you NEED to try these EASY DOUGH BALLS

DOUGH

320G ROOM TEMPERATURE WATER
7G DRIED YEAST
1 TEASPOON OF SUGAR
500G STRONG BREAD FLOUR
8G OF SALT
15G OIL (PLUS SOME FOR THE BOWL)

GARLIC BUTTER

5 CLOVES OF GARLIC
50G UNSALTED BUTTER
30G OIL
TABASCO
PARSLEY FRESH OR DRIED

MOZZARELLA CHEESE

METHOD

ADD YEAST & SUGAR TO WATER AND LET FERMENT FOR TEN MINUTES
PUT FLOUR INTO A BOWL AND MIX IN THE LIQUID
ADD OIL
ADD SALT
BRING TOGETHER AND KNEAD FOR 8 MINUTES
PLACE IN AN OILED BOWL COVER AND LET PROVE FOR 1 HOUR
AFTER I HOUR SEPeRATE THEM INTO 40-45G BALLS
PLACE INTO A FLOURED TRY AND COVER FOR AN HOUR

SEPARATE AND FILL WITH BUTTER AND CHEESE
ROLL INTO A BALL AND PLACE BACK INTO THE TRAY
WHEN ALL ARE DONE BRUSH WITH REMAINING GARLIC BUTTER AND
BAKE FOR 3O MINS 180C/356F

THESE WILL KEEP FOR THREE DAYS COVERED

ENJOY YOUR CHEESY BALLS!



























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