Sorry it's been a while! It's difficult to jot down recipes quickly because I've grown accustomed to cooking "off the cuff". I have tons of ideas, so bear with me! :) I'd like to do a series on yeast breads (which, if you know me at all, you know I am OBSESSED with!!), and will start with a basic yeast dough. This can be used for dinner rolls, loaves, pizza, stromboli, calzones, cinnamon rolls, and much, much more!! I like to make dough from scratch, because it's cheaper, sometimes healthier, and many times it tastes better. Tip: make a full batch or two, take the portion(s) you need, and freeze the rest either in the portions you want to bake or in one big lump. It keeps so well, and tastes fresh and wonderful going from freezer to oven (or toaster oven) to table!
BASIC BREAD DOUGH
2 1/2 tsp. quick rise dry active yeast1 cup warm water (120ish degrees)
3 tblsp. veg. or olive oil, plus extra for drizzle
2 tsp. sugar or honey
1 tsp. salt
Approx. 3 cups flour, plus extra for handling
It's good to "feel" out your dough. Start with the yeast in a mixing bowl. Add the warm water, oil sugar or honey and let everything dissolve together. Begin adding flour. (This can be done in a mixer, but I prefer to mix by hand, adding the flour a cup or half a cup at a time.) After mixing in about half the flour, add the salt. Mix in the rest of the flour, and when dough can be handled without sticking too badly, begin kneading by hand until soft and elastic, about 12-15 times. Let it rest for 1/2 hour or more. (For pizza, it can be 5-10 min.) Punch it down, knead and let it rest again, if you have the time. After the second rise, form it into whatever you want (loaf, rolls, etc.) and bake in 450 deg. oven until golden brown.
"Bosco Sticks" Variation (pictured)
After the 2nd rise, take dinner roll sized portions of dough, and wrap it around mozzarella string cheese sticks. Bake at 450 until golden brown (use a stone if you have one, if not, use a regular baking sheet). brush with melted butter immediately and sprinkle with grated parmesan cheese. YUM!!!!