Pizza Dough

a single batch serves 2

I've played around with different sizes and thicknesses for the pizza, and here's what I've learned.

Thick Crust
Single batch = one 9-in. round
Double batch = one 9 x 13 or two 9-in. rounds
Triple batch = one jelly roll pan or 12 x 16 cookie sheet with sides or three 9-in. rounds

Thin Crust
Single batch = two 9-in. rounds
Double batch = two 9 x 13 or four 9-in. rounds
Triple batch = two 12 x16 cookie sheets with sides

Note- If you have a pie or cake pan that is 7-in or 8-in round that's just fine too - the crust will just be a little thicker.
(By the way, you should use metal pans, I don't think glass will cook it right.)

Recipe

1/2 tsp. rapid-rise yeast
1/3 c. + 2 Tbsp. warm milk
1 tsp. sugar

*In a measuring cup warm the milk in the microwave, then add the yeast & sugar. Stir. Proof the yeast for 10 - 15 minutes

1 c. all-purpose flour
1/4 tsp. salt

*Mix together and then knead for 3 to 4 minutes - until smooth

Add 2 tsp. olive oil

*Knead for 5 minutes more - until oil is incorporated into the dough

*Brush your pan with 1 tsp. oil

*Roll dough out to a size that is slightly larger than the pan you are using, because it springs back.
*Lay your dough into the pan. Cover with plastic wrap and let rise in a warm place for 1 - 1 1/2 hours. (We put ours in our car if the day has been warm/hot and can get it to rise in an hour or less.)

(Alternate method is to heat oven to 150 degrees, turn it off and then while you're making the dough let the oven cool a bit - hopefully it will be the right temperature to put the dough into for rising. Check to make sure it isn't too hot because you don't want to melt your plastic wrap. I can usually get my dough risen in 45 minutes that way. But you HAVE to remember to take your pizza out of the oven while you preheat for the baking.)

*Preheat oven to 425 degrees.
*Bake for 5 - 7 minutes.
*Top with your sauce and toppings.
*Return to oven for 7 - 10 minutes more - until cheese is melted.


Note - If you use regular yeast you'll have to raise the dough twice. (make a dough ball, let rise, then punch down and roll out) And that makes the pizza dough take twice as long to make.

Naan Bread

I had this recipe in oz/g and have tried to convert ... hopefully it works. This recipe isn't completely authentic, but it tastes pretty good.

Ingredients:
14oz/397g (3 1/8 Cups) all purpose flour
1/3oz/9g (3 tsp) instant dry yeast
6 fluid oz/180ml (3/4 C) water
2 fluid oz/60 ml clarified butter, plus more as needed (there is a good tutorial for clarifying butter here: http://allrecipes.com/howto/clarifying-butter/detail.aspx)
2 oz/57g (a little less than 1/4 C) plain yogurt
1 egg
1 oz/ 28g (2 heaping Tbs) sugar
1 1/2 tsp /7.50g salt
2 Tbs/ 12 g poppy seeds or black onion seeds

1. Combine flour and yeast. Add the water, butter, yogurt, egg, sugar and salt and mix on low speed for 4 minutes. Dough should be elastic, but still wet.
2. Let rise till doubled, about an hour.
3. Divide the dough into 8 pieces. Pre-shape into rounds. Let the dough rest, covered for 15-20 minutes.
4. Gently stretch each piece of dough into a round 7inches in diameter, so that the center is 1/4 inch thick and the border is a little thicker. Pull one edge out to elongate each round slightly, creating a teardrop shape.
5. Place the breads on parchment -lined baking sheets (air-bake sheets work very well), brush them with butter and sprinkle with seeds on top.
6. Bake the naan in a 425 degree oven until golden brown and puffed, about 10 minutes. Cool completely on racks.  If you are baking on a regular baking sheet, you may need to reduce the temperature or turn the bread halfway through baking so that one side of the bread doesn't turn out too dark.

