Hot Cross Buns - Panasonic Bread Bakery SD-253 Manual

DOUGH
tsp=teaspoon Tbsp=tablespoon

Hot Cross Buns

(Use basic DOUGH RAISIN program)
Ingredients: Makes 12
2 tsp dry yeast
475N bread flour
3 Tbsp milk powder
1 3 / Tbsp sugar
4
2 tsp salt
2 tsp cinnamon
2 tsp mixed spice
45N butter
350 ml water
1 tsp bread improver, optional
*1 cup mixed dried fruit*
(1 cup bread flour, extra for kneading)
* place in the raisin nut dispenser
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched.
Divide the dough into 15 equal portions. Roll
3
each portion into a ball. Cover and let rest in a
warm place for 30 minutes until almost doubled
in size.
To Make Crosses:
4
Mix together 1 cup flour with approximately
150ml water until smooth. Pipe crosses over risen
buns.
Bake in a preheated 200ºC oven for
5
20—25 minutes.
To Make Glaze:
6
Place 1 teaspoon of gelatine, 2 tablespoons
water and 1 tablespoon sugar into a 1 cup jug.
Heat in a microwave oven on MEDIUM power
for 1 to 2 minutes.
Brush glaze onto hot buns. Serve hot or cold.
37
Pull-a-Part Bread
(Use basic DOUGH RAISIN program)
Ingredients: Makes 2
2 tsp dry yeast
500N bread flour
1 Tbsp sugar
2 tsp salt
1 1 / Tbsp dry milk
2
23N butter
1 / cup cubed cheese
2
1 / cup ripped basil
4
360 ml water
1 / tsp bread improver, optional
2
* 1 / cup sun-dried tomatoes*
2
* 1 / cup halved olives*
4
1 egg, beaten for brushing on top
(1 cup bread flour, extra for kneading)
* place in the raisin nut dispenser
Method:
Make dough according to instructions on pages
1
9 —10 and 13.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched. Divide dough into two balls.
Place dough into two greased 20 x 10cm
3
baking tins. Cover and let rise in a warm place
for 30—40 minutes.
Brush with beaten egg.
4
Bake in a preheated 200ºC oven for 20—25
minutes or until golden brown.
Braided bread
(Use whole wheat DOUGH program)
Ingredients: Makes 2
1 1 / tsp dry yeast
4
475N bread flour
2 tsp salt
1 3 / Tbsp milk powder
4
20N butter
2 1 / Tbsp sugar
2
1 / cup five flakes
2
350 ml water
1 / tsp bread improver, optional
2
1 egg, beaten for brushing on top
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13. Divide the dough into 2
equal portions.
Divide each dough into 3 equal portions. Roll
2
each portion into a smooth rope.
Pinch ropes together at top, braid loosely and
3
pinch ends to seal, tucking them underneath.
Place on a greased baking tray. Cover and
4
let rise in a warm place for 30—35 minutes
until almost doubled in size.
Brush with beaten egg.
5
Bake in a preheated 180ºC oven for 15—20
6
minutes or until golden brown.
DOUGH
tsp=teaspoon Tbsp=tablespoon
Multigrain buns
(Use whole wheat DOUGH program)
Ingredients: Makes 12
1 tsp dry yeast
390N wholemeal flour
1 / cup gluten flour
4
2 tsp salt
3
1 / Tbsp milk powder
4
15N butter
1 Tbsp sugar
2 Tbsp unprocessed bran
350 ml water
1 / tsp bread improver, optional
2
1 egg, beaten for brushing on top
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Divide the dough into 12 equal portions. Working
2
with one portion at a time, wrap raisins with
each dough.
Shape into a smooth ball by gently rolling
3
between your palms.
Place on a greased baking tray. Cover and
4
let rise in a warm place for 30—35 minutes
until almost doubled in size.
Brush with beaten egg.
5
Bake in a preheated 180ºC oven for 15—20
6
minutes or until golden brown.
38