This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I chose a savory dish for day 2 of #BrunchWeek hosted by Me – Love and Confections and Christie from A Kitchen Hoor’s Adventures. Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway.

Pizza is an all-time favorite of mine, because there are so many different combinations you could have. I have wanted to make a breakfast pizza for a while and knew #BrunchWeek would be the perfect time to post. This pizza had to be extra special for this week, and luckily we have Michigan Asparagus and Red Star Yeast as sponsors this year.

I used an ricotta with herbs and cheese as a base, sliced asparagus, eggs and prosciutto to top it off. It is the perfect bite of crunchy, creamy, salty, gooey – basically everything you want in a good pizza. The crust uses Red Star Yeast Platinum Yeast, which gives it a great rise. The recipe I used makes enough dough for 2 pizzas, so I froze the second one for later.

Asparagus, Egg & Prosciutto Brunch Pizza

By Love and Confections, dough recipe from Red Star Yeast
Published 05/09/2017

Pizza for brunch isn’t always the obvious choice, but create a delicious dough with Red Star Yeast, top it with Michigan asparagus, prosciutto and eggs, and you have yourself the perfect #BrunchWeek pizza!

Ingredients

• Red Star Yeast Pizza Crust Recipe, makes 2 pizzas
• 3/4 cup ricotta
• 1/4 cup shredded parmesan
• 1 cup freshly grated mozzarella
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon minced fresh oregano
• Salt and pepper to taste
• 1 cup thinly sliced Michigan Asparagus
• 1 teaspoon olive oil
• 3 large eggs
• 6-8 thin slices of prosciutto

Instructions

1. Heat oven to 450F. Prepare dough according to website directions. Spread one piece of dough onto a cornmeal-crusted pizza pan.
2. In a medium mixing bowl, combine the ricotta, Parmesan, mozzarella, garlic powder, onion powder, basil, parsley, oregano, salt and pepper. Spread onto pizza, leaving 1 inch around for crust.
3. In a small bowl, toss sliced asparagus with olive oil, salt and pepper. Spread evenly over cheese mixture. Bake for 10-14 minutes.
4. Remove from oven and crack eggs onto pizza. Cook another 2-4 minutes, or until egg whites are cooked and yolk is still runny.
5. Remove from oven and let cool for 5 minutes. Place prosciutto slices on pizza and serve.

Prep Time: 02 hrs. 00 mins.

Cook time: 00 hrs. 18 mins.
Total time: 2 hrs. 18 mins.

Until next time,
LOVE & CONFECTIONS!


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

The post Asparagus, Egg & Prosciutto Brunch Pizza #BrunchWeek appeared first on Love and Confections.

Welcome to day 3 of #BrunchWeek! I am co-hosting this year’s #BrunchWeek with A Kitchen Hoor’s Adventures, and the brunch recipes keep getting better by the day! When I brunch, there is usually a carb involved – I’m a total “carbivore”. Sometimes it’s in the form of pancakes, waffles, toast, etc. While I do love bagels, they sometimes are too heavy when accompanied by a variety of food for brunch. These Everything Bagel Rolls are my answer to wanting the delicious everything bagel taste, but in a soft, pillowy roll.

I have a mason jar with my everything spice mix and I plan on baking a few different kinds of bread so I can use it all. Speaking of bread, I love Red Star Yeast. It is my favorite yeast to use – I have used it in culinary school, in my home kitchen, and in the bakery. It is high quality and consistent, making bread-baking a whole lot easier. RedStarYeast.com has so many delicious recipes and I want to bake every one!

Don’t forget to enter the #BrunchWeek Giveaway for $800+ in prizes!

Everything Bagel Rolls
Rolls adapted from Stephie Cooks
Everything Bagel Spice Mix a Love and Confection original recipe

Everything Bagel Rolls Ingredients:
Yeast Roll Ingredients:
– 1 cup shortening
– 1 teaspoon salt
– 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
– 1 cup boiling water
– 2 packages (4& 1/2 teaspoons) Red Star Platinum Yeast
– 1 cup warm water (110F-115F)
– 2 eggs, lightly beaten
– 6 cups all purpose flour, sifted
– 1 egg + 1 tablespoon water, beaten for egg wash

Everything Bagel Spice Mix Ingredients:
– 1 tablespoon minced onion
– 1 tablespoon minced garlic
– 1 tablespoon sesame seeds
– 2 teaspoons course salt
– 1 & 1/2 tablespoon poppy seeds

Everything Bagel Rolls Directions:
1. In a large mixing bowl, dissolve shortening, salt and sugar, then let cool to 110F-120F.
2. In medium measuring cup, dissolve yeast into warm water. Add it to the shortening mixture. Whisk in eggs.
3. With a spatula, stir in the flour until combined. Cover bowl with lightly greased plastic wrap and refrigerate for 6-8 hours.
4. To bake, gently turn dough out onto a lightly floured surface and divide into 16 equal pieces. Tuck the edges of each piece under until the top of the dough is taut, like a bubble, place the dough onto your surface and gently roll the dough clockwise to tighten each roll.
5. Grease 2-3 9-inch cake pans and arrange the dough balls in them. Cover with a tea towel and let it rise for 1 hour. Near the end of the rise, heat the oven to 425F.
6. In a bowl or jar, combine all the ingredients for the spice mix. Lightly brush the tops of the rolls with the egg wash and sprinkle the everything bagel spice mix on.
7. Bake the rolls for 20-25 minutes, until golden brown on top, and cooked inside. If necessary, place a piece of foil over each pan, halfway through baking, to prevent topping from burning. Enjoy

Until next time,
LOVE & CONFECTIONS!

