Easy Bread engine Pizza Dough

Making pizza at home is easy if you have the right tools and you'd be surprised how few tools you need. The dough is typically the part most population think is difficult to make but my 15 year old son who has no time is able to make is own pizza every night.

The only piece of "special" equipment you need is a bread motor with a dough setting. We had one sitting colse to from the home bread making craze a few years ago. The first thing you are going to need are the ingredients. Straightforward bread ingredients are all that is needed.
3 1/2 cups of flour (Bread flour for a slightly chewier crust.) 2 tablespoons of yeast (Normal yeast, not fast acting yeast.) 2 table spoons of honey (I add 3-4 tablespoons for a sweeter dough) 1/4 cup olive oil (This adds a lot of flavor.) 1/2 teaspoon salt (Don't skip this.) 1 cup warm water (Around 100 degrees.) Any other flavorings (I put Italian seasoning, 1 table spoon, garlic powder, onions, Etc.)Place all the ingredients into the bread motor and set it to the dough setting. This is the only part that takes some time. My motor runs an hour and a half and only needs to be checked once after 20 minutes or so to make sure the dough doesn't climb the side.

Bread Pan

Once the dough is done, spread flour over a large cutting board or a clean table. First divide up the dough because this is just a huge estimate of dough to work with. One method makes 2 large regular pizzas or 1 large pan style pizza.

Roll out the dough with a rolling pin. Roll away from you then turn the dough a quarter turn and roll again. Continue doing this until the dough is 1/4 inch thick for regular pizza or 1/2 inch for thick pan style.

Now you have reasonable and tasty pizza dough waiting for your toppings. Bake in a 400 degree oven for 20 miniature then check on it regularly until the crust is a golden brown.

Easy Bread engine Pizza Dough

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Bread Storage: Do it Right

Bread is best after it is just baked and still warm. The moisture has evaporated, intensifying the flavor, creating a soft and creamy taste on the palate. Finding what to do with excess bread is often problematic to maintain its freshness. Therefore proper bread storage can be vital to maintaining delicious bread for days after creation.

For more information on Bread Storage and other topics related to brewad handling as well as to see high quality reviews of bread makers on the market, please visit our Bread Maker Review Site.

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Food Storage Recipes: Whole Wheat Bread From Start to Finish

Homemade whole wheat bread is one of my top ten foods of all time. I normally don't even like wheat bread, but fresh whole wheat, hot bread, butter, and honey make it a favorite treat around our household. While it can seem intimidating to do this yourself, it really isn't once you get the hang of it. There are three components you need to learn about to make our own bread from scratch: the grain, the grind, and the bread.

THE GRAIN

Bread Pan

Types of wheat

Spring or winter: Winter red wheat tends to hava slightly higher protein and is a bit harder than content than spring. Winter red is better for baking bread. There is not a significant difference in hard or soft white wheat.

Hard or soft: Hard wheat varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients and are better for pastries, pastas, and breakfast cereals.

Red or white: Red wheats tend have a stronger wheat flavor than white wheats. Most red wheat varieties are hard, and most white wheat varieties are soft, but you can find soft red and hard white if you really prefer one over the other.

I have found the best wheat for bread to be hard white wheat (either spring or winter). It has a less "wheaty" flavor but still has a pretty equivalent nutritional profile.

Storage

If unopened, the optimum shelf life of wheat is 12 years or more. It is edible for a lot longer than that, but won't necessarily keep the same flavor or nutrient levels. If opened, wheat will stay good for about 3 years.

Once it is ground into flour, wheat loses most of its nutrients within a few days unless you store it in the freezer. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.

THE GRIND

A lot of people are intimidated by grinding wheat, or wonder how you grind wheat. It's actually really simple and wheat grinders are available in a wide range of prices. The main thing you need to decide is if you are planning to use your wheat stores on a regular basis and rotate through them, or if you only want to use your wheat in an emergency situation.

If you plan to use your wheat frequently it is worth investing in a quality electric grinder. I recommend the Wondermill Grain Mill after testing several of the popular mills on the market. It is the fastest, cleanest, quietest, and most convenient of electric grinders. For emergency-only usage, a hand grinder will be sufficient, but make sure that you get one that can still grind into a flour fine enough for bread. The Back to Basics grinder is the cheapest one I found that would still grind flour.

