4 ounces stale bread, cut or torn into 1-inch pieces
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
Preheat the oven to 300 degrees F.
Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.
Combine yeast and warm water. Stir until dissolved. Add remaining ingredients and mix well. Let rest 5 min. Roll out to size and shape you need. This recipe is the perfect amount of crust for one reg. size cookie sheet. Add pizza sauce and whatever toppings you choose. Bake at 450 degrees for 15 min or until golden brown.
1 cup warm water, 3 1/4 cups all purpose flour, 4 tbsp. sugar, 1 tsp. salt and 1 1/2 tsp. yeast. Put into bread machine and set on dough cycle. When cycle is finished, take out on floured surface, flatten dough and roll into a long roll. Pinch ends and let rise for about l hr. I put mine in my oven and turn the oven light on. Then bake at 350 degrees for 15 min.
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
1 cup water-room temperature. I put use regular tap water heated in microwave for 20 sec. 1 egg beaten. 1/4 cup butter-cut into cubes, 3 1/4 cups bread flour (I use 1 cup fresh ground wheat flour and 2 1/4 cups bread flour), 4 tbsp sugar, 3 tbsp powdered milk, 1 tsp salt, and 1 1/2 tsp yeast placed in the center of the pan. Set bread machine on dough cycle.
When cycle is finished, turn dough out on floured surface. Knead slightly, just enough to punch down dough. Choose now what you want to make with your dough. If making dinner rolls or hamburger buns, shape small sections of dough into round shapes. This will make about 15 rolls depending on how large or small you make them. Place rolls on cookie sheet, spray tops with oil spray. Let rise 1 hr. Bake at 400 for 12 min. Remove from oven. Brush tops generously with melted butter. Enjoy!!
1/2 shortening (can substitute applesauce), 1 cup sugar, 3/4 cup mashed banana (2 overripe bananas), 1 1/4 cup self rising flour(I use whole wheat), 2 eggs, nuts. Combine all ingredients. Bake at 350 until done. Approx. 45 min.