Perhaps this isn't the most attractive food photo ever, but I assure you, this was sicky sweet and all the sugar you could dream of in a breakfast food. Honestly, it was delicious. However, it was REALLY sweet. What's in the picture was breakfast for two days. I made this with some stale multigrain bread we bought at a farmer's market in the area. We'd gotten a free loaf (ProTip: Hit the farmer's market closer to closing time to get better deals and free stuff) in addition to the one we bought, and this one went stale. And TA-DA! oven-baked french toast was born.
Note: this recipe is great because you can make it the night before, let it sit in the fridge and then throw it in the oven the next morning. However, you don't have to let it sit overnight, and can bake it right away. Letting it sit overnight soaks the bread with the apple yummies, though.
ingredients:
2 apples, cored and cubed
3 tbsp Earth Balance
2 tsp cinnamon
1/4 cup sugar
1/4 cup maple syrup
1 cup apple juice or water
1 cup soy milk
1 tbsp lemon juice
1/2 tsp vanilla extract
4-6 thick slices of day-old rustic bread
directions:
In a medium saucepan, cook apples in Earth Balance on medium heat until apples start to soften. Add cinnamon, sugar, and maple syrup and cook until apples are soft. Pour half the ingredients to the bottom of an 8 x 8 baking pan. In a bowl, whisk together apple juice (or water), soy milk, lemon juice, and vanilla. Dip each slice of bread into mixture until fully covered, and arrange on top of the apple mixture in the baking dish. Pour remaining batter over the bread, as well as the remaining apple mixture. Cover and refrigerate overnight.
To cook, heat oven to 350 degrees, bake for 35-40 min. If desired, serve with maple syrup, but it probably won't need any!
Your favorite vanilla ice cream (I love So Delicious!) might also be a great addition, although if you want to be healthier, some veggie sausage patties would balance this out nicely and add a little protein to this carb coma.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Friday, October 2, 2009
Wednesday, January 30, 2008
pizza dough!
ingredients:
1 cup warm water
1 package yeast
1.5 tbsp sugar
0.5 tsp salt
2 tbsp olive oil
2.5 cups flour
directions:
yes, i know it's lengthy, but i've worked hard to make this dough awesome, so i wanted to share everything i could remember!
"proof" the yeast. (mix water, sugar, and yeast in a bowl and let sit for about 10 minutes. it should be foamy and stuff afterwards, indicating your yeast is alive. if it's not foamy or bubbly, chuck it and try again with new yeast.
add in the salt, oil, and flour till it's all or mostly in the mix, and turn onto a floured surface. knead it well with floured hands for about 10 minutes. don't tire yourself out right away, because 10 minutes can be a long time, but don't be lazy either! work the dough well. if it seems too "sticky" work in a little more flour at a time (you may need to add up to a half cup more), and if it's too hard and stiff, you can try wetting your fingertips and working in some water a few drops at a time. eventually this blob of flour, yeast, and water will magically transform into pizza dough. it will just kind of become sticky-tacky and smooth and lovely. it'll be like you've created a masterpiece. form your masterpiece into a little sphere.
in a bowl (i use the same bowl because i hate doing dishes, but a clean bowl actually works better), roll your ball in a couple teaspoons of olive oil (this is not necessary but it makes it more tasty and delicious, i promise, and it also makes it easier to get out of the bowl later), cover the ball in the oily bowl with a wet cloth, and sit it someplace warm for about an hour. if your kitchen gets really cold in the winter like mine does, you can turn the oven to 200f and set the bowl on the center of the stovetop, or put it on top of your fridge, or just risk it and let it sit for 90 minutes instead.
when you come back, your dough should have doubled in size. roughly. don't go nuts over exact proportions, because you're just going to do the best part ever at this point:
make a good strong fist, haul back, and *punch* your dough ball to deflate it. seriously. put energy in it. it's great stress relief. and while you've destroyed something awesome, it's all in the name of making something more awesome: pizza dough.
turn your deflated dough onto a floured surface (or not-- it's pretty greasy), and knead it for about a minute or so to get it back to being "dough-like."
now it's ready to use, or ready to store. cut your ball in half to make two roughly 12-14" pizzas. you can store the dough in an airtight container (i use zippered plastic bags) in the fridge for a few days, or freeze it. i rarely do either-- usually when word gets out there's fresh pizza dough made, we're having pizza RIGHT NOW.
