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 the remaining ingredients in a bowl or jug. Run the mixer at 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 couple of minutes on this speed, till the dough ball is smooth. Remove from the bowl and split into 2-4
pieces. Roll into pizza bases (circles or rectangles) on a floured surface, then lay them on a baking sheet or pizza
tray. Spread the pizza bases with tomato purée and add toppings – mushrooms, ham, olives, sun dried tomatoes,
spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella, and a drizzle of olive oil. Bake in a preheated
oven at 200
°
C/400
°
F/gas 6 for 15-20 minutes, till the toppings are bubbling and golden brown.
Basic White Bread, Level 3-6
Ingredients:
600g strong white bread flour 1 sachet active dried yeast (about 2
½
tsp) 345ml warm water 1 tbsp sunflower oil or
butter 1 tsp sugar 2 tsp salt
Preparation:
Use the mixing instructions for pizza dough, then put the dough in a bowl, cover and leave in a warm place till it’s
doubled in size (30-40 minutes). Remove the dough and punch down to remove air. Knead lightly on a floured
board, shape it into a loaf, or put it in a tin, cover, and leave in a warm place to rise for another 30 minutes. Bake in
a preheated oven at 200
°
C/400
°
F/gas 6 for 25-30 minutes, till golden brown and hollow sounding on the bottom.
Soft Poppy Seed Rolls , Level 1-3
Ingredients:
570g strong white bread flour 1 sachet active dried yeast (about 2
½
tsp) 300ml milk (warmed slightly) 2 eggs (room
temperature) 1 tbsp sunflower oil 1
½
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 at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for five minutes.
Remove the dough to a floured surface, cut into 8-10 pieces, roll into shape, then put on a greaseproof baking
sheet. Leave in a warm place till doubled in size. Brush with a little egg or milk, and bake in a preheated oven at
220
°
C/425
°
F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base.
Italian Herb Bread
Ingredients:
575g strong white bread flour ,1 sachet active dried yeast (about 2
½
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 at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for 5 minutes. Put the
dough in a bowl, cover and leave in a warm place till doubled in size (20-30 minutes). Put on a floured surface,
knead gently to knock out the air, then shape, put on a baking sheet, and leave in the warm till doubled in size.
Bake in a preheated oven at 200
°
C/400
°
F/gas 6 for 25 minutes or till golden brown and hollow sounding on the
bottom.
Coffee & Brandy Ice Cream, Level 5-6
Ingredients:
3 eggs 75g caster sugar, 300ml single cream 2 tbsp instant coffee powder, 300ml double cream 2
½
tbsp brandy.
Preparation:
Add the sugar and eggs to the bowl and process at speed 6 till smooth in texture. In a saucepan, bring the single
cream and coffee just to the boil and stir in the egg and sugar mixture. Put in a heatproof bowl over a simmering
pan of water and cook gently, stirring well, till thick enough to coat the back of a spoon. Strain into a bowl and
leave to cool. Whip the double cream at speed 6 till soft peaks form, then fold into the cold egg and
