Date: Sat, 9 Nov 1996 18:35:48 GMT -------------- BEGIN bread-bakers.v096.n054 -------------- 001 - LIR119@delphi.com - Re: walnut onion bread 002 - Grace Wagner Subject: Breadmachines Date: Thu, 07 Nov 1996 12:57:57 -0500 Hi, I have a Welbilt machine that I've not had problems with but I am seriously considering buying a Zoji (sp?) because my Welbilt only makes the smaller size breads and I see so many delicious sounding recipes here but they're for the larger machines. Also, 1 lb. of bread barely gets through a family meal (yes, 2 teens, how did you guess?? :) ) For the past ten years my Christmas present from my husband has been computer equipment and this year I thought I'd shock him and ask for something else instead. Does the Zoji live up to its reputation. Please reply either to the list or to me privately if you think this question has been asked too many times. Thanks very much. Grace --------------- MESSAGE bread-bakers.v096.n054.3 --------------- From: CHEFLZ@aol.com Subject: HOW TO "PRINT SCREEN" Date: Sun, 3 Nov 1996 11:03:04 -0500 Arlene: Hi: To print just the recipe that you want(¬ the entire Digest!) I downloaded a Shareware Program (& then paid for it :-) called PRTSCR 2.01, & then you can press your PRINT SCREEN button while in Windows 3.1,or 95,& it prints whatever is on your screen, for a longer recipe, I just print each screen worth,& then print a 2nd screen's worth. GOOD LUCK,EMAIL ME IF YOU HAVE ANY QUESTIONS, Larry Ziegler(cheflz@aol.com) --------------- MESSAGE bread-bakers.v096.n054.4 --------------- From: "Miles, John W. (3672)" Subject: Chapati. Date: Tue, 05 Nov 1996 06:00:00 -0800 (PST) Greetings: There are detailed instructions for making chapati (or chapathi) bread in Laurel's Kitchen Bread Book. I don't have the details right at hand, but if you need authors, publisher, etc., please let me know. Regards, John ========================================================================= John W. Miles Tel: (57-2) 445-0000 (ext. 3672) (Colombia) C.I.A.T. (415) 833-6625 (ext. 3672) (USA, direct) Apartado Aereo 6713 Cali, COLOMBIA Fax: (57-2) 445-0073 (Colombia) (415) 833-6626 (USA, direct) Email: ================================================================= --------------- MESSAGE bread-bakers.v096.n054.5 --------------- From: Becky & Cully Goodin Subject: Fat Free Bread Date: Sun, 03 Nov 1996 09:45:06 -0600 For fat free bread that tastes good every time, use Butter Buds or Molly McButter. It is the dry butter that you find in any grocery store. My recipe calls for 2 Tbsp. butter and I use 1 1/2 tsp. of the dry buds. I have used this for 1 1/2 years and have had great reviews on my bread. I use the buds in all types of breads with great sucess. Fleischmann's makes a liquid butter that is fat free. I use this when making the filling for cinnamon rolls. Becky Goodin --------------- MESSAGE bread-bakers.v096.n054.6 --------------- From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Subject: bread pan in dishwasher Date: Sun, 3 Nov 1996 10:25:37 -0600 Valerie asked: >Hi -- I was wondering if anybody had experience with putting their >bread machine pan through the dishwasher. I have a Zoji, with a non-stick >pan. The instructions say not to put the pan through the dishwasher, but >in general I've had good luck putting all kinds of stuff through the >dishwasher even when you're not supposed to. I would expect water to >collect in the indentation at the bottom of the pan, but hopefully that >wouldn't cause the pan to rust. Has anybody tried this? Why on earth would you want to do this? I've never seen anything easier to wash by hand than a nonstick bread machine pan. Would you buy any other top-of-the-line equipment -- a car, or computer, or camera, or appliance -- and then purposely try to ruin it by doing the opposite of what the owner's manual tells you to do? Please don't abuse your Zoji -- you are fortunate to have one and you should try to take good care of it, even if it means you have to spend three minutes washing and rinsing the pan by hand. Bonnie =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bonnie Briscoe internet: bbriscoe@infolink.morris.mn.us Briscoe & Associates -- Editorial Services & Training Program Development 500 East Third Street phone: 320-589-1258 Morris, Minnesota, USA 56267 fax: 320-589-1754 Language is all that separates us from the lower animals-- and from the bureaucrats. