Sunday Bread... cranberry tangelo

I have begun to expand on the rustic bread I make every week. This time I added tangelo marmalade and dried cranberries. My hope was to remake a bread I had found at a farmers market a few years ago that I haven't seen since. It was so good on its own, as toast, even for sandwiches. I'm so happy to say that my attempt was a complete success! I made this with the last of the tangelo marmalade I made last season... so I should go make more. However, cheating with store bought marmalade in any variety would be equally as good.

To make this I started with my rustic italian bread like usual and folded in the following as I shaped the loaves.

¼ C dried cranberries
¼ C tangelo marmalade (or any other citrus variety)

I folded the sides over in thirds and shaped the loaves into taught balls and baked just as usual. 


Party Provisions... pesto

A necessary staple for your party provisions line up. 

Blend it all in a food processor or blender. done! use 1 tbls. lemon juice and 1 tsp. of salt if you don't have preserved lemons. you can't go wrong with pesto, we use it on just about everything. 


Pizza Party

This pizza dough has become my bestest friend. It always turns out perfectly and once mastered, pizza at home is something that can't be beat. The kids love building their own and its easy to make dozens of dough balls for a pizza party, I just set everything out and away they go. I like to cook them on a pizza stone in the bbq but a super super hot oven works too. Way too hot here for that…

PIZZA DOUGH

Makes about five 10 - 12 inch pizzas


INGREDIENTS

5¼ cups AP or bread flour
1½ teaspoons active dry yeast 
1 cup warm water
2 tsp sea salt
2 T olive oil (optional)
1 T honey (optional)

Combine all ingredients and mix for about 1 minute, then let it rest for 5 minutes. Repeat this mix for 1 and rest for 5 routine 3 more times.

The dough should be soft , smooth and not too sticky. Form the dough into a tight ball and transfer to a bowl with about a tablespoon of olive oil in it. Roll the dough around and turn it over so the exposed top is covered in oil. Cover and set in a warm place for an hour or 2 until it is doubled in size. Once ready, gently turn the dough onto a floured surface and divide into 5 pieces. Gently form each section back into a ball, cover, and allow to rest for about 15 - 20 minutes. Or, at this stage you can tightly cover each dough ball and refrigerate until you need them. Once ready, take one section at a time and roll (I pull with my hands) out into the flattest circle you can manage. I pick mine up and turn it around like a steering wheel stretching as I go. Make sure you keep enough flour under the dough so it doesn't stick. Once you have a nice super thin circle you're ready to build.

For a margherita we add fresh tomato, mozzarella di bufala, and fresh basil.

I like to brush each round with olive oil and sprinkle with a little sea salt before I do anything else. Add whatever you want, the sky is the limit! Using a pizza peel, transfer your pizza to a screaming hot pizza stone and watch it closely, they only need a few minutes to cook if you have the temp right. Stretch, build, bake, repeat until your dough is gone.


School Treats

Its Saturday, or maybe Sunday, and you just remembered you need to send in 30 treats to your sweetest birthday child's class on Monday morning. Make these.

YOU WILL NEED

2 bags of pretzel rods
2 or 3 colors of Wilton Melts
Wilton Pretzel Bags
Sprinkle Mix made by me! try the shop or email me.
Ribbon

Start by melting your first color. Lay out enough parchment paper for your pretzels to rest on. Dip each pretzel rod about halfway and lay to rest on the parchment. While they cool, melt your next color. Dip again and allow to cool if you're going for a third color or dip in sprinkles and then allow to cool. Once the chocolate is completely set up you can put them into their individual bags and tie with ribbon. Done! 


Weekend Food... french toast

French toast is a staple at our house for special occasions or just every now and again. Make it and you'll see why.

Mix the up the above ingredients and dunk each slice of bread right before you put it on a hot griddle or in a hot pan, no need to soak. Add a splash of olive oil to the mix or spray the griddle or pan with coconut oil before so they don't stick. once they are brown they are ready for the butter and sugar station!

Set up the following on the counter:

  • 1 stick of melted butter
  • plenty of powdered sugar
  • cinnamon to sprinkle

The goal is to make a proper paste of butter and powdered sugar on each piece then sprinkle with cinnamon. No syrup required. You won't need to eat again all weekend!