1lb 4oz flour
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons yeast
2 tablespooons olive oil
11 floz water
4 tablespoons tomato puree
sundried tomatoes
125g mozarella
cheese
Sieve flour into bowl, add all other dry ingredients.
Follow instrucitons on yeast packet as they do vary. Then add oil and water and
mix. Leave to rise till double it's size - 30 minutes or so depending on room
temperature - then knead for 5 minutes and leave to double it's size again. Then
roll out to 1inch or 2cm thick.
Spread with tomato puree. Chop
sundried tomatoes and spread over bread. Tear up mozarella and spread over
dough.
Roll up from short end. Then slice into 2 cm rounds.
Place on oiled backing tray. Leave to rise for 30 minutes. Bake in oven at
220C/Gas Mark 7 for 20 - 25 minutes.
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons yeast
2 tablespooons olive oil
11 floz water
4 tablespoons tomato puree
sundried tomatoes
125g mozarella
cheese
Sieve flour into bowl, add all other dry ingredients.
Follow instrucitons on yeast packet as they do vary. Then add oil and water and
mix. Leave to rise till double it's size - 30 minutes or so depending on room
temperature - then knead for 5 minutes and leave to double it's size again. Then
roll out to 1inch or 2cm thick.
Spread with tomato puree. Chop
sundried tomatoes and spread over bread. Tear up mozarella and spread over
dough.
Roll up from short end. Then slice into 2 cm rounds.
Place on oiled backing tray. Leave to rise for 30 minutes. Bake in oven at
220C/Gas Mark 7 for 20 - 25 minutes.
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