Andrew, wearing one of Jonathan's old Lowe's Foods aprons, hard at work
Fresh crispani, hot from the oven!
Here's my improvisation with left-over dough the next morning. Triple berry, brown sugar, cinnamon breakfast crispani. It was really good, too. Now I'm thinking about how I can make and freeze dough in crispani sized portions so I can pull it out the night before to thaw and rise for a quick, delicious and special breakfast. Andrew tells me that all the dough at Panera is frozen, so I know it can be done. Any helpful hints?
3 comments:
I haven't had any problems freezing dough if it's used fairly soon. I had a loaf or two of bread that went beyond the 3 week mark that didn't rise very well, but other than that I've had no problems. If you have it already rolled out I would thaw it in the fridge, but if it's still in a ball I might just let it sit out overnight...
I have never eaten at a Panera and never had crispani! It looks delicious and like something we would love! Will you share the recipe?
Jen,
It's just a regular home made pizza dough. I use the recipe from Joy of Cooking. Roll it out very thin and then top with a little tomato sauce and whatever else you like. We just used onions and cheese since we didn't have anything else, but I think it would be really good brushed with olive oil and then sprinkled with some fresh basil and a bit of fresh parmesan and a little mozzarella. Whatever you like on a pizza would be good on a crispani.
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