Pizza Dough

Ingredients:

• 1 T active dry yeast 
• 2 fl oz water, hot (90oF/30oC) 
• 14 oz bread flour 
• 6 fl oz water, cool 
• 1 t salt 
• 1 fl oz olive oil 
• .75 oz honey

Ingredients:

1. Stir the yeast into the hot water to dissolve. Add the flour.

2. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.

3. Place the dough in a lightly greased bowl and cover. Ferment the dough in a warm place 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated up to 2 days.

4. On a lightly floured workbench, roll the dough into very thin rounds and top as desired. Bake at 400oF (200 C) until crisp and golden brown, approximately 8 to 12 minutes.

Baked Creme Brulee

Creme Brulee is a smooth, creamy custard topped brittle caramelized  sugar.

Ingredients:

• 4 fl. oz. milk
• 12 fl. oz. heavy cream
• 1.4 vanilla bean, split
• 3.5 oz. sugar
• 5 egg yolks
• Sugar for garnish, AN

Directions:

1. Heat the milk, heavy cream and vanilla in a sauce pan over medium-high heat until bubbles appears along sides of the pan.
2. Quickly whisk the sugar into the yolks. Temper the egg mixture, then return to the saucepan. Whisk until well combined.
3. Strain mixture.
4. Preheat oven to 325 ^OF. Arrange the ramekins into 2 inch hotel pan. Pour the custard into the ramekins. Set the pan inside the oven, carefully add enough water into the pan. Bake until just set, approximately 45 to 50 minutes.  The custard should set, not soupy, with only small area of jiggle in the center.
5. When the custard is done, carefully remove the pan into the oven and allow to cool. Cover with plastic wrap, refrigerate at least 4 hours or up to 2 days before serving.
6. At service, sprinkle the custards with sugar and caramelize with a torch or broiler.

Focaccia

Focaccia is a flat yeast dough topped with herbs and other ingredients. 

Ingredients:

· 1 T sugar

· 1 T active dry yeast

· 12 fl oz water, (temperature control)

· 1 lb AP flour

· 2 t Kosher salt

· 2 fl oz olive oil

· 2 T fresh rosemary, crushed


Ingredients:

1. Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour, 4 oz at a time.

2. Stir in 1 ½ t of the salt and onion. Mix well, then knead on a lightly floured workbench or in the bowl of a mixer fitted with a dough hook until smooth.

3. Place the dough in the oiled bowl and cover and ferment until doubled.

4. Punch down the dough, then flatten it onto and oiled sheet pa. It should be no more than 1 inch thick. Brush the top of the dough with 1 fl oz of the oil. Let the dough proof until doubled, approximately 15 minutes.

5. Dimple the surface of the dough with your fingers. Brush the remaining 1 fl oz of olive oil over the dough. Sprinkle it with the rosemary and the remaining ½ t salt. Bake at 400oF (200oc) until lightly browned, approximately 20 minutes.

Challah Bread

Challah bread is a Jewish celebration bread that is sometimes braided or made into turbans, has lots of eggs and butter for great taste. Can be decorated on top with sesame seeds or poppy seeds. Can be sliced and used for French toast or for sandwiches.

Ingredients:

• .5 oz. instant dry east
•  2 fl. oz. water, hot (90 F/32 C)
• 3 fl. oz. honey
• 5 fl. oz. water (temperature controlled)
• 4 oz. unsalted butter, melted
• 4 eggs
• 28 oz. bread flour (1 lb, 12 oz.)
• .5 oz. salt
• egg wash
• sesame or poppy seeds

Direction:

1. Melt the butter.
2. Place all the dry ingredients in a  bowl of a mixer fitted with a dough hook. Then add eggs, water, honey, and melted butter.
3. With the dough hook attachement, knead the dough on medium speed until smooth, elastic and fully developed, approximately 5 to 10 minutes. If the dough seems very sticky, add more flour. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
4. Place the dough in a lightly greased bowl, cover with lightly oiled plastic wrap, and ferment until doubled, approximately 1 to 1 ½ hours.
5. Punch down the dough and divide into eight equal portions approximately 6 oz (180 g) each. 
6. Divide the dough into six equal parts. Form the dough into two 3-strand braided loaves.
7.  Place the loaves on a paper-lined sheet pan. .
8. Brush with egg wash and sprinkle with sesame or poppy seeds. 
9. Cover with lightly oiled plastic wrap. Proof until doubled, approximately 45 minutes. 
10.  Bake t 350 F (180 C) until the loaves are golden brown and sound hollow when thumped, approximately 30-40 minutes. Turned the pan halfway through the baking time. Continue baking.
11. To check for doneness, check the bottom of the bread with thermometer. Internal temperature should be at least 180 F. 

Pineapple Upside Down Cake

This easy homemade pineapple upside down cake is my  eldest son's favorite cake.  He can eat the whole cake all by himself  in just few hours.

Topping: 

• 1/2 cup unsalted butter, at room temperature
• 1 cup firmly packed brown sugar
• 1 tbsp pineapple juice reserved
• 1 can pineapple chunks, drained
• Maraschino or candied cherries (optional)

Cake Batter:

• 1 1/4 cup cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1 tbsp pineapple juice reserved
• 2 large eggs, unbeaten. 
• 1/3 cup unsalted butter, at room temperature
• 1/2 cup milk
• 1 teaspoon vanilla 

Directions:

Toppings:

1. Melt butter in 8 x 8 pan. Sprinkle with brown sugar. 
2. Continue cooking, without stirring over medium heat until the butter has melted and the sugar has dissolved.
3. Remove from the heat and layer the pineapple slices over the top. 
4. If desired, place maraschino cherries in between pineapple chunks.

Cake Batter:

1. Preheat the oven to 350 degrees F. 
2. Sift  flour, baking powder, salt together. Set aside.
3. In the bowl cream butter and add sugar gradually, creaming well. 
4. Add unbeaten egg and beat well. 
5. Add milk  alternately with dry ingredients to creamed mixture. Blend well after each addition. Start and end with the dry ingredients. 
6. Add the pineapple juice and vanilla.
7. Beat well on medium speed until well combined. 
8. Pour the batter evenly over the pineapple.
9. Bake the cake 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool for 15 minutes. 
11. Cover with a cutting board or large plate and invert the cake. 
12. Serve warm or cool.