Panasonic Bread Bakery SD-250 Operating Instructions And Recipes page 31

Fruit Braid
Use plain white dough as in Dinner Rolls on page
26 or sweet white dough as in Swedish Tea Ring
on page 29.
1
After dough is completed, roll out into a
rectangle (50 30 cm).
2
Lift this rectangle onto a greased tray.
Lightly mark the rectangle in thirds.
Filling
1 cup fruit mincemeat
Glaze
1 egg, beaten
3
Spread the filling down the centre third of the
rectangle of dough.
6
Cut the outer third into 2.5 cm diagonal strips.
7
Starting at the top end, cross left and right
strips over the filling overlapping at the centre.
8
Continue until all the filling is covered and all
the strips are in place.
9
Cover with plastic wrap and leave to rise in a
warm place (30---35 C) for 30 minutes.
10
Brush with beaten egg.
11
Bake in a preheated 180 C oven for 15---25
minutes or until golden brown.
tsp=teaspoon Tbsp=tablespoon
Brioche
Ingredients:
3 tsp Surebake yeast
420 white flour
N
3 Tbsp sugar
100
butter
N
1 tsp
salt
3 eggs (size 6)
70 m milk
R
Method:
1
Make dough according to instructions on
P.7---9.
2
Cover and let the dough rest in the refrigerator
in a greased bowl for 20---30 minutes.
3
Use a lightly floured work surface and hands
to shape brioche.
4
Divide into 12 equal portions. Make into balls.
Divide each ball into one large and one small
ball.
5
Place each large ball in a greased brioche or
muffin cup. With floured fingers, dimple the top
of each large ball. Place the small ball in each
indentation.
6
Cover and leave to rise in a warm place
(30---35 C) for 30 minutes or until
doubled in size.
7
Brush brioche with beaten egg. Bake in a
preheated 200 C oven for 10---15 minutes or
until light golden brown.
--- 30 ---
Basic Dough