Infernus Pizza Oven

This week sees the arrival of the new commercial pizza oven after the old domestic version went bang (and put the electrics off in the house too!) half way through cooking the evening meal the week before.

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A commercial one was selected to ensure that the required heat could be achieved. Many domestic pizza makers simply do not get hot enough to cook the pizza dough in the proper manner. This results in a chewier crust on the pizza.
The dough has been made and is being cold raised in the fridge overnight ready for Friday’s evening meal. There is no doubt that it will take some getting used to, as did the previous pizza maker. But the fun is in the trying and there is no shortage of hungry mouths willing to eat the practice specimens. A test batch of sourdough bread buns has already proved a success, so watch this space for future updates and photographic evidence!

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Panettone recipe for a bread-maker

Yeast 1 tsp
Organic strong white bread flour 400 grams (14 oz)
Sugar 3 tbsp
Salt 1 tsp
Ground nutmeg 1/2 tsp
Butter 75 grams (3 oz)
Vanilla essence 3 tbsp
Medium eggs 2 yolks 1 whole
Milk 220 ml
*Candied peel 50 grams (2 oz) (in raisin dispenser)
*Sultanas 100 grams (4 oz) (in raisin dispenser)
*Zest of 2 lemons (in raisin dispenser)

Put the ingredients into the pan in the order listed above. Set your bread-maker to the ‘basic’ bread setting and select the raisin option (if your machine has this facility – if not add in the extra ingredients (marked with an asterisk) at the raisin beep or at the beginning of the cycle). Select a ‘medium’ loaf size and a ‘light crust’ setting. This should then take around 4 hours to mix and bake in total. Due to the addition of the eggs, it is not a recipe that can be programmed to make use of any delay timer option on your machine.

Previously posted on Julie’s blog