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Cookbooks and a Camera

Sunday, July 8, 2012. Today's recipe is from the book Bake! It's a yeast-dough that you can mix up quickly with basic ingredients. I messed up the first time (I added the yeast to the flour) and I still ended up with delicious dough. I made it correctly the second time and it was just as good. This makes a lot of dough! The book says it's enough for 4 twelve inch round pizzas. I made two 12*18 rectangle pizzas. 5 c bread flour (I used King Arthur White Wheat flour). 2 t active dry yeast. 2 C warm water.

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Cookbooks and a Camera | cookbooksandacamera.com Reviews

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Sunday, July 8, 2012. Today's recipe is from the book Bake! It's a yeast-dough that you can mix up quickly with basic ingredients. I messed up the first time (I added the yeast to the flour) and I still ended up with delicious dough. I made it correctly the second time and it was just as good. This makes a lot of dough! The book says it's enough for 4 twelve inch round pizzas. I made two 12*18 rectangle pizzas. 5 c bread flour (I used King Arthur White Wheat flour). 2 t active dry yeast. 2 C warm water.

<META> KEYWORDS

1 pages

2 about and disclosure

3 sponsorship and reviews

4 chicken scratch ny

5 thin crusted pizza

6 by nick malgieri

7 ingredients

8 2 t salt

9 directions

10 what i loved

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pages,about and disclosure,sponsorship and reviews,chicken scratch ny,thin crusted pizza,by nick malgieri,ingredients,2 t salt,directions,what i loved,not so much,0 comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,pizza

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Cookbooks and a Camera | cookbooksandacamera.com Reviews

https://cookbooksandacamera.com

Sunday, July 8, 2012. Today's recipe is from the book Bake! It's a yeast-dough that you can mix up quickly with basic ingredients. I messed up the first time (I added the yeast to the flour) and I still ended up with delicious dough. I made it correctly the second time and it was just as good. This makes a lot of dough! The book says it's enough for 4 twelve inch round pizzas. I made two 12*18 rectangle pizzas. 5 c bread flour (I used King Arthur White Wheat flour). 2 t active dry yeast. 2 C warm water.

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cookbooksandacamera.com

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Cookbooks and a Camera: Sponsorship & Reviews

http://www.cookbooksandacamera.com/p/disclosure-sponsorship.html

I would love to review your cookbooks! In exchange for a free copy I will prepare at least one recipe from the book and share my opinions on the book. (I will try to do this as soon as possible but I'm not grilling out in a blizzard) Please contact me at. ChickenScratchNY {at} gmail.com. If you are interested in sponsoring book for review or a giveaway. At this time I'd like to stick with cookbooks (or magazines) but if you have a kitchen item/ingredient you would like reviewed. Subscribe to: Posts (Atom).

2

Cookbooks and a Camera: Thin-crusted Pizza

http://www.cookbooksandacamera.com/2012/07/thin-crusted-pizza.html

Sunday, July 8, 2012. Today's recipe is from the book Bake! It's a yeast-dough that you can mix up quickly with basic ingredients. I messed up the first time (I added the yeast to the flour) and I still ended up with delicious dough. I made it correctly the second time and it was just as good. This makes a lot of dough! The book says it's enough for 4 twelve inch round pizzas. I made two 12*18 rectangle pizzas. 5 c bread flour (I used King Arthur White Wheat flour). 2 t active dry yeast. 2 C warm water.

3

Cookbooks and a Camera: Welcome to Cookbooks and a Camera!

http://www.cookbooksandacamera.com/2012/07/welcome-to-cookbooks-and-camera.html

Sunday, July 1, 2012. Welcome to Cookbooks and a Camera! My name is Alecia. I live with my fiance on a small semifarm in Upstate New York. This blog is a spin-off from my main blog ChickenScratchNY.com. I wanted a place devoted to two of my loves, books and food. I probably have over 75 cookbooks, I stopped counting when I reached 50. The purpose of this blog is to feature recipes and reviews of books. As awesome as pinterest is, nothing can really compare to an actual cookbook. July 3, 2012 at 10:29 PM.

4

Cookbooks and a Camera: July 2012

http://www.cookbooksandacamera.com/2012_07_01_archive.html

Sunday, July 8, 2012. Today's recipe is from the book Bake! It's a yeast-dough that you can mix up quickly with basic ingredients. I messed up the first time (I added the yeast to the flour) and I still ended up with delicious dough. I made it correctly the second time and it was just as good. This makes a lot of dough! The book says it's enough for 4 twelve inch round pizzas. I made two 12*18 rectangle pizzas. 5 c bread flour (I used King Arthur White Wheat flour). 2 t active dry yeast. 2 C warm water.

5

Cookbooks and a Camera: Simply in Season Cookbook Review

http://www.cookbooksandacamera.com/2012/07/simply-in-season-cookbook-review.html

Saturday, July 7, 2012. Simply in Season Cookbook Review. For my first cookbook review I thought I’s start out with one of my absolute favorites, Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. Recipes Titles to Entice You:. Sweet and Sour Swiss Chard. Sweet Potato Crescent Rolls. Gingered Kale and Tofu. As an Amazon Affiliate I will receive a small compensation for items purchased through my links. Posted by Alecia @ ChickenScratch NY. Subscribe to: Post Comments (Atom).

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Sunday, July 8, 2012. Today's recipe is from the book Bake! It's a yeast-dough that you can mix up quickly with basic ingredients. I messed up the first time (I added the yeast to the flour) and I still ended up with delicious dough. I made it correctly the second time and it was just as good. This makes a lot of dough! The book says it's enough for 4 twelve inch round pizzas. I made two 12*18 rectangle pizzas. 5 c bread flour (I used King Arthur White Wheat flour). 2 t active dry yeast. 2 C warm water.

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