CHART SHOWING SEQUENCE FOR DOUGH-
BREAD SETTING
Bread Rolls
INGREDIENTS:
Water
310ml
Oil
2 tablespoons
Salt
1 teaspoon
Sugar
2 tablespoons
Bread flour
600g/ 4 cups
Egg
1 x 60g
Tandaco yeast
2 teaspoons
GLAZE:
Milk
2 tablespoons
SETTING:
DOUGH - BREAD
HANDSHAPING:
1. Divide dough into 16 equal pieces. Knead each
piece and shape into rounds.
2. Place rounds close together on a lightly
greased baking tray.
3. Cover rounds loosely with lightly greased
plastic wrap and stand in a warm area for 30
minutes or until doubled in size.
4. Remove wrap, brush tops of rounds with milk.
5. Bake in a preheated oven at 200ľC for 12-15
minutes or until cooked and golden brown.
Dough
49
Dough
PROCEDURE:
1. Place ingredients into the bread pan, in the exact
order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Lock the bread pan into position in the baking
chamber and close the lid.
4. Press Select to setting “Dough - Bread”.
5. Press Start.
6. At the end of the program, press Stop. Remove
bread pan from the baking chamber and remove
dough from the bread pan. Dough is now ready
for hand shaping, rising and baking.
7. Turn out the dough onto a lightly floured surface
and knead for 1 minute by hand to a well-
rounded form. Shape the dough following the
recipe instructions.
1st 2nd 1st Rising Total
Knead Knead Rise
Temp. Cycle
ľC
Time
Dough-Bread 5min
25min 60min 32
1hr30min
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of
bread.
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of
bread.
Содержание BB420
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