Pizza Crust

Ingredients:

2 1/2 c. all-purpose flour*

1 1/2 t. salt

1 c. water

2 T. oil **

2 1/4 t. dry yeast

* I ran out of flour so I just used bread flour

** Was feeling a bit lazy and didn't want to have to unlock the cupboard I keep the veg oil in, so I just used olive oil.

Recipe:

1. In bread machine pan, put ingredients as they are listed. Select Dough setting.

2. Once the Dough cycle is complete, remove the dough from the machine. Punch down.

3. Divide the dough in half. Press each half into a greased 12-inch round pizza pan sprinkled with cornmeal. *

4. Prebake for 10-12 minutes at 400 degrees until edges of crust begin to turn a light golden brown.

5. Add desired toppings and bake at 400 degrees for 15 minutes.

* I don't have any pizza pans, so I just kept the dough as one piece and pressed in onto a baking sheet.

Rating: 3.5 of 5

I really do like this crust. I just need to roll it out a little thinner next time. The crust turned out a lot softer than I had anticipated. I definitely prefer this recipe over Pizza Dough.

Source: Magic Chef Automatic Breadmaker Recipe Guide, pg. 12

100% Whole Wheat Bread

Ingredients:

1 c. water

3 T. oil

3 T. sugar

1 1/2 t. salt

3 c. whole wheat flour

2 1/4 t. yeast

Recipe:

1. Dump all the ingredients in the bread machine and select the settings of Whole Wheat and baking control on medium. (My bread machine takes about 3.5 hours to go through the whole process.)

Rating: 3.7 of 5

I've always liked wheat bread. LaDon favors white bread. So, I usually make white bread loaves. But, after visiting Emily and having real (come on, making bread in a machine isn't really real homemade bread.....the machine does everything for me!) homemade wheat bread I discovered that the kids LOVE wheat bread. They prefer it over white bread for sure. So, I know make wheat bread for them.

So, this recipe is a pretty good one. It tastes like good homemade wheat bread to me.

Source: Magic Chef: Automatic Breadmaker Recipe Guide, pg. 8

Broccoli and Four-Cheese Calzones

I'll just start off by saying that I didn't even do the broccoli and four-cheese part, but here is the recipe if you want it!

Ingredients:

1 1/3 c. warm water

2 T. olive oil

1/2 t. salt

1/2 t. dried oregano

4 c. bread flour

1 pkg. active dry yeast

1 10-oz. frozen chopped broccoli, thawed

1/4 t. garlic powder

2 T. olive oil

1/2 c. shredded provolone cheese

1/2 c. grated Parmesan cheese

1/2 c. mozzarella cheese

1/2 c. ricotta cheese

1 T. olive oil

Recipe:

1. Place the water, 2 T. olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting and press Start.

2. Meanwhile, squeeze out excess liquid from broccoli. In a large skillet, saute the broccoli and garlic powder in 2 T. olive oil. Stir in the provolone, Parmesan, mozzarella, and ricotta cheese.

3. Once bread cycle has finished, remove dough from machine and roll in to 6 8-inch circles. Spread filling on one half of each circle, leaving a border around it for closing. Close the calzones and crimp the edges closed with your fingers or a fork. Place on a lightly greased baking sheet. Let rise in a draft-free area for 30 minutes. Preheat the oven to 500 degrees.

4. Brush tops lightly with 1 T. olive oil. Bake in the preheated oven for 20-30 minutes or until golden brown. *

* For my oven 20 minutes was long enough to turn the dough the a dark brown. I think 15 minutes is probably long enough as long as the dough gets cooked.

So, instead of the broccoli and four-cheese filling here's what I did.

Ingredients:

Michelle's Alfredo Sauce

1 pkg. frozen broccoli florets

2 can. chicken breast chunks in water or 2 chicken breasts shredded or cubed

Recipe:

1. Mix all three ingredients together and spoon into dough.

Rating: 3.5 of 5

I liked my version of the filling. I didn't have the other ingredients on hand, so this was a pretty good substitute. The dough was pretty good, but like I said, it got a little too cooked. Daniel loved it which makes me happy that he ate broccoli no-questions-asked.

Source: AllRecipes, Dinner Tonight, pg. 181 and Michelle Knebel, and my brain

Quick Italian Rolls

Ingredients:

1/2 c. water

1 c. milk

1 egg

2 T. butter

2 T. sugar

2 t. garlic salt

1 t. Italian Seasoning

1/2 c. Parmesan Cheese

4 cups bread flour

2 1/4 t. active dry yeast

Recipe:

1. Use Dough setting.

2. Remove the dough from the machine. Punch down. Divide the dough into 4 parts. Divide each part into 4 pieces. Shape each piece into a smooth ball. *

3. Dip tops into melted butter and 1/4 c. cheese. Place in well greased 13x9 cake pan or two 9-inch layer cake pans. Cover; let rise in warm oven about 10 minutes.

4. Bake at 375 for 20 minutes until golden brown. Remove from pan; cool.

Rating: 4 of 5

We liked this bread. I didn't make rolls though. Just loaves this time. They were good. I thought they tasted like it melted in your mouth. LaDon said the bread was a solid 4, "but not higher than a 4, because bread can't be that good." Haha!

Source: Magic Chef Automatic Breadmaker Recipe Guide, pg. 13

White Bread Rolls

Ingredients: ** To be layered in the order listed.**

1 c. water

2 T. oil

2 T. sugar

1 1/2 t. salt

3 c. bread flour

2 1/4 t. yeast

Recipe: **This is a bread machine recipe, although it can be adapted to handmade as well.**

1. After putting the ingredients into machine select the DOUGH setting.

2. Remove the dough from the machine. Punch down.

3. Divide the dough into 12 equal pieces. Round into smooth balls. *

4. Place in a greased muffin pan. Cover; let rise in warm place until about double, 25-30 minutes. **

5. Bake at 400 degrees for 10-12 minutes until golden brown. Remove from muffin pan; cool.

* Because I was making these rolls for sandwiches I just divided the dough into 8 equal parts. It didn't effect cooking time.
** I actually just placed them in a 9x13 baking dish instead.

Rating: 4 of 5

We thought these rolls were super good. Soft, delicious. What else do you say about bread?

Source: Magic Chef Automatic Breadmaker Recipe Guide, pg. 13.