37
38
DOUGH
Method:
Make dough according to instructions on pages
1
9 —10 and 13.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched. Divide dough into two balls.
Place dough into two greased 20 x 10cm
3
baking tins. Cover and let rise in a warm place
for 30—40 minutes.
Brush with beaten egg.
4
Bake in a preheated 200ºC oven for 20—25
minutes or until golden brown.
Pull-a-Part Bread
(Use basic DOUGH RAISIN program)
Ingredients: Makes 2
2 tsp
500
N
1 Tbsp
2 tsp
1
1
/
2
Tbsp
23
N
1
/
2
cup
1
/
4
cup
360 ml
1
/
2
tsp
*
1
/
2
cup
*
1
/
4
cup
1 egg, beaten for brushing on top
(1 cup bread flour, extra for kneading)
dry yeast
bread flour
sugar
salt
dry milk
butter
cubed cheese
ripped basil
water
bread improver, optional
sun-dried tomatoes*
halved olives*
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched.
Divide the dough into 15 equal portions. Roll
3
each portion into a ball. Cover and let rest in a
warm place for 30 minutes until almost doubled
in size.
To Make Crosses:
4
Mix together 1 cup flour with approximately
150ml water until smooth. Pipe crosses over risen
buns.
Bake in a preheated 200ºC oven for
5
20—25 minutes.
To Make Glaze:
6
Place 1 teaspoon of gelatine, 2 tablespoons
water and 1 tablespoon sugar into a 1 cup jug.
Heat in a microwave oven on MEDIUM power
for 1 to 2 minutes.
Brush glaze onto hot buns. Serve hot or cold.
2
tsp
475
N
3 Tbsp
1
3
/
4
Tbsp
2 tsp
2 tsp
2 tsp
45
N
350 ml
1 tsp
*1 cup
(1 cup bread flour, extra for kneading)
Hot Cross Buns
(Use basic DOUGH RAISIN program)
Ingredients: Makes 12
dry yeast
bread flour
milk powder
sugar
salt
cinnamon
mixed spice
butter
water
bread improver, optional
mixed dried fruit*
* place in the raisin nut dispenser
* place in the raisin nut dispenser
DOUGH
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13. Divide the dough into 2
equal portions.
Divide each dough into 3 equal portions. Roll
2
each portion into a smooth rope.
Pinch ropes together at top, braid loosely and
3
pinch ends to seal, tucking them underneath.
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Divide the dough into 12 equal portions. Working
2
with one portion at a time, wrap raisins with
each dough.
Shape into a smooth ball by gently rolling
3
between your palms.
Place on a greased baking tray. Cover and
4
let rise in a warm place for 30—35 minutes
until almost doubled in size.
Brush with beaten egg.
5
Bake in a preheated 180ºC oven for 15—20
6
minutes or until golden brown.
Place on a greased baking tray. Cover and
4
let rise in a warm place for 30—35 minutes
until almost doubled in size.
Brush with beaten egg.
5
Bake in a preheated 180ºC oven for 15—20
6
minutes or until golden brown.
1
1
/
4
tsp
475
N
2
tsp
1
3
/
4
Tbsp
20
N
2
1
/
2
Tbsp
1
/
2
cup
350 ml
1
/
2
tsp
1 egg, beaten for brushing on top
dry yeast
bread flour
salt
milk powder
butter
sugar
five flakes
water
bread improver, optional
1
tsp
390
N
1
/
4
cup
2
tsp
1
3
/
4
Tbsp
15
N
1 Tbsp
2 Tbsp
350 ml
1
/
2
tsp
1 egg, beaten for brushing on top
dry yeast
wholemeal flour
gluten flour
salt
milk powder
butter
sugar
unprocessed bran
water
bread improver, optional
Braided bread
(Use whole wheat DOUGH program)
Multigrain buns
(Use whole wheat DOUGH program)
Ingredients: Makes 2
Ingredients: Makes 12
tsp=teaspoon Tbsp=tablespoon
tsp=teaspoon Tbsp=tablespoon