Honey Whole Wheat Bread: a recipe for simple, delicious loaf of homemade bread. // @BobsRedMill

Honey Whole Wheat Bread

by Cassidy Stockton in Recipes

Some of the best things in life are the simple things. Take, for instance, this whole wheat bread. It’s a pretty simple recipe, but one that yields a beautiful loaf of bread perfect for toast, sandwiches and just enjoying with butter and jam. We chose to use a combination of half all purpose flour and half whole wheat flour for a bread that is wonderfully chewy, but not overly dense. Nothing beats the smell of freshly baked bread and we hope you enjoy this loaf as much as we do. Happy Baking!

Honey Whole Wheat Bread: a recipe for simple, delicious loaf of homemade bread. // @BobsRedMill

Honey Whole Wheat Bread

Ingredients

Instructions

Pour water into a large bowl or the bowl of a stand mixer and sprinkle yeast over top. Let sit until yeast dissolves, about five minutes. Stir in milk, honey and oil. Add all-purpose flour and whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.

Add the salt and knead dough until it is smooth and springy, about 10 minutes on medium speed.

Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat with oil. Cover and let rise until doubled in size, about 1 hour.

Transfer dough to floured surface. Divide dough in half and form into two balls. Preheat the oven to 425°F. Grease two 9 x 5-inch loaf pans. Gently press and shape each ball into a 9 x 9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 40 – 60 minutes.

Make three angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat to 375°F and bake until loaves are golden-brown and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely on wire rack.

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Banana Bread (Gluten Free) primary

Gluten Free Banana Bread Made with GF Muffin Mix

by Lindsey Duncan in Gluten Free, Recipes

There’s a chance I had two brown bananas in my freezer since at least last June just waiting on me to make them into banana bread (true story.) The good thing is that I never let another banana go brown all year because of the guilt I carried about the two frozen brown ones I already had. What would I do with even more brown ones if I couldn’t make the first two into banana bread? Life’s purpose for my two frozen brown bananas finally manifested when I was asked to use our new GF Muffin Mix to make Banana Bread! They were not grown and harvested in vain!

Don’t tell our Millet Grits, but the new GF Muffin Mix is giving them a run for their money as my favorite BRM product. You may have seen my post on Tropical Getaway Muffins. I’ve made some other muffins at home too (cocoa cayenne, for instance) that I’ve loved and I’m beginning to think it might actually be impossible to make poor muffins with our magic Muffin Mix.

Banana Bread (Gluten Free) // @bobsredmill // gluten free, wheat free, easy bread

To no one’s surprise, this Banana Bread is just about foolproof too. Once again, all you do is put all the ingredients in a bowl, mix, pour, and bake. Only 1 measuring cup required! I pulled my bananas out of the freezer to thaw, walked the dog for a while, and came back to soggy but mostly thawed bananas that were ready to go into the counter top mixer bowl along with everything else (counter top mixer not needed! You can make it with a hand mixer for sure!) I didn’t even mash the bananas first but I probably should have, especially if I were using a hand-held mixer. I seriously loved that I didn’t have to measure anything but the water. I didn’t use walnuts or any other mix-ins this time, so when everything was combined, I poured into a pan and baked.

I learned this really great trick for getting the bread to come out of the pan: I used a paper towel to spread avocado oil around a glass loaf dish, then I sprinkled some of our Gluten Free 1-to-1 Baking Flour around the corners, edges, and sides and knocked the dish to get the flour to coat the pan. Having that flour dusting makes the bread come out super easily!

The verdict: SUPER moist, super easy, delicious banana bread! I ate a slice warm with huckleberry jalapeno marmalade (because you can find that sort of thing in Portland!) and then sliced and froze the rest for quick breakfasts on the go. I’ll make the bread again but I think I’ll add mix-ins next time: nuts or dried cherries or baking spices perhaps? Maybe apples? Peanut butter? My mind is racing. Leave a comment on this recipe telling us what you did!

Banana Bread (Gluten Free)

Servings: 12 servings

Prep Time: 15 minutes | Cook Time 50 – 60 minutes

Ingredients

Instructions

Preheat oven to 350°F and grease an 8×4-inch loaf pan.

In a bowl, combine Gluten Free Muffin Mix, water, mashed bananas, and eggs and mix until well combined. Stir in walnuts, if using.

