Recipe as By Harini Sankarnarayan From Home Bakers Guild
Like I promised, let me start off the bread week competition with the pizza bread.
Ingredients
1 1/2 cups all purpose flour
1 tbs vital gluten (optional)
3/4 cup water
1 tsp instant yeast
1 tbs sugar
1 tsp salt
2 tbs olive oil
For the sauce
4 to 5 tbs of tomato puree
2 cloves of garlic
salt, sugar and pepper to taste
herbs of choice ( I used basil and oregano)
Toppings
a couple of spoonfulls of finely sliced onions, chopped peppers, a few cherry tomatoes, a few olives, grated mozzerella and Cheddar.
Method
Bring all the ingredients for the bread together and knead to make a very soft and pliable dough. The water is only an approximation. Use more or less as required. Place dough in an oiled bowl and cover with a plastic wrap until doubled. In meantime prepare your sauce. In saucepan saute the chopped cloves of garlic in a little bit of olive oil, add tomato puree, seasoning and herbs and cook to a sauce like consistency.
When the dough has doubled turn on to a floured counter or a silicon mat and gently press down to remove the air. Stretch or roll the dough into an 8 inch circle. Make criscorss, intersecting cuts at the center of the dough (Totally 4 in number) making sure you do not cut all the way to the edge. You should have 8 triangular cuts in the center. On the outer edge spread the sauce and the toppings and cheese. (do not use too much or you will find it difficult to shape) Pull back each triangle from the center to the outer corner and tuck under. Transfer to a baking tray and cover with a plastic wrap and allow to almost double. Bake in a hot oven at 200C for about 20 minutes until golden and the cheese is bubbly. Serve hot
Like I promised, let me start off the bread week competition with the pizza bread.
Ingredients
1 1/2 cups all purpose flour
1 tbs vital gluten (optional)
3/4 cup water
1 tsp instant yeast
1 tbs sugar
1 tsp salt
2 tbs olive oil
For the sauce
4 to 5 tbs of tomato puree
2 cloves of garlic
salt, sugar and pepper to taste
herbs of choice ( I used basil and oregano)
Toppings
a couple of spoonfulls of finely sliced onions, chopped peppers, a few cherry tomatoes, a few olives, grated mozzerella and Cheddar.
Method
Bring all the ingredients for the bread together and knead to make a very soft and pliable dough. The water is only an approximation. Use more or less as required. Place dough in an oiled bowl and cover with a plastic wrap until doubled. In meantime prepare your sauce. In saucepan saute the chopped cloves of garlic in a little bit of olive oil, add tomato puree, seasoning and herbs and cook to a sauce like consistency.
When the dough has doubled turn on to a floured counter or a silicon mat and gently press down to remove the air. Stretch or roll the dough into an 8 inch circle. Make criscorss, intersecting cuts at the center of the dough (Totally 4 in number) making sure you do not cut all the way to the edge. You should have 8 triangular cuts in the center. On the outer edge spread the sauce and the toppings and cheese. (do not use too much or you will find it difficult to shape) Pull back each triangle from the center to the outer corner and tuck under. Transfer to a baking tray and cover with a plastic wrap and allow to almost double. Bake in a hot oven at 200C for about 20 minutes until golden and the cheese is bubbly. Serve hot
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