#MISC._RECIPES

[helenfletcher]

By far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to be missed by any baker. I wish I could take credit for this wonder but Erin McDowell came up with this recipe. Fine semolina flour is used which gives the crusts their marvelous flavor. To say this is easy is an understatement. Quickly made, this pizza dough rolls out like dream without the spring back that is so noticeable in many yeast doughs. Need some inspiration as to how to top these? See my International Flatbreads featuring Italian, Greek, Southwestern and French toppings. The Summer Vegetable Tart filling works well also. Why You Need To Make this Recipe This is the fastest yeast dough I've ever made. It takes minutes to assemble and make and then just 45 minutes to rise. Despite the fact it rises really fast, the taste of the crusts is outstanding. So many pizza crusts are flavorless carriers of pizza and flatbreads. Not so with this one. The crusts can be frozen and kept at hand in the freezer for really quick work night meals. Just shape and freeze or parbake (my favorite) to make things easier and quicker to make that meal. Homemade Pizza Crust Ingredients FRONT ROW: Instant yeast, olive or canola oil, salt BACK ROW: All-purpose flour, semolina flour, water Fine Semolina Flour is normally used for pasta or couscous in Italian and middle easternrecipes. It is golden colored flour and very high in gluten which also explains the quick rise and increased flavor of the dough. Olive Oil or Canola Oil can be used. Olive oil provides the most taste. Instant Yeast is preferred but active dry yeast is fine also. As a normal practice, instant or active dry, I add it to the liquid ingredients to give it a head start while I prep the rest of the ingredients. I started doing this because I once made a dough where it had all these tiny bumps all over it. I later realized that was undissolved instant yeast. The water should be about 90°F for the best results. Be sure to see the recipe card below for the exact ingredients and instructions. Step by Step Instructions Step 1. Combine the flour, semolina flour, and salt in the bowl of a mixer. Step 2. Combine the water, oil and instant yeast. Step 3. Mix the liquids and yeast together and let it sit for a few minutes. Step 4. Give the liquids a good mix and pour over the flour in the mixing bowl. Step 5. Mix slowly with a dough hook if available until all is moistened. Raise the speed to 3 or 4 or as called for by your mixer and beat for 3 minutes. Remove the dough, place the top of the dough in the bottom of the mixer and mix again for a minute. Step 6. Spray the container in which the dough will rise and set aside. Remove the dough and knead it once or twice to make a smooth ball. Place it in the container and flatten it. Step 7. Cover the dough with plastic wrap. Mark the time on top. Step 8. Let it rise until it has doubled in bulk. Step 9. If using later, deflate the risen dough, recover with plastic wrap and store in the fridge for up to 3 days. Step 10. When ready to use, turn out. Here I have turned it out without deflating because I wanted you to see the dough will rise again in the fridge. Step 11. Shape into a round if rolling out into a circle. Step 12. Shape into an oval if rolling into an oval. Step 13. Roll the oval into a long oblong. I generally divide the dough into 4ths, using one each for the flatbread or pizza crust. It will be thin. However, any amount of dough can be used. If you like a thick crust, divide into 3, thinner, divide into 5 or 6. Step 14. Prick the dough with a fork. After doing several this way, they seem to rise anyway so I guess it doesn't really matter. Step 15.

