Pizza Bread

I have told you several times before that I love using the method for refrigerator bread dough outlined in Artisan Bread in Five Minutes a Day. My favorite way to use it is for pizza. My kids favorite is Pizza Rolls, which is pepperoni and mozzarella cheese wrapped inside a roll. So, it seemed natural to me to combine these two ideas to make Pizza Bread. It is a pull apart bread similar to Monkey Bread. I served it with pizza sauce for dipping and my kids fell in love with it!

Pizza Bread

2 lbs. Artisan Bread Dough
¼ cup olive oil
1 Tbsp. Italian Seasoning
2 cups shredded mozzarella cheese
6oz. sliced pepperoni
Pizza sauce for dipping

Form dough into walnut sized balls (approx. 48). Arrange 1/3 of the dough in the bottom of a fluted pan. Drizzle with 1/3 of the olive oil and sprinkle with 1/3 of the Italian Seasoning. Layer half of the pepperoni and 1/3 of the cheese on top. Repeat. Layer the last of the dough on top, drizzle with the last of the oil, and sprinkle with the last of the Italian Seasoning. Finally layer the last of the cheese. Let rise for 45-60 minutes. Bake at 350º for 35 minutes. Cool for 10 minutes. Invert onto a serving plate. Serve warm with pizza sauce.

Recipe Note: You can find the Master Recipe for this dough in Artisan Bread in Five Minutes a Day, along with an instructional video here.

This post has been linked to the Penny Pinching Party.

Nutella Swirl Bread

Nutella is a treat at our house. If you are not familiar with this chocolate hazelnut spread, give it a try. It is sold along side of the peanut butter at the grocery store. I warn you though, it is not a health food, it is more like dessert. But my kids love it, so we will indulge once in a while.

I prefer to eat my Nutella as a snack on crackers. My kids, however, like it in a sandwich. So, that got me thinking that they might enjoy it baked into bread just like Cinnamon Swirl Bread. And, I was right. It was gooey and delicious and I'm sure I will have many requests for this in the future!

Nutella Swirl Bread

1 lb. Artisan bread dough
1/3 cup Nutella
1Tbsp. Melted butter

On a floured surface, roll out bread dough into a rectangle (approx. 9X18). Spread Nutella onto the dough. Roll up the dough, starting with the short end. Pinch the seams to seal. Place in a greased loaf pan, cover with a towel, and let rise for 30-60 minutes. Bake at 350º for 35-40 minutes or until golden. Brush with melted butter. Cool 10 minutes and remove from pan. Serve warm.

Note: I use the method outlined in Artisan Bread in Five Minutes a Day written by Jeff Hertzberg and Zoe Francois. You can find the Master Recipe for this Artisan Bread Dough along with an instructional video here.

This post has been linked to Mop It Up Mondays.

Cinnamon Swirl Bread

 

It seems like it has been a while since I have shared an Artisan Bread Dough recipe. I use my dough primarily for pizza; but, lately we have been enjoying Cinnamon Swirl Bread on Saturday mornings. Last weekend, when the last slice was devoured, my kids asked that I make two loaves instead of just one next time. My kids rarely fall in love with food, and although they have their favorites, specific food requests are almost non-existent. So, I am especially pleased that they like this bread so much.

 

Cinnamon Swirl Bread

1 lb. artisan bread dough
¼ cup white sugar

1 tsp. cinnamon

2 Tbsp. melted butter, divided

On a floured surface, roll out bread dough into a rectangle (approx. 9X18). Brush with half of the melted butter. Sprinkle with sugar and cinnamon. Roll up the dough, starting with the short end. Pinch the seams to seal. Place in a greased loaf pan, cover with a towel, and let rise for 30-60 minutes. Bake at 350º for 35-40 minutes or until golden. Brush with remaining melted butter. Cool 10 minutes and remove from pan. Serve warm.

 

Note: I use the method outlined in Artisan Bread in Five Minutes a Day written by Jeff Hertzberg and Zoe Francois. You can find the Master Recipe for this Artisan Bread Dough along with an instructional video here .

Artisan Bread Dough Recipes

Recently I tried a couple of new ideas with my Artisan Bread Dough: Cinnamon Rolls and Pretzels. My kids gobbled up both recipes, but neither one of them were what I was looking for. So, I will keep trying.

If you have successfully used your Artisan Bread Dough to make either one of these recipes, please share them with me! Or, if you have other Artisan Bread Dough recipes that your family loves, I would love to hear about them in the comments below.

