Panasonic SD-257 Operating Instructions And Recipes page 14

Hot Cross Buns
'Basic'-'Dough Raisin' (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour
475 g
Salt 2 tsp
Dry milk 3 tbsp
Butter 45 g
Sugar 1 3 ⁄ tbsp
4
Orange rind 1 tbsp
Mixed spice 1 tbsp
Water 300 ml
Egg, medium 1
*Mixed dried fruit 1 cup
(NZ)
Surebake yeast 3 tsp
White flour 450 g
Salt 1 ⁄ tsp
2
Milk powder 2 tbsp
Butter 6 tbsp
Brown sugar 3 tbsp
Orange rind 1 tbsp
Allspice 3 tsp
Water 200 ml
Egg, medium 1
*Sultanas 3 ⁄ cup
4
Method:
1
Divide the dough into 10 or 12 equal portions. Roll
each portion into a ball, and rest for 20 minutes.
2 Shape into a smooth ball by gently rolling, and place
on a greased tray.
3
Cover and leave to rise in a warm place (30–35°C)
for 30 minutes or until doubled in size.
4
Put the crosses on the dough
Crosses
Flour 1 ⁄ cup
2
Oil 2 tbsp
Water to mix
Mix flour and oil, then add water to make a stiff paste. Pipe
into the shape of crosses — if a piping bag is not available,
use a small plastic bag with a corner cut off.
5
Bake in a preheated 200°C oven for 15–25 minutes
or until golden brown. Brush with the glaze.
Glaze
Milk 3 tbsp
Castor sugar 3 tbsp
Boil together until syrupy — brush over cooked buns when
they are removed from the oven.
26
Olive & Rosemary Rolls
'Basic'-'Dough Raisin' (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour
450 g
Salt 1 tsp
Dry milk 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 ml
*Pitted black olives, quartered 50 g
(NZ)
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Milk powder 2 tbsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh rosemary, chopped 1 tbsp
Water 260 ml
*Pitted black olives, quartered
50 g
Method:
1
Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes in the
refrigerator.
2
Divide the dough into 12–16 equal portions or into
2 long loaves and place on a greased baking tray.
Cover and leave to rise in a warm place (30–35°C)
for 30 minutes or until doubled in size.
3
Brush with beaten egg and sprinkle with seeds.
4
Bake in a preheated 200°C oven for 15–25 minutes
or until golden brown.
• For addition of ingredients with*, follow programming instructions on P.11.
Swedish Tea Ring
'Basic'-'Dough' (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour
450 g
Salt 1 tsp
Dry milk 3 tbsp
Butter 50 g
Sugar 4 tbsp
Water 230 ml
(NZ)
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Milk powder 3 tbsp
Butter 4 tbsp
Sugar 4 tbsp
Water 230 ml
Method:
Filling
Melted butter 2 tsp
Cinnamon 2 tsp
Brown sugar 1 ⁄ cup
2
1 Roll or pat the dough into a rectangle (50 X 30 cm).
2
Brush over surface of the dough with melted butter.
3 Mix cinnamon and brown sugar and sprinkle over
butter.
4
Roll up like a swiss roll starting from the long side.
5
Press edges firmly underneath.
6
Join ends to make a circle, pinch edges together
and place on a greased oven tray.
7
Cut nearly through to the centre of the ring at 2.5 cm
intervals, turning each section so that it faces cut
side up.
8
Cover with plastic wrap and leave to rise in a warm
place (30–35°C) for 30 minutes.
9
Brush with beaten egg.
10 Bake in a preheated 180°C oven for 15–25 minutes
or until golden brown.
11
Other fillings such as dried fruit, jam, mincemeat,
nuts etc can be used.
12 This tea ring can be iced with a vanilla icing if
desired.
• For addition of ingredients with*, follow programming instructions on P.11.
Sundried Tomato & Basil Rolls
'Basic'-'Dough Raisin' (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour
450 g
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 ml
*Sundried tomatoes, chopped 1 ⁄ cup
4
(NZ)
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 ml
*Sundried tomatoes, chopped 1 ⁄ cup
4
Method:
1
Divide the dough into 12 equal portions. Roll each
portion into a ball, and rest for 20 minutes.
2 Shape into a smooth ball by gently rolling, and place
on a greased tray.
3
Cover and leave to rise in a warm place (30–35°C)
for 30 minutes or until doubled in size.
4 Bake in a preheated 200°C oven for 15–20 minutes
or until goldenbrown.
27