De Ma Cuisine

Bread Archive

Monday

5

December 2011

0

COMMENTS

Pizza Crust

Written by , Posted in Baking, Bread, Pizza

I hope you had a wonderful weekend! We had a fairly quiet one, filled with a few fun things. We got our Christmas tree (from Oliver Holt & Sons & Daughters a local family business, located at 4201 Magnolia in Toluca Lake – great people, great experience, always great to support a family business), finished our decorations, watched many Christmas movies, ate Grilled Cheese and Tomato Soup, and had lunch at Fudruckers with friends… just to name a few things.

We also had our traditional Pizza Friday! The tradition started when I was searching for the best pizza crust recipe. I found one that I loved right away, but continued the tradition, since it was fun to have a different kind of pizza every week. It’s forced me to be creative, and has been so fun (and yummy!!). I had to be especially creative when our oven was broken for 3 weeks. Thankfully we have a toaster oven. I came up with a Layered Pizza (in baking dish that fit in the toaster), Strombolis, and Stovetop Pizza. They all turned out surprisingly well!

Over time I have been tweaking and changing the recipe to my own specifications. So, today, I’m going to share it with you; my version of Pizza Crust. It still might need a bit of tweaking, but, since it’s being featured on this week’s upcoming A Cooking Show with Rachel O – This Week’s Feast, I’ll share it now, and post updates if necessary.

Happy Pizza Eating!!

Rachel’s Pizza Crust
Author: Rachel Oberg – De Ma Cuisine (Adapted from My Recipes.com*)
Prep time:
Cook time:
Total time:
Serves: 4-6
My version of pizza crust!
Ingredients
  • 1 to 1 1/2 t salt
  • 1 t plus 1 1/2 T honey
  • 1 1/2 T olive oil
  • 3/4 C whole wheat flour
  • 2 1/4 to 3 C all purpose flour
  • 1 C water (between 100-110 degrees F)
  • 1 T yeast
  • rosemary, oregano, thyme, basil or other fresh herbs (optional)
Instructions
  1. Mix yeast, 1 t honey and hot water (between 100-110 degrees F) together with a whisk. Set aside and let it sit for 5-10 minutes.*
  2. Mix all the whole wheat and 2 1/4 C all purpose flour and salt together. Add honey and oil. Add yeast mixture and mix with a spoon. (You can also mix all wet ingredients together first, then add to flours and salt. I’ve tried it both ways, and both work.)
  3. As the dough starts to come together, it will be sticky. Add more flour as needed. When you can no longer mix with a spoon, flour the counter (or other favorite kneading spot) and begin to knead dough, adding more flour as needed. Knead for about 5 minutes.
  4. Oil a bowl (doesn’t have to be a new bowl). Place dough in bowl, turning to coat. Place in a warm spot, and cover with a clean, damp tea towel and let rise until doubled in size (about 1 hour). If you’re not going to use the dough that day, leave in the fridge for a day or so, or freeze** it.
  5. When you’re ready to bake, divide the dough in half, flour a pizza stone (or pan). Roll out, or stretch out dough (or you can toss it if you know how). Either roll out over the edge of the pan and fold back up to make crust, or just make an indent all the way around the edge with your finger, to make crust.
  6. Bake 5 minutes at 475F.
  7. Remove from oven. Top with desired toppings. Bake 6-8 minutes at 475F.
Notes
*Yeast should be foamy on top when you use it. If nothing has happened, after 10-15 minutes, you should start over. The water could have been too hot or too cold (I use a meat thermometer to check), or the yeast could be old.[br] ** To defrost pizza dough: remove from freezer and leave in the fridge the day before you want to use it. Or, if you forget to take it out of the freezer, place sealed bag in a bowl of hot water. Let it sit until it’s soft (maybe 30 minutes or so). To speed it up, you could add more hot water once or twice.[br] You could try this without kneading or letting it rise – I’ve made other recipes this way and they’ve worked… let me know if you try it and how it turns out![br] Recipe makes 2 crusts.

*Adapted from this recipe found on My Recipes.

Wednesday

26

October 2011

0

COMMENTS

Cream Cheesed Garlic Bread

Written by , Posted in Appetizers, Bread, Cheese

Cream Cheesed Garlic Bread
 
Recipe Type: Appetizer, bread
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2-3
Ingredients
  • 1/2 baguette, sliced lengthwise in 3 pieces
  • 1/4 C cream cheese
  • parmesan, sliced (about 12 slices)
Instructions
  1. Rub each piece with garlic.
  2. Spread with cream cheese and sliced parmesan.
  3. Bake at 350F for about 10 minutes (or until cheese is bubbly and melty).
  4. Slice in half if desired.
 

