For the remaining 2: Top one
side of dough with pepperoni slices.
Set your baguette dough on your couche or floured kitchen towel and form two ridges on
either side of the dough with the floured fabric.
Roll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on
the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the stromboli.
Dust
both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
Turn over a few times to lightly coat
all sides of the dough with the oil.
Not exact matches
Gently, poke the
dough all over the bottom and
sides with the tines
of a fork, gently please... don't take out your aggressions on this lovely tart
dough.
Sprinkle the ice water onto the crumbly
dough and,
with your hands, punch the
dough from the
sides to the middle
of the bowl to form a ball.
Lift the bottom piece
of wax paper up on one
side and gently reveal the underside
of the
dough and dust it
with flour.
** Example: Place your left hand under the pie
dough under the wax paper and grab the left
side of the wax paper
with your right hand and flip it over onto the filling.
Repeat
with the other
side of the
dough.
Sprinkle both
sides of the oil - coated
dough with kosher salt, and sprinkle one
side with fresh herbs.
Remove the
dough from the refrigerator and place it on a well - floured work surface,
with one long
side of the rectangle facing you and the seam
of the
dough on top.
Grease a 9x13 pan and stretch
dough to fit bottom
of pan (as you can see, I did not stretch it out enough and I wound up
with a larger puffy
side lol).
Working
with the 15 - inch
side, fold 1/3
of the
dough over the center 5 inches.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese
Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread
with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby
with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs
with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas
with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile
with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup
with Watercress Pesto 129 Billi Bi Soup
with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND
SIDES Vegetable Slaw 148 Fattoush
with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad
with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella
with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad
with Preserved Lemon and Herbs 166 Dark Leafy Greens
with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans
with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens
with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant
with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes
with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad
with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One -
Side Sautéed Salmon
with Chive Butter Sauce 223 Hot - Smoked Salmon
with Salsa Verde Cream Sauce 225 Seafood Stew
with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding
with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce
with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande
with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin
with Fresh Tomatoes and Quinoa 264 Holiday Turkey
with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin
with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake
with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake
with Whipped Cream 317 Pavlova
with Citrus and Stone Fruit 319 Blueberry Cobbler
with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée
with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding
with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Working the
dough along the bottom
of the pan and up along the
sides, form an even 1 / 4 - inch - thick crust
with your hands.
With the food processor on, remove the hopper and add more water very slowly until the
dough clumps to one
side of the food processor.
Add the milk and stir
with a fork until the
dough is mixed and pulls away from the
sides of the bowl.
Uncover the
dough and round the loaf by pushing against the bottom
of the
dough all around
with the
sides of your hands held palms upward.
I only cover the top
of the banneton
with plastic during proofing (not the
sides) so the air gets to the
sides of the
dough..
Wash your hands and without drying them grab a
side of the
dough, lift it up so it stretches
with the motion
of your hand, fold it over the top
of the remaining part
of the
dough and push down to the middle.
Fold the corners under
with the
sides of your hands and form the
dough into a round.
Line the bottom and
sides of a 9 - inch (23 cm) fluted tart pan
with a removable bottom
with the
dough.
If you've never tried a yeast
dough, this one is the one to start
with because after it rises, you just pinch off a piece
of dough, brush
with a bit
of oil and pan fry for about a minute a
side — that's it!
Be careful not to press too hard around the edges, and keep the corners even as you roll out the
dough by squaring them
with the
side of the rolling pin or your hands.
Starting from each
side of the center square, gently roll out
dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center
of the
dough.
Roll
dough into a log starting
with one
of the short
sides.
Gently roll out the
dough into a large rectangle, about 9 by 20 inches,
with one
of the short
sides closest to you.
Fold into a triangle shape by starting
with the end containing the spinach filling, fold one corner
of the
dough over the spinach mixture to the opposite
side of the strip to form a triangle.
The company just sells pizza,
with side orders
of breadsticks and cheeseticks made from the same pizza
dough recipe.
While the
dough is cooling, pour 2 inches
of frying oil in a heavy - bottom stockpot
with high
sides and heat the oil over medium heat until the temperature
of the oil reaches 350 °F.
For the Pie
Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet with sides, lay out the round of pie d
Dough and Galette: Preheat the oven to 400 degrees F. On a parchment paper - lined cookie sheet
with sides, lay out the round
of pie
doughdough.
(Only line about 2.5 cm or 1 inch
of the
sides with dough.
Once the
dough is firm, remove it from the refrigerator, flour the outside and once again,
with a long
side of the folded
dough facing you, roll away from you and into a long rectangle about 1/2 inch thick.
Arrange
dough balls seam
side down into 5 rows
of 3 in prepared dish, cover loosely
with greased plastic, and let rise until nearly doubled in size and
dough springs back minimally when poked gently
with your knuckle, 1 to 1-1/2 hours.
Proof at 80F for 4 — 6 hours (or about 12 hours at room temperature), until the tops
of the
dough domes are even
with the top
of the molds and the
sides are an inch or so below the tops.
I baked
with the
dough about 2 cm below the
side of the case and had a great outcome!
With food processor running, pour yeast - oil mixture through feed tube, and process
dough until it pulls away from
sides of bowl.
Spray the shiny
side of a large piece
of foil
with GF cooking spray and lightly press onto
dough.
3 Shape the loaf: On a lightly floured work surface, pat the
dough into an oval shape approximately 9 inches long
with the long
side of the oval parallel to the edge
of the work surface.
I remember a few things: she mixed the
dough by hand in a big bowl and minimally — as soon as it came together she stopped fiddling
with it and proceeded to forming biscuits; her
dough was very soft; she had melted butter in her biscuit baking pan and doused each
side of each biscuit as she laid them on the pan; and when the biscuits were done they were served piping hot out
of the oven.
Repeat process on both
sides with remaining top strips
of dough, sealing
with water where strips cross.
With the back
of a spoon, gently spread jam over
dough, leaving a 1 / 4 - inch border so the jam doesn't stick to the
sides of the pan.
We just quickly cut off the
dough with a teaspoon into the boiling water: Hold the bowl
with batter tilted over the pot and
with the
side of a teaspoon you quickly slide little pieces into the water.
Divide
dough in half, shape into a ball, dust lightly
with flour, and place in the center
of a lightly oiled piece
of foil about 10 inches square, shiny
side down.
Cover your working surface
with it, rub it into the rolling pin, and sprinkle it on both
sides of the cookie
dough.
Almost weekly we have a vegetable soup
with whatever needs to be used up, calzones (just a super easy pizza
dough recipe, mozzarella and pepperoni squished inside), kielbasa and potatoes — usually chopped & tossed together into the oven to roast, chicken breasts marinated in whatever I have
with a
side of couscous... geez, no wonder I love this site!!
Then,
with the long edge
of the
dough facing you, you fold one third
of the
dough into the middle and then the remaining third over from the other
side.
just get a nice long piece
of waxed dental floss (one could use thread too, but that can stick a wee bit), hold it flat against the work surface,
with a thumb on each
side, and slide it under the log
of dough.
3Instead
of dusting a peel
with cornmeal, brush both
sides of the stretched - out pizza
dough with Colavita Extra Virgin Olive Oil.