Wednesday, 24 September 2014

# 395 Pizza loaf

Wow, it's 5 months today since I last posted anything here. I have missed my blogs but have been busy with other things and time just seems to slip by so fast...

Anyway, I plan on making more of an effort to blog more regularly. I'm starting again with a recipe for a bread we all love, hope you enjoy it too if you try it.



Pizza loaf

20 g fresh yeast
400 g strong white flour
1 tablespoon olive oil
260 ml lukewarm water
Pinch of salt
2 teaspoons dried oregano
2 teaspoons dried basil
1 tablespoon finely chopped onion
4 slices prosciutto cut into strips

Dissolve the yeast in the water.

Pour the flour into the bowl of your stand mixer, open a well in the centre and add the olive oil, dried herbs, chopped onion, prosciutto and salt. Pour the yeast mixture and knead with the dough hook for a few minutes until all the ingredients are well combined.

Tip the dough on to a clean work surface and knead for 5-10 minutes until it's elastic and smooth.

Grease the bowl you used to knead the dough with a little olive oil, shape the dough into a ball and place in the bowl. Cover with clingfilm and prove until doubled in size.

Knock the dough back, knead for a few seconds, shape, dust with flour flour and put in a baking tray. Cover with clingfilm and allow to prove a second time until it doubles in size.

Bake in a preheated oven at 220ºC for 10 minutes, then reduce the temperature to 180ºC and bake for a further 20 minutes.

Check if the loaf is ready by tapping its bottom, if it sounds hollow it's done. Remove from the oven and cool on a wire rack.

Enjoy.


Paula