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28
Dough Recipes
Recipes
Pizza
(45 min)
(OZ) (NZ)
★
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ)
1 tsp 3 tsp *2
Bread flour (OZ) / White flour (NZ) 475 g 450 g
Olive oil
2 tbsp 5 tbsp
Sugar 1¾ tbsp 1 tsp
Powdered milk (OZ) 1 tbsp -
Salt 1 tsp 1 tsp
Water 300 mL 230 mL *2
Focaccia
(45 min)
(OZ) (NZ)
★
Dry yeast (OZ)/SUREBAKE yeast *1 (NZ)
2 tsp 3 tsp *2
Bread flour (OZ) / White flour (NZ) 475 g 450 g
Olive oil (OZ) / Butter (NZ)
2 tbsp 15 g
Sugar 2 tbsp 1 tsp
Powdered milk (OZ) / Milk powder (NZ) 2 tbsp 1 tbsp
Salt 2 tsp 1 tsp
Water 300 mL 300 mL *2
1
Roll and pat the dough into a 30 cm x 25 cm rectangle on a greased
baking tray.
2
Make indentations over the whole dough using your fingertips.
3
Add your favourite toppings such as olives and tomatoes.
4
Allow to prove at 40 ˚C until doubled in size (approx. 30 minutes).
5
Drizzle with olive oil and bake in a preheated oven at 190 ˚C for
20 – 30 minutes or until golden at the edges and cooked well in the
centre.
●
Serve warm with pasta dishes.
Doughnut (using failed unfermented bread dough)
1
Divide the dough into small pieces that are 35 g each and shape
them into balls. Cover them with a small towel and place them
still for 10 - 20 minutes.
2
Roll them into thin round shape and press the dough with the
doughnut mold.
3
Allow the dough to ferment for 20 - 30 minutes (till it rises to
double its original size) at a temperature of 30 - 35 ˚C.
4
Deep-fry them at an oil temperature of 170 ˚C and sprinkle them
with cinnamon and refined white sugar.
*1 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
*2 It needs to be melted before handling. Add the yeast to 30 mL of lukewarm
water. Make sure that the amount of water is reduced by 30 mL
.
Pizza
Menu 24 (SD-R2530: 23)
Sourdough Dough (Rye)
Stage 1: Sourdough Starter: Menu 23
(SD-R2530: 22 ) (24 h)
Turn to P. 15 for the recipe.
Stage 2: Menu 22 (SD-R2530: 21) (2 h 30 min)
Sourdough Starter
(24 h)
The amount for a sourdough cup
Sourdough
Menu 22 (SD-R2530: 21)
(OZ) (NZ)
Sourdough starter 1 cup 1 cup
Bread flour (OZ) / White flour (NZ) 360 g 360 g
Rye flour 40 g 40 g
Salt 1 tsp 1 tsp
Water 150 mL 150 mL
Dry yeast *1 (OZ) / SUREBAKE yeast
(NZ)
*2
¾ tsp 2¼ tsp
*1 For SD-YR2550, place dry yeast into the yeast dispenser.
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
(OZ) (NZ)
Rye flour 80 g 80 g
Salt ½ tsp ½ tsp
Plain yogurt 60 g 60 g
Water (20 °C
) 80 mL 80 mL
Dry yeast (OZ) / SUREBAKE yeast
(NZ)
*1 *2
1 (0.1 g) 3 (0.3 g)
* 1 Use the sourdough starter spoon provided
*2 If you are a New Zealand customer using instant dry yeast please refer to
the OZ recipe.
Sourdough Starter
Menu 23 (SD-R2530: 22)
Turn to P. 12 -
15 for handling
instructions.
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