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Recipes
Dough Recipes
Viennese Rolls
‘Basic’-‘Dough’ (2hr 20min)
Yeast
3
⁄4 tsp
Strong White Flour
400 g (14 oz)
Sugar
50 g (2 oz)
Butter
100 g (4 oz)
Salt
1
⁄2 tsp
Medium Sized Eggs, yolk 2
Egg, medium 1
Milk warmed 150 ml
Filling (jam or mincemeat)
1
⁄2 jar
Glaze (milk) 45 ml (3 tbsp)
Put all the main ingredients in the bread pan in the
1
order listed above. Select Basic Dough program
2 hrs 20 mins.
Remove dough from bread pan and divide into
2
20 pieces.
Roll out each piece of dough to a square shape
3
approximately 10 cm x 10 cm (4’’ x 4’’) in size.
Place a teaspoon of filling in the centre of each
4
piece of dough. Draw up the corners and edges to
make a parcel. Repeat with all 20 pieces.
Place parcels in two 8’’ (20 cm) greased cake tins,
5
with the gathered side down. Glaze with milk and
allow to prove at 40˚C/90˚F until doubled in size
(approx. 20-30 mins).
Bake in a preheated oven on Convection
6
190˚C/375˚F/Gas Mark 5 for 15-20 mins or until
golden brown.
• Serve just warm as a breakfast or tea-time treat.
Sweet Brioche Dough
‘Basic’-‘Dough’ (2hr 20min)
Yeast 1 tsp
Strong white flour
250 g (9 oz)
Sugar 3 tbsp
Butter
75 g (3 oz)
Salt
1
⁄2 tsp
Egg, medium 2
Milk 2 tbsp
Egg, medium to glaze 1
Select Basic Dough program 2 hrs 20 mins.
1
Tip dough out of the bread pan and shape three
2
quarters into a ball and place in the bottom of
a lightly greased brioche tin. Press a hole in the
centre. Shape the remainder of the dough into a ball
and place in the centre.
Allow to prove for 30 mins at 40˚C/90˚F.
3
Glaze with beaten egg and bake in a preheated
4
oven at 190˚C/375˚F/Gas Mark 5 for 25 mins or until
golden brown.
Wholemeal Walnut Rolls 70%
‘Whole Wheat’-‘Dough’ (3hr 15min)
Yeast 1 tsp
Strong Wholemeal Flour
350 g (12 oz)
Strong White Flour
100 g (4 oz)
Medium Oatmeal
50 g (2 oz)
Maple Syrup 2 tbsp
Oil 2 tbsp
Salt 1
1
⁄2 tsp
Water 320 ml
Walnut
100 g (4 oz)
Divide dough into 12 large rolls or 20 dinner rolls.
1
Place on a greased baking trays and sprinkle with
2
flour. 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 12-15 mins or until golden brown.
Dough for Tear & Share Bread
‘Basic’-‘Dough’ (2hr 20min)
Yeast 1
1
⁄4 tsp
Strong White 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
Roll dough out into a rectangular sheet 1
1
1
⁄2 cm (
1
⁄2’’)
thick, approximately 24 cm x 46 cm (9’’ x 18’’).
Spread the Tapenade over the dough, sprinkle the
2
chopped olives and drizzle with 1 tbsp of the oil. Roll
up from the short end like a swiss roll.
Cut the dough into 4 cm (1
3
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.
Drizzle with the remaining tbsp of oil and allow to
4
prove at 40˚C/90˚F until doubled in size (approx.
25 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas
5
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 (P.28)
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
Roll dough out into a rectangular sheet 1
1
1
⁄2 cm (
1
⁄2’’)
thick, approximately 24 cm x 46 cm (9’’ x 18’’).
Spread the tomato puree over the dough and scatter
2
the pepperoni and cheese. Roll up from the short
end like a swiss roll.
Cut the dough into 4 cm (1
3
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.
Drizzle with the olive oil and sprinkle with the dried
4
herbs and allow to prove at 40˚C/90˚F until doubled
in size (approx. 25 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas
5
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 (P.28)
One batch
Grainy Mustard 2 tbsp
Cooked Ham, chopped
75 g (3 oz)
Strong Cheddar Cheese,
grated
75 g (3 oz)
Roll dough out into a rectangular sheet 1
1
1
⁄2 cm (
1
⁄2’’)
thick, approximately 24 cm x 46 cm (9’’ x 18’’).
Spread the mustard over the dough and scatter
2
the ham and cheese–reserve a little of the cheese
to sprinkle on top. Roll up from the short end like a
swiss roll.
Cut the dough into 4 cm (1
3
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.
Sprinkle with the remaining cheese and allow to
4
prove at 40˚C/90˚F until doubled in size (approx.
25 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas
5
Mark 7 for 15-20 mins or until golden brown.
• Delicious served warm with soup or with a Ploughmans
lunch.
Focaccia
‘Pizza’-‘Dough’ (45min)
Yeast
1
⁄2 tsp
Strong White Flour
300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 ml
Roll and pat the dough into a 30 cm x 25 cm (12’’ x
1
10’’) rectangle on a greased baking tray.
Make indentations over the whole dough using your
2
fingertips.
Add one of the following toppings:
3
• 1 small red onion sliced and softened with 1 tsp
olive oil and 1 tsp balsamic vinegar. (Do this in
a bowl covered in cling film in the microwave for
1-2 min).
• 2 tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked
black pepper corns.
• 2 tbsp chopped sundried tomatoes.
Allow to prove at 40˚C/90˚F until doubled in size
4
(approx. 30 mins).
Drizzle with olive oil and bake in a preheated oven
5
at 190˚C/375˚F/Gas Mark 5 for 20-30 mins or until
golden at the edges and cooked well in the centre.
• Serve warm with pasta dishes.
Pizza
‘Pizza’-‘Dough’ (45min)
Yeast
1
⁄2 tsp
Strong White Flour
300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 ml
Press out dough using the heel of your hand to a
1
25 cm (10’’) circle or two 25 cm (10’’) circles for thin
and crispy base on to a greased baking tray.
Allow to prove at 40˚C/90˚F until doubled in size
2
(approx. 20 mins).
Add topping of your choice and bake in a preheated
3
oven at 220˚C/425˚F/Gas Mark 7 for 15-20 mins,
depending on amount of topping.
• To freeze pizza bases follow method to stage 2 and bake
without toppings for 5 mins. Allow to cool, freeze. To use
remove from freezer immediately add topping (not too
much) and bake as above stage 3.
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