I feel like it’s being an eternity since I’ve been on here. Life has gotten busy, and I have slacked off a bit on the baking, but I hope to pick it up again soon. I started baking not only because of some dream of making the perfect bread, but also for health and economical reasons. My family has a better selection for breakfast and it saves us money.
In the process, we’ve designated Fridays as “pizza night”. This past Friday was really busy and with two very tired kids, I opted out of making pizzas. We decided to do it on Sunday instead.
What a great dinner that was, it gave me time to search the web for easy yeast recipe and I didn’t feel rushed to make it and have the kids in bed at a reasonable time.
I decided to use the recipe that comes on the back of the Fleishmann’s pizza dough yeast packet.
Ann Kroeger’s recipe was great! I did one cup wheat/white, the mixture was easy to make by hand and the dough was nice and fluffy. I set the oven at 375 and cooked for 10-15 mins. I think next time; I’ll set the oven at a higher temp and cook for the same amount of time. It wasn’t brown enough to hubby’s liking, and I ha v e to agree that it could have gone a little longer/higher.
The last time I used the packet instruction, it had a bland taste. I was wondering why until I realized that I forgot to add salt to the mixture. I’m not sure if that’s a rookie mistake or if I was just rushing. This time around, I decided to make a basil crust, I added maybe two tablespoon of dried basil to the mix AND I did not forget to add the salt.
The result was great, the crust was nice and soft the basil g e it extra flavor. I wonder how it will work if I used fresh basil? Again, I should have left this to cook a while longer, but the cheese was bubbling so much, I thought it would burn.
Oh and both make great leftovers. Since both didn’t cook till super brown, warming them up in the oven provides another day’s dinner. Add salad and viola!!