Pizza Dough or Calzone Dough Made Easy

I originally found this idea in a 2009 Cooking Light magazine but since then, I’ve used it several ways and made several adjustments to it as suggested below.

However, the fact stands that the dough recipe itself is absolutely the easiest one I have for real pizza dough or calzone dough – and it is delicious! It cooks up perfectly with just the right texture and you would think you are eating take-out pizza.

Keeping it in a vegetable-sprayed zip-lock bag is a great idea and it freezes well that way too. I found that the recipe was a lot for calzones (unless you want larger calzones) so I split the dough into the halves, froze one for pizza another day, and then made smaller calzones. Those also froze well.

As in all things I make, I always recommend making it your own recipe.  Have fun with it and try different variations of it. The basic recipe is one that is basically foolproof.

When our kids were growing up, our son Patrick especially loved calzones so this was always a favorite at our house. You can also vary it up to resemble hot pockets by substituting other ingredients – again, let your imagination be your guide.

Photo by Audrey Kirchner

Pizza and Calzone Dough Recipe

INGREDIENTS:

1 package active dry yeast or 2-1/4 teaspoons
1 cup warm water (100-110 degrees)
1-1/4 cups cold water
2 tablespoons olive oil or canola oil
1 teaspoon sugar
1 teaspoon salt
5-1/4 cups unbleached bread or all purpose flour
1/4 cup unbleached bread or all purpose flour
Cooking spray

PREPARATION:

Dissolve yeast in 1 cup warm water in a small bowl and let stand for 5 minutes.
Combine 1-1/4 cups cold water, oil, sugar and salt in a small bowl and stir it with a whisk.
Combine 5-1/4 cups of flour with the yeast mixture and cold
water mixture in the bowl of mixer that has a flat dough attachment.
Mix this on low for 8 minutes or until the dough begins to form.
Let stand for 2 minutes.
Mix on low for 6 minutes longer until dough is smooth.
Knead the dough either by hand or with the mixer for 2
additional minutes adding the remaining 1/4 cup flour – 1 tablespoon at a
time until absorbed.
The dough will be slightly sticky when done.
Using cooking spray, spray the inside of 2 large zip-lock bags.
Divide the dough in half and place each half in a zip-lock bag.
Seal and chill overnight – or for up to 2 days.
Set out on counter for about 1 hour before using.
Makes 2 crusts or about 14 servings
You can freeze both or one portion of the dough in freezer safe
zip-lock bags up to 2 months. Thaw the dough overnight in the
refrigerator to use.

Calzone and Pizza Sauce

This recipe too was from the same article and you can vary it as well – it is a New York style pizza sauce or calzone sauce and it is delicious! 

INGREDIENTS:

7 tablespoons water
2 tablespoons chopped fresh basil (or use dried)
1-1/2 tablespoons olive oil
2 teaspoons dried oregano (or use chopped fresh)
1-1/2 teaspoons sugar
1 teaspoon minced garlic (optional)
1 can (14 ounce) petite-cut tomatoes  including juice
1 can (6 ounce) tomato paste

PREPARATION:

Stir together all ingredients with a whisk. 

Makes 2-2/3 cups. 

Use about 1/4 cup at a time for pizza or topping for calzone (or to your liking). Freeze any leftover or keep in refrigerator if using in the next few days. 

Good rule of thumb on herbs such as basil or oregano, etc. – if you are substituting dried herbs for fresh, you would use about half the recipe’s amount. 

Pizza Dough Fundamentals

Variations

Use thawed bread dough instead of pizza dough
Use commercial pizza dough or pie crust dough
Use thawed roll dough to make mini-calzones or stuffed buns as my kids always called them
Make smaller calzones and adjust the recipe – for instance make 8 smaller ones rather than the 4
Feta cheese or ricotta cheese would also be a great addition – probably not more than 1/4 cup total added to the ingredients when putting together and divided up amongst the calzones
Chicken, spinach, feta cheese and kalamata olives would be a delicious combination as well
These freeze great in freezer bags as does the sauce and the sauce is delicious with variations in the herbs as well 

Homemade Calzones

This is the recipe as it appeared in Cooking Light – however, I substituted vegetables (see below)

INGREDIENTS:

