wonder breads - the master dough recipe

We love bread.  Sweet, savory and free form artisan.  We use the Healthy Bread in Five Minutes a Day, Master Dough Recipe authored by Jeff Hertzberg, M.D., & Zoe Francois.  Do not be intimated!  The recipe is super simple and anyone can make it effortlessly.  Here is the recipe.

Master Dough Recipe

yield: 4 - 1 lb loaves or 4 - 1 lb pizza crusts or flatbread

5 1/2 c Whole wheat flour (or White whole wheat flour, our preference)
2 c All-purpose, unbleached flour
1 1/2 T Granulated yeast
1 T Kosher salt
1/4 c Vital wheat gluten
4 c Lukewarm water (no warmer than 105 degrees)
Parchment paper for the pizza peel


Measure the dry ingredients into large plastic storage container and whisk together.  You may also choose to throw ingredients into your kitchen aid and whisk.  Mix in lukewarm water all at once.  Using the paddle of your mixer (or hands if you prefer) mix without kneading.  It is finished when everything is uniformly moist, without dry patches.  This process is literally complete in a couple of minutes.

Scoop dough into large plastic storage container and cover with lid (not airtight).  Allow to rise approximately 2 hours.  After rising store in refrigerator for up to 14 days.

This recipe is as simple as I have recorded it.  Do not knead!  Do not punch down!  Once refrigerated, the dough will have shrunk back down into itself and will be a little easier to work with.  You will have great dough in which to bake free form bread, pizza or flatbread. 

To Bake:

Prepare pizza peel with a sheet of parchment paper.  Sprinkle top of refrigerated dough, in container, with a dusting of flour.  Pull out a grapefruit sized piece of dough.  Gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go to form a ball.  This process should not take more than 40 seconds.  

Form a narrow oval-shaped loaf and let it rest, loosely covered with plastic wrap, on the prepared pizza peel for 90 minutes.

Thirty minutes before baking, preheat the oven to 450 degrees with a baking stone on the middle rack.  place an empty broiler pan under the stone on the bottom rack.

Paint loaf with a little water, slash top with serrated knife and sprinkle with an assortment of seeds.

After the thirty minute preheat, slide prepared bread on parchment, onto the pizza stone.  Quickly pour 1 cup of hot water into the broiler pan.  Close door to steam bake for about 25 - 30 minutes.

When baking is complete, allow loaf to cool on a wire rack.  Slice or tear and enjoy!

Jill

pizza - whole wheat kale and cheese pizza, clean and simple

I don't know about you but I have a thing for kale..... and whole wheat pizza!  What a beautiful marriage.  Add your favorite cheese or cheeses and voila!  Pizza heaven! This is a not-so guilty pleasure of mine. In my book, there's nothing wrong with the super-food kale and homemade whole wheat pizza dough. Yesss.
This is a small personal pizza but could easily be quadrupled into a large pizza pie.

grab from your pantry and fridge:

1 handful of dough about the size of a small orange (from the master dough recipe).

1/4 cup of flour for dusting the pizza peel and your hands.

1 handful of baby kale or any other super-greens, such as spinach.

2-4 oz of your favorite cheese, grated....today mine happens to be mozzarella.

1 tablespoon of good evoo or olive oil to drizzle on top of the pizza before you send it into the fire.

 black pepper or crushed red peppers to taste

preperation:

Preheat the oven to 450. Pull out the parchment paper, the pizza peel and a rolling pin. Lay a sheet of parchment paper over the pizza peel, this will help to keep the mess to a minimum.  Grab a chunk of dough and dust it with flour to help prevent the dough from sticking to your hands.

Take the dough, sprinkle it with a little bit of flour and plop it onto the peel.  Roll the dough into any shape or thickness that makes you smile.  You might need to add a tad more flour to keep it from sticking.  I like my pizza napoleon style, maybe a 1/4" thick but honestly, depending on the day, my pizza comes out resembling countries like Africa or South America. No joke. Still tastes divine.

Once it's rolled to your liking. Spread half of the freshly grated cheese on the dough, add the kale, finish spreading the rest of the cheese on top. I like to add fresh cracked pepper or red pepper flakes on top then drizzle the evoo all over the pizza. So good.

Slide the pizza with the parchment paper on top of a pizza stone on the middle rack of the oven. Set the timer for 10 minutes....you may need to check for even baking and turn the pizza around and bake for an additional 5 minutes.

Trust me, you'll know when it's ready. Take it out once the edges are a golden brown and the cheese is bubbling.  Pizza HEAVEN!

Oh my! Grandma would sure be proud!

Shannon