Whole Wheat Rolls

Whole Wheat Rolls

1 5/8 cup water
1/3 cup packed brown sugar
2 tsp salt
4 2/3 cups whole wheat flour
3 tsp yeast

Place all in the bread machine in the order recommended by the manufacturer.  Mix on dough setting.
Shape and let rise until doubled (about 40 minutes)
Bake at 350 for 25-30 minutes.

I brushed mine with honey butter - yum!

French Bread - bread machine

French Bread
(I have used this recipe to make breadsticks, long narrow loaves or knots like in the photo.  Works well for all)

1 3/8 cup water
1 1/2 Tbsp olive oil
1 1/2 tsp salt
4 cups flour
1 Tbsp sugar
2 tsp bread machine yeast

Place all in bread machine and process on dough setting.
When completed remove from the machine and shape as desired. Let rise 45-60 minutes.  You can brush the tops with some beaten egg if you like.  This adds a nice gloss to the crust.  Bake at 350 for 20-25 minutes or until lightly browned. If desired, brush with butter while still warm.

Breadsticks and loaves - I divide the dough into 3 equal parts.   Two of these I shape into long slender loaves and bake in a French loaf pan.   I spray the pan with olive oil and sprinkle on a little corn meal. 
The third piece I divide into 12 equal pieces and roll each between my hands to make a rope about 6-8 inches long.  Spray a baking sheet and sprinkle with corn meal.  Place the ropes side by side, not touching, on the baking sheet.

Knots. -  Divide dough into 24 equal pieces.  Spray a baking sheet.  Roll each piece between hands to make a rope about 6-8 inches long.  Loop into a circle and push one end through the center making a knot.  Place these on the baking sheet, leaving some space between them.  I can get all 24 on my baking sheet (4 x 6) and they will rise and touch as they bake. 

Ciabatta

I used the Buttery Rolls  recipe to make some buns and came out like Ciabatta.  We loved it!

I made the dough according to the recipe then divided into 12 pieces.  I shaped each into a circle about 3 inches in diameter and 1/2 inch thick.  Place the rolls on a baking sheet and let rise for about 20 minutes. 
Bake at 350 for 20 -25 minutes, until golden brown.  Brush with margarine while still warm.

Slice in half by making a horizontal slice. 

Pizza crust - two recipes

Whole Wheat Pizza Crust -

original recipe found here

1 1/3 cup water

2 Tbsp olive oil

3/4 tsp salt

2 cups all purpose flour

2 cups whole wheat flour

2 tsp yeast



 Place ingredients in bread machine according to manufacturer's instructions and process on dough cycle.   Check after 5 minutes  - add a little water or flour if needed. 

When cycle completes, remove from bread machine and punch down.  Preheat oven to 400 F while shaping the pizza crusts.
The recipe makes 10 personal size pizza crusts or 3 12 inch circle crusts.  I sometimes make one large baking sheet (Pampered Chef) and 6 personal pizza crusts.  I always bake my crusts for about 10 minutes before adding toppings or freezing for later use.

To make personal pizza crusts -
Divide into 10 equal balls. (I weigh out 4 ounces of dough for each crust)
Rub a little olive oil over the bottom and sides of a 10 inch pie plate.
Spread one of the balls into a circle.  I do this directly on my clean countertop using a small rolling pin and rotating the crust.
Place in the prepared pie plate adjusting the crust if needed.
Pierce the dough with a fork numerous times.  This keeps the dough from bubbling up while baking.
Bake 10 minutes- just starts to brown but not cooked completely.
Add toppings and bake for 10 more minutes.

If you want you can cool after the first 10 minutes and freeze.  Wrap each crust in wax paper and place them in a gallon zipper bag. 
To use frozen crusts you can add toppings and bake from the frozen state, or you can warm up in the oven a few minutes before adding the toppings.

 One of my favorite combinations - homemade pasta sauce,  mushrooms, beef roast luncheon meat, green olives and mozzarella cheese.

Basic Pizza Crust
original recipe found here

1 cup water
2 Tbsp olive oil
3/4 tsp salt
3 cups flour
2 tsp yeast

Place ingredients in bread machine according to manufacturer's instructions and process on dough cycle. Check after 5 minutes - add a little water or flour if needed.

When cycle completes, remove from bread machine and punch down. Preheat oven to 400 F while shaping the pizza crusts.
The recipe makes 8 personal size pizza crusts.

To make personal pizza crusts -
Divide into 8 equal balls. (I weigh out 4 ounces of dough for each crust)
Rub a little olive oil over the bottom and sides of a 10 inch pie plate.
Spread one of the balls into a circle. I do this directly on my clean countertop using a small rolling pin and rotating the crust.
Place in the prepared pie plate adjusting the crust if needed.
Pierce the dough with a fork numerous times. This keeps the dough from bubbling up while baking.
Bake 10 minutes- just starts to brown but not cooked completely.
Add toppings and bake for 10 more minutes.

If you want you can cool after the first 10 minutes and freeze. Wrap each crust in wax paper and place them in a gallon zipper bag.
To use frozen crusts you can add toppings and bake from the frozen state, or you can warm up in the oven a few minutes before adding the toppings.