Logik L90BMS10E, Instruction Manual

Page: 23 / 308

23
GB Recipes
Programme
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Ingredients Portions
Tomato bread Basic or Quick Water at room temperature (20 °C)
Olive Oil
Salt
Strong White Bread Flour
Sundried Tomatoes
Dried Yeast 1 cup*
2 tbsp
1/2 tsp
3 1/3 cups
30g (2 1/4oz)
1/2 tsp
* Made up from the water used to soak the tomatoes plus fresh •
water. (See below)
Firstly, soak the tomatoes in a little hot water for 15 minutes.
•
Drain and chop into pieces, keeping the water.
You can add the tomatoes together with all the other
•
ingredients at the beginning of the programme. This will give a
blended character to the loaf.
Alternatively, you can add the tomatoes midway through the
•
cycle, This will retain their individual character and give more
flavour to the bread.
Brioche Cake Water at room temperature (20 °C)
Medium Eggs, beaten
Butter (chopped into pieces)
Strong White Bread flour
Caster Sugar
Salt
Dried Yeast 2 1/4 tbsp
3
75g (3 oz.)
2 1/2 cups
1 1/2 tbsp
3/4 tsp
2 1/2 tsp
If you prefer your brioche with a lighter crust, stop the •
programme 25 minutes from the end and remove the loaf.
Pizza dough Dough Water at room temperature (20 °C)
Olive Oil
Strong White Bread Flour
Sugar
Salt
Dried Yeast 1 1/2 cups
2 1/2 tbsp
4 1/2 cups
2 1/2 tbsp
1 1/2 tsp
2 1/4 tsp
This above should be sufficient for three 12” (300mm) Pizza •
bases.
Roll into circles on a floured surface and pinch the edges up to
•
form a rim.
Place on a greased baking sheet, cover with the pizza toppings
•
of your choice and bake at Gas Mk.6 / 200 °C / 400 °F for 15
minutes.
Bun dough Dough Water at room temperature (20 °C)
Eggs, beaten
Margarine
Strong White Bread Flour
Sugar
Salt
Dried Yeast 2/3 cup
2
2 tbsp
3 cups
2 tbsp
1/2 tsp
2 tsp