Loading ...
Loading ...
Loading ...
35
Dough Recipes
[19 Basic] [20 Basic Raisin] [21 Savoury]
[22 Whole wheat] [23 Whole wheat Raisin]
[24 Rye] [25 French] [26 Rustic Sourdough]
[27 Sourdough starter] [28 Pizza] [29 Brioche]
[30 Speciality]
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 (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
O
The maximum load of the Bread Maker is 600 g.
Dough recipes using 300 g of flour may be doubled.
O
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
➀
Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
O
Rolls
O
Knot
O
Hedgehogs
Raisins
(Coat with a beaten egg)
➁
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
DSSUR[LPDWHO\±Û&XQWLOWKHGRXJKKDVGRXEOHGLQVL]H
O
Approximate proving time-Rolls 30–50 minutes, Whole
breads 50 minutes.
O
To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
➂
Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle
with poppy seeds, sesame seeds. Bake following recipe
guidelines.
Rolls
O
Select one of the following recipes and follow the method below.
1
Shape dough.
2
Place onto a greased baking tray and
allow to prove until doubled in size.
3
Brush with beaten egg.
4
%DNHLQDSUHKHDWHGRYHQDW±Û&IRU±PLQXWHVRU
until golden brown.
Basic Dough
Menu ‘19’ (2hr 20min)
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Sugar 1¾ tbsp
Butter 45 g
Water 300 mL
Dry yeast 2 tsp
Savoury Dough
Menu ‘21’ (2hr 20min)
Bread flour 520 g
Salt 2 tsp
Powdered milk 1½ tbsp
Sugar 1 tbsp
Butter 20 g
Water 350 mL
Dry yeast 1½ tsp
* Bacon, cooked 65 g
* Cheese, 1 cm 60 g
Wholemeal Dough 75%
Menu ‘22’ (3hr 15min)
Whole wheat flour 370 g
Bread flour 125 g
Salt 2 tsp
Powdered milk 1½ tbsp
Sugar 1 tbsp
Butter 20 g
Water 360 mL
Bread improver, optional ½ tsp
Dry yeast 2 tsp
Rustic Sourdough Dough (Standard)
Stage 1 Sourdough starter: Menu ‘27’ (24hr)
Turn to P. 18 and P. 42 for the sourdough starter recipe.
Stage 2: Menu ‘26’ (2hr 30min)
Bread flour 400 g
Salt 1 tsp
Water 150 mL
Dry yeast ¾ tsp
Rustic Sourdough Dough (Rye)
Stage 1 Sourdough starter: Menu ‘27’ (24hr)
Turn to P. 18 and P. 42 for the sourdough starter recipe.
Stage 2: Menu ‘26’ (2hr 30min)
Bread flour 360 g
Rye flour 40 g
Salt 1 tsp
Water 150 mL
Dry yeast ¾ tsp
Recipes
•
For addition of ingredients with*, see the instructions on P. 14.
Loading ...
Loading ...
Loading ...