1 portion of Homemade Pizza Dough (1/2 of recipe above)
1 sweet onion cut into thin slices
1 red pepper quartered **
1 yellow pepper quartered **
Cooking spray
1 pound Italian turkey sausage links or bulk Italian sausage
1-3/4 cups pizza sauce
3 tablespoons pizza sauce
1-1/3 cups shredded low-fat mozzarella cheese (or other Italian low-fat cheese)

PREPARATION:

Use pizza dough that has been standing at room temperature for 1 hour – or if frozen, make sure it has been thawed and then stands at room temperature for 1 hour.
Grill or use large skillet coated with cooking spray to saute onion slices and bell pepper.
If using sausage links, grill with vegetables on the grill about 4 minutes on each side or until browned. Grill sausages 8 minutes more turning occasionally.
Remove the vegetables and sausages from grill and cool slightly.
Cut onion slices in half and cut peppers into strips. Cut sausage diagonally into thin slices.
(If using bulk Italian sausage, cook separately until browned and break apart.)
Preheat oven to 500 degrees.
On a lightly floured towel or surface, divide the dough into 4 equal pieces.
Roll each portion into a 9 x 5 inch rectangle.
Spread ? cup of pizza sauce evenly on the rectangle but leave a ? inch border.
Arrange sausage over half of the rectangle – top with onion and peppers.
Sprinkle calzone with 1/3 cup cheese.
Fold other half of dough over the filling, and press edges together with a fork to seal.
Make rest of the calzones and then place the calzones on a baking sheet sprayed with cooking spray. Spray the calzones with cooking spray.
Bake at 500 degrees for 15 minutes.
Remove from oven and let stand 5 minutes.
Cut each calzone in half – serve with remaining pizza sauce.

Substitute vegetables:  I did not have any Italian sausage on hand and I cannot eat peppers so I went with a mixture of sweet onion and then crisp poached some asparagus and broccoli – added some mushrooms and spinach and voila I had great calzones!

Pizza Variation

Now if you want to use the dough for pizza, again, let your imagination guide you. 

Last night, I used 1 portion of the dough that was in the freezer and spread it on a pizza pan lightly dusted with cornmeal.  I patted the dough out to fit the pan and made a bit of a lip for the edge – then lightly brushed the entire surface of the dough with olive oil.

I then spread some of the pizza sauce on, sprinkled a wee bit of Parmesan cheese on for good measure, then used Canadian bacon thin sliced and quartered, slivers of pineapple (tidbits) and topped the whole thing off with some low-fat mozzarella cheese.

I baked the pizza at 425 degrees for 10-15 minutes and it was better than pizza from the local takeout!

Summing It Up

This is my favorite dough recipe for pizza and calzones.  It is so simple to make and it truly rises just the exact amount that it should and has excellent flavor.  I have made many doughs in the past but this one really stands up to the dishes I need it for. 

Whether it is a pizza you are making from scratch (it only took me 10 minutes to put the whole thing together and that included the chopping) or calzones of all various kinds and flavors, I think you’ll agree – this dough is the best!

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How To Make Crumpets

Are crumpets hard to make?  By jove, I think not.  The crumpet is the quite proper, very British version of the English muffin. It is blander in flavor than an English muffin but equally delicious. It has its origins in the United Kingdom and is commonly enjoyed with various toppings after toasting to include butter, marmalade, jam or jelly, lemon curd, honey, cheese, poached egg, maple or other syrups and peanut butter, although the possibilities are endless.

They are sold in Australia in a square form rather than the traditional round variety as they are felt to fit better in the toaster!

There is also the Scottish crumpet which has a different recipe and is much like the Scottish pancake.

Surprisingly, they are quite easy to make and I love the difference in the texture from a traditional English muffin. I also like that they are a blander muffin which provides a great background to sweeter concoctions spread on them. They are also spongier so make a wonderful base for a poached egg. Try english muffin recipe for variety.

Crumpet – Wikipedia, the free encyclopedia

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Standard Crumpet Recipe

This recipe is quite easy to make and yields 12 crumpets. I rediscovered this in my 30-year-old Betty Crocker International Cookbook and have added a few of my own suggestions.

The most important factor to remember as in any yeast endeavor – the temperature of the water must be correct to achieve the desired result. I always use a candy thermometer as I find the exact science of that exercise beneficial in producing a pleasing product!

