Wednesdays are pretty much insane around here and since we have to be out the door by 5:45p.m. at the latest, I try to do simple and kid-friendly.
This past Wednesday I hit upon the idea of doing a homemade pizza. I knew I could throw the ingredients for dough into the bread machine and then roll it out. Don't hate me for using a bread machine, IMO it's not that different from throwing dough ingredients into the KitchenAid and letting it do all the work. AND, it allowed me to make dough and teach math. Anyway, I searched through my husband's bread machine cookbooks and found a recipe for Sourdough Pizza Crust. Oooooh, yummy! I have a sourdough starter in the fridge from about a month ago (it's really getting ripe and I'm loving it!) so I decided we'd give this a try. I loved it, so did the kids. We also made our own pizza sauce. Recipes for both follow.
Sourdough Pizza Crust
The Bread Machine Cookbook by Donna Rathmell German
This is the Large (2-pound) recipe
1 cup starter (recipe for starter can be found here)
3 Tablespoons olive oil
1 teaspoon salt
4 cups all-purpose flour
2 teaspoons yeast
water as needed
Put ingredients in bread machine in the order recommended by the manufacturer. My machine has a pizza dough cycle and I used it. Roll dough into a rectangle or circle, depending on the pan to be used. Place dough on pan and turn excess under, forming a raised edge. Brush very lightly with olive oil. Cover and let rise about 30 minutes. Top with pizza sauce and desired toppings. Place in a preheated 500(F) oven and bake until crust is brown and cheese melted, about 5 to 10 minutes.
I based our pizza sauce on the following recipe; but because my husband had used the spare can of diced tomatoes, I had to use tomato sauce and tomato paste.
Homemade Pizza Sauce
adapted from allrecipes.com
3 garlic cloves, minced {I used 4 cloves, we are a garlic-loving family}
3 tablespoons olive or vegetable oil {I used olive oil}
1 (29 ounce) can tomato puree {I used a 29-ounce can of tomato sauce}
1 (28 ounce) can crushed tomatoes {I used two 6-ounce cans of tomato paste}
2 tablespoons brown sugar
1 tablespoon Italian seasoning {I used didn't measure and used oregano and thyme}
1 teaspoon dried basil {I used more than a teaspoon}
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes {I used a little less than this}
In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Use in Deep-Dish Sausage Pizza, Tomato Artichoke Chicken or any recipe that calls for pizza sauce. Sauce may be refrigerated for up to 1 week.
I cooked our pizza on the Pampered Chef 15-inch round stone dusted with cornmeal. I easily could've halved the dough and had plenty for a thinner-crust pizza. But, the thick sourdough crust was good, too. We made a simple mozzarella cheese pizza and put black olives on half of it (kids, you know - got to make them happy so they'll eat). This is definitely a "do again" - only next time I'll make two pizzas with the dough.
Showing posts with label sourdough. Show all posts
Showing posts with label sourdough. Show all posts
Sunday, October 5, 2008
Saturday, August 30, 2008
Sourdough Cinnamon Rolls
A couple of weeks ago I decided I'd get Brad's bread machine (collective gasp goes up around the baking world - how dare she?!) out of the garage. Hey, this is helping me work my way out of my fear of yeast breads, okay? Please don't beat me.
When we got the machine out, Elizabeth and I stirred up a sourdough starter and we've used it several times to make dough (which then got shaped and baked off in the oven - we've made sourdough French bread a couple of times - and the leftovers were used for French toast breakfast the next morning). Friday evening I made the dough for the Sourdough Cinnamon Rolls Elizabeth has been asking for since we made the starter. While I was nursing Harrison, Brad mixed up the filling for the cinnamon rolls (I'm so thankful I have a husband who will help like that) and I made the cinnamon rolls after I got BabyMan in bed. Elizabeth was thrilled to have cinnamon rolls Saturday morning for breakfast. I wish I had photos but I was at the office when they went into and came out of the oven. What follows are the recipes for the starter and the rolls. Both are from Better Homes & Gardens.
Sourdough Starter
1 1/2 teaspoons active dry yeast
3/4 cup warm water (105° to 115°F)
3 cups warm water (105° to 115°F)
3 cups all-purpose flour
4 teaspoons granulated sugar or brown sugar
To make starter: Dissolve yeast in the 3/4 cup warm water. Add the 3 cups warm water; stir in flour and sugar. Beat with an electric mixer on medium spead just until smooth. Cover with 100% cotton cheesecloth. Let stand at room temperature (75° to 85°F) for 5 to 10 days or until mixture has a sour, fermented aroma, stirring 2 or 3 times a day [or, if you're like me, whenever you remember "Oh yeah, I have some starter over there in the corner"]. A warmer rooms speeds the process. When the starter has fermented, transfer it to a 2-quart or larger plastic container with a tight fitting lid and refrigerate.
To use starter: Stir starter thoroughly after removing it from the refrigerator. Measure amount needed; bring to room temperature. The cold starter should be the consistency of buttermilk or thin pancake batter. If necessary, add water to thin the starter after it is stirred and before measuring.
For each cup of starter used, replenish remaining starter by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon granulated or brown sugar. Cover; let mixture stand at room temperature for at least 1 day or until bubbly. Refrigerate. If not used within 10 days, stir in 1 teaspoon granulated or brown sugar. Repeat every 10 days unless starter is replenished.
