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Recipes
Spelt Table Roll
; for 8 rolls
Menu ‘24’ (2hr 45min)
(OZ)
Dry yeast
2
tsp
Spelt White Flour 500 g
Sugar 1
1
⁄2 tsp
Salt 1
1
⁄2 tsp
Butter 10 g
Water* 280 mL
(NZ)
Surebake yeast
4
tsp
Spelt White Flour 500 g
Sugar 1
1
⁄2 tsp
Salt 1
1
⁄2 tsp
Butter 10 g
Water* 270 mL
*If in a hot room, use chilled water
Method:
Divide dough into 8 rolls and rest them for 15 minutes.
1
Shape the dough into rolls.
2
Place on a greased baking tray and allow to prove at 35˚C
3
until doubled in size. (approx. 40 minutes.)
Make a cut on top of the dough and bake in oven at 220˚C
4
for 15-20 minutes. (coupe)
Pizza
Menu ‘22’ (45min)
(OZ)
Dry yeast 1 tsp
Bread flour 475 g
Salt 1 tsp
Powdered milk 1 tbsp
Sugar 1
3
⁄4 tbsp
Olive oil 2 tbsp
Water 300 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Sugar 1 tsp
Olive oil 5 tbsp
Water 230 mL
•
Turn to P. 21 for yeast.
Method:
Knead dough on a lightly floured surface until it becomes
1
elastic and springs back when touched.
Divide into 6 balls or 2 large balls, and place in warm area
2
for 10 minutes.
Shape each ball into a flat circle. Place the circles on a
3
baking tray and prick with a fork.
Leave to rise at room temperature for 15 minutes.
4
Brush each circle with tomato paste. Sprinkle with
5
Mozzarella cheese. Top with your favourite topping, such
as sliced onions, pepperoni, cooked sausage, capsicum or
olives.
Bake in a preheated 210°C oven for 15-20 minutes.
6
Focaccia
Menu ‘22’ (45min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Powdered milk 2 tbsp
Sugar 2 tbsp
Olive oil 2 tbsp
Water 300 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 1 tbsp
Sugar 1 tsp
Butter 1 tbsp
Water 300 mL
•
Turn to P. 21 for yeast.
Method:
Knead dough on a lightly floured surface until it becomes
1
elastic and springs back when touched.
Shape into a flat circle, place on a baking tray, make holes
2
with the end of a wooden spoon 5 cm apart over the surface
of the dough.
Cover and leave to rise in a warm place (30-35°C) for
3
20-30 minutes or until almost doubled in size.
Brush surface with olive oil, sprinkle with salt, basil,
4
rosemary and thyme.
Topping
Olive oil 2 tbsp
Salt
1
⁄2 tsp
Dried basil 1 tsp
Dried rosemary 1 tsp
Dried thyme 1 tsp
Bake in a preheated 210°C oven for 26-30 minutes.
5
Cake Recipes
[15 Bake only]
Bake cakes and teabreads.
: Timer cannot be used
Use menu 15 for these recipes.
This menu is not suitable for all
types of cake, such as Victoria
sandwich or those that require
going into a hot oven.
Always use our tablespoon and
teaspoon measure in these
recipes.
The cake is made according to the
recipe in a separate mixing bowl
and then baked inside the bread
pan.
1
Mix the ingredients in a bowl.
2
Line the bottom and sides of
the bread pan with baking
parchment and pour in the
mixture.
•
Make sure that the kneading
blade is removed from the
pan before the cake mixture
is added.
•
Ensure that the cake mixture
is kept inside the baking
parchment.
3
Set the bread maker. (P.18)
•
The maximum baking time is
1 hour 30 minutes.
Butter Cake
Menu ‘15’ (50min)
(OZ) (NZ)
Butter 100 g
Sugar 100 g
Egg, medium 2
Plain flour 275 g
Baking powder 2
1
⁄2 tsp
Milk 90 mL
Vanilla essence 1 tsp
Fruit & Walnut Cake
Menu ‘15’ (50min)
(OZ) (NZ)
Butter 90 g
Brown sugar
3
⁄4 cup
Eggs, medium 2
Whole wheat flour 150 g
Baking powder
1
⁄2 tsp
Cinnamon
1
⁄2 tsp
Nutmeg
1
⁄2 tsp
Milk
1
⁄3 cup
Raisins
1
⁄2 cup
Sultanas
1
⁄2 cup
Walnuts, chopped
1
⁄2 cup
Chocolate Cake
Menu ‘15’ (50min)
(OZ) (NZ)
Butter 100 g
Sugar 100 g
Egg, medium 2
Plain flour 275 g
Cocoa 30 g
Baking powder 2
1
⁄2 tsp
Milk 90 mL
Vanilla essence 1 tsp
Method:
Sift flour into a bowl.
1
Soften butter at room temperature.
2
Add sugar and beat well until creamy.
Add eggs one by one and beat further until
3
the mixture resembles frothy cream.
Add flour and baking powder a half portion at
4
a time and mix well.
Add remaining ingredients.
5
Remove the kneading blade from the bread
6
pan and line the bottom and sides with
baking parchment. Pour the mixture into the
bread pan.
Select menu 15 and enter 50 minutes on the
7
timer.
Test with a skewer to see if the centre is
8
cooked. If it is not, select the same menu
again and enter a further 5-10 minutes on the
timer.
Take the bread pan out using oven gloves
9
and leave to stand for 5 minutes before
removing from the bread pan and allowing
to cool.
Banana Yoghurt Tea Bread
Menu ‘15’ (55min)
(OZ) (NZ)
Plain flour 200 g
Baking powder 2 tsp
Baking soda
1
⁄2 tsp
Brown sugar
1
⁄2 cup
Eggs, medium 2
Plain yoghurt
1
⁄4 cup
Bananas, mashed 2
Butter, melted 50 g
Method:
Sift flour, baking powder and baking soda.
1
Add brown sugar.
In a separate bowl mix together eggs,
2
yoghurt and mashed banana.
Add the liquid ingredients and the cooled
3
melted butter to the dry ingredients. Stir
quickly and lightly.
Remove the kneading blade from the bread
4
pan and line the bottom and sides with
baking parchment. Pour the mixture into the
bread pan.
Select menu 15 and enter 55 minutes on the
5
timer.
Test with a skewer to see if the centre is
6
cooked. If it is not, select the same menu
again and enter a further 5-10 minutes on the
timer.
Take the bread pan out using oven gloves
7
and leave to stand for 5 minutes before
removing from the bread pan and allowing
to cool.
Dough Recipes
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