Pizza Dough - Tower Hobbies T11001 Safety And Instruction Manual

Focaccia
Use Basic or Quick Programme.
Ingredients
• ⁄ cup water at room temp
2
3
• 2 tbsp olive oil
• 1 tsp salt
• 2¼ cups strong white bread flour
• 2 tsp mixture of freshly chopped thyme,
marjoram and sage
• 1 tsp white sugar
• 1 tsp dried yeast
This will make a small (approx. 500g) rounded
loaf. If you use dried herbs, reduce the quantity
by half as dried herbs have a stronger flavour.
Tomato Bread
Use Basic or Quick Programme.
Ingredients
• 1 cup* water at room temp
• 2 tbsp olive oil
• ½ tsp salt
• 3
⁄ cups strong white bread flour
1
3
• 30 g (2¼oz) sundried tomatoes
• ½ tsp dried yeast
* Made up from the water used to soak the
tomatoes plus fresh water. (see below)
Firstly, soak the tomatoes in a little hot water for
15 min. Drain and chop into pieces, reserving
the water. You can add the tomatoes together
with all the other ingredients at the beginning
of the programme. This will give a blended
character to the loaf. Alternatively, you can add
the tomatoes midway through the cycle. This
will retain their individual character and give
more flavour to the bread.

Pizza Dough

Use the Dough Programme.
Ingredients
• 1½ cups water at room temp
• 2½ tbsp olive oil
• 4½ cups strong white bread flour
• 2½ tbsp sugar
• 1½ tsp salt
• 2¼ tsp dried yeast
This should be sufficient for three 12" (300mm)
Pizza bases. Roll into circles on a floured
surface and pinch the edges up to form a rim.
Place on a greased baking sheet, cover with the
pizza toppings of your choice and bake at Gas
Mk.6 / 200ºC /400ºF for 15 mins. If desired, you
can re-prove the dough for 10 - 20 mins. By
covering the formed base with
a cloth and leaving it in a warm place on the
greased baking sheet before adding toppings.
more flavour to the bread.
Swiss Buns
Use the Dough Programme.
Ingredients
• ⁄ cup water at room temp
2
3
• 2 eggs, beaten
• 2 tbsp margarine
• 3 cups strong white bread flour
• 2 tbsp sugar
• ½ tsp salt
• 2 tsp dried yeast
When the programme is completed, mould into
15 torpedo shapes on a greased baking sheet.
Leave the dough to re-prove for 10 -20 mins
(see pizza dough, above).
Helpline: +44 (0) 844 984 0055
Safety and Instruction Manual
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