Salt Archives - Love Food, Will Share

Olive oil, salt and foil are key ingredients, aside from the potato, on how to bake a potato.

I like to use a russet potato when making baked potatoes. The skin gets crisp and the center becomes very tender.

To bake a potato, first scrub the potatoes under water, pat the potatoes dry. It’s important to poke each potato with a fork, otherwise the potato will explode in your oven. Brush each potato with olive oil and sprinkle generously with salt. Wrap each potato in a piece of foil. Bake for 50-60 minutes and out comes the perfect baked potato.

Sometimes I will bake a large amount of potatoes to have on hand. Other than eating a baked potato with my favorite toppings, I will also make fried potato with onions or twice baked potatoes.

Enjoy!

How To Bake A Potato

Ingredients

Russet Potatoes (as many as you need)
Olive Oil
Salt

Instructions

Heat the Oven to 375 degrees. Scrub the Potatoes - Scrub the potatoes thoroughly under running water and pat them dry.
With a fork, prick the whole potato with the tines of the fork. This allows stream to escape from the baking potato, otherwise the potato will explode.
Using a pastry brush, brush the potatoes with olive oil, if you don’t have a pastry brush you can use your hands. Generously salt the whole potato. Individually wrap each potato in foil. Place the potatoes on a baking sheet.
Bake the potatoes for 50-60 minutes. Flip them over every 30 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the insides feel completely soft when pierced.

Notes

Adapted from The Kitchn.

https://www.lovefoodwillshare.com/bake-potato/

Brush with olive oil and sprinkle with salt.

Wrap each potato in foil.

The perfect baked potato.

I love home made pizza and this recipe for fresh pizza dough makes it very easy to make pizza at home.

I know some people shy away from recipes that have yeast in them, as I did at one point, but I am here to tell you it’s easy to use when making this recipe for pizza dough.

The recipe is made up of water, yeast, salt, sugar, olive oil and flour and it yields enough for 4 pizzas. It keeps in the refrigerator for 12 days, so if you are worried that 4 doughs might be too much, you don’t have to use them all on the day you make the pizza dough. You could also cut the recipe in half and have 2 pizza doughs.

This is the size of the dough after you have mixed it.

This is the dough after is has had time to rise.

Another picture after the dough has had time to rise.

The recipe makes enough for four pizzas.

Enjoy!

Pizza Dough

Yield: 4 - 1 lb. loaves

Pizza Dough

Ingredients

2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups all-purpose flour

Instructions

In the bowl of your stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
Mix in the flour in your stand mixer being careful not to over mix. If you are not using a machine, wet your hands in order to incorporate the bit of flour by hand.
Transfer dough to large bowl and brush with olive oil. Cover the bowl (not airtight) and allow the dough to rest at room temperature until dough rises and collapses or is flat on top. This will take approximately 2 hours. You can use the dough right after the first rise but I find it easier to work with when the dough is cold.
Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Notes

You can easily cut this recipe in half.

https://www.lovefoodwillshare.com/pizza-dough/

Adapted from My Baking Addiciton

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