Pizza Dough

Description:

1 lb. loaves available in three packs. This dough's extra stretch makes it easier to roll out for pizza. It is also great for calzones or as a loaf of Italian bread.

Ingredients:

Unbleached Enriched Flour (Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Water, Yeast, Salt, Monoglycerides, Soybean Oil, Sugar, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (added for improved baking).

Instructions:

Italian Bread
1. Thaw- Lightly grease frozen loaf on all sides. Thaw in plastic wrap for 2 to 4 hours at room temperature or overnight in the refrigerator. Remove from refrigerator 20 to 30 minutes before you are ready to shape the dough.
2. Shape- Stretch thawed loaf until it is 14” long. Place dough diagonally on a greased baking sheet.
3. Prepare- Make diagonal cuts on top of loaf 2” apart and 1/4” deep. Combine 1 egg white, slightly beaten, and 1 table spoon water. Brush loaf with mixture. Cover loaf with plastic wrap that has been sprayed with non-stick cooking spray.
4. Rise- Let rise 2 to 3 hours, until double in size. Brush loaf again with egg mixture during rising and once more just before baking.
5. Bake- Bake bread at 400°F for 5 to 10 minutes. Brush loaf again with mixture. Reduce heat to 350°F and bake about 25 minutes more.
6. Cool- Let bread cool 5 minutes before slicing.

French Baguettes
1. Thaw- Lightly grease frozen loaf on all sides. Thaw in plastic wrap for 2 to 4 hours at room temperature or overnight in the refrigerator. Remove from refrigerator 20 to 30 minutes before you are ready to shape the dough.
2. Shape- Cut loaf into 4 pieces. Roll each piece into 6” long loaf and place on greased baking sheet.
3. Prepare- Make diagonal cuts on top of loaf 2” apart and 1/4” deep. Combine 1 egg white, slightly beaten, and 1 table spoon water. Brush loaf with mixture. Cover loaf with plastic wrap that has been sprayed with non-stick cooking spray.
4. Rise- Let rise 2 to 3 hours, until double in size. Brush loaf again with egg mixture during rising and once more just before baking.
5. Bake- Bake bread at 400°F for 5 to 10 minutes. Brush loaf again with mixture. Reduce heat to 350°F and bake about 25 minutes more.
6. Cool- Let bread cool 5 minutes before slicing.