Working with Active Dry Yeast

YeastBefore you bake that loaf of bread, let’s stop a moment and discuss the temperature.

I don’t mean how hot it is outside, I mean the right temperature of the liquids used to activate yeast so that your bread and rolls rise high and light.

You can be precise and use a thermometer, but as my Aunt-in-law Mama D always said – “Don’t make a federal case out of using yeast.”

I always listen to her.

The following three words are a great way to remember the non-federal case way to activate yeast. Read More



All-Purpose Flour Pizza Bones

The most important part to making pizza is giving it good “bones”. Nothing is more important than the crust. My standard go-to recipe is from my husband’s Aunt Jenny, who was better known in Minneapolis St. Paul area as Mama D.

Ingredients:

2 envelopes dry yeast
2 cups warm water
5 cups all-purpose flour, plus extra for kneading
1 1/2 t salt
1/2 t sugar
4 T olive oil Read More



Crispy Garlic Croutons

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Ingredients:

1/4 cup extra virgin olive oil
6 cloves garlic, peeled and sliced in half
2-3 cups stale ciabatta roll or other dense stale bread, cut into 1/2 inch cubes

Spoon Mage™ Ingredient Note:

Do not use fresh or regular soft sliced bread for croutons. Choose old dense breads.

To transform the cubes into garlic breadcrumbs, allow the croutons to cool completely, place them in a mostly sealed zip-lock bag, and whack a few times with the flat side of a wooden kitchen mallet. Read More



Wheat Tortillas

Wheat TortillasIngredients:

3 cups unbleached organic white flour
1 cup organic whole wheat flour
2 t salt
4 t baking powder
1/4 cup shortening (Crisco is my preference, you can choose to use lard)
1 1/2 cup lukewarm water

Directions:

Mix the flours, salt, and baking powder in a medium sized bowl. Then add the shortening, using a fork and a cutting motion until the shortening Read More