Transfer batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, about 50 – 60 minutes. Let cool for 10 minutes before removing from pan.

 

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Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

by Cassidy Stockton in Recipes

With Christmas in the rear view, it’s time to look to New Year’s and think about a new start! I’m not one for parties and fancy dresses on New Year’s Eve, but I am one for celebrating the holiday with delicious food and drinks. I was delighted when our test kitchen perfected their whole wheat monkey bread. This is such a fun recipe for people of all ages. It’s a bit time consuming, but if you play your cards right, you can enjoy this on New Year’s Day. I wouldn’t worry about trying to enjoy it for breakfast, since most of us have been up the night before. If you’re planning a brunch, this would be a wonderful addition.

Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 80 minutes, plus overnight

Ingredients

Dough

  • 1-1/2  cups warm Milk 110°F
  • 3/4  cup Sugar divided
  • 2-1/4 tsp Active Dry Yeast (one packet)
  • 1/4 cup Butter melted and cooled
  • 2  Eggs
  • 5 cups Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp ground Cinnamon

Syrup

  • 1 cup Butter
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla Extract

Icing

  • 4 oz Cream Cheese soft
  • 2 Tbsp Butter soft
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk

Instructions

In a large mixer bowl, combine warm milk and 1/4 cup sugar. Add yeast and let sit for 5 minutes to activate.

Add cooled butter, eggs, and flour and begin mixing on low speed with a dough hook for 3 minutes or with a spoon for 5 minutes, until all ingredients are uniformly mixed.

Add salt and increase mixing speed to medium for 4 minutes or with a spoon for 6 – 8 minutes. This is a very wet dough.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Set aside a 10-inch nonstick bundt pan. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.

Remove dough from the refrigerator and divide into two equal pieces. Roll each piece of dough out into a 1/2-inch thick rope. Cut or pinch off portions of dough 1/2-inch long and roll into individual balls.

Toss dough balls in cinnamon-sugar mixture and place evenly in bundt pan. When all dough as been added to the pan, cover and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, preheat oven to 350°F and prepare the syrup: in a medium pot, melt butter and sugar, whisking often until evenly combined. Remove from heat, add vanilla extract, and let cool.

When the dough has risen, uncover and pour syrup over dough. Bake until puffy and set, 30 – 40 minutes.

Let the monkey bread cool in the pan for 15 minutes. While cooling, prepare the icing: mix together soft cream cheese and butter, then add powdered sugar and vanilla extract and mix until evenly combined. Adjust consistency with milk. Set aside.

Unmold monkey bread onto a serving platter and let cool an additional 20 minutes. Decorate with icing then serve by cutting slices or letting guests pull off individual pieces of bread.

Recipe Notes

For a lighter texture, use half whole wheat pastry flour and half all-purpose or unbleached pastry flour.

 

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Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones from Bakeshop

by Cassidy Stockton in Recipes

We got you something special for Christmas, a recipe for bacon cheddar scones. Kim Boyce runs Portland’s Bakeshop and is a long time friend of Bob’s Red Mill. Not only is she a superb baker (and cookbook author), but she is quite the whole grain enthusiast. She developed these hearty scones for our Flour + Heart event last May and they were a huge hit with everyone in attendance.

Boyce has combined whole wheat flour, coarse graham flour and all purpose flour to create a scone that has some real texture to it while still being quite flaky. If you cannot find graham flour, substitute whole wheat flour. The dough is combined with cheddar and bacon then drizzled with maple syrup (and more bacon!) to make these scones the perfect addition to almost any meal. They would be wonderful served alongside eggs for breakfast or paired with a hearty soup or stew for dinner. They definitely don’t need butter, but we won’t fault you for adding some. These babies are worth it!

Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones

Servings: 16 servings

Prep Time: 20 minutes | Cook Time: 22 – 24 minutes

Submitted By Kim Boyce from Bakeshop in Portland, OR

 

Ingredients

Dry Mix

Wet Mix

  • 4 ounces unsalted Butter cold, 1 stick
  • 4 ounces Cheddar, grated
  • 1 cup Buttermilk
  • 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings*
  • 1/4 cup Honey

Topping

  • 4 ounces raw Bacon cut into thirds*
  • 1/3 cup Maple Syrup

Instructions

Place two racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment. Pull out a ruler and set it near where you are working; you’ll use it later for measuring rectangles of dough.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into ¼ inch pieces and add them to the dry mixture. Rub the butter pieces between your fingers, breaking them into smaller bits. Continue rubbing until the butter is in small pieces varying in size from rice grains to flattened peas. The more quickly you do this, the more likely the butter is to stay solid, which is important for the success of the recipe. Stir the cheddar cheese, cooked sliced bacon and any bacon drippings into the dry mixture.

