Recipe courtesy of
Chef Edward
Yield: Four 1 pound Loaves of Bread
Ingredients -
2.5 lb / 1.14kg Bread Flour
1 ounce / 11 g. dry yeast
3 lb. 6 ounce / .77 kg water
1.75 ounce / 25 g. fine sea salt
1 Tablespoon / 15 ml. Olive Oil
Method -
Weigh out all ingredients. Refer to the 12 steps of bread baking, listed here. In a stainless steel bowl combine yeast with water from 70 degrees F. / 24 C. to 105 F. / 43 C. and let it ferment for a few minutes. Combine the flour, slat and olive oil in a mixer with dough hook, turn on low speed. Meanwhile, preheat oven to 425 degrees, (and use a bread/pizza stone, ours are safer, made in USA, it contacts your food). Gradually add water. Add more flour if needed, mix until the dough develops the gluten and forms elasticity. Refer to the 12 steps of bread baking, listed here. Proof until it rises, rest, punch, scale, divide, shape the loaves. Pan them up, score and proof 1 - 2 hours, bake on floured pans at 450 f. / 232 C. , add steam after 10 minutes. Cook until golden brown and hollow sounding. Remove the bread from the pan and place on a bakers cooling rack. to cool. Cut into squares, these can be split horizontally for sandwiches and panini.
Chefs Note: This is a great basic recipe. Use it and then vary yours. Enjoy. Our wood peels are made in USA, maes it easy to remove bread and pizza from the stone. Click the link above! Our high heat brightly colored spatulas are awesome! Click the link above!
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PIZZA DOUGH RECIPE
~ courtesy of ~ Chef Depot TM
Recipe courtesy of
Chef Edward
Copyright 1999 - 2013 Chef Depot Inc. All Rights Reserved.
Phone: (630) 739-5200
Yield - 3 Thin Crusts
Ingredients -
1/4 oz. Dry Yeast (1 package)
2 C. Water (warm, 100 f.)
1 oz. Sugar
4 C. Flour
1 t. Salt
2 T. Olive Oil
Method -
Place yeast in a small bowl and add sugar, pour warm water over it and let it sit for 5 minutes. In an electric mixer with a dough hook add flour and salt and blend for a few seconds, add olive oil, flour, salt and yeast mixture and any other desired flavors (chopped rosemary or honey or...). Knead with the dough hook on low speed for 5 - 10 minutes. The dough needs to be soft and firm to the touch, add a little more water for a dry dough add a little more flour for a wet & sticky dough. Place on a floured surface and divide dough. We like to make several batches at one time and freeze them in individual bags. If you do this remove dough from freezer at least a few hours before use. It can remain in the refrigerator for several days. A perfect crust is achieved by baking your pizza on a pizza stone at 450 f. + and sliding it easily with our pizza peel. Everyone loves a perfect crispy crust. Our USA Made Pizza Stones are the best- Click Here. It stays in the bottom of the oven at all times (this also helps maintain temp. when the door opens)! Our kits feature the finest American Hardwoods and USA Made Pizza Stones - Click Here. The talking pizza cutter will make you laugh! It cuts the pizza too! The insulate pizza delivery bags allow tyou transport your pizza to a friends house or picnic. Best quality pizza bag you can buy.
Chefs Note: This is a great recipe for 3 thin crust pizza doughs! We use a Globe 20 qt. mixer to make 20 crusts at a time, then ball and bag them to freeze for later use. The built in timer is sweet! Please visit our Pizza Supplies Section (peels, delivery bags, dough dockers, peels, ect
Visit the Chefs @ www.chefdepot.net
Please visit our Products Section
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Recipe courtesy of
Chef Edward
Yield: 11-x-17-inch pan focaccia bread
Ingredients -
5 cups unbleached, all-purpose flour
2 teaspoons coarse sea salt
2 Tablespoons dried herbs, oregano, basil and rosemary
1 envelope active dry yeast
8 ounce jar calamata olives, broken in half, pits removed
1 teaspoon coarse sea salt
6 Tablespoons Olive Oil
Method -
In a mixing bowl combine flour, salt and dried herbs. Pour 2 cups warm water into another bowl and whisk in the yeast, then 3 tablespoons of the oil. Let it rest and ferment for 5 minutes. With a rubber spatula stir the yeast mixture into the flour mixture until all the flour is evenly moistened, continue to beat for 1 minute. Cover bowl with plastic wrap and allow to rise until doubled, about 1 hour at 90 degrees. Oil the jelly roll pan with 2 tablespoons of oil. Scrape the dough out of the bowl and onto the pan and pat and press the dough into the pan to fill it completely. If the dough resists, wait a few minutes and continue. Poke holes part way into the dough at 2-inch intervals with your fingertips and drizzle with the remaining oil. Sprinkle on the salt and add the olive pieces. Allow the dough to rise again until doubled in bulk. Meanwhile, preheat oven to 425 degrees. When the dough has risen bake it until medium golden brown, about 25 minutes. Remove the focaccia from the pan and place on a bakers cooling rack. to cool. Cut into squares, these can be split horizontally for sandwiches and panini.
Chefs Note: This Italian flatbread is very easy to prepare.
Many Chefs like to add chopped plum tomatoes to the top of this bread. Our high heat brightly colored spatulas are awesome! Click the link above!
Please visit our Products Section
for the lowest prices on high quality cooking supplies!
Recipe courtesy of
Chef Edward
Yield - 30 biscuits, 2 oz. each
Ingredients -
1 lb. 4 oz. Flour
1/2 oz. Salt
2 oz. Sugar
1 1/4 oz. Baking Powder
13 oz. Milk
7 oz. Butter
Method -
Weigh all ingredients on a stainless steel portion scale. Place dry ingredients in mixer with paddle attachment, add butter and blend until mixture resembles cornmeal, add all remaining ingredients and mix until a soft dough is formed. Place dough on a floured surface and knead slightly until firm. Roll our dough into 3/4 inch thick piece and use a biscuit cutter to cut out circles, a weight of 2 ounces is ideal. Brush with a little butter and bake at 425 degrees F. for about 15 minutes.
Chefs Note: These biscuits can be prepared ahead of time and frozen. Better than the greasy spoon bread basket and the frozen white preservative loaded hockey pucks in the grocery store.
Please visit our Products
section for the lowest prices on high quality cooking supplies!
Chocolate Zucchini Bread
Recipe courtesy of
Chef Christine
Preheat oven to
350. Grease and lightly
flour a loaf pan.
Beat together until
thick:
3 eggs
2 c. sugar
1 c. oil
Add 2 c.
shredded zucchini
Mix:
2 c. flour
1 t. baking soda
1 t. baking
powder
2 t. cinnamon
1 t. nutmeg
1/3 c. chopped
walnuts
Add to zucchini
mixture and mix well. Bake for 1 hr. and
cool on rack.
Click the green arrows for more bread recipes!
Copyright 1999 - 2015 Chef Depot Inc.
All Rights Reserved.