For a pizza crust, roll a quarter of the dough into circle. Step 16. I discovered that rolling 75 grams of the dough into a 7" round and baking yielded a perfect "pita pocket". After baking, it will be quite high. As you can see it makes a perfect pocket. Recipe FAQS Should pizza or flatbread crusts need to be par baked? Not necessarily but it's a great when topping and finishing baking. By baking the crust halfway through, it only needs to be topped and baked to heat everything through. What does the oil in the pizza dough do? The oil helps the crust roll out easily and also keeps the finished crust moist if using a thick crust. What flour should be used for the crust? All-purpose flour is fine, adding semolina makes it better. Bread flour because of it's higher protein count is ideal. Expert Tips While the type of oil used, olive or canola, is not a big factor, using it is. It adds elasticity to the dough and allows the dough to stretch and not spring back. Semolina flour adds a dimension to this dough that other crusts do not have. However, if you can't find it, substitute all-purpose flour in the same amount. Unbaked or par baked crusts can be frozen. Freeze the crusts until hard and wrap well in foil. They will last for several months. Thaw at room temperature, top and bake. Sea Salt is ideal but table salt can be substituted by reducing it to 1 1/4 teaspoons. Other Interesting Breads If you love this Homemade Pizza Dough, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Homemade Pizza Dough By far and away this is the most flavorful Homemade Pizza Dough I have ever found. It takes minutes to make in the processor, rises in jiffy quick time and makes, pizza and flatbread crusts as well as an outstanding pocket bread discovered by accident. This is a great start for novices and not to be missed by any baker. 3 1/2 cups all-purpose flour (480 grams)1/3 cup semolina flour (60 grams)1 1/2 teaspoons fine sea salt1/3 cup olive or canola oil1 1/2 cups warm water (90° F) *If using table salt, reduce to 1 1/4 teaspoonsFit the electric mixer with a dough hook if available. Add the all-purpose flour, semolina flour and salt to the bowl. Mix the water, oil and yeast together. Let sit for a few minutes. Add it to the flour mixture. Mix on low to moisten the flour. Raise the speed of the mixer to 3 or 4 as your mixer suggests and beat for 3 minutes. Stop the mixer and remove the dough. Turn the topside of the dough to the bottom of the mixer and mix for another minute. Spray a container at least twice the size of the dough with a non-stick baking release. Set aside.Remove the dough from the mixer and knead several times. Shape into a round ball. Place it in the sprayed container. Cover with plastic wrap and place the top on the container. Let rise for about 45 to 60 minutes until doubled. Use immediately or place in the fridge up to 3 days.Preheat the oven to 425°F. Place the oven rack on the lowest rung. Divide the dough into 4 pieces about 230 grams each. For flatbreads roll into a 12" x 6" oval. For pizza crusts roll into a 10" round. Do not let them rise. To par bake, place them on a parchment lined baking sheet and bake for about 8 to 10 minutes. They most likely will have some really puffed up areas. They should only be about half baked and without much color. Immediately cover with a folded tea towel until cooled. This keeps the crusts pliable. If they are still puffed up, gently deflate them so the crust is even.These can be cooled, wrapped well in foil and frozen for several months. To use, position the oven rack in the middle. Simply top them as desired, finish with cheese and bake in a 400°F oven for 10 to 15 minutes. If the crusts are frozen when thawed, add addtional time. Additional sizes are 6 crusts at 155 grams each for 10" x 5" ovals or 8" crusts. 200 grams makes a 12" crust. Last but certainly not least use 75 grams rolled into 6" rounds to make the "pita pockets" .

There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ___________________________________________________________ This is the fastest yeast dough I've ever made. It takes minutes to assemble and make and then just 45 minutes to rise. Despite the fact it rises really fast, the taste of the crusts is outstanding. So many pizza crusts are flavorless carriers of pizza and flatbreads. Not so with this one. The crusts can be frozen and kept at hand in the freezer for really quick work night meals. Just shape and freeze or parbake (my favorite) to make things easier and quicker to make. Wrap well in foil. They will last for several months. Thaw at room temperature, top and bake.  While the type of oil used, olive or canola, is not a big factor, using it is. It adds elasticity to the dough and allows the dough to stretch and not spring back when rolled. Semolina flour adds a dimension to this dough that other crusts do not have. You are looking for fine ground.  However, if you can't find it, substitute all-purpose flour in the same amount.  Semolina flour can be found in Italian markets, Bob's Red Mill is the brand often found in grocery stores and, of course, Amazon. Sea Salt is ideal but table salt can be substituted by reducing it to 1 1/4 teaspoons.   PizzaAmericanFlatbread crust, Homemade Pizza Crust, pizza

[helenfletcher]

Apple Fritters with Speculaas Spice are sure to become a fall favorite. The're a speedy version of a doughnut with apples that can be yours in about 30 minutes. Warm and crisp, they comes together easily using a few pantry ingredients, a bowl, a whisk, and a few measuring utensils. The liquid used can be milk, water or beer. I like to use beer because it makes a lighter fritter and gives a bit more lift to the batter. That's pretty much it. Fall Spices are often added to the batter as well as to the sugar in which the fried apple fritters are finished. I use Speculaas spice which is a combination of eight or more spices used in the German cookie of the same name. It has a deeper profile than just cinnamon alone. It can be used anywhere gingerbread spice is called for. An easy homemade version is included in the apple fritter recipe. Making these Apple Fritters with Speculaas Spice couldn't be easier. I think it's a great way to start the fall, don't you? Ingredients Back row: sugar, flour, beer. Middle row: vanilla, egg, salt, diced apple. Front row: baking powder, Speculaas spice Apple Fritter with Speculaas Spice Batter Granny Smith Apple - these give the most apple taste to the fritters. The apples can be peeled or not. I don't. EggBeer, water or milk - the beer or water makes a crisper apple fritter. If using beer, use a light beer such as Stella Artrois.All-Purpose FlourGranulated sugarBaking Powder provides the lift and lightnessSpeculaas spice - recipe belowSaltVegetable oil - I use canola oil but any vegetable oil, except olive oil, can be used. Speculaas Spice Ingredients - woody, spicy, warm, and sweet. CinnamonCloveGingerNutmegGround AniseCardamomGround CorianderWhite Pepper See recipe card for quantities. Instructions Speculaas Spices and Sugar Put all the spices in a jar. Put the lid on the jar and shake vigorously to mix the spices. Granulated sugar and speculaas spice. Sugar and spice mixed together for speculaas sugar to finish the fritters. Apple Fritter Batter Beat egg in a medium size bowl Add the vanilla, mix well. Beer being added to the batter. Milk or water may be substituted. Whisk the dry ingredients into the wet ingredients. Batter without the apples mixed. Apples added to the batter Batter completed with apples. Ready to fry. Heat about 1 1/2 inches of oil in a pan or skillet to 350°F. The apple fritters should be fried in vegetable oil about 2 minutes on each side until they are golden brown. Drain on paper towels. Warm fritter in speculaas sugar. Make sure the fritter is very warm or hot or the sugar will not stick to it. Sugared fritter. Equipment ScaleMeasuring spoons and bowlsKnifeCutting BoardWhiskMedium skillet or pan for frying the frittersThermometer that goes to at least 400°FBaking sheet lined with paper towelsBaking sheet lined with parchmentSoup or serving spoonSlotted spoon Storage Fritters of any kind are best eaten immediately or within a few hours of making as is any deep fried item. To store any remaining, cover loosely with plastic wrap and keep at room temperature until the next day. They can be frozen without the sugar coating. Simply freeze them in a single layer and then store them in a freezer bag or container. Heat, from the freezer, in a 350°F oven for 15 to 20 minutes until thawed and heated through. Roll in the sugar coating. Substitutions The apple fritters can be finished with granulated sugar, cinnamon sugar, or powdered sugar if desired. Cinnamon or another spice can replace the Speculaas spice.

