No Mess Pizza Bread In A Bag Food

NO-MESS CINNAMON BREAD IN A BAG

Steps:

• For the dough: Spray a loaf pan with cooking spray.
• Add the sugar, yeast, 1 cup of the flour and 1 cup warm water to a gallon-size resealable plastic bag. Press down to remove excess air from the bag. Close the bag tightly and squish the ingredients in the bag until well mixed. Let the bag sit for 10 minutes to activate the yeast.
• Add the butter, oil, salt and another cup of flour, close the bag and mix well. Add the remaining 1 1/2 cups flour and mix again until all the ingredients are well incorporated and the dough begins to pull away from the bag.
• For the topping: Whisk together the sugar and cinnamon in a small bowl.
• Pour the dough out of the bag onto a lightly floured surface. Gently knead the dough until it comes together and is not sticking to the board. Using your fingers, flatten out the dough into a circle about an inch in thickness. Sprinkle the cinnamon mixture on top of the dough. Gently roll the dough (like a burrito) to make the shape of a loaf. Tuck the sides of the dough under to keep the cinnamon mixture inside. Place the dough seam-side down into the prepared loaf pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes.
• Preheat the oven to 375 degrees F.
• Once the dough has risen, remove the towel and bake until golden, 20 to 25 minutes. Let cool in the pan.

SASSY NO-SAUCE NAAN PIZZA

Steps:

• Place a pizza stone on the middle rack of the oven; preheat the oven to 425 degrees F (220 degrees C).
• Brush naans with olive oil and sprinkle with garlic salt and red pepper flakes. Place 3 to 4 slices of tomato on each naan and layer with prosciutto. Top with mozzarella slices and season with pepper.
• Place pizza on the preheated pizza stone. Bake until cheese is melted and bubbling, 7 to 8 minutes. Remove from oven and let sit for 5 minutes before slicing and serving.

CRUSH PUPPIES

Steps:

• For the crab mixture: In a medium bowl, mix the breadcrumbs, mayo, Parmesan, Dijon, salt, pepper, jalapeño, egg and bell pepper. Gently fold in the crabmeat.
• Using a teaspoon, scoop out the crab mixture and roll into a ball. Place onto a parchment-lined baking sheet. Continue with the remaining crab mixture. Freeze for 30 minutes.
• For the hush puppy batter: In a large bowl, add the cornmeal, flour, sugar, onion powder, salt, pepper, baking powder, baking soda, garlic powder and cayenne and whisk to combine.
• In a separate bowl, stir together the buttermilk and egg until combined. Let rest at room temperature for 30 minutes.
• Add about 3 inches of oil to a heavy-bottomed pot and heat until a deep-frying thermometer registers 350 degrees F.
• In batches, use 2 spoons to dip each crab ball into the batter, making sure it is fully coated on all sides, then spoon a little extra batter on top. Gently slide the crush puppy into the hot oil using the spoons and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel-lined platter. Serve immediately.

MAIN CHALLENGE: SPICY SOUTHERN COLLARD GREENS WITH SWEET MAPLE CORNBREAD

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl.
• Heat the oven to 375 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
• In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes, until the cornbread is lightly golden brown.
• Once baked, remove from the oven and brush with butter. Serve immediately.

EASY PIZZA DOUGH NO FOOD PROCESSOR OR BREAD MAKER NEEDED

Steps:

• Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
• Gradually add flour and olive oil and start mixing.
• When the mixture gets too heavy to mix, start kneading the dough with your hands.
• Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your dough feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
• Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
• Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
• Put on your pizza sauce of choice.
• Put on your favorite pizza toppings.
• Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown. Check on it ahead of the time if using a stone.
• Additional Information:.
• You get better results when you use a pizza baking stone. The pizza stone should be placed in the middle of the oven.

BREAD IN A BAG

Steps:

• Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 1-gallon, heavy duty freezer bag with zipper-lock.
• Squeeze upper part of bag to force out air.
• Shake and work bag with fingers to blend ingredients.
• Heat water and vegetable oil until very warm (120 F to 130 F); add to flour mixture.
• Reseal bag; mix thoroughly by working bag with fingers.
• Gradually add enough remaining flour to make a stiff batter that pulls away from the bag.
• Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• Roll dough to 12 x 7-inch rectangle.
• Beginning from short end, roll up tightly as for jelly roll.
• Pinch seam and ends to seal.
• Place in greased 8 1/2 x 4 1/2-inch loaf pan.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375 F for 30 to 35 minutes or until done.
• Remove from pan; cool on wire rack.