The greener grass on the other side of the fence is not always as green! I went back to the basics on making homemade bread that would last longer than a day before turning hard.Read More
This is a super tasting pizza dough. I was sent a fifty pound bag of Wheat Montana Prairie Gold whole wheat flour. When I placed the order, I ordered a small bag but a 50 pound bag came to the house. When I called about the mix up, I was told not to worry about it. I needed to come up with ways help use up the flour. Pizza dough was one of the first things I tried making and I loved it. I love the texture that this crust has, it's really easy to spread in the pan and it turns out perfectly.
Whole Wheat Pizza Dough
- 1 teaspoon white sugar
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 1/2 cups whole wheat flour
- 1 cup all-purpose flour
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in both flours until dough starts to come together. Knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
Preheat the oven to 375 degrees . Roll a ball of dough with a rolling pin. Place in an oiled pan and stretch until it has reached the desired size. Bake for about 10 minutes. Then top with favorite pizza toppings. Bake for another 10-15 minutes or until crust is brown and cheese is golden.
This dough is the only recipe I use for making pizza. My black bean pizza sauce is fabulous on this dough.
Just a Thought ~ When I was growing up, I remember that Saturday evening meant homemade tacos and pizza. We made the Chef Boyardee pizza kits. I thought this was wonderful. It was not until I was in high school and taking Home Ec classes that I had tasted a homemade pizza dough. I could not believe the difference in the tastes. It was a whole wheat pizza dough and I was amazed. I got to make it a couple of times for my family after that. But it never really stuck. I guess once you are used to using something, it’s hard to change to something else.
Well, now that I am married and have my own family, we enjoy homemade pizzas with a homemade dough. Making it is something that we all enjoy.
2 1/4 tsp active dry yeast 1/2 tsp brown sugar 1 1/2 cups warm water 1 tsp salt 2 Tbsp olive oil 3 1/3 cups all-purpose flour
In large bowl (mixing bowl on stand), add brown sugar, yeast and water, let this sit for about 10 minutes. Add salt and oil to the yeast mixture. Slowly add flour. Turn on mixer ( using dough hook)and continue adding flour until all mixed. Turn the mixer up to #2 and continue kneading for about 10 minutes. Check to make sure the dough is not too sticky.
When the dough is smooth, cover with a towel and let sit for about an hour, until it doubles in size. Punch down and form a ball. Let this rest for a couple of minutes on floured board. Using a rolling pin, roll dough until it's large enough to place in pan. Then continue with stretching the dough to fit the pan.
Preheat oven to 375 degrees. Bake dough for about 10 minutes. Remove from oven and top with your favorite pizza toppings. Bake for another 10 minutes or until cheese is golden and crust is brown.
Just a Thought~ I am not a pumpkin fan! When I was given a can of pumpkin puree, I had no clue what to do with it. After the can sat for several weeks, I found a recipe for pumpkin bread, in an old recipe box, that I have. I thought why not? I tried it and fell in love with pumpkin bread. Since, I'm not big of the "spice" taste, I didn't use the nutmeg when I baked this.
3 1/4 c all-purpose flour 2 tsp baking soda 1 tsp ground nutmeg 2 c solid pack pumpkin puree 1 c vegetable oil 1/2 c chopped pecans 1 1/2 tsp salt 1 tsp ground cinnamon 3 c white sugar 2/3 c water 4 eggs
Grease and flour 2 9 x 3 inch pans. Preheat oven to 350 degrees F. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans. Bake for approximately 1 hour.
This bread could pass as cake. As you can see in the picture, I frosted the bread with Cream Cheese Frosting.
Just a Thought~
I fell in love with Peach Muffins, while having dinner at a local restaurant about 3 years ago. I have to be honest… I loved them so much, that I bought some of their batter. When I ran out of batter, I was a little disappointed. That is when I began to look around for a recipe. I tried several but there was just something about each one that I did not care for, so I began combining the recipes to try and come up with something that I liked. This is my take on Peach Muffins.
**When it comes to any baking that I do, I always use self-rising flour. The only time that I don’t use self rising, is when a cake recipe calls for “cake flour” which is not often for me.
2-1/4 cups self-rising flour 2-1/4 teaspoons ground cinnamon 3/4 cup oil 2 eggs, lightly beaten 1-1/2 cups white sugar 1-1/2 cups peeled, pitted, and chopped peaches
Preheat oven to 400 degrees F. Lightly grease a 12 muffin cup pan. In a large bowl, mix the flour and cinnamon. Toss the peaches with 1/4 cup of flour and cinnamon mixture. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.