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Herb Foccacia
Dough
Topping
Tandaco dry yeast
2
1
/
2
teaspoons
2 tablespoons olive oil
Plain flour
480g (3 cups)
1 teaspoon oregano
Sugar
2 teaspoons
1 teaspoon chopped basil
Skim milk powder
1 tablespoon
Salt
1
/
2
teaspoon
Olive oil
1 tablespoon
Water
330ml
1. Remove completed dough from breadpan. Grease rectangular baking tray.
2. Knead dough with a little extra flour until elastic and dough springs back when pressed. Shape
to fit baking tray.
3. Cover and allow to rise for 30 minutes. Using your knuckles, press small indents into dough.
4. Brush surface with oil and sprinkle with herbs and bake in a preheated oven for 30 minutes or
until golden.
Hot Cross Buns
Dough
Crosses
Tandaco dry yeast
2
1
/
2
teaspoons
Plain Flour
80g (
1
/
2
cup)
Plain flour
520g (3
1
/
4
cups)
Water
80mls
Brown sugar
1
/
4
cup
Sugar
2 teaspoons
Salt
1
/
2
teaspoon
Nutmeg
1
/
2
teaspoon
Glaze
Sultanas
3
/
4
cup
Egg
1 x 60g
Water
2 tablespoons
Margarine
2 tablespoons
Sugar
2 tablespoons
Water
310ml
Gelatine
1 teaspoon
1. Remove completed dough from bread pan. Line a baking tray with baking paper.
2. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough
into 12 pieces. Shape each piece into a ball. Place close together on baking tray. Cover and allow
to rise for 30 minutes.
3. CROSSES: Mix flour and water together until smooth. Pipe crosses over risen dough.
4. Bake buns for 30 minutes in a pre-heated oven at 180˚C until golden brown.
5. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot
buns.
Makes 12 buns.
BM3400 Bakehouse Inst. 21/1/00 2:16 PM Page 36