BrunchWeek Beverages:

• Charred Onion Rickshaw by Culinary Adventures with Camilla.
• Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
• Boozy Margarita Smoothie by The Spiffy Cookie.

BrunchWeek Breads, Grains and Pastries:

• Baked Blueberry Oatmeal by Hezzi-D’s Books and Cooks.
• Baked S’Mores Doughnuts by Sarcastic Cooking.
• Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara’s Multicultural Table.
• Blueberry Raisin Bread by Palatable Pastime.
• Blueberry Swirl Bread by Big Bear’s Wife.
• Cinnamon Bubble Roll by That Skinny Chick Can Bake.
• Everything Bagel Bread by Love & Confections.
• Homemade Cinnamon Swirl Bread by Family Around The Table.
• Lemon Blueberry Shortcake by {i love} my disorganized life.
• Lemon-Blueberry Cream Cheese Muffins by Rants From My Crazy Kitchen.
• Meyer Lemon Blackberry Cinnamon Rolls by Cindy’s Recipes and Writings.
• Nori Granola by The Texan New Yorker.
• Orange Cardamom Pancakes by Nik Snacks.

BrunchWeek Fruits, Vegetables and Sides:

• Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
• Asparagus Cheddar Tart by Making Miracles.
• Blueberry Cobb Salad by The Crumby Cupcake.
• Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n’ Cooks.
• Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.

BrunchWeek Egg Dishes:

• Crispy Breakfast Pitas by The Chef Next Door.
• Panchetta and Kale Omelette by Gluten Free Crumbley.
• Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
• Vegetarian Quiche by Forking Up.

BrunchWeek Main Dishes:

• BBQ Cheese and Bacon Mushrooms by Jane’s Adventures in Dinner.
• Mexican Chicken Chilaquiles by Sweet Beginnings.
• Shrimp and Grits by The Redhead Baker.

BrunchWeek Desserts:

• Lemon Cheesecake Turnovers by From Gate to Plate.
• Struesel Topped Apple Gallette by Pink Cake Plate.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

The post Everything Bagel Rolls #BrunchWeek appeared first on Love and Confections.

It’s day 4 of #BrunchWeek and what a great week it has been. I am co-hosting with Shaina from Take A Bite Out Of Boca. The week is half over and the delicious recipes keep coming! Our #BrunchWeek giveaway is still going on, so make sure you enter before the end of the week! I hope you enjoyed my 60-Minute Cinnamon Rolls yesterday, as well as my Whiskey Walnut Tart and Blueberry Sangria that kicked off the week – they are all delicious!

Today I am sharing a breakfast strata, which is kind of like a savory bread pudding. I always love a good bread pudding, like my Pumpkin Pie Bread Pudding, Banana Bread Pudding, and Apple Pie Bread Pudding, and have never shared a savory version, so I thought this would be perfect.

I received some gorgeous produce and juices from Grimmway Farms, Call-Organic and True Juice and knew I wanted to use kale in my recipe. I love adding kale to salads and pastas and thought it would be perfect in this strata. Caramelized onions are a favorite in our house. We put them on tacos, with roast chicken and potatoes, and in every meal possible. The sweeter the onion, the better it is to caramelize. Vidalia Onions are the best, but if you don’t have Vidalias in stores yet, a sweet onion will have to do. I use Alton Brown’s method for caramelizing onions on the stove. Also, I love the new Le Creuset Revolution Bi-Material Saute Spoon for making caramelized onions. It is has a flexible silicone edge that is perfect for making sure the onions don’t stick and burn, while being incredibly sturdy.

Of course, you can’t have a strata without some good cheese. I was so excited to receive some amazing cheddar cheeses from Cabot Creamery Cooperative. In addition to their amazing cheeses, Cabot also offers yogurt, butter, cream cheese, sour cream, whipped cream and dips. The Cabot Cheese selection is fabulous! There are so many different flavors and I can’t wait to try them all, especially their Tomato Basil Cheddar, Garlic & Herb Cheddar and Everything Bagel Cheddar.

This strata is a mix of everything I like for breakfast all baked into one dish. The challah bread soaks up the egg and milk mixture and is layered with onions, kale, bacon and cheddar – such a delicious combination! You can even prepare this the night before and bake it in the morning, just be sure your baking dish is made to go from the refrigerator to the oven.

