29
Wholemeal Bread
Recipe 1:
Use the Whole Wheat Program.
Recipe 2:
Use the Whole Wheat Program.
Recipe 3:
Use the Basic Program.
Gluten Free:
Use the Program 13.
Pizza Dough
Dough Program.
Swiss Buns
Dough Program.
Ingredients
• 11⁄3 cups water at room temperature.
• 1 tbsp vegetable cooking oil
• 1 tsp salt
• 31⁄3 cups wholemeal bread flour
• 1 tsp white sugar
• 2 tsp dried yeast
Ingredients
• 1 ½ cups water at room temp.
• 2 tbsp vegetable cooking oil
• 1 ½ tsp salt
• 4 ½ cups wholemeal bread flour
• 3 tbsp dried milk (optional)
• 2 tbsp white sugar
• 2 ¾ tsp dried yeast
Ingredients
• 11⁄3 cups water at room temp
• 1 tbsp vegetable oil or 12g (½oz) butter
(chopped into pieces)
• 2 tsp salt
• 31⁄3 cups wholemeal bread flour
• A pinch of white sugar
• 2 tsp dried yeast
Ingredients
To Bake a 1000g loaf.
• 310ml Water
• 3 tbsp Sugar
• 21⁄2 tsp Table salt
• 3 tbsp Vegetable oil
• 450g Gluten free flour
(can be a mixed flour)
• 11⁄2 tsp Yeast powder
Ingredients
• 1½ cups water at room temperature
• 2½ tbsp olive oil
• 4½ cups strong white bread flour
• 2½ tbsp sugar
• 1½ tsp salt
• 2¼ tsp dried yeast
This should be sufficient for three 12”
(300mm) pizza bases. Roll into circles
on a floured surface and pinch the
edges up to form a rim. Place on a
greased baking sheet, cover with the
pizza toppings of your choice and
bake at Gas Mk.6 / 200ºC /400ºF for 15
mins. If desired, you can re-prove the
dough for 10 - 20 mins by covering the
formed base with a cloth and leaving
it in a warm place on the greased
baking sheet before adding toppings
or more flavour to the bread.
Ingredients
• 2⁄3 cup water at room temp
• 2 eggs, beaten
• 2 tbsp margarine
• 3 cups strong white bread flour
• 2 tbsp sugar
• ½ tsp salt
• 2 tsp dried yeast
When the program is completed, mould
into 15 torpedo shapes on a greased
baking sheet. Leave the dough to re-
prove for 10 -20 mins (see pizza dough,
above).
Summary of Contents for T11003
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