Focaccia; Sweet Breads; Chocolate/Milk/Honey/Walnut Bread - DeLonghi Oven Manual

Focaccia

1. Add the ingredients to the bread pan in the order given in
the recipe.
2. Use a wooden spoon to mix the ingredients by hand for a
few seconds.
3. Insert the bread pan in the oven and select programme
SE8.
4. Press the START/STOP button.
5. At the end of the first rising stage (about 35 minutes),
the oven pauses and the time flashes on the display. Turn
the dough out onto a lightly floured surface, shape the
focaccia, place it in the oiled drip pan and insert the pan
Ingredients
Ready in...
Water
Oil
Strong flour (type 0)
Sugar
Salt
Fresh brewer's yeast
Brine:
Water
Oil
Salt

Sweet breads

Chocolate/milk/honey/walnut bread

1. Insert the paddle.
2. Add the ingredients to the bread pan in the order given in
the recipe.
3. Use a wooden spoon to mix the ingredients by hand for a
few seconds.
4. Insert the bread pan in the oven and select programme
AU13.
5. Press the START/STOP button.
TIP: to make bread rolls (rather than a round loaf), select the
semiautomatic programme SE9). At the end of the first rising sta-
ge (after 50 minutes), the oven pauses. Remove the dough from
the bread pan and place on a floured board.
in the oven on the wire rack in the bottom position.
6. Press the START/STOP button.
7. At the end of the second rising stage (after a further
25min), the oven pauses again. Remove the drip pan
from the oven, with oiled fingers space the focaccia out
in the pan and cover with the brine prepared previously.
Garnish to taste (olives, rosemary, etc).
Put back in the oven and press the START/STOP button.
8. When the first batch is ready, place the second batch in
the oven, set a time of 25 minutes and press the START/
STOP button.
1 batch
2h 05min
140 gr/ml
25 gr
250 gr
5 gr
5 gr
10 gr
25 gr/ml
30 gr
2 gr
Shape the rolls by hand (750 g of dough make two batches of
bread) and place them in the drip pan previously lined with gre-
aseproof paper. Insert the pan in the oven on the wire rack in the
bottom position, close the door and press the START/STOP button.
The oven automatically starts the second rising stage followed by
baking. When this batch is ready, place the remaining bread (left
to rise outside the oven) in the oven, set 25 minutes with the
and buttons and press START/STOP again.
To make the bread more attractive, prepare an emulsion with 1
egg, a pinch of sugar and a teaspoon of milk.
At the end of the rising stage when the display and START/STOP
button start flashing, brush the bread with the mixture (about 50
minutes before the end of the programme).
57
en
2 batches
2h 30min
275 gr/ml
40 gr
500 gr
10 gr
10 gr
20 gr
50 gr/ml
60 gr
4 gr