Crescia Bread or Italian Cheese Bread

yeast, bread pans,


by: Andrew Krause

If you don’t like locatelli cheese then don’t even bother making this bread, this bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day.
Remember all ingredients should be at room temperature.

12 eggs well beaten
9 cups unsifted flour
1 lb. grated locatelli cheese
2 ounces dry yeast
5 teaspoons ground black pepper
1 cup warm water
½ lb. butter melted slightly or real soft
1 teaspoon salt

Put yeast in a small bowl with 1 teaspoon sugar and the 1 cup warm water and mix well, let stand for 10 to 15 minutes.
Place your eggs in a mixing bowl and whip till well broken, add your yeast that you had already started, now add your melted butter, pepper, salt, flour, locatelli cheese, and if I missed any ingredient then put it in.
Mix on low speed until well blended then on second speed for 3 or 4 minutes, you should have a really nice dough, if it is too dry add some water, if it is too wet then add some more flour, separate dough in 1-1/4 pound pieces, shape it until it looks like a 6 inch hoagie bun and place it in well greased bread pans, let rise until double in size and bake in a 300 degree preheated oven for 45 minutes.

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Bread Machine Pizza - A Win-Win Situation

by Nola Redd

I will always remember the day I bought my bread machine. I was at a garage sale and found it marked at $30. After examining it, I insisted on plugging it in to make it work. Once the light sensors came on, I had no idea what to do next. So I paid for it.

I took it home and made five loaves of bread. Four of them fell. I read everything I could find on the Internet about bread machines and made sure to diligently manage the measurements. I finally decreased the falling of my loaves to about two in five - but somehow, those two always fell when I had no other bread in the house and was counting on the loaf to feed us our lunch. Finally, like I suspect so many women do, I left it on the counter as a beautiful appliance. Store-bought bread was just less hassle.

Several months passed, and I came across an article about making your own pizza, my husband's all-time favorite meal. Quick research revealed that I could actually make the pizza in my bread machine! I happily dumped the products in and we began saving about $60 a month (that is $720/year) by making our own pizza dough:).

Pizza dough is very quick and easy to make, and, for me at least, much less likely to fall. If your bread maker has a timer, you can even set it to mix while you are at work. Or, you can make the dough on the weekend and freeze the crust, ready to be cooked as your very own frozen pizza - for significantly less money.

There are a million dough recipes out there, and I encourage you to experiment. We use the most basic recipe. Remember in your bread machine you want to add the wet ingredients first, followed by the dry, with the yeast going in last.

Start with 1 3/8 cup of water and pour it in the bottom of the machine bowl. Add two tablespoons of oil. Next, add two teaspoons of salt. Most recipes call for a teaspoon of sugar, but we decided we did not like the taste so we omitted it. We also add a teaspoon of powdered flax seed to the mix to at least make me feel like we were doing something healthy for dinner. Next, add 3 ½ cups of flour. Then, make a little hole for the yeast and add two teaspoons.

I always check on my dough after about five minutes. Sometimes the whole mixture sloshes; I add a little more flour to firm it up. Sometimes there is flour caked to the side of the machine; I add more water and oil, little by little. Unlike bread, we very rarely have problems with our dough, and the addition of the frozen crust to our repertoire has made my nights even easier. We use regular spaghetti sauce rather than expensive 'pizza' sauce and add our own ingredients.

Lest you wonder about the cost savings, we purchase our yeast (by far the most expensive part) from a warehouse club. We pay less than $4 for what would cost us over $30 when bought in individual packets. We also purchase our cheese and pepperoni (our topping of choice) from the warehouse store. These are the most costly items that are least likely to go on sale.

Our recipe feeds two adults and two toddlers; once our third child started eating and our other two began growing we increased the ingredients a little and used 4 lbs of flour. When the dough finished mixing, we allow our older children to make their own 'pan' pizza, which they enjoy. Talk about getting the family involved.

Homemade pizza is a win-win situation. Your children get the taste they love, your husband gets to write smaller checks (and you don't have to worry about delivery charges or tips), and, most importantly, you get to use your bread machine for more than decoration.

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Fondue 101 - How To Make Cheese Fondue

by Anthony Tripodi

The word fondue comes from the French word fondre and it means to melt or to blend. They should have named it after the French word for outstandingly delicious but even that would be limiting. There are so many varieties and types of fondues out there that perhaps one word really can't describe it.

I'm sure you've probably heard of or even tried cheese fondue. It was popular in the 70ies. If you weren't around back then, maybe you got a fondue pot as a wedding present and have been meaning to try it. Or maybe you have never tried it at all. Whatever your background, this guide will show you the basics of cheese fondue and hopefully get you excited to experiment with the many other varieties such as hot oil, broth or dessert fondues.

Cheese fondue originated in the alps at the end of winter when food supplies were low. Farmers would use what they had on hand to feed their families. Cheese, bread and wine were usually all that was available. So they threw the wine and cheese in a pot and dipped their bread in there and waited for Spring.

So why is fondue popular again?

It's not because people are having a hard time finding food during the winter. Supermarkets took care of that problem. No, fondue is popular again because it's fun and delicious. A fondue party is a great way to have a dinner party. All the prep can be done before the guests arrive and the host can enjoy the meal and their company without running back and forth from the kitchen to the dinner table.