Note: I use the method outlined in Artisan Bread in Five Minutes a Day written by Jeff Hertzberg and Zoe Francois. You can find the Master Recipe for this Artisan Bread Dough and an instructional video here.

This post has been linked to The Thrift Home: Penny Pinching Party. 

Ham and Cheese Rolls

It is the end of the school year and my kids are getting tired of our typical lunchbox routine.  I have been trying to mix it up by sending crumpets or pizza rolls instead of sandwiches. However, I am still hearing complaints. So, I tried something different with my artisan bread dough: Ham and Cheese Rolls. I made them just like the pizza rolls, only I used ham and cheddar cheese instead of pepperoni and mozzarella cheese. The kids liked them and were happy about their new lunchbox treat. Another crisis averted!

Recipe Note: I make my dough using half white whole wheat flour and half all purpose flour. You can find the Master Recipe for artisan bread dough, along with an instructional video, here.

Ham and Cheese Rolls

2 lbs. artisan bread dough

4 slices deli ham, cut into 24 pieces

24 nickel sized pieces of cheddar cheese

3 Tbsp. melted butter

Divide dough into 24 pieces. Using your hands, flatten each piece of dough into a circle that is the size of your palm. Place cheese in the center of the dough and top with ham. Fold the dough up over the cheese and ham, pinching the seams to form a seal. Place, seam side down, in a greased 9X13 pan. Repeat with remaining dough. Let rest 30 minutes. Bake at 400˚ for 20 minutes or until golden. Remove from oven and brush with melted butter. Serve immediately.

This post has been linked to Try New Adventures Thursday.

Pigs in a Blanket

I found a new way to use my Artisan Bread Dough; Pigs in a Blanket.  My husband was working a 24 hour shift the other night, so I thought it was the perfect opportunity to have kid food for dinner. They were so simple to make, and the kids enjoyed helping. We dipped our hot dogs in ketchup, mustard, and BBQ Sauce.  Then, I packed the leftovers in the kid’s lunch boxes for the next day.  When I told my husband about them, he was disappointed that he wasn’t here to try them. I’m sure I will be making them again soon for him!

Pigs in a Blanket

1 lb. artisan bread dough (I use half white whole wheat flour and half all purpose flour)

8 hot dogs

1 Tbsp. melted butter

Divide dough into 8 pieces. Using your hands, flatten each piece of dough into a circle about 2/3 as big as the hot dog. Wrap the hot dogs with the dough, overlapping the dough and pinching it to close. Place hot dogs, seam side down, on a cookie sheet and let rise for 30 minutes. Bake at 400˚ for 20 minutes. Remove from oven and brush with melted butter. Serve immediately.

Note: You can find the Master Recipe for this Artisan Bread Dough in Five Minutes a Day, along with an instructional video, here.

This post has been linked to Try New Adventures Thursday.

Artisan Bread

To me, there is nothing better than a loaf of crusty bread to round out a meal. My kids literally jump for joy when I serve this bread, hot from the oven. It makes it to our table about once a week. I use the simple bread making process outlined in Artisan Bread in Five Minutes a Day. It is quick and easy, even for a beginner. The dough is mixed up in large batches, in advance, and is stored in the refrigerator for future use. The dough can be stored for up to 14 days, so there is no rush to use it up immediately. (You can read my full book review on Artisan Bread in Five Minutes a Day, here.)

I like to make my Artisan Bread with half white flour and half white whole wheat flour. And I have a batch ready to go in my refrigerator most of the time. I have also added chopped olives or diced pepperoni to my bread with great success. You can find the Master Recipe for this Artisan Bread in Five Minutes a Day, along with an instructional video, here.

If you are an Artisan Bread Dough lover, you may be interested in these additional recipes that have been previously posted here on You Can Make That!

                                                                                                                   

Pizza

Pizza Rolls

Monkey Bread

Pizza Rolls

On Sunday, we attended a Super Bowl party and I brought these Pizza Rolls. They were gone before I ever made it through the food line.  They make a great snack and are perfect for a party because they do not require a fork or a sauce for dipping, hand food at its best.  Sometimes I make a big batch and freeze them for later or for school lunches. They reheat nicely and are still tasty at room temperature.

