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102
ingredients
Makes 1 loaf
400 g strong bread our
1 sachet dried yeast
2 tsp (10 ml) salt
75 g olive oil
2 tsp (10 ml) course sea salt
Dish: 2 x large Pyrex® bowl,
1 x 25 cm round tin
Accessory: Square Panacrunch Pan
Fill water tank
ingredients
Makes 6 rolls
250 g strong white our
1 sachet dried yeast
1 tsp (5 ml) salt
25 g sun dried tomatoes, roughly
chopped
45 ml olive oil
75 ml passata
75 ml warm water
1 tsp (5 ml) olive oil
Dish: 1 x large Pyrex® bowl
Accessory: Square Panacrunch Pan
1. In a large Pyrex® bowl, combine the our, yeast and salt.
Gradually add the olive oil and 5-10 tbsp of warm water until
you have soft dough. Turn onto a oured surface and knead
for 10 minutes.
2. Place in a large Pyrex® greased bowl, cover and prove until
the dough has doubled in size in a warm place or on OVEN
40 °C. Knock back the dough and knead again for a few
minutes.
3. Press the dough into a greased 25 cm round tin, cover and
prove in a warm place or on OVEN 40 °C for approximately
30 minutes.
4. Preheat on OVEN 190 °C. Dimple the surface of the dough.
Drizzle with a little extra olive oil and sprinkle with course sea
salt. Cook on the Square Panacrunch Pan on OVEN 190 °C
for 30 minutes with a STEAM SHOT for 3 minutes 2/3rds of
the way through cooking time. Carefully remove from the tin
and leave to cool on a wire rack.
1. In a large Pyrex® bowl, combine the our, yeast and salt, stir
in the tomatoes. Gradually add the olive oil, passata and 3-5
tbsp of warm water until you have soft dough. Turn onto a
oured surface and knead for 10 minutes.
2. Line the Square Panacrunch Pan with baking paper. Divide
dough into 6 and place on the Square Panacrunch Pan. Prove
until dough has doubled in size in a warm place or on OVEN
40 °C for approximately 40 minutes.
3. Preheat on OVEN 220 °C. Drizzle with a little extra olive oil
and sprinkle with course sea salt. Cook on OVEN 220 °C for
15-20 minutes or until golden.
Focaccia
Sun dried tomato rolls
Bread
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