Subj : Re: Apricot-Almond Bread
To   : Dave Drum
From : Ben Collver
Date : Sun Dec 03 2023 15:55:32

 Re: Re: Apricot-Almond Bread
 By: Dave Drum to Ben Collver on Sat Dec 02 2023 05:56:00

DD> But, I once had a braided stollen and it made such a nice looking
DD> presentation that's the way I do mine.  Bv)=
DD>       Title: Holiday Stollen

Thanks for the recipe.  I'll put it on my to-do list to try making
braided holiday stollen.  I've made braided challah in the past, and
was pleased with my results.

I'm on the road.  A friend treated me to homemade pizza baked in a
cast iron frying pan.  It resulted in a thick, spongey crust that
soaked up oil from the frying pan.  It reminded me a little of the
deep dish pizza that they used to serve at Izzy's.

His pizza dough recipe went roughly like this.

1 c Flour
1 c Water (if i recall correctly)
2 ts Yeast
1 ts Salt
2 tb Olive oil; up to 4 tb

Mix all ingredients in bowl.
Let rise for 30 minutes at room temperature (72-74 degrees F).
Punch down.
Let rise for another 30 minutes.
The more it rises, the better.  It neeeds to double.
Spread out and up edges of cast iron skillet (8 to 10",
if i recall correctly).
Preheat oven to 450 degrees F.
Construct pizza as usual.
Bake pizza for 14 to 17 minutes.
Enjoy!

You are viewing proxied material from endofthelinebbs.com. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.