Caramelized Onion, Kale, Bacon and Cheddar Strata
A Love and Confections original recipe
Click here for a printable recipe

Caramelized Onion, Kale, Bacon and Cheddar Strata Ingredients:
– 12 ounces Challah Bread, cut into 1 inch cubes
– 2-3 teaspoons Olive Oil
– 5 ounces of Kale, rinsed, dried, de-stemmed and roughly chopped
– 2 pounds Caramelized Vidalia Onions
– 6 ounces Cabot Farmhouse Reserve Premium Aged Cheddar Cheese
– 12 slices of Bacon, chopped
– 10 large Eggs
– 1 & 1/2 cups Whole Milk
– Butter or Cooking Spray
– Salt and Pepper, to taste

Caramelized Onion, Kale, Bacon and Cheddar Strata Directions:
1. Heat oven to 350F. Toast Challah Bread cubes for 5 minutes in the oven while preparing the rest of the ingredients.
2. Lightly saute the Kale in a large skillet with some Olive Oil, then set aside. Use Butter or Cooking Spray and prepare a deep 9 x 13 pan.
3. Place 1/3 of the toasted Challah Bread in the bottom of the dish, followed by 1/2 of the Kale, 1/2 of the Onions, 1/3 of the Bacon and 1/3 of the Cheese. Place another layer of Challah followed by the second 1/2 of Kale, second 1/2 of Onions, 1/3 of the Bacon and 1/3 of the Cheese. Layer the last bit of Challah Bread, last 1/3 of Bacon and last 1/3 of Cheese.
4. In a large bowl, crack the Eggs in and whisk to break them apart. Add in the Whole Milk, Salt and Pepper and whisk to combine.
5. Gently pour the egg mixture over the filling and let it sit for 15 minutes in the refrigerator. Bake for 30-40 minutes, or until the Strata is set and the top is lightly brown. Let it cool for 5-10 minutes and enjoy!

Join us for Brunch today with these recipes from the #BrunchWeek Bloggers!

BrunchWeek Beverages:
Grape Mojito from The Spiffy Cookie.

BrunchWeek Egg Dishes:
Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.

BrunchWeek Breads, Grains and Pastries:
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.

BrunchWeek Main Dishes:
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.

BrunchWeek Fruits, Vegetables and Sides:
Chilled Strawberry Soup from The Suburban Soapbox

BrunchWeek Desserts:
Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This post may contain affiliate links.

The post Caramelized Onion, Kale, Bacon and Cheddar Strata #BrunchWeek appeared first on Love and Confections.

Welcome to day 3 of #BrunchWeek. I am hosting this week along with Shaina from Take A Bite Out Of Boca. We are so excited to share such wonderful brunch recipes with you. 30 bloggers are sharing over 120 recipes this week and we are also having a huge #BrunchWeek giveaway with 12 winners! Don’t forget to use the entry form for your chance to win.

These Cinnamon Rolls should really be called 60 Minute and Thirty Second Cinnamon Rolls, because that is how long it takes to both make, then scarf eat one of these delicious baked beauties. I mean, seriously, who doesn’t love a warm cinnamon roll right out of the oven. I usually equate Cinnamon Rolls with special occasions. We always eat them on Christmas morning, before opening presents. They are a welcome treat at both Easter and Thanksgiving mornings too.

Granted, you don’t need a special occasion to eat these delicious, gooey, sweet rolls. They are glorious any day of the week! I love working with this dough because it is so easy to use. In just a little bit of time, you can have warm, fresh, right-out-of-the-oven cinnamon rolls slathered in a scrumptious glaze.

For this recipe, I went with the original filling of cinnamon and sugar. You can definitely customize the filling with different sugars, nuts, fruits or chocolate and I plan on blogging about a few of my other cinnamon roll creations soon. The glaze is dotted with vanilla seeds from my Nielsen-Massey Vanilla Bean Paste. Vanilla Bean Paste is one of my favorite ingredients, because I love seeing all the flecks of vanilla throughout my baked goods, frosting and glazes.

These cinnamon rolls use yeast to make them rise. Be sure you get the correct type of yeast. If you are new to using yeast in baked goods, I have a helpful bread-baking guide with yeast that you should look at. Also, don’t forget to enter our #BrunchWeek giveaway! Enjoy!

60-Minute Cinnamon Rolls
Adapted from a Culinary School recipe
Click here for a printable recipe

60-Minute Cinnamon Roll Ingredients:
– 2 tablespoons Active Dry Yeast
– pinch of Dixie Crystals Extra Fine Granulated Sugar
– 1 & 1/2 cups warm Water
– 1/2 cup Milk
– 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
– 1 teaspoon Salt
– 12 tablespoons unsalted Butter, room temperature
– 5-6 cups Unbleached All-Purpose Flour
– Dixie Crystals Cinnamon Sugar Shaker
– 1 & 1/2 cup Dixie Crystals Powdered Sugar
– 2-4 tablespoons Whole Milk
– 1 teaspoon Nielsen-Massey Vanilla Bean Paste