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= --------------- MESSAGE bread-bakers.v096.n054.7 --------------- From: qoe@sna.com Subject: Adding more gluten Date: Sun, 3 Nov 1996 22:02:32 -0800 (PST) Dear Marcia, I bought a baggie of gluten from the health food store. It recommended adding a 1/2 teaspoon to one cup of flour. So, I measure the flour into pan then measure the gluten into the pan. It all mixes up fine in my bread machine. __________________________ |\/\/\/\/\/| Lynne Miles \0 0 0 0 / qoe@sna.com |~~~~~~| Orangvale, CA --------------- MESSAGE bread-bakers.v096.n054.8 --------------- From: "Bill Hatcher" Subject: Re: Cinnamon Bread for a bread maker! Date: Sun, 3 Nov 1996 09:40:01 -0500 > From: asloriturns@juno.com (Lori A. Turner)Bread list > To: bread-bakers@lists.best.com > Subject: Cinnamon Bread for a bread maker! > Date: Fri, 01 Nov 1996 17:26:52 EST > > > I am looking for a recipe for cinnamon bread for a bread maker. It is a > 1 lb. and a 1/2 machine. I have tried to make some and it never works. > Help. > Thank you, > asloriturns@juno.com > Lori Lori - I make this one frequently and it always comes out well. Just omit the raisins and nuts and you should be in business. * Exported from MasterCook * Cinnamon-Raisin Bread Recipe By : Adapted from Regal Breadmaker Book Serving Size : 10 Preparation Time :4:20 Categories : Bread Machine To/From Breadlist Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 c Water 2 tbsp Butter, margaine or oil 2 tsp Salt 2 tsp Cinammon 3 1/2 c Bread flour 3 tbsp Sugar 2 tbsp Dry milk 1 c Nuts (optional) -- chopped 2 1/2 tsp Yeast 1 c Raisins For large (1 1/2 pound) loaf. Place all ingredients except raisins in pan in order given. Use nut/fruit setting, adding raisins when machine chimes. If raisins do not mix into dough properly, try dusting them lightly with flour next time. We actually prefer this bread made with dates instead of raisins. - - - - - - - - - - - - - - - - - - Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n054.9 --------------- From: bread@ncweb.com (Don Bennington) Subject: Bread Basket Date: Mon, 4 Nov 1996 08:12:19 -0500 (EST) Iam looking for a recipe for an eatable bread basket . I've seen them in bakeries and would like to make some for the holidays . Any help would be appreciated Thankyou Don Bennington bread@ncweb.com Don Bennington --------------- MESSAGE bread-bakers.v096.n054.10 --------------- From: athonk@skypoint.com (Kenneth Athon) Subject: Preservatives and nutrients Date: Sun, 3 Nov 1996 10:29:50 -0600 (CST) I know one of the advantages of home made bread is the lack of chemicals, but can anyone contribute some advice about common additives that might serve as preservatives and/or additional nutrients/vitamins. By common, I mean both natural ingredients and other ingredients that are both easily obtainable and easy to use (hard to misuse). --------------- MESSAGE bread-bakers.v096.n054.11 --------------- From: "Ron Cochran" Subject: Zoji Questions Date: Fri, 8 Nov 1996 09:10:10 -0600 I recently bought a Zojirushi BBCC-S15A bread machine and like it a lot. But I have a couple of questions about it. First, I noticed that the Home Made cycle is limited to a max. bake time of 60 minutes, whereas the normal cake cycle bakes for 85 minutes. Does anyone know a way to get around this limitation? Second, I noticed that the manual for my machine lists time ranges rather than times for most of the steps in the each cycle. The Zoji people told me that there is a more expensive machine available that has a more accurate timer. Does anyone know any more about this timer issue? Finally, I am looking for a bread recipe for the Zoji that tastes like biscuits. I love the flavor of biscuits, but I am too lazy to cut them out. I assume such a recipe would use baking powder, buttermilk, and not yeast. Does anyone know of such a biscuit-like bread recipe? Thanks much! Ron ****************************************************** Ron Cochran cochran@vbe.com 1002 Pembrook Dr. Neenah, WI 54956 voice-414-729-0742 When all else fails, sit calmly and breath conciously. Take care! Ron ****************************************************** Ron Cochran cochran@vbe.com 1002 Pembrook Dr. Neenah, WI 54956 voice-414-729-0742 When all else fails, sit calmly and breath conciously. --------------- MESSAGE bread-bakers.v096.n054.12 --------------- From: "Natalie