Sunbeam BM4500 Bakehouse Instruction Booklet page 45

Dough continued
Basic Wholemeal Dough
Water, Luke-warm
Butter or margarine
Brown Sugar
Skim Milk Powder
Salt
Bread Improver
Wholemeal Plain Flour
Dry yeast
1. On completion, remove the dough from the baking chamber. Ensure the blade is removed
from the dough before shaping.
2.Shape as desired (see shaping instructions on page 39). Cover and allow to rise for about 30
minutes. Glaze and top as desired.
3.Preheat oven to moderately hot (200°C/180°C fan-forced). Bake until hollow when tapped.
Cool on a wire rack.
Herb Focaccia
Water, Luke-warm
Olive Oil
Salt
White Sugar
1. On completion, remove the dough from the baking chamber. Ensure the blade is removed
from the dough before shaping.
2.Lightly grease 2 rectangular baking trays. Preheat oven to moderately hot (200°C/180°C
fan-forced).
3. Roll each portion of dough on a lightly floured surface to about 1cm thick. Place on
prepared baking trays.
4.Cover and allow to rise for about 30 minutes. Using your knuckles, press small indents into
the dough. Brush with oil and sprinkle with salt.
5.Bake for 30 minutes or until golden.
325mls
20g
2 ½ tablespoons
2 ½ teaspoons
¾ teaspoon
1 teaspoon
500g
1 ¾ teaspoons
260mls
3 tablespoons
1 ½ teaspoons
½ teaspoon
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