Panasonic Bread Bakery SD-253 - Whole Wheat Dough Recipes; Crusty Wholemeal Rolls

35
Basic Dough
tsp=teaspoon Tbsp=tablespoon
Boston Bun
3 tsp
450 N
2 tsp
4 Tbsp
3 Tbsp
1 tsp
260 ml
3
/4 cup
Surebake yeast
white flour
sugar
butter
milk powder
salt
water
Method:
Make dough according to instructions on
1 P.9 Ñ 10 and 13.
Place dough in a greased bowl. Cover with a
2 plastic wrap and leave to rise for 20 Ñ 30
minutes.
Shape the dough into a large round, place on
3 a lightly greased oven tray and leave to rise at
30 Ñ 35¡C until doubled in size.
Bake in a preheated 200¡C oven for 15 Ñ 25
4 minutes or until golden brown.
Cool on a cooling rack and then ice with pink
5 icing and sprinkle with coconut.
sultanas
Ingredients:
Panettone (Italian Christmas Bread)
3 tsp
450 N
1 tsp
3 Tbsp
3 Tbsp
50 N
1
1
/2 tsp
1
/2 Tbsp
220 ml
1
/4 cup
1
/4 cup
2 Tbsp
Surebake yeast
white flour
salt
sugar
milk powder
butter
egg
crushed aniseed
grated rind lemon
water
sultanas
mixed peel
pinenuts or chopped almonds
Ingredients:
Sundried Tomato & Basil Rolls
3 tsp
450 N
1 tsp
1 tsp
1 Tbsp
2 Tbsp
2 Tbsp
250 ml
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.9 Ñ 10 and 13.
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 Ñ 35¡C) for
30 minutes or until doubled in size.
Bake in a pre-heated 200¡C oven for 15 Ñ 20
4 minutes or until goldenbrown.
Method:
Make dough according to instructions on
1 P.9 Ñ 10 and 13.
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 30 Ñ 45 minutes.
Ingredients:
Use BAKE RAISIN for recipes below.
Ingredients in italics may be placed in
the raisin nut dispenser.
This prevents the ingredients from being crushed
and also produces a better loaf.