Whole wheat yoghurt bread, Wholemeal rolls – Panasonic SD-BT2P User Manual

Page 10

Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".

Advertising
background image

Whole Wheat Yoghurt

Bread

2 t

Surebake yeast

300 g

wholemeal flour

1 T

butter

1 T

milk powder

1 t

salt

2 T

sesame seeds

1 t

sugar

'/2 c

yoghurt

165 ml

water

Wholemeal Rolls

1 '/21 Surebake yeast

250 g

white flour

50 g

wholemeal flour

1 t

sugar

1 T

milk powder

1 t

salt

1 T

butter / margarine

200 ml

water

I

beaten egg (to brush tops of rolls)

poppy or sesame seeds to sprinkle
on top

■ Remove the bread pan from the Bread

Bakery.

■ Mount the kneading blade on the shaft.

■ Place the yeast in the bread pan - best

results are achieved if the yeast is added
before the other ingredients.

■ Add the flour and all dry ingredients

■ Pour the water into the bread pan.

Place the bread pan inside the Bread Bakery.

Select dough.

■ The beeper will sound when the dough is

completed.

■ Turn the dough out into a greased bowl.

Cover. Let the dough rest for 20 minutes in
the refrigerator.

■ Divide into 9-12 even sized portions - shape

into rolls (you may need to use floured
hands) and place on a greased baking tray.
Cover and leave to rise for 30-50 minutes

(best rising temperature 30-35°C) or until

almost doubled in size.

■ Brush the tops with beaten egg, then

sprinkle with poppy or sesame seeds.

■ Bake at 200°C for 1 5-20 minutes or until

golden brown.

■ Remove from tray and cool on a wire rack.

Advertising