Yesterday in Kitchen we got to cook a full menu, and what a great meal it was. We had Creamy Roast Pumpkin Fettucine with home made pasta, Moroccan Couscous and mini apple pies for dessert! You can read about what we did in these reports from Luke, Kelly and Sarah. You can also download the recipes below.
This is the recipe for the pizza dough we made in Kitchen last week. Why not give it a go at home this weekend and treat your family to some special home-made pizzas!
Makes the equivilent of a medium size loaf in a 700 gram tin.
- 430 grams (3 cups) Bakers Flour
- 2 teaspoons dry active yeast
- 1 1/2 tsp bread improver
- 1 1/2 tsp salt
- 1 tsp sugar
- 300 ml warm – hot water
- 2 teaspoons olive oil
- Collect ingredients and utensils.
- Carefully measure the exact amounts.
- Combine all dry ingredients in a large bowl.
- Combine wet ingredients in a small bowl or jug.
- Stir yeast and oil mixture into dry ingredients and using a spatula. Combine to form a firm, but moist dough. Turn out onto a lightly floured surface. Knead gently until smooth (a few minutes only).
- Place dough in a large lightly oiled bowl. Cover with lightly oiled plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
- Preheat oven to 200°C/180°C fan-forced. Lightly dust a bread tin with flour and semolina
- Divide the dough and form into the required loaves, rolls or pizza bases.
- If making pizza bases roll out immediately and sprinkle with your favourite toppings.
- If making bread or rolls, shape, (place loaves into bread tins or rolls onto a floured tray), spray with water, or brush with glaze, sprinkle with seeds and allow to prove (rise) until double in size.
- Bake in a hot oven for about 15 – 30 minutes (depending on the size of the product you have made) or until golden. Note: When cooked, the base of the bread or rolls should sound hollow when tapped.
- Cool on a wire rack.