So I used this bread to make pizza on Wednesday.
I just took a soft ball sized lump of raised bread put in on a flowered counter and tried to make it a round and flat as possible, I did try throwing it in the air, but that didn't work very well. It doesn't even have to be round, but I think round pizza tastes better.
Take a cookie sheet or a pizza pan and put a nice coating of olive oil on it.
Put the shaped dough on the pan and reshape as needed, because round tastes better.
The first time for sauce I used a can of tomato sauce and sprinkled some Italian seasoning on it but that didn't taste too special. On my second try I put the tomato sauce in a pan to simmer with some minced garlic, pepper and some Italian seasoning. I let that cook down for a while, this part wasn't an exact science, but I was just trying to thicken it up a bit.
Then spread the sauce on the crust leaving a small edge.
Sprinkle your favorite cheese or a mix, add toppings, then more cheese, get some of that extra olive oil and get it on the bare edge of the pizza.
Bake in preheated oven at 450 F, for 12-15 minutes, it should come right off of the pan because of all that olive oil.
Slice and enjoy.
I made more today but I didn't take pictures, but wow was it good. This makes VERY good crust it came out nice and brown and crunchy on the bottom and crust.
I also made cinnamon rolls today with this multipurpose bread.
I used the whole batch of bread for this.
First I rolled out the bread on a flowered counter top, after it had risen, in a big flat square, like 2 feet by 3 feet.
Then I covered it with soft butter a good healthy amount about 2 or 3 cubes.
Then I covered it in sugar, you can use a lot or a little but make sure you get even coverage.
Then I sprinkled cinnamon on top until there were no white spots, it takes a lot of cinnamon, just try and keep it even.
Then you roll it up in a long roll like above.
Then slice it in 2 to 3 inch sections and fill a pre greased, or pamed, pan.
Mine almost filled two 9x13 Pyrex dishes.
Take all that extra sugar and cinnamon and sprinkle it on top of the rolls.
Let it rise for 25 minutes on the oven while it is heating.
Bake in the oven at 400 for 25-35 minutes.
Ta da. Now let it cool all that boiling butter would just burn your mouth, I know its tempting, but just wait a little bit.
You can eat it now, or you could frost them.
To make the frosting you take a pound of cream cheese, a pound of poudered sugar, and 2 teaspoons of vanilla extract, mix till creamy.
Spread it on and eat.
Thanks to my mother in law for the recipe and help in making the cinnamon rolls, she has made these for a long time but she would use Rhodes bread from the freezer isle, so I thought I could substitute this bread, and it worked wonderfully.
Don't confuse where you are going, and who you are taking with you. -Sean Kennedy