In the Kitchen
This Issue Contents | Recipie | Publishers notes
In this months issue "An artist's artisan bread, A love affair to rise to"
Liking your work is therapeutic. Getting teary-eyed just talking about it is nirvanic.
Just Ask Collegeville resident Steve Nelson about his work, and the blissful difference is apparent. He profiles an exuberant passion - and welling tears - in the description of what he does.
"I can tear up just talking about it," Nelson said of his metier as a distinctive artisan bread and pastry baker. "It's such a beautiful thing to bring the flour through the baking process and try to get the most out of it. It's so challenging, so earthy, so alive and dynamic."
... Read the whole article in this month's issue ...
Recipes
Pizza / Hard Roll Dough
Pizza/Hard Roll Dough
This is an easy-to-make dough with a couple of tasty variations. It’s
great for pizza crust or irregularly shaped hard rolls.
Make your dough and add flavorings, if you choose. Then, refrigerate
the dough for up to two days before using it, or freeze it for up to
a month. The dough makes approximately four pizza crusts or approximately
24 hard rolls.
The mix:
- 10 level cups flour
- 41/2 cups water
- 2 level tablespoons salt
- 2 level tablespoons yeast
Mix combination thoroughly for approximately 2 minutes. After mixing, you can add one of the following suggested flavorings (these are just a guide; you can increase or decrease the amount of ingredients as desired):
- Keep the dough just like it is and refrigerate or freeze.
- Add 5 cups of shredded cheddar cheese and 11/2 cups of sliced and drained jalapeño peppers, and refrigerate or freeze.
- Add 21/4 cups of cooked and drained wild rice, 1/2 tablespoon
of rosemary, and 1/4 tablespoon of black pepper, and refrigerate
or freeze.
The great thing about this dough is that you can make it ahead of time at your convenience. And, by refrigerating it for a day or two, you realize the beneficial by-products of long and slow fermentation (acidity and alcohol production).
If you decide to make hard rolls, cut the dough into irregular shapes and put them on a pan lined with parchment paper. Bake at 350 degrees until golden.
If you decide to make pizza, cover the dough and let it relax for at least a couple of hours in the fridge. It will make the mix roll out much easier. Enjoy!