Bread And Pizza - Panasonic NN-CF770 Operation Instruction And Cook Book

To prove dough
Prove on CONVECTION 40 °C until doubled in size.
The microwave is also useful for defrosting and
warming frozen bread products, taking individual
slices or items from the freezer as required.
S /W B
TANDARD HOLE READ
Makes 2 loaves or 12 rolls
Dish: 2 x 450 g loaf tin, lightly greased
Oven Accessory: low wire rack
Ingredients:
450 g strong bread flour
1 sachet dried yeast
1 teaspoon salt
15 g fat
275 ml warm water
For Wholemeal bread
Use 225 g each of wholemeal and strong
white bread flour.
Use 450 g granary flour.
Method:
In a large bowl, combine the flour, yeast and salt.
Rub in the fat. Add the warm water then mix to a
dough. Turn onto a floured surface and knead for 10
mins. Divide into two and place in the loaf tins. Cover
and prove until the dough has doubled in size in a
warm place or on CONVECTION 40 °C. Preheat the
oven on CONVECTION 220 °C. Place the two loaf
tins side by side on the low wire rack. Cook on
CONVECTION 220 °C for 20-25 mins.
F
OCACCIA
Serves: 4 to 6
Oven Accessory: greased Oven Tray in lower
position
Ingredients:
450 g strong white bread flour
1 sachets dried yeast
1 teaspoon sugar
1 teaspoon salt
275 ml warm water
Topping
- 1 small red onion sliced and softened with 5 ml
(1 tsp) olive oil and 5ml (1 tsp) balsamic vinegar.
(Do this in a bowl covered in cling film in the
microwave for 1-2 min).
- 30 ml (2 tbsp)chopped black or green olives.
- 2 chopped cloves of garlic, sea salt and cracked
black pepper corns.
- 30 ml (2 tbsp) sundried tomatoes, chopped
Method:
In a large bowl, combine the flour, yeast, sugar and
salt. Gradually add the warm water until you have a
soft dough. Turn onto a floured surface and knead
for 10 mins. Roll and press the dough into a 40 cm x
30 cm rectangle (15" x12") and place on Oven Tray.
Cover and prove until the dough has doubled in size
in a warm place or on CONVECTION 40 °C. Dimple
the surface of the dough. Add one of the suggested
toppings and drizzle with olive oil. Preheat oven on
CONVECTION 220 °C. Place Oven Tray in oven and
cook on CONVECTION 220 °C for 10-15 mins.
S D T
UN RIED OMATO
Makes 6 rolls
Oven Accessory: greased Oven Tray in lower
position
Ingredients:
250 g strong bread flour
1 teaspoon sachet dried yeast
1 teaspoon salt
25 g sun-dried tomatoes, roughly
chopped
3 tablespoons olive oil
75 ml passata
75 ml warm water
1 teaspoon olive oil
Method:
In a large bowl, combine the flour, yeast and salt and
stir in the tomatoes. Add the oil, passata and enough
warm water to form a soft dough. Turn onto a floured
surface and knead for 10 mins. Divide dough into 6
and place on Oven Tray. Cover and prove until the
dough has doubled in size in a warm place or on
CONVECTION 40 °C. Preheat the oven on
CONVECTION 220 °C. Glaze rolls with olive oil.
Place the Oven Tray in oven and cook on
CONVECTION 220 °C for 15- 20 mins.
P A C
IZZA LLE IPOLE
Serves: 4 to 6
Dish: bowl
Oven Accessory: Oven Tray greased in lower
position
Ingredients:
250 g strong bread flour
1 teaspoon sachet dried yeast
1
⁄ teaspoon salt
2
2 teaspoons olive oil
150 ml warm water
Topping
1 red onion, cut into rings
2 cloves garlic, crushed
400 g tomatoes on the vine
12 pitted black olives
16 capers
2 tablespoons olive oil
1 teaspoon chilli flakes
1 teaspoon mixed herbs
12 basil leaves
150 g mozzarella, grated
Method:
In a large bowl combine the flour, yeast and salt.
Add the oil and gradually add enough warm water
until you have a soft dough. Turn onto a floured
surface and knead for 10 mins. Roll out to a 25 cm
(10") circle. Cover, and prove until the dough has
doubled in size in a warm place or on CONVECTION
40 °C. Place the onion and garlic in a bowl on glass
turntable and cook on HIGH MICROWAVE for 3
mins. Add the tomatoes, olives, capers and olive oil.
Cook on HIGH MICROWAVE for 5 mins. Preheat
oven on CONVECTION 230 °C. Spread the topping
over the dough and sprinkle with remaining
ingredients. Place on Oven Tray and cook on
CONVECTION 230 °C for 15-20 mins.
Tip: Other toppings to try are: salami, mozzarella
and black olives; beef tomatoes, mozzarella and
pesto; mozzarella, yellow pepper and mushroom;
anchovy, black olives, capers and mozzarella.
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R
OLL