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BREAD
Bread
Ingredients
450g (1lb) strong bread flour
1 sachet dried yeast
5 ml (1tsp) salt
15g (1tbsp) fat
300 ml (
1/2
pt) warm water
Standard Bread Dough
Makes 2 loaves or 12 rolls
Dish: 2 x 450g (1lb) loaf tin, lightly greased
Oven Accessory: glass tur metal tray
1. In a large bowl, combine the flour, yeast and salt. Rub in the fat.
2. Add the warm water then mix to form a dough.
3. Turn onto a floured surface and knead for 10 mins. Divide into two and place in the loaf tins.
Cover and prove until the dough has doubled in size in a warm place or on
CONVECTION
40°C.
4. Preheat the oven on
CONVECTION 220°C
.
5. Place the two loaf tins side by side on the tray. Cook on
CONVECTION 220°C
for 15- 20
mins.
Wholemeal Bread
Use 225g (8oz) each of wholemeal and strong white bread flour.
Granary Bread
Use 450g (1lb) granary flour instead of strong white bread flour.
TO PROVE DOUGH-
Prove on
CONVECTION 40°C
until dough has doubled in size
The microwave is also useful for defrosting and warming frozen bread products, taking individual slices or items from the freezer as required.
Ingredients
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
3 ml (
1/2
tsp) salt
10ml (2tsp) olive oil
150ml (
1/4
pt) warm water
Topping:
1 red onion, cut into rings
2 cloves garlic, crushed
400g (14oz) tomatoes on the vine
12 pitted black olives
16 capers
30ml (2tbsp) olive oil
5ml (1tsp) chilli flakes
5ml (1tsp) mixed herbs
12 basil leaves
150g (5oz) mozzarella, grated
Pizza Alle Cipole
Dish: bowl, round pizza tray greased
Oven Accessory: glass tur low wire rack on metal tray
1. In a large bowl combine the flour, yeast and salt.
2. Add the oil and gradually add enough warm water until you have a soft dough.
3. Turn onto a floured surface and knead for 10 mins. Roll out to a 25cm (10") circle. Cover,
and prove until the dough has doubled in size in a warm place or on
CONVECTION 40°C
.
4. Place the onion and garlic in a bowl on glass turntable and cook on
HIGH MICROWAVE
for
3 mins.
5. Add the tomatoes, olives, capers and olive oil. Cook on
HIGH MICROWAVE
for 5 mins.
6. Preheat oven on
CONVECTION 230°C
.
7. Spread the topping over the dough and sprinkle with remaining ingredients.
8. Place on low rack and cook on
CONVECTION 230°C
for 15-20 mins.
