5-Minute Artisan Bread, Pizza Crust, Rolls, Whatever

This is the recipe I always use for my pizza crust, and just about everything else!

5 Minute Artisan Bread (Boule)

(Jenn) from the book Artisan Bread in 5 Minutes a Day (Hertzberg/Francios)

3 Cups lukewarm water
1 1/2 Tbsp. active dry yeast
3/4 Tbsp. salt
6 1/2 Cups flour

Also needed: baking stone, cooking spray, corn meal, broiling tray, and water

Dissolve yeast in water; add other ingredients and stir (do not knead). Let raise 2 hours. Use immediately or store in covered (not airtight) container in the refrigerator up to 14 days (I actually think it's best if used in the first 2-4 days, but it might be my yeast?).

On baking day: Spray a plate or pizza peel with nonstick cooking spray.  Sprinkle generously with cornmeal (this prevents sticking).  Sprinkle the top of the dough with flour so it’s easier to manage.  Pick up a 1-pound section of dough (size of a grapefruit) and form into a ball by tucking edges into the bottom.  Set on plate and slash dough with three parallel slits (or two criss-cross slits).  Let raise for 20-90 minutes (the longer raise the raise time, the more airy the bread will be; I prefer 20-30, but I experiment a lot).  20 minutes before baking, preheat oven, baking stone, and broiling tray to 450°. Transfer dough to hot stone; add 1 cup tap water to the broiling tray, and close oven door quickly to trap the steam. Bake 25-30 minutes.

This recipe makes 3-4 loaves.

The book Artisan Bread in 5 Minutes a Day gives more detailed directions for making this and several other types of bread using the same dough.  I just keep a batch of this dough in my fridge at all times and use it several nights a week to make pizza, calzones, pitas, rolls, cinnamon rolls, etc.  I definitely recommend checking out the book from the library if you like the idea of having easy, hot bread several nights a week.  It has changed my life!

Here are a few hints for variations if you want to try other recipes before you get the book:

Baguettes/buns for sandwiches: Spray your plate with cooking spray and dust with flour (I use whole wheat).  Dust the top of your dough with flour; remove a section of dough and form it into a ball.  Then gently stretch the ball into a tube shape, about 2 inches in diameter.  Brush the dough with water and cut parallel diagonal slits.  Raise for 20-60 minutes.  Bake as directed above, preheating oven/stone/broiling tray and using the steam.  425º for 20-25 minutes.

Rolls: To do this, I just follow the steps above, but I make a bunch of little balls of dough instead of the one big one.  Then I let it raise 20-60 minutes and bake 15-20 minutes.

Focaccia: I do this on a cookie sheet rather than a stone.  Pull out a ball of dough and roll flat on a cookie sheet, about ¼ inch thick.  Spread with olive oil and top with garlic, rosemary, thyme, etc.  Bake at 425º for 15-20 minutes.  Sometimes I top this with cream cheese and sliced tomatoes, zucchini, and/or fresh basil and cook a little longer.    

Pizza: I have yet to figure out how to transfer a pizza dough with toppings to a hot stone (since I don't have a pizza peel), although it sounds like a cool idea.  So I always just take a ball of dough and roll it out onto the unheated stone (I spray it with cooking spray first) and then add toppings and bake.  It’s a delicious crust!  Usually about 425º for 15-20 minutes?

Calzones: I roll the dough flat, and fill with toppings while the stone and broiling tray preheat in the oven.  Then I wrap/tuck the calzone, transfer to the hot stone, and use the water in the broiling tray.  425º for 20-25 minutes.

Pitas: These turn out really yummy, although making them pretty takes some practice.  Preheat oven for 20 minutes at 500 with baking stone in oven.  The oven has to be nice and hot in order to produce a bread with a pocket inside, so don't rush the pre-heat.  Just before baking, cut off a golf-ball or very slightly larger piece of dough, and roll into a 1/8 inch thick circle, using flour as needed.  Try to make the dough uniform in thickness.  Do not slash the dough or it will not puff.  No rest/rise time is needed.  If you have a ventilation fan, turn it on because flour will smoke at this temperature, setting off your fire alarm every time.  Put the bread right onto the hot stone and bake for 5-7 minutes.  Repeat with remaining balls of dough.  It is easiest to bake 1 or 2 at a time.  Cut in half and open the pocket.  They are delicious stuffed with meat and sautéed onions/peppers, tomatoes/basil/mozzarella, or chicken salad.

