Best Bread Rolls
Fast Focaccia
Perfect Pizza
Ingredients to make 6 bread rolls: 225g strong white plain
flour, ½ x 5ml spoon of salt, 1 (6g) sachet of easy-blend yeast,
150ml warm water, 2 x 15ml spoons of olive oil.
Collect all equipment before you start.
Pre-heat the oven Gas 8 / 230°C.
1. Grease a baking sheet with about 1 x 5ml spoon of olive oil.
2. Sprinkle some flour over the oil and shake off the excess.
3. In a bowl, mix together the flour, salt and easy-blend
yeast.
4. Measure 150ml of warm water into a jug and add 2 x 15ml
spoons of olive oil. Make a well in the flour and add the oil and
water.
5. Mix together with a palette knife until the mixture forms a
ball of dough. Add more water if it is too dry. Gather the
dough together with one hand.
6. Sprinkle some flour on the table. At this point it’s a good
idea to fill your mixing bowl with warm water – it will be easier
to wash up later.
7. Knead the dough for 10 minutes. This involves stretching
and pressing the dough, using the ‘heel’ of your hand.
8. The dough should now be smooth and springy. Put it in an
oiled bowl and cover with cling film. Leave in a warm place for
at least 30 minutes for the dough to rise.
9. The dough should now be at least double in size.
10. ‘Knock back’ the dough – this means that you need to
squash out all the air so that the dough returns to its original
size.
11. Knead the dough for a few more minutes.
12. Cut into 6 equal sized pieces, ready to shape into rolls.
13. For a plain roll, draw the edges to the top and rock the
dough backwards and forwards to make it smooth. Turn the
roll over and make it into a round shape. Put on the prepared
baking sheet.
14. To make a cottage roll, tear off a small piece of dough and
shape each piece as if you are making a plain roll. Put the small
ball of dough on top of larger one and press down with a
floured finger.
15. To make a knot, roll the dough into a thin strip about 20cm
long. It’s easier to do this on an area of table with little or no
flour.
16. Tie the strip of dough into a knot.
17. To make a plait, divide the dough into 3 pieces and roll
each into a strip about 15cm long. Squeeze together at one
end.
18. Plait the dough by alternately bringing the outside strips
to the centre. Tuck the ends under before placing on the
baking sheet.
19. To make a small cob, form a plain roll into an oval shape.
Make two or three cuts through the top.
20. For hedgehog rolls, start with an oval shape and squeeze
the end into a nose. Use a pair of scissors to make snips
across the back.
21. The shaped rolls should look something like this.
22. Cover with a clean tea-towel and leave in a warm place to
prove (rise).
23. After about 30 minutes, they should have almost doubled
in size.
Finishes
Dry flour
Milk wash
Poppy seeds
Sesame seeds
Sunflower seeds
Pumpkin seeds
Grated Cheddar
Grated parmesan
24. There are many ways you can ‘finish’ the rolls before
baking. The seeds etc. will stick better if you brush the rolls
with milk first.
25. Rolls ready to go in the oven.
26. Bake for about 15 – 20 minutes in a pre-heated oven,
gas mark 8 / 230°C. Make sure you use oven gloves.
27. When cooked they should be golden brown and sound
hollow when tapped on the bottom.
Focaccia
1. Make a quantity of bread dough, the same as for the bread
rolls. Knead for 10 minutes as before. Flour the table and
rolling pin.
2. Roll the dough into one large or two smaller circles. (the
full quantity of bread dough will make 4 focaccia approx 20cm
in diameter) Place on the greased and floured baking sheet.
3. Cover with a clean tea-towel or oiled cling film and leave in
a warm place for about 20 minutes.
4. Make indents with your fingertips all over the dough.
5. Drizzle some olive oil over the surface and press a sprig of
rosemary in each ‘hole’.
6. Sprinkle with sea salt.
7. Bake for 10 – 15 minutes until golden brown. Gas 8 / 230°C
Make sure you use oven gloves.
Perfect Pizza
1. Make a quantity of bread dough using 225g strong flour.
This amount will make 2 large or 4 individual pizzas. You can
add 1 x 5ml spoon of dried oregano to the dough for extra
flavour.
2. Roll out the dough and place on a greased and floured
baking sheet.
3. Cover with a clean tea-towel and leave in a warm place for
20 minutes to prove.
4.A selections of toppings: passata, sweetcorn, grated
Cheddar, grated parmesan, bacon, mozzerella cheese,
canned pineapple, black olives, chopped pepper, fresh
tomatoes (skinned and chopped), finely chopped garlic,
sliced mushrooms.
5. Start with the passata – don’t spread it right up to the
edge.
6. Now it’s up to you – add any of the toppings you like.
7. Leave the cheese until last.
8. Drizzle a little olive oil over the top.
9. Bake for 10 – 15 minutes in a hot oven, gas mark 8 / 230°C.
Make sure you use oven gloves.
10. The finished pizza should be golden brown. Eat
immediately.