An Easy Answer Napoletana Pizza Dough

bba pizza crust bbq

Today’s question to ponder . . . Why does the clicking sound your car makes never happen when you’re at the mechanic’s?  Hmmm.   If only I knew the answer.  But I can answer the question of how to make the BEST pizza dough ever.  Two words – Peter Reinhart.

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An Easy Answer Napoletana Pizza Dough {The Bread Baker’s Apprentice}

 

Today’s question to ponder . . . Why does the clicking sound your car makes never happen when you’re at the mechanic’s?  Hmmm.   If only I knew the answer.  But I can answer the question of how to make the BEST pizza dough ever.  Two words – Peter Reinhart.

I have made quite a few pizza dough recipes in the past and none ever hit the mark.  I wanted a thin crust that wouldn’t be too bread-y, and that would bake up with some crunch on the edges.  I had seen the recipe from The Bread Baker’s Apprentice for Napoletana Pizza Dough before, but since the dough required an overnight rest, I passed it over.  Finally, when I got my own copy of the cookbook and started slowly baking my way through, I realized how successful the recipes are.  So I gave in and mixed up a batch of the dough.

This dough was so soft and silky, and was a dream to stretch out.  It could be made a little thicker, like the Barbecue Chicken Pizza at the top, or extra thin and crispy like the White Pizza With Arugula below.  I was really amazed that I was able to make a dough like this at home, and so was everyone else in my family.

Like I said, it does have to be started the day before, but it is SO WORTH IT.  However, you can keep it in the fridge for 3 days, or in the freezer for 3 months.  I guarantee you it won’t last that long, though.

101 Cookbooks is where I first saw the recipe in a post coincidentally titled Best Pizza Dough Ever (it says the olive oil is optional, but I used it also).  If you’re interested in The Bread Baker’s Apprentice take a look here.

Celebrate Fall Cranberry-Walnut Celebration Bread

bba cranberry-walnut bread

It’s November, and now that Halloween is over, get ready to brace yourself for the full onslaught of the commercial holiday season.  Christmas items are already filling the shelves and Santa Claus is showing up on the television.  I really have to try not to get too carried away or fall and all its smells, sights, and sounds will pass by before I can enjoy them.

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Celebrate Fall Cranberry-Walnut Celebration Bread {The Bread Baker’s Apprentice}

 

It’s November, and now that Halloween is over, get ready to brace yourself for the full onslaught of the commercial holiday season.  Christmas items are already filling the shelves and Santa Claus is showing up on the television.  I really have to try not to get too carried away or fall and all its smells, sights, and sounds will pass by before I can enjoy them.

I believe in buying my Christmas tree the weekend after Thanksgiving, and waiting until December to start the Christmas holiday baking, which includes Fruitcake.  Yes, that’s what I said.  I am a fruitcake fan, but not the prepackaged kind that’s shaped like a brick, but real homemade more-fruit-and-nuts-than-cake fruitcake.  And I will share my favorite fruitcake recipe for my fellow fruitcake fans in December.

Even though I will sneak a few Christmas songs onto my iPod this month and definitely start my shopping, I plan to bake a lot of pumpkin-y, cinnamon-y, nutty things that remind me that it is still fall.  And if I start to feel a little wistful for some of that fruitcake, this Cranberry-Walnut Celebration Bread will surely tide me over until December.

This loaf from Peter Reinhart’s The Bread Baker’s Apprentice combines the flavors of cranberry and walnut with a touch of citrus flavor that reminds me a little of my favorite fruitcake, but can still be very fitting for the fall.  So, celebrate by baking some great bread filled with delicious fall ingredients and enjoy the season.

Interested?  Preview and purchase the book here.

Doubting Thomas Corn Bread

bba cornbread

Being of the Southern persuasion, I grew up eating cornbread as a side for all types of Southern food.  And also because of said Southern persuasion, I grew up eating cornbread made without sugar.  But I did grow up in the generation of Jiffy Corn Muffin Mix (notice they call it corn ‘muffin’, not corn ‘bread’ – I don’t think that was unintentional).  So it’s not like I was never exposed to the sweet style of cornbread more popular in the North, I just prefer the Southern-style.

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Bread Baking Blitz Ciabatta, Cinnamon Buns And Cinnamon Raisin Walnut Bread

BBA cinnamon bun 2

Okay, so after browsing through my food photos I realized that I had a serious back-log of The Bread Baker’s Apprentice recipe pictures.  And since the back-to-school chaos has slowed my blogging pace down to a SLOW CRAWL leaving me like six months behind the other “Slow-and-Steady” bakers who post every two weeks, I decided to just throw them all out here in one fun bread baking blitz.

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