Category Archives: Breads

Breads

sarah’s pizza dough

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To my recollection, I’ve only ever used 2 pizza dough recipes – at all altitudes. And they were both from friends in Peru years ago! This one is Sarah’s. It is the one I don’t use as much but it is the simplest. An extremely easy pizza dough recipe if you need something with few ingredients and quick!

Did I mention it is practically foolproof? :)

Also, here is a trick to getting it onto the pizza pan:

Once it’s rolled out,

Wrap the dough around the rolling pin and hold over the pan.

Now roll out across the pan. Reshape if needed. That’s it!

What are you favorite pizza toppings? I think, currently, mine are: tomato, green pepper, pepperoni & onion. I LOVE tomato on pizza!

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Breads, Snacks & Appetizers

whole wheat “easy cheesy” crackers

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It may seem obvious but the motto of cracker making should be “the thinner the better.” I’ve made various cracker recipes that perhaps will eventually make it to the blog, but here’s one that we really liked! We even ate the “too thick” ones.

I did one batch in pretty flower shapes and then said, “Forget this!” and moved on to the efficient method. :)

Of course, the USA is the ruling nation on variety, right? 50 different types of everything on the shelves. Well, in Ecuador we don’t have that and that’s okay…but every once in a while I miss things likes Triscuits, Wheat Thins, etc. So, hello! Make your own variety!

This really is an easy recipe (at any elevation) in the whole line of cracker recipes, so give it a try…

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Breads, Breakfast

breckenridge biscuits

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I’m obsessed with my I bought a couple months ago, specifically about high-altitude baking. I mean, I read it like a novel.

The author-cook {} talks all about her trials with cooking at various elevations and I’m just over here nodding through it all. It’s been a joke these last few years to bake things properly, no matter what I try!

Well, I’m done trying to adjust my own sea level recipes. I’m all about following hers to the T, because they’ve been 100% successful so far.

These biscuits are now a permanently saved & hand-copied-onto-a-notecard recipe that I will always use here in Quito. They are just as fluffy-wonderful as they would be in Eugene, Oregon.

The author is incredibly thorough and detailed in each recipe, giving notes on elevations of 0; 3000; 5000; 7500 and 10,000 feet. My printable version will only show the 10,000 ingredients & instructions. If you live anywhere above sea level, seriously buy this book. And, no, the author has not asked for an endorsement nor even knows I exist. I told you I was obsessed. ;)

 

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Breads

whole wheat bread

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Looking Back: Originally posted on Oct 28, 2011.

From original post:

Don’t let the “whole wheat” words fool you. This tasted like no other store-bought, from-a-bag whole wheat bread that I’d ever tried.

I think the secret was the brown sugar.

If you thought consciously about it, you could detect the tiny bit of sweet the bread had to offer in each bite. It was hardly noticeable and I think made all the difference.

I keep wanting to make this again but don’t ever think about it in time. When you , notice that you need quite a bit of rising time, but it doesn’t take too long to bake!

Enjoy!

Breads

gluten-free bread crumbs

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Looking Back: Originally posted on Apr 15, 2012.

It makes me chuckle that I even posted this a couple years ago, but here it is – the easiest one-ingredient recipe ever!

If you want a more consistent color, cut off the crusts before processing. I didn’t want to waste…

I used this for a topping on a wonderful gluten-free tomato basil soup, but the ideas are quite endless.

For the recipe and a few different seasoning variations, .

(From 125 Gluten-Free Vegetarian Recipes by Carol Feuster, Ph.D.)

Breads

frozen crescent rolls

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Looking Back: Originally posted on Jan. 5, 2011

Someone shared this recipe with me when I lived in Peru (yikes, I can’t remember who) and it’s been a favorite of mine since this first time I made it. They come out perfectly every time – whether at sea level or 9800 feet!

It’s quite simple. Once the dough is made (see ), roll it out. You don’t even have to make it perfectly circular because, well, it just doesn’t matter!

One of the best parts of this recipe is it is created for freezing ahead. Because there are several steps, it is sometimes nice to split it all up (but you certainly don’t have to!).

For the full recipe, click .