Breville BEM410 Instruction Booklet page 38

RECIPES
at 200ºC for 40-50 minutes or until
cooked and golden brown.
9. Remove from pan and cool on wire rack.
EGG GLAZE
INGREdIENTS
1 x 60g egg, lightly beaten
2-3 tablespoons water
METHOd
1. Combine ingredients until smooth.
Do not whisk. Strain through a sieve if
required. Brush glaze over dough.
38
HERB, CHEESE ANd GARLIC
MONKEy BREAd
INGREdIENTS
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
METHOd
1. Follow steps 1-3 of the Basic white bread
recipe. As dough starts to form, add
garlic and mixed herbs.
2. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable.
NOTE
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.
3. Place the dough ball into a large bowl,
loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.
4. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
5. 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 2 smaller ring pans.
6. Cover loosely with lightly greased plastic
wrap and leave to stand in a warm area
for 30-40 minutes or until dough has
risen to top of pan. Remove plastic wrap.
7. Bake in a preheated oven at 200ºC
for 40-50 minutes or until cooked and
golden brown. Allow to stand in pan for
10-15 minutes to ensure the monkey
bread holds its shape when turned out.
Serve warm.