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8
BASIC WHITE BREAD
Makes a 1kg loaf
Ingredients:
1. Preheat the oven to 200°C.
2. Put the dry ingredients in the bowl and mix gently with a wooden spoon. Gradually add the
liquid and mix on speed ‘1’. As the ingredients incorporate, and the dough ball becomes
more formed, increase the speed to ‘2’. Knead for a couple of minutes on this speed, until
the dough ball is smooth.
3. Put the dough in a bowl, cover and leave in a warm place until it has doubled in size
(30-40 minutes).
4. Remove the dough and punch down to remove air. Knead lightly on a oured board,
shape it into a loaf, or put it in a tin, cover, and leave in a warm place to rise for another 30
minutes.
5. Bake for 25-30 minutes or until golden brown and hollow sounding on the bottom.
PIZZA DOUGH
Ingredients:
1. Preheat the oven to 200°C.
2. Put the dry ingredients in the bowl and mix gently with a wooden spoon. Gradually add the
liquid and mix on speed ‘1’. As the ingredients incorporate, and the dough ball becomes
more formed, increase the speed to ‘2’. Knead for a couple of minutes on this speed, until
the dough ball is smooth.
3. Remove from the bowl and split into 2-4 pieces. Roll into pizza bases (circles or
rectangles) on a oured surface, then lay them on a baking sheet or pizza tray.
4. Spread the pizza bases with tomato purée and add toppings – mushrooms, ham, olives,
sun dried tomatoes, spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella,
and a drizzle of olive oil.
5. Bake for 15-20 minutes, until the toppings are bubbling and golden brown.
600g bakers white bread our
1 tbsp sunower oil or butter
1 sachet active dried yeast
(about 2½ tsp)
1 tsp sugar
345ml warm water
2 tsp salt
400g plain our
1½ tbsp olive oil
1 sachet active dried yeast
(about 2½ tsp)
½ tsp sugar
250ml warm water
1 tsp salt
DOUGH HOOK
DOUGH HOOK