60-Minute Cinnamon Roll Directions:
1. Place Yeast in a clean, small metal bowl and sprinkle a pinch of Sugar on top. Add in the warm water and stir gently to insure all the yeast is wet. Let the Yeast sit and bloom while you prepare the other ingredients. If your yeast does not bubble and grow, it is dead and you will need new yeast before moving forward.
2. Heat 4 tablespoons of Butter, Milk, Sugar and Salt until the Butter is just melted.
3. In a large bowl, place 4 & 1/2 cups of Flour. Add the Yeast mixture into it and stir with a spatula. Add in the Milk mixture and continue stirring. The dough will be extremely sticky.
4. Turn the dough out onto a floured surface. Using your hands or a bowl scraper add in the remaining flour, a little at a time, while kneading it into the dough. The amount of flour you will use depends on your dough, so don’t worry if you don’t use it all. Weather and humidity affect dough, and if it is humid out, you might use all 6 cups of flour. The dough needs to be soft and pliable, but not sticky.
5. Spray the inside of a large metal bowl with cooking spray and place the ball of dough inside. Turn it once to coat, wrap the bowl in plastic wrap and let it rise for 30 minutes.
6. Once it has risen, roll it out onto a lightly floured surface into a large rectangle. I usually do either 22 x 14 or 24 x 16. With an offset spatula, spread the remaining softened Butter evenly over the surface of the dough. Sprinkle the dough evenly with the Cinnamon Sugar.
7. Roll the dough, into a tight log, starting with the long side. Cut into even slices and place into two pans that have been sprayed with cooking spray. I usually get 24 pieces so I divide them between a 9 x 13 and 9 x 9 pan. Cover with plastic wrap and let them rise for another 15-20 minutes while your oven heats.
8. Heat oven to 425F. Remove the plastic wrap and bake the cinnamon rolls for 12-16 minutes, or until golden brown. Cool the rolls for 10 minutes and prepare the glaze.
9. In a small bowl, whisk together the Powdered Sugar, Milk – one tablespoon at a time, and the Vanilla Bean Paste, until you get a good consistency. You don’t want the icing too thick or thin. Spread it on the rolls and enjoy! Best if eaten immediately, but can be store for up to 2 days.

Come see what today’s #BrunchWeek Bloggers are creating!

BrunchWeek Beverages: 
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.

BrunchWeek Egg Dishes: 
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

BrunchWeek Breads, Grains and Pastries: 
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.

BrunchWeek Main Dishes: 
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

BrunchWeek Fruits, Vegetables and Sides: 
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Italian Carrot Salad from {i love} my disorganized life

BrunchWeek Desserts: 
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This post may contain affiliate links.

The post 60-Minute Cinnamon Rolls #BrunchWeek appeared first on Love and Confections.

Easter Bread is one of my favorite family traditions. We used to make it with my grandmother every year. She would come to our house, and her and my Mom would make a bunch of loaves for the week before Easter. Since it was Palm Sunday, my grandfather was busy at work making us all basket-weave crosses from the palm fronds we received at church.

I would sit there and watch my grandmother knead and make the dough, then while it was rising, sit and watch my grandfather make the crosses. He showed me how to make them, then when he was done, we each had a cross for our rooms. When it was time to form the bread, I would watch my grandmother, who was about five feet, rolling the dough out on the table, swiftly but gently. She would either braid it into a loaf or twist it into rings and place our dyed eggs into the loaves before their final rest.

I would always try and pick the prettiest eggs for the Easter Bread, even though they smear and sometimes get splotchy during baking, I still had to make the prettiest eggs for the bread. When I baked Easter Bread this year, I picked out the prettiest eggs and smiled to myself when the colored splotchy streaks appeared after baking.

The house smelled fantastic this past week when I baked my loaves. It brought back so many memories of baking with my grandmother and mother. I am so grateful they instilled this tradition in our family and can’t wait until my little girl is old enough to help me make Easter Bread too. Toddler L&C is 15 months old, so she was able to eat this year’s batch for the first time. She tried a warm, fresh piece of bread and instantly loved it! Maybe next year she will be able to have a little apron and get messy in the flour with me too.

Palm Sunday Easter Bread – Pane di Pasqua
A Love and Confections’ Family Recipe
Click here for a printable recipe
Yield: 1 large, 2 medium, or 4 small rings or loaves

Palm Sunday Easter Bread Ingredients:
– 7 large Eggs, divided
– 2 packets Active Dry Yeast
– 1 cup Warm Water
– 6 & 1/2 cups All-Purpose Flour, divided
– 3/4 cup Shortening
– 2 tablespoons of fresh Lemon Juice
– 1 tablespoon Lemon Zest
– 1 cup Granulated Sugar
– 1 teaspoon Salt
– 1 tablespoon Milk
– Colored Nonpareil Sprinkles

