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29
Use sharp knife to cut rolled dough into
3
⁄4-inch
slices. Place slices in buttered pan, cut side up,
and let rise until doubled in size.
Preheat oven to 375°F, 15 minutes before baking.
Bake coffee cake until golden and bubbly, about
20 to 25 minutes. Serve warm.
White Bread
We used unbleached, all-purpose flour and
had great results.
Yield: two 1-pound loaves
1 package (2
1
⁄4 teaspoons) active dry
yeast
1
⁄3 cup warm water (105°F–110°F)
2 teaspoons granulated sugar
4 cups unbleached, all-purpose fl our
3 tablespoons unsalted butter, cut into
1-inch pieces
1
1
⁄2 teaspoons kosher salt
1 cup ice water
Vegetable oil for pans
Stir yeast and sugar into warm water in 2-cup
measure and let stand until foamy, 5 to 10 min-
utes. Use metal blade to process flour, butter
and salt for 20 seconds. Add ice water to yeast
mixture.
With machine running, pour liquid through feed
tube in a steady stream, only as fast as flour
absorbs it. Continue processing until dough
cleans inside of work bowl and forms a ball. Then
let machine run for 60 seconds to knead dough.
Shape dough into a ball and place in a lightly
floured plastic storage bag. Squeeze out air and
close end with wire twist, allowing space for
dough to rise. Let rise in a warm place until dough
has doubled in size, about 1 to 1½ hours.
Punch dough down and shape into 2 loaves.
Place each in an oiled 6-cup loaf pan. Cover with
oiled plastic wrap and let rise in a warm place
until dough just rises above top of pan, about
45 minutes. Preheat oven to 375°F, 15 minutes
before baking. Bake until top is browned, about
35–40 minutes. Remove from pan and cool on
wire rack.
Whole Wheat Variation: Replace half of all-
purpose flour with an equal amount of whole
wheat flour.
Basic Pizza Dough
With this dough, you can make large pizza crusts
to serve several, or small ones to serve a few.
Yield: one 14-inch pizza crust or
two 9-inch pizza crusts
1 package (2
1
⁄4 teaspoons)
active dry yeast
1 teaspoon granulated sugar
2
⁄3 cup warm water (105°F–110°F)
1
2
⁄3 cups unbleached, all-purpose fl our
3
⁄4 teaspoon kosher salt
2 teaspoons olive oil
Vegetable oil for pan
1
1
⁄2 tablespoons cornmeal for pan
Stir yeast and sugar into warm water and let
stand until foamy, about 5 to 10 minutes. Insert
metal blade, put flour and salt in work bowl and
turn on machine. Pour yeast mixture through
feed tube and process about 45 seconds, until
dough pulls away from sides of bowl. Add olive
oil through feed tube and process 60 seconds
longer.
If dough sticks to sides of bowl, add more flour,
1 tablespoon at a time, processing 10 seconds
after each addition, until dough leaves sides of
bowl, but remains soft.
Roll dough on floured surface into a circle, rotat-
ing and turning dough often and using enough
flour so it doesn’t stick. If dough resists rolling, let
it rest for a few minutes and try again. Roll dough
into a 15-inch circle for a flat 14-inch pizza pan,
or into a 10-inch circle for a flat 9-inch pizza pan.
Oil pan(s) lightly and sprinkle with cornmeal.
Fold rolled dough in half loosely, then in half
again. Position point at center of pan and gently
unfold. Press into place from center outward, turn
under the 1-inch overhang and shape it into a rim.
Crust(s) is now ready to bake and fill.
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