Showing posts with label dough. Show all posts
Showing posts with label dough. Show all posts

Tuesday, April 21, 2009

Goofus and Gallant Make Bread


When Goofus sets out to make bread he follows Mama’s recipe carefully except that he makes it his singular goal to see how much flour he can force into the dough. He presses hard when he kneads and keeps forcing more and more flour in until the dough ball becomes dry and rough. If he could, Goofus would pack an entire 5 pound bag of flour into a single ball of dough. When he finishes his kneading, he holds his newly formed, white cannonball in his hand and silently debates whether it would be more fun to lob it at Gallant’s head now or after it is baked.

Gallant, of course, takes a very different approach. He starts by going through a full surgical scrub. After treating all work surfaces with Lysolรค Brand disinfectant, he carefully mixes all of the ingredients from Mama’s recipe in a large bowl. He stirs in just enough flour to form a moist ball that begins to pull away from the sides of the bowl. After donning his surgical mask he spreads about ½ cup of flour on his kneading board. He keeps another cup of flour close at hand because he knows he’ll be “kneading it” later. He lovingly lifts his dough ball from the bowl and places it onto the floured board. He begins the process of lightly pressing and gently folding the dough over and over. He allows the flour on the board to take away that excessive stickiness that Gallant finds so distressing. If the dough ball again begins to feel too sticky before the kneading is complete, Gallant sprinkles a little more flour on the board from the “emergency cup” he has standing nearby.

Gradually the gooey mass begins to take form. Instead of a mix of ingredients, it develops into an entity. It acquires a soft, airy, beautiful character that feels almost silky to Gallant’s fingers. At this point Gallant loves to poke at it gently with his index finger and watch the indentation spring back ever so slowly. Then he is ready to allow his new creation its time to rise, knowing that it will soon be ready for the ultimate glory of baking. He can already imagine the aroma and the transformation to a true loaf of bread!

Gallant steps back to admire this growing, almost breathing form. He can’t help but drift into peaceful contemplation. He knows that this very process has nourished mankind since time immemorial. This thought takes him so deeply into meditation that he fails to notice a large, white, airborne mass rapidly approaching his head.

Wednesday, April 8, 2009

The Ghost of Pizzas Past



On Sunday, Sean and I made pizza. I had wanted to make the dough from scratch, but I ran out of time. This was a mistake. Since I wanted the crust to taste freshly baked, I didn't buy a Boboli shell, the way I have before. They are rather chewy in texture. This time, I tried Pillsbury pizza crust.
The end result tasted, well, like a Pillsbury roll, and the edges on the bottom turned out black. Fortunately, our choice of toppings saved the pizza.
At my request, we used a mix of cheeses; fontina, romano and mozzarella. Sean suggested using bacon and onion, and I insisted on adding green peppers. We finely chopped the pepper and onions, so that the water coming from them wouldn't make the pizza soggy. We also used some Italian-herb flavored olive oil directly on the crust. For sauce, we added just a minimal amount of Classico Creations Fire Roasted Tomato and Garlic sauce. It was all very tasty! However, I think that time has come for me to grow up, get off the couch, and start making my own pizza dough!
While researching the best recipe for my needs ( I don't own a mixer, so I shy from things that involve the use of one--sad, I know), I realized that I could freeze the dough, and then we could have pizza even more!
I am planning on making this recipe in the very near future. I will be sure to report on how this goes. If I am successful, then the next step will be working on making my own sauce. However, there are plenty of great marinara/ pizza sauce options, so I am in no hurry for that.
Tomorrow, provided that it is still unseasonably chilly outside--a low of nineteen degrees and snow yesterday! I am planning on making some delicious (and simple!) chicken and dumplings! It's perfect for some cozy comfort food.