Pizza Dough

Taken from an old email, but this should be here.

1 tablespoon of yeast
1 cup of milk
1 teaspoon of sugar

1 tablespoon olive oil
1 tablespoon vinegar (cider if you have it, otherwise white is fine)

1 and 1/2 cups of flour (slightly more than this probably)
1/4 cup of corn starch
2 tsp xanthan gum
1 tsp salt
seasonings (if you want)

Warm the milk to about 40C, basically it should feel very warm when you put your finger in but not hot. Otherwise you'll kill the yeast.
Add the sugar and yeast to the warm milk, stir until dissolved.
Let the milk/sugar/yeast mixture sit until it starts to bubble.
When foamy (maybe 5 minutes?) add the olive oil and vinegar, stir again to mix
Add the dry ingredients (four, corn starch, xanthan gum, salt, and seasonings). Ideally you want to mix them together first to ensure even distribution, but you can do this in one bowl, just add all the dry ingredients on top of the milk mixture, stir the drys together, then mix in the wet.
You may need to add more flour--stir and add flour until the mixture has a sticky, doughy texture.
Cover the bowl with saran wrap, turn on the oven to 425, and put the bowl on the range (the heat from the oven will help it rise faster).
It will need to rise for about 20 minutes

Herbed Bread (hand mixing)

Recently the breads have come out with areas of flour that hasn't baked (mostly in the corners). To try to counteract this I'll try hand mixing the dry and dry+liquid ingredients first.

Using fresh rosemary and basil from the garden.

No flour is seen at the corners after the bread was baked.

GF Zucchini Bread

Soooo good...and it gets rid of 1.5 cups of zucchini per loaf! This basic recipe can be modified with a tablespoon or so of orange/lemon rind, additions like chopped nuts or chocolate chips, and a deliciously crunchy topping. For example, orange flavored zucchini bread with white chocolate chips. Or ginger-zucchini bread with a pecan-filled crunchy topping. Go crazy.

3 eggs

1 cup vegetable oil (or 1/2 cup oil, 1/2 cup applesauce)

2 cups white sugar

3 cups grated zucchini

2 teaspoons vanilla extract

3 cups Bob's Red Mill All-Purpose flour

3 teaspoons xantham gum

3 teaspoons cinnamon/ginger/nutmeg (some combination)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

optional:

1 tbsp zest

1 handful of chocolate chips

optional crunchy topping:

1 cup four

1 cup brown sugar

3 tbsp butter (melted)

1 tsp cinnamon

1/2 cup chopped nuts

Mix the dry ingredients in with the melted butter, sprinkle on top of unbaked loaf.

Finally, here's what you do:

1. Preheat oven to 350F and spray or grease and flour 2 pans. Loaf pans work, as do muffin pans or cake pans.

2. Beat the eggs until light and fluffy. Then add the sugar and oil/oil and applesauce.

3. Add the other wet ingredients--vanilla, zucchini, and zest if desired.

4. Sift in flour, baking soda, baking powder, salt, spices, and xantham gum (ideally pre-mixed together, but the sifting helps with that). Stir in chips/nuts here.

5. Divide into 2 pans, then top with the topping (if desired). Bake for about 50 min (loaf pan), until a toothpick inserted into the middle of the loaf comes out clean. I suspect muffins would take less time (maybe 25 min?).

These will last for weeks in the fridge and months in the freezer.