Whole Wheat "Conference" Cinnamon Rolls

adapted from Better Homes and Gardens cookbook
submitted by Ashley Boyer

Basic Roll Dough
1pkg. Active dry yeast (1 TBS)

1/4 cup warm water

1 cup milk scalded ( hot)

1/4 cup raw honey

1/4 cup butter

1 tsp. Salt

3 ½ cups whole wheat flour (I used 1/2 cu of white flour and 3 whole wheat)

1 egg

Soften yeast in warm water until bubbly. Heat milk in small pot on stove. Combine milk, honey, butter, and salt; cool to lukewarm. Add 1-1/2 cup of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.(I usually knead my dough about 5 min.) Place in greased bowl, turning once to grease surface. Cover and let rise til double (about 1 ½ hr.) Punch down. Shape as desired.

For Cinnamon Rolls.

On lightly floured surface, roll ½ of dough to rectangle about 16x8in. Spread dough with 1 TBS. Melted butter, and sprinkle with maple syrup (could use brown sugar instead). Sprinkle with Ground cinnamon. (Can add raisins if desired) Roll up lengthwise, pressing dough after each turn, and seal edge; cut in 1 in slices. Place cut side down in greased pan. (Repeat process with other half of dough) Cover; let rise til double (another hour). Bake in over 375 deg. For 15 to 17 min.

Frost with icing while warm, if desired.

2 Tbs. Butter

1 cup powdered sugar

milk to thin to right consistency

1/2 tsp vanilla

Brioche Rolls

brought by Kristin Marshall

1/2 kg flour

150 gr warm milk

20 gr yeast

7.5 gr salt

75 gr sugar

125 gr butter, softened

2 eggs

Mix the eggs, sugar, salt, yeast and warm milk. Then add the flour and butter. Let it raise for 1 1/2 hours, punching down after 45 minutes (that is usually when I roll it out into shapes and then let it rise the remainder of the time on a baking sheet). Bake them in a 425 degree oven for about 10 minutes.

Grain Mixture

by Heather Brown

• Grain Mixture to grind for flour:
• 
  
• 3 cups spelt
• 1 cups Kamut
• 1/2 cup rice (brown, sweet brown, or white)
• 1/4-½ cup oat groats

• I always add these grains to my flour mixture for added nutrition and fiber.
• 
  
• Optional grains to add to mix for flour:
• ⅓ cup amaranth
• ⅓ cup millet
• ⅓ cup quinoa

Just combine all grains in a large bowl and mix well. Then place mixed grains into a ginder and use as all-purpose flour.

Please note that this mixture is wheat-free, however, it is not gluten-free. Spelt and Kamut both have some gluten.

No Knead Bread

brought by Becky Wilson

I've made this bread probably 50 times.  It's so EASY and just what I need since I don't have a mixer.  The only thing is you have to remember to put the four ingredients in a bowl before you go to bed.  You can also use the recipe for pizza dough.

3 cups flour (plus more for dusting)
1/4 tsp yeast
2 tsp salt
1 1/2 cups of warm water

1. In large bowl, combine flour, yeast, and salt.  Add warm water ( not hot), and stir/mix until blended; dough will be shaggy and sticky.  cover bowl with plastic wrap.  Let dough rest at least 12 hours, preferably about 18, at room temperature.

2. Dough is ready when its surface is dotted with bubbles.  Lightly flour a work surface and place dough on it; sprinkle it witha  little more flour and fold over the ends and roll into a log.  Put dough into greased loaf pan (you could sprinkle greased pan with cornmeal too), and let rise for 1-2 hours.

3. Preheat oven to 425 degrees.  Bake about 30 minutes until loaf is golden brown.  Take bread out of pan to cool and do not slice and eat till cooled for about 1/2 hour or bread will be gummy.

* If you want pizza dough, bake pizza at 450 degrees.

Focaccia

brought by Rachel Durazzani


1 cup warm water
1 1/2 tbs. yeast
1 tsp. water
Combine and allow to proof, about 5 minutes
Then add:
2 1/4 to 2 1/2 cups flour
2 Tbs. olive oil
1 1/2 tsp. kosher salt

Start with only 2 cups of flour and then add the remaining if necessary to get a light, airy and soft dough.

