Breville the Custom Loaf BBM800 Instruction Book page 100

dOUGH PAGE HEAdER.....
BREAd NAME
SETTING
PAddLE
INGREdIENTS
Water
Oil
Salt
Honey
Wholemeal plain flour
Yeast: Active Dry
Handshaping procedure
1. Divide dough into 12 equal pieces. Knead each piece and shape
into rounds.
2. Place rounds close together on a lightly greased baking tray.
3. Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for 50-60 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk.
5. Bake in preheated oven at 200°C for 12-15 minutes or until
cooked and golden brown.
Wholewheat Honey Rolls
dough
Collapsible
310ml
2 tablespoons
1 teaspoon
3 tablespoons
600g/ 4 cups
2 teaspoons
BREAd NAME
SETTING
PAddLE
INGREdIENTS
Water
Salt
Sugar
Bread flour
Eggs (60g)
Butter, chopped
Yeast: Active Dry
FILLING
Canned pie apple
Mixed dried fruit
Desiccated coconut
Handshaping procedure
1. Roll dough out into a 30cm × 50cm rectangle. Cut into 4 strips lengthwise.
2. Combine filling ingredients and spoon mixture down the centre of
each strip. Fold in half lengthwise and seal edges by pressing together.
Roll into a sausage shape.
3. Twist 2 strips together and place on a lightly greased baking tray.
Repeat with remaining rolls.
4. Cover loosely with lightly greased plastic wrap and stand in a warm
area for 20 minutes or until doubled in size. Remove plastic wrap.
5. Bake in a preheated oven at 180°C for 20-25 minutes or until
golden brown.
6. Slide twists onto a wire rack. Brush with GELATINE GLAZE on page
121 whilst still hot. Stand for 5-10 minutes before serving.
Apple Twist
dough
Collapsible
250ml
2 teaspoons
3 tablespoons
600g/ 4 cups
2
60g/ 3 tablespoons
2½ teaspoons
300g
L
cup
L
cup
99