Panasonic SD-BT10P - Manual (Page 26)

Basic Dough rpode
HOT CROSS BUNS
2t Surebake yeast
300 g white flour
2T brown sugar
4T butter
1 T milk powder
salt
1 * / 2 t all spice or mixed spice
V 2 c sultanas
1
egg
1 T grated orange rind
130 m£ water (warm)
FOCACCIA-
ITALIAN SAVOURY FLAT BREAD
• Make dough according to instructions on page
14.
•Place dough in a greased bowl. Cover with a
plastic wrap and leave to rise for 20—30
minutes.
•Shape into 8 or 10 buns depending on the
size required.
• Cover and leave to rise in a warm place
(30—35°C) for 30—50 minutes or until doubled
in size.
• Put on crosses.
• Bake in a preheated 200®C oven for 10—15
minutes or until golden brown. Brush over the
glaze.
Crosses
Vzc
2T
flour
oil
water to mix
Glaze
3T
3T milk
castor sugar
Crosses
Mix flour and oil then add water to make a stiff
paste. Pipe into the shape of crosses—if a piping
bag is not available, use a small plastic bag with
a corner cut off.
Glaze
Boil together until syrupy—brush over cooked
buns when they are removed from the oven.
i V i t Surebake yeast
300 g white flour
1 t sugar
1 T butter
1 T milk powder
11 salt
200 m£ water
•Make dough according to instructions on page
14.
• Roll or pat the dough into a rectangle 22 x 16cm.
•Dimple the top every 6cm by pressing your
finger well into the dough.
•Cover and leave to rise in a warm place
(30—35°C) for 30—50 minutes.
Combine:
2 T olive oil
V 2 1 salt—coarse sea salt, if available
11 dried basil
11 dried rosemary
11 dried thyme
•Brush the surface of the dough with the herbed
oil.
•Bake in a preheated 200°C oven for 15—20
minutes or until golden brown.
Variations
•Add finely chopped bacon and onion to the
herbs and oiive oil and spread over bread,
do not add salt,
or
•Add bacon and onion to the dough ingredients
—make dough and then top with the herb
mixture.
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