But the heat wave is over, we’re back from vacation and life is getting back to normal.  It’s time to discuss one a favorite topic of the Man of The House.  Let’s talk pizza!

Once a month the Man of The House makes us pizza. Any more than once a month and we wouldn’t fit through the front door.  If we had it any less, we’d have horrific pizza withdrawal symptoms.

Bread Machine Pizza Dough

1 – 1/2 Cups water
1 – 1/2 Tablespoons olive oil
3 – 3/4 Cups bread flour
1 – 1/2 Tablespoons sugar
1 – 1/2 teaspoons salt
1 – 1/2 teaspoons active bread yeast

Follow the instructions that came with your bread machine in terms of what ingredients to add first.  Use the dough setting of your bread machine.

As an aside, this is a great all-purpose recipe.  I use it for hamburger buns and even dinner rolls.

Once the dough is done, roll it out and make two rectangles.  The above recipe works perfectly for our two extra large cookie sheets. Lay the dough in the cookie sheets.

Then brush the pizza dough with olive oil to seal it. Add your pizza ingredients.  We typically start with tomato sauce.  Then we add diced red peppers, garlic and onion. The Man of the House believes in lots of pepperoni.

The cheese is next.  Typically the Man of the House adds sliced mozzarella, grated Romano and grated cheddar.

Once the pizza is assembled the Man of the House bakes it for 25 minutes at 400 degrees.

With two pizzas we not only have a great dinner, but lots of  yummy lunch left overs.

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Rosemary Bread or Dinner Rolls

2/3 C. Milk

2 Eggs

3 C. Bread Flour

2 – 1/2 Tablespoon Sugar

1 – 1/2 teaspoon Salt

1 – 1/2 Tablespoon Butter or Olive Oil

1 teaspoon Chopped, Fresh Rosemary

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Cilantro

2 teaspoons Yeast

In a large measuring cup or bowl mix the milk and the egg. Put in the dried spices to rehydrate them. Then follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Set the machine on the dough setting.

When the dough is done put it on a lightly floured surface. Divide the dough in half so that it’s easier to work with. Then divide the dough into dinner roll sized balls and flatten them a little bit. (I ended up with about 16.) Put the dough on a greased cookie sheet. Cover the rolls with a clean, light-weight kitchen towel and let the rolls rise for half an hour. Then remove the towel and put the rolls in a 400 degree oven for 15 to 20 minutes.

Move the cooked rolls to a rack to cool.

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1. Rosemary Bread
2. Shaping Dinner Rolls

Check out the updated version of making hamburger buns in the bread machine.

On Labor Day the Man of the House is going to fire up the grill and we’re going to have some lovely hamburgers. My part of the proceedings will be to make the hamburger buns.

It’s really pretty easy.  For me the most difficult part is making the buns the right size.  Mine tend to be a bit large, but over time I’m getting the hang of it.

Hamburger Buns

1 – 1/2 Cups water
1 – 1/2 Tablespoons olive oil
3 – 3/4 Cups bread flour
1 – 1/2 Tablespoons sugar
1 – 1/2 teaspoons salt
1 – 1/2 teaspoons active bread yeast

Use the dough setting of your Zojirushi Bread Machine. When the dough is done put it on a lightly floured board and divide in half. The goal is to get 7 to 8 hamburger buns of appropriate size and shape. When you’ve got the buns the right size and shape put them on a greased cookie sheet. Remember not to put them too close together as they’ll get larger as they cook.

Cover the buns with a clean, light-weight kitchen towel and let the buns rise for half an hour. Then remove the towel and put the buns in a 400 degree oven for 15 to 20 minutes.

Move the cooked buns to a rack to cool.

Some store-bought buns get mushy and fall apart when you’ve added the burger and the condiments. These buns will hold everything in place and are still nice and soft.

I hope everyone has a great Labor Day!

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