[helenfletcher]

Many countries in Europe have a version of Plum Dumplings from Hungary, Croatia, Serbia, Czech Republic, and Germany. A potato enriched dough is wrapped around an Italian prune plum then briefly boiled and coated in butter browned bread crumbs. Perfect with pork or kielbasa or alone for breakfast these plum dumplings can be eaten, warm or cold. Italian prune plums are in the markets briefly around the end of August and the beginning of September. They are small, purple and sweet when ripened. They are the same plums from which prunes are made, hence the name. Sugar cubes can be found in the sugar section of stores and come in little boxes. Ingredients Plum Prep Italian Prune Plums Sugar cubes Back row - Italian Blue Plums. Front row - Sugar Cubes Potato Dough Back row left - mashed potatoes, all-purpose flour. Front row, left - butter, eggs, salt Mashed potatoes - either freshly made or instant mashed potatoes. They can also be called potato flakes or potato buds or can be used to speed the process. Box of Instant mashed potatoes. Instant mashed potato flakes. All-purpose FlourSaltButter - either salted or unsaltedEggs Bread Crumb Garnish Back row - Left, breadcrumbs, brown sugar. Front,butter ButterBread CrumbsLight or Dark Brown Sugar See recipe card for quantities. Instructions Plum Prep Cut the plums in half from stem end to bottom. Remove the seeds. Replace the seed with a cube of sugar. Alternatively, add a teaspoon of granulated sugar. Set aside. Mashed Potato Dough Place the flour, salt, and butter cubes in a mixing bowl. Butter cut in until indistinguishable. Add mashed potatoes. Beat until the potatoes are completely mixed in. Add Egg. Mix well to complete Mashed Potato Dough for the Plum Dumplings. Assembly Cut into 16 - 4" squares. Place a plum in the center of a square. Bring one corner up and over the plum. Bring the opposite corner of the square over the top of the plum. Take the left corner up and over the plum. Bring the last corner up and over to completely cover the plum. Pinch all of the edges together to seal the plum dumpling. Rolling between hands Finished Plum Dumpling Cooking and Breadcrumb Garnish Melt the butter in a large skillet or saute pan. Add the breadcrumbs and brown over low heat. Stir frequently so they don't burm. Browned breadcrumbs Removed from the heat and add the brown sugar. Stir to incorporate it completely. Set aside. Plum dumplings ready to be cooked. Bring 6 to 8 quarts of water to a boil. Plum dumplings in boiling water rising to the top of the pan when they are done. Cooked plum dumplings in breadcrumbs. Ready to eat plum dumplings Hint: Watch the breadcrumbs carefully and stir frequently. They have a tendency to over-brown or burn quickly. Equipment ScaleMeasuring cups and spoonsVegetable peeler if using potatoBowlsMixerRubber spatulaParing knifeCutting boardRolling pinRuler or dough dividerLarge potLarge skillet or saute panSlotted spoonPlatter or dish Storage After shaping, these plum dumplings can cooked immediately or frozen for several months. After cooking, these can be left out at room temperature of hours but they should be stored in the refrigerator overnight. Top tip There is no difference in the dough when using freshly mashed potatoes or instant mashed potatoes. The instant potatoes just makes it faster and easier. Since different brands have different reconstituting instructions, it is important to follow the directions on the box. Do not use the butter, salt or any other ingredient suggested. Use only the water and potato flakes.