I think I did it..... a cautious yahoo!!!

[mightyh]

I think I've finally made bread dough and kneaded it and rolled it out.... it's the last two steps that always get me. I usually end up with dough all over my hands, hair, kitchen even though I KNOW I've added way too much flour already....

This time I was making stromboli and the dough turned out OK... I kneaded it without becoming Ms. Doughy Hands and I actually rolled it out without it sticking to my rolling pin and becoming a cylinder http://www.cookinglight.com/bbs/smile.gif

Now I just have to wait and see how the final product turns out. I'm so excited!!

I thank all of you who have offered hints to me for the past nine months... It's taken that long for me to conquer my fears for real... Oh sure, there were a few pizza crusts that I tried to call successes, though they were really sticky dough and turned out tough. At that point, the mere fact that they became pizzas was a success http://www.cookinglight.com/bbs/smile.gif

I think this time it's the real deal. Thanks to this fantastic group of bakers....

Have a good weekend!

[This message has been edited by mightyh (edited 03-30-2001).]

[sneezles]

Congratulations!

[BethH]

I still turn into Ms. Doughy Hands when I try to make pizza crust. *sigh* http://www.cookinglight.com/bbs/rolleyes.gif

I'm going to keep practicing and someday soon I know I'll have crust that is light and crispy and not hard and dense. I'll lead a round of the TGIF dance when that day comes! http://www.cookinglight.com/bbs/biggrin.gif

[Jewel]

Mightyh, if it's not too much trouble, could you post that Pepperoni Stromboli recipe of yours? You got my mouth a-watering in the Weekend Menu thread about that stuff! I use Turkey Pepperoni and lowfat Mozzarella whenever I make pizza, so I could probably make it without it being considered cheating! Thanks! http://www.cookinglight.com/bbs/biggrin.gif

And I'm jealous as heck about the dough... I'm gonna have to take that plunge and try it. A friend is trying to get me a recipe for Chipotle Beer Bread, and I'm going to have to conquer my fears before tackling that recipe!! http://www.cookinglight.com/bbs/tongue.gif

[mightyh]

Here's the recipe (in my mom's style, as she just sent it to me a couple of days ago). It's totally not light, though, but really good.


* Exported from MasterCook *

Stromboli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages dry yeast
2/3 cup sugar
1 cup water (105 to 115 degrees)
1 teaspoon salt
1/2 cup butter or margarine
1/2 cup shortening
1 cup boiling water
2 eggs
6 cups all-purpose flour

1 pound sandwich pepperoni, sliced med/thin
1 pound provolone or mozzorli cheese or
combination , slice med/thin

Dissolve yeast and 1 tsp sugar in 1 cup warm water; let stand about 5 minutes.

Combine remaining sugar,salt,butter and shortening in a large bowl.Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well.(Be sure the liquid is not too hot to "kill" your yeast mixture)Add eggs and 3 cups flour, beating til smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well greased bowl, turning to grease top. Cover with a light weight dish towel and let rise in a warm place (85 degrees) away from drafts. (I usually put dough in a large bowl to allow for it too rise , cover and set on top of stove that I am preheating oven at 150 to 200 degrees.) Allow to rise approximately 1 to 1 1/2 hours or until doubled in size.

Punch down dough; turn out onto a well floured surface and knead several times. (You may want to work a LITTLE flour into dough. just enough that it isn't sticky when you knead it) Divide the dough into 3 equal potions. Turn each portion onto a heavily floured surface and knead 4 to 5 times. Roll each portion to a 12" by 9" rectangle.

For stromboli :
Place pepperoni down the middle, overlapping 2 pieces wide and slightly overlapping lengthwise. Use cheese slices only a singles. I put cheese on first then pepperoni. Then cut stripes from each edge TOWARD the center where filling is.The cuts do not need to go too close to filling. usually 8 cuts will do fine. Fold the top end in, then alternate each strip (RT side then Lt side alternating) like you are braiding. When you get to last strips at bottom, fold bottom edge up like you did with the top and tuck the last strip in.

Place Stromboli on greased cookie sheet; cover as you did before, and let rise in warm, draft free place for approximately 45 minutes or until doubled in size. (I usually only put 2 stromboli loafs on each cookie sheet)

Bake in 325 to 350 degree oven for 35 to 45 minutes.
When done brush with butter. Slice and serve.