GB17
Basic Raisin
Basic Raisin Dough
Menu 19 ( SD-R2530: 18)
(2 h 20 min)
★
Dry yeast
1 tsp
Strong white bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 1½ tsp
Water 310 mL
Raisins *1 100 g
*1 Cut into approx. 5 mm cubes.
Hot Cross Buns
Menu 19 ( SD-R2530: 18)
(2 h 20 min)
★
Dry yeast
½ tsp
Strong white bread flour 250 g
Butter 25 g
Sugar 1 tsp
Skimmed milk powder 1 tbsp
Salt ½ tsp
Cinnamon 1 tsp
Mixed spice ½ tsp
Egg (M), beaten 1 (50 g)
Water 100 mL
Mixed dried fruits 100 g
1
Divide mixture into 8 balls. Place on
a lightly greased baking tray and allow to
prove at 40˚C until doubled in size
(approx. 20 minutes). 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 short crust pastry.
2
Bake in a preheated oven at 220˚C for
15 – 20 minutes or until golden brown.
3
While still HOT, brush with a sugar glaze —
40 g sugar in 4 tbsp water, boiled until a
syrup is reached - (approx. 5 minutes).
Whole Wheat
Whole Wheat Dough
Menu 20 ( SD-R2530: 19)
(3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour 500 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 340 mL
Whole Wheat Dough 70%
Menu 20 ( SD-R2530: 19)
(3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour
350 g
Strong white bread flour
150 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 330 mL
Whole Wheat Dough 50%
Menu 20 ( SD-R2530: 19)
(3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour
250 g
Strong white bread flour 250 g
Butter 30 g
Sugar 1½ tsp
Salt 2 tsp
Water 320 mL
Whole Wheat Raisin
Whole Wheat Raisin Dough
Menu 21 (SD-R2530: 20)
(3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour
500 g
Butter 30 g
Sugar 1½ tbsp
Salt 2 tsp
Water 340 mL
Raisins *1 100 g
*1 Cut into approx. 5 mm cubes.
Whole Wheat Walnut Rolls 70%
Menu 21 (SD-R2530: 20)
(3 h 15 min)
★
Dry yeast
1½ tsp
Strong whole wheat bread flour 350 g
Strong white bread flour 100 g
Medium oatmeal 50 g
Oil 2 tbsp
Maple syrup 2 tbsp
Salt 1½ tsp
Water 320 mL
Walnuts *1 100 g
*1 Cut into approx. 5 mm cubes.
1
Divide dough into 12 large rolls or 20 dinner rolls.
2
Place on a greased baking trays and
sprinkle with flour. Allow to prove at 40˚C
until doubled in size (approx. 20 minutes).
3
Bake in a preheated oven at 220˚C for
12 – 15 minutes or until golden brown.
Sourdough Dough
Sourdough Dough (Rye)
Stage 1: Sourdough Starter Menu 23
(SD-R2530: 22) (24 h)
Turn to P. GB9 for handling instructions.
Stage 2: Menu 22
(SD-R2530: 21)
(2 h 30 min)
Sourdough starter 1 cup
Strong white bread flour 360 g
Rye flour 40 g
Salt 1 tsp
Dry yeast * ¾ tsp
Water
150 mL
* For SD-YR2550, place dry yeast into the
yeast dispenser
Sourdough Starter
Sourdough Starter
Menu 23 (SD-R2530: 22) (24 h)
The amount for a sourdough cup
Rye flour 80 g
Salt ½ tsp
Plain yogurt 60 g
Water (20 °C
) 80 mL
Dry yeast * 1 (0.1 g)
* Use the sourdough starter spoon provided.
Pizza
Pizza Dough
Menu 24 (SD-R2530: 23)
(45 min)
★
Dry yeast
1 tsp
Strong white bread flour 450 g
Oil
4 tbsp
Salt 2 tsp
Water 240 mL
Doughnut (using failed unfermented bread
dough)
1
Divide the dough into small pieces that
are 35 g each and shape them into balls.
Cover them with a small towel and place
them still for 10 - 20 minutes.
2
Roll them into thin round shape and press
the dough with the doughnut mold.
3
Allow the dough to ferment for 20 - 30
minutes (till it rises to double its original
size) at a temperature of 30 - 35 ˚C.
4
Deep-fry them at an oil temperature of
170 ˚C and sprinkle them with cinnamon
and refined white sugar.
Focaccia
Menu 24 (SD-R2530: 23)
(45 min)
★
Dry yeast
½ tsp
Strong white bread flour
300 g
Olive oil 1 tbsp
Salt 1 tsp
Water 170 mL
1
Roll and pat the dough into a 30 cm x
25 cm rectangle on a greased baking tray.
2
Make indentations over the whole dough
using your fingertips.
3
Add your favourite toppings such as olives
and tomatoes.
4
Allow to prove at 40 ˚C until doubled in size
(approx. 30 minutes).
5
Drizzle with olive oil and bake in a preheated
oven at 190 ˚C for 20 – 30 minutes or until
golden at the edges and cooked well in the
centre.
●
Serve warm with pasta dishes.
EN OI4.indd 17 2021/2/6 下午 01:30:33
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