EN38
Dough Recipes
[19 Basic] [20 Basic Raisin] [21 Rustic Artisan]
[22 Whole wheat] [23 Whole wheat Raisin]
[24 Rye] [25 French] [26 Rustic Sourdough]
[28 Pizza] [29 Brioche] [30 Speciality]
The Dough setting mixes and gives the dough it’s first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu.
When your dough is ready, shape it, allow it to rise, and then bake it yourself.
O
The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using
300 g (11 oz) of flour may be doubled.
O
When the DOUGH program has completed its operation, you may find that the
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Example – making plain bread rolls
①
Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
O
Rolls
O
Knot
O
Hedgehogs
(Coat with a beaten egg)
Raisins
②
Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally
the dough should be left to prove in a warm place (at
approximately 40C/105F) until the dough has doubled in
size.
O
Approximate proving time–Rolls 25 minutes, Whole
breads e.g. Panettone etc 50 minutes
O
To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
③
Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle
with poppy seeds, sesame seeds. Bake following recipe
guidelines.
Rolls
O
Select one of the following recipes and follow the method below.
1
Shape dough.
2
Place onto a greased baking tray. Allow to
prove until doubled in size.
3
Brush with beaten egg.
4
Bake in a preheated oven at 220C/425F/Gas Mark 7 for
10–15 minutes or until golden brown.
White Dough
Menu ‘19’ (2 h 20 min)
Strong White Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
2
tsp
Water 350 mL
Dry Yeast 1
1
4
tsp
Brown Dough
Menu ‘19’ (2 h 20 min)
Strong Brown Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
2
tsp
Water 350 mL
Dry Yeast 1
1
4
tsp
Rustic Artisan Dough
Menu ‘21’ (2 h 20 min)
Strong White Bread Flour 500 g
Sugar 1
1
2
tsp
Butter 30 g
Salt 1
1
2
tsp
Water 350 mL
Dry Yeast 1 tsp
ӹ
Additional Cheese
(cut into 1 cm cubes)
125 g
For addition of ingredients with
ӹ
, follow programming instructions on P. EN23.
Wholemeal Dough 100%
Menu ‘22’ (3 h 15 min)
Strong Wholemeal Bread Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
2
tsp
Water 380 mL
Dry Yeast 1
1
2
tsp
Wholemeal Dough 70%
Menu ‘22’ (3 h 15 min)
Strong Wholemeal Bread Flour 425 g (15 oz)
Strong White Bread Flour 175 g (6 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
2
tsp
Water 370 mL
Dry Yeast 1
1
2
tsp
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