BASIC PIZZA Read the ingredients and directions all the way through first, then begin cooking Part 1: Crust (makes one 16” pizza) CRUST INGREDIENTS: Approximately 3 C bread flour (This changes with the type of flour, humidity… sorry. Deal with …
Whole Grain Bread 1 C sourdough starter 1 C whole wheat flour 1 c sorghum flour (try the natural food aisle) 1 c. rye flour 1 c. buckwheat flour (natural food aisle, again) ½ c old-fashioned rolled oats 2 C …
Semolina bread Please note that there is no commercial yeast in this bread. It is pure biology. Sponge: 1 c semolina flour 2 C bread flour 2 t sea salt 2 T olive oil ¼ C dehydrated honey 1 C …
Muesli Bread For my engineering readers, I actually measured the ingredients at each step—by weight and volume. If it says, oz or gm, then to get the same results each and every time ignore the C, T and t measurements …
Chocolate-Cherry Bread This one is one of the hardest to make, but is worth every minute. To do it right takes four days. Three days of feeding and overnighting and one day for a rise, shape, rise and bake. You …
Beer Bread Part 1 1 C. whole wheat flour ¼ C. toasted wheat germ 2 C. boiling water –Mix all together and let rest for at least 2 hours. (24 hours is best. Cover tightly and place mix in fridge …
Never Failed Yet Yorkshire Pudding My Mother-in-law gave me this recipe. I have never tried to improve on it. ‘Cuz you just can’t. 3 T vegetable oil 3 large eggs 1 ½ C milk 1 ½ C all-purpose flour 1 …
Sour Dough Starter This is the base for most of my breads. It gives a rich, complex flavor without having to invest a lot of time after the initial making of the starter. Simply replace the amount of starter you …