Subj : Apricot-Almond Bread
To : Ben Collver
From : Ruth Haffly
Date : Sun Dec 03 2023 20:22:19
Hi Ben,
BC> Thanks for the recipe. I'll put it on my to-do list to try making
BC> braided holiday stollen. I've made braided challah in the past, and
BC> was pleased with my results.
I made that once, now decades ago when our girls were small. Over the
years I've thought about doing it again but never did. Did make stollen
a couple of times while we were in Germany but have stuck mostly with
regular bread, pizza dough, quick breads and such like.
BC> I'm on the road. A friend treated me to homemade pizza baked in a
BC> cast iron frying pan. It resulted in a thick, spongey crust that
BC> soaked up oil from the frying pan. It reminded me a little of the
BC> deep dish pizza that they used to serve at Izzy's.
That does sound good--have to try it some time. Probably for Steve and
me, the 10" pan would work well but I've got other sizes that I could
try as well.
BC> His pizza dough recipe went roughly like this.
BC> 1 c Flour
BC> 1 c Water (if i recall correctly)
Given that you're useing only one cup of flour, you probably need only
half a cup of water. My basic pizza crust calls for 2 cups of flour (I
use whole wheat) plus bench flour for kneading and 3/4-1 cup of warm
water. Also calls for 1 TBSP each of yeast, oil, honey (or sugar) and a
pinch of salt. Mix, set aside while fixing toppings, then put everything
together. Bake at 425 (We've upped it to 450 sometimes) for 15-20
minutes, depends on how thick your crust is and how many toppings you've
put on.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... OH NO! Not ANOTHER learning experience!
--- PPoint 3.01
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