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39
Recipes
Wholemeal Dough 50%
Menu ‘22’ (3hr 15min)
Yeast 11⁄2 tsp
Strong Wholemeal Bread Flour 300 g (11 oz)
Strong White Bread Flour 300 g (11 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 11⁄2 tsp
Water 370 mL
Granary
®
Dough
Menu ‘22’ (3hr 15min)
Yeast 11⁄2 tsp
Strong Granary
®
Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 11⁄2 tsp
Water 350 mL
Rye Dough 100%
Menu ‘24’ (2hr)
Yeast 2 tsp
Rye Flour 500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 360 mL
•
Use kneading blade (rye bread).
•
Prove for 15 mins.
French Sticks
Menu ‘25’ (3hr 35min)
Yeast 1⁄2 tsp
Strong White Bread Flour 250 g (9 oz)
Butter 15 g (1⁄2 oz)
Salt 1⁄2 tsp
Water 150 mL
Rustic Sourdough Dough
Stage 1 Sourdough starter : Menu ‘27’ (24hr)
Turn to P. 18 for the recipe.
Stage 2 : Menu ‘26’ (2hr 30min)
Strong White Bread Flour 320 g (111⁄2 oz)
Salt 3⁄4 tsp
Yeast 1⁄2 tsp
Water 120 mL
1 Tip the sourdough starter in the bread pan.
2 Addingredientsʻlistedinstage2ʼinthefollowingorderinthe
bread pan:
strongwhitebreadflour→salt→dryyeast(keepawayfrom
thesalt)→water(keepawayfromthedryyeast,pourwater
around the strong white bread flour).
3 Select menu 26 and Press Start.
4 Setyourovenat220˚C/425˚F/GasMark7,bakeintheoven
for 10–15 minutes.
Ciabatta
Stage 1 Culture : Menu ‘28’ (45min)
Yeast 1⁄2 tsp
Strong White Bread Flour 175 g (6 oz)
Water 200 mL
Stage 2 : Menu ‘19’ (2hr 20min)
Yeast 1⁄4 tsp
Strong White Bread Flour 325 g (111⁄2 oz)
Sugar 1⁄2 tsp
Olive Oil 2 tbsp
Salt 11⁄2 tsp
Water 80 mL
1 Put all culture ingredients in the bread pan and select
menu 28.
2 Turn off at the start pad after 15 mins.
(12 hours later)
3 Add all ingredients listed in stage 2 and select menu 19.
4 Divide dough into and roll each half out to a rough oblong loaf
shape about 2.5 cm (1’’) thick.
5 Place on a greased baking tray and sprinkle with flour. Allow
toproveat40˚C/105˚Funtildoubledinsize
(approx. 20 mins).
6 Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
20–25 mins or until golden brown.
•
This dough can also be made as a loaf. Follow method for steps 1–3.
Increase water on stage 2 from 80–110 mL and select menu 11.
Viennese Rolls
Menu ‘19’ (2hr 20min)
Yeast 3⁄4 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 50 g (2 oz)
Butter 100 g (4 oz)
Salt 1⁄2 tsp
Medium Sized Eggs, yolk 2
Egg, medium 1
Milk warmed 150 mL
Filling (jam or mincemeat) 1⁄2 jar
Glaze (milk) 45 mL (3 tbsp)
1 Divide dough into 20 rolls.
2 Roll out each piece of dough to a square shape
approximately 10 cm x 10 cm (4’’ x 4’’) in size.
3 Place a teaspoon of filling in the centre of each piece of
dough. Draw up the corners and edges to make a parcel.
Repeat with all 20 rolls.
4 Place parcels in two 20 cm (8’’) greased cake tins, with the
gathered side down. Glaze with milk and allow to prove at
40˚C/105˚Funtildoubledinsize(approx.20–30mins).
5 Bakeinapreheatedovenat190˚C/375˚F/GasMark5for
15–20 mins or until golden brown.
•
Serve just warm as a breakfast or tea-time treat.
SD-2511_UK.indd 39 2015/01/09 15:29:34
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