Delicio Recipe List

Its crisp-crunchy crust, perfect center and phenomenal flavor makes this French Bread the only recipe you'll ever end up using! That glistening crust is from the egg whites, not oil = healthier bonus... Yields: (1 Loaf) Prep 20 Mins. 1st Rise Dough: 30 Mins. Rolling: 10 Mins. 2nd Rise Loaf: 40 Mins. Bake 40 Mins. Cool Loaf: 20 Mins. INGREDIENTS 1 cup warm water 3 teaspoons active dry yeast 1 teaspoon granulated sugar 1 tablespoon olive oil, plus 1/2 teaspoon more for oiling bowl 2-1/2 cups all-purpose flour 1 teaspoon table salt --1 large egg, white only METHOD In the bowl of a stand mixer, add warm water, yeast, and sugar. Let proof/bloom for 10 minutes. Add 2 tablespoons olive oil, flour and salt, and use the dough hook on low speed to beat until well blended. Increase the speed to medium, the let the stand mixer knead the dough about 8 to 10 minutes total. Shape into a ball. Wipe a large bowl with 1/2 teaspoon olive oil, place dough in the bowl, and turn once to ensure dough is ...

The perfect pizza dough that never fails me. Be sure to check the expiration dates on both your yeast and baking powder prior to using... Yield: (2 pizza crusts) Prep: 10 Mins. Rise: 1 Hr. INGREDIENTS 2-1/4 teaspoons (or 1 packet) active dry yeast--not rapid or instant 1-1/2 cup warm water 1 teaspoon sugar 4 cups all-purpose flour 1 tablespoon double-acting (or regular) baking powder --(Makes for a crispier crust) 2 teaspoons kosher salt 4 tablespoons olive oil, plus more to lightly oil bowl METHOD Sprinkle active dry yeast over 1-1/2 cups of warm water, add sugar, stir and let bloom for 5 minutes. Meanwhile, in a stand mixer with the paddle attachment, combine flour, baking powder and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in yeast mixture and mix until combined, just when dough wraps around hook. Knead on clean, flour-free board, just until smooth, then form into a ball. Coat a separate large glass mixing bowl (so the plastic ...

By gently par-cooking the apples beforehand, I've finally solved the problem of apples shrinking as they cook, and therefore this method prevents leaving a gap between crust and apples that have typically collapsed upon cooling... Servings: (8-10) Prep/Par-Cook: 30 Mins. Bake: 65 Mins. INGREDIENTS Almond Crust --(A hearty, darker, and super flavorful crust) 2 cups all-purpose flour --plus extra for rolling 1/2 cup slivered almonds 1 cup cold unsalted butter, cut into 1/2" cubes --plus extra for filling below 1/2 teaspoon fine-grain kosher salt 2 teaspoons light brown sugar 4 to 6 tablespoons cold milk 1 large egg, beaten Filling --(No shrink) 10 mixed apples (I used Granny Smith and McIntosh), washed, unpeeled, cored and cut into 3/4" pieces 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon fine-grain kosher salt 1 teaspoon freshly squeezed lemon juice 1 teaspoon vanilla extract 2 tablespoons corn ...