Panasonic Bread Bakery SD-250 Operating Instructions & Recipes page 31

Fruit Braid
Use plain white dough as in Dinner Rolls on page
26 or sweet white dough as in Swedish Tea Ring
on page 29.
1
After dough is completed, roll out into a
rectangle (50 30 cm).
×
2
Lift this rectangle onto a greased tray.
Lightly mark the rectangle in thirds.
Filling
1 cup fruit mincemeat
Glaze
1 egg, beaten
3
Spread the filling down the centre third of the
rectangle of dough.
6
Cut the outer third into 2.5 cm diagonal strips.
7
Starting at the top end, cross left and right
strips over the filling overlapping at the centre.
8
Continue until all the filling is covered and all
the strips are in place.
9
Cover with plastic wrap and leave to rise in a
warm place (30---35
°
10
Brush with beaten egg.
11
Bake in a preheated 180
minutes or until golden brown.
C) for 30 minutes.
C oven for 15---25
°
tsp=teaspoon Tbsp=tablespoon
Brioche
Ingredients:
3 tsp Surebake yeast
420 white flour
N
3 Tbsp sugar
100 butter
N
1 tsp salt
3 eggs (size 6)
70 m
milk
R
Method:
1
Make dough according to instructions on
P.7---9.
2
Cover and let the dough rest in the refrigerator
in a greased bowl for 20---30 minutes.
3
Use a lightly floured work surface and hands
to shape brioche.
4
Divide into 12 equal portions. Make into balls.
Divide each ball into one large and one small
ball.
5
Place each large ball in a greased brioche or
muffin cup. With floured fingers, dimple the top
of each large ball. Place the small ball in each
indentation.
6
Cover and leave to rise in a warm place
(30---35 C) for 30 minutes or until
°
doubled in size.
7
Brush brioche with beaten egg. Bake in a
preheated 200
until light golden brown.
--- 30 ---
Basic Dough
C oven for 10---15 minutes or
°