Okay, so lets get you cooking. First thing you'll need to try fondue is a fondue pot. The electric fondue pots are best for a beginner. Just plug them in, set the temp and you're all set. There are also ceramic pots and metal pots that you could use but you can't cook hot oil fondue in a ceramic pot and the metal pots aren't great for cheese fondue. The electric fondue pots are the most versatile and they are even made dishwasher safe now.

Classic Cheese Fondue. is the first recipe you should try. When people talk about fondue this is what they are talking about. Remember to use the real Gruyere and Emnenthaler cheeses and not some swiss from the supermarket. You'll taste the difference and so will your guests.

Classic Cheese Fondue 1/2 lb Emnenthaler Cheese (shredded) 1/2 lb Gruyeye (shredded) 1 clove Garlic 2 cups Dry White Wine 1 tbs Lemon Juice 2 tbs Flour 3 tbs Kirsch (also known as Kirschwasser - cherry brandy) 1/4 tsp White Pepper Nutmeg and/or Paprika to taste

Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard it (your choice) Heat up the White Wine & Lemon Juice - should be hot but do not boil Reduce heat to low and slowly add cheese while stirring Slowly add remainder of ingredients while stirring

To Dip: Italian Bread (or any crusty bread) cut into bite-sized cubes Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.

Fondue Tips & Traditions: * If the fondue is too hard add more wine * If the fondue is too soft add more cheese * Have your guests stir in a figure eight pattern each time they dip something * Tradition says that if the item you're dipping comes off of your fork: --- Men: Next round of drinks is on you --- Women: You must kiss the man to your left * Make up your own traditions.

The ones above are outdated and sound a little chauvinistic to me. * Cold drinks are not usually served. * The traditional drink for fondue is hot tea or the wine that you used to cook with. * Ignore the rules and serve Merlot. It goes great with cheese fondue.

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Apple Cheese Bread

Baking Soda, Baking Powder, Cheddar Cheese



Serves: 8 Servings

Ingredients:

-- 1/2 c Butter Or Margarine
-- 2/3 c Sugar
-- 2 x Eggs
-- Apple, Peeled And Chopped
-- 1/2 c Grated Sharp Cheddar Cheese
-- 1/3 c Chopped Walnuts
-- 2 c Flour
-- 1 ts Baking Powder
-- 1/2 ts Baking Soda
-- 1/2 ts Salt

Instructions:

Preheat oven to 350øF. Cream butter and sugar, beating until light. Beat
in eggs, one at a time. Stir in apples, cheese and nuts. In separate
bowl, combine flour, baking powder, baking soda and salt. Gradually and
gently stir into apple mixture. Pour into greased loaf pan and bake 1
hour. Cool 10 minutes before serving.

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Pizza Dough Recipes

Pizza Dough, olive oil, bread flour


by Franklin Graham

Pizza Dough Recipes

Making the Pizza Dough

Making your own pizza dough "from scratch" is not as hard or as time consuming as you might think. With a little practice, you will find it to be an EASY part of making your own pizzeria-style pizza at home. "Working" with pizza dough is a skill that improves each time you that you do it. With a little experience, you will know when your pizza dough has the right "feel" that will give you a tasty pizza crust.

Some common mistakes to avoid when making your Pizza dough are:

1) Adding to much extra flour when kneading the dough

2) Not kneading the dough long enough (the dough should have a smooth and and elastic feel)

3) Not letting the dough rise long enough (proofing)

Try these easy pizza dough recipes:

Basic Pizza Dough I

INGREDIENTS: * 1 package active dry yeast * 1 tablespoon white sugar * 1 1/4 cup warm water (110 degrees F) * 1 tablespoon olive oil * 1 teaspoon salt * 3 1/2 cups bread flour DIRECTIONS: In a large mixing bowl, dissolve yeast and sugar in the warm water. Let stand about 10 minutes until it foams. Stir the olive oil, salt, and 2 1/2 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, mixing well. When the dough has formed, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees for about 25 minutes or until the crust and cheese are golden brown.

Basic Pizza Dough II

INGREDIENTS: * 1 package active dry yeast * 1 cup warm water (110 degrees F/45 degrees C) * 2 cups bread flour * 1 tablespoon olive oil * 1 teaspoon salt * 2 teaspoons white sugar DIRECTIONS: In a small bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes until it foams. In a large bowl, combine 2 cups bread flour, olive oil, salt and the yeast mixture; Mix well to combine. Work well until dough has formed. Cover and rise until doubled in volume. About 1 hour. Punch down dough. Turn dough out onto a well floured surface. Form dough into a ball and roll out into a pizza crust shape Let rest about 10 minutes. Cover with your favorite sauce and toppings and bake in preheated 425 degree oven until golden brown. About 25 minutes. Enjoy! Free from http://www.1PizzaSecrets.com

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About the author: Franklin Graham is an expert on making pizza at home. In his own words: "Pizza is my Passion. I find myself constantly thinking about how to make a better-tasting pizza at home. I can help you make great-tasting, pizzeria-quality pizza from your own oven. You will be surprised how much money you can save without sacrificing the pizzeria taste you expect". Readmore »»