Bread - Panasonic NNA775 Cookery Book & Operating Instructions

Bread

The main advantage of using the microwave when making bread is that the dough can be proved
by microwave as long as microsafe dishes are used.
TO PROVE DOUGH
Use multi-stage function program to prove on HIGH power for 10 secs. STAND for 10 mins.
then HIGH power for 10 secs.
Leave in oven until dough has doubled in size.
NB: If cooking on Convection or Combination and using metal loaf tins, prove on
CONVECTION 40°C NOT by microwave.
The microwave is also useful for defrosting and warming frozen bread products, taking
individual slices or items from the freezer as required.
Traditional hard crusted breads and rolls cannot be cooked successfully in the microwave
because of its moist heat. However, they can be cooked by Combination in
conventional cooking time whilst retaining a browned crisp traditional appearance.
I
ngredients
Standard Bread Dough
450 g (1 lb) strong
plain flour
Dish: 2 x 450 g (1 lb) loaf tin, lightly greased
1 sachet dried
yeast
Oven Accessory: metal tray + glass turntable
5 ml (1 tsp) salt
1. In a large bowl, combine the flour, yeast and salt. Rub in the fat.
15 g (1 tbsp) fat
2. Add the warm water then mix to a dough.
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300 ml ( pt)
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warm water
3. Turn onto a floured surface and knead for 10 mins. Divide into two
4. Preheat the oven on CONVECTION 220°C with the metal tray on
5. Place the two loaf tins side by side on the metal tray. Cook on
Wholemeal Bread
Use 225 g (8 oz) each of wholemeal and strong white flour.
Granary Bread
Use 450 g (1 lb) granary flour instead of strong white flour.
To make rolls
Oven Accessory: enamel shelf + metal tray + glass turntable
1. Follow steps above to produce a dough.
2. Divide into 12 and shape into rolls.
3. Place six on a metal tray and six on the enamel shelf. Allow to prove in a warm place until
doubled in size.
4. Preheat oven on CONVECTION 220°C.
5. Glaze rolls with beaten egg and sprinkle with seeds, if desired.
6. Cook on CONVECTION 220°C for 15-20 mins or until golden brown.
and place in the loaf tins and prove until the dough has doubled in
size in a warm place or on CONVECTION 40°C.
glass turntable.
CONVECTION 220°C for 15-20 mins.
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- of the
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Makes 2 loaves or 12 rolls
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