Panasonic SD-BT10P - Manual (Page 29)

Basic bough mode
BRIOCHE PITA BREAD
1 T Surebake yeast
280 g white flour
2 eggs (size 7)
2t sugar
80g butter
V2t salt
35 mi milk (fresh)
1 beaten egg for brushing top of
brioche
• Make dough according to instructions on page
14.
•Cover and let the dough rest in the refrigerator
in a greased bowl for 20—30 minutes.
• Use a lightly floured work surface and hands
to shape brioche.
• Divide into 12 equal portions, make into bails,
divide each ball into one large and one small
ball.
• Place each large ball in a greased brioche or
muffin cup. With floured fingers, dimple the top
of each large ball. Place the small ball in each
indentation.
•Cover and leave to rise in a warm place
(30—35°C) for 30—40 minutes or until
doubled in size.
• Brush brioche with beaten egg. Bake in a
preheated 200®C oven for 10—15 minutes or
until light golden brown.
I ' / z t Surebake yeast
225 g white flour
V2t sugar
V4t salt
150 mi water
• Make dough according to instructions on page
14.
• Use a lightly floured work surface and hands to
shape pita breads.
• Divide the dough into 6 equal portions, make
into flat oval shapes, approximately 0.5 cm
thick.
•Cover and leave to rise for 30—50 minutes.
• Lightly grease heavy pan, fry each pita until it
puffs—turn, cook until golden brown.
• Split and fill with your choice of hot or cold
fillings.
Pita Crisps
An alternative to potato or corn chips.
• Split pita breads, cut into triangles 6cm x 4cm.
• Brush with oil and bake in a preheated 120*^C
oven for 20—30 minutes until crisp.
•Glaze with salsa or guacamole.
Garlic Pita Triangles
• Spread the inside of whole split pita breads with
garlic or herb butter,
• Heat in a preheated 180°C oven until butter
melts.
•Cut in quarters and serve as an
accompaniment to soups or pasta dishes.
- 2 8 -