Zucchini Bread

Had some large zukes and thought I would try this recipe.I didn't have plain yogurt so I used sour cream instead. Worked just fine. Just a note...This bread when finished baking didn't have a "hump" in it like most quick breads seem to have. It was however still moist and tasty. So don't let the look of it scare you. : )

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Zucchini Bread
One 9-inch loaf

1 pound zucchini, ends trimmed
1-1/2 cups sugar
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup pecans or walnuts, toasted and chopped coarse*

Directions:
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.

Shred the zucchini on the large holes of a box grater. Squeeze the zucchini between several layers of paper towel to absorb excess moisture.

Whisk the sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.

Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a separate large bowl.

Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not overmix! Fold in the nuts.

Scrape the batter into the prepared pan and smooth the surface.
Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, 55 to 60 minutes, rotating the pan halfway through baking.
Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)


*To toast nuts: Spread the nuts on a small baking sheet and toast at 350* F. until fragrant, 5 to 7 minutes, shaking the baking sheet every few minutes so as not to burn.

Neapolitan Pizza Dough

This dough takes 6-8 hours but it's the real deal. This is the most requested "dinner" from my kids and kids friends. I think you too will enjoy. Makes four 8" pizzas. If you don't have a pizza stone you really should invest in one as a cookie sheet or pizza tin just won't cut it in this recipe. (Complete printable recipe is below. Just highlight, right click, and print.)

You will need:

1-1/2 cups warm water (105-115 degrees F.)
1 tsp. active dry yeast (half of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 Tbsp. sea salt
cornmeal for dusting
pizza stone
pizza peel

Combine water and yeast in a small bowl.
Proof until foamy, 5-8 minutes.

Mix flours and salt in a bowl of a heavy duty
stand mixer fitted with a dough hook.

Add yeast mixture to flour and knead at low
speed (speed 2) 30 minutes until smooth.

Lightly oil a large bowl.

Shape dough into a round, place in a
lightly oiled bowl, and turn to coat.

Cover bowl with plastic wrap; let dough rise 4 hours in a warm place.

Punch down dough. On a ligthly floured board divide dough into 4 pieces, and shape into balls.
Brush lightly with oil cover completely with plastic wrap, and let rise another 2-4 hours.

Remove one rack from oven and lower other rack to lowest part of oven.
Preheat oven and pizza stone to 550 degrees F.

Shape by pressing fingertips into dough, leaving edge puffy to create a rim.
Grasp rim with hands, working your way around the circle.
As dough dangles, it stretches while edges stay plump.
For thick crust, press and stretch to a 10-12 inch round.
For thinner crust, roll stretched dough to a 14 inch round.

Transfer to a pizza peel that's been dusted with cornmeal or flour.
Assemble pizza with sauce and your favorite toppings.
Slide onto preheated pizza stone.
Bake pizza 5-8 minutes or until the edges and cheese are golden brown. Enjoy!
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Neapolitan Pizza Dough

1-1/2 cups warm water (105-115 degrees F.)
1 tsp. active dry yeast (half of a 1/4-oz. package)
3 cups all-purpose flour
1 cup cake flour
1 Tbsp. sea salt
cornmeal for dusting
Pizza Stone
Pizza Peel

Combine water and yeast in a small bowl. Proof until foamy, 5-8 minutes.
Mix flours and salt in a bowl of a heavy duty stand mixer fitted with a dough hook.
Add yeast mixture to flour and knead at low speed (speed 2) 30 minutes.
Shape dough into a round, place in a lightly oiled bowl, and turn to coat.
Cover bowl with plastic wrap; let dough rise 4 hours in a warm place. Punch down dough. On a ligthly floured board divide dough into 4 pieces, and shape into balls. Brush lightly with oil cover completely with plastic wrap, and let rise another 2-4 hours.
Preheat Remove one rack from oven and lower other rack to lowest part of oven. Preheat oven and pizza stone to 550 degrees F.
Shape by pressing fingertips into dough, leaving edge puffy to create a rim. Grasp rim with hands, working your way around the circle. As dough dangles, it stretches while edges stay plump. For thick crust, press and stretch to a 10-12 inch round. For thinner crust, roll stretched dough to a 14 inch round.
Transfer to a pizza peel that's been dusted with cornmeal or flour.
Assemble pizza with sauce and your favorite toppings. Slide onto preheated pizza stone.
Bake pizza 5-8 minutes or until the edges and cheese are golden brown.enjoy!

Bierocks/Runzas

A bierock or runza is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun. I usually shape mine in squares or rectangles.

Bierocks

Dough:
2 pkgs. active dry yeast (4 -1/2 tsp.)
2-1/4 cups warm water
6 Tbsp. vegetable oil
5 Tbsp. sugar
1 Tbsp. salt
6 cups all purpose flour ( plus more if needed)

Filling:
2 lbs. ground beef
1 large onion, diced
1/2 cup head of cabbge, shredded thinly
salt and pepper to taste
1 cup water to cook down filling

Dough:
Add yeast and sugar to warm water to dissolve and proof.
In a large bowl add flour and salt. (I use my standup mixer to make the dough using the dough hook)
Add vegetable oil to water then pour into bowl with flour and salt. Mix well.
Turn dough out onto a floured board and knead adding as much flour as needed to make a soft elastic dough. (again I use my standup mixer instead of placing on a floured board.)
Place dough in a clean large bowl and cover with plastic wrap. Allow dough to rise to about twice its size. Punch dough down and rise for a second time.

While the dough is making its second rise you can prepare and cook the filling.

Filling:
Cook ground beef in a 12 inch skillet over medium heat. Make sure to break up large pieces of meat as it cooks.
Add onion and cabbage to meat stirring together to combine. Add a cup of water and continue cooking, uncovered, until cabbage and onion are tender and cooked through. (15-20 min.). Cool.

Shape:
Divide dough in half. (makes it easier to work with)
Roll out into a square. Cut dough into 4x8 inch rectangles. Place filling on one half of the dough. Fold dough over filling to make a square. Press sides together and seal well.

Place sealed runzas on a cookie sheet. (you need to leave at least an inch or two between runzas since they will rise. I get 6 runzas on one cookie sheet) Continue process until all dough is used.

Allow the runzas to rise 15- 30 minutes. Brush with melted butter and bake for 20-30 minutes at 350 degrees F. or until runzas are golden brown.

Remove from oven and serve with mustard on the side. Or you may cool on a rack then freeze for future use. These are great reheated in the microwave.