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Breads and doughs
continued
Herb, cheese and garlic monkey bread
1 quantity Basic White Bread dough
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh mixed herbs
(example: rosemary, basil, sage, thyme)
½ cup finely grated Parmesan or Cheddar cheese
¼ cup melted butter
1. Follow steps 1-3 of the Basic white bread recipe. As
dough starts to form, add garlic and mixed herbs.
. Turn the dough out onto a lightly floured surface and
knead by hand until the dough is soft and pliable.
The dough should be well kneaded at this
stage to develop the gluten that provides the
elasticity to the dough and enables it to rise.
Note
3. Place the dough ball into a large bowl, loosely
cover with plastic wrap and leave to stand in a
warm area for 0 minutes or until doubled in size.
. Remove the risen dough from the bowl and knead
again on a lightly floured surface.
. Divide dough in 3cm round balls. Brush dough
balls with melted butter and layer into a large,
lightly greased tube or angel food pan, or
smaller ring pans.
. Cover loosely with lightly greased plastic wrap and
leave to stand in a warm area for 30-0 minutes
or until dough has risen to top of pan. Remove
plastic wrap.
. Bake in a preheated oven at 00ºC for 0-0
minutes or until cooked and golden brown. Allow
to stand in pan for 10-1 minutes to ensure the
monkey bread holds its shape when turned out.
Serve warm.
R8
BEM400_BEM400S_BOOKLET.indd 8-9
Mixed seed bread
2 cups (300g) bread flour
2 cups (300g) wholemeal flour
2 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1¾ cups (440ml) water
2 tablespoons cracked wheat (burghul)
2 tablespoons sunflower seeds
2 tablespoons poppy seeds
2 tablespoons linseeds
Extra bread flour, for kneading
Extra seeds, for top of bread
1. Assemble Mixer using dough hook.
. Place flours, milk powder, salt, sugar, bread
improver and yeast into mixing bowl.
3. Using speed 1-, slowly add the oil then the
water to the dry ingredients. Mix for 30 seconds
until a dough ball starts to form, add cracked
wheat and seeds, mix for another 30 seconds.
. Turn the dough out onto a lightly floured surface
and knead by hand until the dough is soft
and pliable.
The dough should be well kneaded at this
stage to develop the gluten that provides the
elasticity to the dough and enables it to rise.
Note
. Place the dough ball into a large bowl, loosely
cover with plastic wrap and leave to stand in a
warm area for 0 minutes or until doubled in
size.
. Remove the risen dough from the bowl and
knead again on a lightly floured surface.
. Shape dough into a roll shape to fit a large
bread tin or divide into two to fit two smaller
bread tins.
8. Cover loosely with lightly greased plastic wrap
and leave to stand in a warm area for 0-0
minutes or until well risen. Remove plastic wrap.
. B rush top of dough with Egg glaze (recipe page
R) and sprinkle with extra seeds if required and
bake in a preheated oven at 00ºC for 0-0
minutes or until cooked and golden brown.
10. Remove from pan and cool on wire rack.
12/6/08 3:06:46 PM
R
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