Frankel" Subject: REC: Cranberry Pumpkin Bread Date: Sat, 9 Nov 1996 09:33:52 -0600 (CST) I don't like to post recipes until I've tried them, but I won't have a chance to try this before Thanksgiving. It comes highly recommended, so here you are. CRANBERRY PUMPKIN BREAD Makes 2 loaves, 16 servings each 3 1/2 cups flour 1 cup packed brown sugar 2 teaspoons baking soda 1 teaspoon baking powder dash salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 cup egg substitute or egg whites 1 can whole berry cranberry sauce 1 can pumpkin 1/3 cup applesauce applesauce 1 tablespoon grated orange peel 2 tablespoons chopped nuts, optional Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray. Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired. Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan. Per slice: Cal 97 Fat 1.3g CFF 11.9% Chol 0mg Carbo 19.2mg Fiber .3g Pro 2.4g Sodium 126mg Natalie Frankel --------------- MESSAGE bread-bakers.v096.n054.13 --------------- From: jonathan@cyberus.com (Jonathan File) Subject: Fat-Free bread recipe Date: Mon, 4 Nov 1996 16:46:06 -0500 (EST) This is called: English Muffin Bread. It's one of our favourites and does not have any fat. Of course it is great fresh, but also wonderful toasted, in the event that there are any leftovers. The consistency is much like English Muffins. English Muffin Bread Water 1.25 cups Flour 3 cups Sugar 2 tsp Salt 1 tsp Baking Powder 1/4 tsp Dry Skim Milk 3 Tbsp Yeast 1/2 Tbsp rapid rise or 2 tsp regular This is also good with 50/50 mix of bread flour and whole wheat flour. When doing this, I add 1 Tbsp gluten. Jonathan --------------- MESSAGE bread-bakers.v096.n054.14 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Response to Michael Seltzer Date: Fri, 8 Nov 1996 10:01:46, -0500 Dear Michael, I saw your note on the BBD and would like to respond, although not exactly in the manner you requested. I would be happy to send a copy of our E-Mail catalog to you or anyone else, who wants one. We are having a holiday special, which started on November 1, which provides a gift to you consisting of a 17.6 ounce package of SAF Instant French Yeast, or a one pound bag of CT-1 dough conditioner, with every purchase of a Zoji S-15A, or a Miracle Mill. These are $7.50 values, and you can take your choice, at no charge with your purchase. [Catalog and other comments removed...please write directly to Irwin@prodigy.com (MR IRWIN H FRANZEL) for the catalog...Reggie & Jeff] --------------- MESSAGE bread-bakers.v096.n054.15 --------------- From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Subject: Zojirushi ABM Date: Sun, 3 Nov 1996 10:25:32 -0600 Mike, I recently bought a Zojirushi BBCCS-15A and it is one of the best purchasing decisions I ever made. In my opinion, the *only* place to get one is by mail order from Delta Rehabilitation in Florida. Mr. Irwin Franzel, who frequently contributes to this list, is truly an angel and will do everything he can to make sure you are pleased with your purchase. Delta Rehab currently offers the Zo for $239 including shipping and insurance (no sales tax unless you live in Florida). Sometimes they have machines with minor dents from shipping that sell for a bit less. My advice is to write to Irwin and ask for an e-mail catalog and ordering information. I would also strongly recommend that if you bake bread when you are around to tend to the dough and do special things with it, you spend an additional $25 for the Finnish Pan(tm). This pan lets you bake bread in the ABM with no holes from the hardware, and you can use it to make specialties like stuffed bread, cinnamon buns, and other delights. (You put the dough into this pan at the start of the 2nd rising period; baking in it also prolongs the life of your regular pan and paddle.) Sorry I can't offer a comparison of the S15A with other Zo models (the only other ABM I've used is a West Bend). But if you can manage the cost of the S15A, go for it. You won't be regret having bought the best. Regards, Bonnie Briscoe =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bonnie Briscoe internet: bbriscoe@infolink.morris.mn.us Briscoe & Associates -- Editorial Services & Training Program Development 500 East Third Street phone: 320-589-1258 Morris, Minnesota, USA 56267 fax: 320-589-1754 Language is all that separates us from the lower animals-- and from the bureaucrats. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= --------------- MESSAGE bread-bakers.v096.n054.16 --------------- From: qoe@sna.com Subject: One recipe on one page. Date: Sun, 3 Nov 1996 22:24:09 -0800 (PST) Dear Arlene, When I want one recipe I copy it to an email message and send it to myself. I just get the one recipe on one page. Then I can forward it to others if I like it. :-) __________________________ |\/\/\/\/\/| Lynne Miles \0 0 0 0 / qoe@sna.com |~~~~~~| Orangvale, CA --------------- MESSAGE bread-bakers.v096.n054.17 --------------- From: LIR119@delphi.com Subject: recipe: deep dish pizza dough Date: Tue, 05 Nov 1996 06:42:43 -0500 (EST) I recently posted this recipe on a newsgroup in response to a person looking for deep dish pizza dough using cornmeal. Its one of my favorites and the dough may be made in the breadmaker almost as is. I thought you'd enjoy this one as much as I do. CHICAGO DEEP DISH PIZZA DOUGH 1 pkg yeast 1 tsp sugar 1 cup tepid water 2 1/3 to 3 cups bread flour 1/2 cup yellow cornmeal 1 tsp salt 1/4 cup oil Dissolve yeast & sugar in 1/4 cup of the water till foamy.Combine 2 3/4 cups flour, cornmeal, salt,oil and remaining 3/4 cup water ina bowl. Stir in yeast mixture vigorously. turn out to a floured surface and knead smooth and elastic, adding more flour if necessary to create a springy dough. Let rise double in an oiled bowl. Punch down and push dough into a deep dish pan or 12 to 15 inch pizza pan.The dough will rise as you are preparing the toppings. Top as desired. Bake in a preheated 500 degree oven for 15 minutes. Lower heat to 375 and bake until bottom of crust is light brown about another 25 minutes or so. Serve Immediately source: Real American Food Note: for my abm I put in 1 cup water, 1/4 cup oil( I like olive ) 3 cups flour, 1/2 cup cornmeal, 1 tsp salt, a tsp sugar, 2 tsp yeast and use the dough cycle . Follow your manufactures instructions to make dough in your abm . If you dont use the dough immediately you can freeze it or refrigerate it in a large floured plastic bag overnight.Punch it doen now and then in the bag when you think of it :) Enjoy! Joan,"Flour Power" ' `[1;33;45mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n054.18 --------------- From: witchy@sullivan.hwy66.com Subject: Re: Digest bread-bakers.v096.n050 Date: Sun, 3 Nov 1996 10:50:39 +0000 I hope that I am posting this right. Please excuse me if I am not, but let me know. My name is Elaine and I love baking bread. I don't use a bread machine. I was wondering if those of us that don't use these machines are on here also? If so, cool. I was also wondering if there is anyone who is good and willing to take a bread machine recipe and make it into a regular recipe? Is it possible to just take the ingredients and do the rest by nature? Elaine --------------- MESSAGE bread-bakers.v096.n054.19 --------------- From: cbacke@lsumc.edu (Backes, Cheryl) Subject: bad breadman Date: Mon, 4 Nov 1996 10:35:02 -0600 I've been reading with gread interest the stories about the Breadman/Plus. I purchased one two years ago and have almost driven myself insane trying to get it to work. I have baked bread by hand for over 20 years, and I have a background in Microbiology, so it was a real shock to me when I could not get decent bread out of the bread machine I had wanted for so long. For the first six months, I contacted the company trying to get their guidance. I must have tried every trick known to breadbakers to get this thing to work. I added gluten, lemon juice, dough conditioners, less water, more water, King Arthur flour, seven different types of yeast, bottled water..... The testing went on and on. I never have gotten what I consider a great loaf of bread out of the machine. Most loaves rise and fall tremendously, and all of the crusts are much too crispy for my liking. I have never gotten a boxed mix to work, even one of theirs. I suspect that it is a thermostat problem, but the company would never admit to that. The last conversation I had with the company, they said, "It doesn't take a rocket scientist to make bread in a bread machine!" What does it take? I only use the machine for kneading now. I feel like throwing it out of the window, but it was so expensive! When I have served my time with this machine, I will definitely invest in a Zo. It gives me a little satisfaction to know that other people have had similar problems