Pizza Dough

Last exam period, C and I went through several boxes of Costco frozen pizzas. This time I was determined that I would eat healthier while studying like mad. So one Friday, I whipped up a batch of pizza dough and made a pepperoni pizza. It was delish. So good, that a few days later I made up another batch – this time a double – and C and I made 2 pepperoni and 2 Hawaiian pizzas for our own “frozen pizzas”. The dough is really easy, but does take some time in the rising department.

Pizza Dough

Adapted from Smitten Kitchen
Yield: 1 large (serves 4) or 2 small (serves 2) pizzas

2 cups all-purpose flour
1 cup whole wheat flour (can replace up to half of this with whole wheat flour)
2 teaspoon salt
1 1/2 teaspoon active dry yeast
1 cup lukewarm water (may need up to 1 or 2 tablespoons more)
2  tablespoon olive oil

Stir together dry ingredients, including yeast, in a large bowl. Add water and olive oil, and stir mixture into a ball.

Dump the dough onto a lightly floured surface and knead into a ball. Knead for one to two minutes. (If it is not coming together, cover the dough with the bowl and let it rest for a few minutes, then try again).

Lightly oil the inside of the bowl. Place the dough in the bowl and turn it over so that all sides are coated in oil. Cover the dough with plastic wrap and leave it to rise for one to two hours until it has doubled in size.

Once the first rise is finished, dump the dough back onto the floured surface and gently press the air out of the dough with the palm of your hands. Then fold it back into a ball shape and let it sit under plastic wrap for another 20 minutes.

Then roll out the dough into a circle or rectangle (approximately 1 cm thick). Place on a baking sheet sprinkled with cornmeal. Top with your preferred topping mix such as pepperoni or Hawaiian.

Bake on the lower rack of the oven at 450F for about 15 to 20 minutes, until the crust is browned and lightly blistered.

Lemon Loaf

A while ago I got the idea to create a family cookbook. So I sent out an email to all my aunts, uncle and cousins asking for favourite recipes. This was one of the recipes I got in the mail from my aunt. My mum also makes it. It came to our family from Sara Wells. (The Wells family owned a gorgeous dairy farm named Edenbank in the Fraser Valley and helped my grandpa establish his own herd of Ayrshires on a farm nearby).

Update: Here is the story of the lemon loaf as written by my Granny…. “Years ago the ladies of the church did a lot of catering for weddings, showers, funerals and special occasions. They were always looking for new recipes to make each catering more interesting. One lady – Sara Wells – came up with this lemon loaf, it was so delicious everyone wanted the recipe and everyone got a copy. Everyone made it time and time again! – Granny”

A few weeks ago I was on a big lemon kick, so I pulled this recipe from the bunch of handwritten notes I had received. It would be the perfect dessert to bring to “Rock Band” night with friends. It turned out great (although next time I will line the pan with parchment paper so that it lifts out easily). A nice light and lemony cake  (“Really yummy for lemon lovers” – Auntie Yvonne). It would also be perfect for a picnic or spring brunch.

Lemon Loaf

From Sara Wells (via Auntie Yvonne)
Yield: 1 loaf

1/2 cup vegetable shortening
1 cup white sugar
zest of one lemon
2 eggs, well beaten
1 1/2 cups flour
1 teaspoon baking powder
pinch of salt
1/2 cup milk
Juice from the lemon
1/4 cup sugar

Preheat oven to 350F.

Cream shortening and sugar until fluffy. Add lemon zest and eggs to the sugar mixture. Beat well.

Sift flour, baking powder and salt, then add alternately with milk to the sugar mixture. (Add flour first and last).

Pour into a loaf pan and bake for 45 minutes.

While the loaf is baking, mix together the lemon juice and sugar into a glaze.

Once the loaf is finished baking remove from the oven and while it is still hot, pour the glaze over the loaf and let it soak in.