Dough Balls and Garlic Butter (V)

A good side or starter. Got the idea from having them from a packet by a famous restaurant chain (you know the one).

Makes 20 Balls

Dough Balls
500g Strong White Flour, plus extra for dusting
1tsp Yeast
1 tsp Caster Sugar
1½ tsp Salt 
300ml Warm Water
1 - 2 tbsp Olive Oil

Garlic Butter
100g Salted Butter
Handful of Chopped Parsley
2 Large Garlic Cloves, crushed

1. For the dough balls in a large bowl mix the flour, salt, sugar, yeast. Then make a well in the bowl and pour the water and give a good mix. It should stick together. If too wet add flour and if it isn't combining add a bit more water. 

2. Take out of the bowl and dust a work surface with flour and knead for 10 minutes (gives those shoulders a workout).

3. Clean the bowl and cover the bowl with olive oil by rubbing it to the side. Add the dough to the bowl and cover with cling film. Leave to prove for an hour or until it doubles in size.

4. Preheat the oven to 200c/180c fan assisted. While the bread proves, mix the butter, garlic and parsley together in a ramekin.

5. Put greaseproof paper on baking trays. Take the dough give a final knead and split into 20 balls (roll between your hands to get the shape). Then put in the middle of the oven for 15 minutes. Serve Warm.

Pepperoni Stuffed Crust Pizza

My 100th Post! Time to celebrate with some Pepperoni pizza. Let's make it stuffed crust. Obviously pick and choose your favourite toppings. 

Makes 1 Pizza

Base
175g Strong Bread flour, extra for dusting

100ml Lukewarm Water
1 tsp Yeast
1 tbsp Olive Oil
Salt

Crust

Butter

1/2 Cloves of Garlic

6/8 Hot Dog Sausages (depending on length)

Tomato Base

250ml Passata 

Basil Leaves, torn

1 Clove of Garlic

1 tsp Oregano

Toppings

Mozzarella Cheese, grated

Pepperoni

Salt and Pepper

1. Preheat the oven to 220/200 fan assisted. Take a circular baking tray or normal baking tray and line with baking paper. For the base add the flour, yeast and salt to a mixing bowl and stir. Make a well in the centre of the bowl and gradually add the water and mix. Once the water is gone add the olive oil and mix. The mixture should be soft and be able to stay together. If too dry add more water, if too wet add more flour.

2. Tip the dough onto a floured surface and knead for about 5 minutes. Then put back in the bowl and leave to prove for 30 minutes (cover with cling film)

3. While it is proving, make the sauce by mixing the tomato ingredients with seasoning in a measuring jug.  Also for the crust melt the butter and mix the garlic. 

4. After it has proved tip onto a floured surface and foll out to a circular shape. If you want to be adventurous try some pizza tossing as this makes it quicker to get the round shape. Then put on the tray. If making stuffed crust make sure it is big so you can overlap the dough over the hot dogs. 

5. Begin with the hotdogs and place them near the edge of the dough. Then cover with the dough so you can't see the hot dogs. Then wash with the melted garlic butter. Then ladle on the tomato sauce, layer the pepperoni and finally add the grated mozzarella cheese. Season with a bit of salt and pepper.

6. Put in the oven for 20-25 minutes. The dough should be cooked through and the cheese golden. Leave to cool for 5 minutes. Serve with green salad, garlic mayo dip, chips, garlic bread or anything you want to party.

Italian Bread (V)

I haven't baked much bread before so I thought I would give it a go. I wanted to make this one a bit different. I had some olives and Sundried tomatoes left over and thought they should go in and eventually it turned into something delicious.

Makes 1 Loaf

500g Strong White Flour
2 Sachets of Yeast
300ml Warm Water
75g Sundried Tomatoes, quartered
100g Green Olives, quartered
100g Black Olives, quartered
Drizzling of Olive Oil
Few Sprigs of Rosemary
Salt and Pepper

1. Add the flour, yeast, salt and pepper to the bowl. Stir it all together. Create a well at the bottom of the mixing bowl.

2. Gradually add the water into the well in the mixing bowl and stir as you go along. It will become doughy then you will be able to kneed the dough. If the dough is too dry; add more water and if its too wet; add more flour.

3. Knead the dough for about 10 minutes. Personally I find it quite relaxing and is a good way to relieve stress. Put cling film over the bowl and leave for about an hour.

4. Preheat the oven to 220/200 fan assisted. After leaving the dough to rise its time to add the olives, tomatoes and olive oil. You begin by flattening the bread out and putting about a third of the olives and tomatoes onto the dough. Then you begin to knead so the ingredients mix into the dough. Continue doing this until your out of olives and tomatoes.

5. Add olive oil to the dough and knead in. Begin to shape the dough into a long cylinder shape (See below). Add the rosemary sprigs to the top of the dough and make 3 cuts along the top. Sprinkle with a bit of flour and put in the over for 35 minutes.

Tip:

• Dip in a mixture of balsamic vinegar and olive oil.
• Want to give your bruschetta that bit more depth, toast the bread and top with the tomatoes, red onions etc.
• Makes lovely bread for sandwiches and adds that extra flavour. 
• The oil from the olives and Sundried tomatoes can be used on the bread instead of using olive oil.