Palm Sunday Easter Bread Directions:
1. Dye 5 uncooked eggs and set aside. (optional). If you choose not to use eggs, you only need 3 for this recipe.
2. In a small bowl, soften 2 packages of Active Dry Yeast in 1/2 cup of Warm Water and let it stand for 5-10 minutes until it bubbles up.
3. In a medium-large bowl, add 1/2 cup Warm Water and 1 & 1/2 cups sifted Flour. Once yeast is proofed, add it to the flour and water and mix well until very smooth. Cover the bowl with waxed paper, followed by a tea towel, and let it rest for 1 & 1/2 to 2 hours, until it has nearly doubled in size.
4. In the bowl of your stand mixer with the paddle attachment and near the end of the first rest, cream the Shortening, Lemon Juice and Lemon Zest until the shortening is soft. Gradually add in the Sugar and Salt and cream until it is light and fluffy, scraping down the sides of the bowl when necessary.
5. Beat 2 Eggs and 1 Egg White (reserve the yolk for the egg-wash) until thick and frothy. Add the eggs into the shortening in thirds, beating well and scraping down the bowl after each addition.
6. Add the dough from the first rise into the shortening and mix well. Measure 4 & 1/2 cups of Flour and add 1/2 into the dough, starting on low and increasing until you have a very smooth dough. Repeat with the rest of the Flour. Once incorporated, knead the dough by hand on a lightly floured surface and if necessary, add in up to another 1/4-1/2 cup of flour.
7.  With cooking spray, grease a bowl large enough for the dough to double. Shape the dough into a smooth ball and place it into the greased bowl, turning it once to bring the greased surface to the top, insuring that the entire dough is greased. Cover the bowl with wax paper and a tea towel, and let the dough rise until doubled – about 1 & 1/2 to 2 hours.
8. After the dough has risen, punch it down with your fist. Divide dough into 4 equal balls (if you are making 4 small rings). Cover with the wax paper and let the dough rest for 10 more minutes.
9. Cut a dough ball in half and with your hands, roll each ball into a rope about 18 inches long and 1 inch thick. Using the two pieces of dough, overlap them to form into a loose braid, then form that into a ring. Place a dyed egg into the middle of the ring and place on a greased sheet pan with sides. Repeat with the other dough balls. Do not have more than 2 rings per sheet tray. Cover the dough rings with wax paper and a towel and set aside in a warm place until the dough has doubled, about 20-30 minutes.
10. Heat the oven to 350F, with racks in the upper and lower thirds of your oven. In a small bowl, whisk together the Egg Yolk and Milk. Bake the rings for 10 minutes, then take out and quickly brush each with the egg-wash followed by Sprinkles. Return the bread to the oven to bake an additional 30-40 minutes or until the bread is golden brown, flipping the sheet trays so they bake evenly, halfway through. Enjoy!

Until next time,
LOVE & CONFECTIONS!

Two of my favorite bread-making tools – a bowl scraper and a bench scraper.

Here are more Springtime treats from #SundaySupper:
Beverages

• Easter Egg Smoothie by Sew You Think You Can Cook
• Home-made Limoncello by Manu’s Menu
• Meyer Lemon Rosemary Martini by The Redhead Baker

Appetizers

• Asparagus and Roasted Garlic Hummus by Palatable Pastime
• Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
• Cauliflower Salad by Wallflour Girl
• Green Asparagus Soup with Seared Scallops by An Appealing Plan
• Panzanella Primavera by Culinary Adventures with Camilla
• Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
• Skillet Spinach Artichoke Dip by Life Tastes Good

Sides

• Asparagus Gribiche by The Wimpy Vegetarian
• Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
• Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
• Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
• Spring Green Rice by Magnolia Days

Entreés

• Artichoke Pesto Pasta by PancakeWarriors
• Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
• Early Spring Risotto by Cooking Chat
• Honey Lemon Shrimp by Cindy’s Recipes and Writings
• Irish Lamb Stew by Food Lust People Love
• Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
• Quiche Florentine by Curious Cuisiniere
• Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
• Root Vegetable Risotto by Momma’s Meals
• Spring Lemon Pasta by MealDiva
• Spring Pea & Chèvre Souffle by FoodieTots
• Spring Vegetable Risotto by A Day in the Life on the Farm
• Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
• Tilapia with Classic Pesto by Whole Food | Real Families
• Veal Stew with Spring Greens by The Texan New Yorker

Desserts

• Berry Shortcakes by That Skinny Chick Can Bake
• Blueberry Coconut Macaroons by Pies and Plots
• Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
• Carrot Cake Cookies by Noshing With The Nolands
• Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
• Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
• Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
• Lemon Meringue Pie by Serena Bakes Simply From Scratch
• Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
• Matcha Strawberry Cake by Brunch with Joy
• Palm Sunday Easter Bread by Love and Confections
• Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
• Sticky Carrot Squares by What Smells So Good?
• Three Berry Coconut Crispies by Simply Healthy Family

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: There are affiliate links in this post. If you purchase through these links, I receive a small portion of the cost, which helps run this website.

The post Palm Sunday Easter Bread appeared first on Love and Confections.

This isn’t like your regular sweet, quick bread coffee cake. With the addition of yeast, this cake is more bread-like in texture and not as sweet. While I do like danishes and traditional coffee cakes as breakfast items, sometimes you want something that isn’t cloyingly sweet, yet still satisfies your sweet tooth. Don’t forget to enter in my Red Star Yeast Bread-Baking Giveaway at the end of the post. Giveaway now closed.

