12
• Put the dough in a large bowl. Cover this bowl with a
damp cloth and leave the dough to rise in a warm place
for 30 minutes.
• After rising, flatten the dough and roll it up.
• Put the dough in a greased loaf tin and allow it to rise for
another 45 minutes.
• Then bake the bread in the lower part of the preheated
oven at 225 °C for about 10 minutes.
Tips:
• This method can also be used to get the best results with
a packet mix.
• The dough can also be used for making rolls. The above
amount is enough make 8 to 10 rolls.
• Cut the dough into egg-sized pieces. Flatten these pieces
and shape them into rolls.
• Place the rolls on a greased baking tray.
• Brush the rolls with some water and sprinkle them with
sesame or cumin seeds before putting them in the oven.
£ ™ Yeast dough for plaited bread
• 30 g roasted hazelnuts
• 300 g sieved plain white flour
• 40 g sugar
• pinch salt
• 1 medium-sized egg
• approx. 150 ml milk (35 °C)
• 80 g soft margarine or butter
• 40 g fresh yeast or 1 sachet of dried yeast
• baking tray
• Put the metal blade in the bowl and chop the hazelnuts
medium-fine by briefly pressing the pulse (M) button.
Remove the chopped hazelnuts from the bowl.
• Replace the blade with the kneading hook.
• Put the milk with the yeast and the sugar in the bowl.
Mix the ingredients for approx. 15 seconds at speed 3.
• Add the flour, the salt, the margarine (or butter) and the
egg. Knead the ingredients at speed 5 for approx. 3
minutes. Add the chopped hazelnuts almost at the end of
the process.
• Remove the dough from the food processor bowl and put
it in a larger bowl. Cover this bowl with a damp cloth.
Allow the dough to rise for 30 minutes.
• Divide the dough into three parts and shape these parts
into 30 cm long rolls. Place these rolls side by side and
pinch the ends together. Plait the rolls and then pinch the
other ends together.
• Put the plaited dough on a greased baking tray. Let the
dough rise for another 20 minutes.
• Glaze the dough with some melted butter.
• Place the baking tray in the centre of a preheated oven
and bake at 190 °C for 30 to 35 minutes.
£ Cake
• 150 g soft butter
• 150 g sugar
• 1 sachet vanilla sugar
• pinch salt
• 30 ml milk
• 3 eggs
• 150 g self-raising flour
• 25 cm cake tin
• butter to grease the cake tin
• Heat the oven to 160 °C.
• Dice the butter and put butter, sugar, vanilla sugar and
salt in the bowl and mix the ingredients at speed 5.
• Pour lukewarm milk in small quantities through the chute
while the appliance is running. Keep beating till the
mixture is pale and creamy. If necessary, use a spatula to
move mixture sticking to the side of the bowl to the
middle.
• Add the eggs one by one. Do not mix longer than is
necessary to beat each egg in.
• Divide the flour into three portions and add them one by
one (using speed 2 or 3).
• Spoon the cake mixture into the greased and floured tin
and bake for about 1 hour and 15 minutes.
• Allow the cake to cool a few minutes before turning it out
of the tin. Turn it onto a wire rack and leave it to cool.
Tip:
To make a marbled cake, transfer one half of the cake
mixture to another bowl and stir 1 level tbsp sieved cocoa
powder through it. Put the chocolate cake mixture in the
tin and spoon the plain mixture onto it. Use a fork or
spoon to swirl through the mixture to create the marbled
effect.
™ £ Pizza
(for 2 round pizzas)
• 15 g fresh baker's yeast or 1 sachet dry yeast
• 1 tsp sugar
• approx. 150 ml warm water (approx. 35 °C)
• 300 g plain flour
•
1
⁄
2
tsp salt
• 2 level tbsp olive oil
• baking tray
For the topping:
• 1 onion
• 1 clove garlic
• 2 level tbsp olive oil
