Sonntag, 25. Dezember 2016

Pizza Bread Flower

I really don’t want to write too much about this  - only that it is just about one of the best things I have ever eaten!

Not only does it taste fantastic, but it looks so stunning that you won’t even want to eat it, just look at it!

But by then your mouth will be watering so you’ll just have to break off a piece and try it.

You certainly won’t be dissappointed.

Pizza Bread Flower

¼ cup/55g margarine, room temperature
3 T/30g sugar
one 6-oz cube of compressed yeast or 2¼ t dry yeast.
2 t salt
3 cups /300g spelt flour + 2 cups /300g wheat flour

In a small bowl, mix the soft margarine, sugar, and 1 cup/300 ml warm water. Mix in the yeast. Let stand for about 15 minutes. Mix thoroughly. In another bowl, mix salt and flour. Pour in the yeast mixture and knead. Cover and put the dough in a warm place until doubled in size. 

When finished, preheat oven to 400 F/200C.

In the meantime, make the tomato sauce.

Punch the dough down and knead again. Divide into 3 equal parts. Lightly flour the countertop and rolling pin. Roll one of the parts of the dough into a ball and place it in the middle of the floured space. Take the rolling pin and set it on top of the flattened dough and roll out until it is about 1/2 in. thick.

Spread 2/3 cup/150g tomato sauce over the dough.
Roll out another part of the dough as before and cover the first layer. Again spread 2/3 cup/150g tomato sauce over the dough. (Use the remaining sauce for another day.) Roll out the last ball of dough and put it on top.
Place a small glass upside down on top of the dough to mark the middle. Cut the pizza bread in 16 pieces starting in the middle where the glass is and cutting outwards. Take a piece of dough and turn it twice, repeating until all 16 pieces have been turned.

Bake at 400F/200C for about 35 minutes. Perfect for parties and pinics. Also try it with a hazelnut cream or pesto.

Tomato Sauce

olive oil
2 medium sized onions, finely chopped
2 cloves garlic, minced
4 or 5 dried tomatoes in oil, chopped finely
3 T tomato paste
2 cups /450 g puréed tomatoes
1 cup/250 g vegetable broth
2 t curry powder
3 t Thai red curry paste
2 T dried herbs de Provence
1 T soy sauce
2 T ketchup
2 T agave syrup
pepper and salt to taste

Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the dried tomatoes and tomato paste and continue cooking for 5 minutes – this gives the sauce a wonderful dark color and great flavor. Add the tomatoes, vegetable broth and the rest of the ingredients, stirring constantly until the sauce begins to boil. Simmer about 45 minutes or until the desired consistency.

                        All that we had left from a great pizza dish! It was yummy!

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