Dough - Breville BB280 Instructions For Use And Recipe Book

DOUGH

PROCEDURE
1. Place all ingredients into the bread pan in
the exact order listed in the recipe.
2. Wipe spills from outside the bread pan.
3. Lock the bread pan into position in the
baking chamber and close the lid.
4. Press Select to setting 7 (Dough).
5. Press Start.
At the end of the program, press Stop.
Remove bread pan from the baking chamber
and remove dough from the bread pan.
Dough is now ready for hand shaping, rising
and baking.
ADD-IN BEEPS:
The Baker's Oven beeps 12 times at 8
minutes before the end of the second
kneading cycle. Extra ingredients such as
fruit, nuts, etc. should be added at this time.
The weight of the shaped and
baked items made from the
following doughs will vary
depending on recipe style.
CHART SHOWING SEQUENCE
FOR DOUGH SETTING
YEAST 1st 2nd 1st Total time:
FREE knead knead Rise 1hr30mins
48
TO MAKE A MASTER DOUGH:
WHITE BREAD DOUGH
Not suitable for the Preset Timer
INGREDIENTS:
Full cream milk,
scalded and cooled 350ml
Egg yolk 1x60g
Butter or oil 2 tbsp
Salt 1 tsp
Sugar 1 1 /2 tbsp
Bread flour 600g/4 cups
Bread improver 1 tsp
Tandaco yeast 2 1 /4 tsp
SETTING:
7 DOUGH
SWEET DOUGH
Not suitable for the Preset Timer
INGREDIENTS:
Water 350ml
Egg, lightly beaten 1 x 60g
Butter or oil 2 tbsp
Salt 1 tsp
Sugar 2 tbsp
Bread flour 600g/4 cups
Milk powder 3 tbsp
Bread improver 1 tsp
Tandaco yeast 2 1 /4 tsp
SETTING:
7 DOUGH
DOUGH cont'd
WHOLEMEAL DOUGH
INGREDIENTS:
Water 400ml
Oil 2 tbsp
Salt 1 tsp
Sugar 2 tbsp
Wholemeal plain flour 600g/4 cups
Gluten flour 2 tbsp
Bread improver 1 tsp
Milk powder 2 tbsp
Tandaco yeast 2 1 /4 tsp
SETTING:
7 DOUGH
SHAPING IDEAS FOR
MASTER DOUGHS:
BREAD ROLLS
1. Take a quantity of one of the Master
dough recipes.
2. Divide dough into 16 equal pieces. Knead
each piece and shape into a round ball.
3. Place rolls together on a lightly greased
baking tray.
4. Cover rolls with lightly greased plastic food
wrap and allow to stand in a warm area
for 30 minutes or until doubled in size.
5. Remove wrap, brush tops of rolls with milk.
6. Bake in a pre-heated oven at 200ºC for
12-15 minutes or until cooked and
golden brown.
STICKY CINNAMON ROLLS
1. Take a quantity of Sweet dough.
2. Roll dough out to a 40cm x 40cm square.
Melt 3 tablespoons of butter. Brush half
over dough. Combine 4 tablespoons
brown sugar, 75g/ 1 /2 cup finely chopped
pecan nuts and 1 1 /2 tablespoons ground
cinnamon and sprinkle over rolled
out dough.
3. Drizzle remaining melted butter over
sugar mixture. Roll up widthwise and cut
into 2cm thick slices.
4. Place on a lightly greased baking tray,
5cm apart. Cover with lightly greased
plastic wrap and stand in a warm area for
30 minutes or until doubled in size.
Remove wrap.
5. Bake in a pre-heated oven at 180ºC for
25-30 minutes or until golden brown.
Brush with GELATINE GLAZE (recipe on
page 56) whilst still hot, then drizzle with
VANILLA GLAZE (recipe on page 56).
49