Pizza Dough
The Best Dough Ever
Yeast 4 ½ teaspoons
Little bit of Gingerale or 7 up probably quarter can or half, its upto you.
2 Teaspoons of sugar
4 cups of flour
1 tea spoon of salt
¼ cup of olive oil (or any oil , I prefer olive oil)
1 ½ cup of WARM Water .
How to Make Dough:
Take a mixing Bowl. Put sugar first , then add yeast , wait for 5 mins so it can mix then add warm water in it, mix it well then add , salt olive oil ,gingerale or 7 up mix it well, then at the end pour the flour slowly and keep mixing till all the flour is mixed then mix for at least 10-15 mins . If the flour sticks to the bottom or the sides of the bowl then that means you have to add little bit more water. So add and mix till it doesn’t stick on the side. But the more you mix the better result you will get.
Take it out from the bowl cut it in to to pieces , make it round like and place it in something round which can be covered tightly and place it outside for 10 mins . After that place it in the fridge for the whole night because that yeast will make it rise, well it takes practice to be perfect on pizza making. The next day you will get Your perfect. Dough.
You can also let it rise all day I make it at 1:00 in the afternoon and then let it rise till 3:30 then pat it down and make pizzas
Sheila's Buns The Best Ever
Ingredients:
1 package fast rising yeast
1 teaspoon sugar
1/2 cup water
1 eggs, beaten
1/2 cup melted lard
1/2 cup sugar
1 1/2 teaspoons salt
2 cups water
8 cups flour, plus a little extra for kneading
Directions:
- Combine yeast, 1/2 c. water and 1 T. sugar in bowl and allow to proof. (Until foamy, approx. 20 minutes, or about 45 for standard yeast.)
- Add egg, lard, salt and remaining sugar and water.
- Stir in flour until dough pulls away from the sides of the bowl and can be handled.
- Turn out on a floured surface and knead until dough is smooth and pliable, about 5-10 minutes .
- Shape into a ball and place into a greased mixing bowl.
- Turn dough over so greased side is on top, cover with a tea towel and allow to rise in a warm place until doubled in size.
- (Approx. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.) Punch dough down, turn it over in the bowl, and allow to rise again until almost doubled in size.
- Punch down and shape into 3 large loaves, or (I prefer) 4 braided loaves.
- (Cut dough into 12 equal pieces, roll each into a long rope and braid them into 4 loaves.) Allow loaves to rise.
- Brush with egg wash (1 egg, 1 t. sugar, 1 t. water) or milk, if desired, and sprinkle with Aunt Jane's salt.
- Bake in 375 F. oven for approx. 17 minutes. (braids) or 30-40 minutes (loaves) until brown on the outside and sounds hollow when tapped.
Sheila list that I copied
1 yeast
1 tblsp sugar
1/2 cup sugar
1 egg beaten
1/2 cup melted lard
2 cups lukewarm water
1 1/2 tsp salt
1/2 cup sugar
8 cups flour
Bake at 400 for 15 minutes then drop to 375 for 20 minutes
Sheila Tye
Shortcake Biscuits
2 cups all purpose flour
3 1/2 tsp baking powder
1/2 cup shortening
1/3 cup white sugar
1tsp salt
1 cup milk
With pastry blender or two knives cut in finely shortening and then add milk. Stir with a fork to make a soft dough.
Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat to 3/4 inch thick. Cut with a floured 2 1/2 inch cookie cutter. Place about 1 inch apart on an ungreased baking sheet.
Bake in a preheated oven 425 for 14 to 16 minutes. Split, fill and top with sweetened fruit. Serve with whipped cream. Makes about 12 biscuits.
Debbie Babcock
Really Easy French Bread (Excellent)
Ingredients:
6 cups all-purpose flour
21/2 packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 minutes. Shape into a ball. Place dough in a greased bowl, turn over once to cover the entire ball in oil ( I use olive oil). Cover and let stand in a warm place until doubled
Push dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover witha damp cloth. Let rise until nearly doubled.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated over 375 degrees F oven for 20 minutes. Brush again with egg white mixtue, bake for an additional 15 to 20 minutes or until bread test done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet and cool on a wire rack.
