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post #1 of Old 09-12-2013 Thread Starter
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The most versatile recipe's ever

Sugar and cinnamon

1/2 c sugar
2 TBSP cinnamon

combine and put in shaker. Use on whatever you like! Enjoy!


I love this recipe' It is my new favorite bread recipe' because it is so versatile.

Oven 425*-450*

measure 4.5 c flour in a bowl, make a well in it, set aside
1.5 c warm water 105*-120*, add 3 tbsp sugar and 1 Tbsp active dry yeast.
dissolve and let sit 10 min. (the yeast should bubble and double it's size.)
at the nine minute mark, beat 1 egg with 1/3 c milk and 1/2 tea salt. Blend into the water yeast mixture and begin to add to the flour a little at a time, using your other hand to incorporate the flour into the liquid mixture with circular motions.
(This is where you need to make sure your hands are clean.)
When all the liquid and flour are incorporated, put dough ball onto floured surface and knead for at least 4 min.
divide the lump into 6-8 lumps, place dough lumps into plastic baggies and refridgerate for 30 min letting the dough rest.
Then you can use, freeze or keep refridgerated for up to three days.

Bake for 3-5 min depending on your oven.
I like to sray with butter cooking spray if I am going to bake it for flatbread use. First I spray the cookie sheet or pizza pan, then I place the rolled out dough onto the cookie sheet or pizza pan, then I spray the top and bake.

Or you can put pizza toppings on it as long as you make sure you use cooked meat. bake till cheese is melted and hot.

You can use veggies, or turn it into a fruit medly, or a breakfast calzone.

This is the best versatile dough. And perfect for toaster ovens, and leftovers!!!!! I even roll it out to about 1/4" thick and cut into 2x4" slices and fry, then season with sugar and cinnamon for a tasty treat for the children (and me). like homemade sopapillas...
Season with garlic salt, and parmesan and Italian herb.
Really the sky is the limit!

You can do just about anything with it.

(I wonder how it will work for pb and j)

Last edited by bwalker42; 09-12-2013 at 09:52 PM.
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