 

Friday

14

October 2011

1

COMMENTS

Mindy’s Gorgonzola and Honey Crostini

Written by , Posted in Appetizers, Bread

Mindy’s Gorgonzola and Honey Crostini

Author: Melinda Parker
Prep time:
Cook time:
Total time:
Serves: 4-6
Creamy and tangy gorgonzola meets rich and sweet honey. Together on a slice of crispy bread, they make a delightful pair.
Ingredients
  • 1 baguette
  • gorgonzola
  • honey
Instructions
  1. Slice baguette and top with Gorgonzola.
  2. Bake for about 10 minutes (until cheese is melted and bread is slightly crispy).
  3. Drizzle with honey.

 

Wednesday

31

August 2011

1

COMMENTS

Sheila’s Potato Pan Rolls

Written by , Posted in Baking, Bread, Leftovers

 

Sheila’s Potato Pan Rolls
Author: Sheila Magaña
Prep time:
Cook time:
Total time:
I made these rolls for a ThanksaChristmas dinner that we went to with friends in 2010. They were a big hit. This recipe is not my own, it’s from my friend Sheila (I have the directions written out the way I did them, Sheila’s way might be a tad different).
Ingredients
  • 1 C smooth mashed potatoes
  • 1 C warm water (between 100-110F)
  • 2 pkg or 1 1/2 T yeast
  • 1 t sugar
  • 1/2 C melted butter
  • 1/2 C honey
  • 2 eggs
  • 2 t salt
  • 6-7 C flour
  • 1-2 eggs whites, for egg wash (opt.)
Instructions
  1. Combine yeast, sugar and water. Let it sit for about 5 minutes (or until it gets nice and foamy).
  2. Combine honey, eggs and potatoes; whisk together. Add yeast mixture; whisk. Add 6 cups flour and salt, then butter [I did it in this order so the butter wouldn’t cook the eggs – you could also add the butter first, then temper the eggs (add a little of the warm butter mixture at a time to the eggs, in a separate bowl, and whisk in, to slowly bring it up in temperature, then once it’s warm, add it to the rest of the butter mixture)].
  3. I’m more of a mix by hand baker (I don’t own a stand mixer). If you want to use your mixer, use the dough hook and mix it. If not, mix with a wooden spoon, then knead by hand for about 5 minutes, adding the 7th C of flour as you need it.
  4. Place in an oiled bowl (I use the same one I mixed it in) turning to coat the whole mound of dough; let it rise in a warm place until it’s doubled in size, about an hour or so. Punch down.
  5. Shape into rolls (grab a big hunk of dough, squeeze about a 1 1/2 ” round portion through your pressed thumb and index finger, and pinch it off as you press those two digits together… this is kinda hard to explain, hope it makes sense – works best with oiled hands – use some canola, or mild flavored oil) and place into 2 greased 9×13″ pans leaving about 1″ between each roll (they’re still going to rise).
  6. Let them rise or just bake ’em right away. Do it however works for you with the time you have. If you let them rise, I’d cover them with a clean tea towel.
  7. When you’re ready to bake them, heat oven to 400F; while it’s pre-heating, brush on the egg wash, lightly, covering the tops of the rolls (this will make them nice and shiny). Bake for 20-25 minutes (they will be nice and golden on top, and fluffy on the inside).
Notes
Cooking time doesn’t include rising time.

IMG_4320.jpg (1600×1067)

IMG_4331.jpg (1600×1067)

Thursday

4

August 2011

0

COMMENTS

Walnut Kale and Balsamic Dip

Written by , Posted in Appetizers, Bread, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sauces, Sides, Snacks, Vegetables, Vegetarian

 

Dinner Tonight – French Bread with Oil, Vinegar and Walnuts
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Dinner tonight was fresh baked French Bread, with, I don’t even know what to call the side, not a sauce, just a mixture of yummy foods that go well together. Quick, easy, delicious.
Ingredients
  • 5 T olive oil
  • 1/4 to 1/2 C red onion
  • 2 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • sprinkle nutmeg
  • pinch red pepper flakes
  • 1 clove garlic, chopped
  • 1/4 C chopped walnuts
  • 1/4 to 1/2 C chopped kale (chard, spinach, dandelion or any greens that you have on hand)
  • 1/4 C parmesan cheese
  • 1 loaf French Bread, fresh from the oven (or fresh from the store, warmed in the oven)
Instructions
  1. Saute the onion in olive oil, balsamic vinegar, salt, pepper, nutmeg, and red pepper flakes, over medium-low heat, until the onion is softening, about 5 minutes.
  2. Add garlic, walnuts and kale, cook about 3 minutes more.
  3. Serve warm, with parmesan cheese sprinkled on top (lots of it!), and scoop the mixture with hot from the oven French bread.
Notes
This would be awesome with bacon crumbled into it. (July 22, 2010)

Cooking Light’s French Bread Recipe

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