David Tye
Irish Soda Bread
Prep Time 15 minutes Cook Time: 40 minutes Ready In: 45 minutes
4 cups all purpose flour
1 tsp salt
3 tblsp baking powder
1 tsp baking soda
1/4 cup sugar
1 to 2 cups raisins
1/4 cup butter or margarine
1 egg, room temperature
1 3/4 cups sour milk, room temperature add vinegar to milk to make it sour
In a large bowl combine flour, salt, baking powder, baking soda and sugar. Add butter, cut in pastry blender.
In another bowl, beat the egg and mix with milk. (make sure they are at room temperature). Pour milk mixture into the dry ingredients and stir until well blended at this point add raisins.
Divide dough into two pieces and knead gently three minutes or until dough is smooth.
Divide dough into two pieces, shape each into a round loaf, and place on a cookie sheet or 2 pie plates. With a sharp knife cut 1/2 inch deep on the top of each loaf.
Preheat oven to 375 Bake for 40 minutes, thump bottoms of loaves to test for doneness. If it sounds hollow, it's done. Turn out on a wire rack to cool. Don't cut for four hours.
Kim Corcoran
Marian's Refrigerator Rolls
These are the best buns ever Nanny Mackintosh's
1 pkg active dry yeast
1 cup sugar
1/2 cup luke warm water
1 tsp salt
2 eggs
2/3 cup margarine
4 small potatoes
1 cup scalded milk
6 cups flour
1. Disolve yeast in lukewarm water. Set aside. In blender , blend eggs, margarine, sugar and salt. Add scalded milk. Cool to lukewarm, add cooked and diced potatoes, blend until potatoes are thoroughly mashed. Let this cool before adding yeast.
2. Add yeast, blend again. Add 2 cups of flour in large bowl and some mixture from blender, keep doing this until you have used all 6 cups of flour and all mixture from blender. Knead until smooth. Place in large bowl grease top of dough and cover with plastic. Maybe used within one week. Place in greaded muffin tin for 3 hours to rise.
3. Bake at 400 degrees for 18 to 20 minutes
.Nanny Mackintosh (Edna)
Pumpkin Bread
2 cups white sugar
4 eggs
3 cups flour
1 1/2 tsp salt
1 cup raisins
1/2 cup water
1 cup margarine
2 cups pumpkin
2 tsp baking soda
3 tsps cinnamon
1/2 cup nuts (optional)
1. This makes two loaf pans or 1 loaf pan or 2 tins cans (19 oz size). Grease pans and tins well. Fill tins cans leaving about 2 inches from the top. Stand up on your oven racks.
2. Bake at 350 degrees for 1 hour. Cool in cans and remove.
Kim Corcoran
Italian Herb (Bread Machine)
1 1/3 cup water
3 tablspoons powdered milk
2 tblsp shortening
2 tblsp sugar
1/2 tsp salt
4 cups flour
1 1/2 tsp dried margaram
1 1/2 tsp basil
1 1/2 tsp tyme
1 1/4 tsp yeast
· · Use basic setting for cooking and light crust.
Pam Morey
Whole Wheat (Bread Machine)
1 1/2 cups water
2 tblsp powdered milk
2 tblsp shortening
2 tblsp honey
2 tblsp molassis
1 1/2 tsp salt
3 1/2 cups whole wheat flour
1 1/2 tsp yeast
Use basic setting for cooking and light crust.
Pam Morey
Pound Cake
2/3 cups shortening
2/3 cups milk
2 cups flour
1 tsp flour
1 1/4 cup sugar
1 tsp lemon extract
1 tsp salt
3 eggs
Cream shortening and sugar until fluffy. Add milk and extract and then add dry ingredients and beat until smooth. Add eggs 1 at a time. Beat well
Bake at 350 degress for 1 hour 25 minutes
Kim Corcoran
Pumpkin Spice Loaf
2 cups white sugar
4 eggs
1 1/2 cup vegetable oil
1 can pumpkin
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
3 cups flour
2 cups raisins
1/2 cup chopped nuts (optional)
Mix in the order given. Bake 1 hour at 350 degrees
The above makes 4 nice rolls if baked in pumpkin cans lined with was paper. Freezes well
Kim Corcoran
Dumplings (Popa Mackintosh's & Kevin's Favorite)
Lovingly known as Rocks
2 cups flour
4 tsp baking powder
1/2 tsp salt
2 tblsp shortening
1 cup milk
Stir flour, baking powder, and salt together. Work in shortening with tips of fingers or fork. Add milk gradually and mix with a for to a soft dough.
