Posts made in February, 2021

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

Posted by on Feb 24, 2021 in beef, Blog, Bready or Not, cheese galore, main dish, pork, yeast bread | 0 comments

Today’s Bready or Not is a 2-for-1 deal: a recipe for fast and easy pizza dough, followed by the process I use forĀ  divvying up that dough to make small but thick cast iron pan pizzas.

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

The basic dough recipe is modified from the great book Artisan Bread in 5 Minutes a Day. [Affiliate link] Yes, this dough really comes together in 5 minutes. It also keeps for up to 2 weeks AND can be frozen.

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

The method for making mini pizzas in a skillet is one I practiced a few times several years ago, then made a LOT during 2020 as my husband was working from home more often. I perfected it to the point where I had to write it down–and share here.

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

The pan pizza recipe is pretty much an outline to show the timing on the shaping, rise, and crust-cooking, but the ingredients are all up to you!

Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

Bready or Not: 5 Minute Artisan Pizza Dough

This makes enough pizza dough for a large pizza or 3 10-inch ‘pan’ style pizza. The dough is ready to use after only a few hours, and will keep in the fridge for as long as two weeks. Modified from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.
Course: Main Course
Cuisine: American, Italian
Keyword: pizza, yeast bread
Author: Beth Cato

Ingredients

  • 1 1/3 cups warm water
  • 2 Tablespoons olive oil
  • 1/2 Tablespoon white sugar
  • 3 1/4 cups all-purpose flour
  • 3/4 Tablespoon kosher salt
  • 2 teaspoons pizza seasoning or Italian seasoning, optional
  • 2 1/4 teaspoons active yeast or one packet store-bought active yeast

Instructions

  • Place the water, olive oil, and sugar in a big mixing bowl, stand mixer, or food processor. Add the flour, salt, and seasoning, if using. Start mixing together, then sprinkle in the yeast. Mix until just combined.
  • Keep in same bowl, if desired, or transfer to another bowl that is greased. Loosely cover top with plastic wrap or towel and let dough rise at room temperature until it flattens out on top, about two hours.
  • Dough can be used now but is much easier to handle when cold. Refrigerate in a non-airtight container and use within two weeks. Dough can also be frozen in freezer bags, for up to a month, and defrosted later in the fridge.

OM NOM NOM!

    Bready or Not Original: Cast Iron Pan Pizzas

    About a 2-pound batch of dough, such as the 5 Minute Artisan Dough recipe on Bready or Not, will make three hearty personal pan pizzas in a 10-inch cast iron pan. This process takes about 45 minutes. The remaining dough can keep in the fridge for about 2 weeks.
    Course: Main Course
    Cuisine: American, Italian
    Keyword: beef, cheese, pizza, pork, yeast bread
    Author: Beth Cato

    Equipment

    • 10-inch cast iron skillet

    Ingredients

    • handful pizza dough
    • olive oil
    • desired toppings and seasonings

    Instructions

    • Preheat oven at 450-degrees. Add about a tablespoon of olive oil to a cast iron skillet and place the pan in the oven to heat up.
    • Grab a good handful of pizza dough, or as much as desired to bake today. Oil a small space of counter or table as well as hands, and gently stretch and press out the dough to a rough circle. If it tears, patch with other pieces of dough as best possible. Let dough rest for about 20 minutes.
    • By this time, the oven should have preheated. Use a potholder to pull out the skillet. Carefully swirl the hot oil in the pan to coat the bottom and set pan down on a safe surface. Carefully, again, place the dough in the pan.
    • Bake crust for 6 to 10 minutes, until it is set. Pull out of oven and add desired toppings.
    • Put pizza in oven for another 6 to 10 minutes, until crust is golden and toppings are cooked to desired level. Let pizza cool for about 10 minutes, then slide onto a plate or other surface to slice and eat.
    • OM NOM NOM!
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    Bready or Not Original: S’mores Cake Mix Bars

    Posted by on Feb 17, 2021 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies | 0 comments

    Cake mix is fantastic ingredient to keep in the pantry for a quick-fix dessert. It’s easy to doctor into something extraordinary, such as with these S’mores Cake Mix Bars.

    Bready or Not Original: S'mores Cake Mix Bars

    This is a treat that doesn’t taste like cake mix at the end. It’s just sweet and wonderful, courtesy of the lovely combination of ingredients.

    Bready or Not Original: S'mores Cake Mix Bars

    I used ready-made graham crackers crumbs here, but really, you could probably use various kind of vanilla cookies, smashed, to mix in. Vanilla wafers or even Golden Oreos would be good substitutes.

