The DIY Pantry Read Online Free PDF Page B

in the honey until it dissolves. Set aside.
In a large bowl, combine flour, yeast, and salt. Whisk once or twice to combine well. Pour the warm honeyed water over the flour and stir until blended. The dough will be very wet and shaggy.
Cover with a dish towel and set aside undisturbed at room temperature (68–72°F) for 6–18 hours. The dough will be ready to bake at any time during this period. (This is what makes it an extremely versatile bread.) When the dough is ready, the surface will be covered with little bubbles and the dough will be very soft but not liquid.
Scrape the dough onto a well-floured surface. Toss the dough back and forth lightly on the work surface with your fingertips 4–5 times. Cover it with plastic wrap, a well-floured dish towel, or an inverted mixing bowl and let the dough rest for 2 hours.
Preheat to 450°F 3-quart (or larger) Dutch oven in the oven.
Once the oven has been preheated for at least 30 minutes, remove the Dutch oven from the oven and quickly transfer the dough into it, trying to make any seam land side up. (If it doesn’t, don’t stress. It’s perfectly okay if it looks messy.)
Cover with the lid and bake for 30–35 minutes. If the top is not a golden brown, bake without the lid for another 5 minutes.
Shake the bread loose from the pan and onto a cooling rack. Serve when it has cooled completely or store in an airtight container for up to 3 days.

Biscuits
    Biscuits are the perfect accompaniment to nearly any meal—a side to roasted chicken and corn-on-the-cob, a base for biscuits and gravy, or a snack to take to the park. If you’ve never made flaky, homemade biscuits before, you’re in for a treat!
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    HANDS-ON: 15 minutes
    INACTIVE: 15 minutes
    INACTIVE: 30 minutes
    DIFFICULTY LEVEL: ∗∗
    YIELD: Serves 6; Makes 12 biscuits
    COST PER SERVING: $

    CALORIES: 410
    FAT: 17 g
    PROTEIN: 8 g
    SODIUM: 420 mg
    FIBER: 2 g
    CARBOHYDRATES: 57 g
    SUGAR: 8 g
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    3 cups all-purpose flour
    2 1 ⁄ 2 tablespoons sugar or honey
    1 1 ⁄ 2 tablespoons baking powder
    1 teaspoon sea salt
    8 tablespoons (1 stick) cold butter, cubed
    ⅔ cup buttermilk or ⅔ cup milk + 2 tablespoons lemon juice
    1 ⁄ 2 cup whole milk
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Preheat the oven to 400°F.
Sift or whisk together the flour, sugar, baking powder, and salt. If you’re using honey instead of sugar, add it later by drizzling it into the dough when you add the milks.
Combine the butter with the flour mixture until it forms pea-size pieces and loosely holds together when pressed in your hand. Add the buttermilk and whole milk. Mix just to combine the ingredients—don’t overmix.
Roll the dough out to a 1" thickness; then fold in half, roll, fold in half, and repeat three or four times for a final thickness of 1". (This process of laminating the dough ensures fluffy, flaky biscuits.) Cut the dough into rounds with a biscuit cutter and place the rounds on an ungreased baking sheet.
Bake until golden brown, 10–15 minutes. Serve hot or let cool on wire racks, then store in an airtight container for up to 3 days.

Pizza Crust
    This is a fantastic, reliable, everyday pizza dough. The advantage to making crusts ahead of time is that when you’re craving pizza or just want a quick meal at the end of a long day, you don’t have to rely on take-out or store-bought frozen pizzas; you can easily take a crust out of the freezer, throw on some simple toppings, and bake. In fact, if you’re really pressed for time, you can just bake one of these crusts as is, cut it into breadsticks, and dip it in your favorite Pasta Sauce (see Chapter 7 ). Paired with a good salad, it makes a simple yet elegant meal.
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    HANDS-ON: 20 minutes
    INACTIVE: 1 hour
    INACTIVE: 1 1 ⁄ 2 hours
    DIFFICULTY LEVEL: ∗
    YIELD: Serves 8; Makes 4 12" pizza crusts
    COST PER SERVING: $

    CALORIES: 435
    FAT: 9 g
    PROTEIN: 15 g
    SODIUM: 891 mg
    FIBER: 13 g
    CARBOHYDRATES: 80 g
    SUGAR: 4 g
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    2 1 ⁄ 2 cups lukewarm water
    4 1 ⁄ 2 teaspoons (2 packages)