Tear N Share Garlic Pizza Bread By Hand Or Machine |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This is my own recipe and not copied or adapted. It is also an awesome pizza base but simply converted into a Tear n' Share style of flat bread, great for snacks, appetizer, side dish or can be used for making a nice light pizza base. Read more . There are 2 tricks (I call them that because they make a huge difference in the outcome). Ingredients:
this is suitable for making by hand or bread machine. simply add ingredients to you machine in the order instructed in the manual. set the machine to dough or pizza setting but you must rest the dough for 45 minutes further or more if you have time. or if making by hand, see below |
1/2 tsp dried yeast powder |
11oz (300gms) strong white flour (ideally strong bread flour) |
1/2 tsp white granulated sugar |
1/2 oz (15g) butter |
1 tbsp milk powder (this is trick (i) to make it rise & airy) |
1 tsp salt |
7fl oz (210ml) luke warm water |
choose between |
fresh basil, oregano, parsley, dill: or |
italian mixed dried herbs |
2oz low fat spread or butter for blending with the herb topping |
1 tbsp garlic granules or 3 crushed & diced garlic cloves |
Directions:
1. There are 2 tricks (I call them that because they make a huge difference in the outcome).
2. Add the dried yeast to a little of the water, and mix the paste then leave for 15 minutes to work together. When the the liquid has a frothy surface then its ready to use.
3. While waiting for the yeast to work, mix the flour, sugar, salt and Milk Powder (i) together and make sure it is well mixed
4. Melt the butter in the microwave and add it to the remaining water (which should still be luke warm.
5. Add the liquids to the dry mix and use a hard spatula or spoon to mix ingredients together, then when the mix starts to look like a dough, use your hands to work it together.
6. Heavily flour your work surface and nead the dough for a good 10 to 15 minutes, add more flour if the mix is too wet, as the Milk Powder will compensate.
7. Shape the dough in the way you want it, then place onto an edgeless baking sheet or a baking board that you can easily slide the bread from, onto a pizza stone or baking tray. Heavily coat the base of the sheet or tray or stone with semolina, as this acts as like wee ballbearings and helps the shift from the dough's resting place to the baking sheet.
8. (ii) LEAVE THE DOUGH TO RISE FOR AT LEAST 1 HOUR or more if you have time. Make the dough in the morning if you want, for baking at night
9. Preheat your oven to (220c/425f gas mark 7) with the sheet or stone in the oven for at least 30 minutes, or better up to 45 minutes.
10. Melt the butter add the chopped fresh or dried herbs, and garlic, mix well and then very quickly coat the top of the bread with using a pastry brush and then transfer the bread to your pre-heated baking sheet/stone.
11. Slip into the oven on the middle shelf.
12. If it has not puffed up, allow an extra 3 to 5 minutes.
|
|