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Pizza dough
Savoury loaf
dough hook
× 6
bowl
bowl
For 4 pizza:
• 600 g flour
• 320 ml lukewarm
water
• 4 tbsp olive oil
• 12 g dried baker’s
yeast
• Salt
• 200 g flour
• 4 eggs
• 11 g baking powder
• 10 cl milk
• 5 cl olive oil
• 12 sun-dried tomatoes
• 200 g feta cheese
• 15 pitted green olives
• A pinch of curry
powder (optional)
• Salt and pepper
Put the flour, olive oil, yeast and salt into the stainless
steel bowl fitted with the dough hook. Fit the lid. Switch
on to speed 2. Versez l’eau tiède et laissez tourner
pendant 2 minutes jusqu’à ce que la pâte forme une
belle boule. Pour in the lukewarm water and leave to
mix for 2 minutes until the dough forms a ball. Leave
to rise until the dough has doubled in size. Roll out and
shape according to use.
Preheat the oven to 180°C. Butter a loaf tin and dust
with flour. In the stainless steel bowl with the mixer
attached and the lid on, mix together the flour, eggs
and yeast, starting on speed 2 then increasing to speed
4 for 30 seconds. Add the olive oil and cold milk, and
mix together for 2 minutes. Switch to minimum speed
and add the dried tomatoes, feta, green olives (cut into
pieces) and curry powder. Season with salt and pepper.
Pour the mixture into the tin and put into the oven for
45 to 60 minutes, depending on the oven. Pierce with
a knife to check that it is cooked.
Tip: replace the feta with mozzarella and add a few
chopped basil leaves.
beater
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EN
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Summary of Contents for Masterchef Grande
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Page 131: ...08 09 6 4 600 320 4 12 200 4 11 100 5 12 200 15 2 2 180 C 2 4 30 2 45 60 UK 128 129...
Page 133: ...08 09 x 6 8 400 70 20 40 300 120 240 6 6 2 2 3 2 10 3 180 C 40 BG 130 131...
Page 134: ...12 350 200 100 50 500 10 50 200 4 2 100 10 1 3 2 2 350 1 30 2 30 3 2 3 7 3 2 35 C 3 180 C 25...
Page 140: ...250 125 30 80 1 6 300 3 50 3 80 80 2 2 4 210 C 28 4 15 25 180 C 80 5 15 x 6 8...
Page 145: ...08 09 6 4 600 320 4 12 200 4 11 100 50 12 200 15 2 2 180 C 2 4 30 2 45 60 e BG 142 143...