PIZZA

P I Z Z A

 

Pizza

Ingredients 

1 package dry yeast 

3 cups flour 

1 cup whole wheat flour

2 tablespoons olive oil 

1 teaspoons salt 

1 cup warm water

Optional: 2 - 4 tablespoons sugar

1 cup tomato sauce

2 cups grated mixed cheeses

Pepperoni

Method

1. Dissolve the yeast in ⅓ cup warm water, set aside.

2. Combine flours and salt. (optional sugar)

3. Add water, yeast mixture and olive oil.

4. Mix together.

5. Knead for 10 minutes

6. Place in an oiled bowl to rise, covered with plastic wrap. 

7. When the dough has doubled in bulk, about 2 hours, punch it down and divide in two. 

8. Let rest 5 minutes. 

9. Preheat oven to 400°.

10. Roll the dough with a rolling pin or stretch it over your fists until you have two 12 inch circles.

11. Place on pizza pan and prick with a fork.

12. Spread with tomato sauce, then the cheeses and pepperoni.

13. Let rest another 10 minutes.

14. Bake for 25 minutes, until lightly brown.  

Pizza was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe derived from The Fannie Farmer CookBook, the chapter on “Filled Things”, page 369 of the Twelfth Edition.  

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Whole Wheat Rolls

 WHOLE WHEAT ROLLS

Whole Wheat Rolls

Ingredients

3/4 cup All-Purpose Flour

1/4  cup WholeWheat All-Purpose Flour

1/4 cup sugar

1 yeast package

¼ cup warm water (for yeast)

salt

2 tablespoon butter

2 tablespoon vegetable shortening

1 slightly beaten egg (optional)

1/4 cup warm water

1/4 cup warm milk

Method

1.          Blend flours, sugar, and salt together.

2.          Add butter and vegetable shortening to dry ingredients; cut the butter and vegetable shortening into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency).

8.          Cover and leave it to rise for approximately 1 – 2 hours.

9.          When risen punch down and loaf out into desired pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 450° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of bread.

13.       Remove from pans and cool completing before bagging.

Whole Wheat Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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