In a small bowl, whisk together the buttermilk and the honey. Using a spatula, add the wet ingredients to the bowl of the dry ingredients and gently combine.

Use a pastry scraper or a spatula to get the dough onto a well floured surface. If the dough is sticky, flour the dough and knead it together 3 times until a soft ball can be formed. The dough should be dry enough that it can be moved around on the counter and patted down without sticking, yet moist enough that the knife will be sticky when the dough is being cut into squares. Flour your hands and pat the dough into a rectangle. With a rolling pin, roll the dough into a rectangle that is about 7 ½ inches by 9 inches and about 1 inch thick, flouring the work surface, the rolling pin and your hands as needed.

Use a sharp knife to slice the rectangle into quarters both lengthwise and crosswise, making 16 rectangular pieces, about 2 ¼ inches by 2 inches. Place the scones a few inches apart on the parchment-lined baking sheets.

Brush the top of each scone with the syrup. Top with a piece of bacon and brush again with syrup.

Bake the scones for about 22 to 24 minutes, rotating the sheets halfway through. The scones are ready to come out of the oven when the tops are dark golden brown and the bacon is cooked. They are best eaten warm from the oven or later that same day.

Recipe Notes

As a side note: The scones can be kept, covered, in refrigerator and baked in the next 2 days.
*We recommend finding some nice sturdy thick-cut bacon for this recipe.

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Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

by Cassidy Stockton in Recipes

Growing up, my mother always baked cinnamon bread for Christmas breakfast. She still does, only now she makes multiple loaves so that we can have cinnamon bread whether we are home or away for Christmas. Christmas just wouldn’t be the same without a hot cup of coffee and a warm slice of her cinnamon bread slathered in butter.

This cinnamon babka is not my mother’s secret recipe, but it is a very beautiful and delicious alternative. One that does take some time and planning, but it’s worth the effort. I like it because, despite the effort, it’s absolutely stunning.

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

As I mentioned, you do need to plan ahead for this one. Here’s what you can do to make it for Christmas without ruining all the fun of Christmas morning by slaving in the kitchen! Make the base dough on the 23rd, then form the loaf on Christmas eve (do not let it rise) and stick it in the fridge. First thing Christmas morning, pull it out and let it rise until doubled. The syrup is quick to whip up and the bread only needs to bake for 45 minutes. Still time consuming, but if you play it right, you can have cinnamon babka as a mid-morning snack. 

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 90 minutes, plus overnight

Ingredients

Dough

Filling

Syrup

Instructions

Combine warm milk and 1/4 cup coconut sugar in a large mixing bowl. Add yeast and let sit for 5 minutes to activate.

Add egg, vanilla, and flour to the yeast mixture and mix on low with a dough hook for 3 minutes or with a spoon for 5 minutes, until a dough forms.

Add salt to the dough and, if using an electric mixer, increase speed to medium. Begin to add pieces of the soft butter, mixing all the while. When the butter has fully incorporated into the dough, continue to mix on medium speed for 4 more minutes or by hand for 6 – 8.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Line a 9×5-inch loaf pan with parchment paper and lightly oil; set aside.

To make the filling, combine coconut sugar, cinnamon, and salt. Add soft butter and mix into a paste. Add egg white and thoroughly mix; set aside.

Place chilled dough on a well floured surface. Roll out to an approximately 15×20-inch rectangle, taking care to keep the surface floured to stop the dough from sticking.

Spread the filling out evenly over the entire surface of the dough. Carefully roll up the dough snugly.

Cut the dough down the center, lengthwise, with a sharp knife and turn each half face-up. Gently twist the two pieces over each other, keeping the exposed layers face-up. Carefully transfer the bread twist to the prepared loaf pan.

Cover the pan and let rise in a warm place until doubled in size, about 90 minutes.

While the dough is rising, preheat the oven to 350°F, then make the syrup by combining 1/2 cup of coconut sugar and 1/2 cup of water in a small pot. Bring to a boil, then reduce heat and let simmer until all sugar has dissolved. Let cool.

