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Recipes
Dough Recipes
[16 Basic] [17 Basic Raisin] [18 Whole wheat]
[19 Whole wheat Raisin] [20 Rye] [21 French]
[22 Pizza] [23 Brioche] [24 Speciality]
(SD-2501)
[15 Basic] [16 Basic Raisin] [17 Whole wheat]
[18 Whole wheat Raisin] [19 French] [20 Pizza]
[21 Brioche] [22 Speciality]
(SD-2500)
The Dough setting mixes and gives the dough it’s first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
The maximum load of the Bread Maker is 600 g (1 lb 5 oz). Dough recipes using
300 g (11 oz) of flour may be doubled.
When the DOUGH program has completed its operation, you may find that the
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Example – making plain bread rolls
Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
Rolls
Knot
Hedgehogs
(Coat with a beaten egg)
Raisins
Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally the
dough should be left to prove in a warm place (at approximately
40˚C/105˚F) until the dough has doubled in size.
Approximate proving time-Rolls 25 mins, Whole breads
e.g. Panettone etc 50 mins
To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling film.
Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle with
poppy seeds, sesame seeds. Bake following recipe guidelines.
Rolls
Select one of the following recipes and follow the method below.
Shape dough.
1
Place onto a greased baking tray and allow to prove until
2
doubled in size.
Brush with beaten egg.
3
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
4
10–15 mins or until golden brown.
White Dough
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast 1
1
⁄
4
tsp
Strong White Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄
2
tsp
Water 350 mL
Brown Dough
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast 1
1
⁄
4
tsp
Strong Brown Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄
2
tsp
Water 350 mL
Wholemeal Dough 100%
Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)
Yeast 1
1
⁄
2
tsp
Strong Wholemeal Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄
2
tsp
Water 380 mL
Wholemeal Dough 70%
Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)
Yeast 1
1
⁄
2
tsp
Strong Wholemeal Flour 425 g (15 oz)
Strong White Flour 175 g (6 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄
2
tsp
Water 370 mL
Wholemeal Dough 50%
Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)
Yeast 1
1
⁄
2
tsp
Strong Wholemeal Flour 300 g (11 oz)
Strong White Flour 300 g (11 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄
2
tsp
Water 370 mL
Granary
®
Dough
Menu ‘18’ (SD-2500: ‘17’) (3hr 15min)
Yeast 1
1
⁄
2
tsp
Strong Granary
®
Flour 600 g (1 lb 5 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1
1
⁄
2
tsp
Water 350 mL
Rye Dough 100% (SD-2501 only)
Menu ‘20’ (2hr)
Yeast 2 tsp
Rye Flour 500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 360 mL
•
Use kneading blade (rye bread).
•
Prove for 15 mins.
French Sticks
Menu ‘21’ (SD-2500: ‘19’) (3hr 35min)
Yeast
1
⁄
2
tsp
Strong White Flour 250 g (9 oz)
Butter 15 g (
1
⁄
2
oz)
Salt
1
⁄
2
tsp
Water 150 mL
Ciabatta
Stage 1 Culture : Menu ‘22’ (SD-2500: ‘20’) (45min)
Yeast
1
⁄
2
tsp
Strong White Flour 175 g (6 oz)
Water 200 mL
Stage 2 : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast
1
⁄
4
tsp
Strong White Flour 325 g (11
1
⁄
2
oz)
Sugar
1
⁄
2
tsp
Olive Oil 2 tbsp
Salt 1
1
⁄
2
tsp
Water 80 mL
Put all culture ingredients in the bread pan and select menu
1
22 (SD-2500: 20).
Turn off at the start pad after 15 mins.
2
(12 hours later)
Add all ingredients listed in stage 2 and select menu 16
3
(SD-2500: 15) program 2 hrs 20 mins.
Divide dough into 2 and roll each half out to a rough oblong
4
loaf shape about 2.5 cm (1’’) thick.
Place on a greased baking tray and sprinkle with flour. Allow
5
to prove at 40˚C/105˚F until doubled in size
(approx. 20 mins).
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
6
20–25 mins or until golden brown.
•
This dough can also be made as a loaf. Follow method for steps
1–3. Increase water on stage 2 from 80–110 mL and select menu
09 (SD-2500: 08).
Viennese Rolls
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast
3
⁄
4
tsp
Strong White Flour 400 g (14 oz)
Sugar 50 g (2 oz)
Butter 100 g (4 oz)
Salt
1
⁄
2
tsp
Medium Sized Eggs, yolk 2
Egg, medium 1
Milk warmed 150 mL
Filling (jam or mincemeat)
1
⁄
2
jar
Glaze (milk) 45 mL (3 tbsp)
Divide dough into 20 rolls.
1
Roll out each piece of dough to a square shape
2
approximately 10 cm x 10 cm (4’’ x 4’’) in size.
Place a teaspoon of filling in the centre of each piece of
3
dough. Draw up the corners and edges to make a parcel.
Repeat with all 20 rolls.
Place parcels in two 20 cm (8’’) greased cake tins, with the
4
gathered side down. Glaze with milk and allow to prove at
40˚C/105˚F until doubled in size (approx. 20–30 mins).
Bake in a preheated oven at 190˚C/375˚F/Gas Mark 5 for
5
15–20 mins or until golden brown.
•
Serve just warm as a breakfast or tea-time treat.