28
Herb Foccacia
Dough Topping
Tandaco dry yeast 2
1
/2
teaspoons
1
/2
cup
Plain flour 480g (3 cups) 1 teaspoon oregano
Sugar 2 teaspoons 1 teaspoon chopped basil
Skim milk powder 1 tablespoon
Salt
1
/2
teaspoon
Olive oil 1 tablespoon
Water 330mls
1. Remove completed dough from breadpan. Grease rectangular baking tray. Heat oven to 180˚C.
2. Knead dough with a little extra flour until elastic and dough springs back when pressed. Shape
to fit baking tray.
3. Cover and allow to rise for 30 minutes.
4. Brush surface with oil and sprinkle with herbs. Bake for 30 minutes or until golden.
Hot cross Buns
Dough Crosses
Tandaco dry yeast 2
1
/2
teaspoons Plain Flour 80g (
1
/2
cup)
Plain flour 520g (3
1
/4
cups) Water 80mls
Brown sugar
1
/4
cup Sugar 2 teaspoons
Salt
1
/2
teaspoon
Nutmeg
1
/2
teaspoon Glaze
Sultanas
3
/4
cup
Egg 1 x 60g
Water 2 tablespoons
Margarine 2 tablespoons Sugar 2 tablespoons
Water 310mls Gelatine 1 teaspoon
1. Remove completed dough from bread pan. Line a baking tray with baking paper. Heat oven to
180˚C.
2. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough
into 12 pieces. Shape each piece into a ball. Place close together on baking tray. Cover and allow
to rise for 30 minutes.
3. CROSSES: Mix flour and water together until smooth. Pipe crosses over risen dough.
4. Bake buns for 30 minutes or until golden brown.
5. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot
buns.
Makes 12 buns.
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