What a long, crazy week it’s been around our house. It all started Sunday night when we lost power. We didn’t get it back until Monday morning, 7 1/2 hours after it first went out. Unfortunately, it was just hot enough that we had to throw everything in the fridge and freezer away. Not a great way to start the week, but at least it wasn’t as stocked with meals as would it be any other time of year.
Then on Tuesday I woke up with a terrible sore throat. My tonsils were so swollen that it hurt just to talk. I finally made it in to the doctor on Thursday where he confirmed tonsillitis. (He also ran a mono test, but that came back negative.) I’m starting to feel much better though.
So, needless to say, there really hasn’t been a whole lot going on in my kitchen this week. The few things I did make I’ve already posted. Every other meal pretty much looked like this –
Due to the absence of new recipes, I thought I’d share one from the archives. This was a huge hit in our house and the recipe earned quite a few fans when I first posted it in January. If it’s new to you, enjoy!
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Pizza Bread
- 6-7 c. white flour
- 1 T. yeast
- 2 c. milk
- 1/2 c. water
- 1/4 c. butter or margarine
- 1/4 c. sugar
- 1/2 t. salt
- 2 t. Italian seasoning
- 3/4 c. pizza sauce
- 20 -25 slices pepperoni, cut into small pieces
- 2 c. shredded mozzarella cheese
- 1/2 c. grated Parmesan cheese
1. In a large mixing bowl, combine 2 1/2 c. flour with 1 T. yeast and set aside.
2. Add milk, water, butter or margarine, sugar and salt to a small saucepan. Heat over medium heat until warm. Pour into large bowl with the flour and yeast. Stir or beat until well combined. Slowly work in remaining flour and Italian seasoning. Knead (by hand or with an electric mixer) until dough is smooth and elastic, about 8-10 minutes. Cover and let dough rise for 1 hour in a lightly greased bowl.
3. Divide dough into 2 or 3 portions, depending on how big you want your loaves to be. Roll each ball of dough into a rectangle.
4. Spread about 1/4 c. pizza sauce on each section of dough.
5. Sprinkle the diced pepperoni and cheeses on top of the pizza sauce.
6. Roll dough tightly, jelly-roll style, and pinch the seams shut.
7. Bake at 375 degrees for 20-25 minutes.
I’m so sorry you’ve had such a rough week. I’m glad that your feeling better. That’s awful about your fridge and freezer. But like you said, at least it wasn’t stocked full of meals. I’m not sure how much you’ve lost but if you have homeowner’s/renters insurance I think I have heard of food loss like that being covered. Might be worth a check into. I am on a freezer cooking email list on yahoo groups and I remember people talking about stuff like that.
Hope you have a great weekend!
God bless,
Amanda
That looks yummy. Hope the rest of your week goes better.
I found this pizza bread in your list of recipes. We love it love it love it! I found it about 3 weeks ago and I think we’ve had it every week since. I make a pizza pretty much every Friday night for dinner, my Hubby loves it, but I was so tired of it and then I found your pizza bread and it’s rejuvenated my love of making pizza. I made all 3 and froze 2 and I’m able to pull them out and put them together, so easy, so good.
Thanks for reposting!
I LOVE this recipe! I usually just make one loaf, and I’ve started varying the filling–sometimes I use pepperoni, sometimes sausage. This week I’m going to make it with ground sausage and black olives. MMM!
I love this recipe!! and i m going to make this.
This sounds delicious. Could this be frozen? How would you freeze it if so?
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