PTcook Profile - (10823036)

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Member Since: Nov. 2006
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Recipe Reviews 5 reviews
Jay's Signature Pizza Crust
This is the only pizza crust recipe I use. 3 1/3 c. flour is not enough flour, unless you do 3 1/3 cup packed flour. I usually up mine to about 4c. flour (measured by weight or by spooning flour into a measuring cup). I throw everything into the bread machine on the dough setting and omit the oil. I have used this with whole wheat flour or white whole wheat flour, and prefer the texture to AP flour or bread flour. (However, the dough does not rise as much with whole wheat flour.) I pre-bake the crust (after you roll out the dough, poke the crust with a fork a few times otherwise you'll have bubbles baked into the crust) for about 10 minutes and then add sauce and toppings. I use a pizza stone unless I'm making chicago style deep dish...then I use a cast iron pan.

5 users found this review helpful
Reviewed On: Dec. 1, 2007
Hearty Vegetable Lasagna
Great recipe! I substituted shredded zucchini for bell pepper (personal preference) and added frozen spinach (drained) to the ricotta. I also used no boil lasagna noodles (I run the noodles under hot water for a few seconds before I put them in the pan). I bake covered tightly with foil for about 50 minutes at 350 and then take the foil off to brown the cheese for 5-10 minutes. Make sure you either tent the foil or use a non stick foil or the cheese will stick to the foil and pull off the lasagna.

3 users found this review helpful
Reviewed On: Dec. 1, 2007
Bread Machine Challah I
Good recipe. I braid my challah, but I've received a lot of compliments using this recipe. In fact, I was designated THE challah baker for all future events after my first attempt with this recipe! I follow as instructed, but only put the bread machine on the dough setting. I take out the dough, braid, brush with an egg wash and bake at 350 for about 30 minutes (or until perfectly brown and pretty).

2 users found this review helpful
Reviewed On: Dec. 1, 2007

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