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Baking

Baking

Recipe Listing

Bread Basic

Recipes

Ingredients

500g plain white flour
2 x 7g sachets dried yeast
1 tsp sugar
1 tsp salt
1 Tbsp extra virgin olive oil
Water (enough to make a firm dough)

Method

Makes 2 loaves. This can form the basis of other breads, such as pizza, calzone and pitta.

Mix 1 Tbsp flour, the sugar and yeast with a couple of Tbsp tepid water and allow to stand for 20 minutes. This will activate the yeast.

In a large bowl mix flour, 1 Tbsp olive oil, salt. Add yeast mixture and enough water to make up a firm dough and mix well. Cover bowl with damp tea towel and leave in a warm place for an hour.

Remove dough to a floured work bench and knead for five or six minutes.

Divide dough in two, knead each into a loaf shape, put in oiled bread tin, cover with damp tea towel and leave in a warm place for an hour.

Before baking, sprinkle surface of each loaf with flour.

Bake in moderately hot oven (200C) for about 45 minutes, or until top is golden brown and bottom is light brown.  Tap the bottom, it should sound hollow.

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Calzone - The Italian Pastie

Recipes

Ingredients

500 g bread dough which has been proved for an hour (see recipes in Baking)
1 small low fat mozzarella cheese (or packet of grated mozzarella)
350 g lean ham
1/2 tsp grated nutmeg
1 tbsp fresh oregano (or 1/2 tsp dried oregano)
Olive oil to lubricate pan

Method

Makes 2 calzone and serves six as a main meal.

To prepare the filling, chop the ham into small cubes, or if it is bought sliced, cut into strips. Chop the mozzarella into similar small cubes, unless you are using grated packet mozzarella, which will do just as well.

Put both into a mixing bowl with nutmeg and finely chopped oregano and toss together.

To assemble calzone, smear a little olive oil over baking tray (such as a pizza tray), knead dough and cut into halves. Roll out one piece of dough until it is big enough to cover a dinner plate.

Put on oiled baking tray and add half the ham and cheese mix to one side leaving some space where the dough will seal.  Fold other side of dough over the mixture and press the dough together to make a bond. Rub a little plain flour over the top to add a little character. And that's it! Ready for the oven.

You may also put some fresh herbs on the tray when it goes into the oven. The flavours will gently travel into the calzone during baking.

Repeat the process with the other piece of dough and remaining mixture.

Bake in hot oven at about 220C for about 30 minutes. The calzone will tell you when they are ready by sending fantastic aromas wafting through the kitchen.  Serve with a huge salad.

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Olive Bread (Focaccia)

Recipes

Ingredients

250g plain white flour
250g wholemeal flour
(Additional plain flour for kneading)
1 x 7g sachet dried yeast
1 tsp sugar
1 tsp salt (optional*)
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
2 Tbsp olives, stoned and chopped (preferably black)
2 Tbsp fresh herbs of choice (preferably rosemary, parsley, oregano and thyme) or 1 tsp mixed dried herbs
Additional olives for final stage (these may be left un-stoned)
Tepid water
Additional water (enough to make a firm dough)

Method

Along with the olive and wine, bread and other wheat products have been the basis of the Mediterranean diet for centuries. This olive bread is a joy to make and works as well with dried yeast as it does with the fresh variety.

Makes 2 loaves.  Mix 1 Tbsp flour, the sugar and yeast with a couple of Tbsp tepid water and allow to stand for 20 minutes. This will activate the yeast.

In a large bowl mix flour, 1 Tbsp olive oil, salt (if using). Add yeast mixture and additional water to make up a firm dough and mix well. Cover bowl with damp tea towel and leave in a warm place for an hour.

Meanwhile, put remaining oil in frying pan and over medium heat cook onion until it has softened (about 5 minutes).  Stir in chopped olives and herbs and cook briefly (30 seconds or so) then set aside.

Remove dough to a floured work bench and knead for five or six minutes.

Knead in olive/onion/herbs mixture. (It doesn't matter if bits of olive fall out, put them back in).

Divide dough in two, flatten each into a fat pizza shape, put on oiled pizza tin or baking tray, cover with damp tea towel and leave in a warm place for an hour.  Before baking, dimple surface of each loaf with fingers, spread on a little more olive oil, dot olives around. (Sprinkle on a little seas salt - optional).

Bake in moderately hot oven (200C) for about 25 minutes, or until top is golden brown and bottom is light brown.

*Note: Although there are those who believe the contrary, dough will rise perfectly well without salt, and the olives may well be salty enough that you may care to leave seasoning until after bread is cooked.

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Simple White Bread

Recipes

Ingredients

1 tsp sugar
50g fresh yeast or 2 packets dry yeast (14 g or 15 g)
1 kg plain white flour
750 ml water +/-
2 tsp salt
1 Tbsp oil

Method

Makes 1 loaf or 12 rolls.

Dissolve sugar, yeast and 2 Tbsp of the flour in a little water (about 3 Tbsp) and mix well. Allow to stand for 30mins at least.

Put remainder of flour in a large bowl. Stir in yeast mixture. Add water to make up a stiffish dough. Add the salt and oil. Stir well.

Cover bowl with a damp tea towel and leave to prove in a warm place until it has doubled in size (between 45 minutes and 1 hour).

Remove the mixture from the bowl and knead well on floured surface for about five minutes.

Shape into loaf or rolls, put into oiled bread tins or into a baking tray. Cover again with cloth and allow to prove for a further 45 minutes.

Sprinkle with flour.

Bake in oven at 220C for about 45 minutes (large loaves) or 20 minutes (rolls). Test by tapping bottoms. If they sound hollow, they're cooked!

Try eating it warm, dipped into virgin olive oil mixed with crushed garlic and freshly ground black pepper.

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