Breville donna hay BEM800DH Instruction Booklet page 33

d o U g h + S w E E T B U n S
basic flatbread dough
2 teaspoons active dry yeast
1 teaspoon caster sugar
1¹⁄ ³ cup (330ml) lukewarm milk
2½ cups (375g) plain flour
1 teaspoon table salt
1 tablespoon olive oil, plus extra,
for brushing
sea salt
Place the yeast, sugar and milk in a bowl and
mix to combine. Set aside in a warm place
for 5 minutes or until bubbles appear on the
surface. Preheat the oven to 180°C. Place
the flour, salt, oil and yeast mixture in the
bowl of the mixer and beat with the dough
hook attachment until a smooth dough
forms. Knead on a lightly floured surface for
5 minutes or until smooth and elastic, adding
a little extra flour to the dough if it is sticky.
Return to the bowl, cover with a tea towel
and set aside in a warm place for 30 minutes
or until doubled in size. Press the dough onto
a lightly greased baking tray to 1cm thick,
brush with oil and sprinkle with salt. Bake
for 15−20 minutes or until golden. Serves 6.
64
fennel and coriander rolls
1 teaspoon fennel seeds
1 teaspoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon sea salt flakes
1 quantity basic dough (recipe, left)
olive oil, for brushing
Place the fennel, sesame, cumin, coriander
and salt in a small food processor and process
in short bursts until roughly chopped. Set
aside. Preheat the oven to 180°C. Follow the
basic dough recipe. Divide into 12 and roll
into balls. Brush 12 x ½-cup (125ml) capacity
muffin tins with oil and sprinkle with half of
the fennel mixture. Place a ball of dough in
each muffin tin, brush with oil and sprinkle
with the remaining fennel mixture. Bake for
20−25 minutes or until golden. Makes 12.
d o U g h + S w E E T B U n S
caramelised eschalots and
goat's cheese flatbread
15 eschalots, peeled and halved
2 tablespoons olive oil
2 tablespoons brown sugar
1 quantity basic dough (recipe, opposite)
100g goat's cheese, crumbled
sea salt
olive oil, extra for brushing
basil oil
¹⁄ ³ cup (80ml) olive oil
1 cup basil leaves
Preheat the oven to 180°C. To make the basil
oil, place the oil and basil in a small food
processor and process well to combine. Set
aside. Place the eschalots, oil and sugar in a
bowl and toss to coat. Place in a baking dish
and roast for 15−20 minutes or until golden
and caramelised. Set aside. Follow the basic
dough recipe. After the dough has doubled in
size, add the goat's cheese and mix well to
combine. Press the dough onto a 20cm x 30cm
lightly greased baking tray, brush with oil and
top with the eschalots. Bake for 15−20 minutes
or until golden. Brush with the basil oil to
serve. Serves 6.
garlic and rosemary
oil flatbread
1 quantity basic dough (recipe, opposite)
3 tablespoons olive oil
¼ cup rosemary leaves
2 cloves garlic, crushed
1 cup (80g) finely grated parmesan cheese
sea salt
Preheat the oven to 180°C. Follow the basic
dough recipe. Place the oil, rosemary and
garlic in a bowl and allow to stand for
10−15 minutes. Press the dough onto a
25cm x 35cm lightly greased baking tray,
brush with the olive oil mixture and sprinkle
with parmesan and salt. Use a small knife
to make cuts across the dough. Bake for
15−20 minutes or until golden. Serves 6.
65