Something in the Oven

I love to bake. I especially love to bake bread - almost as much as I love to eat it. I cheated and bought pre-made bread dough to make calzones. They tasted great (rated perfect the resident teen) but the dough was a headache to work with. It had a mind of it's own and snapped back every time I tried to stretch it out. Normally, recipes will instruct the baker to let the dough "rest" so it's easier to pull out or pat out thinly enough for pizza or calzones. This pre-made dough had rested plenty so that wasn't the problem.

Superbowl Sunday I made foccaccia with sausage, rosemary and sundried tomatoes. It could have used more of all three but the dough was a dream to work with. It rose obediently, filling the mixing bowl by doubling it's size. Rather than punching it down, I pushed the air out of it as I enfolded the sausage and rosemary mixture several times, then pushed it to the size of the jelly roll pan. It didn't fight me or try to snap back to it's original shape - the dough simply relaxed and complied. The recipe is in the "Pure Comfort" Weight Watchers cookbook. If you can stop at one portion, it's 4 points.


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