homemade dough

Here's what you need: whole milk, unsalted butter, instant yeast, granulated sugar, salt, ripe bananas, all-purpose flour, oil, unsalted butter, granulated sugar, cinnamon, unsalted butter, brown sugar, salt, vanilla, honey, walnuts

Upside Down Banana Bread Cinnamon Rolls Recipe by Tasty

milk

unsalted butter, 1/2 stick

¾ oz instant yeast, 1 packet

sugar

salt

bananas,

unsalted butter, melted

cinnamon

unsalted butter, 1 stick

brown sugar

vanilla

honey

walnuts, chopped

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In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.

Add the granulated sugar, salt, mashed bananas and stir.

Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.

Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.

Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.

Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).

Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.

Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).

Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.

Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.

Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.

Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.

Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.

https://vid.tasty.co/output/93854/landscape_480/1526082144

Follow these simple instructions for the softest and fluffiest Sourdough Rolls you’v ever tasted! Homemade Rolls have never been easier and you will love this recipe!

Sourdough Rolls (with sourdough starter)

buttermilk, room temperature

sourdough starter (220 grams)

flour

butter

white sugar

Butter

Mix together the buttermilk, sourdough starter, butter, egg,...

Mix together the buttermilk, sourdough starter, butter, egg, salt and white sugar in the bowl of a stand mixer and mix until combined. If you don’t have a stand mixer, mix vigorously with a wooden spoon.

Add in the flour slowly, 1/2 cup at...

Add in the flour slowly, 1/2 cup at a time and mix until the dough is no longer sticky. Combine each 1/2 cup with the other ingredients well before adding more flour – too much flour will make these dense.

Once all the flour is added, let it...

Once all the flour is added, let it knead with a dough hook attachment for about 10 minutes, or until the dough is soft, smooth and elastic. Alternatively, you can hand kneed it.

Place in a butter bowl and let rise...

Place in a butter bowl and let rise in a warm spot until about doubled – or around 12 hours. If you are in a hurry, you can use an Instant Pot (see instructions above for Instant Pot rising).

After the dough has risen sufficiently, punch it...

After the dough has risen sufficiently, punch it down into the bowl gently. Divide the dough into 12-14 equal pieces.

Form the dough by pulling four sides into...

Form the dough by pulling four sides into the center and the rounding out the roll.

Place in a greased 9×13 glass dish. Let...

Place in a greased 9×13 glass dish. Let rise – this may take 6-8 hours. For a faster rising time, turn your oven to 200 degrees. Once it’s preheated, turn it off, and place the rolls inside to rise.

Once the rolls have risen, set the to...

Once the rolls have risen, set the to 375 degrees. Bake for 20-25 minutes.

Brush with butter and enjoy!

From bagels to cinnamon buns to pizza, you'll use this homemade dough recipe over and over again.

Homemade Pizza Dough

c. all-purpose flour

tbsp. sugar

instant yeast

water

extra virgin olive oil

In food processor, pulse all-purpose flour, sugar and instant yeast. With machine running, drizzle in warm water until combined. Add olive oil and salt. Process until dough forms a ball; transfer to lightly oiled large bowl.

With lightly oiled hands, knead 1 minute. Form into ball; drizzle with 2 teaspoons olive oil, rubbing to coat surface. Cover tightly with plastic wrap; refrigerate at least 1 day or up to 3 days. Let stand at room temperature 1 hour before using.

Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre

Eggs Florentine pizza

golden caster sugar

yeast

‘00’ pasta flour

olive oil

tomatoes

garlic

oregano

bag baby spinach

parmesan (or Vegetarian alternative), grated

ball mozzarella

eggs

Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.

In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.

Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.

Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it’s cool enough to handle, then squeeze out any excess moisture.

Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.

Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking – they should take another 6-7 mins, depending on how you like your yolk.

Neapolitan Pizza Dough with Biga

BIGA:

Dry yeast (1/4 tsp)

Water

Flour

PIZZA:

400 ml Water (1.6 cups)

Fine salt (1.1 ounces)

Biga (17.6 ounces)

dry yeast + Canola oil OR Extra virgin olive oil

PLUS: Your choice of toppings + Extra virgin olive oil

HOW TO MAKE THE BIGA:

Biga is a pre-yeast which you start to make by mixing the dry yeast with the water. Use a whisk and do this really well in a mixing bowl until the yeast has dissolved.

