Monday, March 12, 2012

Pizza Bread with Baked Better

This bread recipe starts very simply with a bread mix.  Now, those of you who read my blog regularly know that I generally make my bread from scratch.  I would rather get in the kitchen and get my hands dirty, at least when it  comes to bread.  I take plenty of shortcuts with other dishes, but there is just something about bread that I want to be fully involved with.  Maybe its the yeast or the feel of the dough, honestly I don't know, but I love it.  When I got an email from Baked Better, I thought hmmmm? I don't really do bread mixes, but what the heck I need to learn to think outside the box.  I must say when I received the product, I was beyond excited to learn that while one need only add water to the Baked Better mixes you also get to use yeast and you get to experience allowing the bread to proof/rise.  

This particular mix, is the Park Sloped Staple which is a base bread to which one can add virtually any additional ingredients.  The Baked Better website and the product bag does offer you some suggestions, but I decided to attempt to recreate the flavors of pizza in my bread. 

The Ingredients
Baked Better Park Slope Staple
Envelope of instant yeast (included with mix)
1 teaspoon salt
1 tablespoon honey
1 1/2 cups water
1/2 cup white wine
1/2 cup chopped sun-dried tomatoes
1/2 cup blend of Italian cheeses
3 cloves of garlic, minced

The Tools
large mixing bowl
loaf pan

The Baking
Add the yeast to the Park Slope Staple dry mix

Add the water,

the honey,

the salt, 

the wine, 

the cheese, 

the garlic, 

and the sun-dried tomatoes

Stir until well combined

Place the dough in a warm area and allow it to rise for 30 minutes to 1 hour, until doubled in size

Here it is all poofy! Preheat the oven to 400 degrees 

Bake for 50 to 60 minutes until the top is golden brown and the ENTIRE house smells like a pizza.  Seriously, it even fooled the kids!

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