17
Recipes - Dough Hook
Method:
1
Put the flour, yeast, sugar and salt in the Mixing Bowl.
2
Fit the Dough Hook Assembly and Bowl Cover.
3
Select setting 4 and gradually add the water. When all the water has
been added, add the oil and reduce to setting 2 to knead for 5
minutes.
4
Remove the Dough Hook Assembly and then cover the Mixing Bowl
with a clean tea towel and leave the dough to rise for 1 hour until
doubled in size.
5
On a lightly floured surface, knead the dough for 1 minute and then
shape into 12 equal sized rolls. Place on a baking tray lined with
non-stick baking paper. Cover the rolls with a clean tea towel and
leave to rise for 30 minutes. Preheat the oven to 200°C / Gas Mark 6.
6
Dust the tops with flour or glaze the rolls with a little beaten egg
and sprinkle with seeds.
7
Bake for 15-20 minutes until golden brown and are hollow when
tapped on the base.
Ingredients:
•
500g white spelt flour, plus a
little extra for dusting
•
7g sachet fast action dried
yeast
•
1 level tsp caster sugar
•
½ level tsp salt
•
300ml warm water
(30°C – 36°C)
•
1 tbsp sunflower oil
Glaze:
•
Beaten egg
•
Seeds such as poppy,
pumpkin or sunflower
White Spelt Rolls (makes 12)
Preparation time: 10 minutes plus rising time
Cooking Time: 15-20 minutes
Method:
1
Put the flour, yeast, sugar and salt into the Mixing Bowl. Fit the
Dough Hook Assembly and Bowl Cover.
2
Select setting 4 and with the mixer running, gradually add the water
and 50ml oil, until the dough forms a ball.
3
Reduce to setting 2 and knead for 5 minutes.
4
Remove the Bowl Cover and Dough Hook Assembly. Cover the
Mixing Bowl with a damp tea towel and leave the dough to rise in a
warm place until doubled in size (approximately 1 - 1½ hours).
5
Line a baking tray with non-stick baking paper.
6
Sprinkle a little flour on the work surface, remove the dough from
the Mixing Bowl and knead lightly. Shape into a circle, flatten
slightly and place on the baking tray.
7
Brush the top with olive oil then dimple the surface with your
fingers, sprinkle with rock salt and stud with sprigs of rosemary.
Leave to rise for about an hour, loosely covered with cling film.
8
Preheat the oven to 210°C/ Gas Mark 7 and bake for 20-25 minutes
until golden brown, well risen and hollow when tapped on the base.
9
Whilst still warm, drizzle a little more oil over the surface and serve
warm or cold.
Ingredients:
•
500g strong white bread flour
•
7g sachet fast action dried
yeast
•
1 level tsp caster sugar
•
2 level tsp salt
•
300ml warm water
(30°C-36°C)
•
50ml olive oil (plus extra for
glazing)
•
A little rock salt
•
2 - 3 fresh rosemary sprigs
Focaccia
Preparation time: 15 minutes plus approximately 2½ hours rising
Cooking time: 25 minutes
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