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5
RECIPES
PIZZA DOUGH dough hook
• 400g plain our
• 1 sachet active dried yeast (about 2½ tsp)
• 250ml warm water
• 25ml olive oil
• 2.5g sugar
• 5g salt
Put the our in the bowl. Mix the other ingredients in a jug. Select speed 1, and slowly add the
liquid. As the dough ball forms, increase speed to 2, and knead for a couple of minutes, till the
dough ball is smooth. Remove, split into 2-4 pieces, and roll into pizza bases (circles or
rectangles) on a oured surface. Lay them on a baking sheet or pizza tray, spread with tomato
purée and add your desired toppings. Top with dried herbs, torn mozzarella and a drizzle of
olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20 minutes, till the toppings are
bubbling and golden brown.
CURRANT LOAF (1kg/2lb loaf) dough hook
• 500g wholemeal our
• 150g butter (softened)
• 15g baking powder
• 2.5g salt
• 150g sugar
• 150g currants
• 50g mixed peel
• 2 eggs (medium)
• 30ml milk
Put the our in the bowl, add the softened butter, and mix on speed 1. When the butter and
our start to blend, add the sugar, salt, currants, peel and baking powder. Leave it mixing while
you beat the eggs and milk together, then add the egg/milk mixture to the bowl. Select speed 2
and mix till combined. Put into a greased loaf tin and bake in a preheated oven at 180°C/350°F/
gas 4 for 35 minutes. Cool on a wire rack before slicing. Serve toasted with butter.
BASIC WHITE BREAD (1kg/2lb loaf) dough hook
• 600g strong white bread our
• 1 sachet active dried yeast (about 2½ tsp)
• 345ml warm water
• 15ml sunower oil or butter
• 5g sugar
• 10g salt
Mix as for pizza dough, then cover and leave in a warm place till doubled in size (30-40 minutes).
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. Bake in a preheated oven at
200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow sounding on the bottom.
BASIC WHOLEMEAL BREAD (1kg/2lb loaf) dough hook
• 575g strong wholemeal bread our
• 1 sachet active dried yeast (about 2½ tsp)
• 375ml warm water
• 30ml sunower oil or butter
• 15g light brown sugar
• 10g salt
Follow the method for basic white bread.
SOFT POPPY SEED ROLLS (8-10 rolls) dough hook
• 570g strong white bread our
• 1 sachet active dried yeast (about 2½ tsp)
• 300ml milk (warmed slightly)
• 2 eggs (room temperature)
• 15ml sunower oil
• 8g sugar
• 10g salt
• 75g poppy seeds
Mix the milk, eggs, oil, sugar, salt and yeast in a jug. Leave for 5 minutes. Put the our and poppy
seeds in the bowl. Mix at speed 1, gradually adding the liquid, increase speed to 2, and mix for
ve minutes. Cut into 8-10 pieces, then roll into shape, on a oured surface. Leave on a baking
sheet, in a warm place, till doubled in size. Brush with egg or milk, and bake in a preheated oven
at 220°C/425°F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base.
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