Since the day I left Poland I miss good breads. Though, I don’t miss it that much to be willing to pay $5 or more for a loaf. No ma’am. More likely I’m willing to learn to make my own. And I’ve tried… .
As Bob Ross in his TV show “The joy of Painting” would say: “We don’t have mistakes here, we just have happy accidents.” I go with his “ideology” in my baking journey. It really helped me in my countless tries to bake a bread. Edible one.
It happened only once before.
It was Irish Soda Bread and it was edible because I was so hungry for that bread that I would call “yummy” whatever I’d have baked that day.
Anyway, my happy accident begins a few days ago. That day we had pizza for dinner. I used only half of the dough for one very thin pizza (that’s how my husband likes it) and one very thick and fluffy (that’s how I like it). While eating my pizza I’ve noticed the crust is very bread-like. I got a little bit excited about that but having my experience in baking breads I knew I shouldn’t get too much excited So I didn’t.
I stored the rest of my pizza dough for two days in the fridge. After that I took it out and using only half of the dough I shaped it in a round ball and let it rise for a few hours until doubled in size. From the rest of that dough I made pizza (we like pizza, A LOT!)
Isn’t it a beauty!?
This is my recipe for the dough:
1 tbsp sugar
1 tbsp salt*
1 pkg yeast
2 cups lukewarm water
1/4 cup vegetable oil
3 cups all purpose flour**
1 1/2 cup whole wheat flour**
*If you make it just for pizza skip the salt.
** plus extra flour (which ever you prefer) if the dough is still too sticky
How to make it:
dissolve sugar and yeast in large bowl; let stand until bubbly
stir in the flour and knead until smooth
turn into greased bowl and let rise covered in a warm place until doubled
cut into 4 or 2 pieces (it depends on how big bread loafs you want)
shaped in long or round shapes
put it on greased baking pan
let rise until doubled*
bake in 400 F for 30 minutes or until the skin is golden brown.
*if you making pizza you don’t have to make that dough to rise twice. one time is totally enough.
Sometimes when I make pizza I add fresh herbs and different spices to the dough. What to add is really up to personal likes and dislikes. Feel free to experiment
- Buttermilk Herbs Pizza Dough (momphotographer.wordpress.com)