Tag Archives: yeast

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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Breakfast

high-altitude english muffins

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When we first moved to South America at the beginning of 2009, I craved a lot of food we couldn’t get. Just random things, mostly sweets. :)

As the years go by, though, the craving more turned to missing. We miss a lot of things we can’t get in Quito. A lot of the healthier options the States has to offer being on top (I still miss certain candies and treats, of course!) and now certain baby items along with basic conveniences. Sure, we don’t have the temptation of a lot of the junk food USA has in abundance but we also don’t have a lot of healthy options either.

That’s okay. We make do. And we exercise, that also helps. ;) (Oh, don’t get me started on running at 9800 feet elevation…)

Anyway, it occurred to me one day that I could make English muffins, one of the items I used to buy way back when. Granted, we didn’t have whole wheat flour (we do now!!) when I first started making these, but no big deal.

These were completely legit. I’ve made them multiple times and they always work out so well here.

Funny thing is – my baker friend up in Oregon said they didn’t turn out as well at sea level, even after she made the called for adjustments.

Here’s the  with my re-wording of a few things that helped me “stay the course” better, but it’s not really adjusted from .

Note for those interested: I live at 9800 feet. It’s a testament to ‘s skill that these worked so well. :)

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

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 .