Thursday, 19 June 2014

Versatile Italian Dough ...

It's all about having a basic recipe that you can tweek.  This is one of mine.  If you get this bit right the sky is the limit.  I did, however, destroy Mum's kitchen as this recipe requires plenty of room and a dustbuster!!


12oz Strong White Flour
2 Glugs Olive Oil
1 Sachet of Yeast
8 fl oz Warm Water
Pinch of Salt
Pinch of Dried Herbs (of your choice)

Take a glass mixing bowl and gently warm it in the oven at about 70 degrees.  Add the flour, olive oil, herbs and yeast then mix in the warm water slowly.  Kneed the dough then put back in the oven until risen.  This forms the basis for your pizza or calzone (folded pizza - a bit like a pasty).  


On this occasion I made a flavoured bread.  For this you should chop sundried tomatoes, roquefort, onion, sliced garlic and olives and basil leaves  Stuff these ingredients randomly into the dough whilst kneeding then place back in the oven at 170 degrees for 20 minutes on a baking tray.  Easy peasy but an effective accompaniment for pasta or with a ploughman's lunch.  Yum!!

Yummy Bread!

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