Friday, January 20, 2012

Pizza Bread

I've been craving pizza lately. The thing is, I don't really like pizza sauce... so, really, I'm just craving bread and cheese.  Well, I came across this recipe on Pinterest, and decided to mesh it with my Healthy ATK pizza crust to satisfy the craving. 
Final verdict: delicious cheesy bread and a ready-to-go crust in the freezer! You can either make two loaves of bread, two 14" pizza crusts, or one of each - both would freeze well, also.


2 cups bread flour
2 cups whole-wheat flour
2 1/4 tsps. instant or rapid-rise yeast
1 1/2 tsps. salt
3 Tbsp. olive oil
1 1/2 cups warm water (110 degrees)

(For bread, you will also need cheese and herb butter)


Pulse the bread flour, whole wheat flour, yeast, and salt in the food processor until combined.  With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.

Let the dough rest for 2 minutes, then process for 30 seconds longer.  If the dough is sticky and clings to the blade, add 1/4 cup more bread flour, 1 tablespoon at a time, and pulse to incorporate.

Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball.  Place the dough in a large, lightly greased bowl and cover with greased plastic wrap.  Let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Punch dough down and separate dough into two balls.  To freeze pizza dough, as I did, simply wrap one ball tightly in plastic wrap and put in a freezer bag for up to one month.  Let the frozen dough thaw on the counter for 2 to 3 hours or overnight in the fridge before using.

For the bread:

Shape one ball of dough into a long baguette.  I twist mine as directed so that it holds its shape better.  Cover with plastic wrap and let rise for about 30 minutes.  Meanwhile, preheat the oven to 400 degrees.  Once warm, place bread in oven and reduce heat to 350 degrees.  Bake for 20 minutes.  While its baking, melt some butter (I used less than half a stick for one loaf) with a clove of garlic, some salt and italian herb seasoning (about 1/2 to 1 tsp of each) and slice your choice of cheese (I used about 8-10 slices of cheddar, and sprinkled with parmesan).  Brush the loaf with half of the butter, then return to the oven for 5-7 minutes or until top is golden brown.  Let bread cool for 15 minutes, then, slice into 1" slices diagonally about 3/4 of the way down.  Brush the remaining butter into slices and then tuck in the cheese slices.  Bake for about 3-5 more minutes, until the cheese is melted.  Serve immediately!