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18
19
making dough
Preparing dough
1. Fit the dough hook and bowl. (Use speed 1 & 2 for mixing and kneading bread
dough)
2. Place the dry ingredients into the mixer bowl.
3. Turn the speed control switch to 1.
4. Begin to gradually add the liquid ingredients to the bowl.
5. Always switch off and unplug the mixer rst. Do not use the mixer near the
edge of a work surface or table top because movement of the mixer during
operation may cause it to fall off.
6. After kneading place the dough into a large well greased mixing bowl. Place the
bowl in a warm, draft-free area and cover the bowl with a light damp cloth or
food wrap until the dough doubles in size.
7. Plunge your st into the centre of the risen dough to remove the excess air.
Fold the outer edges into the centre and turn the dough out onto a lightly
oured surface for shaping.
8. Place the dough into tins for baking, or cut and shape the dough for making
buns, rolls, etc.
9. Allow the dough to double in size again or as directed by your recipe.
Finishing touches
• Sprinkle loaves or buns with sesame, poppy or caraway seeds before baking.
• Top loaves with shredded cheese during the last few minutes of baking.
• Glazes may be brushed over the dough at any time before, during or after
baking.
• For a shiny crust, brush with a beaten egg and milk wash.
• For a matt nish, brush with melted butter or margarine after baking.
Garlic and Rosemary Focaccia
For this recipe you will need a baking tray 37 x 27cm approx.
Prep time 10 mins
Resting time 1 ½ hours
Cook time – 20 mins
Serves 8 – 10
500g strong white bread our
7g instant/fast yeast
1 tsp salt
1 pinch sugar
330ml lukewarm water
2 small stems of rosemary, leaves removed and nely chopped
1 large clove of garlic, nely chopped
2 tbsp extra virgin olive oil
1 tsp sea salt akes
Place the our, yeast, salt, sugar and water into the mixing bowl.
Fit the dough hook and begin gently mixing on Speed 1-2 until a dough ball is
formed.
Continue kneading on this low speed for approx 5 mins.
Transfer the dough to a clean oiled bowl.
Cover loosely with food wrap and leave in a warm place for approx 1 hour, until
doubled in size.
Preheat your oven to 220°c, 200°c fan, gas 7.
Lightly oil your baking tray
Place the dough onto the baking tray and push into the corners, spreading this out
as you go, ensuring the tray is covered.
Combine the rosemary, garlic and oil in a small bowl.
Drizzle over the dough and leave to rest for a further 30 minutes before placing your
ngertips into the dough to make dimples.
Sprinkle over the salt before baking for approx 20 mins until golden brown.
Once cooked, remove from the oven and drizzle over a little extra olive oil if desired.
Delicious served warm.
recipes
VFM027_22EM1 (UK).indd 18-19VFM027_22EM1 (UK).indd 18-192022/4/6 8:49 AM2022/4/6 8:49 AM
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