Basic Cookie Dough
Makes enough for 4 to 5 dozen cookies, depending on size
The following recipe yields two separate batches of dough: one a vanilla
dough, and one a chocolate dough.
INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cut into 1-inch pieces, at room
temperature
1 1/2 cups granulated sugar
2 eggs
1 tablespoon vanilla extract
1/4 cup cocoa powder
METHOD
1.
In a medium bowl, sift together the flour, baking powder, and salt; set
aside. Put the butter in a large mixing bowl and, with a rubber spatula,
stir until smooth and softened. Add the sugar and continue to blend
for 2 minutes, until the mixture resembles light yellow-colored mashed
potatoes. Transfer to the bowl of your food processor fitted with the
Processing blade.
2.
With the food processor running, crack the eggs, one at a time, into
the butter mixture and beat until well-blended. Add the vanilla extract
Add the sifted flour mixture and continue to blend until a smooth
dough forms, 2 to 3 minutes more. Remove the dough from the mixer
and divide it in half. Place half of the dough back into the Processor.
On low speed, add the cocoa powder and continue to mix until the
cocoa is evenly blended in. Gather each batch of dough into a ball,
wrap it in plastic wrap, and refrigerate for at least 1 hour or as long
as overnight.
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57
Whole Wheat Pizza Dough
Makes enough for four 7- to 8-inch pizzas
Try this robust dough in place of my regular pizza dough. The honey brings
out a wonderful, rich flavor in the crust.
INGREDIENTS
1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt
METHOD
1.
In a small bowl, dissolve the yeast in the warm water. Add the honey and
let sit for 5 minutes, until foamy.
2.
Put the flour in your food processor fitted with the Processing blade. Mix
the 1 cup cool water with the olive oil and salt. With the motor running,
pour the olive oil mixture and the yeast slowly in through the feed tube.
Process until the dough forms a ball that rides around on the blade.
3.
Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise
until double in bulk. Punch down the dough and knead it on a lightly
floured surface for 1 minute. Divide the dough into 4 equal portions and
roll them into tight balls. Place on a tray, cover with a damp towel, and
let rest for several hours or overnight in the refrigerator before use.
4.
Roll or stretch each ball of dough into a 7-to 8-inch circle. Place the
circles, one at a time, on a wooden peel or on a baking sheet and build
the pizza as desired.
Содержание BFPR1000
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