Foodon: Here is the Recipe I was going to put in the Calzone Thread The Pizza Dough Recipe is in here. Maybe they will pick up on it. Photo's didn't come in. - - - - - - - - - - - - Cooking in Cleveland "A thriving household depends on the use of seasonal produce and the application of common sense." ~ Olivier de Serres Stromboli After making the Calzone, wanted to try my hand at Stromboli. I made Lou's pizza dough, divided it in three pieces. Just rolled them out thin, about 8X14 inches and spread fillings over top. Roll them up and cut slits in the top and brushed with an egg wash. Fillings of broccoli and mozzarella, pepperoni and mozzarella and roasted red peppers, onions and mozzarella. The food critic and DS were very happy with the results. Place on a lightly-oiled baking sheet. Bake in a preheated 425 degree oven 20-25 minutes. Posted by OhioMom 2 comments Labels: Bread Calzone ...."I get by with a little help from my friends" I made a batch of Lou's pizza dough yesterday, wanted to make Calzone. I have never made them so I contacted my friend Lucy for help. Thanks Lucy for all your hints and tips ! A Calzone is an Italian turnover, made with pizza dough and filled with cheese, vegetables or meat.  Lou's Pizza Dough 3 cups all-purpose flour 1 cup whole wheat flour 1 tsp. salt 1 pkg. Active Dry Yeast 1/2 cup warm water 1 Tbsp. sugar 1/4 cup oil 1 cup warm water Mix yeast with 1/2 cup warm water and sugar, let proof. Add oil and 1 cup of water to yeast mixture, stir. Combine flours and salt, add to yeast mixture. Knead on dough hook for 5 minutes, or by hand for 10. Add enough AP flour to the Dough to make a Soft ball of Dough Cover and set in warm place till dough doubles in bulk. Punch down, divide into quarters for Calzone. Filling: Large bunch of broccoli, chopped up 1/2 cup Ricotta cheese 1/2 cup mozzarella cheese 1/4 cup parmesan cheese 1/4 cup Feta cheese Cook broccoli in boiling water for about five minutes. Combine cheeses in a bowl. Take one quarter piece of dough and pat out into a circle, mound filling in center.  Fold dough over and seal edges well. I used an egg wash on top of mine. Place on a lightly oiled baking sheet, or a baking stone if you have one. Calzone fresh from the oven, oozing with melted cheese.  Posted by OhioMom Welcome to homecooking with seasonal, locally grown produce. My recipes are simple

I'm on my third package of Costco Red Star yeast. It keeps forever in a sealed ziplock baggie in the freezer. I use it as I would any active dry yeast. Price is great, as are so many of the grocery items at Costco. I just bought a giant container of Vietnamese cinnamon for about $2.50. We also have the quinoa - makes great salads and sides. I still have the carton of dates which I use for sticky toffee pudding - thinking about this for T'giving. The only problem with Costco is everything comes in huge sizes. Cheryl

When I was young, the cake yeast gave a livelier better rise. It was also finicking and prone to SFD (sudden fridge death). Dry yeast used to be very problematic. Both needed to be proofed before using. Just getting the dry to dissolve was enough of an issue. You had to give it sugar to proof it. Now we have to be careful not to get the fast acting or instant dry yeast that they make for bread machines. They're so reliably fast and lively that make that process work, but aren't good for slow rises. The regular Active Dry Yeast is very reliable, even well past its marked shelf life. It goes dormant in the fridge but once back to room temp is as lively as you could wish. I have no idea if they've improved the stability of cake yeast or if it's just faddy and "artisanal" to use it, or if it's people demanding to follow grandma's recipe exactly, that's brought it back to the store. Yeast is yeast, except commercial yeast is a different strain from wild (sourdough) yeast. Commercial and wild have different rise times and strengths, though there's overlap when you're using a long ferment. I wouldn't expect cake yeast to do a fast rise, but who knows if it's been improved or if it's classic cake yeast like I used to use. Otherwise, it should be equivalent to ADY. It's also possible that the cake yeast will have a more yeasty flavor. Usually, that comes from using too much yeast or a too rapid rising yeast, which is why you get it a lot in pizza. Some people really like that yeasty flavor, but it's technically a baking flaw, like fallen cake or souffle is a flaw, but people like the gooey result anyway. You can freeze your extra yeast (but not necessarily forever) if you're not ready to use it, but make sure to let it fully warm up to room temp before you bake with it. Have fun!

You might sacrifice a bit of flavor with the standard basic bread setting, the rises increase the fermentation, I think. I use instant yeast in a lot of my bread machine recipes on basic and see little difference. Instant has more yeasties sleeping in it so it has a faster rise, more rises means more flavor I'm told. Please note that it is difficult to get a fluffy oatmeal bread with any recipe and usually they call for more liquid than regular bread. Check your dough after about 5-8 minutes and add a couple tablespoons of water if it looks dry. Let us know what you find out.