Breville BBM 600 Dough, Sequence for ‘DOUGH-BREAD’ Setting, Bread Rolls, Rosetta Rolls, Glaze

Dough

All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.

Procedure

. Place ingredients into bread pan, in the exact order listed in the recipe.

2.Wipe spills from outside of bread pan.

3.Insert the bread pan into position in the baking chamber and close the lid.

4.Press ‘SELECT’ to access – DOUGH – BREAD setting.

5.Press ‘START/PAUSE’ to commence operation.

6.At the end of the setting, press ‘STOP’. Remove bread pan from the baking chamber and remove dough from the bread pan. Dough is now ready for hand shaping, rising and baking.

7.Turn out the dough onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the recipe instructions.

SEQUENCE FOR ‘DOUGH-BREAD’ SETTING:

Knead 1	Knead 2	Rise 1	Rising Temp	Total Time
5min	25min	60min	32ºC	1hr 30min

BREAD ROLLS

INGREDIENTS
Water	310ml
Oil	2 tablespoons
Salt	1 teaspoon
Sugar	2 tablespoons
Bread flour	600g/ 4 cups
Eggs (60g)	1
Tandaco yeast	2 teaspoons
GLAZE:
Milk	2 tablespoons
SETTING: DOUGH – BREAD

Handshaping procedure

. Divide dough into 16 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 30 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.

ROSETTA ROLLS

INGREDIENTS
Water	310ml
Oil	3 tablespoons
Salt	1 teaspoon
Sugar	1 tablespoon
Bread flour	600g/ 4 cups
Tandaco yeast	2 teaspoons

SETTING: DOUGH – BREAD

Handshaping procedure

. Divide dough into 12 equal pieces. Knead each piece and shape into rounds.

2.Place rounds, 5cm apart, onto lightly greased baking trays. Use a 2.5cm round cutter to press a 1cm indentation into the top of each round. Use a sharp knife to slice 6 evenly spaced, 1cm cuts round the sides of the round.

3.Cover rounds loosely with lightly greased plastic wrap and stand in a warm area for 60 minutes or until doubled in size.

4.Remove plastic wrap, brush tops of rounds with milk and sift a fine layer of flour over top of rounds, if desired.

5.Bake in preheated oven at 180°C for 20-30 minutes or until cooked when tested.

R20