Last week, during the great Arctic Blast of 2011, I threw together a batch of Light Whole Wheat bread dough. The recipe isn't very clear on how much one batch will yield, but I got about 5 grapefruit sized balls of dough. I baked one and threw 4 in the freezer. I pulled one out in the morning and by the time we got home from work it was completely thawed out.
Light Whole Wheat Bread from Artisan Bread in 5 Minutes a Day
- 3 cups lukewarm water
- 1 1/2 T yeast
- 1 1/2 T kosher salt
- 1 cup whole wheat flour
- 5 1/2 cups all-purpose flour
blog. I didn't follow the recipe exactly, but it turned out pretty good. The catch is that the dough stuck to the pizza stone. I'm pretty sure it is because the stone wasn't screaming hot (and the pizza dough wasn't slid onto the stone from a pizza peel or something of the like with flour underneath). I preheated the oven to 550, as directed by the Artisan Bread cookbook. I then spread the dough out onto the pizza stone using some flour to keep it from getting too sticky.
Southwestern Chicken Pizza adapted from Proceed with Caution
- 1 recipe pizza dough
- 5-6 grilled chicken tenders, chopped (I grill a package of these on Sunday to pack for lunch)
- tomatillo salsa, about 1/4 cup (I used the jarred stuff, but check out the blog for what looks like a great recipe)
- chopped cherry tomatoes
- 1/2 cup black beans, rinsed and drained
- chopped cilantro
- 1 cup shredded cheddar cheese