Bread Mix Pizza

Bread Mix Pizza. we use 1 packet of tip top bread mix Bread mix 1 pkt of yeast (which comes with it) 310mls water Other ingredients Tomato paste Grated Cheese Any sort of Pizza Topping - Pineapple, Sliced meats, Bacon, Ham, Egg, Capsicum, Tomatoes, Herbs, i put the mix, yeast and water into the kitchenaid mixer and mix until the side of the bowl is clean and the dough completley mixed. then i leave the dough in the mixing bowl and put a tea towel over for it to rise. i have found the best place for a good dough to rise is on top of my coffee machine. when the dough has risen (roll out to size of a pizza tray or to desired size). put tomato paste on it, then any other toppings that you have or like, then grated cheese. Put in the oven for 20 minutes on 200c

Classic Scones

CLASSIC SCONES Cooking time: Less than 15 minutes Course: Cakes/baking INGREDIENTS - 2 cups self-raising flour, 30g butter, chopped, ½ cup milk, ½ cup water, Jam and cream, to serve METHOD - 1. Preheat oven to very hot, 220C. Lightly grease a scone tray. 2. Sift flour into a large bowl. Add butter. Rub in lightly using fingertips. 3. Make a well in the centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix. 4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife. 5. Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream. Top tip: any leftover dough can be lightly kneaded and rolled out to make extra scones — these will be harder than the first batch due to the extra handling of the dough. Makes about 12

Juniper Berry damper

Juniper Berry damper with salt crust From the Morning show on 7 *NB* i probably wouldn't ad the berries as they would be too hard to get where i live but it sounds like a nice recipe, as do the scones. INGREDIENTS 3 cups self-raising flour pinch of salt 2 tbsp crushed dried juniper berries 60g chopped firm butter ½ cup milk ½ cup water 1 tbsp extra virgin olive oil 1 tbsp sea salt flakes To serve – butter to taste METHOD Juniper berry damper with salt crust Serves 4, Preheat oven to 210°C. Sift 3 cups self-raising flour into a bowl and add a pinch of salt and 2 tbsp crushed dried juniper berries. Use fingertips to rub 60g chopped firm butter into mixture until combined. Make a well in the centre of dry mixture, add ½ cup milk and ½ cup water and stir until a sticky dough forms. Knead on a floured surface until almost smooth. Roll into a football shape and place onto a greased oven tray. Cut a slit lengthways in the top of dough. Drizzle 1 tbsp extra virgin olive oil over dough and sprinkle with 1 tbsp sea salt flakes. Bake for 30-35 minutes until loaf is golden and sounds hollow when tapped. Serve with butter while still warm. Cinnamon Scones: Simply replace Juniper Berries with Cinnamon and a little sugar instead of the salt