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Bread
Ingredients
750 g (1 lb 10 oz)
strong plain bread flour
2 sachets instant yeast
1 tbsp sugar
warm water 500-550 ml
(approx. 1 pint)
large sprig of fresh
rosemary
Topping:
olive oil
sea salt
fresh rosemary
Focaccia
Oven Accessory: enamel shelf
1. Combine all the dry ingredients and then gradually add the warm
water until you have a very wet dough.
2. Tip out onto a well floured surface, knead thoroughly with more
flour until dough is pliable (approx. 5 mins.). Place on well oiled
enamel shelf.
3. Pull the dough out to stretch it into all the corners of the enamel
shelf. Prove on Convection 40°C.
4. Remove shelf from oven. Dimple the surface and pour over olive
oil, rosemary and sea salt.
5. Preheat the oven on Convection 220°C.
6. Bake on Convection 220°C for 30 mins.
Ingredients
250 g (9 oz) strong
plain flour
5 ml (1 tsp) dried yeast
5 ml (1 tsp) salt
3 tbsp (45 ml) olive oil
25 g (1 oz) sun-dried
tomato pieces, roughly
chopped
75 ml (3 fl oz passata
75-85 ml (3 fl oz) water
Sun-Dried Tomato Rolls
Oven Accessory: enamel shelf
1. Place the flour, yeast and salt into a bowl. Make a well in the
centre of the flour mixture and pour in the olive oil and sun-dried
tomato pieces.
2. Mix thoroughly, add the passata and enough water to form a soft
dough.
3. Knead dough until elastic, about 10 -15 minutes.
4. Put dough into a lightly oiled bowl, cover with cling film and
allow the dough to rise.
5. Pre-heat the oven on Convection 220°C.
6. When the dough has doubled in size, knock it back and turn out
onto a floured surface. Knead the dough lightly, cut into 4 equal
portions and shape into balls.
7. Place balls on greased enamel shelf, allow to prove.
8. Bake on Convection 220°C for 15 -20 mins.