Crumpet rings can be purchased; instead you can use and re-use four to six 3-inch flan rings or lastly, small tuna, clam or shrimp cans with tops and bottoms removed and thoroughly washed can be used as well.

INGREDIENTS

2-1/2 teaspoons or 1 package of active dry yeast
1/4 cup warm water (105-115 degrees)
1/2 cup lukewarm milk (scalded then cooled) – I use nonfat milk (see tip below)
1 tablespoon butter or margarine
1 teaspoon sugar
1/2 to 3/4 teaspoon salt
1/4 cup egg substitute or 1 egg
1 cup flour
Cooking spray or butter/margarine if desired for greasing

PREPARATION

Dissolve yeast in warm water in small bowl.
Stir in all remaining ingredients. Beat until smooth.
Cover with cloth.
Let rise in warm place (usually 75-80 degrees) until double 40-60 minutes. (Note: I warm oven at 250 degrees and wait until oven thermometer on rack says the temperature has dropped to 75-80 degrees and then proof my dough in the oven to control temperature)
Spray with vegetable spray or grease griddle or heavy skillet plus insides of four to six 3-inch flan rings. (Or use cans as above)
Place rings or cans on the griddle over medium heat until hot.
Pour about 2 tablespoons of batter into each ring.
Cook until tops form bubbles and bottoms are golden brown; about 1-2 minutes. Remove rings.
Carefully turn crumpets to brown other side; about 1-2 minutes.
Repeat with remaining batter, greasing insides of rings each time.
Cool and then toast if desired. Serve with jam, jelly, marmalade, or lemon curd or as above, excellent nesting spot for a poached egg.

TIP:  Scalding the milk (heat the milk in a saucepan until it bubbles and then remove from the heat)

Potato Rolls and Potato Bread Make Both At Once

INGREDIENTS

1 cup mashed cooked peeled baking potatoes (about 8 ounces)
1 cup fat-free milk
3 tablespoons honey
2 tablespoons butter
4-1/2 cups bread flour – DIVIDED
2-1/2 teaspoons dry yeast
1-1/2 teaspoons sea salt
2 large eggs OR 1/2 cup egg substitute
1 teaspoon olive oil
Cooking spray

DIRECTIONS

Mix potatoes, milk, honey, and butter in microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110 degrees. Or heat on stove top and use a thermometer to get to 110 degrees.
Stir with whisk until smooth.
Spoon flour into measuring cup – measure 1-1/2 cups flour. Combine with yeast and salt in a large mixing bowl.
Add potato mixture to flour mixture, stirring until combined.
Add eggs or egg substitute and stir until combined.
Add 2 cups flour to potato mixture, stir until soft dough forms.
Turn dough onto a floured surface – knead until smooth and elastic (about 10 minutes); or put into standing mixer with dough attachment or food processor with dough paddle and knead that way for 10 minutes.
Add enough of remaining 1/2 cup of flour 1 tablespoon at a time to prevent dough from sticking to hands (or work bowl) – dough will feel sticky still.
Place dough in large bowl coated with olive oil (or cooking spray), turning to coat the top.
Cover and let rise in warm place (85 degrees) free from drafts for 1 hour or until doubled in size. (Press 2 fingers into dough – if indentation remains, dough has risen enough).
Punch dough down, cover and let rest 5 minutes.
Divide dough in half. Work with 1 portion at a time (cover remaining dough to prevent drying).

How To Prepare Loaf Of Bread And Rolls

Potato Bread Loaf

Roll 1 portion of the dough into a 14 x 7 inch rectangle on a floured surface. 
Roll up the rectangle tightly starting with short edge, pressing firmly to eliminate air pockets.  Pinch seam and ends to seal. 
Place loaf seam side down in an 8 x 4 inch loaf pan coated with cooking spray. 

Rolls

Shape remaining portion into 9 portions and shape each into a ball. 
Place the balls in an 8-inch square baking dish coated with cooking spray. 
Coat top of loaf and rolls with cooking spray – lightly spray. 

Baking Directions For Both Loaf and Rolls

Cover and let rise in warm place (85 degrees) free from drafts for 30 minutes or until doubled in size.  (Press 2 fingers into dough – if indentation remains, dough has risen enough)
Preheat oven to 350 degrees. 
Bake at 350 for 30 minutes or until tops of rolls are browned and load sounds hollow when tapped on the bottom. 
Remove from pans – cool on wire racks. 