Bake the dough until an internal temperature of 190°F has been reached, about 45 minutes. Remove the bread from the oven and immediately pour the syrup over the loaf. Let cool completely before removing from the pan.

*If you can’t get your hands on our Organic Ivory Wheat Flour, our regular Whole Wheat Flour will work just fine. 

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Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clover Leaf Rolls

by Cassidy Stockton in Recipes

Whether you make these Clover Leaf Rolls for your Christmas dinner or just pair them with a hearty bowl of soup, they are worth the effort and are sure to impress. They’re light and fluffy and oh-so-buttery! We made these with half all purpose flour and half whole wheat flour so you don’t have to feel quite so guilty about enjoying a few. The whole wheat flour also helps them hold up better when you dip them in your soup and that’s a bonus if ever there was one.

If you need some soup inspiration, we can’t get over this 13 Bean Minestrone from Girl Versus Dough and this 13 Bean Veggie Chili from Macheesmo. We also have a very nice collection of soups on Pinterest that you can check out here.

Happy baking!

Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clove Leaf Rolls

Servings: 12 servings

Prep Time: 30 – 45 minutes | Cook Time: 15 minutes | Passive Time 1 hour 10 minutes

Ingredients

Instructions

Combine warm milk and sugar in a large mixing bowl. Add yeast and let sit while the yeast dissolves, about 5 minutes.

Add egg, egg yolk, and flours to the yeast mixture and mix with a dough hook on low or by hand until dough begins to form, 1 – 3 minutes, then add salt and mix briefly.

Increase speed to medium and begin to add soft butter one piece at a time or work into dough by hand one piece at a time, until incorporated. Continue to mix or knead until the dough is smooth and pulls away from the side of the bowl, about 10 – 15 minutes.

Transfer dough to a clean bowl, coat lightly with oil, and cover. Let rise in warm place until doubled in size, about 45 minutes.

Brush a standard 12-serving muffin tin with melted butter and set aside; reserve melted butter. Place dough on a lightly floured surface and divide into three equal pieces. Roll each piece into an 18-inch long rope. Divide each rope into 12 equal pieces and cover with a towel. Shape each piece into a small, smooth ball.* Place three balls, seam side down, into each muffin cup. Cover and let rise in a warm place until doubled in size, about 20 minutes. Meanwhile, preheat oven to 375°F.

Brush rolls with melted butter and bake until golden-brown, about 15 minutes, rotating pan halfway through baking. When rolls have baked, immediately brush with remaining melted butter and cool in pan for 5 minutes. Serve warm.

Recipe Notes

*If your kitchen is too warm and the dough begins to separate after rising, chill the dough in the refrigerator for about 30 minutes.  You will then need to increase the final rise time by 5 – 10 minutes.

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Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

Quick (and Easy!) Cinnamon Rolls

by Cassidy Stockton in Recipes

I hate to break it to you, but the weekend is coming. I know, it’s hard news to take, but we’ll all get through this together and I have a feeling that a batch of these sticky, gooey cinnamon rolls might just make the transition easier.Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

See that first word in the title? It’s “quick” and I know that’s not a word we get to use very often around Bob’s Red Mill and certainly not in relation to cinnamon rolls, but Sarah House has really worked her magic here. I don’t bake cinnamon rolls at my house because they’re too much work. This recipe, though, has changed my mind. No kneading, no rising, just plain old mixing and baking! That’s a recipe I can get behind! Plus, these are made with 100% whole wheat flour, which means they have a wonderfully nutty flavor and a chewy, dense texture.

We used our Ivory Wheat Flour (aka Hard White Whole Wheat Flour) in these for a lighter whole wheat flavor, but you can use regular whole wheat flour if you can’t find the Ivory flour. Ivory Wheat Flour is stone ground from whole grain, hard white wheat and is one of my all-time favorite products. It’s a bit sweeter and bakes a little lighter, but has the same whole grain nutrition as conventional whole wheat flour.

Pour a cup of coffee, enjoy a cinnamon roll and let the weekend wash over you. It’s a hard task, but someone has to do it.

Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill

Quick Cinnamon Rolls

Prep Time:  25 minutes | Cook Time:  22 – 25 minutes | Yield: 8 servings

Dough

  • 2 ½ cups Bob’s Red Mill Organic Ivory Wheat Flour
  • 2 Tbsp Sugar
  • 1 ¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 ¼ cup Buttermilk
  • ¼ cup melted Butter, divided

Filling

  • ¾ cup Brown Sugar
  • ¼ cup Sugar
  • 2 tsp ground Cinnamon
  • ¼ tsp Salt

Cream Cheese Glaze

  • 4 oz Cream Cheese, soft
  • ¼ cup Butter, soft
  • 1 cup Powdered Sugar
  • ¼ cup Buttermilk
  • ¼ tsp Vanilla Extract

Step 1

Preheat oven to 425°F.  Spray or butter a 9-inch round cake pan.

Step 2

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  Add buttermilk and 2 Tbsp melted butter and mix until a smooth, wet dough forms.

Step 3

Turn dough out onto a well-floured board, sprinkle with flour and roll into a 9×12-inch rectangle.  Brush with 2 Tbsp melted butter.

Step 4

In a small bowl, mix together brown sugar, sugar, cinnamon and salt.  Sprinkle mixture over the sheet of dough, leaving a ½-inch border around the edge.  Starting at one short end, tightly roll the dough to the opposite end to form a log.  Pinch the seam to seal.  Trim ends if needed and cut log into eight rounds.

Step 5

Arrange rounds, cut sides up, in the prepared pan.  Bake in the preheated oven until golden, 22 – 25 minutes.  Immediately turn out onto a serving platter.

Step 6

While cinnamon rolls are baking, prepare cream cheese glaze:  In a medium bowl, mix softened cream cheese and butter until smooth.  Add powdered sugar and mix until well incorporated then add buttermilk and vanilla.  Glaze cinnamon rolls just before serving.

 

Quick and Easy Cinnamon Rolls made with whole wheat flour. No kneading. No rising. Just plain deliciousness! | Bob's Red Mill
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100% Whole Grain Whole Wheat Sandwich Bread using Ivory Wheat Flour perfect for sandwiches, toast and French Toast. | Bob's Red Mill

Whole Wheat Sandwich Bread

by Cassidy Stockton in Recipes

There is something to be said for homemade bread. It’s certainly more work than picking up a loaf at the store, but I find it incredibly satisfying to knead the dough and watch it rise. Not to mention the alluring smell that fills my house. This 100% whole grain bread uses our Ivory Wheat Flour milled from hard, white wheat. It has the same properties of conventional whole wheat flour, but with a slightly sweeter flavor and lighter color. It’s my go-to whole wheat flour and it works incredibly well in bread and pizza dough.

Slather this bread with butter while it’s still warm or slice and use for sandwiches. Either way, you’ll be so glad you did.

100% Whole Grain Whole Wheat Sandwich Bread using Ivory Wheat Flour perfect for sandwiches, toast and French Toast. | Bob's Red Mill

Whole Wheat Sandwich Bread

Prep Time: 25 – 30 minutes | Rise Time:  60 – 75 minutes | Cook Time:  30 minutes

Yield: two 9×5-inch loaves

Step 1

Combine water, yeast and 2 cups Bob’s Red Mill Organic Hard White Wheat Flour in a large mixing bowl and let rest for 15 minutes.

Step 2

Add honey, oil, salt and 4 cups of flour to the yeast mixture.  Mix until dough starts to pull away from the sides of the bowl.

Step 3

If using a dough hook, increase speed to medium and mix 7 – 10 minutes until a smooth and elastic dough has formed.  If mixing by hand, knead 10 – 13 minutes.  If dough continues to stick to the bowl, add up to ½ cup additional flour.

Step 4

Transfer to a clean, oiled bowl, cover and let rise until doubled in size, about 45 minutes.  Meanwhile, oil two 9×5-inch loaf pans.

Step 5

Turn out risen dough onto a lightly floured surface and divide into two equal pieces.  Form into two loaves and place each loaf in a prepared pan.  Cover and let rise for 30 minutes.  Meanwhile, preheat oven to 350°F.

Step 6

Bake loaves in preheated oven until top crust is golden, about 30 minutes.  Immediately remove loaves from pans to cool.

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Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

by Cassidy Stockton in Recipes

Growing up, homemade pizza was a rare thing. We lived in a small town and ordering a pizza for delivery was pretty novel. I distinctly remember when a second pizza place opened and it became a battle between family members on which restaurant would get our Friday-night order. When we did have homemade pizza, it often came in the form of French bread pizza or a prepared crust. And it’s really no wonder- pizza takes time and time is not usually something you have extra of when you’re thinking of pizza.

