R11
Focaccia
3 cups (450g) bread flour
1 teaspoon salt
2 teaspoons sugar
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water
Topping:
2 tablespoons olive oil
1 tablespoon rock salt
2 tablespoons black olives, sliced
1. Assemble Mixer using dough hook.
2. Place flour, salt, sugar and yeast into the
mixing bowl.
3. Using speed 1-2, slowly add the oil then the
water to the dry ingredients. Mix for 1 minute
until a dough ball starts to form.
4. Turn the dough out onto a lightly floured
surface and knead by hand until the dough
is soft and pliable.
5. Place the dough ball into a large bowl, loosely
cover with plastic wrap and leave to stand in a
warm area for 20 minutes or until doubled in size.
6. Remove the risen dough from the bowl and
knead again on a lightly floured surface.
7. Press the dough into a lightly greased
20cm x 30cm lamington pan.
8. Cover loosely with lightly greased plastic
wrap and leave to stand in a warm area
for 20-30 minutes or until doubled in size.
9. Remove plastic wrap, brush dough with olive
oil and sprinkle with rock salt and olives.
10. Bake in a preheated oven at 200ºC for 30-35
minutes or until cooked and golden brown.
11. Remove from pan and cool on wire rack.
Calzonne
2 cups (300g) bread flour
1 cup (150g) wholemeal plain flour
1 teaspoon salt
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water
Suggested Fillings:
•
Sun-dried tomato pesto, toasted red, yellow
and green capsicum, marinated eggplant or
sliced mushrooms.
•
Anchovy fillets, prawns, sliced salami, ham, bacon,
turkey or chicken.
•
Grated cheddar, mozzarella, Parmesan or sliced
camembert, brie or fetta cheeses.
1. Assemble Mixer using dough hook.
2. Place flours, salt and yeast into the mixing bowl.
3. Using speed 1-2, slowly add the oil then the water
to the dry ingredients. Mix for 1 minute until a
dough ball starts to form.
4. Turn the dough out onto a lightly floured surface
and knead by hand until the dough is soft and
pliable. Do not over knead.
5. Place the dough ball into a large bowl, loosely
cover with plastic wrap and leave to stand in a
warm area for 20 minutes or until doubled in size.
6. Remove the risen dough from the bowl and knead
again on a lightly floured surface.
7. Divide the dough into 8 equal pieces. Roll each
piece into a 15cm circle.
8. Spread half of each dough circle with selected
fillings, leaving a 15cm rim around the edge.
9. Brush edges with water, then fold the uncovered
half over the filling and seal the edges.
10. Place onto lightly greased baking trays. Use a sharp
knife to make a slit in the top of each calzone.
11. Bake in a preheated oven at 200ºC for 15-20
minutes or until cooked and golden brown.
12. Remove from trays and cool on wire rack.
Make pizzas from above recipe by spreading fillings
over each dough circle and bake at 200ºC for
12-15 minutes or until base is cooked and topping
heated through.
2-4
2-4
Breads and doughs
continued
Cinnamon nut scrolls
4 cups (600g) bread flour
1 teaspoon salt
2 tablespoons sugar
1
1
⁄
2
teaspoons mixed spice
2 teaspoons grated orange rind
2
1
⁄
2
teaspoons Tandaco yeast
1 x 60g egg, lightly beaten
1
1
⁄
2
cups (375ml) milk, scalded and cooled
Filling:
2 tablespoons melted butter
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
1
⁄
4
cup (40g) sultanas
1
⁄
2
cup (60g) chopped walnuts
1. Assemble Mixer using dough hook.
2. Place flour, salt, sugar, mixed spice, orange rind
and yeast into the mixing bowl.
3. Using speed 1-2, slowly add the egg then the
cooled milk into the dry ingredients. Mix for 1
minute until a dough ball starts to form.
4. Turn the dough out onto a lightly floured surface
and knead by hand until the dough is soft
and pliable.
5. Place the dough ball into a large bowl, loosely
cover with plastic wrap and leave to stand in a
warm area for 20 minutes or until doubled in size.
6. Remove the risen dough from the bowl and knead
again on a lightly floured surface.
7. Roll out the dough to a 20cm x 30cm rectangle.
Brush dough with butter. Combine sugar and
cinnamon and sprinkle evenly, together with
sultanas and walnuts, over the butter leaving a
2cm border. Roll the dough up from the long side,
as for a Swiss Roll.
8. Cut into 12 slices and place cut side up into 2
lightly greased deep 22cm round cake pans.
9. Cover loosely with lightly greased plastic wrap
and leave to stand in a warm area for 30 minutes
or until buns have risen slightly. Remove
plastic wrap.
10. Bake in a preheated oven at 200ºC for 30-35
minutes or until cooked and golden brown.
Remove from cake pans and cool on wire racks.
When cool, drizzle with vanilla bun glaze.
Vanilla bun glaze
1
⁄
2
cup icing sugar, sifted
1
⁄
2
teaspoon vanilla essence
2 tablespoons warm milk
1. Combine ingredients into a small mixing bowl
and stir until smooth and thin enough to drizzle
over buns.
12
R10
Summary of Contents for BEM400
Page 11: ...Recipes Delicious recipes ...
Page 28: ...Notes R35 Notes R34 ...
