Mixed Grain Flour

3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt

Equipment For Making Pizza

• Bread Machine - this is probably the most useful (although you can get by without it) piece of equipment.
• Rolling pin - for those who don't want to toss the dough.
• Baking stone or bricks - a heavy duty baking sheet can be used instead.
• Pizza peel - paddle like tool for removing pizza from the oven - a couple of spatulas will work fine too.
• Pizza cutter - don't have one? Use a big knife.
• Cooling rack

To Mix Dough in a Bread Machine:

Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!
Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.

The method for making pizza no matter what kind or style you like.

1. Make the dough.
2. Make the sauce (not always necessary).
Some pizzas have sauces some don't. Not only does a sauce add flavor, it helps keep the cheese on the pizza.
3. Shred the cheese.
Cheese is probably the single most important ingredient. Don't be cheap when it comes to buying cheese. Buy fresh, whole cheeses. You and your taste buds will be glad you did. It's OK to grate the cheese in advance (Use a food processor for this) and keep refrigerated or frozen for later use.
4. Prepare the toppings.
Have all the toppings cut and ready prior to assembly. This makes the assembly fast.
5. Roll out the dough.
Roll out the dough on a clean dry surface. Use lots of flour so it won't stick.
6. Assemble and bake.
Place the dough on a cookie sheet or on your pizza peel. If using a peel, first sprinkle it with a little corn meal. The cornmeal acts like tiny "ball bearings" that helps the pizza to slide off into the oven.
Put the sauce on leaving a quarter to half inch border around the edge. This gives your pizza that pizzeria look. Cover with cheese. Also leaving a quarter to half inch border. Place toppings on top. Put pizza in a 450° F. degree oven for about 15 minutes or until the crust is golden brown. If you are using a pizza stone or bricks, always sprinkle corn meal on stone just before the pizza goes in. This helps the pizza not to stick here too.
Remove and let cool on cooling rack for 10 minutes. If you don't let it cool a bit before cutting the molten hot cheese will flow like lava off your pizza and on to your counter.
7. Slice it up and share with family and friends.

By replacing some of the Whole Wheat Flour with other flours (1 Cup Oat Flour +1/8 Cup Potato Flour or 1/2 Cup Rye Flour etc.) the texture, taste, and crust characteristics can be changed to your specific taste.
When changing the ingredients, remember that small changes to the amount of Water and Yeast may be required. Trying new combinations will enhance your bread making experience and give you a bread suited to your individual taste.
Remember that different whole grain flour will add some nutrients not found in Whole Wheat.

1/2 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon spicy brown mustard
1/4 teaspoon onion salt
Pepper to taste
Chopped parsley

DIRECTIONS
Shake ingredients in jar or cruet, or mix in small bowl. Makes 2/3 cup.

Rinse raspberries and allow to air dry on paper towels.
Place berries in a 6 cup jar. With a vegetable peeler, remove rind of lemon in a long single strip; add to jar of berries. Set aside.
Combine vinegar and sugar in a saucepan; bring almost to a boil over low heat, stirring constantly, until sugar melts. Pour hot vinegar over berries. Cover jar tightly; let stand at room temperature 48 hours.
Remove lemon rind; optionally, strain vinegar through several layers of cheesecloth to remove berries. Discard berries. Store vinegar in jars with airtight lids. Store jars in a cool dark place up to 6 months.
Serve vinegar mixture over salad greens. Yield 5 cups

Fruit Pizza

1 Tube pre-made sugar cookie dough
1 Pkg. Cream Cheese (8oz)
1 Jar Marshmallow Cream
Chopped Fruit of choice (Apple, Pineapple, Peaches, Bannana, Mandarin Oranges, Strawberries, Blueberries, etc.)

Spread cookie dough on cookie sheet like a pan pizza, bake until slightly golden brown on the edges. Mix cream cheese and marshmallow cream, spread on cookie, then add fruit.

Cheese Bread (Cheap)

Make bread and add 1 package of the "cheese" included in "mac & cheese".

"Schiacciata" An Italian pizza-type bread

1 envelope dry yeast
1/2 cup warm water
4 cups flour
3 tablespoons olive oil
Leaves of 1 large fresh rosemary sprig (optional)
Course salt

Dissolve the yeast in the warm water and let stand for 10 minutes. Heap the flour on a board and make a well in the center. Pour the dissolved yeast into this and add enough water to make a soft dough. Knead the dough for at least 10 minutes until smooth and elastic. Allow the dough to rise in a bowl with a cloth over it until at least double in volume.
Knead again briefly and roll out to about 3/8 inch thick. Let rise for about 30 minutes, brush the top with olive oil, sprinkle with rosemary and top with course salt. Bake in a preheated oven at 450 degrees Fahrenheit until golden brown (20 minutes?). This makes about 6 servings.

Pumpkin Chocolate Chip Bread

In a large bowl combine and mix well:

3 Cups white Sugar
1 (15 oz) can of pumpkin puree'
1 Cup Olive Oil
2/3 Cup Water
4 Eggs

In a separate bowl combine and whisk together:

3 3/4 Cups flour (1 1/2 Cups Fresh ground Spring Wheat, 1/2 Cup fresh ground Groats, 1 3/4 Cup Bread Flour)
1 tablespoon ground cinnamon
2 teaspoons Baking Soda
1 1/2 teaspoons Salt

Blend in the dry ingredients into the wet ingredients then fold in 1 Cup Semi-sweet chocolate chips and bake at 350 degrees F.
Place a piece of parchment paper on the bottom of the pans (or for less work use Pam with flour spray) to keep the bottom of the bread from sticking to the pans.
Cooking times are 34 minutes in small dark pans or 40 minutes in small light colored pans (dark pans cook quicker). I have not tried the 9X5 pans because they tend to have the middle colapse, however the reported cooking time for the large pans is 1 hour.

Optional items are: 1/2 Cup chopped Walnuts and 1 tablespoon ground nutmeg.

If you put the dough in muffin cups to cook, fill the cups 1/2 full and cook for 15 minutes at 350 degrees F.

The small dark pans are approximately 5 1/4" X 2 1/2" all measurements are at the top of the pans
The small light pans are approximately 5 1/2" X 3 1/4"
The larger light pan is approximately 7 1/4" X 3 1/2"

Bread Bowls

Ideal for chili, a thick, hearty soup or stew, these bread bowls are more than recyclable -- they're delicious!
3 cups Unbleached All-Purpose Flour
1 cup semolina
2 1/4 teaspoons instant yeast
1 tablespoon non-diastatic malt OR 2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water

Combine all of the dough ingredients and mix and knead them until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.

Divide the dough into five pieces, and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.

Uncover the dough balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls in a pre-heated 425°F oven for 18 to 22 minutes, until they're a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.

Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs). Yield: 5 large bread bowls.

Browning using various egg washes.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked. Depending on the ingredients added to the mixture, an egg wash can provide a variety of different appearances to the surface of baked goods. The following may serve as a general guide to be used for different surface results:

Whole egg and salt - provides a shiny surface

Whole egg and milk - provides a medium shiny surface

Whole egg and water - provides a golden amber colored surface

Egg yolk and water - provides a shiny surface with a golden amber color

Egg yolk and cream - provides a shiny surface with a darker brown color

Egg white - provides a crispy surface with a lighter coloring

Egg, water and salt.
Egg and milk.
Egg and water.
Egg yolk and water.
Egg yolk and cream.
Egg white.