EN21
Basic Raisin
Basic Raisin Dough
Menu 19 (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
Hot Cross Buns
Menu 19 (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 *1 100 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 shortcrust 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 (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 (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 (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 (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
Whole Wheat Walnut Rolls 70%
Menu 21 (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
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 (24 h)
Turn to P. EN13 for handling
instructions.
Stage 2: Menu 22 (2 h 30 min)
★
Dry yeast
¾ tsp
Sourdough starter 1 cup
Strong white bread flour 360 g
Rye flour 40 g
Salt 1 tsp
Water
150 mL
Sourdough Starter
Sourdough Starter
Menu 23 (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 (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 (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
center.
●
Serve warm with pasta dishes.
*1 Cut into 5 mm cubes.
UAE_YR250 Pagination_20210724.indd 21UAE_YR250 Pagination_20210724.indd 21 2021/11/8 17:28:532021/11/8 17:28:53
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