Date: Sun, 11 Jul 2010 21:12:47 GMT -------------- BEGIN bread-bakers.v110.n022 -------------- 001 - Lois Omdahl - Pizza on the grill 003 - Reggie Dwork Subject: RE: Pizza on the grill Date: Sun, 4 Jul 2010 09:55:58 -0700 Hi, I've been making my own pizza since the early 60's when my 3 boys were very young. I grew up in Chicago in the days when 'thin' pizza was more popular than 'thick' pizza, at least on the north west side of Chicago (the late 1940's). I was very interested in trying to make pizza using a grill, but I don't have an outdoor grill anymore and only cook for myself. I got out my 12" cast iron skillet, made the Bobby Flay dough recipe (which is very similar to what I've always made), divided the dough into three parts and made 2pizza crusts on top of the stove in the dry skillet. It raised a little and got brown and was very good, except it was a little too thick for my taste. I froze the leftover dough and had one pizza for lunch the next day.I will continue to use this method - it's much faster than baking pizza in the oven and probably uses less gas to cook. I topped my pizza with tomato sauce with a little frozen pesto melted into it, sweet red pepper, onion and grated mozzarella. I did discover that the broiler on 'high' is a little too hot for the cheese, but it was still very good. By the way, the best way I've found to reheat left over pizza is in a dry skillet with a lid. The bottom crust crisps up and the stuff on top gets nice and hot without drying out. I will make 4 pizzas from the Flay recipe in the future. Thanks for all the good ideas and information. Lois Omdahl Shelton, WA --------------- MESSAGE bread-bakers.v110.n022.2 --------------- From: Judy L Subject: Pizza on the grill Date: Sun, 4 Jul 2010 14:43:19 -0700 (PDT) Wow, those are wonderful suggestions! I just bought one of those sheets with holes in it at Dollar Tree, also! Will have to give it a try. It's 90 degrees out there, though. No way either of us wants to leave our cool house to BBQ in the sun... Judy --------------- MESSAGE bread-bakers.v110.n022.3 --------------- From: Reggie Dwork Subject: Bread Machine Tropical Bread Date: Mon, 05 Jul 2010 23:38:34 -0700 Bread Machine Tropical Bread By Diana Rattray, About.com Guide A recipe for bread machine Hawaiian style bread with banana, pineapple, and coconut. This bread, from dj, makes a 1 1/2 lb. loaf. Ingredients: 1/2 cup canned pineapple chunks (chopped and well drained, save juice) 1/4 cup buttermilk 1/4 cup reserved pineapple juice 1 egg 1/2 cup sliced very ripe banana 3 cups bread flour 1/4 cup whole wheat flour 1 teaspoon salt 3 tablespoons butter 1 1/2 tablespoons sugar 1/2 cup shredded coconut 1/3 cup macadamia nuts, chopped 2 teaspoons active dry yeast Preparation: Add in order given in manufacturer's instructions, using light crust setting. --------------- MESSAGE bread-bakers.v110.n022.4 --------------- From: Reggie Dwork Subject: Carrot Pineapple Yeast Bread (Bread Machine) Date: Mon, 05 Jul 2010 23:45:41 -0700 Carrot Pineapple Yeast Bread (Bread Machine) A moist sweet yeast bread for breakfast, made in ABM. Cook time depends on machine. by mikekey 4 1/4 hours | 15 min prep makes 1 loaf SERVES 6-8 3/4 cup canned crushed pineapple, drained (reserve juice) 1/3 cup pineapple juice, reserved from drained pineapple 1/2 cup raw carrot, grated 1 1/2 tablespoons unsweetened applesauce 3/4 teaspoon vanilla extract 1/2 teaspoon salt 1 1/2 tablespoons brown sugar 3/4 cup rolled oat 3/4 cup whole wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons active dry yeast Put ingredients in breadmaker in order recommended by manufacturer. Set on medium crust setting, or white bread setting. When done, remove from pan and cool on wire rack 30 minutes. Slice and serve with butter and jam. Recipe #210712 (c) 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com --------------- END bread-bakers.v110.n022 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved