Panasonic SD-BT2P - Manual (Page 11)

Hot Cross Buns
2 t Surebake Yeast
300 g white flour
'A t salt
4 T butter
'A c sultanas
1 T milk powder
2 T brown sugar
1 'A t all spice or mixed spice
1 egg
1 T grated orange rind
130 ml water
■ Place all ingredients, yeast first, into bread
pan, select dough programme.
■ When programme is complete, place dough
in a greased bowl and cover. Rest for 20-30
minutes.
■ Shape into 8 or 10 buns depending on the
size required. Rest.
■ Cover and allow to rise until doubled in size.
■ Put on crosses.
■ Bake 200°C for 10-15 minutes or until
golden brown. Brush over the glaze.
Crosses
'A c flour
2 T oil
water to mix
Glaze
3 T milk
3 T castor sugar
Crosses
Mix flour and oil then add water to make a stiff
paste. Pipe into the shape of crosses.
Glaze
Boil together until syrupy - brush over cooked
buns when they are removed from the oven.
Focaccia - Italian Savoury
Flat Bread
1 'At
375 g
1 t
1 t
1 T
1 T
250 ml
Surebake yeast
white flour
sugar
salt
milk powder
butter
water
■ Make dough using dough setting.
■ Roil or pat the dough into a rectangle
approximately 22 x 16cm.
■ Dimple the top every 6cm by pressing your
finger well into the dough.
■ Cover and leave to rise in a warm place for
30-50 minutes. Best rising temperature 30-
35°C.
Combine:
2 T lite olive oil
'A t salt - coarse sea salt, if available
1 t dried basil
1 t dried rosemary
1 t dried thyme
■ Brush the surface of the dough with the
herbed oil.
■ Bake at 200°C for 20-25 minutes, until
golden brown.
Variations
■ Add finely chopped bacon and onion to the
herbs and olive oil and spread over bread,
do not add salt.
or
Add bacon and onion to the dough
ingredients - make dough and then top with
the herb mixture.