with wet baking paper. Place the rolls on this and allow to rise for 15 minutes. Coat with lukewarm water and bake.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220°C (preheated for 5 minutes),gas oven level 2-3
Baking time: 30-40 minutes
Chocolate Cream, Level 5-6
Ingredients:
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch of salt, 1 packet of vanilla
sugar, 1 tablespoon cognac or rum, chocolate flakes.
Preparation:
Beat the cream in the mixing bowl with the whisk until stiff. Remove from the bowl and place somewhere to cool.
Melt the chocolate coating in accordance with the instructions on the packet or in the microwave at 600W for 3
minutes. In the meantime, beat the eggs, sugar, vanilla sugar, cognac or rum and salt in the mixing bowl with the
whisk on speed 2 to form a foam. Add the melted chocolate and stir in evenly on speed 5-6. Leave a little of the
cream for decoration. Add the remaining cream to the creamy mixture and stir in briefly using the pulse function.
Decorate the chocolate cream and serve well cooled.
Pizza dough, Level 1-4
Ingredients
400g plain flour, 250ml warm water, 1/2 tsp sugar, 1sacher active dried yeast (about 2-1/2 tsp), 1-1/2 tsp olive oil
and 1 tsp salt.
Preparation:
Put the flour in the bowl. Mix the remaining ingredients in a bowl or jug. Run the mixer at speed 1-2, and gradually
add the liquid. As the ingredients incorporate, and the dough ball becomes more formed, increase the speed to 3-4.
Knead for a couple of minutes on this speed, till the dough ball is smooth. Remove from the bowl and split into 2-4
pieces. Roll into pizza bases (circles or rectangles) on a floured surface, then lay them on a baking sheet or pizza
tray. Spread the pizza bases with tomato purée and add toppings – mushrooms, ham, olives, sun dried tomatoes,
spinach, artichoke, etc. Top with dried herbs, pieces of mozzarella, and a drizzle of olive oil. Bake in a preheated
oven at 200°C/400°F/gas 6 for 15-20 minutes, till the toppings are bubbling and golden brown.
Basic White Bread, Level 3-6
Ingredients:
600g strong white bread flour 1 sachet active dried yeast (about 2½tsp) 345ml warm water 1 tbsp sunflower oil or
butter 1 tsp sugar 2 tsp salt
Preparation:
Use the mixing instructionsfor pizza dough, then put the dough in a bowl, cover and leave in a warm place till it’s
doubled in size (30-40 minutes). Remove the dough and punch down to remove air. Knead lightly on a floured
board, shape it into a loaf, or put it in a tin, cover, and leave in a warm place to rise for another 30 minutes. Bake in
a preheated oven at 200°C/400°F/gas 6 for 25-30 minutes, till golden brown and hollow sounding on the bottom.
Soft Poppy Seed Rolls , Level 1-3
Ingredients:
570g strong white bread flour 1 sachet active dried yeast (about 2½tsp) 300ml milk (warmed slightly) 2 eggs (room
temperature) 1 tbsp sunflower oil 1½tsp sugar 2 tsp salt 75g poppy seeds
Preparation:
Mix the milk, eggs, oil, sugar, salt and yeast in a jug or bowl, and leave for 5 minutes. Put the flour and poppy seeds
in the bowl, and mix at speed 1, gradually adding the liquid, then increase the speed to 2, and mix for five minutes.
Remove the dough to a floured surface, cut into 8-10 pieces, roll into shape, then put on a greaseproof baking
sheet. Leave in a warm place till doubled in size. Brush with a little egg or milk, and bake in a preheated oven at
220°C/425°F/gas 7 for 20-25 minutes, till golden brown and hollow sounding on the base.
Italian Herb Bread
