Brioche; Focaccia - Panasonic Bread Bakery SD-253 Operating Instructions & Recipes

Basic Dough

Brioche

Ingredients:
3 tsp Surebake yeast
N
420 white flour
3 Tbsp sugar
N
100 butter
1 tsp salt
3
eggs (size 6)
70 ml
milk
1
egg, lightly beaten
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
Cover and let the dough rest in the refrigerator
2
in a greased bowl for 20 Ñ 30 minutes.
Use a lightly floured work surface and hands
3
to shape brioche.
Divide into 12 equal portions. Make into balls.
4
Divide each ball into one large and one small
ball.
Place each large ball in a greased brioche or
5
muffin cup. With floured fingers, dimple the top
of each large ball. Place the small ball in each
indentation.
Cover and leave to rise in a warm place
6
(30 Ñ 35¡C) for 30 minutes or until
doubled in size.
Brush brioche with beaten egg. Bake in a
7
preheated 200¡C oven for 10 Ñ 15 minutes or
until light golden brown.
33
tsp=teaspoon Tbsp=tablespoon

Focaccia

Ingredients:
2 tsp Surebake yeast
N
450 white flour
1 tsp
sugar
1 Tbsp
butter
1 Tbsp
milk powder
1 tsp
salt
300 ml
water
Method:
Make dough according to instructions on
1
P.9 Ñ 10 and 13.
Roll the dough into a 1 large or 2 small
2
rectangles.
Dimple the top every 6cm by pressing your
3
finger well into the dough.
Place on a lightly greased tray, cover and leave
4
to rise in a warm place (30 Ñ 35¡C) for 30 minutes.
2 Tbsp olive oil
1
/ tsp salt
2
1 tsp dried basil
1 tsp dried rosemary
1 tsp dried thyme
Combine the above and brush the surface of
5
the dough.
Bake in a preheated 200¡C oven for 20 Ñ 25
6
minutes or until golden brown.
Variations
Add finely chopped bacon and onion to the
7
herbs and olive oil and spread over bread,
do not add salt.
Add bacon and onion to the dough ingredients.
8
Make dough and then top with the herb mixture.
Add olives and rosemary to the dough using
9
the raisin dough option and then top with the
oil and herb topping.