if needed-    Knead the dough by hand for 10 minutes or until it is smooth and reaches one colour (ensure the dough does not become brittle)-    Ensure the dough rests before rolling. It needs a minimum of 30 minutes, but can be rested overnight.-    When

hands right in the bowl and mix the ingredients with your fingers. Check you have the right temperature of water for making bread dough by putting your fingers in a bowl of water; it should feel nice and warm – neither too hot nor too cold. Keep adding

lukewarm water5g salt, dissolved in the waterMethodFirstly, pour the semolina on your surface and form a crown shape with a dip in the middle. Slowly add the salted water in the dip. Start kneading and continue until your dough feels smooth. Let the dough

, egg whites and vanilla extract. Then add the chocolate chips. Add the oats mixture all at once into the bowl with the oil and sugar. Stir until a thick dough forms. Drop the dough by the tablespoonful about 2.5cm (1in) apart onto the prepared baking

and pour in the liquids. Stir with a knife, then turn onto a lightly floured surface and knead until smooth. Place on the tray and score a cross in the top of the dough with a knife. Brush with milk and dust with flour. Bake for about 25 minutes (lower

Emma Woods, mother of Megan, 12, Ella, nine, Conor, six, and Charlie, four, shares her foodie favouritesWhat’s your earliest food memory? My Dad making homemade pizza. It was pretty basic – just a homemade dough base and tinned tomatoes and grated

, egg – just pile the ingredients on.INGREDIENTSFor the dough350g  (12oz) strong white flour ½ tsp salt1 tsp easy-blend yeast180ml (6fl oz) lukewarm water1 tbsp olive oilFor a tomato sauce1 onion, preferably red, sliced3 tbsp olive oil400g (14oz) tin

, such as vanilla or orange zest, in an electric mixer with a paddle attachment until it’s creamy in texture. Don’t overwork, or the cookies will spread during baking. Beat in the egg, sieve in the flour and mix on low speed until a dough forms. Gather it into a

taking part, Steve had a captivated (and occassionally heckling audience – mentioning no names, ahem). After watching Steve masterfully knead and roll the dough, the pint-size chefs got to try it for themselves, cue puff clouds of flour and enthusiastic

sort of cooking alcove, we were shown how to knead dough to make pizzas, topped with tomatoes, mozzarella and sprinkled with fresh herbs, before the sous-chef placed it on a giant pizza shovel and slid it into the flaming wood-fired oven.As our pizzas