Wednesday, June 24, 2009
....Is so much better than the other stuff. If you can find a good dough recipe, stick w/it. Then add the toppings of your choice. The possibilities are endless.
1 cup warm water (about 110 degrees F)
3 tablespoons extra-virgin olive oil, plus additional as needed
2 teaspoons sugar (1/4 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces)
1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces)
1 1/2 teaspoons kosher salt (1/8 ounce
To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
Preheat oven to 425 degrees F.
Bake for about 5-6 min. Then add sauce and any other toppings that you want. Put back in oven and bake til cheese is melted and dough is golden brown.
Wednesday, June 10, 2009
This recipe comes from a fellow blogger. SimplyRecipes
I decided to give it a whirl and it is sooo good. The dough is very light and doesn't taste heavy at all. A perfect summer dessert.
Cherry Clafouti Recipe
Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish. In this recipe the pits are removed, making the clafouti easier to eat, but you can do it either way.
* 2 cups of fresh sweet cherries, pitted
* 2 tablespoons of slivered almonds
* 3 eggs
* 1 cup of sugar
* 1 tablespoon of brown sugar
* 1/2 cup of all-purpose flour, sifted
* 1/8 teaspoon of salt
* 1 cup of whole milk(I used soy light)
* 1 Tbsp of Amaretto -or- 3/4 teaspoon of almond extract
* 1 1/2 teaspoons of vanilla extract
* Powdered sugar for dusting
1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.
2 Whisk the eggs, sugars, salt, and flour together until smooth.
3 Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.
4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.