Date: Sun, 21 Jun 2009 06:30:41 GMT -------------- BEGIN bread-bakers.v109.n024 -------------- 001 - Lorna Noble - Subject: Re: Pizza Dough --------------- MESSAGE bread-bakers.v109.n024.1 --------------- From: Lorna Noble Subject: Bread Bakers: Quick scone recipe Date: Tue, 16 Jun 2009 19:56:09 +0100 What to do when you need scones *now* and all your butter is frozen.... Ingredients: 1 cup cream (single or double) [in a complete emergency, sub 1/2 cup oil and 1/2 cup lemonade] 1 cup fizzy lemonade 3.5 cups self-raising flour (or 3.5 cups flour & 5 teaspoons baking powder) 1/4 teaspoon salt Method: Heat oven to 200C Mix all ingredients to make a soft dough. Pat out to 2 cm thick (almost an inch) on a floured surface. Cut out using a floured scone cutter. Place on a floured (not greased!) baking sheet. Brush tops of scones with cream/milk if you want a "bought" look. Bake for 18 - 22 mins until light brown on top and well risen. If your scones don't rise properly, try making the dough a bit thicker. Less than 2cm and they just don't rise. HTH. Lorna --------------- MESSAGE bread-bakers.v109.n024.2 --------------- From: Nan Hedrick Subject: Re: Pizza dough Date: Tue, 16 Jun 2009 20:10:26 -0700 Thanks, Guy, for the best home pizza method I've ever tried. I have a #12 cast iron skillet and it was the perfect size for the 2 of us. And, it was fast once the dough was made. Thanks for the warning to have everything ready! I can't wait to try it again with thinner crust, different toppings, etc. All the best, Nan --------------- MESSAGE bread-bakers.v109.n024.3 --------------- From: Judith Mayberry Subject: For Dave: The Art of Regional Italian Cooking Date: Sun, 14 Jun 2009 00:39:46 -0700 I have The Art of Italian Cooking by Maria Lo Pinto, and it's 56 years old. It is not The Art of REGIONAL Italian Cooking, however. It has one pizza crust recipe, for Sicilian Tomato Pizza, and it is conventional in that cake yeast is dissolved in warm water and added to sifted flour and salt on the board, then kneaded for 15 minutes. Then a little oil is worked in till it's a smooth ball. No cutting in shortening. But hark! A Google search turned up many copies of your book available for $1 plus shipping at: http://www.abebooks.com/servlet/SearchResults?tn=Art+Regional+Italian+Cooking Good luck in your quest. Judy Mayberry --------------- MESSAGE bread-bakers.v109.n024.4 --------------- From: John Hileman Subject: Speaking of pizza dough.... Date: Sun, 14 Jun 2009 08:23:06 -0400 For Dave, you inquired about a book called the Art of Regional Italian Cooking and indicated it is no longer available at your library. A couple of suggestions for you. Does your state have a interlibrary loan web site? For example, here in Pennsylvania, I note the book is available (only one public library in the entire state has a copy). Here, for an interlibrary loan, I must visit my local library, in person, to order it. You might also want to check the world catalog at http://www.worldcat.org/oclc/1572894. If you find that it isn't available in your state, please reply to the list and I will get the book and post the recipe. John --------------- MESSAGE bread-bakers.v109.n024.5 --------------- From: "Mary Fisher" Subject: RE: gas or electric Date: Sun, 14 Jun 2009 13:53:36 +0100 It's a subjective matter. I love gas hobs but since I've had an electric oven, fan assisted, my baking has been much improved. My cooker is gas hob, electric oven, the ideal combination for me. I can bake nine loaves of bread (in tins or free-form) at once without moving them round the oven, they all bake beautifully, evenly and at the same rate, that means that they are ready together and the power isn't being used for longer than necessary. So no tears from me! Mary --------------- MESSAGE bread-bakers.v109.n024.6 --------------- From: Rita Yeazel Subject: Baking Tiles Date: Sun, 14 Jun 2009 10:51:15 -0400 Are these unglazed quarry tiles and fire bricks food-safe? Are they lead-free? Rita --------------- MESSAGE bread-bakers.v109.n024.7 --------------- From: sblumm@comcast.net Subject: Grill Date: Tue, 16 Jun 2009 04:28:09 +0000 (UTC) I may have come to this discussion late so pardon me if I ask a question that has been answered. To make pizza on the grill should I use a baking stone (pizza stone) or unglazed quarry tiles? I realize that I can put the pizza directly on the grill ( - it is a gas grill - ) but I want to see how it works iwth the stone or tile. Thanks in advance for all answers. Stephen Blumm --------------- MESSAGE bread-bakers.v109.n024.8 --------------- From: apws Subject: Subject: Re: Pizza Dough Date: Wed, 17 Jun 2009 09:56:34 -0400 I've had a baking stone for years that I'm still very happy with. I use it for both bread and pizza. The trick is to get the stone very hot before you slide the pizza in. It's from Best Manufacturing and is available from Sur la Table: http://www.surlatable.com/product/kitchen+%26+bar+tools/specialty+tools/pizza+%26+pasta/pizza-bread+baking+stone.do?search=basic&keyword=baking+stone&sortby=ourPicks&page=1 --------------- END bread-bakers.v109.n024 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved