EN43
English
Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu ‘29’ (1 h 50 min)
Strong White Bread Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1
1
2
tsp
Butter (Cut into 2 cm cubes and
keep in refrigerator)
70 g (3 oz)
Mixture / beat 3 eggs (medium)
+ milk
240 g
Dry Yeast
1
1
2
tsp
*Additional Butter
(Cut into 1–2 cm cubes and
keep in refrigerator)
50 g (2 oz)
Optional Ingredients
Chocolate Chips 120 g (4
1
2
oz)
For addition of ingredients with*, follow programming instructions on P. EN22.
1
Press the dough lightly to remove the gas.
2
Shape it round and wrap it with plastic wrap. Then rest it in
the refrigerator for 20 minutes.
O
When you like to add chocolate chips, follow below
instructions. (Optional)
Roll the dough to 25 cm × 30 cm (10’’×12’’)
Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
Rest the dough in the room temperature for 10 minutes
again. (Do not dry it .)
3
Press the dough lightly to remove the gas again, and divide it
into 12 rolls.
4
Rest the dough in the room temperature for 10–15 minutes.
(Do not dry it out.)
5
Shape the dough and place them on a greased baking tray.
Allow to prove at 35C/95F for 30–40 minutes.
6
Glaze and bake in oven at 180C/356°F for 15
–
20 minutes.
Focaccia
Menu ‘28’ (45 min)
Strong White Bread Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 mL
Dry Yeast
1
2
tsp
1
Roll and pat the dough into a 30 cm x 25 cm (12’’ x 10’’)
rectangle on a greased baking tray.
2
Make indentations over the whole dough using your
fingertips.
3
Add one of the following toppings:
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 minutes).
2 tbsp chopped black or green olives.
2 chopped cloves of garlic, sea salt and cracked black
pepper corns.
2 tbsp chopped sundried tomatoes.
4
Allow to prove at 40C/105F until doubled in size
(approximately 30 minutes).
5
Drizzle with olive oil and bake in a preheated oven at
190C/375F/Gas Mark 5 for 20–30 minutes or until golden at
the edges and cooked well in the centre.
Serve warm with pasta dishes.
Pizza
Menu ‘28’ (45 min)
Strong White Bread Flour 300 g (11 oz)
Olive Oil 1 tbsp
Salt 1 tsp
Water 170 mL
Dry Yeast
1
2
tsp
1
Press out dough using the heel of your hand to a 25 cm (10’’)
circle or two 25 cm (10’’) circles for thin and crispy base on a
greased baking tray.
2
Allow to prove at 40C/105F until doubled in size
(approximately 20 minutes).
3
Add topping of your choice and bake in a preheated oven at
220C/425F/Gas Mark 7 for 15–20 minutes, depending on
amount of topping.
To freeze pizza bases follow method to step 2 and bake without
toppings for 5 minutes. Allow to cool, freeze. To use remove from
freezer immediately add topping (not too much) and bake as
above step 3.
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