Updates and a New Recipe!

So an update on the hot cross buns. They worked! Mom like them, said they were really good. Maybe not spot on, probably due to the fact that, I, unlike Freihofers, don't use crap ingredients. Just real stuff for me, and... no preservatives. And here it is as promised a really great pizza crust recipe!

Pizza Crust


2 pkgs yeast or 4 1/2 tsp
2 Cups warm water 105-115 degrees
1 tsp sugar
2 tsp salt
4 1/2 cup unbleached all-purpose flour
2 tbsp olive oil

Use a large bowl (12 cup or more)  Put yeast in the bowl and add warm water and sugar. Mix it around and let it get frothy. This should take about 10 minutes or so. Add 2 cups of the flour and still till it is smooth and well mixed.  Add another cup of flour and continue to mix.  Add fourth cup of flour, continue to mix then add the last 1/2 cup of flour. When your dough is all combined, add oil, and mix.  Knead for 5 minutes, or until it's smooth. Take a good look at the dough, is it smooth or does it look lumpy? If its lumpy keep kneading. If it's still sticking to your hand add a little oil. Once it's smooth, let sit to rise until doubled in volume. Some place warm is best, on stove if its warm or on a radiator. Once its risen, punch it down and divide. You can get 3- 12" pizzas out of one recipe. Divide in two for 2- Sicilian crust pizzas.  Drop some oil inside of a Ziploc and place your portioned dough into the freezer. Take out in the morning and put into the fridge to thaw for dinner. Take out a couple of hours before baking to let warm and rise again. Try not to work the dough to much.

Note: To do my mixing and kneading, I use a Kitchen Aid mixer. I start with the paddle to incorporate all flour and oil then switch to the dough hook to knead. Still knead about 5 minutes, keeping and eye for the smooth dough.  Some mixers can not handle dough, keep an eye on your machine as not to burn out the motor.

Bake at 425 degrees, on a greased  cookie sheet.

Recipe Courtesy of:   Pirma! Recipes of Choice by Laurina Filippini Holte

Hot Cross Buns & Chores. Is your Satuday this exciting?

So I'm boldly going into the world of yeast breads. Very slowly, but I'm still venturing. Dipping my toe in, I guess. I was never very good at it, but I've made progress with the rising and the proofing, so I feel that it's time to make a go. I worked on the hot cross buns for my MIL last night. She remembers the original Friehofers ones. No icing crosses, and come to find out, they are pretty much a cinnamon bun with raisins in it, and a sugary top. I think I made a pretty good stab at it last night. K said that the sugary top was right, just needed more sugar, and they weren't bad, but more raisins and more cinnamon.  So I'm going to take a few down to Mom's and see what she thinks of them. 

I'm beginning to be a pro at pizza dough, I've got a really great, simple, dough that I'll make sure that I share the recipe for. It's super easy and it freezes well and, It works out to be so much cheaper then getting a pizza in. Well today is a chore day, aren't all Saturday's chore days? At least in my house then are. I'm needed in the yard and at the wash machine. So off I go!!

When your not sure what to do, God kicks your ass down the right path.

Thanks goes out to the big guy.  I know he has led me down this path and hopefully I chose wisely.  No poor Indiana Jones references here. I had a meeting this week with what should be a great place to bake out of. I don't want to mention names till I know for sure. It involves production for them as I do production for myself.  This could work. Besides, it's a real kitchen.

Business is picking up!  Word is spreading and orders are coming in. It's AWESOME!!!  I can't thank everyone enough for all the support that I've gotten.  I keep thinking of things I want to make to add to the Menu. The half moons are delish and the brownies! OH the brownies!  I love that everyone is ordering them and it always seems that there is one left after I do the order.  It's dessert for DH and I. I'm only sort of complaining.   I think tomorrow is going to be Cinnamon Raisin Swirl bread.  Perfect for breakfast toasted with a little butter.  I'll work the recipie, and let you all know when it makes it to the menu.

It's getting late, and it's rained again. We got a quick thunder shower this evening. So there is nothing in the garden yet. I have some lovely plants that need to go in. Yet they sit in they're dirt waiting ever so patiently.  Well Top Gear is on, so off to watch crazy brits driving across the English channel.