Like most of my baking these days, I made this recipe with Baby L&C was napping. It is very easy to make, especially since it is a no-knead yeast recipe. I decided to add pecans instead of almonds. I love using pecans in baked goods and they went perfectly with this cake. The streusel topping was my favorite part, and the cake smelled like yeasty, cinnamon deliciousness while baking!

Hopefully you have loved all the yeast baked goods I made this week. My Homemade Pizza Dough and Baba au Rhum are just some of the easy recipes you can make at home with yeast. Also, hopefully my Bread Baking Tips-Working with Yeast gave you a little explanation and better understanding of yeast.

Pecan Streusel Coffeecake
Slightly adapted from Red Star Yeast
Click here for a printable recipe

Pecan Streusel Coffeecake Ingredients:
– 3 cups Unbleached Bread Flour
– 2 packets Red Star Active Dry Yeast
– 1/3 cup Granulated Sugar
– 1/2 teaspoon Salt
– 3/4 cup Water
– 1/2 cup Milk
– 1/4 cup Unsalted Butter
– 2 large Eggs

– 1/2 cup Granulated Sugar
– 1/4 cup Brown Sugar
– 1/2 cup Unbleached Bread Flour
– 1/2 cup chopped Pecan Halves
– 1 teaspoon Cinnamon
– 1/4 teaspoon salt
– 1/4 cup Unsalted Butter, melted

Pecan Streusel Coffeecake Directions:
1. In the bowl of your stand mixer fitted with the paddle attachment, place 1 & 1/2 cups Flour, Yeast, Sugar and Salt. Mix to combine.
2. In a medium saucepan, heat the Water, Milk and Butter to 120-130F Please make sure you have a working thermometer that is calibrated. The temperature affects the yeast and too hot could kill it. Add to Flour mixture.
3. Add Eggs, then beat on low for 1 minute, scrape down the sides, then beat on medium for 3 minutes. Add in the rest of the flour and mix by hand to create a stiff dough.
4. Prepare a 9×13 pan with baking spray and spread mixture in evenly. It is very sticky so wet your hands slightly and also use an offset spatula to help spread the dough. Set aside while preparing topping.
5. Mix together the Sugar, Brown Sugar, Flour, chopped Pecans, Cinnamon, Salt and Butter. Sprinkle evenly over the top of the cake. Cover with plastic wrap and let it rise in a warm place for about 45 minutes, or until it has doubled in size.
6. During the last few minutes of rising, heat the oven to 375F. Bake the cake for 25 minutes until it is golden brown. Let it cool slightly before serving. Enjoy!

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Until next time,
LOVE & CONFECTIONS!

Disclaimer: Red Star Yeast provided me with samples of the yeast used in these blog posts. Red Star Yeast is providing the prize package. All opinions are my own.

The post Pecan Streusel Coffeecake appeared first on Love and Confections.

Most people would think of yeast when it comes to cake. Hopefully this cake will change your mind. It is absolutely delicious, and you get a lot of rum! Baba au Rhums are usually made in individual servings, but I decided to make it as my bundt cake this month. Don’t forget to enter in my Red Star Yeast Bread-Baking Giveaway at the end of the post. There are some awesome goodies in the prize package!

Sometimes fruit is added, like currants or rum-soaked raisins. I decided to not add fruit, but instead add vanilla bean paste. Vanilla is one of my favorite flavors and I loved the addition of it in this cake. Seeing all the little flecks of vanilla seeds makes it extra special. Vanilla also pairs great with rum. I used the darkest rum I had, which I think makes all the difference.

When making the syrup, you might think it is too much, but believe me, the cake will soak it up. You can use less syrup if you want, because the rum in this cake definitely gives it a kick. It was quite fun making a yeast cake as opposed to a cake with regular leavening agents. After the first rise, the cake was about halfway up my pan. When I checked on it after the second rise I was so happy because the cake was all the way to the top. It really is fun working with yeast and watching it happen right before your eyes.

Baba au Rhum
Slightly adapted from Red Star Yeast
Click here for a printable recipe

Baba au Rhum Ingredients:
– 3 cups Unbleached Bread Flour
– 2 packets Active Dry Yeast, about 4 & 1/2 teaspoons
– 1/4 cup Water
– 1/2 cup Milk
– 3/4 cup Unsalted Butter, room temperature
– 1/4 cup Granulated Sugar
– 1/2 teaspoon Salt
– 4 large Eggs
– 1/2 teaspoon Almond Extract
– 1 teaspoon Vanilla Bean Paste