to turn your dough into a pizza, flour the counter top, flour your fingers and a rolling pin, and take your half-ball of dough and start molding and stretching it into a little circle. if you're really hardcore, you won't need a rolling pin, but i am not that hardcore. once you've got a good circle started, start rolling it onto the counter in all directions, spreading it out evenly until you get to your desired thickness. the dough isn't going to rise too much more in the oven, so go ahead and make it as thin or thick as you like. i like mine really really thin, so i go until i worry about it stretching apart.
sprinkle some corn meal on your baking pan-- i HIGHLY recommend a pizza stone for this, but if you don't have one, a baking sheet or cookie sheet will do fine-- and lay your dough out on that. if you don't have cornmeal or dont want to use it, a little bit of flour will do fine too. technically spray oil will also do, but you may not want the extra fat and grease.
top with toppings, and bake at 500f (or as high as you're comfortable making your oven go) until the crust is browned.
ps: your pizza may not be round. don't worry. it'll still taste delicious!
potential futures for this dough:
breadsticks (cover with garlic salt and olive oil!)
calzones
1 cup warm water
1 package yeast
1.5 tbsp sugar
0.5 tsp salt
2 tbsp olive oil
2.5 cups flour
directions:
yes, i know it's lengthy, but i've worked hard to make this dough awesome, so i wanted to share everything i could remember!
"proof" the yeast. (mix water, sugar, and yeast in a bowl and let sit for about 10 minutes. it should be foamy and stuff afterwards, indicating your yeast is alive. if it's not foamy or bubbly, chuck it and try again with new yeast.
add in the salt, oil, and flour till it's all or mostly in the mix, and turn onto a floured surface. knead it well with floured hands for about 10 minutes. don't tire yourself out right away, because 10 minutes can be a long time, but don't be lazy either! work the dough well. if it seems too "sticky" work in a little more flour at a time (you may need to add up to a half cup more), and if it's too hard and stiff, you can try wetting your fingertips and working in some water a few drops at a time. eventually this blob of flour, yeast, and water will magically transform into pizza dough. it will just kind of become sticky-tacky and smooth and lovely. it'll be like you've created a masterpiece. form your masterpiece into a little sphere.
in a bowl (i use the same bowl because i hate doing dishes, but a clean bowl actually works better), roll your ball in a couple teaspoons of olive oil (this is not necessary but it makes it more tasty and delicious, i promise, and it also makes it easier to get out of the bowl later), cover the ball in the oily bowl with a wet cloth, and sit it someplace warm for about an hour. if your kitchen gets really cold in the winter like mine does, you can turn the oven to 200f and set the bowl on the center of the stovetop, or put it on top of your fridge, or just risk it and let it sit for 90 minutes instead.
when you come back, your dough should have doubled in size. roughly. don't go nuts over exact proportions, because you're just going to do the best part ever at this point:
make a good strong fist, haul back, and *punch* your dough ball to deflate it. seriously. put energy in it. it's great stress relief. and while you've destroyed something awesome, it's all in the name of making something more awesome: pizza dough.
turn your deflated dough onto a floured surface (or not-- it's pretty greasy), and knead it for about a minute or so to get it back to being "dough-like."
now it's ready to use, or ready to store. cut your ball in half to make two roughly 12-14" pizzas. you can store the dough in an airtight container (i use zippered plastic bags) in the fridge for a few days, or freeze it. i rarely do either-- usually when word gets out there's fresh pizza dough made, we're having pizza RIGHT NOW.
to turn your dough into a pizza, flour the counter top, flour your fingers and a rolling pin, and take your half-ball of dough and start molding and stretching it into a little circle. if you're really hardcore, you won't need a rolling pin, but i am not that hardcore. once you've got a good circle started, start rolling it onto the counter in all directions, spreading it out evenly until you get to your desired thickness. the dough isn't going to rise too much more in the oven, so go ahead and make it as thin or thick as you like. i like mine really really thin, so i go until i worry about it stretching apart.
sprinkle some corn meal on your baking pan-- i HIGHLY recommend a pizza stone for this, but if you don't have one, a baking sheet or cookie sheet will do fine-- and lay your dough out on that. if you don't have cornmeal or dont want to use it, a little bit of flour will do fine too. technically spray oil will also do, but you may not want the extra fat and grease.
top with toppings, and bake at 500f (or as high as you're comfortable making your oven go) until the crust is browned.
ps: your pizza may not be round. don't worry. it'll still taste delicious!
potential futures for this dough:
breadsticks (cover with garlic salt and olive oil!)
calzones
Subscribe to:
Posts (Atom)