Posted on 10/13/2019 7:21:48 AM PDT by PJ-Comix
I had been intending to make a cast iron pan pizza for a long time but kept putting it off for what might seem like an incredibly silly reason. Namely I never made dough before and for some weird reason I had a fear of working with yeast because it is a type of bacteria. Well, after I worked with the yeast and the dough, I saw just how absurd that fear was and also how easy it is to prepare dough for pan pizza. With that out of the way, the rest was easy.
The great thing about making your own pan pizza at home is that you have control over the ingredients and can get creative as to what type of pan pizzas you want to make.
My wife sets up historical displays and gives presentations for museums, community groups, and special events. I have made donuts from the original Salvation Army “Doughnut Lassie” recipe for many occasions. It is a very simple recipe, but getting everything just right for a perfect donut can be a little tricky. They are not as sweet as a modern donut and denser, but people really do wolf them down. I usually fry up several dozen and still have to cut them in half so that there are enough to go around.
https://centralusa.salvationarmy.org/metro/famous-donut-day-recipe/
The first time we made them it was for the Museum of Flight in Seattle. A local donut shop also had provided boxes of goodies for the event, and I put a sign saying that the ones that I made were for display. But it didn't take much time before people figured out that the display donuts tasted pretty good and we had to slap quite a few liberal Seattlite hands to keep them all from disappearing before my wife's presentation. They have a rustic look that caused people to think that they were some type of “organic” “eco-friendly” donuts, even though I had the recipe prominently posted that showed the primary ingredients were white flour, white sugar, and lard.
“I must admit that I had never heard of salt rising bread”
I have an idea it’s specific to a smallish geographical area. We’re from rural western NY State, and I’ve heard of it in PA and WV.
The donut recipe with lard sounds good. I love donuts so much that I won’t make them. I’d be as big as a house. Mom used to make the “old fashioned” cake donuts in a deep fryer. When she took them out, we’ shake them in paper bags with confectioners sugar. The sugar would soak in. Yummy.
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