jjhunter: A sheep with shaded glasses and a straw hat lies on its side; overhead floats the pun 'on the lamb' (as in baby sheep). (on the lamb)
[personal profile] jjhunter
I'm cooking with a co-conspirator this evening to whip up dinner for 30+ people (yes, I'm back to affiliating with that previous co-op), and am hitting a brain fizzle on a key element of ze master plan: good pizza dough recipe?

I need one I can make in quantity for 3 large trays of pizza, and obv. one that doesn't require a super-long rise time; 4-5 hours at most would be ideal.

Any suggestions? I've got all the usual kinds of ingredients to work with, plus lovely industrial-size mixer + bowls. Vegan recipe strongly preferred.
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget

This recipe is adapted from The Vegetarian Epicure and is our go-to recipe for bread warm out of the oven. It's also very straightforward and doesn't require any particularly fancy ingredients.

Preheat the oven to 375° F.

1¼ cups
white flour (unbleached if possible)
¾ cup
cornmeal
2-3 tablespoons
sugar
5 teaspoons
baking powder
pinch
salt
1
egg
1 cup
milk
2 tablespoons
melted butter

Sift together the dry ingredients into a mixing bowl.

Beat the egg into the milk, add it and the butter to the dry ingredients (separately — you get butter globules floating in your milk if you add the butter to the milk-and-egg mixture).

Spread batter in a buttered 9-inch pie plate or oven-proof frying pan (e.g. a one-piece cast iron one) and bake 30-35 minutes, until the top starts to brown near the edges.

This bread is at its best right out of the oven with butter, but it will still be nice the next day. It is excellent with baked beans and coleslaw, or on its own for breakfast.

I've sprinkled grated cheese on it before sticking it in the oven, mixed garlic, roseamary and/or chopped onions in, and done it up plain; it's a good base for improvisation.

Cross-posts: [community profile] boilingwater, my journal

Scones

Dec. 12th, 2011 11:01 pm
steorra: Part of Saturn in the shade of its rings (Default)
[personal profile] steorra
I've recently been rediscovering what a great recipe scones are. (However, they don't keep very well, and are far better fresh, so when I'm on my own I usually only make a half-recipe.) The recipe below is very flexible; practically every ingredient can be substituted with something else, although some of the substitutions affect taste. I'll give the basic recipe, and then substitutions and variations. I almost always make the drop scones variant, because it's easy and I'm lazy; I also usually put in dried fruit as mentioned in the fruit scones variant. (For a really simple version of this recipe, stripped down to the bare minimum, see this post in [community profile] cookability.)

Basic recipe

Ingredients
Dry ingredients:
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar

Other ingredients
2 to 3 tablespoons butter or margarine
2 tablespoons sugar
2/3 cup milk

Instructions
Preheat oven to 425 degrees fahrenheit (approximately 215-220 degrees Celsius).

Combine dry ingredients in a bowl. Cut or rub butter or margarine into dry ingredients. Add sugar. Add milk, mixing quickly to form a soft dough.

Pat or roll out dough on a lightly floured surface to about 1/2 inch to 1 inch thickness (or as desired). Either cut into 12 squares or 2-3 inch rounds.

Place scones on a baking sheet and bake towards top of a 425 degree preheated oven for 10 minutes or until risen and golden brown.

Serving suggestions
Serve warm or cold, plain or with butter only, or butter and jam or honey, or with jam and a touch of unsweetened whipped cream.

Substitutions
Flour: can be part or all whole wheat. (Last time I tried all whole wheat, they needed to bake a bit longer than 10 minutes.)

Baking soda and cream of tartar: can be replaced with 1 tablespoon baking powder, to make baking powder biscuits.

Butter/margarine: can be replaced with olive oil. This affects the taste and is probably best in savoury versions of the recipe than sweet ones, but in my experience it works with both.

Sugar: can be omitted, for less sweet scones - good for serving with savoury things, like soup or cheese.

Milk: can be replaced with water. I almost always do this, and I don't think it affects the taste noticeably.

Other variations
Drop scones: Increase liquid to 1 cup and use spoons to drop like cookies onto a baking sheet.

Fruit scones: Add 1/3 cup (50 g. / 2 oz.) dried fruit before adding milk/water.

Herb scones: Omit sugar. Use olive oil instead of butter/margarine. Add some dried herbs before adding liquid. (I think I've used about 1/2 teaspoon each of oregano and thyme, but I'm not certain of quantities, and I'm sure there are other herb combinations that work.)

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