Ensure that you add the extra water a tablespoon or two at a time. Avoid adding so much water that the dough becomes sticky.
You can knead the dough however you like. The important thing is that the dough is stretched and folded repeatedly. This will develop the gluten in the flour.
If you want to make two thin-crust pizzas, just divide the dough in half and roll them until they’re as thin as you’d like.
If you’re making two thin crust pizzas, they may only need 10 to 15 minutes.
2 cups (240 g) all-purpose flour 1/2 cup (100 g) white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt
If you don’t want to use butter, you can substitute the same amount of olive or vegetable oil.
If you’ll be adding optional flavors, it’s fine if there’s still a little dry mixture in the dough.
Fruit: cranberries, dried cherries, apples, blueberries, orange zest, raisins Nuts: walnuts, pecans, almonds Herbs and spices: dill, pesto, caraway seeds, chili powder, garlic powder Cheese: parmesan, cheddar
While the quick bread is best the same day it’s baked, you can wrap it tightly and store it for a few days.
4 cups (480 g) flour 1 tablespoon sugar 1/2 tablespoon baking powder 1/2 tablespoon baking soda
You can use white vinegar or cider vinegar for this recipe.
You can knead the dough however you like. The important thing is that the dough is stretched and folded repeatedly. This will develop the gluten in the flour.
Cut the ‘X’ deep into the dough, almost reaching the bottom of the dough. This will give steam a way to escape and give the soda bread its classic shape.
For an even softer crust, you can brush the bread with milk halfway through the baking time.
