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124
BREAD
I
ngredients
750 g (1 lb 10 oz)
strong plain bread
flour
2 sachets instant
yeast
1 tbsp sugar
warm water 500-550
ml (approx. 1 pint)
large sprig of fresh
rosemary
Topping:
olive oil
sea salt
fresh rosemary
Focaccia
Oven Accessory: enamel shelf
1. Combine all the dry ingredients and then gradually add the warm
water until you have a very wet dough.
2. Tip out onto a well floured surface, knead thoroughly with more
flour until dough is pliable (approx. 5 mins). Place on well oiled
enamel shelf.
3. Pull the dough out to stretch it into all the corners of the enamel
shelf. Prove on CONVECTION 40°C. (See page 123).
4. Remove shelf from oven. Dimple the surface and pour over olive
oil, rosemary and sea salt.
5. Preheat the oven on CONVECTION 220°C.
6. Bake on CONVECTION 220°C for 30 mins.
I
ngredients
250 g (9 oz) strong
plain flour
5 ml (1 tsp) dried
yeast
5 ml (1 tsp) salt
3 tbsp (45 ml) olive
oil
25 g (1 oz) sun-dried
tomato pieces,
roughly chopped
75 ml (3 fl oz)
passata
75-85 ml (3 fl oz)
water
Sun-Dried Tomato Rolls
Makes 4
Oven Accessory: enamel shelf
1. Place the flour, yeast and salt into a bowl. Make a well in the
centre of the flour mixture and pour in the olive oil and sun-dried
tomato pieces.
2. Mix thoroughly, add the passata and enough water to form a soft
dough.
3. Knead dough until elastic, about 10 -15 minutes.
4. Put dough into a lightly oiled bowl, cover with cling film and
allow the dough to rise (see page 123).
5. Pre-heat the oven on CONVECTION 220°C.
6. When the dough has doubled in size, knock it back and turn out
onto a floured surface. Knead the dough lightly, cut into 4 equal
portions and shape into balls.
7. Place balls on greased enamel shelf, allow to prove.
8. Bake on CONVECTION 220°C for 15 -20 mins.