18 servings (serving size = 1 roll or 1/9 of a loaf) – Calories 168. 

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How To Make English Muffins

Making English muffins is not as difficult as it may sound and the result is delicious if you follow the steps.

The most important factor in any yeast endeavor is the temperature of the liquid added to the yeast. It must be correct to enhance the yeast formation so always use a candy thermometer to get the temperature right.

The temperature at which you proof your bread is also vital. I use an oven thermometer and first heat the oven to its lowest temperature, then allow to drop to 75-80 degrees. I then allow my bread to proof in the oven.

By following those 2 rules, you can create wonderful homemade yeast masterpieces with a minimum of effort.

For variety, try the crumpets recipe as well – while both have their origins in England, they each have a unique texture and taste all their own though their usage is interchangeable.

Photo Credit:  Flickr Treehouse 1977

English Muffin Recipe

Makes 18 muffins

INGREDIENTS

1 cup milk (I use nonfat)
2 tablespoons sugar
2-1/2 teaspoons or 1 packet of active dry yeast
1 cup warm water (110 degrees)
1/4 cup melted shortening (or margarine, butter or oil)
6 cups flour (divided – 3 cups/3 cups)
1 teaspoon salt
Cooking spray
Cornmeal

PREPARATION

Heat the milk in a saucepan until it bubbles and then remove from the heat. This is scalding the milk.
Add sugar and stir until it dissolves.
Let cool until lukewarm.
Dissolve yeast in warm water in a small bowl. Let stand until creamy – about 10 minutes.
Combine milk and sugar mixture, yeast mixture, shortening/oil/butter and 3 cups of the flour. Beat this until smooth.
Add salt and 3 cups of flour or enough to make a soft dough.
Knead until smooth – 5-10 minutes.
Place in greased bowl or bowl sprayed with cooking spray.
Cover with towel and let rise in warm oven (75-80 degrees) until doubled.
Punch dough down.
Roll out to 1/2-inch thickness. Use a biscuit cutter, drinking glass or empty tuna can to cut out rounds.
On waxed paper or parchment paper, sprinkle cornmeal and set the rounds on this to rise further.
Sprinkle/dust lightly the tops of the muffins with cornmeal.
Cover and let rise again 1/2 hour.
Heat a greased griddle or large skillet.
Cook muffins on the griddle about 10 minutes on each side.
Keep cooked muffins warm until all have been cooked.
Allow to cool then and place them in plastic containers or bags until used.
Split and toast.

There are several variations of this recipe
available; this one was primarily from allrecipes.com but you can also
make English muffins using crumpet or flan rings. See links for other
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How To Make Cornbread as a Loaf

This is a great recipe for making cornbread as a loaf; traditionally, most cornbreads are baked either in cast iron fry pans or in 8 x 8 baking pans, but this recipe is unique in that you bake it in a loaf pan. It is great as a stand-alone or as a side to any soup or stew. Serve warm with a swipe of butter or margarine – or use as the cornbread ingredient for stuffing recipes.

QUICK AND EASY RECIPE FOR A LOAF OF CORNBREAD

INGREDIENTS

3/4 cup cornmeal
1 cup flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
2 eggs or 1/2 cup of egg substitute
1-1/4 cup milk (or see variation below)
1/4 cup melted butter or corn oil
Vegetable spray

See all 2 photos

DIRECTIONS

Heat oven to 350 degrees.
Spray a loaf pan 8-1/2 x 4-1/2 x 2 with vegetable spray.
Mix all the dry ingredients (cornmeal, flour, sugar, salt, baking powder).
In another small bowl, beat the eggs or pour in egg substitute.
Add milk and melted butter or oil.
Add the liquid ingredients to the dry ingredients mixing until JUST blended.
Pour batter into prepared pan.
Bake at 350 degrees for 40-45 minutes, until golden brown and tester inserted in center comes out clean.
Cool for 5 minutes in the pan and then turn out onto a rack to cool.
Best served warm with a dab of butter or margarine or
Use this recipe as the cornbread for roasted turkey with cornbread stuffing.

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Maple Variation For Corn Bread Recipe

If you like a maple cornbread taste, you can substitute 1/4 cup of pure maple syrup for 1/4 cup of the milk in the original recipe.  Just reduce the milk then to 1 cup and add 1/4 cup of pure maple syrup.  Totally different taste but equally delicious.

