Breville BB280 Instructions For Use And Recipe Book page 26

DOUGH cont'd
HOT CROSS BUNS
1. Include 1 tablespoon of ground cinnamon
and 1 tablespoon ground mixed spice with
dry ingredients when making Sweet
Dough recipe.
2. Add 150g/1 cup sultanas and 45g/
mixed peel at the sound of the beeps.
3. Divide dough into 18 pieces and shape
into rounds. Place close together on a
lightly greased baking tray.
4. Cover loosely with lightly greased plastic
wrap and allow to stand in a warm area
for 30 minutes or until doubled in size.
5. Blend together 2 tbsp water and 40g/
cup plain flour until a smooth batter is
formed. Spoon into a piping bag fitted
with a small piping nozzle. Remove wrap
from rolls and pipe a cross onto each bun.
6. Bake in a preheated oven 190º C for 15-20
minutes or until golden brown.
7. Slide buns from baking tray onto a wire
rack. If desired, brush HOT CROSS
BUN GLAZE (recipe on page 56) over hot
buns. Allow to stand for 5-10 minutes
before serving.
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PIZZA AND FOCACCIA DOUGHS
The Dough setting is suitable for all your
favourite pizza and focaccia recipes.
PROCEDURE:
1. Place ingredients into the bread pan in the
1 /4 cup exact order listed in the recipe.
2. Wipe spills from outside of 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.
For a softer more pliable texture remove
dough from pan 30 minutes before completion
of the Dough setting. Press Stop. The Dough is
1 /4
now ready for handshaping and baking.
DOUGH cont'd
PIZZA DOUGH
INGREDIENTS:
Water 200ml
Olive oil 1 tbsp
Salt 1 tsp
Bread flour 375g/2 1 /2 cups
3 /4
Tandaco yeast 1 tsp
SETTING:
7 DOUGH
SUGGESTED TOPPINGS
Tomato paste, mushrooms, capsicums, onions,
tomatoes, capers, pineapple pieces, olives,
herbs, salami, ham, anchovies, sardines,
cheese (i.e. grated mozzarella, Parmesan).
HANDSHAPING
1. Roll dough on a lightly floured surface
into a 25cm round for a thick based pizza
or into 2 x 20cm rounds for a thinner
based pizza.
2. Place onto a lightly greased baking tray.
Spread or sprinkle selected pizza
toppings over the pizza dough.
3. Bake in a preheated oven at 200ºC for 12-
15 minutes or until base is cooked and
topping heated through.
FOCACCIA
INGREDIENTS:
Water 250ml
Olive oil 2 tbsp
Salt 1 tsp
Sugar 2 tsp
Bread flour 450g/3 cups
Tandaco yeast 2 tsp
SETTING:
7 DOUGH
Suggested Topping
Olive oil 3 tbsp
Rock salt 3 tbsp
Black olives,
sliced 4 tbsp
HANDSHAPING
For a thick Focaccia
1. Press dough into a lightly greased 19cm x
29cm lamington tin.
2. Loosely cover with a lightly greased
plastic wrap and stand in a warm area for
30 minutes or until doubled in size.
3. Remove wrap, brush dough with olive oil
and sprinkle with rock salt and olives.
4. Bake in a pre-heated oven at 250ºC for
25-30 minutes or until golden brown.
For a thinner focaccia
1. Roll dough on a lightly greased tray until
2cm thick. Prepare as for a thick focaccia.
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