Sunbeam BM3400 Instruction/Recipe Booklet page 36

BM3400 Bakehouse Inst.
Herb Foccacia
Dough
Tandaco dry yeast
Plain flour
Sugar
Skim milk powder
Salt
Olive oil
Water
1. Remove completed dough from breadpan. Grease rectangular baking tray.
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. Using your knuckles, press small indents into dough.
4. Brush surface with oil and sprinkle with herbs and bake in a preheated oven for 30 minutes or
until golden.
Hot Cross Buns
Dough
Tandaco dry yeast
Plain flour
Brown sugar
Salt
Nutmeg
Sultanas
Egg
Margarine
Water
1. Remove completed dough from bread pan. Line a baking tray with baking paper.
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 in a pre-heated oven at 180˚C until golden brown.
5. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot
buns.
Makes 12 buns.
21/1/00 2:16 PM
1
2 / teaspoons
2
480g (3 cups)
2 teaspoons
1 tablespoon
1
/ teaspoon
2
1 tablespoon
330ml
1
2 / teaspoons
2
1
520g (3 / cups)
4
1
/ cup
4
1
/ teaspoon
2
1
/ teaspoon
2
3
/ cup
4
1 x 60g
2 tablespoons
310ml
33
Page 36
Topping
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon chopped basil
Crosses
Plain Flour
Water
Sugar
Glaze
Water
Sugar
Gelatine
1
80g ( / cup)
2
80mls
2 teaspoons
2 tablespoons
2 tablespoons
1 teaspoon