Category: Breads

Fathead Dough #1

Fathead Dough #1

This is the original dough I've used for pizza and tuna melts. I've also added minced garlic or garlic powder, Italian seasoning, or baked it a second time covered in garlic butter.
Print Recipe

Ingredients
  

  • 1 1/2 c mozzarella cheese shredded
  • 2 Tbsp cream cheese cut into cubes
  • 2 large egg beaten
  • 1/3 c coconut flour

Instructions
 

  • Preheat oven to 425. I like to use a pizza stone, and this works well for the fathead dough.
  • In microwavable bowl, combine shredded mozzarella and cream cheese. Cook on high for 60 seconds, mix cheeses again, and cook for a further 30 seconds.
  • Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
  • Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment. Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
  • Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

Notes

I also make this with 1 egg, adding 1 tsp baking powder and 1/8 tsp salt.

Keto Naan Bread with melted garlic butter

Keto Naan Bread with melted garlic butter

Print Recipe

Ingredients
  

  • 4 oz butter
  • 2 cloves garlic minced
  • 3/4 cup coconut flour
  • 2 tbsp ground psyllium husk powder
  • 1/2 tsp onion powder optional
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup coconut oil melted
  • 2 cups boiling water
  • coconut oil for frying (optional)
  • sea salt

Instructions
 

  • Mix all dry ingredients in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly.
  • Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. If it's too firm, add some of the remaining water. The amount needed may vary depending on what brand of husk or coconut flour you use.
  • Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
  • Fry rounds in a skillet over medium heat until the Naan turn a nice golden color. Depending on your skillet you can add some coconut oil to it so the bread doesn't stick.
  • Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
  • Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
  • Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.

My Pizza Dough

Yeah, I’m aware this is a weird way to write a recipe, but that’s just how it goes in Canada. This is a blend of metric and Imperial measurements, but only because some are easier to measure. The Imperial are estimations on the metric, which is based on mass, rather than volume. I’ve found that measuring mass – particularly with flour – produces a more consistent result.

My Pizza Dough

Print Recipe

Ingredients
  

  • 416 g 00 flour
  • 9 g kosher salt about 2 tsp
  • 270 g water warm, about 1 1/4 c
  • 1 g dry yeast about 1/2 tsp

Instructions
 

  • Combine dry ingredients, and mix well.
  • Add warm water, and mix until sticky. Turn out onto floured surface. Kneed and mix until it becomes a smooth, elastic ball.
  • Lightly oil a large mixing bowl, roll in oil to coat dough ball. Cover with cloth or plastic wrap and leave in a warm place. Let rise until at least doubled in size.
  • Turn onto floured surface again, and punch down. Divide into 2 or 3 equal portions, and roll into balls. Put each ball in a plastic bag with enough room to expand, tuck open end under ball, but don't seal it. Leave in fridge for at least a day, or up to four. You can also put sealed bags in freezer, and leave them for weeks.
  • When ready to use, remove dough ball from fridge and flatten. Make pizza!

At various times I’ve used 50/50 whole wheat/white flour, or added Tbsp garlic and onion powder, or Italian spice blend.

Best Cornbread

Best Cornbread

Print Recipe

Ingredients
  

  • 2 eggs beaten
  • 1 ¼ c milk
  • ¼ c shortening or bacon fat melted
  • 1 ½ c yellow cornmeal
  • ¾ c all-purpose flour
  • 2 T sugar
  • 2 ¼ tsp baking powder
  • 1 tsp salt

Instructions
 

  • Preheat oven to 400° F.
  • Combine eggs, milk and shortening.
  • Sift together remaining ingredients and add to egg mixture; stir only until blended.
  • Place pan in oven, greased with extra shortening or bacon fat. (For best results use iron pan)
  • When pan is hot, pour mixture into pan.
  • Bake at 400° F for 20-25 minutes or until bread shrinks slightly from sides of pan and begins to brown on the edges.

Crock Pot Stuffing

Crock Pot Stuffing

Print Recipe

Ingredients
  

  • 2 c onion chopped
  • 1 lb breakfast sausage
  • 1½ c celery thinly sliced
  • 1 c tart apple peeled, cored, and diced
  • ¼ c butter
  • 1 Tbsp ground sage
  • 1 tsp ground marjoram
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp savory
  • ½ tsp thyme
  • 12 c lightly toasted bread cubes
  • ¼ c fresh parsley chopped
  • 1½ c chicken stock

Instructions
 

  • In a large fry pan, cook sausage until brown and crumbled. Remove to reserve, and drain pan.
  • Add butter to pan, and saute onions, celery and apple until onion is just translucent.
  • Stir in sage, marjoram, salt, pepper, savory and thyme. Cook for a minute or two.
  • Return sausage to pan, mixing well.
  • Combine vegetable & sausage mixture with the bread cubes and parsley.
  • Toss well.
  • Pour stock over mixture, tossing well.
  • Spoon into your crock-pot.
  • Cover and cook on high for one hour.
  • Reduce to low and continue cooking for 2-3 hours, stirring every hour.