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Pizza dough, level 1-4
Ingredients
400g plain flour, 250ml warm water, 1/2 tsp sugar, 1sacher active dried yeast (about 2-1/2 tsp), 1-1/2 tsp olive
oil and 1 tsp salt.
Preparation:
Put the flour in the bowl. Mix remaining ingredients in bowl or jug. Run the mixer on speed 1-2, and gradually
add the liquid. As the ingredients incorporate, and the dough ball becomes more formed, increase the speed
to 3-4. Knead for a few minutes on this speed, until the dough ball is smooth. Remove from bowl and divide
into 2-4 pieces. Roll into pizza bases (circles or rectangles) on a floured surface, then place on a baking sheet
or pizza pan. Spread pizza bases with tomato purée and add toppings - mushrooms, ham, olives, sun-dried
tomatoes, spinach, artichoke, etc. Top with dried herbs, mozzarella pieces and a drizzle of olive oil. Bake in
a preheated oven at 200℃/400f/gas 6 for 15-20 minutes, until the toppings are bubbling and golden brown.
White bread, level 3-6
Ingredients:
600g strong white bread flour 1 sachet active dried yeast (about 21/2 tsp) 345ml warm water 1 tbsp sunflower
oil or butter 1 tsp sugar 2 tsp salt
Preparation:
Use the mixing instructions for the pizza dough, then put the dough in a bowl, cover and leave in a warm place
until doubled in size (30-40 minutes). Remove the dough and punch it down to remove the air. Knead lightly
on a floured board, shape into a loaf, cover and leave in a warm place to rise for another 30 minutes. Bake in
a preheated oven at 200℃/400f/gas 6 for 25-30 minutes, until golden and hollow on the bottom.
Poppy Seed Rolls, Level 1-3
Ingredients:
570g strong white bread flour 1 sachet active dried yeast (about 1/2 tsp) 300ml milk (heated slightly) 2 eggs
(room temperature) 1 tbsp sunflower oil 1/2 tsp sugar 2 tsp salt 75g poppy seeds
Preparation:
Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl and leave for 5 minutes. Put the flour and poppy
seeds in the bowl and mix on speed 1, gradually adding the liquid, then increase speed to 2 and mix for five
minutes. Remove the dough to a floured surface, cut into 8-10 pieces, roll into a shape, then place on a grea-
seproof baking sheet. Leave in a warm place until doubled in size. Brush with a little egg or milk, and bake in
a preheated oven at 220℃/425'F/gas 7 for 20-25 minutes, until golden and hollow on the base.
Italian Grass Bread
Ingredients:
575g strong white bread flour, 1 sachet active dried yeast (about 1/2 tsp) ,290ml water 2 tbsp olive oil, 2 tsp
sugar 2 tsp salt, 4 tbsp mixed dried herbs.
Preparation:
Mix the water, oil, sugar, salt and yeast in a jug or bowl and leave for 5 minutes. Put the flour and dried herbs
in the bowl and mix on speed 1, gradually adding the liquid, then increase speed to 2 and mix for 5 minutes.
Place the dough in a bowl, cover and leave in a warm place until doubled in size (20-30 minutes). Place on
a floured surface, knead gently to remove air, then shape, place on a baking tray, and leave in a warm place
until doubled in size. Bake in a preheated oven at 200oC/400f/gas 6 for 25 minutes or until golden and hollow
on the bottom.
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