39
40
DOUGH
DOUGH
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Divide the dough into 16 equal portions.
2
Shape each portion into a roll.
(Follow instructions on Dinner Rolls, P.33.)
Place on a greased baking tray. Cover and
3
let rise in a warm place for 30-—35 minutes
until almost doubled in size.
Brush rolls with beaten egg, garnish with
4
sliced almonds and sugar, if desired.
Bake in a preheated 190ºC oven for 15—20
5
minutes.
1
1
/
4
tsp
400
N
2
tsp
1
1
/
3
Tbsp
20
N
1
/
4
cup +1 tsp
1 Tbsp
310 ml
*
1
/
3
cup
1 egg, beaten to brushing on top
(1 cup wholemeal bread flour, extra for kneading)
dry yeast
wholemeal bread flour
salt
milk powder
butter
gluten flour
cinnamon
water
raisins*
Ingredients: Makes 16
Ingredients: makes 1 large
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.
Cover and let rest in a warm place for 20 minutes.
3
Roll out dough into a 20cm square. Roll up and
4
place on a greased baking tray with the seam side
down.
Cover and let rise in a warm place for 40 minutes
5
until almost doubled in size.
Brush with combined milk and malt.
6
Bake in a preheated 180ºC oven for 40 minutes
or until golden brown.
2 tsp
450
N
50
N
2 tsp
1 tsp
1 tsp
1 Tbsp
1 Tbsp
1 Tbsp
250 ml
*30
N
Glaze:
1 Tbsp
1
/
2
tsp
(1 cup plain wholemeal flour, extra for kneading)
dry yeast
plain wholemeal flour
bread flour
ground cinnamon
milk powder
sugar
butter
treacle
liquid malt
water
raisins*
warm milk
liquid malt
Malt Bread
(Use whole wheat DOUGH RAISIN program)
Whole Wheat Raisin Rolls
(Use whole wheat DOUGH RAISIN program)
* place in the raisin nut dispenser
* place in the raisin nut dispenser
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Let the dough rest in a greased bowl for
2
20—30 minutes.
Knead dough on a lightly floured surface until
3
it becomes elastic and springs back when
touched.
Divide the dough into 2 balls. Cover and let
4
rest in a warm place for 20 minutes.
Shape each ball into a flat rectangle. Roll up
5
tightly from long side; seal well. Taper ends.
Place on a greased baking tray. With a sharp
6
knife, make 3 or 4 diagonal cuts about
1
/
2
cm
deep across top of the loaves. Cover and let rise
in a warm place for 30—40 minutes until almost
doubled in size.
Brush with beaten egg white, sprinkle with
7
poppy seeds.
Bake in a preheated 200ºC oven for 25—30
8
minutes or until golden brown.
French Bread
(Use french DOUGH program)
Ingredients: Makes 2
2
tsp
475
N
2
1
/
2
Tbsp
2 tsp
2
tsp
10
N
350 ml
1 egg white, beaten for brushing on top
Poppy seeds for sprinkling on top
(1 cup bread flour, extra for kneading)
dry yeast
bread flour
gluten flour
sugar
salt
butter
water
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Place the dough in a greased bowl. Cover
2
with a plastic wrap and rest the dough in the
refrigerator for 20—30 minutes.
Knead dough on a lightly floured surface until
3
it becomes elastic and springs back when
touched.
Divide the dough into 2 balls. Cover and
4
let rest in a warm place for 20 minutes.
Roll out dough in two 20 x 30cm rectangles.
5
Place filling in centre of dough, roll up dough,
like a Swiss-roll, beginning with the long end.
Place on a greased baking tray, seam side
6
down. Cover and let rise in a warm place for
30 minutes until almost doubled in size.
Brush with egg. Bake in a preheated 200ºC
7
oven for 25—30 minutes or until golden
brown.
Pepperoni Bread Stick
(Use french DOUGH program)
1
tsp
400
N
1 tsp
5
N
300 ml
1
/
2
tsp
1 egg, beaten for brushing on top
Filling:
dry yeast
bread flour
salt
butter
water
bread improver, optional
Ingredients: Makes 2
pepperoni/cabanossi,
chopped
roasted capsicum
garlic powder
cheese
1
2
1 tsp
1 cup
(1 cup bread flour, extra for kneading)
tsp=teaspoon Tbsp=tablespoon
tsp=teaspoon Tbsp=tablespoon
