I have room for 3 more students for a live class for beginner yeast breads in Wesley Chapel. The date is Sunday, September 11th, 10am-noon, @KRATEATTHEGROVE. This will be a collab with a new shop there called Life Essentials Refillery. The menu will be gordita flatbreads, grilled chicken and veggies, tzatziki sauce, and guacamole. The cost is 25.00/student and you may contact me to receive an emailed invoice.
Private chef classes and demos in the comfort of your home have been reinstated so contact us for information and scheduling. We also offer virtual classes on the Zoom platform if you'd rather not have anyone come to your home.
Call or text at 813-551-3222, or email at email@example.com to get on the email list for future classes. Follow me on Instagram at @fearlessbread, or Facebook at Fearless Bread. Send some comments on classes you would like to see. Thanks,
After a recent Instagram post, I received several requests to share the recipe so here you go!
yields 1 dozen rolls
2 1/4 teaspons instant dry yeast
3 TBSP honey
1 cup warm whole milk
¼ stick butter softened
3 ½ - 4 cups all-purpose flour
1 tsp salt
½ stick butter melted
In a small saucepan or microwave, gently warm the milk
In a large mixing bowl, stir in the yeast, honey, and 1 cup flour with the milk mixture. The dough be very wet and soupy at this point
In a medium bowl, whisk together 1 cup of the flour and the salt, then stir it all into the wet dough mixture. Continue to stir in remaining flour ½ cup at a time until the dough becomes stiff enough to clear the sides of the bowl. Divide the soft butter in 3 pieces
Transfer the dough to a lightly floured counter and begin to knead the dough. Add 1 piece of butter and continue kneading until it is incorporated into the dough. Repeat with the 2nd piece of butter, and again with the last piece. Continue to knead the dough until it is soft and elastic enough to pass the windowpane test. This will take 7-10 minutes by hand, or 6-8 minutes by mixer with a dough hook. Spray a large bowl with cooking spray, add the dough and lightly spray until you cover the entire surface. Cover bowl with plastic wrap and set aside in a warm, draft free place to rise, about 45 minutes to 1 hour
Preheat oven to 375F
Turn out the dough onto a lightly oiled counter and divide into 2 oz pieces or 12 evenly sized pieces. Shape each piece into your favorite type of dinner roll and place on a parchment lined baking sheet with the smoothest side up. Brush each roll with the melted butter and cover with a piece of oiled plastic wrap. Set aside and allow them to rise 30-45 minutes until almost doubled in size
Remove plastic wrap and brush the rolls with more butter and place them in the preheated oven. Bake until golden brown, about 15-20 minutes or so. Remove from oven and test one of the rolls by gently tapping the bottom. They will have a hollow sound if they are done. Remove rolls from baking sheet and place on a cooling rack. They are best served while still warm
For those who have taken my class on pie making, here is a nice video from King Arthur Flour Test kitchens on how to bring the dough together to make the pie crust from scratch.
If you have any questions, tag me at firstname.lastname@example.org or call me at 813-551-3222
This is a great Pizza Dough from Peter Reinhart, American Pie
This is a true Naples dough using only the 4 basic ingredients to make a lean dough. Traditionally, Italian 00 (double zero) flour is used and Caputo is the more well known brand. Two American brands are made by King Arthur Flour and by Central Milling. This type of flour has been fully sifted to leave only the pure endosperm of the grain which makes for a softer wheat flour to bake with.
5 cups 00 flour or all purpose (22.5oz/638g)
1 ¾ tsp salt (0.43oz/12.5g)
1 tsp instant yeast (0.11oz/3g)
1 ¾ cup + 2 TBSP cool water - 65F (15oz/425g)
1. Place all ingredients in mixer bowl using paddle attachment and mix for 1 minute on 1st speed. Let dough rest (autolyse) for 5 minutes. Switch to dough hook and mix on 2nd speed for 2 minutes
2. Remove dough and place on slightly oiled work surface and knead by hand 1 minute. Dough should feel tacky but not sticky and should be supple. Add water or flour for any final adjustments if needed. Cover dough and let rest 30 minutes
3. Divide dough into desired size pieces and pre-shape into balls. Place dough balls onto a lightly oiled pan or doughbox, mist with cooking spray, and cover with plastic wrap. Place in refrigerator to ferment overnight.
If making pizza the same day, allow the dough to chill at least 6-8 hours, then allow the dough to rest 2 hours before shaping. After the resting, preshape into tight dough balls and rest covered for 30 minutes before stretching into pizzas.
The dough balls will keep in the refrigerator for 3 days. For freezing, place each dough ball in its own zip lock freezer bag that has been misted with cooking spray. They will keep in freezer for 3 months. Move them to the refrigerator the day before the bake to slowly thaw.
On bake day, remove from the refrigerator and rest 2 hours before shaping. Preshape into tight dough balls and rest 30 minutes covered before stretching into pizzas.
Here is a video by Vito Iacopelli for "How to stretch a pizza Neapolitan style" to get a simple way to stretch the dough without throwing or using a rolling pin.
Send me an email: email@example.com if you have any questions