Pizza Dough

1 Teaspoon Salt
1 Tablespoon Honey
2 Tablespoons Olive oil
3/4 Cup Water, cool
2 1/2 Teaspoons Yeast
1/4 Cup Water, warm
3 Cups Flour

Combine salt, honey, oil, and cool water. In separate bowl, sprinkle yeast over warm water and let proof 10 minutes.

Place flour in food processor, slowly add honey mixture with motor running, pour in dissolved yeast. Process till dough forms a ball. Knead dough on floured surface.

Put in greased bowl and allow rest for 30 minutes. Divide dough in half and roll into 6-inch circle. Make edge thicker with fingers. Stretch circle to 7-8 inches. Bake at 350 for about 20 to 25 minutes.

Parker House Rolls

Gourmet Cookbook

3 Tablespoons Warm Water
3 Tablespoons Sugar
1/4 Ounce Yeast
1/2 Cup unsalted butter
1 Cup Whole Milk
2 Cups Bread Flour
1/2 Teaspoon Salt
3/4 Cups All-Purpose Flour



Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Melt 3/4 stick (6 tablespoons) buffer in a small saucepan. Add milk and heat until lukewarm. Pour into a large bowl, add yeast mixture, remaining 2 tablespoons sugar, bread flour, and salt, and stir with a wooden spoon until well combined. Stir in 3/4 cup all-purpose flour, then, if necessary, add up to 1/2 cup more flour, 1 tablespoon at a time, to make a slightly sticky dough that forms a ball.

Turn dough out onto a lightly floured surface and knead, adding more all-purpose flour it dough is very sticky, until smooth and elastic but still slightly sticky, about 10 minutes. Form dough into a ball, put in a buttered large bowl, and turn to coat with butter. Cover with plastic wrap and let rise in a warm draft- free place until doubled in bulk, about 1 hour.

Butter a 13-by-9 inch baking dish. Divide dough in to 20 equal pieces. Roil each one into a ball and arrange evenly in 4 rows of 5 in baking pan. Cover loosely with plastic wrap and let rise in a warm draft free place until almost doubled in bulk, about 45 minutes. Using a floured chopstick or edge of a ruler, make a deep crease down center of each row of rolls. Let rolls rise, loosely covered, for 15 minutes.

Put a rack in middle of oven and preheat oven to 375F. Melt remaining 2 tablespoons butter; cool slightly. Brush tops of rolls with butter and bake until golden, 20 to 25 minutes. Cool rolls in pan on a rack for 5 minutes, then turn out onto rack and cool, right side up, until warm.

The rolls can be baked up to 1 day ahead. Cool completely, then wrap well in foil and keep at room temperature. Reheat in the foil in a 375F oven for 15 to 20 minutes.

French Bread

2 1/2 Cups Warm Water
2 Tablespoons Sugar
1 Tablespoon Dry Yeast
1 Tablespoon Salt
2 Tablespoons Oil
6 Cups Flour
Cornmeal for pan

In large bowl stir sugar and yeast in warm water till dissolved. Stir in 1/2 flour, beat. Stir in remaining flour, salt, and oil till completely mixed in leaving spoon in batter. Let dough rise 10 minutes. then stir down. Do this 5 times (about 1 hour)
Put dough on floured board-knead only to be able to handle, divide in 2 parts. Roll each in to 9x 12 rectangle. Roll up like jellyroll. Seal edge (pinch) arrange loaves on large cookie sheet sprinkled with corn meal, cover let rise to double (30 minutes) cut 3 gashes diagonally across tops.

Brush with slight beaten egg white- bake 350 25-30 minutes.

Focaccia

The Culinary Institute of America


Cornmeal, as needed
18 Ounces Water
1/2 Ounce Yeast, compressed
2 Ounces Extra-Virgin Olive Oil
28 Ounces Wheat Flour, hard
1/2 Ounce Salt

Line baking sheets with parchment. Scatter with cornmeal. Combine the water, yeast, and oil until yeast is dissolved. Add the flour and salt. Mix the dough until smooth and elastic. Cover the bowl and allow the dough to ferment for 75 minutes. Punch down and scale the dough at 10 oz / 284 g per focaccia. Round off dough. Set dough on
prepared sheet pan and proof at room temperature 1 hour.

Press the balls of dough flat and stretch slightly. Brush with olive oil and add any optional garnish items desired. Pan-proof an additional 30 minutes.

Bake in a 425°F / 218°C oven for approximately 30 minutes.

Focaccia may be lightly brushed with garlic and olive oil and served on its own, used as the base of an hors d’oeuvre or sandwich, or dressed with various additions.

Variation Grissini: Prepare the dough through step 2. Punch down and scale at 1½
oz / 43 g. Round off the dough. Seton a sheet pan and proof at room temperature 1 hour. Roll the balls into long, thin sticks. Brush with olive oil or egg wash and top with desired seasoning: kosher salt, sesame seeds, or fresh herbs. Pan-proof an
additional 15 minutes. Bake in 425°F / 218°C oven for 10 to 12 minutes.

Elephant Ears

1 1/2 Cups Milk
2 Tablespoon Sugar
1 Teaspoon Salt
6 Tablespoon Butter
5 Teaspoon Yeast
4 Cups Flour
Mix milk, sugar, salt and butter together. Add yeast. Then add the flour. Form flat 1/2 dollar coins size out of dough.

In a skillet of oil place then one at a time. Cook each side until lightly
brown. Serve warm.

Bread Sticks

Yvette Mitchell




















1 Tablespoon Yeast
1 1/2 Cups Water, Warm
3 Cups Flour
2 Tablespoons Sugar
1/2 Teaspoon Salt
1/2 Cup Butter
Garlic, to taste

Dissolve yeast in water with sugar set aside for 5 minutes. Add flour, sugar and salt add yeast mixture, until barely combine. Knead lightly. Let dough rest for 10 minutes.

Preheat oven to 375. Melt butter and pour into bottom of 9 by 13 dish. Divide dough into 18. Roll out and place in to dish. Let rise for 20 minutes in pan. Sprinkle with garlic. Bake for 20 minutes.

Cinnamon Rolls

1 Cup Milk, warm
2 1/2 Teaspoons Yeast
2 Eggs, room temperature
1/3 Cup Margarine, melted
4 1/2 Cups Bread Flour
1 Teaspoon Salt
1/2 Cup Sugar

1 Cup Brown Sugar, packed
2 1/2 Tablespoons Ground Cinnamon
1/3 cup Butter, softened

5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

In a small bowl add milk and yeast, let it set for 5 minutes. In a mixing bowl add eggs, margarine, flour, salt, and sugar. Add milk and yeast mixture. Knead dough until well kneaded. Let dough double in size.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

In a small bowl, combine brown sugar and cinnamon.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Bake fore 15 minutes at 400 degrees.

For Frosting:
Cook flour and milk in a sauce pan until thick. Let it cool all the way. Cream together butter and sugar. Add small amounts to the flour and milk mixture. Beat like whipping cream. Add vanilla.

Challah Bread

Pronounced (Hallha)


1 Pound Water
3/4 Ounce Yeast
3 Ounces Sugar
3/4 Ounces Salt
3 Ounces Oil
5 Ounces Egg (room temp.)
2 Pounds Bread Flour



4 Braids:
Basic rule: under two, over one alternate outermost strains, on the left and the right.