buttered side. Roll dough to 50 x 36cm (20 x 14 inch) rectangle.
8Fold dough into third, seal edges. Roll into a 50
x36cm (20 x 14inch) rectangle. Fold and roll twice more. Cover securely with plastic wrap. Chill in freezer for 20 minutes. Repeat folding and rolling 3 times.
9Roll dough to 3mm
(1/8") thickness into a 25
x37.5cm (10 x 15”) rectangle. Cut into 6 squares. Cut each square in half to form 12 triangles.
10Roll each triangle
loosely, starting from the wide end. Place seam side down on greased baking pan.
11Curve ends. Sprinkle water on top. Cover lightly with damp cloth and allow to rise in a warm area free from drafts 45 to 50 minutes or until doubled in size.
12Brush lightly with beaten egg and water.
13Bake at 190°C (375°F) gas mark 5 for 10 to 15 minutes, or until golden brown and flaky.
Pizza dough
Ingredient
Water | 1 cup |
Butter | 1 tbsp. |
Sugar | 2 tbsp. |
Salt | 1 tsp. |
Strong White Flour | 23/4 cups |
Dry Yeast | 1 tbsp. |
Use setting | 9 |
Makes one deep pan pizza base.
1Place water, butter, sugar and salt into baking pan.
2Add flour. Sprinkle yeast into centre of flour.
3Select setting 9 and push Start Button.
4The breadmaker will beep 3 times and the display will show ‘END’ when dough is ready.
5Preheat your oven to 200°C (400°F) gas mark 6.
6Remove dough from pan and press dough into a lightly greased 30cm (12") pizza pan. Brush lightly with vegetable oil. Cover dough and allow to stand 15 minutes in a warm draft free area.
7Spoon tomato or pizza sauce over dough, top with your favourite ingredients and grated Mozzarella cheese.
8Bake at 200°C (400°F) gas mark 6 for
or until crust is golden brown and cheese is bubbly. NOTE: For a thinner crust pizza, divide dough in
half and press into 2 x 30cm (12") pans.
White rolls
Ingredients
Water | 11/4 cups | |
Skimmed Milk Powder | 1 tbsp. | |
Butter | 2 tbsp. | |
Sugar | 2 tbsp. | |
Salt | 11/2 | tsp. |
White Flour | 31/4 | cups |
Strong Dry Yeast | 11/2 | tsp. |
Use setting | 9 |
|
Method
Makes 12 rolls.
1Follow standard method until dough is ready.
2Remove dough from pan and turn dough out onto a lightly floured surface.
3Divide into 12 equal pieces.
4Shape each into a ball.
5Place in greased muffin tins or on a well greased baking tray
6Brush lightly with melted butter
7Let stand, covered for
8Bake at 190°C (375°F) gas mark 5 for
Wholemeal rolls
Ingredients
Water | 11/4 cups | |
Skimmed Milk Powder | 2 tbsp | |
Butter | 2 tbsp | |
Honey | 2 tbsp | |
Molasses | 1 tbsp | |
Salt | 11/2 | tsp |
Strong Wholemeal Flour | 31/4 | cups |
Dry Yeast | 11/2 | tsp |
Use setting | 9 |
|
Method Makes 12 rolls.
Follow method given for white rolls.
NOTE: To make a lighter textured roll, replace 1 cup of strong wholemeal flour with 1 cup of strong white flour.
Raspberry braid
Ingredient
Water | 1 cup | |
Egg (beaten) | 1 medium | |
Butter | 2 tbsp. | |
Sugar | 1/4 | cup |
Salt | 3/4 | tsp |
Strong White Floor | 33/4 cups | |
Dry Yeast | 2 tsp | |
Use Setting | 9 |
|
Method
Makes 2 braids.
19
