Pizza Bread
Apr 18, 2020 16:59:03 GMT -5
Post by Honoria on Apr 18, 2020 16:59:03 GMT -5
Pizza Bread
Ingredients
2 1/4 lb of strong white flour, plus extra for dusting
1/4 oz of sugar
3/4 oz of fresh yeast
3 1/16 fl oz of olive oil
1 1/16 pint of water, lukewarm
1 1/16 oz of salt
7 1/16 oz of mature cheddar, grated
3 1/2 oz of tomato paste
Method
Preheat the oven to 392°F/gas mark 6
Place the sugar and flour in a mixing bowl with a dough hook attachment
2 1/4 lb of strong white flour
1/4 oz of sugar
In a separate bowl, mix together the olive oil, yeast and water and leave to stand for 5 minutes
3 1/16 fl oz of olive oil
3/4 oz of fresh yeast
1 1/16 pint of water
Add the wet components to the dry components and mix on a slow speed for 5 minutes. Add the salt and then mix for a further 5 minutes
1 1/16 oz of salt
Remove from the bowl and knead for 2 minutes. Place into a container and cover with cling film, leave to prove in a warm place for 1 hour
Once proved, lightly flour the work surface, remove from the container and knock back. Knead for a further 2 minutes
Lightly dust the work surface with flour and use a rolling pin to roll the dough out to 1/4 in thick. Cover the area with tomato purée and grated cheese
7 1/16 oz of mature cheddar
3 1/2 oz of tomato paste
Starting for the top, roll the mix up in a spiral. Nip the dough closed. Use a knife to slice the roll into 2 in thick pieces
Line a baking tray with greaseproof paper and place the dough on the tray. Cover with cling film and leave in a warm place to double in size
Remove the cling film and cook in the preheated oven. Turn every 5 minutes and cook until the bread is golden and firm. Allow to cool on a wire rack before serving
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Ingredients
2 1/4 lb of strong white flour, plus extra for dusting
1/4 oz of sugar
3/4 oz of fresh yeast
3 1/16 fl oz of olive oil
1 1/16 pint of water, lukewarm
1 1/16 oz of salt
7 1/16 oz of mature cheddar, grated
3 1/2 oz of tomato paste
Method
Preheat the oven to 392°F/gas mark 6
Place the sugar and flour in a mixing bowl with a dough hook attachment
2 1/4 lb of strong white flour
1/4 oz of sugar
In a separate bowl, mix together the olive oil, yeast and water and leave to stand for 5 minutes
3 1/16 fl oz of olive oil
3/4 oz of fresh yeast
1 1/16 pint of water
Add the wet components to the dry components and mix on a slow speed for 5 minutes. Add the salt and then mix for a further 5 minutes
1 1/16 oz of salt
Remove from the bowl and knead for 2 minutes. Place into a container and cover with cling film, leave to prove in a warm place for 1 hour
Once proved, lightly flour the work surface, remove from the container and knock back. Knead for a further 2 minutes
Lightly dust the work surface with flour and use a rolling pin to roll the dough out to 1/4 in thick. Cover the area with tomato purée and grated cheese
7 1/16 oz of mature cheddar
3 1/2 oz of tomato paste
Starting for the top, roll the mix up in a spiral. Nip the dough closed. Use a knife to slice the roll into 2 in thick pieces
Line a baking tray with greaseproof paper and place the dough on the tray. Cover with cling film and leave in a warm place to double in size
Remove the cling film and cook in the preheated oven. Turn every 5 minutes and cook until the bread is golden and firm. Allow to cool on a wire rack before serving
link