26Helpful hints and tips
•300 ml water
•10 g salt Preparation:
Put flour and salt in a large bowl. Dissolve the yeast in the water. Add to the flour. Work all ingredients into a uniform dough. Let the dough rise. It must double its size. Cut the dough into pieces, form into rolls and place on the greased baking tray or patisserie tray (a special accessory). Let the rolls rise again for approx. 25 minutes.
Cut a cross in the rolls before you bake them. Put poppy, caraway or sesame seeds on the top.
Setting
P 4 ROLLS
Shelf position
3
Time
25 min.
PIZZA (for 1 flat baking tray or 2 round tins)
Ingredients for the dough:
•300 g flour, type 405
•200 ml water
•14 g yeast
•2 tablespoons oil
•3 g salt
Preparation of the dough:
Crumble yeast into a bowl and dissolve in tepid water. Mix the salt into the flour and add it with the oil to the bowl. Knead the ingredients until a workable dough that does not stick to the bowl is produced. Then cover the dough and leave to rise until it doubles in volume.
Ingredients for the topping:
•2 tins of peeled, chopped tomatoes (800 g)
•100 g salami, cut into slices, then quartered,
•
•Oregano or pizza herbs
As a variation on the topping, button mushrooms or ham can also be used. Preparation:
Sieve off the tomato juice. (Can be used for sauce.) Roll out the dough, place on a greased baking tray. Prick dough well all over with a fork. Place the ingredients for the topping on the base in the order given. Distribute the Feta or mozzarella evenly. Finally sprinkle on the oregano.
Setting
P 5 PIZZA
Shelf position
3
Time
25 min.
QUICHE LORRAINE Ingredients for the pastry:
•250 g flour, type 405
•125 g butter
•60 ml water