Drop spoonfuls of the dough onto hot stew mixture, allowing space for dumplings to rise.
Cover pot. Boil hard for 12 to 14 minutes. Do not lift cover during cooking.
Yield 6 to 8
Ginger Bread (Bread Machine)
1 cup milk
1 egg beaten
2 tblsp shortening
3 tblsp molasis
2 tbslp brown sugar
3/4 tsp salt
3 1/4 cup flour
3/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp ground cloves or nutmeg
2 tsp yeast.
Use basic setting for cooking and light crust.
Pam Morey
Cream Puffs
1 cup flour
1/2 cup butter
4 eggs
1 cup boiling water
Boil water in small pan, add butter. When butter is melted and mixture is boiling add flour all at once. Stir rapidly until mixture forms a ball and leaves sides of pan. Do not overcook.
Remove from heat and add eggs one at a time, beating after each. On a greased cookie sheet place heaps of mixture shape into balls with spoon handle.
Bake at 425 for 30 minutes. Reduce to 325 and bake until dry.
Nanny Christmas
Florence Christmas
Little Caesar's Crazy Bread
For Bread
1 (10 ounce) can pizza dough (Pillsbury)
2 tblsp butter
1/2 tsp garlic sauce
For Sauce
1 (15 ounce can tomatoe paste
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp dried basil
1/4 tsp margoram
1/4 tsp dried organo
1/4 tsp dried thyme
DIRECTIONS
Preheat oven to 450 degress
Unroll dough from tube. Cut dough into 8 even stips. Place each stip on a lightly greased baking sheet and bake for 6 - 8 minutes until just golden brown. While dough is baking, melt the butter add the garlic salt, stirring until dissolved, Remove the baked dough stips from the oven and brush with the garlic butter. Sprinkle each stip with parmesan cheese
Service with the sauce.
For Sauce: all the ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let cool. Store in a tightly sealed container in the refrigerator, it will keep for 3 to 4 weeks.
Makes 1 1/2 cups.
Homemade Pan Rolls
Ingredients
- 3 3/4 cups bread flour, divided
- 1/4 cup white sugar
- 1/4 cup shortening
- 1 teaspoon salt
- 1 (.25 ounce) package rapid rise yeast
- 1/2 cup warm water (120 to 130 degrees F/50 degrees C)
- 1/2 cup warm milk
- 1 egg
- 2 tablespoons butter, melted
Directions
In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched.
Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 12 to 18 minutes, until golden brown.
Kim Corcoran
No Knead Bread - Michael Smith Food Network
Ingredients
For 1 normal loaf of Country Bread
- 2 cups all-purpose or bread flour
- 1 cup whole-wheat flour
- 1/2 cup any multi-grain mix
- 1/4 teaspoon dry yeast
- 1 1/4 teaspoons salt
- 1 5/8 cups of warm water
For 1 normal loaf of City Bread
- 3 cups all-purpose or bread flour
- 1/4 teaspoon dry yeast
- 1 1/4 teaspoons salt
- 1 5/8 cups of warm water
For 1 larger loaf of Country Bread
- 3 cups all-purpose or bread flour
- 1 cup whole-wheat flour
- 1/2 cup any multi-grain mix
- 1/2 teaspoon dry yeast
- 1 1/2 teaspoons salt
- 2 1/4 cups warm water
For 1 larger loaf of City Bread
- 4 cups all-purpose or bread flour
- 1/2 teaspoon dry yeast
- 1 1/2 teaspoons salt
- 2 1/4 cups warm water
Directions
For traditional baking
Preheat oven to 425 degrees.
Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form.
Knock the dough down and form it into a baking pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
Bake 45 minutes in a preheated oven.
For baking in a covered pot
Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form. Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball. Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.
