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101
Bread
ingredients
Makes approx. 6-8 rolls
450 g strong bread our
1 sachet dried yeast
1 tsp (5 ml) salt
15 g butter or margarine
275 ml warm water
For Wholemeal Bread:
use 225 g each of wholemeal and
strong white bread our
For Granary Bread:
use 450 g granary our instead of
strong white bread our
Dish: 1 x large Pyrex® bowl
Accessory: Square Panacrunch Pan
Fill water tank
ingredients
Serves 2-4
2 onions, nely sliced
3 cloves of garlic, crushed
1 tbsp (15 ml) olive oil
1 roll pizza dough
100 g passata
2 tsp (10 ml) oregano
100 g mozzarella, grated
Dish: 1 x large Pyrex® bowl
Accessory: Square Panacrunch Pan
Fill water tank
1. In a large Pyrex® bowl, combine the our, yeast and salt. Rub
in the butter or margarine. Add the warm water then mix to a
dough. Turn onto a oured surface and knead for 10 minutes.
2. Divide the dough into 8 and shape into rolls. Place the rolls on
the Square Panacrunch Pan lined with baking paper.
3. Cover with cling lm and prove until the dough has doubled in
size in a warm place or place in the oven to prove on OVEN
40 °C in the lower shelf position for 40 minutes.
4. Preheat on OVEN 200 °C. Glaze bread rolls with beaten
egg and sprinkle with seeds, if desired. Place the Square
Panacrunch Pan in the lower shelf position and cook on OVEN
200 °C for 25-30 minutes with a STEAM SHOT for 3 minutes
2/3 rds of the way through the cooking time.
1. Place the nely sliced onions and garlic in a large Pyrex®
bowl, with the olive oil. Cook on the base of the oven for
5 minutes on HIGH MICROWAVE. Leave to cool.
2. Line the Square Panacrunch Pan with baking paper. Using
your hands, spread out the dough in the Square Panacrunch
Pan without making a raised edge.
3. Spread on the sauce, onions, oregano and season, covering
all the dough well.
4. Preheat the oven on OVEN 220 °C. Cook on OVEN 220 °C for
15-20 minutes.
5. Add the cheese, and continue cooking on OVEN 220 °C for
8-10 minutes with a STEAM SHOT for 3 minutes at the start of
this cooking stage.
Bread rolls
Pizza
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