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Sicilian Pizza Dough
1 pkg Dry yeast
3 cups All purpose flour
1 tbsp Sugar
1 tsp Kosher salt
2 tbsp Non-fat dry milk powder
1 tbsp Butter -- at room temperature
1 1/4 cups Warm water
Place all ingredients into breadmaker in the order listed. Allow breadmaker
to knead and let rise slightly before removing, approximately 20 to 25 minutes.
Don't forget to remove the dough before the bake cycle starts.
I then remove the dough and place it on a lightly floured cutting board and
cover with a clean moist towel to rise an additional 30 minutes or so before
forming to the pizza tray.
NOTE: I use the DAK Autobakery on the white bread setting to make this dough.
Soft Onion Rolls (Bread Machine)
You know those onion rolls you get that are just crying for a couple of slabs
of liverwurst and some sweet-hot mustard? The ones that are shaped like a
rectangle and feature not only browned onions on the top with a layer of
soft onions inside? Well, get your liverwurst ready, these are the rolls
you've been looking for.
MAKES 6 LARGE ROLLS
FOR THE DOUGH
1 tablespoon yeast
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons sugar
1 cup lukewarm milk
6 tablespoons (3 ounces) unsalted butter, cut into 1/4-inch slices
Place all the ingredients in the machine, program for Manual, Dough, or Basic
Dough, and press Start. Ten minutes before the end of the second kneading
cycle, check the consistency of the dough; it should be soft but should hold
it's shape fairly well. Adjust the consistency with additional flour or milk
as needed.
FOR THE FILLING
6 tablespoons unsalted butter
3/4 pound sweet onions (Vidalia or
Spanish), cut into 1/4-inch dice
(a scant 1 1/2 cups)
1 1/2 teaspoons sugar
Melt the butter over medium-low heat in a large frying pan and add the onions.
Saute the onions slowly, stirring occasionally, until they re just beginning
to brown; this should take 25 to 30 minutes. Add the sugar and saute an
additional 5 minutes. Turn the heat off and let the onions cool in the pan.
TO FINISH THE ROLLS
1 egg white beaten with 1 tablespoon water
1 small sweet onion (about 3
ounces), diced (1/2 cup)
When the machine has completed its cycle, transfer the dough to a lightly
oiled work surface and divide it into 3 pieces. Working with 1 piece at a
time, roll it into a 12 x 9-inch rectangle. Divide the dough in half the
short way; you now have two 9 x 6-inch rectangles.
Mentally divide each rectangle into three 6 x 3-inch sections. Spread one
sixth of the sauteed onions over the middle section. Fold one of the side
sections over the onions and seal. Fold the other side over the first side
and seal again. Pinch the edges of the roll closed and tuck them under. Repeat
with the remaining dough. Place the rolls on a couple of lightly greased
baking sheets.
Brush the rolls with the egg glaze, then top them with a heaping tablespoon
of the diced onion. Cover the rolls with a lightly greased piece of plastic
wrap and set them aside to rise till puffy but not doubled in bulk, 30 to
45 minutes.
Bake the rolls in a preheated 375ƒF oven for 25 to 30 minutes, or until
they're golden brown. Remove them from the oven and transfer them to a wire
rack to cool. from Pizza, Focaccia, Flat, and Filled Breads from Your Bread
Machine
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