Recipe by Rachael
What you need
- 1kg high grade flour
- 15g yeast
- 15g salt
- 15g sugar
- 30ml oil
- 650ml warm water
What to do
- Add all of the ingredients in the order they are listed above, to the bowl of a stand mixer. Mix, using the dough hook attachment on the ‘dough kneading’ setting, until it comes together. Continue to mix for 10 minutes – this develops the gluten in the flour.
- After 10 minutes, remove the dough hook, cover the bowl with a clean tea towel and leave the dough to rise in a warm spot until it doubles in size – around 60-90 minutes.
- Once the dough has doubled in size, turn it out onto a clean, floured bench. From here your bread dough is ready to use!
TIP: To check if your bread is cooked, tap on the bottom of the loaf – it should sound hollow.
Bread rolls – Roll the dough into balls, place into greased muffin trays and bake at 180°C for 15 minutes, or until they are golden and sound hollow when tapped.
Pizza bases – Divide the dough into fist-sized balls. On a floured surface, roll the dough out to the thickness you like your pizzas to be. Place on greased trays and top with your favourite toppings. Cook in a preheated oven at 180°C, until your toppings are cooked through and the crust is golden.
Bread loaves – Divide the dough into two and shape into loaves, then place onto a greased tray and bake at 200°C for 20-25 minutes.
Focaccia – Use half the dough recipe. Oil a baking pan and place the dough in the pan. Push the dough into the pan and leave to rise until doubled in size. Drizzle with oil and sprinkle with rock salt, rosemary and tomatoes. Push your fingers into the dough to get the dimple effect and bake at 190°C for 15-20 minutes.
One Mother to Another EATS is a collation of recipes from household names, chefs and everyday mums designed to fund the ongoing support of mums and carers in hospital with sick children.