    Bready or Not Original: S'mores Cake Mix Bars

    I love bar recipes like this where ingredients are swirled together at the end. There is something visually delightful about that marbled look.

    Bready or Not Original: S'mores Cake Mix Bars

    Be sure that when these bars are sliced, they are stores with waxed paper between the layers. Marshmallow makes things a bit sticky! And delicious.

    Bready or Not Original: S'mores Cake Mix Bars

    Bready or Not Original: S’mores Cake Mix Bars

    This original Bready or Not recipe uses cake mix for a quick-fix delicious dessert that doesn’t at all taste like cake mix. It’s just plain delicious.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: bars, cake mix, chocolate, marshmallow
    Author: Beth Cato

    Equipment

    • 9×13 pan
    • waxed paper

    Ingredients

    • 1 box white cake mix or yellow cake mix or French Vanilla
    • 1/2 cup unsalted butter 1 stick, melted
    • 1 teaspoon vanilla extract
    • 2 eggs room temperature
    • 1 cup semisweet chocolate chips
    • 7 ounce marshmallow fluff jar
    • 1/2 cup graham cracker crumbs

    Instructions

    • Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
    • In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
    • Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
    • Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
    • Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

    OM NOM NOM!

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      Bready or Not Original: Classic Brownies

      Posted by on Feb 10, 2021 in Blog, Bready or Not, brownies, chocolate | 0 comments

      Each year around Valentine’s Day, I like to share a chocolatey recipe. For this year, we’re going for Classic Brownies.

      Bready or Not Original: Classic Brownies

      This straightforward recipe makes a 13×9 pan of luscious, moist brownies. They have a rich middle and a crackly top.

      Bready or Not Original: Classic Brownies

      Yes, they might crumble a little, but they are by no means dry. Not unless they are overbaked.

      Bready or Not Original: Classic Brownies

      These brownies are great on their own but would be out-of-this-world paired with some ice cream or fruit, or both of those at once.

      Bready or Not Original: Classic Brownies

      Store these at room temperature for a few days at most, or freeze them for several months.

      Bready or Not Original: Classic Brownies

      You can’t go wrong with these classic brownies! This recipe makes a big casserole dish of chocolaty goodness. Make this recipe to share, or freeze some brownies for later!
      Course: Dessert, Snack
      Cuisine: American
      Keyword: brownies, chocolate, coffee
      Author: Beth Cato

      Equipment

      • 13×9 pan

      Ingredients

      • 8 ounces semisweet chocolate chips
      • 1 cup unsalted butter 2 sticks
      • 2 cups all-purpose flour
      • 1/4 cup unsweetened Dutch-process cocoa powder sifted
      • 2 1/2 cups white sugar
      • 1 Tablespoon espresso powder or instant coffee granules
      • 2 teaspoons ground cinnamon
      • 6 eggs room temperature
      • 2 teaspoons vanilla extract

      Instructions

      • Preheat oven at 325-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
      • In a medium microwave-safe bowl, microwave the chocolate and butter in very short bursts, stirring well between each pass, until it is melted and smooth. Set aside to cool.
      • In a small bowl, combine the flour and cocoa.
      • In a large bowl, combine the sugar, espresso powder, and cinnamon. Pour in the chocolate mixture. Beat until just combined. Add eggs, one at a time, followed by the vanilla. Gradually stir in the flour-cocoa mix. Spread the batter in the prepared pan.
      • Bake for 35 to 42 minutes, until the edges start to pull away from the sides of the pan and the very middle passes the toothpick test. Set on rack to completely cool.
      • Use the foil to lift the brownies onto a cutting board. Cut into bars. Store in a sealed container at room temperature. Brownies can also be layered in wax paper and frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

        Posted by on Feb 3, 2021 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

        A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.

        Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

        Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.

        Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

        Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.

        Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

        The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.

        Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

        Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!

        Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

        Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

        This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
        Course: Dessert, Snack
        Cuisine: British, Scottish
        Keyword: chocolate, cocoa nibs, cookies
        Author: Beth Cato

        Equipment

        • 9×9 pan

        Ingredients

        • 1 cup unsalted butter 2 sticks, room temperature
        • 1 teaspoon vanilla extract
        • 1/4 teaspoon salt
        • 3/4 cup confectioners’ sugar
        • 2 cups all-purpose flour
        • 3/4 cup chocolate chips
        • 2 Tablespoons cocoa nibs

        Instructions

        • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
        • In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
        • Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
        • Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
        • Store in a sealed container at room temperature.

        OM NOM NOM!

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