Quick & Crusty French Baguettes

HELP! Back in March I attempted to make this quick bread recipe -- twice. Neither time was I able to get the dough to form. I decided to go ahead and post this recipe anyway despite my failure at it. If any of my readers are able to be successful at this recipe I'd love to hear about it. I want to know how I can make quick baguettes so I'm asking for your help. Please try this recipe and report back. Was it a flop for you too? Or were you able to enjoy this simple recipe?

Quick & Crusty French Baguettes

2 cups very warm water

1 packet yeast

2 tablespoons sugar

1 1/2 teaspoon salt

3 cups flour

Preheat the oven to 425 degrees.  In a large bowl, whisk together the warm water, yeast, and sugar.  Set the bowl on top of your preheating oven for ten minutes.  Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky.  Knead the dough until elastic.

Cut the dough into four even pieces.  Roll each of them into four long, thin ropes.  Twist together two of the ropes to form one loaf.  Twist the other two ropes together to form a second loaf.  Transfer both onto a large baking sheet lined with parchment paper.

You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.

Now for the SECRET: Fill a large bowl with 3-4 cups of ice.  Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door.  Do NOT open your oven for 15 minutes.  Bake until golden brown, about 15-18 minutes.

Serve fresh and hot with your favorite olive oil for dipping.

Recipe found at Babble.com

Honey Wheat Pizza Crust

I love the standard pizza dough recipe I posted last month, but I was looking for one that included wheat flour so I was happy when I stumbled across this one. So simple to make and it tastes yummy.

Honey Wheat Pizza Crust

Time: 5 minutes prep + 2 hours rising

Yield: 2 twelve inch crusts

1 t yeast (I use active dry)

1 3/4 C water

2 C white flour

2 C wheat flour

1 t salt

1/3 C olive oil

1 T honey

1. Pour the yeast over the top of your warm water. Don't stir....Just let it fall like snow.

2. Pour your wheat flour and your white flour into your stand mixer. Add the salt and stir it around a bit.
3. Pour the oil into the flour. Let your mixer combine it all up, nice and pasty like.

4. Add your honey.

5. Add the water and yeast mixture. Mix it all until it is combined. No need to let it knead for a long period of time. Just get it mixed up well. Cover it with some plastic wrap and let it rise for at least 2 hours. You can also put it in the fridge if you aren't planning on using it until later that day. You can actually leave it in the fridge for several days and it will just get better with age.

6. Divide the dough in half. Pour some olive oil onto a pizza stone, or any other kind of baking sheet. A stone is not required. Let the dough hang out there for about 5 minutes. Then stretch the dough out to the edges of the pan.

7. Cover with sauce and pizza toppings. Bake at 425 degrees for about 15 minutest, or until the cheese is bubbly and the underside of the crust is golden brown.

Recipe from Jamie Cooks It Up! 

What toppings are you putting on your pizza?

Pizza Dough

I have a couple different pizza dough recipes but this is my favorite. It's easiest to make in a standing mixer with the dough attachment but if you don't have one, no worries. You can also make this with a bowl and your hands!

Pizza Dough

3 3/4 cups flour

1 1/2 teaspoons salt

1 1/3 cups warm water

1 tablespoon sugar

1 package yeast

3 tablespoons olive oil

Whisk flour and salt together. Make a well and add the water, sugar and yeast. Let it sit for about 5-10 minutes. When foamy, mix the olive oil in; knead until smooth, about 5 minutes. Brush the dough with olive oil and put in a bowl. Cover and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per pizza. Bake dough at 500 degrees.

I've found that you can also freeze this dough. Wrap it in saran wrap then place in a freezer bag. The day prior to using it, move it to the refrigerator to thaw. Then it will be good to rise the next day. 

Recipe courtesy of Taste and Tell blog.