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Basic Raisin
Basic Raisin Dough
Menu 19 (2 h 20 min)
★
Dry yeast
1 tsp
Strong white bread flour
500
g
Butter
30
g
Sugar
1½ tbsp
Salt
1½ tsp
Water
310 mL
Raisins *1
100
g
Hot Cross Buns
Menu 19 (2 h 20 min)
★
Dry yeast
½ tsp
Strong white bread flour
250
g
Butter
25
g
Sugar
1 tsp
Skimmed milk powder
1 tbsp
Salt
½ tsp
Cinnamon
1 tsp
Mixed spice
½ tsp
Egg )M(, beaten
1 )50
g
(
Water
100 mL
Mixed dried fruits *1
100
g
1
Divide mixture into 8 balls. Place on
a lightly greased baking tray and allow to
prove at 40 ˚C until doubled in size
)approx. 20 minutes(. Make a paste with
approx. 2 tbsp flour mixed with 2 tbsp
water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
2
Bake in a preheated oven at 220 ˚C for
15 – 20 minutes or until golden brown.
3
While still HOT, brush with a sugar glaze —
40
g
sugar in 4 tbsp water, boiled until a
syrup is reached - )approx. 5 minutes(.
Whole Wheat
Whole Wheat Dough
Menu 20 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour
500
g
Butter
30
g
Sugar
1½ tbsp
Salt
2 tsp
Water
340 mL
Whole Wheat Dough 70%
Menu 20 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour
350
g
Strong white bread flour
150
g
Butter
30
g
Sugar
1½ tbsp
Salt
2 tsp
Water
330 mL
Whole Wheat Dough 50%
Menu 20 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour
250
g
Strong white bread flour
250
g
Butter
30
g
Sugar
1½ tsp
Salt
2 tsp
Water
320 mL
Whole Wheat Raisin
Whole Wheat Raisin Dough
Menu 21 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour
500
g
Butter
30
g
Sugar
1½ tbsp
Salt
2 tsp
Water
340 mL
Raisins *1
100
g
Whole Wheat Walnut Rolls 70%
Menu 21 (3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour 350
g
Strong white bread flour
100
g
Medium oatmeal
50
g
Oil
2 tbsp
Maple syrup
2 tbsp
Salt
1½ tsp
Water
320 mL
Walnuts *1
100
g
1
Divide dough into 12 large rolls or 20 dinner
rolls.
2
Place on a greased baking trays and
sprinkle with flour. Allow to prove at 40˚C
until doubled in size )approx. 20 minutes(.
3
Bake in a preheated oven at 220 ˚C for
12 – 15 minutes or until golden brown.
Sourdough Dough
Sourdough Dough (Rye)
Stage 1: Sourdough Starter Menu 23 (24 h)
Turn to P. EN13 for handling
instructions.
Stage 2: Menu 22 (2 h 30 min)
★
Dry yeast
¾ tsp
Sourdough starter
1 cup
Strong white bread flour
360
g
Rye flour
40
g
Salt
1 tsp
Water
150 mL
Sourdough Starter
Sourdough Starter
Menu 23 (24 h)
The amount for a sourdough cup
Rye flour
80
g
Salt
½ tsp
Plain yogurt
60
g
Water )20 °C
(
80 mL
Dry yeast *
1 )0.1
g
(
*
Use the sourdough starter spoon provided.
Pizza
Pizza Dough
Menu 24 (45 min)
★
Dry yeast
1 tsp
Strong white bread flour
450
g
Oil
4 tbsp
Salt
2 tsp
Water
240 mL
Doughnut
)using failed unfermented bread
dough(
1
Divide the dough into small pieces that
are 35
g
each and shape them into balls.
Cover them with a small towel and place
them still for 10 - 20 minutes.
2
Roll them into thin round shape and press
the dough with the doughnut mold.
3
Allow the dough to ferment for 20 - 30
minutes )till it rises to double its original
size( at a temperature of 30 - 35 ˚C.
4
Deep-fry them at an oil temperature of
170 ˚C and sprinkle them with cinnamon
and refined white sugar.
Focaccia
Menu 24 (45 min)
★
Dry yeast
½ tsp
Strong white bread flour
300
g
Olive oil
1 tbsp
Salt
1 tsp
Water
170 mL
1
Roll and pat the dough into a 30 cm x
25 cm rectangle on a greased baking tray.
2
Make indentations over the whole dough
using your fingertips.
3
Add your favourite toppings such as olives
and tomatoes.
4
Allow to prove at 40 ˚C until doubled in size
)approx. 30 minutes(.
5
Drizzle with olive oil and bake in a preheated
oven at 190 ˚C for 20 – 30 minutes or until
golden at the edges and cooked well in the
center.
● Serve warm with pasta dishes.
*1 Cut into 5 mm cubes.
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