Since becoming a bona fide adult who actually derives pleasure from scratch baking, finding that perfect crust recipe has been a challenge. Sure, I can order pizza, but I want to make it myself. I’ve tried ‘perfect’ recipes, whole grain recipes, no-knead recipes, overnight recipes… some better than others. But after all the work to mix, knead, and raise that perfect dough, I’ll take one bite and think it would have just been better to order delivery. I’ve read articles and asked my chef friends for tips, but short of putting in my own wood-fired oven, the solution is invariably just a good recipe (and a pizza stone).

Thin & Crispy Pizza Crust | Bob's Red Mill

Note: If you are really interested in the best crust you can make, a pizza stone is one kitchen implement that will help you take your pizza to the next level. Truly. It’s not as intimidating as it sounds. If homemade pizza is a rare indulgence, don’t bother. No one needs a huge hunk of stone laying around their kitchen that they aren’t using often.

This recipe was a game-changer at my house. Easy, reliable and, most importantly, delicious. Note that I did not say ‘quick’. Homemade pizza is rarely quick. From my experience, those recipes that are quick do not yield the same texture as one that has to rise. The upside of this? Turns out, overnight pizza dough is amazing. Overnight is not required, but it’s a great way to cut down on time. Make the dough on Sunday, let it rise, then stick it in the fridge. Monday night, your dinner is as simple as spreading the dough and popping it in the oven. Dough that rests overnight will have a slight sourdough tang to it the longer it rests and it will be a bit chewier.

At my house, we like thin, crispy pizza. If you tend toward the thicker, deep dish pizzas, this is not the recipe for you. I’m grateful to have found my go-to recipe. Now I just have to figure out how to top it.

Thin & Crispy Pizza Crust | Bob's Red Mill

Thin and Crispy Pizza Crust

STEP 1 Combine the water and yeast in a large bowl. Add flour and salt and mix until a shaggy dough forms.

STEP 2 Turn dough out onto floured surface. Knead until smooth, elastic and slightly tacky, about 5 minutes. If dough is too sticky, knead in more flour until smooth, one tablespoon at a time. Place dough in oiled bowl and turn to coat. Let rise until doubled in size, about 1 hour. Dough can be used immediately or refrigerated for up to 3 days.

STEP 3  Heat oven to 500ºF. Line two baking sheets with parchment paper. Divide dough and form each piece into a disk. Place disks on prepared baking sheets. Working from the center of each disk, gently press and stretch dough to 1/4-inch thick.

STEP 4 Top with favorite sauce and toppings.

STEP 5 Bake for 8 to 10 minutes or until the crust is golden-brown. Remove from oven and cool for 5 minutes. Makes two pizzas.

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No-Knead Artisan Bread from Bob's Red Mill. Easy

No-Knead Artisan Bread

by Cassidy Stockton in Recipes

No-knead bread isn’t exactly a new concept, but if you haven’t tried it, you’re missing out. It really doesn’t get much easier to make bread and it yields a loaf that will have you wondering why you haven’t tried this sooner. Mix the dough. Let it sit overnight (or 10 hours). Rise. Bake. Eat the crusty, artisan loaf you’ve been craving. Sure, you have to plan for the 10 hours and the rise time, but I’ll take that over kneading dough any day! I can mix this in the morning, go to work and have fresh baked bread with dinner. If I’m really on top of things, I can throw some chili in the slow cooker on my way out the door and take a night off!

High Protein Artisan Bread Flour from Bob's Red Mill

We used our new Artisan Bread Flour with this recipe because it has a higher protein content than all purpose flour and that makes for a well-risen, chewy loaf. That said, if you can’t get your hands on this type of flour, regular All Purpose Flour will work just fine. If you’re gluten free, we highly recommend checking out Gluten Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. We tested it and the loaves are equally as amazing as this one.

No-Knead Artisan Bread from Bob's Red Mill. Easy

 

No-Knead Artisan Bread

STEP 1

In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

STEP 2

Preheat oven to 450ºF. Place Dutch oven without lid into oven for 30 minutes.

STEP 3

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

STEP 4

Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.

STEP 5

Remove loaf from Dutch oven and cool completely before slicing.

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