– 1 cup Dark Rum
– 1/2 cup Granulated Sugar
– 1 teaspoon Vanilla Extract

Baba au Rhum Directions:
1. In the bowl of your stand mixer fitted with the paddle attachment, add 1 & 3/4 cups of the Flour and all of the Yeast, and blend briefly to incorporate.
2. In a medium saucepan, heat the Water, Milk, Butter, first measure of Sugar and Salt, while continuously stirring, to 120F-130F. The temperature is important so as not to kill the yeast. Please make sure you have a working and calibrated thermometer.
3. Pour the liquid into the flour, then add the 4 Eggs. Mix on low for 30 seconds, scrape down the sides, then mix on high for 3 minutes. Add in the remaining flour and mix on low to combine.
4. Take out the paddle and cover the bowl with plastic wrap. Let it rise about 30-45 minutes or until it has doubled in volume.
5. Use baking spray to grease the insides of a bundt pan. Once the cake has doubled, pour it into the bundt pan, spreading it out evenly, and covering with plastic wrap that has been sprayed with baking spray. Let it rise a second time for about 30-45 minutes or until it has doubles once again in volume.
6. Near the end of the second rise, heat the oven to 350 degrees. One thing to note, make sure you use the lowest rack in your oven so the top of the cake does not burn. Bake the cake for 25-35 minutes or until it is golden brown and a cake tester comes out clean. If you need to, you can cover the top with foil after 20 minutes of baking if it starts to brown too much.
7. During the last few minutes of baking, make the rum simple syrup. In a small saucepan, heat the Rum and Sugar until the sugar completely dissolves, stirring frequently. Pour the syrup into a measuring cup with a spout then add the Vanilla Extract and stir.
8. Poke the bottom of the cake with a skewer, then turn the cake out onto a stand or plate and pike the entire top and sides of the cake also with a skewer. Very slowly, pour the rum syrup over the cake, making sure it soaks in. If the syrup pools, let the cake soak it up before serving.

Don’t forget to check out all of the wonderful Boozy Bundt Cakes this month!

• Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado 
• Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate 
• Baba au Rhum by Terri at Love and Confections 
• Banana Bourbon Bundt Cake by Linda at Brunch with Joy 
• Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook 
• Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake 
• Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes 
• Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands 
• Chocolate Guinness Bundt by Veronica at My Catholic Kitchen 
• Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook 
• Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog 
• Coffee Baileys Bundt Cake by Kathya at Basic N Delicious 
• Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
• Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner 
• Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas 
• Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor 
• Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro 
• Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake 
• Irish Coffee Bundt Cake by Laura at The Spiced Life 
• Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen 
• Lemon Rum Bundt by Catherine at Living the Gourmet 
• Limoncello Bundt Cake by Natalia at Principiando en la Cocina
• London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love 
• Peach Brandy Pound Cake by Renee at Magnolia Days 
• Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic 
• Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm 
• Rum Pudding Cake by Rebekah at Making Miracles 
• Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
• Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones 
• Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker 
• Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

 If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

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Until next time,
LOVE & CONFECTIONS!

The post Baba au Rhum #BundtBakers appeared first on Love and Confections.

Yeast is a one-celled living organism that is practically everywhere. Yeast is on vegetables, fruits and even in the air. It requires specific conditions to grow, including moisture, warmth and sugar. Yeast is sensitive to temperature, so it slows down or speeds up depending on the temperature around it. 

There are a few different types of yeast available. Baker’s Yeast is a commercially grown, laboratory made yeast available to professional bakers. Commercial yeast is more readily available for the home baker: Fresh or Compressed Yeast, Active Dry, Instant Active Dry and Osmotolerant Instant Active Dry. Fresh or Compressed Yeast usually comes in a small cake shape, is light in color and crumbles easily. It does not require the warmer water temperature to dissolve and cannot be killed with cold water. Fresh Yeast lasts about 2 weeks and can be frozen for 3-4 months. 


Active Dry Yeast are tiny granules that have been dried or dehydrated to increase its shelf life, and sold in vacuum-packed jars or packets. If unopened, the Active Dry Yeast usually has a shelf life up to 1 year. Once it is opened, storing in the refrigerator for up to 2 months is recommended. A small percentage of the yeast may die due to the drying process. It is always good to do a yeast test before baking, to make sure your yeast is still good. Yeast becomes dormant when dried until mixed with warm water and re-hydrated. When baking with Active Dry Yeast, it usually needs 4 times its weight in warm water to activate. Cold water can damage or kill it, as can water that is too hot. 

Instant Active Dry Yeast, usually referred to as Instant Yeast or Rapid-Rise Yeast, is similar to the Active Dry by going through a drying process. The Instant Yeast drying process is a little more gentle and usually produces fewer dead yeast cells. Instant Yeast absorbs water more quickly and does not have to wait several minutes to activate. It also makes more carbon dioxide gas per cell than Active Dry Yeast, so a smaller amount can be used to achieve the same results. Instant Yeast doesn’t require proofing and can be sprinkled directly into the dry ingredients or dissolved into a portion of the wet ingredients when baking. Similar to Active Dry, Instant Yeast should not be added into cold water or dough because the temperature can damage or kill it. Instant Yeast usually has a longer shelf life than Active Dry Yeast – unopened at least a year, or stored in the refrigerator for several months. It is best when it is wrapped air-tight and kept in the freezer. 

Osmotolerant Instant Active Dry Yeast is a special yeast used in rich, sweet doughs that contain a higher amount of sugar, eggs and fats. Osmotolerant Yeast is designed to work with the small amounts of moisture in these types of breads, where Active Dry and Instant might have a harder time. This type of yeast is not as common as the Active Dry or Instant, which are more readily available in stores. 

