipe. It came from my BreadBeckers cookbook. I use it for Pizza, Breadsticks, or French bread. Here it is:
1 1/4 c hot water
1/2 c milk (I use fresh almond milk) -makes lukewarm temp. when combined
2 Tbs. oil
1 Tbs. honey
2 tsp. instant yeast
4-5 cups freshly milled flour
2 tsp salt
Combine water, milk, yeast, oil, and honey. Add flour and salt. Stir until well mixed. Knead to make a smooth ball (about 5-10 mins by hand). Let rise until double. Turn dough onto a generously floured surface working with just enough flour to make the dough workable.
For Pizza Dough: Divide in half. Use rolling pin to roll to desired thickness; place on oiled pans for about 20 mins to rise. Bake 15 mins in preheated 400 F oven. Cool, add toppings at convinience, then bake again about 20-30 mins till done. (We use lots of toppings; it takes longer to dry out than it would with few toppings. Nobody likes soggy pizza!)
For French Baguette: Divide for 2 small, or leave together for 1 big loaf. I usually do one. Roll into a rectangle and then roll each side in tightly, tucking under the ends. Placed on greased pan. Let rise until double. Bake at 400F for about 30 mins. May glaze with slightly beaten egg white and sprinkle with poppy or sesame seeds the last 5 mins of baking.
For Breadsticks: Roll out onto oiled pans, and use a pizza cutter to cut into strips. Let rise about 20 mins, then bake at 400F about 15 mins. I like to sprinkle with oregano before final rise, and baste with butter as soon as they come out. I also add 1 tsp garlic powder to the dough if I want them garlicky. Yum.