11.8.13

PIZZA BREAD

This bread is ready very fast and with minimal fuss. I call it pizza bread, because I use my standard pizza dough and bake it into two round loaves. This is the bread of choice when I have a short notice of company. If I start it at 2PM, by 6PM the fresh loaves are sliced and on the table.

PIZZA BREAD
2-1/2 cups flour
1 tsp sugar
1 tsp salt
2-1/4 tsp instant yeast [2-1/4 tsp = 1 package]
1/4 cup oil
1 cup lukewarm water desired toppings
 
• Place flour sugar, salt and instant yeast in a large bowl.
• Add the oil and the lukewarm water.
• Mix well.
• Let dough rest for 15 minutes.
• Transfer the dough to a stand beater and with dough hook attachment beat at medium high speed for 4 minutes. Or place the dough on a floured board and kneed until very elastic.
• Place the dough, it will be a bit sticky, in a lightly oiled bowl and turn over.
• Let the dough rise until doubled.
• Punch the dough down.
• Divide dough and shape into two balls.
• Preheat the oven to 400F.
• Place the balls on a parchment lined baking sheet.
• Sprinkle a little flour on the top and cut two slits into the dough.
• Let the breads double and then place them in the preheated oven and bake until nice golden brown.

 

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!