2 Tbsp. yeast
2 c. tepid water (90 degrees)
2 Tbsp. honey
1/4 c. oil
1 tsp. salt
3 cloves crushed garlic
3 tsp. dried basil
about 5 c. flour
Dissolve yeast in water and add sugar. Wait until mixture starts to form bubbles. (a few minutes) Then add oil, salt, garlic and basil. Mix in flour 1 to 2 c. at a time until dough pulls from the sides of the bowl. Stir until smooth. Place into gallon freezer bags and put in freezer for up to 3 months.
To bake. Remove dough from freezer. Place dough in a greased bowl. Cover bowl with a towel and dough to rise about 6 hours. Punch down dough. Oil baking sheet and using fingers, press dough out to the edges. Pierce dough with a fork before baking. Add your choice of toppings and bake at 425 degrees for 20 minutes.
I had the chance to make this today with my BFF. We made it with wheat straight from her flour mill. Heavenly-
So, did the fresh flour make a difference? I have mine in the fridge to make some breadsticks for snacks!! Can't wait...but, I think the seasoning is going to make the best difference!!
ReplyDeleteI'm hoarding my last batch...We need to set a date for our next cooking and then maybe I can bring myself to bake some breadsticks!
ReplyDeleteYeah, stick with the pizza crust. I didn't like the breadsitcks. Only made 4 and will make the crust tonight!!
ReplyDeleteThanks for the info...No breadsticks for us! BTW/Great new profile pic! Look at your long hair!!
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