Panasonic SD-257 Operating Instructions And Recipes page 29

Pepperoni Tear & Share Bread
Dough for Tear & Share
One batch
Bread (P.28)
Tomato Puree or Sun Dried
4 tbsp
Tom Puree
Pepperoni, chopped 50 g (2 oz)
Mozarella Cheese, grated 100 g (4 oz)
Dried Oregano or Basil 1 tsp
Olive Oil 1 tbsp
1
Roll dough out into a rectangular sheet 1
thick, approximately 24 cm x 46 cm (9'' x 18'').
2
Spread the tomato puree over the dough and scatter
the pepperoni and cheese. Roll up from the short
end like a swiss roll.
3
Cut the dough into 4 cm (1
knife and place close together in a 20 cm (8'') round
greased cake or flan tin, cut sides up.
4
Drizzle with the olive oil and sprinkle with the dried
herbs and allow to prove at 40˚C/90˚F until doubled
in size (approx. 25 mins).
5
Bake in a preheated oven at 220˚C/425˚F/Gas
Mark 7 for 15-20 mins or until golden brown.
• Delicious served warm with pasta dishes. Use sundried
tomatoes in place of pepperoni for vegetarians.
Picnic Tear & Share Bread
Dough for Tear & Share
One batch
Bread (P.28)
Grainy Mustard 2 tbsp
Cooked Ham, chopped
75 g (3 oz)
Strong Cheddar Cheese,
75 g (3 oz)
grated
1
Roll dough out into a rectangular sheet 1
thick, approximately 24 cm x 46 cm (9'' x 18'').
2
Spread the mustard over the dough and scatter
the ham and cheese–reserve a little of the cheese
to sprinkle on top. Roll up from the short end like a
swiss roll.
3
Cut the dough into 4 cm (1
knife and place close together in a 20 cm (8'') round
greased cake or flan tin, cut sides up.
4
Sprinkle with the remaining cheese and allow to
prove at 40˚C/90˚F until doubled in size (approx.
25 mins).
5
Bake in a preheated oven at 220˚C/425˚F/Gas
Mark 7 for 15-20 mins or until golden brown.
• Delicious served warm with soup or with a Ploughmans
lunch.
1 ⁄ cm ( 1 ⁄ '')
2 2
1 ⁄ '') slices with a sharp
2
1 ⁄ cm ( 1 ⁄ '')
2 2
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2
Focaccia
'Pizza'-'Dough' (45min)
1
Yeast ⁄ tsp
2
Strong White Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 ml
1
Roll and pat the dough into a 30 cm x 25 cm (12'' x
10'') rectangle on a greased baking tray.
2
Make indentations over the whole dough using your
fingertips.
3
Add one of the following toppings:
• 1 small red onion sliced and softened with 1 tsp
olive oil and 1 tsp balsamic vinegar. (Do this in
a bowl covered in cling film in the microwave for
1-2 min).
• 2 tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked
black pepper corns.
• 2 tbsp chopped sundried tomatoes.
4
Allow to prove at 40˚C/90˚F until doubled in size
(approx. 30 mins).
5
Drizzle with olive oil and bake in a preheated oven
at 190˚C/375˚F/Gas Mark 5 for 20-30 mins or until
golden at the edges and cooked well in the centre.
• Serve warm with pasta dishes.
Pizza
'Pizza'-'Dough' (45min)
Yeast 1 ⁄ tsp
2
Strong White Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 ml
1
Press out dough using the heel of your hand to a
25 cm (10'') circle or two 25 cm (10'') circles for thin
and crispy base on to a greased baking tray.
2
Allow to prove at 40˚C/90˚F until doubled in size
(approx. 20 mins).
3
Add topping of your choice and bake in a preheated
oven at 220˚C/425˚F/Gas Mark 7 for 15-20 mins,
depending on amount of topping.
• To freeze pizza bases follow method to stage 2 and bake
without toppings for 5 mins. Allow to cool, freeze. To use
remove from freezer immediately add topping (not too
much) and bake as above stage 3.
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