Mix in mixer for 5-10 minutes allowing it to knead. Cover with a towel and let it double in size, about an hour. Punch it down and shape into a large ball. Spread into a pan, either in a circle about 12" in diameter or an oblong shape about a 1/2 inch thick. (Since I was making this into panini, I made to small rectangle shapes about 5x9 inches give or take. Don't roll it, as you want the air bubbles and you want it to stay light and airy.

Cover with a towel and let raise about an hour, with your fingertips, gently tap small indents all over the dough, then brush with olive oil and sprinkle with 1/2 tsp. kosher salt.

Bake in a preheated 400 degree oven for 20-25 minutes. 

Seeded Dakota Bread

Brought by Heather Brown

Adapted from Beth Hensperger, Bread for Breakfast

This bread has TONS of seeds. It has a great texture and is loaded with protein and fiber.

           

            2 cups warm water

            ½ cup muesli mix or cracked wheat or bulgur

            2 tablespoons active dry yeast

            ⅓ cup honey

            3 tablespoons canola

            2 tablespoons unsalted butter, melted

            3 tablespoons chopped walnuts (I replaced the nuts with hemp seeds, chia seeds and flax seeds)

            ½ cup raw sunflower seeds

            ⅓ cup shelled raw pumpkin seeds

            1 tablespoon sesame seeds

            1 tablespoon poppy seeds

            1 tablespoon salt

            5 ¼ to 5 3/4 C All Purpose or bread flour (I used my wheat-free flour mix)

In the work bowl of a mixer, pour the warm water over the bulgur. Let stand 15 minutes. Sprinkle with the yeast and stir in the honey. Let stand until foamy about 10 minutes.

Add the oil, butter, nuts and seeds, salt, whole wheat flour, and 1 cup of white flour. Beat on low speed until smooth, about 1 minutes. Add the remaining flour ½ cup at a time, until a rather stiff, sticky dough is formed that just clears the sides of the bowl. (I find this dough to be quite stiff, even with a little less flour than she called for)

Turn the dough out and knead until soft and springy, about 1 minute (again, I found this dough to be pretty stiff but it did get springy and stayed pretty sticky). Place in a greased bowl, turn to coat and cover the dough. Let rise at room temperature until doubled, about 2 to 2 ½ hours (mine too less time).

Line a baking sheet with parchment or grease 2 loaf pans. Divide dough in half and shape your loaves. Cover and let rise till doubled, about 45 minutes.

Preheat oven to 375º and bake 35-40 minutes until deep golden brown. Immediately remove and transfer to racks to cool.

Gingerbread Waffles

Brought by Heather Brown

Recipe adapted from Isa Chandra Moskowitz - Vegan Brunch

         2 cups almond milk (or your

         favorite milk. I used regular dairy milk, but I’ve used soy milk a lot)

         1 teaspoon apple cider vinegar

         3 tablespoons canola oil

         ¼ cup molasses

         ½ cup brown sugar (I used Xagave – a sugar substitute)

         1 teaspoon pure vanilla extract

         2-inch knob ginger, peeled and

         grated (about 3 tablespoons)

         2 ¼ cup all-purpose flour (I used a whole grain wheat-free flour blend, you can also use whole wheat flour)

         ½ teaspoon salt

         2 teaspoons baking powder

         1 ½ teaspoons cinnamon

         ¼ teaspoon ground cloves

Preheat your waffle iron. In a large mixing bowl use a fork to vigorously mix together milk, vinegar, oil, molasses, brown sugar and vanilla. Mix until the molasses is mostly dissolved. Mix in the grated ginger. Add remaining dry ingredients and mix together until smooth. Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions.

Serve warm plain, with butter, syrup or powdered sugar.

These waffles freeze well. Just pop the frozen waffles in the toaster to reheat. 

Easy Crescent Rolls

Recipe from Ashley Boyer
Dissolve 2 pkg. yeast in 1/2 cup warm water (add 1/4 t. sugar to make it go faster).
Put in a blender: 2 c. warm water, 1 block margarine, 1/2 c. sugar, 2 t. salt, and 2 eggs.
Blend for 1 1/2 minutes.
Add yeast mixture and blend.

In a very large bowl, have 7 cups of flour ready.
Pour blender mixture into flour.
Stir with big wooden spoon.
Cover with cloth and let rise until double in size (1 1/2 hours or so).

