Posts Tagged ‘bread machine’

Staying home a bit more? We all are.  Here is a really good and simple recipe. You can make your own pizza, just the way you like it.

It’s worth investing in pans. Avoid the ones with a non stick coating as that finish will start to come off after you have used your pizza wheel on it a few times.


1 and 1/2 cups water

2 tsp lemon juice

2 T olive oil

2 T sugar

2 T powdered milk or 1 T milk or cream (can be omitted)

1 tsp salt

4 and 1/2 cups flour

3 tsp dry yeast


Place all ingredients in the listed order in bread machine pan and set for “DOUGH” cycle.

Always peek into the machine once it begins to mix. It sometimes happens that the paddle turns in the water below the flour.

If it isn’t mixing properly, insert a spatula along the edge of the pan to get the mixing of wet and dry started. Once the flour is being visibly pulled down it should be problem free.

Heat oven to 500F when dough cycle is finished and you are ready to form your pizzas.

The high heat is key to getting a pizzeria quality product.

Divide the dough into 2 equal parts if your pans are 14 inches or greater.  For smaller pans you can get three thin crust pizzas from this same dough.

Spray pans with a thin coat of cooking oil.  Wet hands very slightly and stretch one piece of dough gently into a flat thin shape. Place on oiled pan and working from the middle outwards, pull and press to stretch the dough towards the edges of the pan.  The dough will shrink back a bit so be sure to stretch it a little beyond where you want it.

Spread the dough with your desired amount of pizza sauce then top with shredded mozzarella  and all your favourite toppings.

Bake in the middle of your preheated oven for 10 minutes. Depending on your oven and your preferences, you may also wish to finish with 2 minutes under the broiler. If so check every 30 seconds!

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May 2020

I have revisited this recipe in the bread making frenzy of Coronavirus isolation. I find I prefer the addition of a bit more yeast and sugar, and have updated the recipe to reflect that.

Cheers! Lisa

I have been enjoying Mary’s Frugal Tips discussion at OwlHaven, and decided to respond to Shana’s request for bread machine recipes with this beaut that I got from my sister-in-law Sue. This bread is made on the dough cycle, then plopped onto a sheet of parchment and into a cold oven, set to 350 degrees. It has a chewy, bagel-like texture that makes it great for the toaster.

TIP: Brushing the loaf a few times with water while it is baking also adds some moisture to the oven and gives the bread a slightly glossy, less floury finished appearance.

RAISIN BREAD (Bread Machine dough cycle to oven)

1 cup + 2 Tbsp. water

2 Tbsp oil

2 Tbsp sugar (or 3 for a sweeter loaf)

1 tsp salt

3 cups flour

2 tsp yeast

1 tsp cinnamon

3/4 cup raisins

Note that if you put all ingredients in your machine at the start, the raisins get a bit beaten up. If you can drop them in about half way through the mixing stage, you will get a prettier product, though if you wait too long, the raisins don’t distribute evenly through the bread (Is it just my machine?) Many machines now sound an alert for the ideal time to add in fragile ingredients.

Once you have lightly shaped your finished dough on a parchment-covered baking sheet, pop it into your cold oven on a middle rack and set the oven to 350 degrees and the timer for 35 minutes. once done, allow to cool before slicing, if you can bear to wait.

Let me know how you like it.

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