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Whole Wheat French Bread

I recently did a recipe on French bread but I have since adapted that and this is the recipe I am sticking to as I love being able to combine whole wheat flour with it. I had to tweak it a bit from the original recipe but it has proven to be a delicious variation.

For non-wheat French bread, try my other French bread recipe but do cut the salt back to 1 teaspoon as I found that it rises better and is not so much of a ciabatta bread and I do not roll the dough out and then form it into a loaf. I just shape it to the desired shape(s) and bake that way. I found it works better in my kitchen with those adjustments!

Photo Credit: Flickr Adam Pieniazek

Whole Wheat French Bread Recipe

Makes 1 loaf

INGREDIENTS

2-1/4 teaspoons active dry yeast (or 1 package)
1-1/4 cups warm water (105-115 degrees)
1 tablespoon sugar
1 teaspoon salt
2 cups unbleached flour (divided 1-1/2 cup and 1/2 cup)
1 cup whole wheat flour (divided ? cup and ? cup)
1 tablespoon cornmeal
1 egg white
2 tablespoons cold water
Cooking spray

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PREPARATION

Dissolve yeast in warm water in large bowl or bowl of mixer with dough hook inserted.
Stir in sugar, salt and 1-1/2 cups of unbleached flour and 1/2 cup of wheat flour.
Beat until smooth. Stir in the remaining flour.
Run mixer on low to knead dough for 6-8 minutes or turn out onto floured cloth and knead for 5-8 minutes by hand.
Place the dough in bowl sprayed with cooking spray, turn greased side up.
Cover with a damp flour sack cloth or dish towel.
Let rise in warm place until double – 1-1/2 to 2 hours. (Dough is ready if indentation remains when touched)
Punch down the dough and let rest for 15 minutes.
Grease cookie sheet or jellyroll pan and sprinkle with cornmeal.
Either roll dough out into rectangle and roll up tightly, seal edges
or just mold into desired shape (French bread shape) and place on
cookie sheet.
Make 1 lengthwise slash down center or 1/4-inch slashes at 2 inch intervals.
Mist lightly with cold water (or brush over loaf) – let rise uncovered until double again – 1-1/2 hours.
Heat oven to 375 degrees. Brush loaf with cold water or mist again with cold water. Bake 20 minutes.
Mix the egg white and water and brush over loaf. Bake until loaf is
deep golden brown and sounds hollow when tapped – about 25 minutes.

One source for baking bread says that a thermometer inserted into the bread should read 200 degrees and it is done baking.

Other suggestions would be to add oat flour or semolina flour. I have
not taken the plunge to replace all the unbleached flour but anything
is possible!

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How to Make French Bread From Scratch

Making bread is not that difficult to do from scratch. I know a lot of people think that there is a science to it but I can honestly say the only science to it is being able to get the temperature right!

Using yeast is simply a matter of adding the liquid ingredients at the correct temperature to activate the yeast and also making sure that the dough has adequate heat to rise. By applying these 2 simple theories in bread making, it is really very easy to be successful at it.

Moreover, there is nothing like the smell of baking bread in a house. I used a recipe that I had in my 30 year old Betty Crocker International Cookbook; however, that was before we had food processors and stand-up mixers. Instead of kneading the dough by hand, I simply mix the dough and then place in the mixer with the dough hook and knead it that way. Nothing could be simpler!  For variety, try potato bread and rolls. 

Photo Credit: Adam Pieniazek

Homemade French Bread

Makes 1 loaf

INGREDIENTS

1 package active dry yeast (or 2-1/2 teaspoons dry yeast)
1-1/4 cups warm water (105-115 degrees)
1 tablespoon sugar
1-1/2 teaspoons kosher salt
2-3/4-3 cups flour
1 tablespoon cornmeal
1 egg white or substitute egg white
2 tablespoons cold water