Split dough in half.
With each half, roll out flat and cut pizza-style.
Roll them up big end first.
Put on pan and let rise again until desired size (about 1/2 hour).

Bake at 400 degrees for 10-12 minutes or until slightly brown.
Brush tops with butter upon removal from oven. 

Italian Cheese Bread

brought by Ashley Boyer
Dough: 

• 2 1/2 c flour (I do a mix of white and wheat)
• 1 tsp salt
• 1 tsp sugar
• 1 Tbsp yeast
• 1 c warm water
• 1 Tbsp olive oil

Combine warm water, yeast and sugar. Give a gentle stir and let sit. Combine flour and salt. Combine all ingredients and the knead for about 3-8 minutes (until it forms into a nice ball of dough). Cover with cloth and let rise 20 minutes. 

Divide dough in two. Roll out and make in to pizza or cheese bread.

Topping for Cheese bread:

• olive oil
• Balsamic vinegar
• oregano
• basil
• thyme
• red pepper
• garlic powder
• mozzarella cheese
• parmesan cheese

I just sort of eyeball the toppings--spread a little olive oil on the dough, add a little balsamic vinegar and spread (you could also use your favorite Italian dressing instead). Sprinkle mozzarella cheese to cover (depending on how cheesy you like it). Sprinkle Parm cheese on top and then sprinkle herbs. 

Bake at 425 for about 10-13 minutes until a nice golden brown color. 

"Easy As Pie -- Pizza Pie, That Is" Pizza Dough

recipe from Eliza Fajen(homemade pizza dough that does NOT require rising)

Makes 2 Pizzas

Mix:
2 cup of hot water
2 TB of sugar
1/2 cup of oil
2 tsp. of salt

Add to:
6 cups of flour
1 TB of yeast

Knead in mixer or by hand for 8-10 minutes.  Put on pizza pan and push down flat.  Add desired toppings and let sit for 30 minutes.  Cook in 400 degree oven for 20-30 minutes or until cheese is bubbly.  Enjoy!

Hawaiian Bread

Brought by  Eliza Fajen

FYI: I use my bread machine for this 1 1/2 lb. loaf.

3/4 cup of pineapple juice 
1 egg
4 TB of butter
1 tsp. of vanilla
1/4 tsp. of ground ginger
1/2 tsp. of salt
1/3 cup of sugar
1/2 cup of potato flakes
3 cups of bread flour
1 1/2 tsp. of active dry yeast

Perfect Sunday Dinner Bread

brought by Eliza Fajen
(a.k.a. Rich Country Buttermilk Bread)


We call this "Prefect Sunday Dinner Bread" because it's one of those recipes that compliments every kind of meal.  It's great just plain, but it's absolutely delicious with a little bit of jam on it, too.

FYI: I use my bread machine for this 1 1/2 lb. loaf

1 cup plus 2 TB of non fat buttermilk
3 1/4 cups of unbleached flour
1 1/2 tsp of sea salt
3 TB of butter or canola oil
3 TB of honey
1/4 tsp of baking soda
1 1/2 tsp. of active dry yeast

Strawberries & Cream Bread

Strawberries & Cream Bread (Strawberry or Blueberry)

-Christina Sorensen

A wonderful recipe using fresh strawberries from Netherhill Strawberry Farm in Australia. This recipe also yields a tried and true (and reviewed) great Blueberry & Cream Bread.

1¼ hours | 15 min prep

SERVES 10 , 1 slice

• 1 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/4 cup light brown sugar (use if you want a sweeter bread)
• 2 eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla
• 1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or fresh blueberries
• 3/4 cup walnuts (optional)

1. Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
2. In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
3. Stir into flour mixture only until dry ingredients are moistened.
4. Fold in strawberries and nuts.
5. Pour into a greased 8 x 4 inch loaf pan.
6. Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
7. Let stand 10 minutes in pan.
8. Turn out on rack to cool.

