35
FOCACCIA
Serves 2-4
3 cups (1lb/450g) bread flour
1 teaspoon salt
2 teaspoons sugar
2 teaspoons dry yeast
2 tablespoons olive oil
1 cup (8.5oz/250ml) water
2 tablespoons olive oil
1 tablespoon sea salt
2 tablespoons black olives, sliced
1.
Assemble Mixer with dough hook .
2.
Place flour, salt, sugar and yeast into
the mixing bowl.
3.
Using Fold/Knead setting, slowly
add the oil then the water to the dry
ingredients. Mix for 1 minute or 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 30-40
minutes or until doubled in size.
6.
Remove the risen dough from the bowl
and knead on a lightly floured surface.
7.
Press the dough into a lightly greased
8" x 12" (20cm x 30cm) 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, sprinkle with rock salt & olives.
10.
Bake in a preheated oven at 400ºF
(200ºC) for 30-35 minutes or until
cooked and golden brown.
11.
Remove from pan & cool on wire rack.
OUTBACK DAMpER
Damper is a traditional Australian bread,
originally baked in the coals of a campfire
by stockmen and drovers in the Australian
outback. The bread is called damper
because the fire is damped to allow the
bread to be cooked over the ash covered
hot coals. Today, it is a popular dish for
recreational campers and has become
available in bakeries. Top this delicious
bread with butter, golden syrup or your
favorite jam.
4 cups (21oz/600g) bread flour
2 tablespoons milk powder
1 teaspoon salt
1 tablespoon sugar
1½ tablespoons baking powder
2 tablespoons oil
1½ cups (9oz/375ml) water
Extra bread flour, for kneading
1.
Assemble Mixer with dough hook .
2.
Sift flour, milk powder, salt, sugar and
baking powder and place into mixing
bowl.
3.
Using Fold/Knead setting, 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 for 1 minute by hand
to a smooth ball shape.
5.
Place the dough into a lightly greased
and base lined baking sheet or tray
and cook in a preheated oven at 350ºF
(180ºC) for 45-50 minutes or until
cooked when tested.
6.
Remove from pan & cool on wire rack.
RECIpES - BREADS, DOUGHS AND BUTTERS
BEM800XL_IB_v10.indd 35
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Summary of Contents for BEM800XL - REV 1-09
Page 7: ...7 KNOW Your Breville Stand Mixer BEM800XL_IB_v10 indd 7 19 11 09 3 16 PM ...
Page 12: ...12 BEFORE FIRST USE Of your Breville Stand Mixer BEM800XL_IB_v10 indd 12 19 11 09 3 16 PM ...
Page 16: ...16 OPERATING Your Breville Stand Mixer BEM800XL_IB_v10 indd 16 19 11 09 3 16 PM ...
Page 21: ...21 BEM800XL_IB_v10 indd 21 19 11 09 3 16 PM ...
Page 24: ...24 HINTS TIPS BEM800XL_IB_v10 indd 24 19 11 09 3 16 PM ...
Page 28: ...28 THE VITAL INGREDIENTS BEM800XL_IB_v10 indd 28 19 11 09 3 16 PM ...
Page 33: ...33 BEM800XL_IB_v10 indd 33 19 11 09 3 17 PM ...
Page 34: ...34 RECIPES BEM800XL_IB_v10 indd 34 19 11 09 3 17 PM ...
Page 63: ...63 Lorem ipsum dolor sit amet consectetuer elit BEM800XL_IB_v10 indd 63 19 11 09 3 17 PM ...
Page 75: ...75 BEM800XL_IB_v10 indd 75 19 11 09 3 17 PM ...
