106
dOUGHBREAd NAME Wholewheat Honey Rolls
SETTING dough-Bread
PAddLE Collapsible
INGREdIENTS
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Honey 3 tablespoons
Wholemeal plain flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
Handshaping procedure
1. Divide dough into 12 equal pieces. Knead each piece and shape
into rounds.
2. Place rounds close together on a lightly greased baking tray.
3. Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for 50-60 minutes or until doubled in size.
4. Remove plastic wrap, brush tops of rounds with milk.
5. Bake in preheated oven at 200°C for 12-15 minutes or until
cooked and golden brown.
BREAd NAME Apple Twist
SETTING dough-Bread
PAddLE Collapsible
INGREdIENTS
Water 250ml
Salt 2 teaspoons
Sugar 3 tablespoons
Bread flour 600g/ 4 cups
Eggs (60g) 2
Butter, chopped 60g/ 3 tablespoons
Tandaco yeast 2½ teaspoons
FILLING
Canned pie apple 300g
Mixed dried fruit ⅔ cup
Desiccated coconut ⅔ cup
Handshaping procedure
1. Roll dough out into a 30cm × 50cm rectangle. Cut into 4 strips lengthwise.
2. Combine filling ingredients and spoon mixture down the centre of
each strip. Fold in half lengthwise and seal edges by pressing together.
Roll into a sausage shape.
3. Twist 2 strips together and place on a lightly greased baking tray.
Repeat with remaining rolls.
4. Cover loosely with lightly greased plastic wrap and stand in a warm
area for 20 minutes or until doubled in size. Remove plastic wrap.
5. Bake in a preheated oven at 180°C for 20-25 minutes or until
golden brown.
6. Slide twists onto a wire rack. Brush with GELATINE GLAZE
7.
(recipe on page 136) whilst still hot. Stand for 5-10 minutes before serving.