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Put the flour in the bowl. Mix the other ingredients in a jug. Select speed 1, and slowly add the liquid. As
the dough ball forms, increase speed to 2, and knead for a couple of minutes, till the dough ball is smooth.
Remove, split into 2-4 pieces, and roll into pizza bases (circles or rectangles) on a floured surface. Lay them
on a baking sheet or pizza tray, spread with tomato purée and add your desired toppings. Top with dried
herbs, torn 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.
CURRANT LOAF
dough hook
•
500g wholemeal flour
•
150g butter (softened)
•
15g baking powder
•
2.5g salt
•
150g sugar
Put the flour in the bowl, add the softened butter, and mix on speed 1. When the butter and flour start to
blend, add the sugar, salt, currants, peel and baking powder. Leave it mixing while you beat the eggs and
milk together, then add the egg/milk mixture to the bowl. Select speed 2 and mix till combined. Put into a
greased loaf tin and bake in a preheated oven at 180°C/350°F/gas 4 for 35 minutes. Cool on a wire rack
before slicing. Serve toasted with butter.
BASIC WHITE BREAD
dough hook
•
600g strong white bread flour
•
1 sachet active dried yeast (about 2½ tsp)
•
345ml warm water
Mix as for pizza dough, then cover and leave in a warm place till doubled in size (30-40 minutes). 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.
HOT CHOCOLATE SOUFFLÉ
whisk
•
75g butter
•
50g plain flour
•
10g cocoa powder
Melt the butter in a pan over a low heat. Stir in the flour and cocoa, then the milk and stir till thickened
slightly. Remove from the heat, let it cool, then beat in the egg yolks. Put the whites in the bowl, mix at
speed 6 for a few seconds, add the sugar and whisk till soft peaks form. Fold in the sauce. Pour the mixture
into a greased 1.2 litre (2 pint) dish. Bake, in the oven, in a roasting tin half filled with boiling water, at
190°C/375°F/gas 5 for 40-45 minutes, till well risen.
BASIC BISCUITS
whisk
•
100g butter
•
150g caster sugar
•
5ml vanilla essence
Cream the butter, sugar and vanilla at speed 5 for 1-2 minutes till light, pale and fluffy, add the egg, and
whisk till combined. Sift the flours together then gradually add them to the mixture. Remove the bowl,
form the mixture into balls, and flatten them. Bake on a greased tray, in a preheated oven at 180°C/350°F/
gas 4 for 12-15 minutes. Cool on the tray, then on a wire rack.
CLASSIC VICTORIA SPONGE CAKE
whisk
•
100g butter/margarine
•
100g caster sugar
•
2 large eggs
•
150g currants
•
50g mixed peel
•
2 eggs (medium)
•
30ml milk
•
15ml sunflower oil or butter
•
5g sugar
•
10g salt
•
450ml milk
•
4 eggs, separated
•
50g caster sugar
•
1 medium egg
•
100g plain flour
•
100g self raising flour
•
100g self raising flour
•
1 drop vanilla essence
7
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