Panasonic Bread Bakery SD-253 Operating Instructions & Recipes page 34

Brioche
Ingredients:
3 tsp Surebake yeast
420 g white flour
3 Tbsp sugar
100g butter
1 tsp salt
3 eggs (size 6)
70 mi milk
1 egg, lightly beaten
Method:
Make dough according to instructions on
P.9—10 and 13.
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.
Place each large ball in a greased brioche or
5 muffin cup. With floured fingers, dimple the top
of each large ball. Place the small bail in each
indentation.
Cover and leave to rise in a warm place
6 (30 — 35°C) for 30 minutes or until
doubled in size.
Brush brioche with beaten egg. Bake in a
7 preheated 200°C oven for 10-15 minutes or
until light golden brown.
tsp=teaspoon Tbsp=tablespoon
Focaccia
Ingredients:
1 Tbsp butter
1 Tbsp milk powder
1 tsp salt
300 ml water
Method:
Make dough according to instructions on
P.9—10 and 13.
olive oil
salt
dried basil
dried rosemary
dried thyme
5 Combine the above and brush the surface of
the dough.
Variations
7 Add finely chopped bacon and onion to the
herbs and olive oil and spread over bread,
do not add sait.
Add bacon and onion to the dough ingredients.
Make dough and then top with the herb mixture.
Add olives and rosemary to the dough using
o) the raisin dough option and then top with the
oil and herb topping.