In Response to Re: PEPPERONI BREAD:
Pizza Dough 2 to 2 1/2 cups bread flour 1 pack(1 Tbsp) rapid rise yeast 2 tsp. white sugar 1 tsp. salt 1/2 cup water, heated to 115-125 degrees 1/2 cup milk, heated to 115-125 degrees 1/4 cup extra virgin olive oil Cornmeal Lightly coat a large bowl with olive oil or spray, set aside. Combine flour, yeast, sugar and salt in the bowl of an electric mixer fitted with paddle attachment. Add warm water and milk and olive oil and mix on low speed until well combined, 2-3 min.. Dough will be soft. Dough can be done in a food processor fitted with a metal blade-combine flour, yeast, sugar and salt and pulse to combine. Slowly add water and milk, and 1/4 c. olive oil. Process until the dough forms a ball and rides the blade.. Process another 45 seconds, transfer the dough to a lightly floured surface. After you put the dough on the floured surface, knead the dough until smooth. about 8 min. Form dough into a ball, transfer to the prepared bowl, turning to coat all sides. Cover loosely with plastic wrap and a clean damp towel, set aside in a warm, draft-free place until the dough doubles in volume. 45-60 minutes. Preheat oven to 375 degrees. Spray pan, I use 16x10 or you could use a 18x12 pan. Sprinkle lightly with cornmeal, then tap the pan around to distribute it, like a real thin coating of it. After dough has doubled, punch it and place on floured surface, flour rollling pin and roll out to the correct size and place in pan. You can add whatever toppings and sauce you like. Note: I put the water and milk in the same pan to heat it and used my candy thermometer to reach the right temperature. I used my food processor and it works perfectly. There is plenty of dough to make it in a 18x12 pan. I used pizza sauce in a jar from Walmart(Great Value) I saute the sliced onions and red pepper until soft. so they will be cooked and not partly raw. Add mushrooms and mozzarella cheese. Bake at 375 degrees 25-30 min., or until golden brown. I hope I explained enough so anyone that has not worked with yeast before will not be afraid to try this. The reward is wonderful tasting crust. If there are any questions feel free to ask. I'm sure Gale will be willing to give advice she has been baking bread for years and I have just started. I'm sure there are a lot of our VBB's who also have more experience with using yeast.
Posted by Carol P
Hi Carol thanks for posting the recipe.I'm going to try this the next time I make pizza I'll just double it,I Have to make two.