Bread dough or Crust

I use the same recipe for all my dough based experiences. It bakes up really well, but does create a thicker pizza crust. I just trained my kid to like it, because there was a time we couldn’t afford “pizza” ALL THE TIME. So, just so you know, it isn’t a thin crust. But it does make an amazing loaf

In a bowl mix 1 packet dry yeast with 1 ¼ cup wrist warm water. Stir and let rest for 10 minutes.

Add:

¼ cup oil

¼ cup honey (you can use sugar)

1 finger pinch salt

3 ½ cups flour

Stir, then turn out onto a floured counter to knead. You have to work that sucker, don’t be a pansy. Get after it, folding, flipping, pushing, turning until it starts to resist you. Stop then; trust yourself. It goes from squishy to moderately firm, so stop there. Place in a lightly oiled bowl, cover with a dishcloth and walk away for a few hours. When it has doubled in size, punch that fucker in the face. Just once and it will deflate.

If you are making bread, oil your bread pan and fold the dough into the pan with the crease tucked inside and towards the bottom.

When it has doubled again, its time to bake. The bread goes in a pre-heated 375 degree oven for 20 minutes. The top will become brown, and you will need to make it a tin foil pup tent. Don’t tuck it in, just lay the tent on top and bake for 15-20 minutes more. It will be done when you thump it on the top and it sounds hollow. Take it out of the pan immediately so that it can cool evenly on all sides.

If you are making pizza, oil your baking sheet and place the dough on the middle. Cover with the dish towel and walk away. When it has doubled, finger press the dough all the way to the edges, this makes a big pan of crust. Bake in a pre-heated 375 degree oven for 15-20 minutes until you see it brown.

At this point, pull it, top it and bake it again until the topping are melty and bubbly.