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Deciding When Bread Dough Has Enough Flour Most bakers tend to add too much flour to their bread doughs, which can result in dry loaves. To tell if her doughs have enough flour before adding more, Cook's test kitchen director Susan Logozzo squeezes the dough gently with her entire hand. Even with especially soft, sticky doughs, if her hand pulls away clean, she knows there is enough flour

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  RECIPE TITLE "Pizza Bread" Author:

yields-- time--difficultymoderate


  • 1/2 cup milk
  • 1/4 t. garlic powder
  • t. active dry yeast
  • 1/4 t. Italian seasoning
  • 2 T. warm water (105 F) 1/2 t. dried leaf oregano, crushed
  • 1 cup sourdough starter
  • 2 T. grated Parmesan Cheese
  • 2 T. sugar 1/4 cup finely chopped Pepperoni
  • 1 t. salt 2-1/2 cups to
  • 3 cups all-purpose flour
  • 1 egg, beaten
  • 1 t. butter or margarine, melted
  • 2 T. butter or margarine, melted


  1. In a small saucepan, heat milk almost to a boil over medium heat. DO NOT BOIL.
  2. Set aside to cool for 10 minutes. In a small bowl, sprinkle yeast over water. Set aside to soften 5 minutes.
  3. In a large bowl, combine sourdough starter, cooled milk and softened yeast mixture. Add sugar, salt, egg, 2 T. butter or margarine, garlic powder, Italian seasoning, oregano, Parmesan Cheese and Pepperoni.
  4. Constantly scraping side of bowl, beat 3 minutes by hand. Stir in flour 1/2 cup at a time until dough begins to leave side of bowl. I usually use 2-1/2 cups of flour.
  5. Cove with a cloth and set in a warm place free from drafts. Let rise about an hour or until doubled in size. Grease a 9" x 5" loaf pan. Stir down dough.
  6. Spread evenly in prepared pan. Brush top with melted butter or margarine.
  7. Cover with a cloth and set in a warm place.
  8. Let rise 1 to 2 hours or until doubled in size. Preheat oven to 375 F.
  9. Bake 30 minutes or until golden brown. Turn out a pan. Cool top side up on a rack.
  10. Serve hot or cold. Makes 1 loaf. Very good hot with butter on it. Serve with a salad and it makes a meal!!!

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