Savory Pizza Bread - Powerful Handmade site

Savory Pizza Bread

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Savory Pizza Bread

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Turn the pizza inside of out, and upload the standard seasoning to the bread dough as an alternative. We love this for a twist with a grilled cheese sandwich; upload a dish of highly spiced tomato sauce for dipping.

At a look

Prep
Bake
Total
Yield
one nine” x five” loaf

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium Whole Wheat Flour or White Whole Wheat
  • 1 cup semolina flour
  • 1/four cup Baker’s Special Dry Milk
  • 2 teaspoons on the spot yeast
  • 1 1/four teaspoons salt
  • 2 tablespoons Pizza Dough Flavor
  • 1 tablespoon pizza seasoning
  • 2 tablespoons Vermont cheese powder
  • 2 tablespoons olive oil or garlic oil
  • 1 1/four cups lukewarm water

  • four 1/four oz King Arthur Unbleached All-Purpose Flour
  • four oz King Arthur Premium Whole Wheat Flour or White Whole Wheat
  • five three/four oz semolina flour
  • 1 1/four oz Baker’s Special Dry Milk
  • 2 teaspoons on the spot yeast
  • 1 1/four teaspoons salt
  • 1/2 ounce Pizza Dough Flavor
  • 1/four ounce pizza seasoning
  • 1/2 ounce Vermont cheese powder
  • 7/eight ounce olive oil or garlic oil
  • 10 ounce lukewarm water

  • 120g King Arthur Unbleached All-Purpose Flour
  • 113g King Arthur Premium Whole Wheat Flour or White Whole Wheat
  • 163g semolina flour
  • 35g Baker’s Special Dry Milk
  • 2 teaspoons on the spot yeast
  • 1 1/four teaspoons salt
  • 14g Pizza Dough Flavor
  • 7g pizza seasoning
  • 14g Vermont cheese powder
  • 25g olive oil or garlic oil
  • 283g lukewarm water

Instructions

  1. Combine the entire elements, and blend till cohesive. Cover the bowl, and let the dough relaxation for 30 mins.
  2. Knead the dough — through hand, mixer, or bread device — till it is clean, glossy, and elastic.
  3. Place the dough in a calmly greased bowl and canopy the bowl. Allow the dough to upward thrust for 1 to two hours, till it is puffy.
  4. Lightly grease a nine” x five” loaf pan.
  5. Gently deflate the dough, and form it right into a nine” log. Place the log within the pan, quilt calmly with plastic wrap or an evidence quilt, and set it apart to upward thrust for 1 1/2 to two hours, or till it is topped about 1″ over the rim of the pan.
  6. While the bread is emerging, preheat the oven to 375°F.
  7. Bake the bread for 30 to 35 mins, or till it is golden brown and the middle of the loaf reads 190°F on an instant-read thermometer.
  8. Remove the bread from the oven, and after five mins flip it out of the pan onto a rack to chill.
  9. Store, well-wrapped, for three days at room temperature, or freeze for as much as three months.
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