Rye and White Rolls
Stage 1 Culture : ‘Pizza’-‘Dough’ (45m)
Yeast 1tsp
Strong White Flour 75g (3oz)
Rye flour 150g (5oz)
Water 200ml
Stage 2 : ‘Rye’-‘Dough’ (2h)
Yeast 1tsp
Rye Flour 150g (5oz)
Strong White Flour 100g (4oz)
Sugar 2tsp
Oil 3tbsp
Salt 2tsp
Water 60ml
1
Put all culture ingredients in bread pan and select
Pizza Dough programme 45mins.
• Use kneading blade (rye bread).
2
Turn off at the start/stop pad after 15mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select Rye
Dough programme 2hrs.
• This dough can be made as a loaf. Follow method for
Points 1 and 2. Increase water on stage 2 from 60ml
to120ml and set breadmaker to Rye Bread 3hrs 30mins.
4
Divide dough into 12-15 pieces and shape into rolls.
5
Place on greased baking parchment. Allow to prove
at 40°C until doubled in size (approx 20mins).
6
Glaze with oil and bake at 220°C/425°F/Gas Mark 7
for 10-15mins or until golden brown.
Additional Ingredients
Butter 15g (1/2oz)
Mixed Dried Fruit 100g (4oz)
Soft Brown Sugar 50g (2oz)
Mixed Spice 1tsp
1
Knead the dough lightly and roll out to an oblong
26cm x 20cm (10’’x8’’).
2
Mix together the mixed dried fruit, soft brown sugar
and 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 23cm (9’’) sandwich tin and allow to
prove until well risen.
3
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until
golden brown.
4
Allow to cool. Drizzle with glace icing.
Panettone
‘Basic’-‘Dough Raisin’ (2h 20m)
Yeast 1/2tsp
Strong White Flour 300g (11oz)
Sugar 2tbsp
Butter 15g (1/2oz)
Salt 1/4tsp
Ground Cardamom 1/2tsp
Grated Lemon Zest 1
Medium Sized Egg,
yolk
1
Milk 140ml
*Mixed Peel 50g (2oz)
*Raisins 100g (4oz)
1
Place dough in 18cm (7’’) cake tin. Allow to prove for
approx. 30-40mins or until doubled in size.
2
Bake at 150˚C/300˚F/Gas Mark 2 for about 30mins.
Chelsea Buns
Enriched Dough : ‘Basic’-‘Dough’ (2h 20m)
Yeast 1/2tsp
Strong White Flour 250g (9oz)
Sugar 1tsp
Butter 25g (1oz)
Milk Powder 1tbsp
Salt 1/2tsp
Egg, medium 1
Water 100ml
Dough Recipes
Croissants
‘Basic’-‘Dough’ (2h 20m)
Yeast 1/2tsp
Strong White Flour 300g (11oz)
Sugar 1tsp
Butter 25g (1oz)
Salt 1/2tsp
Egg, medium 1
Water 150ml
Butter chilled to add
when rolling
150g (5oz)
1
Roll dough to 20cm x 25cm (8’’ X 10’’) rectangle.
2
Divide butter into three portions. Dot one portion
over the top two thirds of the dough.
3
Fold the bottom one third up and the top one third
down, sealing the edges with a rolling pin. Turn the
dough so that the folded edge is on the side.
4
Roll out to an oblong, dot the second portion of butter
and continue as before. Repeat with the third portion.
5
Cover and allow the dough to rest in the refrigerator
for 30mins.
6
Repeat the rollings three more times, cover and chill
for 30mins.
7
Roll out pastry and divide into four squares. Cut
each square into two triangles. Reroll the triangles
so that they are the shape of those pictured below.
8
Loosely roll up each triangle towards the point, finishing
with tip underneath. Curve into a crescent shape.
9
Allow to prove until doubled in size.
10
Brush with beaten egg and bake at 220
˚
C/425
˚
F/Gas
Mark 7 for 15mins or until crisp and well browned.
Sweet Rolls/Buns Suitable for Devonshire Splits
‘Basic’-‘Dough’ (2h 20m)
Yeast 1tsp
Strong White
Flour
450g (1lb)
Sugar 2tbsp
Butter 75g (3oz)
Salt 1/2tsp
Egg, medium 1
Milk 250ml
1
Choose one of the above recipes.
2
Place the ingredients into the bread pan in the order
listed above.
3
Select Basic Dough programme 2hrs 20mins.
4
Divide dough into 8-10 pieces and shape into baps.
5
Place on a greased baking parchment and allow to
prove at 40˚C until doubled in size (approx 20mins).
6
Dust with flour.
7
Bake at 220˚C/425˚F/Gas Mark 7 for 15mins or until
golden brown.
• For Devonshire splits, split bun and fill with cream
and jam. Top with glace icing.
Soft Rolls/Baps
‘Basic’-‘Dough’ (2h 20m)
Yeast 1tsp
Strong White
Flour
450g (1lb)
Sugar 1/2tsp
Butter 25g (1oz)
Salt 1/2tsp
Egg, medium 1
Water **250ml
** For a slightly denser roll try 125ml water and 125ml milk.
Hot Cross Buns
‘Basic’-‘Dough Raisin’ (2h 20m)
Enriched Dough
Ingredients
(above)
One batch
Cinnamon 1tsp
Mixed Spice 1/2tsp
* Mixed Dried
Fruit
100g (4oz)
1
Divide mixture into eight balls. Place on a lightly
greased baking tray and allow to prove. Make a
paste with approx. 2tbsp flour mixed with 2tbsp
water and pipe a cross over the buns, or top with
thin slices of shortcrust pastry.
2
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
3
While still HOT, brush with a sugar glaze — 40g (1
1/2oz) sugar in 4tbsp water, boiled until a syrup is
reached — (approx. 5mins).
• For addition of ingredients with*, follow timing instructions on P.11.