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PREPARATION

Dissolve yeast in warm water in large bowl.
Stir in sugar, salt and 2 cups of flour.
Beat until smooth.
Stir in enough of remaining flour to make dough easy to handle.
Remove dough and place in mixer with dough hook on or in food processor
with the dough hook on. Turn on and knead for 5-7 minutes. (Or turn
dough onto lightly floured surface and knead until smooth and elastic – 5
minutes or so)
Place in a greased bowl. Turn greased side up.
Cover with damp cloth and let rise in warm place until double 1-1/2 to 2 hours.
Dough is ready if indentation remains when touched.
Punch down dough. Cover and let rest for 15 minutes.
Grease a cookie sheet. Sprinkle with cornmeal.
Roll dough into rectangle on slightly floured surface to 15 x 10 inches.
Roll up tightly and seal edge.
Roll gently back and forth to taper ends.
Place on cookie sheet.
Make 1/4-inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash down length of the loaf.
Brush the top of loaf with cold water.
Let rise uncovered until double 1-1/2 hours.
Heat oven to 375 degrees.
Brush loaf with cold water.
Bake 20 minutes.
Mix egg white and 2 tablespoons water.
Brush over loaf.
Bake until loaf is deep golden brown and sounds hollow when tapped – about 25 minutes.

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Homemade Slider Rolls Made Simple

I have been trying bread recipes for a long while now but I especially wanted a recipe I could use without fail for tiny slider rolls.  I’m hooked on sliders because they are so easy to make up for a party in various concoctions (see my slider hub) and they are also easier to eat instead of a large burger.  You can justify eating 2 or 3 of these that may in fact be the same in the end as eating a whole burger, but the nice thing about sliders is that you can eat one of several kinds – and take your time in between!

My son Jonathan sent me this recipe a few years ago and I have searched and searched for the source of it but have yet to find it to give credit where credit is due.  This is actually a recipe called Classic Sandwich Bread but I adapted it a tiny bit.  I first made it as sandwich bread and then as I sat admiring my perfect loaves, I got the idea to try and make sliders with the same recipe.  Much to my satisfaction, it worked wonderfully!

Photo by Audrey Kirchner

Slider Dough Recipe

INGREDIENTS

2-1/4 teaspoons or 1 envelope of active dry yeast
1/2 cup warm water (105-115 degrees)
1 cup warm milk (105-115 degrees)
1 cup warm water (105-115 degrees)
1/2 teaspoon sugar
1 tablespoon honey
1/4 cup vegetable or olive oil
2 to 2-1/2 teaspoons kosher salt
2 cups of unbleached flour
3-4 cups bread flour or 3 cups white wheat flour and 3/4-1 cup wheat flour
Glaze (recipe to follow)

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PREPARATION:

Pour 1/2 cup of warm water into small bowl – sprinkle yeast over it. Add sugar and put aside to foam up – about 10 minutes.
Combine milk, 1 cup water, honey, oil and salt in a larger bowl
or place in mixing bowl of Kitchen Aid or other large mixer with
capability of mixing dough. When yeast has set for 10 minutes, add to
the bowl.
If using a Kitchen Aid or large mixer, add flour 1 cup at a
time. I put the collar on to avoid it puffing everywhere and just slide
in a 1/2 cup to 1 cup at a time and keep it on medium until all the
flour is added – dough should be pulling away from the sides of the
bowl.
If you do not have a mixer and are doing this by hand, add 1
cup of flour at a time to the mixture in your large bowl with a wooden
spoon until dough begins to leave sides of the bowl.
If you have a mixer or food processor with a dough hook or dough attachment, knead for about 7 minutes.
If you do not have a mixer or food processor, turn out onto lightly floured surface and knead for about 5-7 minutes.
Place the dough in a large, deep bowl sprayed with vegetable
spray, turn over so as to oil the top of the dough and place oiled side
up. Now cover this with a damp towel – set in a warm place (80 degrees
if you can get it) – and let rise until doubled in size – probably 1
hour or slightly longer.
You really don’t punch this dough down – just deflate it.
Divide into 2 equal pieces, shape into a ball, cover and let rest for 10
minutes.
Use vegetable spray or olive oil spray to coat insides of
muffin pans – I used silicone muffin pans because the sides are
straighter but any muffin (regular size) would do for sliders.
Next, I pinched off pieces of dough that would fill the muffin
slots about half full, rolled and placed into the pan. (Note – you could
take one of the halves of the dough and make the slider rolls and get
12 – and use the other half of the dough to make a sandwich loaf. This
is what I did). Or you could make as many slider rolls as you want from
the rest of the dough.
Once you have assembled your slider rolls, cover again, this
time with plastic wrap sprayed with some olive oil or vegetable spray
and let rise until double – about 30-35 minutes max should do it.
Preheat oven to 375 degrees.
You can leave your sliders as they are, or you can put a glaze
on (see below) and bake until browned and starting to pull away from the
sides – 25-30 minutes.
If they begin to brown too quickly, drape a piece of foil over top.
If you have made a loaf of bread with part of the dough, cook that for 40-45 minutes.
Turn any sliders or bread out onto rack and tap the bottom to
make sure it has a hollow sound and not a ‘thud’ – then set to cool.
I sliced my sliders before freezing after they had cooled and stored in freezer bags.

