Posts Tagged ‘peter reinhart’

It’s been quiet on the blog as my kitchen has been literally ripped apart and is slowly being put back together again. Renovations started 3 weeks ago and I’m hoping it will all be done by the end of this week. A real home cooked meal has never looked so good.

I have made pizza countless times and blogged about pizza once (without a picture). The reason? I just can’t wait to dig in and so the picture never gets taken.

I’ve been trying out different pizza crusts to find The One.

This one is from Peter Reinhart’s Artisan Breads Every Day. His pizza recipe is very popular and in this version he’s made a couple of changes.

One batch of this recipe makes 5 servings (I found the portions to be generous and think 2 people can definitely eat 1 serving) and you can freeze the other portions for later. I do like the way the crust bubbles up, but I would cut back on the sugar because it gave the pizza too much sweetness. Overall, it’s in my top 3 pizza crusts.

I still have some dough left in my freezer and I’m thinking it’ll be great to put on the grill, especially with how hot it has been lately. And that my stove isn’t hooked up yet.

Recipe here.

I make bread frequently enough that I now have a small collection of books solely focused on bread alone. There’s something about the smell of bread baking in the oven and having a slice while still warm slathered with butter.

This isn’t the healthiest bread I’ve made, but it’s also one of the tastiest breads I’ve made (bread and cheese — can you even go wrong there?). This recipe is from Peter Reinhart’s new book Artisan Breads Every Day. It was nice to be able to mix the dough and have it sit in the fridge for a few days before baking. This makes it easy to fit into your schedule. There’s a lot of cheese involved so it’s a good way to use up any leftover cheeses. I did a mix of cheddar and cambozola and I think next time I’ll make one entirely of cambozola. My huge stand mixer had severe issues handling this dough. In the recipe it says to knead at medium-low which is a 4 on the KitchenAid. I can usually knead doughs at the speed required, but my mixer was struggling so much that I was afraid it’d break. Even at speed 2 it struggled.

After rolling up the dough and placing it in the loaf pans, I recommend having a baking sheet below to catch any cheese drippings. One of my loaves oozed cheese out onto my baking stone which was a terrible mess to clean.

I put one loaf in the freezer and one to eat. The one that wasn’t frozen was very fluffy and soft, the frozen one being more dense. I’m not sure if that had to do with me freezing it or how I rolled up the dough.

Despite some set backs, this bread is definitely repeat worthy. I scarfed almost a whole loaf of bread in no time.

Recipe can be found here.