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No-Knead Pizza Dough

yield: 2 pizzas  Preheat: 500°F

 

1 1/2 c warm water

1 tsp baker's yeast

3 c flour

1/3 c oil

3/4 c spent grain

 

In a bowl, sprinkle yeast over the warm water and set aside.  In a large mixing bowl, drizzle oil over the flour.  Work oil through the flour with your hands until it resembles crumbs or small pebbles.  Add the spent grains to the flour mixture and combine.  Gently stir the yeast and water mixture to blend well, then add the yeast mix to the flour/grain mix.  Work together to combine and a ball is formed.  Add one tablespoon at a time if dough is sticky.  Once dough comes together and no longer sticks to the sides of the bowl, it's ready.

In a clean bowl, drizzle a little oil to lightly coat the sides of the bowl; add the ball of dough, roll it a bit to cover with oil, flipping it to cover all sides.  Cover with a clean towel and allow to rise in a warm place until it doubles in volume. (OR cover with plastic and refrigerate overnight for a slow rise).  Either way, once dough has risen, punch it down and divide in half.  Stretch dough using hands or roller until relatively round and thin. (using hands/fingers gives a rustic look and indents for sauce to fill.)  Top with favorite sauce and evenly spread toppings, being careful not to pile too thickly - crust will not bake properly and will be soggy if topped heavily.  Bake 8-10 minutes - crust will be golden crisp and cheese melted and bubbly.

Recipe frowm Zymurgy 2011 issue.

 


Chocolate Cinnamon Mini-Buns with Caramel-stout glaze

Preheat: 375°F

Prepare the "No-Knead Pizza Dough" using recipe tarting with one piece of dough, roll out on floured surface into a rectangular shape.  Dough should be fairly thin, yet not so thin that you see through it.

Brush melted butter over the entire surface, sprinkle the cinnamon mix evenly over the entire surface as well.  Begin rolling dough from the top toward you, keeping it tight as you roll; pinching ends together.  Cut the log into 1 1/2" slices and lay in a lightly greased, round baking pan with swirled pattern facing up.  Fill the pan, leaving a bit of space between each roll for rising before baking.

Repeat procedure with second piece of dough.

Cover buns with a clean towel and allow to rise in warm place (20-30 minutes).  Bake 11-14 minutes until golden brown.  While baking, prepare glaze:

In saucepan, blend 1 c coffee or mocha stout, 1 c. brown sugar, 8 tbs salted butter; heat until bubbling stirring until mixture thickens (3-4 minutes).  Cool slightly before glazing buns fresh out of the oven.

Recipe from Zymurgy 2011 issue.


NOTE : NEVER feed your dog spent grains containing HOPS!

Peanut Butter-Banana Dog Treats

Preheat:  350°F

In large bowl or stock pot:

6 c spent grains (NO HOPS)

6 c flour

1 1/2c peanut butter

3 eggs

1 ripe banana, cut into small pieces

Mix thoroughly, dough will be thick and sticky.

Lightly spray one or two cookie sheets with baking spray and press mixture into them.  Score treats however you like.  Scoring prior to baking makes it easier to break apart after wards.  Cookie cutters fancy it up.

Bake for 25-30 minutes until firm but not crunchy; remove from heat and turn oven down to 200°F; finish scoring and return to oven for 5-10 minutes until completely dry in the center. (Gooey center will cause it to mold).

Store treats in the refrigerator in a sealed bag.

Options:  Add applesauce, grated carrots. cheese, mashed peas, dog kibble, be creative!

Recipe courtesy of Zymurgy magazine 2011 issue.