Pizza Rolls

2 lbs. artisan bread dough 

48 slices pepperoni

24 nickel sized pieces of mozzarella cheese

3 Tbsp. melted butter

Divide dough into 24 pieces. Using your hands, flatten each piece of dough into a circle that is the size of your palm. Place cheese in the center of the dough and top with two pieces of pepperoni. Fold the dough up over the cheese and pepperoni, pinching the seams to form a seal. Place, seam side down, in a greased 9X13 pan. Repeat with remaining dough. Let rest 30 minutes. Bake at 400˚ for 20 minutes or until golden. Remove from oven and brush with melted butter. Serve immediately.

You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.

Monkey Bread

As I have told you before, I really enjoy the method for bread baking outlined in Artisan Bread in Five Minutes a Day. Over the weekend, I tried something new with my bread dough: Monkey Bread. In the past, I had made Monkey Bread using canned biscuits. But, I had not made it at all in the last couple of years due to our effort to eat more “real” foods. 

I used the Challah dough recipe with half white flour and half white whole wheat flour.  The dough was buttery and rich and it perfectly complimented the sweetness of the cinnamon and sugar. We had a great time grabbing bites directly from the serving platter and did not even bother with individual plates. I will make it exactly the same again next time.  And, believe me, there will be a next time.

Monkey Bread

2 lbs. Challah dough

1 cup sugar (white or raw)

1 Tbsp. cinnamon

½ cup melted butter

Form dough into walnut sized balls. You should have about 48. Stir together, in a shallow bowl, the sugar and cinnamon. Dip each ball of dough into the melted butter, then into the cinnamon and sugar. Place the dough balls in a bundt pan. Repeat until all of the dough is coated. Pour any remaining butter or cinnamon/sugar on top of the dough. Let rise for 30-45 minutes. (You will not see much additional rise.) Bake at 350˚ for 35 minutes. Cool 5 minutes, and invert onto a large serving platter. Serve immediately.  

Note: You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.

Pizza

We eat pizza about three times a month here. I never have to worry about complaints when I serve pizza and it is quick to put together when I have the dough on hand in the refrigerator. Plus, I can make three pepperoni pizzas for under $10, which is much less expensive than ordering in and I am in control of the ingredients.

  

Pizza

1 lb. artisan bread dough

1 cup pizza sauce

1 cup grated mozzarella cheese

Grated parmesan cheese to taste

Additional toppings – pepperoni, onion, green pepper, olives, banana peppers, mushrooms, etc.

Move oven rack to second lowest position and preheat oven to 400˚. Roll out dough onto a 15 inch pizza stone. Evenly cover with sauce. Sprinkle with mozzarella and parmesan cheeses. Top with additional toppings. Bake for 10-13 minutes or until golden and bubbly. Remove from oven and let cool 15 minutes before cutting.  

Note: You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.

Frugal Tip: A variety of leftovers can be used as pizza toppings. So, use what you have on hand to keep valuable food from going to waste.

A Book Review

If you are looking for a great gift giving idea this Holiday season, you may be interested in Artisan Bread in Five Minutes a Day written by Jeff Hertzberg and Zoe Francois. It would make the perfect gift for the person that has everything, the foodie, or the frugal baker. The method in this book details how to turn four lowly ingredients (water, yeast, salt, and flour) into works of art that are crusty and delicious.

Or maybe, you would like to add something special to your Holiday table, but you have felt that the process of bread baking was too overwhelming and time consuming to tackle. Artisan Bread in Five Minutes a Day takes the mystery out of making yeast bread and breaks it down into a simple, step by step process that anyone can follow. The method taught here eliminates confusing steps like “proofing” the yeast and labor intensive steps like kneading. If you have a large bowl, a wooden spoon, and an oven, you can make this bread. No prior bread baking knowledge necessary!

I have made The Master Recipe into boule loaves, baguettes, sandwich bread, pizza crust, pizza rolls, and dinner rolls. I have also tried the Light Whole Wheat recipe in many variations. And, I have experimented with my own version that is half white flour and half white whole wheat flour. Everything has turned out well. What I like best about this bread making process is that I can make up a four pound batch of the dough in advance and use it little by little over the next 14 days.

Once you have Artisan Bread in Five Minutes a Day on your shelf, you will no longer be making last minute trips to the bakery. Instead, the warm fragrant smell of freshly baking bread will fill your home, and you will be a hero in your kitchen!

Note: You can find the Master Recipe for Artisan Bread in Five Minutes a Day, along with an instructional video, here.