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Dough continued
Basic Wholemeal Dough
Water, Luke-warm 325mls
Butter or margarine 20g
Brown Sugar 2 ½ tablespoons
Skim Milk Powder 2 ½ teaspoons
Salt ¾ teaspoon
Bread Improver 1 teaspoon
Wholemeal Plain Flour 500g
Dry yeast 1 ¾ teaspoons
1. On completion, remove the dough from the baking chamber. Ensure the blade is removed
from the dough before shaping.
2. Shape as desired (see shaping instructions on page 39). Cover and allow to rise for about 30
minutes. Glaze and top as desired.
3. Preheat oven to moderately hot (200°C/180°C fan-forced). Bake until hollow when tapped.
Cool on a wire rack.
1. On completion, remove the dough from the baking chamber. Ensure the blade is removed
from the dough before shaping.
2. Lightly grease 2 rectangular baking trays. Preheat oven to moderately hot (200°C/180°C
fan-forced).
3. Roll each portion of dough on a lightly floured surface to about 1cm thick. Place on
prepared baking trays.
4. Cover and allow to rise for about 30 minutes. Using your knuckles, press small indents into
the dough. Brush with oil and sprinkle with salt.
5. Bake for 30 minutes or until golden.
Herb Focaccia
Water, Luke-warm 260mls
Olive Oil 2 tablespoons
Salt 1 ½ teaspoons
White Sugar ½ teaspoon
Dried Italian herbs 1 teaspoon
Plain flour 400g
Instant dried yeast 1 teaspoon
Olive oil, rosemary and salt, to serve