MegaSack DRAW - This year's winner is user - rgwb
We will be in touch
Right, following on from the pizza base comments in the breadmaker thread, I thought I'd ask what recipes you recommend.
We've been using Jamie Oliver's for a couple of years and even though it rises well, it seems to take an age to roll out the bases (let's say 6-8) and then clear up the mess afterwards. I'm sure we're doing something wrong and it's us not the recipe. But it would be good to know if there's an easier method out there.
TIA
buy a kenwood chef
Use the [url= http://www.phaidon.com/silverspoon/ ]silver spoon[/url] italian recipe book - the pizza dough is tremendous, dry and crispy
I should add that we have an SD255 breadmaker ...
I use one from a Claudia Roden book - makes superb dough imo
I use the one in the Panasonic book but don't let it prove after rolling out, just put on the toppings and straight into the oven. Yum.
I use Jamie's recipe and found that mixing it all on the work surface is best. To clear up the mess just pour small amounts of boiling water from the kettle onto the work surface and all the gunk lifts off easily with a cloth.
Thanks all.
Now I can't find the kneading blade. Probably £stupid for a replacement. Ar5e.
Kneading blade, ya big girl! Use your hands!!
Do it yourself! I find it quite therapeutic. 🙂
I made some last week in an sd255, and forgot I had a kneading blade. Just use the normal one, it'll work out fine.
Ordinary blade works fine for dough in the SD254.
I've never thought to user a processor or anything. You need
1lb hard breadmaking flour I just use the white stuff
tsp salt
tsp sugar
sachet of instant yeast
2 tbl olive oil
abt 10 floz warm water
This will make two good zized bases
Just mix it all up stating with a spoon and the with your hands. Knead it for at least 10mins untill its smooth and elastic. Split it in two and put in an oiled bowl, cover and put somewhere warm untill it doubles in size.
I don't use a rolling pin just spread it out with your hands onto a pizza pan or stone.
A good tip is when you had the water its better to be to wet than dry to start with. you can always add more flour as you Knead.