Panasonic SD-ZB2512 Operating Instructions And Recipes page 42

Dough Recipes
Dough for Tear & Share Bread
Menu '19' (2hr 20min)
Strong White Bread Flour
Sugar
Olive Oil
Salt
Water
Yeast
Olive Tear & Share Bread
Dough for Tear & Share Bread
(above)
Tapenade (green or black)
Olives, chopped
Olive Oil
1
Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm (9'' x 18'').
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 (1
place close together in a 20 cm (8'') round greased cake or
flan tin, cut sides up.
4
Drizzle with the remaining tbsp of oil and allow to prove at
40˚C/105˚F until doubled in size (approx. 25 mins).
5
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with tapas or pasta dishes.
Pepperoni Tear & Share Bread
Dough for Tear & Share Bread
(above)
Tomato Puree or Sun Dried
Tom Puree
Pepperoni, chopped
Mozarella Cheese, grated
Dried Oregano or Basil
Olive Oil
1
Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm (9'' x 18'').
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 (1
place close together in a 20 cm (8'') round greased cake or
flan tin, cut sides up.
4
Drizzle with the olive oil and sprinkle with the dried herbs and
allow to prove at 40˚C/105˚F until doubled in size (approx.
25 mins).
5
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with pasta dishes. Use sundried tomatoes
in place of pepperoni for vegetarians.
42
SD-ZB2512_UK.indd 42
550 g (1 lb 4 oz)
2 tsp
2 tbsp
1 ⁄ tsp
1
2
310 mL
1 ⁄ tsp
1
4
One batch
6 tbsp
25 g (1 oz)
2 tbsp
⁄ cm ( ⁄ '') thick,
1 1
2 2
⁄ '') slices with a sharp knife and
1
2
One batch
4 tbsp
50 g (2 oz)
100 g (4 oz)
1 tsp
1 tbsp
⁄ cm ( ⁄ '') thick,
1 1
2 2
⁄ '') slices with a sharp knife and
1
2
Picnic Tear & Share Bread
Dough for Tear & Share Bread
One batch
(on the left)
Grainy Mustard 2 tbsp
Cooked Ham, chopped 75 g (3 oz)
Strong Cheddar Cheese, grated 75 g (3 oz)
1
Roll dough out into a rectangular sheet 1
approximately 24 cm x 46 cm (9'' x 18'').
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 (1 ⁄ '') slices with a sharp knife and
1
2
place close together in a 20 cm (8'') round greased cake or
flan tin, cut sides up.
4
Sprinkle with the remaining cheese and allow to prove at
40˚C/105˚F until doubled in size (approx. 25 mins).
5
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
15–20 mins or until golden brown.
• Delicious served warm with soup or with a Ploughmans lunch.
Spelt Table Roll
; for 8 rolls
Menu '30' (2hr 45min)
Spelt White Flour 500 g (1 lb 2 oz)
Sugar 1 ⁄ tsp
1
2
Salt 1 ⁄ tsp
1
2
Butter 10 g ( ⁄
oz)
2
5
Water* 310 mL
Yeast 1 ⁄ tsp
1
4
*If in the hot room, use chilled water.
1
Divide dough into 8 rolls and rest them for 15 mins.
2
Shape the dough into rolls.
3
Place on a greased baking tray and allow to prove at
35˚C/95˚F until doubled in size.(approx.40 mins.)
4
Make a cut on top of the dough and bake in oven at
220˚C/425˚F for 15–20 mins. (coupe)
⁄ cm ( ⁄ '') thick,
1 1
2 2
2015/01/09 15:30:10