with this machine, and we can get the word out. Cheryl Backes --------------- MESSAGE bread-bakers.v096.n054.20 --------------- From: tshih@ucsd.edu (Timothy Shih) Subject: Basic dough/bread questions Date: Sun, 3 Nov 1996 21:45:33 -0800 Please help me with some basic bread questions. Thanks in advance, Why does dough have to be risen twice? What happens if risen only once or if risen 3 (or more) times? How many times will dough rise before the yeast becomes "exhausted"? How come my machine never makes bread like Wonder (super soft air/pillow) bread? Is it possible to over knead dough? What happens? Can I (should I?) add preservatives to keep my bread longer like store bought? Any ideas about a "rest" period in bread kneading, what's that all about? All other things being equal, do different yeasts make the bread taste different? Wow, what a handful, thanks for any help, Tim --------------- END bread-bakers.v096.n054 --------------- -------------- BEGIN bread-bakers.v096.n055 -------------- 001 - qoe@sna.com - What to do with dough? 002 - Irwin@prodigy.com (MR IRW - News about Yeast 003 - FORD_KAREN/TUC_06@burr-br - Miscellaneous 004 - jowen@OREGON.UOREGON.EDU - Re: please help me print! 005 - Reggie Dwork I have a Breadman II machine and love it. Enjoy experimenting with recipes >that look delicious. Thank you all so much for posting several great ones >to this list. My problem is, I don't know how to just print a recipe from >the long digest. I have thus far been printing out everything if I want to >have a recipe for my files. I know there must be a way and I would >appreciate any help you can give me. Thanks so much. Arlene - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund/FAHTML/FAHome/ --------------- MESSAGE bread-bakers.v096.n055.5 --------------- From: Reggie Dwork Subject: Purchasing Bread Machines Warning Date: Sat, 9 Nov 1996 10:35:52 -0800 (PST) To everyone who is interested in purchasing a bread machine from anywhere/anyone. Be sure that before you purchase it that you get a written money back, no questions asked guarantee. As many people on this list have experienced, too many machine manufacturers have quality control problems and refuse to admit it. It's best to return it to the store and let them fight with the manufacturer. We bought our Zo from Macy's and returned the first 2. They were both defective. When we returned them we were asked *no* questions other then what was wrong with it and did we want a full refund or exchange. We opted for an exchange each time and now have a wonderful machine that we are extremely happy with. Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n055.6 --------------- From: fernpitt@juno.com (Fern A Pitt) Subject: Which Machine to Buy Date: Mon, 4 Nov 1996 22:17:18 PST Hi everyone, I recently returned my Welbilt #6000 horizontal (2 lb) abm becuz it was defective. I'm a little leary to repurchase the same one (and the store didn't have a replacement for me anyway). I'm curious to know what brand of abm everyone has and would u recommend it or not? U can send your posts privately to me if u'd like. Thx a bunch Fern fernpitt@juno.com --------------- MESSAGE bread-bakers.v096.n055.7 --------------- From: Reggie Dwork Subject: Mint Pizza Dough And Shrimp Topping Date: Sat, 9 Nov 1996 10:33:52 -0800 (PST) This was really incredible!! Reggie * Exported from MasterCook * Mint Pizza Dough And Shrimp Topping Recipe By : The Best Pizza Is Made At Home, Donna German Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Dough Setting Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Active Dry Yeast 2 C Bread Flour 1/4 Tsp Salt 1 Tbsp Dried Mint Flakes 1 Clove Garlic -- Minced Or Pressed Olive Oil -- (I Omitted) 2/3 C Lukewarm Water Topping: 1 1/2 Tsp Olive Oil -- *Note,Optional 2 Oz Feta Cheese -- To 3, Crumbled 1/2 Lb Shrimp -- **Note 2 Cloves Garlic -- Minced,**Note Mozzarella Cheese -- Grated,***Note Mint -- Or Cilantro, Basil -- To Taste *NOTE: Original recipe used 1 T ... we reduced it. **NOTE: Can use more shrimp to your liking. We used 3/4 lb and omitted the mozzarella as Jeff doesn't deal well with lactose in cheese. Shell, devein, cook and dice shrimp. Original recipe did NOT use the garlic cloves for the topping. I added it and it was really good with it. ***NOTE: 1 - 2 C, we left the mozzarella out completely and could really taste the wonderful flavor of the shrimp