Contributed by Tess Douglas

Challah Bread (braided egg bread)

Challah Bread (braided egg bread)

Ingredients:
1 pkg. Active dry yeast
1 1/4 cups warm water
1 tsp salt
1/4 cup sugar
1/4 cup oil
2 eggs slightly beaten
2-3 drops yellow food coloring (optional)
5-5½ cups all purpose flour (un-sifted)
1 egg yolk beaten with 1 tbsp cool water

Directions
In a large bowl, dissolve yeast in warm water. Sir in salt, sugar, oil eggs and food coloring. Gradually beat in about 4½ cups flour to make a stiff dough. Turn dough out onto floured board and knead until smooth
(5-20 minutes) adding more flour as needed to prevent sticking.
Turn dough over in greased bowl; cover and let rise in warm place until doubled (1½ hours) Punch dough down; knead briefly on floured surface.

Braiding:
Divide dough in half. Split each half into three long strands. Pinch the tops of all three strands together and braid. Place braided bread into a loaf pan and let rise. When doubled, use your fingers to spread the egg yolk mixture evenly over the braid for a shiny finish.

Bake at 350 °F for 30-35 minutes. Bread is done when it sounds hollow when tapped. Remove from pan and let cool.
Makes 2 loaves.

Submitted by Jocelle Burdett

L.A. Temple Bread

3 cups warm water
2 pkg. dry yeast (each pkg is 2 1/4 tsp yeast)
1 Tbs salt
1/3 cup oil
1/3 cup honey
3 cups flour (white or wheat)

Combine ingredients and mix with hook on low (for compact mixer) until blended.  Add flour 1 cup at a time while mixer is going until dough pulls away from edge and bowl edge is clean (about 4-6 cups).
Mix in mixer for 5 more minutes. Divide dough and put into 2 loaf pans (use oil on your hands to keep from sticking to hands instead of flour).  Let rise 30 minutes and bake at 350 for 35 minutes.  You can make bread or rolls from this recipe.  It makes 2 loaves.

This recipe was submitted by Linda Larsen, who got it from Sister Bickmore in the temple presidency.  They make this bread in the temple cafeteria!

Rosette Rolls

3 to 3 and 1/2 cups flour
1 and 1/4 cup whole wheat flour
1 packet dry active yeast
1 cup milk

1/3 cup sugar
1/3 cup butter (you can use shortening as well)
3/4 tsp salt
2 beaten eggs

1.  in a large mixing bowl stir together 2 cups of the flour and the yeast.  in a medium saucepan heat and stir milk, sugar, shortening and salt til just warm and shortening almost melts.  add milk mixture to dry mixture along with eggs.  beat.  add as much of the rest of the flour as you can and knead til you have good dough.  (I actually use my bread machine to make the dough and let it do it's first rise: just mix yeast, sugar and warm milk- which I use food storage dried milk and water- and let sit for 5 minutes.  Then add everything else and let it do all the work!  Go to step 3 from here.)

2.  let rise for about an hour

3.  make them into whatever shape you want.  i make "rosettes" which, if you remember them, are basically like a pretzel wrapped in on itself.  rise 45 minutes.  (i let them rise with a little bit of real butter on them for salty yumminess on top.)

4.  bake @ 375 til golden..about 11 min. enjoy!

Submitted by Ela Wunderli

No knead Butter Rolls

Place in mixing bowl:
2 Tbs yeast (or 2 pkgs)
2 Tbs sugar
2 Cups warm water

Leave until yeast becomes active (about 5 minutes)
Meanwhile mix:

1 cup butter, melted (no substitutes)
6 eggs, beaten

Add to yeast mixture. Stir. Add:

1 cup sugar
1 1/2 tsp salt
8-9 cups flour (I usually add 9)

Directions:
Mix (do not knead)- dough will be sticky.  Put damp dishtowel over bowl and let rise until double.  Stir down (instead of punch down).
Refrigerate over night (or for 4-6 hours).  Dough will be harder.  Divide dough into 5 balls.  Roll out each ball like a pizza. Melt some butter and brush on the "pizza".  Cut into 12 slices, roll each slice up from big end to small end like a croissant shape.  Let rise (about 1-2 hours).

Bake at 375 degrees for 10 minutes.  Makes 60 rolls!

 Submitted by Nancy Jackson