Homage

Let’s give a warm Homage welcome to today’s guest author – our great friend, Abbie! She is a phenomenal cook, so do whatever she says! ~K and J

So the other day I had this itch.  An itch unlike any other.

It was infectious, burning, all-consuming.

I had to make bread.

What?  Did you think I was going to discuss something else?  For shame!

Yeast is the foundational element of baking.  It’s what our foremothers slaved over, every morning, day after laborious day.  They didn’t have the option of pre-packaged, pre-made, pre-sliced, preservative-laden”bread.”  And, to be frank, they likely wouldn’t have taken to the cardboard variety anyway.  Just sayin’.

The warm, inviting smell of yeasty goodness is an aroma unlike any other.  It breathes of home, comfort, and warmth.  It beckons the weary traveler.  It makes husbands fall at their wives’ feet, offering to do anything for a taste.  And I do mean ANYthing.  Mine has completed many a cleaning endeavor (think bathrooms and vacuuming) for a bribe of homemade bread.  Yes, it works.  I suggest you try it then share with us what feats you were able to entice your hubby to perform.

Anyway.

I learned the art of homemade bread while on a 10 month stint in Africa.  My husband and I lived in extremely remote tribal regions, having to fly all our baking goods in (or drive for miles on unpaved, ghastly roads to find the nearest duka, of which would have nothing but cornmeal).  Pre-made bread was not an option.  It was trial by fire and my tush was burning.  Either learn to make it or whither away on beans and rice.  I chose the former. I’m glad I did.

Mixing, kneading, waiting, watching, punching, shaping, waiting, watching, baking.  These became my modes of pure joy. I know what you’re thinking:  “What a sad, sorry soul.”  I beg to differ.  It is an act of patience and precise understanding of elemental baking.  It is beautiful.  It is infectious.  It is my yeast…um…infection.

Let me spread the contagion.

One of my recent favorites is a recipe I’ve concocted for homemade, whole-wheat pizza dough.  It’s a fabulous way to practice with yeast while making something the whole family enjoys.  You can also double or triple the recipe, make up the dough, divide it into 4 or 6 crusts, and freeze for later.  There have been many-a-day that I’ve been too busy to cook and have pulled out a pre-frozen pizza dough in the morning to prepare for the evening.  It’s brilliant, and tastes much better than those far-under-par boxed Jiffy mixes.  Sorry Jiffy, you make me frown.

Shall we get started?

Here’s the printable recipe:

Abbie’s Whole Wheat Pizza Dough

(makes 2 crusts)

1 C warm water (105-115 deg–or just feel the water, it should be slightly warmer than lukewarm)

1 package (2 1/4 tsp) active dry yeast

1 T honey (or sugar, but honey dissolves better)

–Combine the three ingredients above in a large bowl of a heavy-duty mixer (such as KitchenAid) or in a large metal pot. Let sit until yeast is dissolved, about 5 min.  Once the yeast is dissolved, add the following ingredients to the yeast mixture in order given (I suggest mixing the dry ingredients in a separate bowl then adding in 1/2 C increments to the yeast mix):

1 T salt

1 T granulated sugar

1 1/2 C all-purpose flour

1 1/2 C whole wheat flour

–Mix on low speed or by hand for one minute, until all ingredients are incorporated and a soft dough is formed.

–Lightly flour a countertop and knead dough 10 min OR if using a stand-mixer, fix the dough hook attachment and put on medium speed 10 min.  Continue to add a small amount of flour while kneading until dough is smooth and elastic.  (Note: generally the rule of thumb is to slowly add enough flour while kneading so that the dough doesn’t stick to your hands or the countertop–when you reach this point the dough is ready.)

–Transfer dough to a large, well-greased bowl (a bowl that will allow for the dough to double in size).  Turn the dough around in the bowl to coat with oil and cover the bowl with plastic wrap or a dishcloth. Let dough rise in a warm place until doubled in size, 1-1 1/2 hours depending on the warmth of the room.

–Once doubled in size, punch the dough down, cover and let it rest again 5 min longer.  Prepare any sauces/toppings you plan to use.

*** It is at this point that you would prepare any dough that you’d like to freeze.  Once dough is punched down, divide it into two balls (or if you doubled the recipe, divide into 4).  Take out 4 large pieces of plastic wrap and spray one side generously with cooking spray.  Roll each ball up in a piece of plastic wrap (oiled side toward the dough, obviously) and stick each ball in the freezer.  When ready to bake, take out however many crusts you need, unwrap each, and place each in their own individual well-oiled bowl.  Cover each bowl with the already-used plastic wrap.  Set out on counter and let rise until you get home.  Punch the dough down and proceed with the following instructions.

–Preheat oven to 400 degrees.  Grease two pizza pans (or two large cookie sheets) and sprinkle with cornmeal.

Enjoy and spread the infection/love of homemade bread to all your friends,

I do believe K & J have caught it.

Tags: homemade bread, Me So Hungry Sometimes, pizza, Recipes