Panasonic SD-257 Operating Instructions And Recipes page 28

Dough for Tear & Share Bread
'Basic'-'Dough' (2hr 20min)
(OZ)
Dry yeast
Bread flour
Salt
Sugar
Olive oil
Water
(NZ)
Surebake yeast
White flour
Salt
Sugar
Olive oil
Water
Olive Tear & Share Bread
(OZ) (NZ)
Dough for Tear & Share Bread (above) One batch
Tapenade (green or black)
Olives, chopped
Olive oil
Method:
1
Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm.
2
Spread the Tapenade over the dough, sprinkle the
chopped olives and drizzle with 1 tbsp of the oil. Roll
up from the short end like a swiss roll.
3
Cut the dough into 4 cm slices with a sharp knife
and place close together in a 20 cm round greased
cake or flan tin, cut sides up.
4
Drizzle with the remaining tbsp of oil and leave to
rise in a warm place (30-35˚C) for 30-40 minutes
until doubled in size.
5
Bake in a preheated oven at 220˚C for 15-20 mins or
until golden brown.
• Delicious served warm with tapas or pasta dishes.
28
2 tsp
550 g
1 1 ⁄ tsp
2
2 tsp
2 tbsp
330 ml
3 tsp
550 g
1
1 ⁄ tsp
2
2 tsp
2 tbsp
330 ml
6 tbsp
25 g
2 tbsp
1 ⁄ cm thick,
2
Pepperoni Tear & Share Bread
(OZ) (NZ)
Dough for Tear & Share Bread
(on the left)
Tomato puree or sun dried tom puree 4 tbsp
Pepperoni, chopped
Mozarella cheese, grated
Dried oregano or basil
Olive oil
Method:
1
Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm.
2
Spread the tomato puree over the dough and scatter
the pepperoni and cheese. Roll up from the short
end like a swiss roll.
3
Cut the dough into 4 cm slices with a sharp knife
and place close together in a 20 cm round greased
cake or flan tin, cut sides up.
4
Drizzle with the olive oil and sprinkle with the dried
herbs and leave to rise in a warm place (30-35˚C) for
30-40 minutes until doubled in size.
5
Bake in a preheated oven at 220˚C for 15-20 mins or
until golden brown.
• Delicious served warm with pasta dishes. Use sundried
tomatoes in place of pepperoni for vegetarians.
Picnic Tear & Share Bread
(OZ) (NZ)
Dough for Tear & Share Bread
(on the left)
Grainy mustard
Cooked ham, chopped
Strong cheddar cheese, grated
Method:
1
Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm.
2
Spread the mustard over the dough and scatter
the ham and cheese–reserve a little of the cheese
to sprinkle on top. Roll up from the short end like a
swiss roll.
3
Cut the dough into 4 cm slices with a sharp knife
and place close together in a 20 cm round greased
cake or flan tin, cut sides up.
4
Sprinkle with the remaining cheese and leave to rise
in a warm place (30-35˚C) for 30-40 minutes until
doubled in size.
5
Bake in a preheated oven at 220˚C for 15-20 mins or
until golden brown.
• Delicious served warm with soup or with a Ploughmans
lunch.
One batch
50 g
100 g
1 tsp
1 tbsp
1 ⁄ cm thick,
2
One batch
2 tbsp
75 g
75 g
1 ⁄ cm thick,
2