Here are a few good resources for more information on yeast:

• Red Star Yeast – Yeast Freshness Test
• Red Star Yeast – What is Yeast?
• Red Star Yeast – What is Baker’s Yeast
• Red Star Yeast – Yeast & Baking Lessons
• Red Star Yeast – The Yeast Library
• King Arthur Flour – Yeast Dough Tips
• Roxana’s Home Baking – Bread Baking 101, Baking with Yeast 

Until next time,
LOVE & CONFECTIONS!

The post Bread Baking Tips – Working with Yeast appeared first on Love and Confections.

I did a lot of bread baking in culinary school and realized that I have not shared any yeasty goodies on the blog in all my years of blogging. Well, that is about to change. I have a whole week of recipes and tips for working with yeast. A lot of people I have talked to, even some blogger friends, are intimidated by yeast. Using yeast should be the opposite of intimidating, it should be fun. When you make something with your hands, let it rise, shape it and bake it, the finished product is worth it all. There really is nothing like the smell of fresh-baked bread coming out of the oven.

I love doing pizza parties with friends. Everyone has their own individual pizza and they can customize it with whatever topping and ingredients they want. We usually have a red sauce and a pesto for the base and fresh sliced or shredded mozzarella for cheese. The toppings vary, just like the friends gathered – pepperoni, sausage, meatball, chicken, anchovies, peppers, black olives, mushrooms, artichokes, you name it, we probably have it. My favorite toppings are meatball and mushroom – can’t beat that!

Homemade pizza dough is easy to make, and double, if you are feeding a crowd. It can be made in advance and frozen, or made the day of to use. This recipe is a versatile dough that can be used for thick or thin crust pizza, depending on how much you use and roll out.

Red Star Yeast sent me some samples of their yeast so I could try it out for myself. I used the Platinum Yeast in this pizza dough recipe, because I wanted a great pizza dough. The Platinum Yeast strengthens the dough and improves the tolerance to variation in kneading, rising and flour quality. Everyone uses different recipes, has different kneading styles and uses different kinds flour, so the Platinum yeast helps produce a consistent product. Since the Platinum yeast has dough improvers, it helps make a consistent dough that retains its leavening and volume during baking and decreases the risk in the dough collapsing after proofing. We all want a nice light and airy dough and the Platinum Yeast does the job.

If you would like to learn more about Red Star Platinum Yeast and the advantages of the Platinum Yeast you can go click here. Red Star Yeast is also currently partnering with Stop Hunger Now and if you would like a buy one, get one free strip of 3 yeast packets, fill out this form.

Homemade Pizza Dough
slightly adapted from About Professional Baking
yield: 1 large thick crust or 2 medium crust pizzas
Click here for a printable recipe

Pizza Dough Ingredients:
– 3 & 1/4 cups Bread Flour, plus more for dusting your work surface
– 1/4 cup Yellow Cornmeal, plus more for dusting pans
– 1/2 teaspoon Garlic Powder
– 1 & 3/4 teaspoons Red Star Platinum Yeast
– 1 & 1/3 cup Water, warmed to 110F/43C
– 1/4 cup Extra Virgin Olive Oil
– 1 & 1/2 teaspoon Salt
– Cooking spray
– Pizza sauce, cheese and toppings

Pizza Dough Directions:
1. In a large mixing bowl, whisk the Bread Flour, Cornmeal, Garlic Powder and Red Star Platinum Yeast together. Create a well in the middle and add in the warm Water and Olive Oil. With your hands or a spoon, mix until the dough comes together and forms a ball. (it might look a bit ragged). Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
2. Sprinkle the dough with the Salt and knead it in on a flat surface for 1-2 minutes or until the dough becomes elastic (It should be slightly springy after kneading and not too sticky)
3. Spray the inside of a medium bowl with Cooking Spray. Place the dough in the bowl, then turn it so it faces up and all sided are greased with the spray. Spray a piece of plastic wrap with cooking spray and place it over the bowl, spray side down. Let the dough rise for roughly 1 hour, or until it doubles in volume. (make sure it is in a warm place to rise, do not put it directly under an air conditioning vent)
4. Place the dough on a flat surface that has been lightly dusted with flour. You can make 1 large thick crust pizza or 2 medium crust pizzas. For 2 pizzas, cut the dough into two equal portions. Knead each portion to slightly deflate it and then cover with a damp kitchen towel. Let the dough rest for about 10 minutes. (resting lets the gluten relax and allows for a better shaped pizza)
5. Heat oven to 450F while the dough rests. Prepare 2 pizza pans or sheet pans with sides by sprinkling Cornmeal on the pan to prevent the dough from sticking. Roll each dough ball to your desired thickness and place on the pans. Add sauce, cheese and toppings and bake for 10-15 minutes, or until lightly brown and puffy. Let it cool slightly before cutting. Enjoy

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Red Star Yeast provided me with samples of the yeast used in these blog posts. Red Star Yeast is providing the prize package. All opinions are my own.

The post Homemade Pizza Dough appeared first on Love and Confections.