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12
Double Bran Bread
1
1
/
3
cups water
2 tablespoons butter or oil
1 tablespoon milk powder
2 teaspoons salt
2 tablespoons brown sugar
cup bran akes
1
/
3
cup toasted bran
4 cups plain our
1 tablespoon dry active yeast
Cracked Wheat & Sunower Bread
1
1
/
3
cups water
2 tablespoons butter or oil
1 tablespoon milk powder
2 teaspoons salt
1 tablespoon sugar
1 tablespoons honey
1
/
3
cup cracked wheat cereal
1
/
3
cup sunower seeds
4 cups plain our
tablespoon dry active yeast
Bran Bread
1
1
/
3
cups water
2 tablespoons butter or oil
2 tablespoons milk powder
2 teaspoons salt
2 tablespoons & 2 teaspoons brown sugar
cup wheat bran
3 cups plain our
1 tablespoon dry active yeast
Doughs
The recipes in this section are all made on the
DOUGH setting. They do not cook in the unit and
require further preparation after removing from the
machine.
Many of the recipes in this section will require you to
rest the dough after removing from the machine and
then instruct you to “punch down”. To do this, use
your st and punch dough once to release air.
Procedure
The procedure and preparation of doughs will vary from
recipe to recipe. Follow each recipe procedure carefully.
Bread Rolls
1 cup & 2 tablespoons water
2 tablespoons & 2 teaspoons butter or oil
2 teaspoons salt
2 tablespoons sugar
1 egg
4 cups plain our
1 tablespoon dry active yeast
Place all ingredients in bread pan in order listed,
select DOUGH cycle and press START.
When cycle is complete, remove dough from bread pan.
Divide dough into 12 equal pieces and roll into
desired shapes. Place 2-3 cm apart on a greased
baking tray and brush with milk.
Cover the rolls with plastic wrap and allow to rise for
30 minutes until doubled in size.
Place in a pre-heated oven (200°C). Bake for
12-15 minutes or until golden brown.
Croissants
1 cups water
2 tablespoons butter or oil
2 tablespoons milk powder
2 teaspoons salt
2 tablespoons sugar
4 cups plain our
1 tablespoon dry active yeast
250g butter
1 egg
2 tablespoons milk
Place the rst 7 ingredients in the bread pan in the
order listed. Select the DOUGH cycle and press START.
When the cycle is complete, remove dough from the
bread pan and place in a buttered bowl.
Cover with plastic wrap and allow to stand on the
bench to let the dough rise for 30 minutes.
Place the 250g of butter between 2 pieces of plastic
wrap and roll the butter with a rolling pin to 2.5cm
thick. Chill until rm. Punch the dough down and roll
into a 25 x 30cm rectangle.
Place the sheet of chilled butter onto the dough,
leaving 2.5cm on 3 sides.