and feta. If using chopped fresh mint, use 3 T or a scant 1/4 C. This dough is superb topped with any Greek or Middle Eastern topping. Bread Machine Method: Warm liquids to lukewarm, 110 deg F. Add ingredients to your bread machine in the order specified for your machine. Use the dough cycle, which will knead the dough and allow it to rise on time. It is not necessary to let the dough rise any longer than 1 hr. If your machine has a double kneading dough cycle, remove the dough after an hour or so and turn off your machine. Allowing the dough to knead the second time causes bubbles that are difficult to roll. Either active dry or rapid rise yeast can be used. It is not necessary to proof the yeast in water; just mix it in with the flour. Food Processor Method: Warm liquids to lukewarm., 110 deg F. Combine all dry ingredients (including yeast) in a food processor bowl (steel blade) and process for 10 seconds. Either active dry or rapid rise yeast can be used. It is not necessary to proof the yeast in water; just mix it in with the flour. Pour the oil and remaining liquid ingredients through the feeding tube until the dough forms a ball. If the dough is sticky, add flour a tablespoon at a time until the dough is not sticky. Process dough into a ball, place it in a greased bowl and cover with a kitchen towel. Place the bowl in a warm, draft-free location for 50 - 60 minutes. Heavy-duty Mixer with Dough Hook Method: Prepare dough as you would for a food processor. Allow to knead for about 5 minutes. Add just enough flour to cause the dough to cling to the dough hook. Allow the dough to rise and in food processor instructions. By Hand Method: If using a quick or rapid rise yeast, mix it with the flour. There is no need to proof it. If using active dry yeast, place 1/4 - 1/3 of the warm water in a large bowl and sprinkle a pinch of sugar and the yeast into the water. Stir until dissolved and let sit in a warm, draft-free location for 5 minutes. Add remaining water (liquid) and oil and stir well. Add all remaining ingredients and stir together until you can no longer work the dough with a spoon. Turn out on a lightly floured counter. Pat the dough into a ball and flatten it slightly. Fold the dough over, and using the heels of your hands, push the dough away from you with a rolling motion. Rotate the dough one quarter each time you repeat the process. Continue kneading the dough for 5 - 10 minutes. Place the dough in a large greased bowl and cover it with a clean towel. Place it in a warm draft-free location (such as an oven or microwave) and let rise for 50 - 60 minutes. Preheat oven to 475 deg F for at least 30 minutes if using a pan and from 30 minutes - 1 hr if using a stone. Grease the pizza pan with olive oil or spray it with nonstick vegetable spray. If using a peel and stone, dust the peel with cornmeal to prevent the dough from sticking so that you can easily slide it off the peel and onto the stone. Or cut a parchment paper circle slightly larger than your pizza, put the paper on the peel and make your pizza on the paper. You will slide pizza and paper onto the stone. After the dough has risen once, divide it in half, roll it out on a lightly floured or cornmeal countertop or hand stretch the dough into a circle. Pick up the dough and turn it over and roll or stretch from the center outwards until a circle is formed. Dust the dough with either flour or cornmeal, only as needed to prevent sticking. The thinner the dough the thinner the crust. A thinly rolled dough that does not rise a second time (after rolling) will give the thinnest crispest crust. Lay the dough on your prepared pan or peel. Pull the dough up around the edges of the pan so a slight lip is formed, and crimp the edges. For a thin crisp crust top and bake immediately. For a thicker chewier crust allow to rise for 15 to 30 minutes. The longer the rise the thicker the dough. Top after rising and then bake. Place toppings to leave 1/4 - 1/2" border to prevent spillage and provide a crust to hold while eating. Bake on the bottom rack of the oven or directly on the pizza stone until golden brown, 5 - 10 minutes. Makes one (15") or two (10") pizzas Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 365.7 Fat 6.9g Carb 51.8g Fib 2g Pro 22.2g Sod 379mg CFF 17.2% --------------- END bread-bakers.v096.n055 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved