Panasonic SD-2501 Operating Instructions Manual page 18

Dough Recipes
Swedish Tea Ring
Menu '16' (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450
Salt 1 tsp
Powdered milk 3 tbsp
Butter 50
Sugar 4 tbsp
Water 230 mL
(NZ)
Surebake yeast 4 tsp
White flour 450
Salt 1 tsp
Milk powder 3 tbsp
Butter 4 tbsp
Sugar 4 tbsp
Water 230 mL
Method:
Filling
Melted butter 2 tsp
Cinnamon 2 tsp
Brown sugar 1 ⁄ cup
2
1
Roll or pat the dough into a rectangle (50 X 30 cm).
2
Brush over surface of the dough with melted butter.
3
Mix cinnamon and brown sugar and sprinkle over butter.
4
Roll up like a swiss roll starting from the long side.
5
Press edges firmly underneath.
6
Join ends to make a circle, pinch edges together and place
on a greased oven tray.
7
Cut nearly through to the centre of the ring at 2.5 cm
intervals, turning each section so that it faces cut side up.
8
Cover with plastic wrap and leave to rise in a warm place
(30–35°C) for 30 minutes.
9
Brush with beaten egg.
10
Bake in a preheated 180°C oven for 15–25 minutes or until
golden brown.
11
Other fillings such as dried fruit, jam, mincemeat, nuts etc
can be used.
12
This tea ring can be iced with a vanilla icing if desired.
34
Sundried Tomato & Basil Rolls
Menu '17' (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 mL
*Sundried tomatoes, chopped 1 ⁄ cup
4
(NZ)
Surebake yeast 4 tsp
White flour 450
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 mL
*Sundried tomatoes, chopped 1 ⁄ cup
4
Method:
1
Divide the dough into 12 equal portions. Roll each portion
into a ball, and rest for 20 minutes.
2
Shape into a smooth ball by gently rolling, and place on a
greased tray.
3
Cover and leave to rise in a warm place (30–35°C) for
30 minutes or until doubled in size.
4
Bake in a preheated 200°C oven for 15–20 minutes or until
goldenbrown.
Bagels
Menu '16' (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450
Salt 1 tsp
Powdered milk 2 tbsp
Butter or oil 2 tbsp
Sugar 1 tbsp
Water 250 mL
(NZ)
Surebake yeast 4 tsp
White flour 450
Salt 1 tsp
Milk powder 2 tbsp
Butter or oil 2 tbsp
Sugar 1 tbsp
Water 250 mL
Method:
1
Divide dough into 12-16 equal portions.
2
Roll each portion into a log approximately 20 cm long.
3
Form into a ring, sealing both ends together tightly. Place on
a lightly greased tray and cover with glad wrap. Leave to rise
in a warm place (30-35°C) for 30 minutes.
4
Bring a large saucepan of water to the boil.
Using a slotted spoon place 3-4 bagels into the water at a
time. Boil for 1 minute turning once. Lift out and drain well.
5
Brush with the beaten egg and sprinkle over seeds.
6
Bake at 200°C for 20-30 minutes.
Whole Wheat Raisin Rolls
Menu '19' (3hr 15min)
(OZ)
Dry yeast 1 1 ⁄ tsp
2
Bread flour 200
Whole wheat flour 200
Salt 2 tsp
Powdered milk 1 1 ⁄ tbsp
3
Butter 20
Sugar 1 tsp
Cinnamon 1 tbsp
Water 280 mL
Bread improver, optional 1 ⁄ tsp
4
*Raisins 1 ⁄ cup
3
(NZ)
Surebake yeast 3 1 ⁄ tsp
2
White flour 200
wholemeal flour 200
Salt 2 tsp
Milk powder 1 1 ⁄ tbsp
3
Butter 1 1 ⁄ tbsp
2
Sugar 1 tsp
Cinnamon 1 tbsp
Water 280 mL
*Raisins 1 ⁄ cup
3
Method:
1
Divide the dough into 16 equal portions.
Shape each portion into a roll.
(Follow instructions on P. 31.)
2
Place on a greased baking tray. Cover and let rise in a warm
place (30-35°C) for 30-40 minutes until almost doubled in
size.
3
Brush rolls with beaten egg, garnish with sliced almonds and
sugar, if desired.
4
Bake in a preheated 190°C oven for 15-20 minutes.
For addition of ingredients with*, see the instructions on P.14.
35