Foolproof Pan Pizza | Serious Eats

Foolproof Pan Pizza | Serious Eats:

Ingredients
400g bread flour (14 ounces; about 2 1/2 cups), plus more for dusting
10g kosher salt (0.35 ounces; about 2 teaspoons), plus more for sprinkling
4g instant yeast (0.15 ounces; about 1 teaspoon), such as SAF Instant Yeast
275g water (9.5 ounces; about 1 cup plus 3 tablespoons)
8g extra-virgin olive oil (0.25 ounces; about 2 teaspoons), plus more to coat pans and for drizzling
1 1/2 cups pizza sauce, such as our New York–style pizza sauce
12 ounces grated full-fat, low moisture (dry) mozzarella cheese (see note)

Toppings as desired
Small handful torn fresh basil leaves (optional)
2 ounces grated Parmesan or Pecorino Romano cheese (optional)

Notes

Although mozzarella is standard, any good melting cheese, such as cheddar, Jack, or young provolone, will work for this recipe. This recipe is intended to be made with dry (aged) mozzarella cheese, the yellowish variety that comes in firm blocks. Do not use fresh mozzarella, as it is too moist.

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How Nancy Leson Makes Bagels From Scratch In One Hour Flat | KNKX

How Nancy Leson Makes Bagels From Scratch In One Hour Flat | KNKX:

Nancy's Version of Mikey's Bagels

(makes 12 bagels)

Ingredients:

3 2/3 cups (550 grams) bread flour
2 1/2 teaspoons active dry yeast
1 1/2 teaspoons kosher salt
1 tablespoon sugar
1 tablespoon vegetable or corn oil
10-12 ounces warm water (110 degrees)
2 tablespoons baking soda (for boiling the bagels)

Optional: Eggwash (I use whites only) plus any garnish you’d like (poppy seeds, sesame seeds, etc.)


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No knead dill onion bread

Dill onion adapted to no-knead.

Stir together:
14 oz warm water
1.5 t salt
1.25 t yeast
1 T dried dill
2 T dried chopped onion
1 T olive oil

mix in
3.5 c bread flour (16 oz)

let rise 1.5 hr.
stir down and shape in bread pan or PMDO
let rise 30 min.
bake 400 F 40 min. in pan or 35 in PMDO + 5 without lid

Harvest Grains mix

King Arthur Flour Harvest Grain Blend is not available locally. I have used a mix with the same ingredient list adapted from this webpage:
http://www.food.com/recipe/harvest-grain-blend-for-bread-384672

1 c wheat flakes (actually cracked wheat since I couldn't find flakes)
1 c rye flakes
1 c oat groats
1 c millet
1/2 c sesame seeds
1/2 c flax seeds
1/2 c sunflower seeds
1/2 c poppy seeds

Rye bread

Rye bread:
stir together:
14 oz water
1.5 t salt
0.5 t yeast
1 T sugar
2 T caraway
1 T extra virgin olive oil

mix
2.5 c bread flour (11.25 oz)
1 c rye flour (4.5oz)

8-24 hour rise to double
shape in 4.5x8.5 inch pan
400 F oven
30-60 min rise
35 min PMDO + 3-15 min.
or 40 min bread pan
http://nokneadbreadcentral.com/

No Knead bread videos from Steve Gamelin

https://www.youtube.com/user/artisanbreadwithstev
http://nokneadbreadcentral.com/
Amazon book list for Steve Gamelin
Basic turbo recipe

14 oz water
1.5 teaspoons salt
1.25 teaspoon yeast
3.5 Cups (16 oz) scoop and shake flour

Mix ingredients to make shaggy dough.
Let rise 1.5 hours.
Knock down and shape.
Let rise 30 minutes.
Bake at 400 degrees F for 40 minutes.

No Knead Bread 101

Sinner Buns (Cinnabun)

Not to be confused with the cinnamon roll company that started in Seattle. Based on an old AOL recipe bulletin board from Jess703 that I found in 1997. I changed the margarine to butter to make them more sinful and reduced the yeast a bit. The original recipe called for an overly optimistic 10 minute bake.

Dough-

1 C. milk

2 eggs

1/2 C white sugar

1/3 C butter

1 t salt

4 cups all-purpose flour (20 oz)

1.5 t yeast

Mix and let rise. Dough will be very slack.

Filling-

1/3 C butter (softened)

1 C brown sugar

2.5 T cinnamon

Preheat oven to 400 F.

Mix the sugar and cinnamon.

Roll out the dough on floured bread board to 20" rectangle 1/4" thick.

Spread the softened butter on the dough then spread the sugar and cinnamon mix evenly over the buttered dough. Roll up and cut into 18 rounds. Place in 9x13" pan. They do not need to rise again. Bake for 15-20 minutes until golden brown.

Topping-

4 T softened butter

3/4 C powdered sugar

2 oz cream cheese

1/4 t vanilla

dash salt

Beat until fluffy. Spread over warm rolls.

Nearly the same recipe as this version I added long ago:
https://jaysundahl.blogspot.com/2011/11/another-recipe-book-mark.html