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Recipes
Dough Recipes
• For addition of ingredients with*, follow programming instructions on P.11.
Rye and White Rolls
Stage 1 Culture : ‘Pizza’-‘Dough’ (45min)
Yeast 1 tsp
Strong White Flour
75 g (3 oz)
Rye flour
150 g (5 oz)
Water 200 ml
Stage 2 : ‘Rye’-‘Dough’ (2hr)
Yeast 1 tsp
Rye Flour
150 g (5 oz)
Strong White Flour
100 g (4 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 ml
Put all culture ingredients in bread pan and select
1
Pizza Dough program 45 mins.
• Use kneading blade (rye bread).
Turn off at the start/stop pad after 15 mins.
2
(12 hours later)
Add all ingredients listed in stage 2 and select Rye
3
Dough program 2 hrs.
Divide dough into 12-15 pieces and shape into rolls.
4
Place on a greased baking tray and sprinkle with
5
flour. Allow to prove at 40˚C/90˚F until doubled in
size (approx. 20 mins).
Glaze with oil and bake in a preheated oven at
6
220˚C/425˚F/Gas Mark 7 for 10-15 mins or until
golden brown.
• This dough can also be made as a loaf. Follow method for
Points 1 and 2. Increase water on stage 2 from 80-110 ml
and select Italian Bake program 4 hrs 30 mins.
Panettone
‘Basic’-‘Dough Raisin’ (2hr 20min)
Yeast
1
⁄2 tsp
Strong White Flour
300 g (11 oz)
Sugar 2 tbsp
Butter
15 g (
1
⁄2 oz)
Salt
1
⁄4 tsp
Ground Cardamom
1
⁄2 tsp
Grated Lemon Zest 1
Medium Sized Egg,
yolk
1
Milk 140 ml
*Mixed Peel
50 g (2 oz)
*Raisins
100 g (4 oz)
Place dough in a greased 18 cm (7’’) cake tin. Allow
1
to prove at 40˚C/90˚F for approx. 30-40 mins or until
doubled in size.
Bake in a preheated oven at 150˚C/300˚F/Gas
2
Mark 2 for about 30 mins.
Chelsea Buns
Enriched Dough : ‘Basic’-‘Dough’ (2hr 20min)
Yeast
1
⁄2 tsp
Strong White Flour
250 g (9 oz)
Sugar 1 tsp
Butter
25 g (1 oz)
Milk Powder 1 tbsp
Salt
1
⁄2 tsp
Egg, medium 1
Water 100 ml
Additional Ingredients
Butter
15 g (
1
⁄2 oz)
Mixed Dried Fruit
100 g (4 oz)
Soft Brown Sugar
50 g (2 oz)
Mixed Spice 1 tsp
Knead the dough lightly and roll out to an oblong
1
26 cm x 20 cm (10’’ x 8’’).
Mix together the mixed dried fruit, soft brown sugar
2
and mixed spice. Brush the dough with melted
butter and spread the fruit mixture on top. Roll up
from the long edge and cut into 8-10 slices. Arrange
in a greased 23 cm (9’’) sandwich tin and allow to
prove at 40˚C/90˚F until doubled in size (approx.
20 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas
3
Mark 7 for 15 mins or until golden brown.
Allow to cool. Drizzle with glace icing.
4
Hot Cross Buns
‘Basic’-‘Dough Raisin’ (2hr 20min)
Enriched Dough
Ingredients (above)
One batch
Cinnamon 1 tsp
Mixed Spice
1
⁄2 tsp
* Mixed Dried Fruit
100 g (4 oz)
Divide mixture into eight balls. Place on a lightly
1
greased baking tray and allow to prove at 40˚C/90˚F
until doubled in size (approx. 20 mins). Make a
paste with approx. 2 tbsp flour mixed with 2 tbsp
water and pipe a cross over the buns, or top with
thin slices of shortcrust pastry.
Bake in a preheated oven at 220˚C/425˚F/Gas
2
Mark 7 for 15-20 mins or until golden brown.
While still HOT, brush with a sugar glaze — 40
3
g
(1
1
⁄2 oz) sugar in 4 tbsp water, boiled until a syrup is
reached — (approx. 5 mins).
Croissants
‘Basic’-‘Dough’ (2hr 20min)
Yeast
1
⁄2 tsp
Strong White Flour
300 g (11 oz)
Sugar 1 tsp
Butter
25 g (1 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Water 150 ml
Butter chilled to add
when rolling
150 g (5 oz)
Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.
1
Divide butter into three portions. Dot one portion
2
over the top two thirds of the dough.
Fold the bottom one third up and the top one third
3
down, sealing the edges with a rolling pin. Turn the
dough so that the folded edge is on the side.
Roll out to an oblong, dot the second portion of butter
4
and continue as before. Repeat with the third portion.
Cover and allow the dough to rest in the refrigerator
5
for 30 mins.
Repeat the rollings three more times, cover and chill
6
for 30 mins.
Roll out pastry and divide into four squares. Cut
7
each square into two triangles. Reroll the triangles
so that they are the shape of those pictured below.
Loosely roll up each triangle towards the point, finishing
8
with tip underneath. Curve into a crescent shape.
Place on a greased baking tray. Allow to prove at
9
40˚C/90˚F until doubled in size (approx. 20 mins).
Brush with beaten egg and bake in a preheated
10
oven at 220˚C/425˚F/Gas Mark 7 for 15 mins or until
crisp and well browned.
Soft Rolls/Baps
‘Basic’-‘Dough’ (2hr 20min)
Yeast 1 tsp
Strong White Flour
450 g (1 lb)
Sugar
1
⁄2 tsp
Butter
25 g (1 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Water **250 ml
** For a slightly denser roll try 125 ml water and 125 ml milk.
Sweet Rolls/Buns Suitable for Devonshire Splits
‘Basic’-‘Dough’ (2hr 20min)
Yeast 1 tsp
Strong White Flour
450 g (1 lb)
Sugar 2 tbsp
Butter
75 g (3 oz)
Salt
1
⁄2 tsp
Egg, medium 1
Milk 250 ml
Choose one of the above recipes.
1
Place the ingredients into the bread pan in the order
2
listed above.
Select Basic Dough program 2 hrs 20 mins.
3
Divide dough into 8-10 pieces and shape into baps.
4
Place on a greased baking tray and allow to prove at
5
40˚C/90˚F until doubled in size (approx. 20 mins).
Dust with flour.
6
Bake in a preheated oven at 220˚C/425˚F/Gas
7
Mark 7 for 15 mins or until golden brown.
• For Devonshire splits, split bun and fill with cream
and jam. Top with glace icing.
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