Pumpkin Muffins (Kim's Favorite)
4 eggs
1 1/2 cup oil
3 cups flour
2 tsp baking powder
1 tsp salt
2 cups white sugar
1 3/4 cups pumpkin
1 tblsp cinamon
2 tsp baking soda
Bake 350 for 15- 20 minutes
Kim Corcoran
Pizza Crust (Bread Machine or normal)
Corcoran household favorite
7-8 oz water
3/4 tsp salt
2 tbls Olive Oil
2 1/2 cups flour
2 tsp sugar
2 tsp yeast
Mix let rise, punch down after 40 minutes put onto a floured board shape to fit pan. Top with any toppings you like. Bake 400 degrees for 15 - 20 minutes
Kim Corcoran
Basic Sweet Dough For Rolls and Breads
2 pkgs active dry yeasts
1 cup lukewarm water
2 teaspoons sugar
1 cup milk
1/4 cup butter
1/2 cup sugar
1 tsp salt
6 cups flour
2 eggs beaten
Sprinkle yeast into lukewarm water, add 2 teaspoons sugar; let stand for 10 minutes, then stir. Scald milk; add butter, sugar and salt. Cool to lukewarm and add softened yeast; mix together. Add half of the flour to make a thick batter, beat well. Add eggs beat well. Stire in remaining flour, using only enough t omake a soft dough that does not stick to hands or bowl. Turn out on a lightly floured board and knead until smooth and satiny - about 10 minutes. Place in a greased bowl; turn dough over to grease top. Cover and let rise in a warm place until double in size - about 1 1/2 hours. Punch down and knead lightly. Shape into rolls or bread or one of the variations. Place in greased pans, cover and let rise in a warm place until doubled in size - about 1 hour. Bake at 375 15 - 20 minutes for rolls and 35 - 40 minutes for bread.
Swedish Tea Ring
Make Sweet Dough as directed. To shap: divide the dough in half. Roll each half out to a rectangular sheet about 1/2 inch thick and three times as long as wide. If desired save one half of the dough for a different variation. Brush with melted butter and spread with brown sugar and cinnamon. Roll up as for jelly roll, pressing down edges to seal. Shape into a ring and place ona greased cookie sheet. With scissors, cut through ring almost to inside edge, in slices about 1 inch thick. Turn or twist each slice on its side. Brush with melted butter. Let rise in a warm place Bake at 375 for 30 to 35 minutes, frost with icing.
Cinnamon Buns
Do as above but roll to 1/4 inch thick, once it is rolled cut into 1 inch rounds and place in a greased pan, brush with butter, let rise until doubled then.
Bake at a moderate overn (375) for 10 minutes; reduce temperature to 350 and continue baking 15 - 20 minutes longer.
Tea Biscuits
2 cups flour
4 tsp baking powder
1 tsp salt
1/4 cup shortening
1 cup milk
Mix together flour, powder and salt. Cut in shortening with a pastry blender, until mixtue is the consistency of coarse cornmeal. Make a well in centre of these ingredients; add liquid slowly. When all the liquid has been added, stir dough rather vigorously until it comes freely from the side of the bowl. Turn onto a lightly floured board and knead lightly for a FEW MINUTES. Roll or pat out to desired thickness - about 1/2 inch. Cut dough with a 2 inch round cutter place on ungreased baking sheet. Bake in hot oven 450 for 12 - 15 minutes.
VARIATIONS OF TEA BISCUITS
Cheese - Decrease shortening to 3 tablespoons and salt to 3/4 teaspon. Cut in 1/2 cup of grated cheese with shortening.
Buttermilk - Decrease baking powder to 2 teaspoons; add 1/2 tsp baking soda substitute 1 cup of buttermilk (or sour milk) for milk
Sweet Cream - Substitute milk with 1/2 cup milk and 1/2 cup whipping cream. Add 1/4 cup of sugar to the flour mixture.
Pancakes
1 1/3 cups flour
3 tsp baking powder
1/2 tsp salt
3 tblsps sugar
1 egg
1 1/4 cup milk
3 tblsp vegetable oil
1/4 tsp vanilla
Mix together. Drop by 1/4 cupfulls on hot pancake gridle or frying pan
Yield 10-12 pancakes
Variations of pancakes
Sour Milk Pancakes - Make pancake batter, using sour milk or buttermilk. Reduce baking powder to 1 1/2 tsp, add 1 tsp baking soda dissolved in 1 teaspoon warm water.
Blueberry pancakes - Make pancake batter increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup blueberries. Cook slower and on lower heat than regular pancakes.
Apple pancakes - Make pancake batter increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1/4 tsp vanilla. Add 1 cup grated or cut small apples. 1/2 tsp baking soda dissolved in 1 teaspoon warm water Cook slower and on lower heat than regular pancakes.