Slow Cooker Meals: Crock Pot Bread

Crock Pot Bread

-Megan McQuivey

Ingredients:

¼ cup hot water

1 Tablespoon (1 package) yeast

1 teaspoon sugar

2 1/2 cups flour, divided

1/8 cup or 2 Tablespoons sugar

1 teaspoon salt

1 Tablespoon butter (room temperature)

1 jumbo egg or 2 eggs (room temperature

½ cup plus 2 Tablespoons buttermilk (room temperature)

2 Tablespoons corn or safflower oil

1 small splash olive oil (optional)

Dissolve yeast in hot water and sugar. Let rest for 10 minutes

Put 1 ¼ cups of flour, sugar, salt, butter, eggs, buttermilk, oils in the mixer. Beat for 5 minutes. Stir in the last 1 ¼ cups of flour with the mixer on low speed.

Place in a greased bread and cake pan. Remember to grease the sides and bottom thoroughly so it won’t stick.

Put it in a 3 ½ quart crock pot and bake on high for 2 hours.

Remove from pan immediately and let cool on a rack.

Recipe for 5 or 6 quart Crock Pot Bread

1 package yeast

1 teaspoon sugar

¼ cup hot water

5 cups flour divided

¼ cup sugar

2 teaspoons salt

2 Tablespoons butter (softened)

2 jumbo eggs or 4 large eggs (room temperature)

1 ¼ cups buttermilk (room temperature)

¼ cup corn oil

Splash olive oil

Dissolve yeast in hot water and sugar. Let rest for 10 minutes

Put 2 ½ cups of flour, sugar, salt, butter, eggs, buttermilk, oils in the mixer. Beat for 5 minutes. Stir in the last 2 ½ cups of flour with the mixer on low speed.

Place in a greased bread and cake pan. Remember to grease the sides and bottom thoroughly so it won’t stick.

Put it in a 5-6 quart crock pot and bake on high for 2 hours.

Remove from pan immediately and let cool on a rack.

Healthy Snacks

Banana Bread

-Angela Jackson

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/3 cup vegetable oil
• 1/2 cup fat free sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 3/4 cup semisweet chocolate chips (optional)

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Thanksgiving Traditions: Grandma's Dressing & Rolls

Grandma's Holiday Stuffing

-Ashley Boyer

1 onion, chopped
4 celery sticks, chopped
1 stick of butter
1 can chicken stock
salt and pepper
1/2 tsp sage

Take above ingredients and cover with a little water. Boil until tender.

Crumble 6 corn muffins and 6 pieces of bread in your dish--allow them to "dry out". (May want to do a couple days beforehand) .

Pour the first mixture to coat the bread crumbs and then add two eggs (that have been beaten before hand with a little water). Stir in. The mixture should be "soupy." Add a little more sage, pepper and salt. Give a final mix and bake uncovered for 45-60 minutes.

Thanksgiving Rolls

-Daija Heaton

In large 4 cup glass measurer:

3 C milk, scalded

Add:

1 cube butter &

¼ C shortening

Stir in:

1 C instant potato flakes

¾ C Sugar

1 Tablespoon salt

In mixer:

Mix 4 eggs

Add above ingredients

Put in 2 C flour & mix

Add 2 tablespoons yeast

Start adding flour – about 5-6 more cups. Let mix for 5-6 minutes. If it’s very sticky, add more flour.

Oil bowl and dough

Let raise for 1-1 ½ hours (until double)

Oil hands and counter, roll out or cut out

Raise again

Bake at 375 for 10 minutes.

Autumn Harvest Recipes

Marbled Pumpkin Cheesecake Muffins

-Heather Brown

Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla

Muffins:
1 3/4 cup all purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 ¼ teaspoon baking soda
½ teaspoon cinnamon
1/8 teaspoon each nutmeg, allspice and cloves
1/3 cup vegetable oil
1 large egg
1 1/4 cups canned pumpkin (not pie filling)
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Spray top of a muffin tin with cooking spray and line the 12 cups with liners.

Prepare filling. Beat together cream cheese and sugar, then stir in egg and vanilla. Set aside.

In a mixing bowl, thoroughly stir together flour, both sugars, salt, baking soda, cinnamon and spices.

In another mixing bowl, blend oil, egg, pumpkin and vanilla. Add flour mixture to pumpkin mixture and stir until combined.

Fill muffin cups about 1/3 of the way full with pumpkin mixture. Spoon cream cheese mixture over pumpkin, dividing evenly between all 12 cups. Spoon a drop of pumpkin batter on top of cream cheese. Pumpkin batter will be thick and will not cover entire top, so the appearance will be similar to a bulls eye.

Bake for 23-25 minutes. Let cool on a wire rack.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.