I rarely cook from recipes, but I have learned that I should write them down because most people do cook with recipes. That said, there are many more people than I ever suspected who don’t know how to cook some very basic things.  They’ve simply never had to, and when posed with the need to, they draw a blank.

Now, baking is something completely different.  I have actually learned that people who don’t cook are often bakers.  Baking is truly science.  If you get your measurements wrong (like mistake a stick of butter for a cup of butter) you can end up with rock hard cookies, or cakes that don’t rise because you didn’t know the difference between baking powder and baking soda.  I am pretty sure that is why the pre-mixed baking industry has prospered.

I used to adamantly state “I don’t bake, it is science and I don’t do science!”  People would laugh at me as if I were kidding “Yeah, right, your a great cook” they’d say.  I am a great cook, but I am not a great baker.  That is why I was so dismayed when my boyfriend gave me this expensive mixer for Christmas two years ago.  It is also why I was so pleased when I figured out bread science in its most simple form”

Ingredients

• 1 1/2 Tbls active dry yeast (1 1/2 packets)
• 3 cups water
• 6 1/2 cup Flour
• 1 1/2 Tbls salt

Assembly

1. I highly recommend a mixer with a bread hook.  Otherwise you need some strong forearms.
2. Using your mixer bowl, or a big bowl, dissolve yeast in warm water (about 100 degrees, bath water temp). 
3. Mix flour and salt together in separate bowl.
4. Slowly add flour to yeast-water stirring with a wooden spoon to start.  When liquid is gone, put on mixer with dough hook and continue to add the rest of the flour.
5. The dough should be sticky and well mixed.
6. Cover the dough loosely with a clean cotton dish towel (no nap) and just let it set at room temperature (70 degrees F) for about 5 hours, it will rise some and become a bit flat on top.
7. That is it, refrigerate in a loosely covered container (not air tight) and use as needed over the next two weeks.

How to Use Bread Dough

Pizza Crust:

I love to use this dough to make pizza crust!!!  Heat oven to 450 degrees F.  I highly recommend using cornmeal on the surface you will be rolling your dough on.  Sprinkle rolling surface liberally with cornmeal, then cut a small fist size piece of dough from the refrigerated dough.  Work into a ball with your hands, then pat flat in your palms and then on the rolling surface.  With a well floured rolling pin roll dough out with quick rolling motions rotating around the dough.  Get the dough as thin as you can while still being able to pick-up and flip.  When rolling is complete place dough on a pizza pan (I like the ones with holes in the bottom, but a stone will work as well).

Bake crust by itself until it just starts to brown, this will make it crispier and you want this with a thin crust pizza.  Then remove from oven and apply your choice for sauce (I go light, these are gourmet pizzas).  After the sauce whatever ingredients you want to add (again less is more with this pizza, so you can taste all the flavors).  Finally sprinkle with shredded cheese (less is more).  Bake until cheese is melted, remove, let set for a minute or two and then cut and enjoy!!!  Experiment and find your favorite combo.

Bread:

Heat oven to 500 degrees F with baking stone in oven.  Also place a  and broiler pan or jelly roll pan below baking stone while oven heats. Flour your hands and cut a fist size (grapefruit size) ball from your refrigerated dough.  Form into a ball by pulling sides down and around to bottom of ball, you’ll have a bunch of seams on the bottom of the ball.  Set ball on corn meal covered surface seam side down and cut three small slices in top of loaf.  Remove baking stone from oven, place ball (seam side down) on baking stone and place in oven.  Then pour one cup of HOT water into pan below stone, this creates steam and helps bread finish nicely.  Bake bread for about 30 minutes until golden brown and then let rest on cooling rack until completely cool before slicing.

Experiment with patting dried herbs onto the outside of the dough ball before baking, or mixing into dough with flour initially.  You can also experiment with different flours like whole wheat.  Try using kosher salt or sea salt in your dough recipe and/or sprinkled on top just before baking.

Tip:  This is a great way to have fabulous bread in 30 minutes and to save a ton of money!!

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