Dubliner® Cheese½ cup mozzarella, gratedTorn basil leavesBlack olivesRed onion, thinly slicedYellow bell pepper, thinly sliced1 teaspoon chili flakes, optional
Instructions
In a large mixing bowl, combine the warm water, dry active yeast, and the granulated sugar. Use a whisk to mix, and begin dissolving the yeast. Scrape the sides of the bowl with a rubber spatula, and let the mixture rest at room temperature for 5 minutes to activate the yeast.
Add the olive oil, all purpose flour, and kosher salt to the bowl. Use a wooden spoon, or a Danish dough whisk to mix until a shaggy dough forms, and there are no dry patches of flour. Scrape down the sides of the bowl, then cover the bowl with a clean kitchen towel, and let it rest for 10 minutes on the counter at room temperature.
With clean, damp hands, reach into the bowl and gently lift one side of the dough up, stretching it as far as it will go without tearing. Fold the side of dough over the ball, and work your way around the dough, lifting up, stretching, and folding the dough back over itself. Cover the bowl with the kitchen towel, and let rest for another 15 minutes.
Stretch and fold the dough once more, then cover the bowl with plastic wrap, and let the dough rise in a warm place at room temperature for about an hour, until doubled in size.
Meanwhile make the pizza: in a small mixing bowl, combine the crushed tomatoes, kosher salt, minced garlic, and dried oregano. Stir to combine, and set aside.
Preheat the oven to 450 degrees F. Drizzle 2 tablespoons of olive oil into a rectangular 9×13 inch baking pan, making sure to coat the sides of the pan.
Pour the risen dough out into the prepared baking pan, lightly oil your hands, and use them to stretch the dough out into the corners of the pan until it covers the bottom of the pan. Cover the pan with a kitchen towel, and let the dough rest for another 40-45 minutes while the oven preheats.
After the second rise, make sure the dough is evenly stretched to the corners of the baking pan. Spoon 1 ½ cups of the sauce over the top of the dough. Use your fingertips to dimple the sauce down into the dough. Don’t be afraid to get your hands a bit messy.
Bake the pizza for 10-12 minutes. Remove the pizza from the oven, and spoon on the remaining ½ cup of sauce, and layer on all of the toppings. Bake for another 12-15 minutes until the cheese is bubbling.
Use a spatula to remove the pizza from the pan. Top the pan pizza with torn basil leaves, and serve immediately. Kitchen shears are useful for slicing up the pizza.
This is a Japanese tear-and-share loaf of bread with the most wonderful pillowy soft texture. It’s inspired by the Yudane and Tangzhong method where a little bit of flour and water or milk (both in this case) are cooked together to make a white sauce before mixing in the remaining ingredients. This method pre-gelatinises the starch in the flour allowing it to absorb more liquid, giving you a super-light loaf that stays fresh for longer as it retains the moisture.
It also is divine with cinnamon, cardamom,dried fruit and/or candied peel added as a sweet treat.
Here’s the recipe 👇🏽 below in Comments in 2 parts! Happy baking 🧡
This bread can be made so easily using a Thermomix @thermomixukandireland too!Edited · 3h
rachelallencooksVerifiedThis quantity will make one 23 cm tear-and-share loaf.
50g water 50g milk 15g strong white flour
375g strong white flour 15g milk powder 25g caster sugar 1 teaspoon salt 115g milk 1 egg, beaten 25g fresh yeast or 12g dried yeast 50g butter, melted
Pour the water and the milk into a small saucepan and bring to the boil. Add in the 15g of flour & cook, whisking all the time, over the heat for a couple of minutes until the liquid has thickened to a white sauce. Tip the white sauce into a bowl & cool. Place the 375g of strong white flour in a mixing bowl, or the bowl of an electric food mixer (with the dough hook attached) ) with the milk powder, the sugar & the salt, & mix. Now place the milk in a separate bowl & add in the beaten egg, the yeast,the melted butter & the white sauce. Stir then pour all of this liquid into the dry ingredients & mix to a dough. Knead for 8-10 minutes by hand or in the machine until you have a smooth and almost springy dough, don’t add flour while you’re kneading, the dough is supposed to be slightly sticky. When I’m using a stand mixer for this I scrape down the sides of the bowl a couple of times during kneading. When the dough has been kneaded enough it will be smooth on the outside. Press it with a floured finger and the dent that you make with your finger should spring back a little bit. Place the dough into a bowl that’s large enough to take the dough when doubled in size (or leave it in the stand mixer bowl) & cover the bowl with a clean tea towel or a plate. Place it somewhere warm, not above 45’C, or just standing on the counter in your kitchen and allow the dough to double in size, this may take 2 hours. If you wish you can place the covered bowl of dough in the fridge overnight. When the dough has doubled in size, using a floured fist, punch the dough down to knock it back then knead it for just 1 minute. Brush a 23cm spring-form tin with melted butter, then dust with flour. Divide the dough into 8 equal pieces, each weighing about 90g. Keep all dough covered with a clean tea towel while you work with one ball of dough. On a very lightly floured work surface, place one ball of dough.2 likesReply
rachelallencooksVerifiedOn a very lightly floured work surface, place one ball of dough. Fold the edges, all the way round, into the centre of the ball of dough, squashing it down in the centre as you go. Turn the ball over so that the folded side is on the underside and the smooth side is on top. Roll the ball gently under the palm of your hand to make a round roll then place into the prepared tin. Repeat with all the other balls of dough so that you end up with 7 around the sides, spaced apart, and one ball in the centre. Now cover with the tea towel again and place on the worktop or somewhere a little warmer, again not above 45’C , and allow to rise again until almost doubled in size, about 35-45 minutes. Preheat an oven to 200’C. The dough is ready when you make a little dent with a floured finger and it doesn’t spring back. Also, the balls of dough should have joined together at this stage. Whisk the egg with a pinch of salt and brush very gently over the top of the risen bread. Place the bread in the lower part of the preheated oven to bake for 30-40 minutes. The dough, out of the tin, should sound hollow when you tap it on the base. If you wish you can bake the bread out of the tin for the last 5 minutes of cooking time. Place on a wire rack to cool.2 likesReply
leanwithlesleyLooks delicious, reminds me of your ciabatta/tabata 😂❤️Reply
350g/12oz Odlums Coarse Wholemeal
25g/1oz Odlums Wheat Bran
1 tablespoon Shamrock Light Muscovado Sugar
or Rowse Honey
Pinch of Salt
1 teaspoon Shamrock Bread Soda (sieved)
1 tablespoon Vegetable Oil
300ml / ½ pint Milk
125g Carton Yoghurt (Natural or Hazelnut)
Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl and mix well together.
3. Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite “wet”.
4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool.
6. Bread cuts better if left until the next day.
Variation
The following can be mixed in with the dry ingredients:
50g/2oz Shamrock Apricots (chopped)
Handful of Shamrock Chopped Walnuts
1 Tablespoon of Sunflower Seeds
Sprinkle Odlums Oatflakes or sesame seeds on top of bread before baking.
Ballymaloe Cookery
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