Zojirushi/ Yeast question....
lizbeth-gardener
3 years ago
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lizbeth-gardener
3 years agolast modified: 3 years agoRelated Discussions
question for iheartgiantschnauzer - nutritional yeast -
Comments (3)Tina- I live in TN, but IHGS lives outside of Indianapolis. Hmm not sure what she meant. I know she makes a butternut squash macaroni that has 1/2 cup nutritional yeast in it for 4 people. she also uses more than 2 tbsp in a vegan ceasar salad dressing etc. So in those meals an individual would eat more than 2 TBSP in a portion. When she sprinkles it on a bowl of popcorn, she probably eats 1 tbsp. We have recently started using it. We aren't vegans or even vegetarian, but we are cooking more and more vegetarian meals. Most of the time we just use it salad dressings, dips or sprinkled in bread coatings or on roasted vegetables. My husband and daughter like it on popcorn, but I don't....See MoreCan we stand another yeast question?
Comments (13)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...See MoreQuestions about making yeast dough
Comments (9)Next time, maybe you could try the water and sugar in the mixer bowl first, add yeast, mix well, let stand 5 minutes - then start adding in the flour, a cup at a time, the butter, then the salt. I usually use the paddle/beater attachment to mix the ingredients, switching to the dough hook for the last cup or two of flour. Knead with the dough hook on speed 4 for about 5 minutes after all the flour is in and your dough should be ready. There are many different methods to reach the same end. This is just what I do when mixing bread recipes in a mixer. Now.....what will be the next recipe you try? Teresa...See MoreBread Machine /Zojirushi questions?
Comments (33)For 100% whole wheat bread made in a Zo, I use a soaking method for at least 3-hours, or as long as overnight, using a portion of the whole wheat flour in the sponge. This softens the bran and allows the gluten to hydrate without manipulation (kneading). The 100% whole wheat bread recipe, using freshly-milled wheat, I make is as high-rising and as light as any white bread. Incorporating this older bread-making method (soaking) that includes a sponge will help make better 100% whole wheat bread, compared to the more modern "direct dough" method, which is designed for speed and making a loaf of bread quickly. Both methods will work to make "bread", but using a soaking method will improve the bread significantly. The second tip is to add ascorbic acid to any bread that has wheat germ as an ingredient, or whole wheat flour in it (which also contains the germ). As I've posted many times, there is a substance in wheat germ - glutathione - that breaks down the gluten bonds (hence those short squatty loaves of whole wheat bread). Ascorbic acid (aka vitamin C) in your dough will help to counteract the negative effects of glutathione. Ascorbic acid (or other acid like vinegar or citrus juice - occasionally called for in a recipe) will not only help prevent the gluten bonds from breaking from the glutathione; but it will help repair gluten bonds that have already been broken. It's not JUST the bran that cuts the gluten strands, but also the glutathione from the germ that damages the gluten. You can also release gluten-damaging glutathione from the yeast if you proof yeast in water that is too cool (cooler than 100°F). Glutathione will leak out of the yeast cells rapidly in cool water, causing the dough strength to be weakened. If using instant yeast added directly to the flour, make sure the flour temperature is at least 75°F when adding yeast. If you store your flour in the freezer, be sure to bring it to room temperature. The Zo will also warm the ingredients during the preheating stage at the first of the cycle. The preheating cycle is very short on the Quick setting (5-minutes), and about 9-minutes on the Quick Dough setting, so have your ingredients at room temperature before using these settings. Ascorbic acid also helps to sustain the leavening of bread during baking. It promotes yeast growth, helping the yeast to work faster and longer. Yeast grows best in a slightly acidic atmosphere, and that's why ascorbic acid is added to many yeast products. I add 1/8 t. ascorbic acid per loaf. Do NOT add citric acid to a naturally-leavened bread (aka sourdough bread, or bread made with a starter or old dough method), because it is already naturally acidic. FYI: You can damage your bread machine by "pulling the plug" to stop it. Instead, make sure you turn it off at the control panel. I only use the machine to mix and knead the dough. Once that portion of the process is done, I turn it off at the control panel and place the dough in a dough rising bucket to rise. Dough rises according to the strength of the yeast, relative humidity, and the ambient temperature - NOT a timer. It's "double" when it doubles in bulk - period. Whether you want a fast rise using an artificially warm temperature, adding more yeast (recipe for 30-Minute Hamburger Buns), or choose to use a cool-rise and develop more flavor, which will take longer, those things determine how quickly or slowly the dough will double in bulk. Bread dough can't tell time!!! Actually - just under double is more accurate in this day and age. Neither 100% whole wheat flour nor processed (bleached or unbleached) flour have the extensibility needed to double in bulk. Since bleached/unbleached flour is no longer bromated, it lacks the extensibility to "double" in bulk without this dough enhancer (bromates) -- so just under double is when you need to stop the process. Because I don't use the pre-set rising time in the bread machine, I can make bread much faster than the bread machine. -Grainlady...See Morelizbeth-gardener
3 years agolizbeth-gardener
3 years ago
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