Text 24158, 103 rader
Skriven 2015-02-18 12:48:56 av Janis Kracht (1:261/38.0)
  Kommentar till text 24086 av NANCY BACKUS (1:123/140)
Ärende: Re: New Toy
===================
Hi Nancy,

>> Yes :)  it's so so great to not have to worry about your mixer not
>> losing it's head in your bread dough or whatever you are making :) and
>> it works really fast as well.

> You can relax and just enjoy the mixing and making...  ;)

Yes :) Last night I made a stromboli (some people call it a calzone, but the
recipe I posted yesterday to Michael as a calzone is actually a stromboli.
Important details (bg). I suppose it's the braiding of the top of the thing
that makes it stromboli.. Calzone is pizza dough folded over and sealed.

Anyway, the dough for it was just 3 1/2 cups of  flour, about the amount you'd
use for 1 loaf of bread. This was the first time  I'd done a smaller am't of
dough like that. In the first minute of mixing all the ingredients the dough
chunks separated and didn't look like it would ever become a blob of "bread
dough", then it changes.  Somewhere in the 4 minutes kneading time it becomes a
single ball of dough and is and well kneaded.

===Stromboli, Calzone or Pizza dough===
Two pizzas or one Stromboli, or two Calzone

How I do it... :)

If your microwave does not have heat settings of 1-10, you probably will need
to remove the dough from the mixer after kneading and let it rise for about
45-50 minutes.  This is how I proof all my bread dough though here, because my
microwave has settings 1-10.

Ingredients:
1 1/3 cups warm water
2 1/2 teaspoons instant yeast (bread machine yeast) 3 1/2 cups all purpose
flour
1 tablespoon salt
2 tablespoons olive oil)
more olive oil for rising and for the pizza, calzone baking sheet


Your mixer may need you to combine the water/yeast first and allow the
combination to sit for a minute or so before adding the flour and kneading for
4 minutes.

If your mixer can handle it, add all ingredients and mix for about minute, then
switch to a dough hook and knead for 4-5 minutes.

Heat two cups of water in a glass microwave-proof unsealed quart jar to boiling
(about 4 minutes) while the dough is kneading. I use a Ball quart jar for the
water.

When the water in the quart jar is boiling furiously in the microwave, remove
the dough from the mixer and turn the dough out into a oiled microwave-safe
glass bowl.

Turn the ball of dough over to coat with oil.

Quickly put the glass bowl with oil-covered dough in the microwave along with
the quart bottle of hot water and microwave the ball of dough in it's bowl for
3 minutes on heat setting _1_.

If you set the microwave any higher, the dough will partially cook and you
don't want that!

When the microwave beeps, turn the ball of dough over in the bowl and microwave
for 2 more minutes at heat setting 1.

Let the the dough sit in the warm microwave for perhaps 10-15 minutes or take
it out and use it immediately.  Don't let it sit in the microwave for much
longer or even though the warm microwave is off, the dough will continue to
rise and will be huge by the time you remember to take it out! You stand the
chance of expending all the yeast in that case.
===


>> Today, I'm making cinnamon rolls.  Think I have the link here, lemme see:
>> http://also-www.koshereye.com/bread/1685-cinnamon-rolls.html#.VN-sezVVG
>> 7P
>> Yep, that's it.  And my daughter agrees with Michael that we're all
>> gonna gain some weight over here Lol  This recipe makes a lot of
>> cinnamon rolls (G)

> You'll have to freeze some to eat later...  ;)   Or share them with the
> neighborhood...  (G)

My daughter took a bunch so that was good :)  It was a _very_ sweet recipe so
Ron and I didn't eat too many - but they sure tasted very authentic and really
good.

> Yup... sounds like very good timing..  :)   Now you have something to
> play with inside to keep you warm while the weather outside is
> frightful...  ;)  We're single digits and below... even during the
> day... but tomorrow's supposed to warm up to a balmy 20-something.. ;)

I think I noticed a "warming-trend" (laugh) to maybe 29F later in the week over
here.. maybe it's tomorrow as well, I'll have to look again :)  Otherwise, the
weather service is predicting single digits as well over here.  But yes, a
perfect time for baking.

Take care,
Janis

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