Add flour to a separate large container (this must be 3 x larger than your dough to allow room for it to grow), then slowly pour the water in, just a small amount at a time, all over the flour.

Lift and shake the container side to side for around 3 minutes – don’t be too rough!

Now put the lid on top and shake it more vigorously a few times, scraping down the sides if any gets stuck to the sides using a spatula.

You can also gently mix this by running it through your hands.

Continue shaking the container until all of the water is absorbed by the flour and your biga is formed.

Put the lid securely on the container and leave it in the fridge for 14hr (4°C) or outside of the fridge at room temperature: 18°C being mindful the temperature must be consistent!

After 14hr, remove the lid and take note of the smell. If it has a yoghurt-like scent, you’re on track, if it smells acidic; you may need to start again.

HOW TO MAKE NEAPOLITAN PIZZA DOUGH WITH BIGA:

Break away and measure 500g/17.6oz biga and add it to a bowl. Start to break it down and gently pull it apart.

Slowly add the water with the biga, keeping 50ml aside for a later step.

Next gently mix the biga together with the water (in a massage like motion) and you will see it start to turn white. Once you have done this for around 2 minutes and it is really milky looking, start to integrate the flour.

Add the optional yeast (highly recommended) as this will boost the dough and then mix it with your hands or a spoon.

Mix this together for a while until everything comes together and then transfer the dough onto your bench.

Add the fine salt and then pour some of the (leftover) water on top which will help to dissolve it. Mix well once again.

You can use the palms of your hands as well as your fists to roll, work and press down on the dough really well.

Add more water to the Neapolitan pizza dough with biga and repeat the movement, working the dough with both hands and getting faster as you go.

Lift and fold the dough over a few times before lifting it and slapping it onto the bench.

Drizzle your choice of oil on top and rub it in and all over the dough, letting It rest on the bench for 20 minutes.

Use canola oil to achieve a crispy texture and extra virgin if you want it softer.

Using your hands, break a piece of the dough and weigh it until you reach 250g/8.8oz. Create your Neapolitan pizza dough with biga dough balls using this by shaping it in your bench, before lifting it up, squeezing it in one hand and removing the excess using the other – essentially creating a ball!

Repeat step 20 until all of your dough balls have been made, placing them into a container /tray and covering them either with a lid or using kitchen tea towels.

Leave them to rest at room temperature for 8hr or overnight in the fridge at a temperature of 4-6°C for 12-24hr.

After the relevant time has passed, uncover the dough balls.

HOW TO STRETCH YOUR NEAPOLITAN PIZZA DOUGH WITH BIGA:

Place your neopolitan pizza dough with biga ball on the bench sprinkling some plain flour or semolina on each side.

Leaving it on the bench, use the sides of your hands to start to mould and stretch out the dough into a round shape, then using your fingertips, slightly stretch it out.

Next, try out the Neapolitan technique of lifting the pizza dough with one hand, then turning and slapping it with the other (watch the video to master this!).

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=b8HaELAV7pY

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Neapolitan pizza dough with biga will give you a more light, soft dough full of flavour. Learning the technique of creating biga is like an art and your hands are your best tools! Join me and special guest: Alfonso Santaniello as he teaches us this incredible technique! Then, create this fluffly and flavoursome dough before stretching out a rich and rustic pizza using your favourite – simple, toppings. Do you prefer using biga or fresh yeast to make pizzas?

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/neapolitan-pizza-dough-with-biga/

#neapolitanpizza #biga #bigapizza

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Neapolitan Pizza with Biga
1:18 Ingredients to make Biga
2:48 How to Make the Biga
6:09 How to Store the Biga
6:44 How the Biga should look like
7:21 How to Make the Neapolitan Pizza Dough with Biga
12:53 How to knead the Biga Pizza dough 
16:10 How to Make Pizza Dough Balls
18:21 How to Stretch Neapolitan Pizza made with Biga
20:20 How to Cook the Biga Neapolitan Pizza Dough
22:35 Reviewing the Biga Pizza result

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