22
23
Recipes
Dough Recipes
[basic]
[whole wheat]
[rye] [french] [pizza]
The Dough setting mixes and gives the dough it’s first rising
before you shape and bake it in your conventional oven.
: Timer cannot be used
Prepare your ingredients according to the recipe and select
the correct mode. When your dough is ready, shape it,
allow it to rise, and then bake it yourself.
●
The maximum load of the Bread Maker is 600
g
(1lb 5oz).
Dough recipes using 300
g
(11oz) of flour may be doubled.
●
When the DOUGH programme has completed its operation,
you may find that the prepared dough is easier to shape if it
is tipped onto a lightly floured board before handling.
Example – making plain bread rolls
1
Shaping
Dough can be shaped into round rolls, plaits,
knots, French sticks, large or small cobs or put in a
traditional loaf tin.
2
Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally
the dough should be left to prove in a warm place (at
approximately 40˚C) until the dough has doubled in size.
●
Approximate proving time-Rolls 25mins, Whole
breads e.g. Panettone etc 50mins
●
To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
3
Glazing/Baking
Brush with milk, salted water, beaten egg or oil.
Sprinkle with poppy seeds, sesame seeds. Bake
following recipe guidelines.
●
Rolls
●
Knot
●
Hedgehogs
(Coat with a beaten egg)
Raisins
Rolls
●
Select one of the following recipes and follow the method
below.
1
Shape dough.
3
Brush with beaten egg.
4
Bake at 220˚C/425˚F/Gas Mark 7 for 10-15mins or
until golden brown.
2
Place onto a greased baking parchment and allow
to prove until doubled in size.
White Dough
‘Basic’-‘Dough’ (2h 20m)
Yeast
1 1/4tsp
Strong White Flour
550
g
(1lb 4oz)
Sugar
2tsp
Oil
2tbsp
Salt
1 1/2tsp
Water
320ml
Brown Dough
‘Basic’-‘Dough’ (2h 20m)
Yeast
1 1/4tsp
Strong Brown Flour
550
g
(1lb 4oz)
Sugar
2tsp
Oil
2tbsp
Salt
1 1/2tsp
Water
320ml
Wholemeal Dough 70%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast
1 1/4tsp
Strong Wholemeal Flour
400
g
(14oz)
Strong White Flour
150
g
(5oz)
Sugar
2tsp
Oil
2tbsp
Salt
1 1/2tsp
Water
340ml
Granary
®
Dough
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast
1 1/4tsp
Strong Granary Flour
550
g
(1lb 4oz)
Sugar
2tsp
Oil
2tbsp
Salt
1 1/2tsp
Water
320ml
Wholemeal Dough 50%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast
1 1/4tsp
Strong Wholemeal Flour
275
g
(10oz)
Strong White Flour
275
g
(10oz)
Sugar
2tsp
Oil
2tbsp
Salt
1 1/2tsp
Water
340ml
French Sticks
‘French’-‘Dough’ (3h 35m)
Yeast
1/2tsp
Strong White Flour
250
g
(9oz)
Butter
15
g
(1/2oz)
Salt
1/2tsp
Water
150ml
Rye Dough 100%
‘Rye’-‘Dough’ (2h)
Yeast
2tsp
Rye Flour
500
g
(1lb 2oz)
Sugar
2tsp
Oil
3tbsp
Salt
2tsp
Water
360ml
• Use kneading blade (rye bread).
• Prove for 15 minutes.
Spelt Dough
‘Rye’-‘Dough’ (2h)
Yeast
1 1/2tsp
Spelt Flour
500
g
(1lb 2oz)
Honey
1tsp
Oil
3tbsp
Salt
1tsp
Water
270ml
• Use kneading blade (rye bread).
• Prove for 15 minutes.
Ciabatta
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)
Yeast
1/2tsp
Strong White Flour
175
g
(6oz)
Water
200ml
Stage 2 : ‘Basic’-‘Dough’ (2h 20m)
Yeast
1/4tsp
Strong White Flour
325
g
(11 1/2oz)
Sugar
1/2tsp
Olive Oil
2tbsp
Salt
1 1/2tsp
Water
80ml
1
Put all culture ingredients in bread pan and select
Pizza Dough programme 45mins.
2
Turn off at the start/stop pad after 15mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select Basic
Dough programme 2hrs 20mins.
• This dough can also be made as a loaf. Follow method
for points 1 and 2. Increase water on stage 2 from 80-
110ml and select Italian Bake programme 4hrs 30mins.
4
Divide dough into 2 and roll each half out to a rough
oblong loaf shape about 2.5cm thick.
5
Place on greased baking parchment and sprinkle
with flour. Allow to prove at 40°C until doubled in size
(approx 20mins).
6
Bake at 220°C/425°F/Gas Mark 7 for 20-25mins or
until golden brown.
Wholemeal Dough 100%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast
1 1/4tsp
Strong Wholemeal Flour
550
g
(1lb 4oz)
Sugar
2tsp
Oil
2tbsp
Salt
1 1/2tsp
Water
340ml
