Panasonic SD-2511

42
Dough Recipes
Dough for Tear & Share Bread
Menu ‘19’ (2hr 20min)
Yeast 1
1
⁄4 tsp
Strong White Bread Flour 550 g (1 lb 4 oz)
Sugar 2 tsp
Olive Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 310 mL
Olive Tear & Share Bread
Dough for Tear & Share Bread
(above)
One batch
Tapenade (green or black) 6 tbsp
Olives, chopped 25 g (1 oz)
Olive Oil 2 tbsp
1
Roll dough out into a rectangular sheet 1
1
⁄2 cm (
1
⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the Tapenade over the dough, sprinkle the chopped
olives and drizzle with 1 tbsp of the oil. Roll up from the short
end like a swiss roll.
3
Cut the dough into 4 cm (1
1
⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
4
Drizzle with the remaining tbsp of oil and allow to prove at
40˚C/105˚Funtildoubledinsize(approx.25mins).
5
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15–20 mins or until golden brown.
• Delicious served warm with tapas or pasta dishes.
Pepperoni Tear & Share Bread
Dough for Tear & Share Bread
(above)
One batch
Tomato Puree or Sun Dried
Tom Puree
4 tbsp
Pepperoni, chopped 50 g (2 oz)
Mozarella Cheese, grated 100 g (4 oz)
Dried Oregano or Basil 1 tsp
Olive Oil 1 tbsp
1
Roll dough out into a rectangular sheet 1
1
⁄2 cm (
1
⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the tomato puree over the dough and scatter the
pepperoni and cheese. Roll up from the short end like a swiss
roll.
3
Cut the dough into 4 cm (1
1
⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
4
Drizzle with the olive oil and sprinkle with the dried herbs and
allowtoproveat40˚C/105˚Funtildoubledinsize(approx.
25 mins).
5
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15–20 mins or until golden brown.
• Delicious served warm with pasta dishes. Use sundried tomatoes
in place of pepperoni for vegetarians.
Picnic Tear & Share Bread
Dough for Tear & Share Bread
(on the left)
One batch
Grainy Mustard 2 tbsp
Cooked Ham, chopped 75 g (3 oz)
Strong Cheddar Cheese, grated 75 g (3 oz)
1
Roll dough out into a rectangular sheet 1
1
⁄2 cm (
1
⁄2’’) thick,
approximately 24 cm x 46 cm (9’’ x 18’’).
2
Spread the mustard over the dough and scatter the ham and
cheese–reserve a little of the cheese to sprinkle on top. Roll
up from the short end like a swiss roll.
3
Cut the dough into 4 cm (1
1
⁄2’’) slices with a sharp knife and
place close together in a 20 cm (8’’) round greased cake or
flan tin, cut sides up.
4
Sprinkle with the remaining cheese and allow to prove at
40˚C/105˚Funtildoubledinsize(approx.25mins).
5
Bakeinapreheatedovenat220˚C/425˚F/GasMark7for
15–20 mins or until golden brown.
• Delicious served warm with soup or with a Ploughmans lunch.
Spelt Table Roll
; for 8 rolls
Menu ‘30’ (2hr 45min)
Yeast 1
1
⁄4 tsp
Spelt White Flour 500 g (1 lb 2 oz)
Sugar 1
1
⁄2 tsp
Salt 1
1
⁄2 tsp
Butter 10 g (
2
⁄5 oz)
Water* 310 mL
*If in the hot room, use chilled water.
1
Divide dough into 8 rolls and rest them for 15 mins.
2
Shape the dough into rolls.
3
Place on a greased baking tray and allow to prove at
35˚C/95˚F until doubled in size.(approx.40 mins.)
4
Make a cut on top of the dough and bake in oven at
220˚C/425˚Ffor 15–20 mins. (coupe)
SD-2511_UK.indd 42 2015/01/09 15:29:34