Sourdough Cinnamon Rolls
(this is for a 2-pound capacity machine)
1 1/3 cups Sourdough Starter
1/3 cup water
1 egg
1/4 cup honey
2 tablespoons butter
4 cups bread flour
1 teaspoon salt
1 3/4 teaspoons active dry yeast
2/3 cup chopped pecans (I'll leave these out next time due to a child's preference)
1/2 cup granulated sugar
3 tablespoons brown sugar
2 teaspoons ground cinnamon
3 tablespoons melted butter
1/3 cup whipping cream
Powdered Sugar Glaze (optional)
Add the first 8 ingredients to the machine accordin to the manufacturer's directions (for example, mine - as most do - have you add the salt with the liquid and the yeast with the flour - but the salt and yeast need to stay separate, initially). Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down, cover and let rest for 10 minutes.
Meanwhile, for the filling, in a small mixing bowl stir together the pecans, sugars and cinnamon.
On a lightly floured surface, roll dough into an 18 x 12-inch rectangle. Brush with melted butter. Fill and roll, starting from a long side, seal edge. Cut into 18 slices; place cut side down in 2 greased 8x8x2-inch baking pans or 9x1 1/2-inch round baking pans. Cover and let rise in a warm place about 30 minutes or until nearly doubled. Drizzle whipping creamover rolls. Bake rolls in a 375° F oven for 20 - 25 minutes or until golden brown. Cool in pan about 5 minutes, invert onto a wire rack. Drizzle with Powdered Sugar Glaze, if desired.
Powdered Sugar Glaze
In a small mixing bowl stir together 1 cup sifted powdered sugar and 1/2 teaspoon vanilla. Stir in enough milk (1 to 2 tablespoons should be plenty) to make a glaze of drizzling consistency.
When we got the machine out, Elizabeth and I stirred up a sourdough starter and we've used it several times to make dough (which then got shaped and baked off in the oven - we've made sourdough French bread a couple of times - and the leftovers were used for French toast breakfast the next morning). Friday evening I made the dough for the Sourdough Cinnamon Rolls Elizabeth has been asking for since we made the starter. While I was nursing Harrison, Brad mixed up the filling for the cinnamon rolls (I'm so thankful I have a husband who will help like that) and I made the cinnamon rolls after I got BabyMan in bed. Elizabeth was thrilled to have cinnamon rolls Saturday morning for breakfast. I wish I had photos but I was at the office when they went into and came out of the oven. What follows are the recipes for the starter and the rolls. Both are from Better Homes & Gardens.
Sourdough Starter
1 1/2 teaspoons active dry yeast
3/4 cup warm water (105° to 115°F)
3 cups warm water (105° to 115°F)
3 cups all-purpose flour
4 teaspoons granulated sugar or brown sugar
To make starter: Dissolve yeast in the 3/4 cup warm water. Add the 3 cups warm water; stir in flour and sugar. Beat with an electric mixer on medium spead just until smooth. Cover with 100% cotton cheesecloth. Let stand at room temperature (75° to 85°F) for 5 to 10 days or until mixture has a sour, fermented aroma, stirring 2 or 3 times a day [or, if you're like me, whenever you remember "Oh yeah, I have some starter over there in the corner"]. A warmer rooms speeds the process. When the starter has fermented, transfer it to a 2-quart or larger plastic container with a tight fitting lid and refrigerate.
To use starter: Stir starter thoroughly after removing it from the refrigerator. Measure amount needed; bring to room temperature. The cold starter should be the consistency of buttermilk or thin pancake batter. If necessary, add water to thin the starter after it is stirred and before measuring.
For each cup of starter used, replenish remaining starter by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon granulated or brown sugar. Cover; let mixture stand at room temperature for at least 1 day or until bubbly. Refrigerate. If not used within 10 days, stir in 1 teaspoon granulated or brown sugar. Repeat every 10 days unless starter is replenished.
Sourdough Cinnamon Rolls
(this is for a 2-pound capacity machine)
1 1/3 cups Sourdough Starter
1/3 cup water
1 egg
1/4 cup honey
2 tablespoons butter
4 cups bread flour
1 teaspoon salt
1 3/4 teaspoons active dry yeast
2/3 cup chopped pecans (I'll leave these out next time due to a child's preference)
1/2 cup granulated sugar
3 tablespoons brown sugar
2 teaspoons ground cinnamon
3 tablespoons melted butter
1/3 cup whipping cream
Powdered Sugar Glaze (optional)
Add the first 8 ingredients to the machine accordin to the manufacturer's directions (for example, mine - as most do - have you add the salt with the liquid and the yeast with the flour - but the salt and yeast need to stay separate, initially). Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down, cover and let rest for 10 minutes.
Meanwhile, for the filling, in a small mixing bowl stir together the pecans, sugars and cinnamon.
On a lightly floured surface, roll dough into an 18 x 12-inch rectangle. Brush with melted butter. Fill and roll, starting from a long side, seal edge. Cut into 18 slices; place cut side down in 2 greased 8x8x2-inch baking pans or 9x1 1/2-inch round baking pans. Cover and let rise in a warm place about 30 minutes or until nearly doubled. Drizzle whipping creamover rolls. Bake rolls in a 375° F oven for 20 - 25 minutes or until golden brown. Cool in pan about 5 minutes, invert onto a wire rack. Drizzle with Powdered Sugar Glaze, if desired.
Powdered Sugar Glaze
In a small mixing bowl stir together 1 cup sifted powdered sugar and 1/2 teaspoon vanilla. Stir in enough milk (1 to 2 tablespoons should be plenty) to make a glaze of drizzling consistency.
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