| 1. |
Pre-heat oven to 350 °F (175 °C) for bread, 450 °F (230 °C) for pizza crust. |
| 2. |
Stir the water, dry milk, and yeast together in a large mixing bowl; let stand for about a minute to disolve. Add the butter, honey, salt and 3 cups of the flour and beat vigorously for 2 full minutes. |
| 3. |
Add enough remaining flour to make a managable dough. Turn out onto a lightly floured board and knead for a minute or two. Let rest for 10 minutes. Continue kneading until the dough is smooth and elastic, about 6 to 10 minutes. Add enough flour while kneading to keep dough from being sticky. |
| 4. |
Place dough into a large greased bowl, cover and let rise for about an hour, until double in bulk. |
| 5. |
Punch dough down. For bread: shape into 2 loaves and place in greased loaf pans. Cover and let rise again until double. Bake for 50-60 minutes, or until bread sounds hollow when tapped. Remove from pans and cool on racks. |
| 6. |
For pizza: divide dough in half. Each half will roll out into about a 16-18" pizza, depending on thickness. Use a fork to poke holes in the dough once it's on the pizza pan. Pre-bake for about 5 minutes, then add pizza toppings and bake for another 10-15 minutes. |
| 7. |
Number of servings based on 2 16" pizzas, cut into 8 slices, one slice being a serving. |
