Breville SHM2, Manual, Page: 14 / 32

14
recipes
Basic White Loaf
• 7g dried yeast
• 1 tbsp sugar
• 250ml lukewarm water
• 90ml of lukewarm milk
• 60g butter, melted
• 500g strong white plain flour
• 1 tsp salt
1. Combine the first five ingredients in a small bowl and allow to stand in a warm place
until mixture begins to froth. About 10 minutes.
2. Insert dough hooks into the mixer. Place sifted dry ingredients into the bowl.
3. Using a low speed, gradually add yeast mixture. Note that it will be necessary to
scrape sides of bowl with a rubber spatula. Knead for 3–4 minutes.
4. Continue the kneading process until all ingredients are incorporated and dough
forms a ball. Mixture will be wet and sticky. Remove the dough from the bowl using a
rubber spatula.
5. Place the dough in a greased bowl, turning once to grease the top of dough. Cover
and let rise in a warm place until doubled in size (40–50 minutes).
6. Knock back (punch down) the dough to release the air. Remove the dough from the
bowl and place onto a well floured surface. Lightly knead dough with palm of your
hands until smooth and elastic. Cut dough in half and shape into two loaf pans.
Cover loosely with plastic wrap and allow to rise in a warm place until doubled in
size, about 30–40 minutes. Preheat the oven to 200ºC.
7. Bake for approximately 30 minutes. Baked loaves sound hollow when tapped.
Bread Rolls
(makes approx. 12)
1. Follow steps 1–5 from the Basic White Loaf recipe.
2. Knock back (punch down) the dough to release the air. Knead lightly on a well floured
surface for 3–5 minutes until the dough is smooth and elastic. Cut the dough into 12
portions and roll each portion across the bench, until an even soft ball.
3. Place each portion of dough onto a baking tray lined with baking paper. Cover in
plastic wrap, allow to double in size (about 20–40 minutes), brush with eggwash and
sprinkle with a mixture of poppy and sesame seeds.
4. Bake on 200ºC for 15–20 minutes.
Note: Eggwash is a mixture of egg yolk and tepid water used to glaze the top of uncooked
bakery goods to give a shiny glaze.
Variations:
Flat rolls can be made using this recipe. After dividing the dough into equal portions
and shaping into rounds, flatten each round with a rolling pin to approximately 1.5cm
thick. Place close together on prepared trays, brush with melted butter and sprinkle
with sesame seeds. Cover with plastic wrap and allow to rise in a warm place for
approximately 10 minutes. Bake for approximately 20 minutes.