Add 1 cup warm water to a small mixing bowl. I use water that is just slightly warmer than body temperature -- warm enough to wake up the yeast, but not so warm that it'll kill it.
Stir in 2 teaspoons sugar and stir to dissolve. You can use white sugar, brown sugar, honey, maple syrup, anything that'll "feed" the yeast.
|Sometimes I mix some parmesan cheese into the dough too! So yummy!|
Meanwhile, measure out 2 cups of flour into a large bowl. I use bread flour, but all-purpose will work. Or try substituting whole wheat for half of the white. Stir in 1 teaspoon of salt, 1 teaspoon garlic powder, and 1 tablespoon of dried parsley.
Once the yeast has activated long enough add 2 tablespoons of olive oil and pour the whole mess into the flour mixture. Stir with a wooden spoon until the majority of the flour is mixed in and the dough pulls away from the sides in a big lumpy ball. No need to overmix or get a completely uniform dough. Cover the bowl with plastic wrap or a damp tea towel and let it sit in a warm place until it has doubled in size, about 35 minutes. Preheat the oven to 350 degrees.
|Baking on a pizza stone helps keep the bottom from getting soggy.|
Rub the top generously with softened butter (or melt some and brush it on) and sprinkle garlic powder. You can stop here and have delicious garlic bread, but I almost always add some cheese. I typically use whatever I have on hand: mozzarella, cheddar, colby, monterey jack, it doesn't matter much.
Bake for 20 minutes in the preheated oven. Serve warm!
|My favorite way to cut pizza or crazy bread is with kitchen shears!|
~*~ CRAZY BREAD ~*~1 cup warm water
2 teaspoons sugar
1 envelope active dry yeast
2 cups flour
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon dried parsley
2 tablespoons olive oil
2-4 tablespoons butter (softened or melted)
1/2 teaspoon garlic powder
1 cup grated cheese
In a small bowl, dissolve sugar and yeast in warm water. Let stand for 10 minutes until foamy.
In a large bowl, stir together the flour, salt, garlic, and parsley. Add olive oil to the yeast mixture and add it altogether to the flour. Stir with a wooden spoon until dough is stiff enough to pull away from the sides of the bowl. Cover and set in a warm place until doubled in size, about 30 minutes.
Remove the dough from the bowl onto a lightly oiled surface. Shape gently to about 1/2 inch thickness. Rub with softened butter. Sprinkle with garlic and cheese.
Bake for 20 minutes until golden brown. Serve warm.