Parbaked Pizza Crust - Can be baked straight from the freezer or from room temperature.
Preheat Oven to 375*
Top Pizza as desired.
Bake for 15 - 25 minutes depending on whether or not you bake from a frozen or room temperature state.
To elevate your pizza experience, you can do what I have been doing for decade. After your pizza is baked to your liking, brush the crust with melted salted butter with your favorite garlic salt added. My oldest absolutely LOVES this!
If you have extra sauce and/or garlic butter, warm it up and dip the crust in the sauce and/or garlic butter.
French Loaves - the possibilities of this versatile, soft, and chewy loaf extend beyond slathering with a good salted butter. Roast garlic, chop fresh parsley, shred parmesan and mix into salted butter to make a savory garlic spread, slice into rounds and prepare a decadent baked French Toast the night before, cut lengthwise and use as the base for French Bread Pizzas, or for a spectacular, savory treat, make the Pioneer Woman’s Olive Cheese Bread.
Parbaked Pretzels - If you LOVE hot and fresh pretzels straight from the oven, you should try these!
Preheat oven to 350*, Place frozen or thawed pretzels on a parchment lined cookie sheet. Brush pretzels with water and sprinkle on the Maldon Sea Salt (included). Bake for approximately 5 - 7 minutes or until golden.
For a cinnamon sugar version, brush with water only and bake as above. When fully baked, brush or dunk each pretzel in melted, salted butter and dip each pretzel in cinnamon sugar. To further elevate, dip pretzels in a homemade creamy vanilla frosting.😋
To reheat fully baked pretzels, brush lightly with flitered water, and bake at 350 degrees for 5 minutes.
Foccacia - crispy exterior with a soft interior, foccacia makes a wonderful accompaniment to Italian meals or soups. You can also cut in half lengthwise to use as a sandwich. To refresh your foccacia, preheat your oven to 350*, place on a cookie sheet, spritz with purified water, and bake for 7 minutes until crust is golden and crisp.
Parbaked Baguettes - Can be baked straight from the freezer or from room temperature.
Lightly spray or brush the baguette (fresh or frozen) with purified water, place directly on oven rack and bake for 20-23 minutes at 375* in a convection or conventional oven until baguette is golden brown and heated through. Serve hot with a good salted butter, alongside your favorite Italian dish, French Seafood Bisque, or with a high quality Brie. Use leftover baguettes to top a French Onion Soup or slice it on an angle, brush with a good olive oil, and toast to make impressive crostinis. If you need ideas, there are plenty online!
Hot tip from a customer for those of you who would like to refresh/rewarm baked goods! If frozen, thaw on countertop the night before.
1. Place baking dish on bottom rack of your oven.
2. Fill halfway with hot water.
3. Preheat oven to 300°
4. Place baked goods (Cinnamon Rolls regular, Jumbo, 2 lb. Colossal, Sticky Buns, Crumb Buns, Coffeecake, Scones, Muffins, Danishes, Croissants, etc.) on a parchment lined baking sheet. Place on rack above the baking dish with water.
5. Check after 10 minutes to determine if the baked goods are to your desired temperature. Keep an eye on those things that have been frosted or glazed.🥰
The pan of water will help create an environment of moisture in order to NOT dry out your baked goods. If you use this tip, let me know how you liked it! I have learned SO much from you guys, and I am grateful to you all for sharing ideas with me!
To bake Frozen Cookie Dough Balls, remove desired number of cookies from freezer. Place on a parchment lined cookie sheet and allow to remain at room temperature for 20-30 minutes. Meanwhile, preheat oven to 350 degrees. Bake cookies for 10-12 minutes, or until desired doneness is achieved.
To bake cookies from a frozen state, bake at 350 degrees for 15-18 minutes. until desired doneness is achieved.
Refreshing a Previously Frozen Loaf (4 WAYS)- Thaw on the countertop overnight, or the morning before planning to enjoy for dinner.
Spritz generously with purified water (please do not use tap water as it is full of impurities🥴). Place directly on the oven rack at 350* for 10-15 minutes.
Wrap in foil (yes, aluminum foil is not a perfect option, but it will get the job done) and refresh in a 350* oven for 10-15 minutes.
For Artisan Boules only, if you avoid using aluminum foil, place boule in a Dutch oven and refresh in a 350* oven for 10-15 minutes.
Preheat oven to 350. Place loaf on middle rack. Fill a baking dish with hot water, and place on the bottom rack of the oven. Bake for 10-15 minutes until heated through.