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Recipes
Dough Recipes
Rye and White Rolls (SD-2501 only)
Stage 1 Culture : Menu ‘22’ (45min)
Yeast 1 tsp
Strong White Flour 75 g (3 oz)
Rye flour 150 g (5 oz)
Water 200 mL
Stage 2 : Menu ‘20’ (2hr)
Yeast 1 tsp
Rye Flour 150 g (5 oz)
Strong White Flour 100 g (4 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
Put all culture ingredients in the bread pan and select menu
1
22.
•
Use kneading blade (rye bread).
Turn off at the start pad after 15 mins.
2
(12 hours later)
Add all ingredients listed in stage 2 and select menu 20.
3
Divide dough into 12–15 pieces and shape into rolls.
4
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).
Glaze with oil and bake in a preheated oven at 220˚C/425˚F/
6
Gas Mark 7 for 10–15 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.
Wholemeal Walnut Rolls 70%
Menu ‘19’ (SD-2500: ‘18’) (3hr 15min)
Yeast 1 tsp
Strong Wholemeal Flour 350 g (12 oz)
Strong White Flour 100 g (4 oz)
Medium Oatmeal 50 g (2 oz)
Maple Syrup 2 tbsp
Oil 2 tbsp
Salt 1
1
⁄
2
tsp
Water 320 mL
*Walnut 100 g (4 oz)
Divide dough into 12 large rolls or 20 dinner rolls.
1
Place on a greased baking trays and sprinkle with flour.
2
Allow 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
3
12–15 mins or until golden brown.
Chelsea Buns
Enriched Dough : Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast
1
⁄
2
tsp
Strong White Flour 250 g (9 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Milk Powder 1 tbsp
Salt
1
⁄
2
tsp
Egg, medium 1
Water 100 mL
Additional Ingredients
Butter 15 g (
1
⁄
2
oz)
Mixed Dried Fruit 100 g (4 oz)
Soft Brown Sugar 50 g (2 oz)
Mixed Spice 1 tsp
Knead the dough lightly and roll out to an oblong 26 cm x
1
20 cm (10’’ x 8’’).
Mix together the mixed dried fruit, soft brown sugar and
2
mixed spice. Brush the dough with melted butter and spread
the fruit mixture on top. Roll up from the long edge and cut
into 8–10 slices. Arrange in a greased 23 cm (9’’) sandwich
tin and allow 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
3
15 mins or until golden brown.
Allow to cool. Drizzle with glace icing.
4
Hot Cross Buns
Menu ‘17’ (SD-2500: ‘16’) (2hr 20min)
Enriched Dough
Ingredients (above)
One batch
Cinnamon 1 tsp
Mixed Spice
1
⁄
2
tsp
* Mixed Dried Fruit 100 g (4 oz)
Divide mixture into eight balls. Place on a lightly greased
1
baking tray and allow to prove at 40˚C/105˚F until doubled in
size (approx. 20 mins). Make a paste with approx. 2 tbsp flour
mixed with 2 tbsp water and pipe a cross over the buns, or
top with thin slices of shortcrust pastry.
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
2
15–20 mins or until golden brown.
While still HOT, brush with a sugar glaze — 40
3
g (1
1
⁄2 oz)
sugar in 4 tbsp water, boiled until a syrup is reached —
(approx. 5 mins).
Croissants
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast
1
⁄
2
tsp
Strong White Flour 300 g (11 oz)
Sugar 1 tsp
Butter 25 g (1 oz)
Salt
1
⁄
2
tsp
Egg, medium 1
Water 150 mL
Butter chilled to add
when rolling
150 g (5 oz)
Roll dough to 20 cm x 25 cm (8’’ x 10’’) rectangle.
1
Divide butter into three portions. Dot one portion over the top
2
two thirds of the dough.
Fold the bottom one third up and the top one third down,
3
sealing the edges with a rolling pin. Turn the dough so that
the folded edge is on the side.
Roll out to an oblong, dot the second portion of butter and
4
continue as before. Repeat with the third portion.
Cover and allow the dough to rest in the refrigerator for
5
30 mins.
Repeat the rollings three more times, cover and chill for
6
30 mins.
Roll out pastry and divide into four squares. Cut each square
7
into two triangles. Reroll the each triangle long and thin.
Loosely roll up each triangle towards the point, finishing with
8
tip underneath. Curve into a crescent shape.
Place on a greased baking tray. Allow to prove at 40˚C/105˚F
9
until doubled in size (approx. 20 mins).
Brush with beaten egg and bake in a preheated oven at
10
220˚C/425˚F/Gas Mark 7 for 15 mins or until crisp and well
browned.
Soft Rolls/Baps
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast 1 tsp
Strong White Flour 450 g (1 lb)
Sugar
1
⁄
2
tsp
Butter 25 g (1 oz)
Salt
1
⁄
2
tsp
Egg, medium 1
Water **250 mL
** For a slightly denser roll try 125 mL water and 125 mL milk.
Sweet Rolls/Buns Suitable for Devonshire Splits
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min)
Yeast 1 tsp
Strong White Flour 450 g (1 lb)
Sugar 2 tbsp
Butter 75 g (3 oz)
Salt
1
⁄
2
tsp
Egg, medium 1
Milk 250 mL
Choose one of the above recipes.
1
Place the ingredients into the bread pan in the order listed
2
above.
Select menu 16 (SD-2500: 15).
3
Divide dough into 8–10 pieces and shape into baps.
4
Place on a greased baking tray and allow to prove at
5
40˚C/105˚F until doubled in size (approx. 20 mins).
Dust with flour.
6
Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for
7
15 mins or until golden brown.
•
For devonshire splits, split bun and fill with cream and jam.
Top with glace icing.
•
For addition of ingredients with*, see the instructions on P.14.