Making Classic Sandwich Bread

This recipe truly is wonderful – if you make sure that the temperature of the water and the milk is accurate, you should have no troubles getting this bread to ‘rise to the occasion’.  It is one of the simplest recipes I’ve found lately and the end result where the sliders was concerned was impressive.  They were perfectly formed (I sometimes dust my hands with flour to roll them and get them to be not quite so sticky) – and when sliced after cooling, the texture was perfect! 

If you wanted to get fancy you could – cut an X pattern in the tops of the slider rolls right before popping in the oven.

For sandwich bread loaves, simply follow the above recipe – and when you divide it into 2 equal parts, set aside, cover with plastic wrap and let rest for the 10 minutes. 

Flatten out each piece of dough and with your hands simply roll, compress the dough into a rectangle that fits the bread pan squeezing out the air bubbles – or pat it out on a clean surface, and roll up into a cylinder to fit the pan.

Place into 2 olive or vegetable oiled bread pans and let rise for about 35 minutes.

Preheat the oven to 375 degrees. 

Leave the dough as is – or cut a slit down the center with a sharp knife or make diagonal slashes.  Conversely, you could also shape the loaves into french bread type loaves and place on cookie trays sprinkled with cornmeal and bake that way.

Glaze if you like – bake 40-45 minutes if baked in a pan – if the tops are darkening too quickly, simply drape a piece of foil over.

Turn out onto a rack and make sure again that there is a hollow sound rather than a thudding sound – let cool and ENJOY!

This is one bread that does NOT fall apart and is wonderful plain or toasted. 

To Glaze or Not to Glaze

Egg Glaze

1 egg yolk or 1 whole egg (or substitute egg substitute)
1 tablespoon water, milk or cream
1 teaspoon sugar if making sweet breads

Whisk all the ingredients together and just before popping in the oven, brush this on slider rolls or sandwich loaves.

As an alternative – use melted butter – use up to 3 tablespoons over bread or sliders just before baking.

I sometimes wait until the bread or rolls are out of the oven and take a small pat of butter in a paper towel and rub it over all the bread tops.

Other Ideas

Substitute 2 cups water for milk and water – add 1/2 cup nonfat dry milk to the flour
Use buttermilk instead of regular milk – it separates but smooths out in the end
Add 1/2 cup dried buttermilk to the dry ingredients
Brush the rolls or bread loaves with egg glaze and then coat with seeds such as poppy seeds or sesame seeds
During kneading phase, add 2 cups coarsely grated sharp Cheddar in with the flour – this is especially good with one of the buttermilk additions
Add 2 tablespoons dried dill weed and 1 tablespoon dill seed to the dry ingredients and sprinkle tops before baking with dill seeds
Experiment with flours and substitute some of the flour with graham or oat flour, etc.  It makes the bread more nutritious and also gives it a totally different taste
Rosemary is an excellent addition to bread – 1-2 tablespoons dried added to the dry ingredients – and adding 1/2 cup of sliced olives
Be creative – anything you can think of will probably be delicious in this bread!

Summing It Up

Sliders are the new burgers! They are smaller and lighter overall and the nice thing about sliders is that you can make just about any kind – Kobe beef, salmon, chicken, BBQ beef, pulled pork, lamb or veggie – just some ideas. My particular favorite is the salmon slider. It is just small enough to enjoy maybe 2 and feel totally satisfied that you had your ‘burger’ and you can sample several if you have more than one type of burger.

Add condiments as appropriate and cut to size – cheeze, coleslaw, lettuce, tomatoes, etc.  The sky is the limit!

In short, this bread recipe stands up to the task and was so easy to make, I was totally shocked. I have improvised and used potato dinner rolls from Costco for instance – but these were even too big for what I had in mind. Using a muffin pan turned out to be just the right size – I feel like Goldilocks and found what I needed!

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