Category: Bread

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Corn Pudding (modified from Michael Symon)

Ingredients

  • Three 15-ounce cans creamed corn
  • Three 8-ounce boxes cornbread mix
  • 4 large eggs
  • 6 cups fresh or frozen corn kernels
  • 2 cups sour cream
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 8 ounces mascarpone
  • Kosher salt
  • freshly cracked black pepper
  • Unsalted butter, for the cooking pan

Directions

Mix the creamed corn, eggs, fresh corn, sour cream and cornbread mix together in a large bowl. In a small pan, melt the butter and marscapone. Make sure to just melt the two, overcooking can cause separation. Once melted, mix everything together. Season with salt and pepper to taste.

Butter a large dish and pour the mixture in. Place in the oven at 350 degrees for approximately an hour. It should be golden brown on top when finished.

Makes 8-10 servings
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Dinner Rolls

Ingredients (24 Rolls)

  • 1 1/2 Cups milk warmed to 110F
  • 4 Tbsp unsalted butter (melted)
  • 1 1/2 Tbsp active dry yeast
  • 1/3 Cups sugar
  • 1 tsp kosher salt
  • 4 Cups flour
  • 2 Tbsp butter (melted to brush the tops of the rolls)

Directions

Place the yeast (1 1/2 Tbsp), Sugar (1/3 Cup), melted butter (4 Tbsp), salt (1 tsp) and warm milk (1 1/2 cups) in a large bowl. Wait 5 minutes to make sure that the yeast starts to bubble. Once you know that your yeast is working, add the flour (4 cups) slowly.

If the dough is shaggy, add a little extra water slowly until it pulls together into a cohesive ball. Continue to knead with the dough hook for 2 minutes. Pull the dough out of the bowl and oil the bowl (or use another bowl). Turn your dough ball over so that it gets equally covered with the oil. Cover the bowl for 1 hour.

After the dough has risen, remove it from the bowl to a lightly floured surface. Knead the dough a few times until it starts to tighten up. Split the dough into 24 pieces. Once split, shape each dough ball into a round shape. Place them on a baking sheet with parchment paper and let them rise for another 30 minutes.

Bake at 350 for 20 minutes or until the tops are golden brown. Immediately brush the tops of the rolls with melted butter and enjoy.

Note:You made need more flour according to the season and humidity. Add enough flour until your dough is not too sticky.



Double Batch (48 Rolls)

  • 3 Cups milk warmed to 110F
  • 8 Tbsp unsalted butter (melted)
  • 3 Tbsp active dry yeast
  • 2/3 Cups sugar
  • 2 tsp kosher salt
  • 8 Cups flour
  • 4 Tbsp butter (melted to brush the tops of the rolls)
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Simple Bread

Ingredients

  • 5 1/4 cups of bread flour
  • 2 – 4 Tablespoons Sugar – adjust to taste
  • 1 1/2 teaspoons salt
  • 1 1/2 Tablespoons yeast
  • 1 1/2 Tablespoons oil
  • 2 cups of warm water (100 – 115 degrees)

Directions

Makes 2 loaves. This bread is a more dense bread.

Dissolve the yeast (1 1/2 Tbsp) and sugar (2 -4 Tbsp) in the warm water (2 cups). Wait for about 5 minutes to make sure the yeast blooms (you will start to see bubbles). Mix in the rest of the ingredients: Flour (5 1/4 cups), oil (1 1/2 Tbsp) and salt (1 1/2 tsp).

Mix this for about a minute. The dough should be sticky. If the dough is dry, add a little more water and continue to mix. Mix for 5 minutes.

After mixing, add a little flour to the surface where you will quickly knead the bread. Pull the dough out onto the surface and separate into two loaves (I use scales to make sure they cook evenly). Knead the loaves until they are smooth. Place the loaves in greased loaf pans. Cover with a towel for 25 minutes so that the top doesn’t dry out.

While the loaves are rising, preheat the oven to 350 degrees. After 25 minutes, take a sharp knife and score the bread down the middle to allow for expansion.

Bake for 25 minutes or until golden brown.

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Batter White Bread

Ingredients

  • 2 packages of yeast (4 1/2 teaspoons)
  • 2 3/4 cups warm water (100 – 115 degrees)
  • 6 1/2 cups flour
  • 3 Tablespoons sugar
  • 3 teaspoons Salt
  • 2 Tablespoons soft shortening

Directions

Dissolve the yeast (2 packages or 4 1/2 teaspoons) in the warm water (2 3/4 cups). Add half the flour (3 1/4 cups), sugar (3 Tbsp), salt (3 tsp) and shortening (2 Tbsp). Blend at low speed with an electric mixer for 2 minutes at medium speed. Mix in remaining flour. Cover and let rise until doubled (about 45 minutes).

Stir batter, beating hard for approximately 30 seconds. Spread into greased loaf pans. Let rise for 20 minutes or until doubled.

Bake at 325 degrees for 40-50 minutes.

Makes 2 loaves.

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Cast Iron Deep Dish Pizza

Ingredients

  • pizza crust – See the recipe here
  • 8-10 Slices of mozzarella cheese
  • 1 lb. ground beef
  • 1 lb. sausage
  • Pizza sauce
  • Shredded mozzarella cheese
  • Butter

Directions

Make the pizza dough. While it’s rising, start browning and seasoning the ground beef to your liking, brown the sausage and preheat the oven to 400 degrees.

Coat the entire inside of the cast iron skillet with butter. Place the pizza dough in the pan, making sure to go up the sides of the skillet with the dough. Using a fork, poke holes in the dough to help it not rise when you pre-cook it.

Cook the dough in a 400 degree oven for 5-8 minutes.

Take the dough out of the oven and place the mozzarella cheese slices in the pan completely covering the bottom of the pan. This helps to keep the crust crunchy. Next, spread the hamburger evenly over the cheese. Add some shredded mozzarella cheese next and top it with some pizza sauce. The sausage is spread out next with more mozzarella cheese on top of it. You can add more sauce if you like it saucy. Don’t worry if your ingredients are slightly over the top of the pan, it will reduce in height as it cooks.

Melt some butter and spread it anywhere you can see the dough. Place in the oven for about 10 minutes or until the dough starts to get golden brown. You can turn on the broiler at this point if you want the cheese done more.

This is the hardest part of the recipe. After pulling the pizza from the oven, let it sit for 5 minutes before slicing. Enjoy!

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Pizza Dough

Ingredients

  • 2 2/3 cups bread flour
  • 3/4 cup warm water (100 – 115 degrees)
  • 2 1/4 teaspoon yeast (one packet)
  • 1 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon olive oil

Directions

Place the yeast (2 1/4 tsp), Sugar (1/2 tsp), and warm water (3/4 cups) in a large bowl. Wait 5 minutes to make sure that the yeast starts to bubble. Once you know that your yeast is working, add the remaining ingredients: Oil (2 Tbs), Salt (1 tsp) and flour (2 cups of bread).

Add the flour slowly until everything is incorporated and you have a nice ball of dough. If the dough is shaggy, add a little extra water slowly until it pulls together into a cohesive ball. Pull the dough out of the bowl and oil the bowl (or use another bowl). Turn your dough ball over so that it gets equally covered with the oil. Cover the bowl with saran wrap for 30 minutes.

After the dough has risen, remove it from the bowl to a lightly floured surface. Knead the dough a few times until it starts to tighten up. If you are splitting the dough, now is the time to measure it and split it. Once split form nice dough balls and let sit for another 5-10 minutes. It’s ready to roll out, place your toppings and eat.


Note:You made need more flour according to the season and humidity. Add enough flour until your dough is not too sticky.