After Saturday’s bake-a-thon making rolls for the week and fresh Hotteok for snacks, I got to thinking.
That’s always dangerous, but it occurred to me that if you sometimes can scale up a recipe, can you scale it down?
The short answer is sometimes, Yes.
My sister Pat’s Pizza Dough Recipe is one that I use frequently for all sorts of bizarre things including baguettes, dinner rolls, burger buns, boule, and even sometimes, Pizza.
The challenge was just how small and simple can I reduce the recipe to make a perfect bit of bread. The answer was I was able to make three sandwich sized rolls out of the result. It would make two Hoagie rolls from just this amount.
The other thing – if you don’t have a bread machine or don’t know much about making bread, this is a small and non-threatening recipe. Why non-threatening? I mixed the entire amount in a two quart bowl. Yes, about the size of an average saucepan. If you have a “regular” sized non stick saucepan, it will make it even easier.
The recipe is simple:
Add to your bowl the following ingredients in order:
- 2 ounces to 2 1/2 ounces warm water
- 2 Teaspoon cooking oil – suggest for taste Extra Virgin Olive Oil
- 3/4 cup Bread Flour
- 1/4 Teaspoon Sugar
- 1/4 Teaspoon Salt
- 1 teaspoon Yeast
You may need to add a little extra water to get just the right dough consistency. I used 3 ounces when I did this and it was a little loose. I ended up adding a little extra flour to balance things out.
Mix all of this in your bowl by hand. It should go together easily. I used my hands, literally, and played with it like play-doh.
When smooth, divide into rolls, baguettes, or into a bread pan. Allow to rise for 2 to 4 hours (or more) or until it doubles in size.
Bake at 450F and check at 9 minutes for proper done-ness and a good hollow thump on the bread. It may go longer or shorter depending on how hot your oven runs.