Wednesday, 17 October 2007

'Night

Okay, got that down so far. Its hard work you know? Am off to bed. Will see what I can find and note down the next few days. Let me know what you think. 'Night.

The Fool Proof Dough

Well actually I'd assembled this for my sister. She loves pizza and stuff, its just the dough she gets stuck with. My experience with this one is that you can do anything with it. Pizza, small pastries, buns, bread, naans.. its really a good one. So, here goes:

You need:

3 mugs flour

3 teaspoons yeast

1 and 1/2 tsp sugar

230 ml or 1 cup very warm water.

1 and 1/2 tsp salt

4 – 5 tablespoons milk

Some oil.

… and this is what you should do..

- make sure the water is HOT. But you should be able to just about bear with holding your finger in for a count of 10.

- put yeast in the cup, add sugar and pour water. Mix, stand aside.

- toss the flour in a large mixing bowl, add salt and milk.

- as soon as the yeast mixture is frothy…..

-

- Add it to the flour. And mix. The dough should be slightly sticky, oil your hands and form into a ball. On no accounts should you use more water or wet your hands!


- Knead it until the ball is soft and spongy. It will remain a wee bit sticky but that’s alright.

- Stick the bowl in a plastic shopping bag and keep it someplace warm. A window sill with lots of sunshine is best. Keep the window closed though! So the dough just gets the sun and no air.

- About an hour and half later, the dough should look like this…

- Punch it down, form a ball and let it rise again

.

- Repeat this at least once.

- Your oven should be pre-heated. Its okay to preheat it at a 100.

- Form your dough, roll it out with the help of some flour.

- Stick it on the tray and bake in the HOT oven for about 15-20 minutes. Don’t forget to switch on the grill!

Some important points:

Yeast DOES NOT like cold! So never stick it in a cool room to rise.

Nor should you put it where the AC can get to it.

Never put anything of yeast in a cold oven.

The oven has to be HOT HOT HOT!

Actually, this recipe is fool-proof. I've been using it since over a year and its always perfect. You can even make small flatbreads, fill them with mince or whatever u have, close them to crescents and bake!


Why?

Well, I thought it would be a good idea to collect some of the better things I can make in one spot. I love to cook and bake - I hope that comes through :)