French Bread - Panasonic Bread Bakery SD-253 Manual

DOUGH
tsp=teaspoon Tbsp=tablespoon
Malt Bread
(Use whole wheat DOUGH RAISIN program)
Ingredients: makes 1 large
2 tsp dry yeast
450N plain wholemeal flour
50N bread flour
2 tsp ground cinnamon
1 tsp milk powder
1 tsp sugar
1 Tbsp butter
1 Tbsp treacle
1 Tbsp liquid malt
250 ml water
*30N raisins*
Glaze:
1 Tbsp warm milk
1 / tsp liquid malt
2
(1 cup plain wholemeal flour, extra for kneading)
* place in the raisin nut dispenser
Method:
Make dough according to instructions on pages
1
9 —10 and 13.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when touched.
Cover and let rest in a warm place for 20 minutes.
3
Roll out dough into a 20cm square. Roll up and
4
place on a greased baking tray with the seam side
down.
Cover and let rise in a warm place for 40 minutes
5
until almost doubled in size.
Brush with combined milk and malt.
6
Bake in a preheated 180ºC oven for 40 minutes
or until golden brown.
39
Whole Wheat Raisin Rolls
(Use whole wheat DOUGH RAISIN program)
Ingredients: Makes 16
1 1 / tsp dry yeast
4
400N wholemeal bread flour
2 tsp salt
1 1 / Tbsp milk powder
3
20N butter
1 / cup +1 tsp gluten flour
4
1 Tbsp cinnamon
310 ml water
* 1 / cup raisins*
3
1 egg, beaten to brushing on top
(1 cup wholemeal bread flour, extra for kneading)
* place in the raisin nut dispenser
Method:
1 Make the dough according to instructions on
pages 9 —10 and 13.
Divide the dough into 16 equal portions.
2
Shape each portion into a roll.
(Follow instructions on Dinner Rolls, P.33.)
Place on a greased baking tray. Cover and
3
let rise in a warm place for 30- — 35 minutes
until almost doubled in size.
Brush rolls with beaten egg, garnish with
4
sliced almonds and sugar, if desired.
Bake in a preheated 190ºC oven for 15—20
5
minutes.
Pepperoni Bread Stick
(Use french DOUGH program)
Ingredients: Makes 2
1 tsp dry yeast
400N bread flour
1 tsp salt
5N butter
300 ml water
1 / tsp bread improver, optional
2
1 egg, beaten for brushing on top
Filling:
pepperoni/cabanossi,
1 chopped
2 roasted capsicum
1 tsp garlic powder
1 cup cheese
(1 cup bread flour, extra for kneading)
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Place the dough in a greased bowl. Cover
2
with a plastic wrap and rest the dough in the
refrigerator for 20—30 minutes.
Knead dough on a lightly floured surface until
3
it becomes elastic and springs back when
touched.
Divide the dough into 2 balls. Cover and
4
let rest in a warm place for 20 minutes.
Roll out dough in two 20 x 30cm rectangles.
5
Place filling in centre of dough, roll up dough,
like a Swiss-roll, beginning with the long end.
Place on a greased baking tray, seam side
6
down. Cover and let rise in a warm place for
30 minutes until almost doubled in size.
Brush with egg. Bake in a preheated 200ºC
7
oven for 25—30 minutes or until golden
brown.
DOUGH
tsp=teaspoon Tbsp=tablespoon

French Bread

(Use french DOUGH program)
Ingredients: Makes 2
2 tsp dry yeast
475N bread flour
2 1 / Tbsp gluten flour
2
2 tsp sugar
2 tsp salt
10N butter
350 ml water
1 egg white, beaten for brushing on top
Poppy seeds for sprinkling on top
(1 cup bread flour, extra for kneading)
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Let the dough rest in a greased bowl for
2
20—30 minutes.
Knead dough on a lightly floured surface until
3
it becomes elastic and springs back when
touched.
Divide the dough into 2 balls. Cover and let
4
rest in a warm place for 20 minutes.
Shape each ball into a flat rectangle. Roll up
5
tightly from long side; seal well. Taper ends.
Place on a greased baking tray. With a sharp
6
knife, make 3 or 4 diagonal cuts about 1 / cm
2
deep across top of the loaves. Cover and let rise
in a warm place for 30—40 minutes until almost
doubled in size.
Brush with beaten egg white, sprinkle with
7
poppy seeds.
Bake in a preheated 200ºC oven for 25—30
8
minutes or until golden brown.
40