July 9th, 2021
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July 9th, 2021
500g Strong white flour
7g Dried Yeast
For the flavouring:
2 tsp Onion granules
2 tsp Garlic powder
1 tsp Dried oregano
1 tsp Smoked paprika
4 tbsp Grated parmesan cheese
1/2 tsp Dried chilli flakes
1 tbsp Fennel seeds
Pour the flour into a large mixing bowl and add the yeast to one side and the salt to the other side.
Blend the ingredients together and make a well in the middle.
Pour the water in and using your hand in a claw shape mix the dough together until it comes to a soft ball of dough, then transfer to a clean work surface and knead for 10 minutes until smooth and stretchy.
Return the dough to the mixing bowl, cover and leave to prove until it doubles in size.
Blend all the flavouring ingredients together in a mixing bowl and put to one side.
Scoop the dough out onto the work top and press all the air out of the dough.
Cut into 4 portions and roll out into sausage shape, then cut into 30g portions.
Roll each portion into a ball, then dip in a bowl of cold water before rolling in the flavouring mix.
Place the rolled balls of dough into a large non-stick baking tray, once full, leave to prove for 30 minutes before baking at 190c for 20-30 minutes.
If you have any dough left, place it into a resealable container and keep in the fridge, then add it to your next bread recipe for added flavour and repeat the process every time you make bread.