THE BREAD

After searching long and hard for the BEST whole wheat bread recipe, we finally found one that was darn near perfect. It was fluffy, delicious, good for sandwiches, and even the kids would eat it!

You can half this recipe and make one delicious large loaf

3 c. very warm water (but not too hot)
1 T. instant or quick rise yeast
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups whole wheat flour (hard white wheat is best)
1/2 c. whole oats
1/4 c. gluten w/ vitamin C

Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat your oven to 100-125 degrees.

Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even loaves. Pat down and roll into loaf shape, then put into greased bread pan.

Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air). Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25-30 minutes. Remove from pans immediately and place on a wire cooling rack.

Food Storage Recipes: Whole Wheat Bread From Start to Finish

About the Author:
Jodi has a passion for learning about emergency preparedness and food storage in order to help her family be prepared for any kinds of emergency situations. She shares more food storage recipes and other great tips for planning, buying, and eating your food storage over at her blog Food Storage Made Easy.

If you are new to food storage, sign up for the FREE BabyStep Checklists which will walk you through the entire process of putting together a basic emergency preparedness plan, water storage, three month food supply, and year supply of long term food storage.

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Food Storage Recipes: Whole Wheat Bread From Start to Finish

Homemade whole wheat bread is one of my top ten foods of all time. I normally don't even like wheat bread, but fresh whole wheat, hot bread, butter, and honey make it a favorite treat around our household. While it can seem intimidating to do this yourself, it really isn't once you get the hang of it. There are three components you need to learn about to make our own bread from scratch: the grain, the grind, and the bread.

THE GRAIN

Types of wheat

Spring or winter: Winter red wheat tends to hava slightly higher protein and is a bit harder than content than spring. Winter red is better for baking bread. There is not a significant difference in hard or soft white wheat.

Hard or soft: Hard wheat varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients and are better for pastries, pastas, and breakfast cereals.

Red or white: Red wheats tend have a stronger wheat flavor than white wheats. Most red wheat varieties are hard, and most white wheat varieties are soft, but you can find soft red and hard white if you really prefer one over the other.

I have found the best wheat for bread to be hard white wheat (either spring or winter). It has a less "wheaty" flavor but still has a pretty equivalent nutritional profile.

Storage

If unopened, the optimum shelf life of wheat is 12 years or more. It is edible for a lot longer than that, but won't necessarily keep the same flavor or nutrient levels. If opened, wheat will stay good for about 3 years.

Once it is ground into flour, wheat loses most of its nutrients within a few days unless you store it in the freezer. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.

THE GRIND

A lot of people are intimidated by grinding wheat, or wonder how you grind wheat. It's actually really simple and wheat grinders are available in a wide range of prices. The main thing you need to decide is if you are planning to use your wheat stores on a regular basis and rotate through them, or if you only want to use your wheat in an emergency situation.

If you plan to use your wheat frequently it is worth investing in a quality electric grinder. I recommend the Wondermill Grain Mill after testing several of the popular mills on the market. It is the fastest, cleanest, quietest, and most convenient of electric grinders. For emergency-only usage, a hand grinder will be sufficient, but make sure that you get one that can still grind into a flour fine enough for bread. The Back to Basics grinder is the cheapest one I found that would still grind flour.

THE BREAD

After searching long and hard for the BEST whole wheat bread recipe, we finally found one that was darn near perfect. It was fluffy, delicious, good for sandwiches, and even the kids would eat it!

You can half this recipe and make one delicious large loaf

3 c. very warm water (but not too hot)
1 T. instant or quick rise yeast
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups whole wheat flour (hard white wheat is best)
1/2 c. whole oats
1/4 c. gluten w/ vitamin C

Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat your oven to 100-125 degrees.

Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even loaves. Pat down and roll into loaf shape, then put into greased bread pan.

Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air). Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25-30 minutes. Remove from pans immediately and place on a wire cooling rack.

About the Author:
Jodi has a passion for learning about emergency preparedness and food storage in order to help her family be prepared for any kinds of emergency situations. She shares more food storage recipes and other great tips for planning, buying, and eating your food storage over at her blog Food Storage Made Easy.

If you are new to food storage, sign up for the FREE BabyStep Checklists which will walk you through the entire process of putting together a basic emergency preparedness plan, water storage, three month food supply, and year supply of long term food storage.

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