playing papa's cheeseria in 2019
playing papa's cheeseria in 2019
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No-Knead Garlic Bread… super easy… foolproof… no machines
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique for the bread. That’s right… I won’t even touch the dough with my hands until I shape the half loaf and rolls. It doesn’t get any easier than this.
Thanks – Steve
Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
Easy No-Knead Jalapeño Cheese Bread (No Mixer... No Yeast Proofing...)
If you like jalapeños you will love this bread. This is a nice medium hot jalapeño cheese bread that will blow your socks off. You won't be able to find anything that compares to it on the shelf and it is remarkably easy to make. No-kneading... Mother Nature does the kneading for you. No yeast proofing... instant yeast does not require proofing. No mixer...ingredients are combined with a spoon... This recipe uses jalapeño peppers, olive oil, and cheddar cheese and has a wow factor of 10.
Thanks - Steve
Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
Easy No-Knead Pizza Dough (Mix... Wait... Poof, you have Pizza Dough)
No mixer, no kneading, no yeast proofing, all you need to do is mix the ingredients in a bowl, wait while Mother Nature does the kneading for you, and poof... you have pizza dough. Sometimes we spend more time running around getting a pizza than it takes for us to make great tasting pizzas.
In today's world you can have pizza delivered... or buy a premade pizza, take it home, and bake it... or buy a precooked pizza crust, add your own toping, and bake it. All are excellent alternatives... and convenient. The purpose of this video is to give you one more option by demonstrating how convenient it is to make fresh pizza dough using the no-knead method.
Thanks - Steve
Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
How to Make Homemade Perfect Little 9” Pizza in a Toaster Oven (No-Knead “Turbo” Pizza Dough)
And
World’s Easiest Pizza Dough… ready to bake in less than 2 hours (no-knead “hands-free” technique)
For quick & easy access to no-knead bread videos and cookbooks go to A website dedicated to providing quick & easy access to no-knead bread resources.
Sohla Recreates Bread & Cheese From Pompeii | Ancient Recipes With Sohla | History
Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here:
The Romans weren't the first to feast on bread and cheese - but it was a major staple of their diet! In this episode, Sohla bakes Panis Quadratus, a type of bread that was discovered fossilized in the ruins of Pompeii, along with a cheese made from fresh goat's milk.
Roman food archaeologist Farrell Monaco has done extensive research on ancient Roman breads. She proposed that a wooden wheel-like tool may have been used to make Panis Quadratus loaves in Roman bakeries. Learn more about bread in ancient Rome here!
Recipe for Panis Quadratus and Goat's Milk Cheese:
For the Bread (Panis Quadratus):
Ingredients:
600g biga acida (sourdough starter)
4 tsp salt
500ml water
1000g spelt flour
1. Pour the spelt flour onto the work surface slowly creating a sort of pyramid. Using your hand, create a crater shape in the middle of the flour in order to create the well.
2. Dissolve the salt in the water.
3. Mix the sourdough starter into the flour mixture bit-by-bit by pouring it into the well. Roughly mix in the sourdough starter.
4. Pour the water into the crater slowly bit-by-bit mixing it gently with your hands as you go. Add & mix until all of the water is gone and the flour is fully incorporated.
5. Shape into a rough ball. Knead the dough gently folding it back on itself so it can take in some air. Knead until you can make it into a smooth ball.
6. Slightly flatten the dough into a circle. Place it on an oiled baking tray or other surface. Cover it & let it rest at room temperature for 1 1/2-2 hours.
7. Preheat the oven to 400 degrees.
8. Gently press a dowel rod into the bread to create the unique Panis Quadratus shape.
9. Bake for 30-45 minutes.
10. Let it cool & then eat!
For the cheese:
Ingredients:
1 gallon of whole goat's milk
Salt
Water
1 tsp rennet (1 tablet)
1. In a large pot, bring the milk to a boil on high. Stir the milk the entire time to ensure it doesn't burn or clump.
2. When it gets to a boil (about 10 minutes), turn off the stove.
3. Let the milk stand for about 15 minutes.
4. Crush up the rennet tablet & dissolve it in a little bit of water. Pour it into the milk mixture & stir.
5. Let the milk mixture stand for 30 minutes as the curds start to separate from the whey.
6. Cover a colander with 2 layers of cheese-cloth so there is enough room to eventually pull the cheese-cloth over the curds.
7. Cut the curds & whey mixture into 1x1 cubes. Ladle a few scoops of the mixture into the colander. Pour the rest in. Let it stand for about an hour.
8. Add a little bit of salt to cheese to season.
9. Gather the edges of the cheese-cloth & wrap it over the top of the curds. Twist it tightly. Place a clean, heavy object on top of the cloth enclosed cheese. Let it stand for another hour.
10. Enjoy!
Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows:
Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Learn more about The HISTORY Channel and watch full episodes on our site:
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The HISTORY® Channel is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
John Schlirf
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Detroit-style pizza at home
Thanks to Native for sponsoring this video! Save 40% on your first Native Body Wash Pack — normally $27, you’ll get it for $17! Use my code RAGUSEA6 here:
Thanks to Buddy's Pizza in Detroit for showing me their process, on which my recipe is based:
****RECIPE****
To get the right dough thickness, I think you want to start with 1 cup (237mL) of water per 110 square inches (279 cm) of pan area. My pan is 165 sq in, so I started with 1.5 cups of water, which is the recipe you see below. Adjust all other quantities accordingly.
1.5 cups (355mL) water
1.5 teaspoons yeast
1.5 teaspoons coarse salt
bread flour (I don't measure it, but I probably used about 500g, 4 cups)
1 cup (237mL) canned crushed or pureed tomatoes (they use Stanislaus brand at Buddy's)
7 oz (200g) Wisconsin brick cheese (instead you could use mild cheddar or low-moisture mozzarella or both)
2 ounces (57g) sliced pepperoni
olive oil
herbs and spices for the sauce (I used oregano, thyme, garlic powder and black pepper)
Combine the water with the yeast, salt, and as much bread flour as you can stir in with a spoon. Cover and let autolyse for 20 minutes. Knead in some more flour until you have a stretchy dough that's still pretty sticky. Cover and let rise until doubled, about two hours.
While you're waiting you can prep the cheese by cutting it into chunks — chunks will melt slower than shreds, and we want to slow the melting. Keep the cut cheese in the freezer, for the same reason. You can also mix the canned tomatoes with some herbs and spices, maybe a little olive oil and a little water if it looks too thick to spread. If your pepperoni slices are very wide, maybe cut them into quarters.
Prep your pan by coating the interior surface with a film of olive oil. A well-seasoned blue steel Detroit-style pizza pan would be traditional, but an aluminum cake pan or sheet pan would do ok instead.
When the dough is risen, transfer it to the oiled pan and stretch it out to fill the pan as well as you can. Cover and let it proof and relax for about a half hour. This would be a good time to get your oven heating as hot as it will go, convection if you have it. After the dough has proofed, you should be able to stretch it into the corners of the pan, if you weren't able to before.
Top the pizza with the pepperoni first, then the cheese, and then lay on the sauce in a few narrow stripes on top. Bake until it's as brown as possible but before the cheese squeezes out a ton of grease. Mine took about 15 minutes. Run a spatula around the edge to release the pizza from the pan before sliding it out to a board and slicing.