Mmmm. These were rich and delicious. I will say the recipe needed a lot more liquid than called for – I just kept adding veggie broth until I got the texture I wanted.
Monthly Archives: March 2013
This turned out well and was easy to make. The dough didn’t get very crispy on the bottom, but I think that’s more to do with the fact that my pizza stone broke and I made these on baking sheets. This was a none-too-fancy margherita; we were more impressed with the white pizza (recipe to follow). This is from “How to Cook Everything Vegetarian.”
Man, what a difference subbing 1 cup wheat flour for 1 cup regular flour makes. A great change to this recipe; my best bread yet. Also, I definitely stand by adding about 1/4 cup of warm water to your yeast, and letting it stand for 10 minutes, before mixing with the remaining ingredients.
John’s been talking penne a la vodka since Mostly Meatless March started, and damn did this taste good with homemade bread. I’m not sure it’s the ultimate recipe for me (sauce a little too thin, maybe?) but it’s definitely made for some tasty lunches. Via Smitten Kitchen, though she got it from Rachael Ray.
Now, I don’t often take my culinary cues from Paula Deen, but I saw her making something along these lines on television the other day and thought, “Hmm. I have homemade bread. I have leftover Velveeta from the mac and cheese. That sounds like breakfast to me.” My didn’t-really-rise bread wasn’t the best choice (just because it was too thin to cut a decent circle out of), but it was still delicious. Also, John had never heard this called “toad in the hole”…is that a Midwestern thing?