Basic Raisin Dough
Sundried Tomato & Basil Rolls
Panettone (Italian Christmas Bread)
3 tsp
450
N
1 tsp
3 Tbsp
3 Tbsp
50
N
1
1
/2 tsp
220 m
R
1
/4 cup
1
/4 cup
2 Tbsp
Surebake yeast
white flour
salt
sugar
milk powder
butter
egg
crushed aniseed
water
sultanas
mixed peel
pinenuts or chopped almonds
grated rind lemon
Method:
Make dough according to instructions on
1 P.7---9.
Grease a souffl dish or a round cake tin with
2 the height of the sides extended using a collar
of baking paper.
Place dough in container cover and allow to
3 rise until almost doubled in size.
Brush with melted butter and bake at 190
°
C
4 for 30Ð45 minutes.
--- 34 ---
tsp=teaspoon Tbsp=tablespoon
Ingredients:
3 tsp
450
N
1 tsp
1 tsp
1 Tbsp
2 Tbsp
2 Tbsp
250 m
R
1
/4 cup
Surebake yeast
flour
salt
sugar
olive oil
freshly chopped basil
grated parmesan cheese
water
chopped sundried tomatoes
Method:
Make dough according to instructions on
1 P.7Ð9.
Turn the dough out into a greased bowl.
2 Cover and let the dough rest for 20 minutes.
Divide into 12 equal portions. Shape into rolls
3 and place on a greased baking tray. Cover
and leave to rise in a warm place (30---35
°
C) for
30 minutes or until doubled in size.
Bake in a pre-heated 200
°
C oven for 15Ð20
4 minutes or until goldenbrown.
Ingredients:
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