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All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.
Procedure
Place ingredients into bread pan, in the exact order listed in the recipe.
Wipe spills from outside of bread pan.
Insert the bread pan into position in the baking chamber and close the lid.
Press ‘SELECT’ to access – DOUGH – BREAD setting.
Press ‘START/PAUSE’ to commence operation.
At the end of the setting, press ‘STOP’. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now
ready for hand shaping, rising and baking.
Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.
SEQUENCE FOR ‘DOUGH-BREAD’ SETTING:
KNEAD 1 KNEAD 2 RISE 1 RISING TEMP TOTAL TIME
5min 25min 60min 32ºC 1hr 30min
BREAD ROLLS
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2.
3.
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5.
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7.
Dough
INGREDIENTS
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 600g/ 4 cups
Eggs (60g) 1
Tandaco yeast 2 teaspoons
GLAZE:
Milk 2 tablespoons
SETTING: DOUGH – BREAD
Handshaping procedure
Divide dough into 16 equal pieces. Knead each piece and shape
into rounds.
Place rounds close together on a lightly greased baking tray.
Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for 30 minutes or until doubled in size.
Remove plastic wrap, brush tops of rounds with milk.
Bake in preheated oven at 200°C for 12-15 minutes or until
cooked and golden brown.
1.
2.
3.
4.
5.
ROSETTA ROLLS
INGREDIENTS
Water 310ml
Oil 3 tablespoons
Salt 1 teaspoon
Sugar 1 tablespoon
Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH – BREAD
Handshaping procedure
Divide dough into 12 equal pieces. Knead each piece and shape
into rounds.
Place rounds, 5cm apart, onto lightly greased baking trays. Use
a 2.5cm round cutter to press a 1cm indentation into the top of
each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts
round the sides of the round.
Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for 60 minutes or until doubled in size.
Remove plastic wrap, brush tops of rounds with milk and sift a
fine layer of flour over top of rounds, if desired.
Bake in preheated oven at 180°C for 20-30 minutes or until
cooked when tested.
1.
2.
3.
4.
5.
Dough continued