49
Dough Cycle
(program 11)
Time : 1hr 20mins
This program allows you to mix, knead and prove dough without machine baking it,
which is essential for hand-shaped breads and rolls. After shaping, all you need to do is
leave the dough for a final proving then bake it in your conventional oven.
The dough cycle is ideal for making different shaped loaves, pizzas, rolls, croissants,
doughnuts, breadsticks, buns and pastries.
The bread roll recipe, on page 50 gives you information on how to make various shapes.
You may also use this recipe for making breadsticks. If preferred use 250 ml (9 fl oz)
water and 50 ml (2 fl oz) olive oil instead of water, egg and butter. Add the olive oil with
the water.
Shaping Breadsticks
1
Divide the dough in half and roll each piece of dough into a rectangle about 1 cm
thick. cut into strips about 7 cm long and 2 cm wide.
2
On a very lightly floured surface roll these strips into long thin ropes, using the palm
of your hand. You can lift each rope and gently stretch the dough, if wished. If
necessary rest the dough for a few seconds during shaping.
3
Roll in poppy seeds, sesame seeds, sea salt or grated Parmesan cheese as required.
4
Place, spaced apart, on lightly oiled baking sheets.
5
Brush lightly with olive oil, cover and leave to rise in a warm place for 10-15 minutes.
6
Bake in a preheated oven at 200°C/400°F/Gas 6 for 15-20 minutes, or until golden,
turning once. Transfer to a wire rack to cool.
