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40
Dough Recipes
Rye and White Rolls
Stage 1 Culture : Menu ‘28’ (45min)
Yeast 1 tsp
Strong White Bread Flour
75 g (3 oz)
Rye flour 150 g (5 oz)
Water 200 mL
Stage 2 : Menu ‘24’ (2hr)
Yeast 1 tsp
Rye Flour 150 g (5 oz)
Strong White Bread Flour
100 g (4 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
1 Put all culture ingredients in the bread pan and select
menu 28.
•
Use kneading blade (rye bread).
2 Turn off at the start pad after 15 mins.
(12 hours later)
3 Add all ingredients listed in stage 2 and select menu 24.
4 Divide dough into 12–15 pieces and shape into rolls.
5 Place on a greased baking tray and sprinkle with flour.
Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.
20 mins).
6 Glazewithoilandbakeinapreheatedovenat220˚C/425˚F/
Gas Mark 7 for 10–15 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.
Wholemeal Walnut Rolls 70%
Menu ‘23’ (3hr 15min)
Yeast 1 tsp
Strong Wholemeal Bread Flour 350 g (12 oz)
Strong White Bread Flour 100 g (4 oz)
Medium Oatmeal 50 g (2 oz)
Maple Syrup 2 tbsp
Oil 2 tbsp
Salt 11⁄2 tsp
Water 320 mL
*Walnut 100 g (4 oz)
1 Divide dough into 12 large rolls or 20 dinner rolls.
2 Place on a greased baking trays and sprinkle with flour.
Allowtoproveat40˚C/105˚Funtildoubledinsize(approx.
20 mins).
3 Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
12–15 mins or until golden brown.
Chelsea Buns
Enriched Dough : Menu ‘19’ (2hr 20min)
Yeast 1⁄2 tsp
Strong White Bread Flour
250 g (9 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Milk Powder 1 tbsp
Salt 1⁄2 tsp
Egg, medium 1
Water 100 mL
Additional Ingredients
Butter 15 g (1⁄2 oz)
Mixed Dried Fruit 100 g (4 oz)
Soft Brown Sugar 50 g (2 oz)
Mixed Spice 1 tsp
1 Knead the dough lightly and roll out to an oblong 26 cm x
20 cm (10’’ x 8’’).
2 Mix together the mixed dried fruit, soft brown sugar and
mixed spice. Brush the dough with melted butter and spread
the fruit mixture on top. Roll up from the long edge and cut
into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich
tinandallowtoproveat40˚C/105˚Funtildoubledinsize
(approx. 20 mins).
3 Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15 mins or until golden brown.
4 Allow to cool. Drizzle with glace icing.
Hot Cross Buns
Menu ‘20’ (2hr 20min)
Enriched Dough
Ingredients (above) One batch
Cinnamon 1 tsp
Mixed Spice 1⁄2 tsp
* Mixed Dried Fruit 100 g (4 oz)
1 Divide mixture into eight balls. Place on a lightly greased
bakingtrayandallowtoproveat40˚C/105˚Funtildoubledin
size (approx. 20 mins). Make a paste with approx. 2 tbsp flour
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
2 Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15–20 mins or until golden brown.
3 While still HOT, brush with a sugar glaze — 40 g (11⁄2 oz)
sugar in 4 tbsp water, boiled until a syrup is reached —
(approx. 5 mins).
•
For addition of ingredients with*, see the instructions on P.14.
SD-2511_UK.indd 40 2015/01/09 15:29:34
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