136
Bread
ingredients
SERVES 1 loaf
400
g
(14 oz) strong bread fl our
1 sachet dried yeast
10 ml (2 tsp) salt
75
g
(5 tbsp) olive oil
10 ml (2 tsp) coarse sea salt
Dish: 25 cm round tin
Oven accessory: Enamel
shelf in lower shelf position
Fill water tank
Focaccia
In a large bowl, combine the fl our, yeast and salt. Gradually add the olive oil
and 3-5 tbsp of warm water until you have soft dough. Turn onto a fl oured
surface and knead for 10 mins. Place in a greased bowl, cover and prove
until the dough has doubled in size in a warm place or on CONVECTION
40 °C. Knock back the dough and knead again for a few minutes. Press the
dough onto a greased 25 cm round tin, cover and prove in a warm place or
on CONVECTION 40 °C for approximately 30 mins. Preheat on
CONVECTION 190 °C with the enamel shelf in the lower shelf position.
Dimple the surface of the dough. Drizzle with a little extra olive oil and
sprinkle with course sea salt. Cook on CONVECTION 190 °C for 20-25 mins
with a STEAM SHOT for 3 mins 2/3 rds of the way through cooking time.
Carefully remove from the tin and leave to cool on a wire rack.
ingredients
SERVES 6 rolls
250
g
(9 oz) strong bread fl our
7 ml (1 tsp) sachet dried yeast
5 ml (1 tsp) salt
25
g
(1 oz) sun-dried tomatoes,
roughly chopped
45 ml (3 tbsp) olive oil
75 ml (3 fl oz) passata
75 ml (3 fl oz) warm water
5 ml (1 tsp) olive oil
Oven accessory: enamel
shelf in lower shelf position,
greased
Sun dried tomato rolls
In a large bowl, combine the fl our, yeast and salt, stir in the tomatoes. Gradually
add the olive oil, passata and 3-5 tbsp of warm water until you have soft dough.
Turn onto a fl oured surface and knead for 10 mins. Divide dough into 6 and
place on enamel shelf. Prove until dough has doubled in size in a warm place or
on CONVECTION 40 °C. Preheat on CONVECTION 220 °C. Drizzle with a little
extra olive oil and sprinkle with course sea salt. Cook on CONVECTION 220 °C
for 15-20 mins or until golden.
ingredients
SERVES 2-4
2 onions, fi nely sliced
3 garlic cloves, crushed
1 tbsp olive oil
1 roll of pizza dough
100ml tomato sauce
1 tbsp oregano
100
g
(4 oz) ricotta
salt, pepper
Dish: 1 bowl
Oven accessory: enamel
shelf in middle shelf position
Fill water tank
Pizza
Cook the fi nely sliced onions and garlic in a bowl, with the olive oil, for
3-4 minutes on HIGH MICROWAVE. Leave to cool. Using your hands,
spread out the dough in the enamel shelf without making a raised edge.
Spread on the sauce, onions, oregano and season, covering all the dough
well. Preheat on CONVECTION 220 °C. Cook on CONVECTION 220 °C for
15 mins. Then add other ingredients according to taste, cheese, anchovies,
olives, bacon pieces etc. and continue cooking on CONVECTION 220 °C
for 8-10 minutes with a STEAM SHOT for 3 mins at the start of this cooking
stage.
ingredients
Serves 1 loaf or 8 rolls
450
g
(1 lb) strong bread fl our
1 sachet dried yeast
5 ml salt
15
g
butter or margarine
275 ml (10 fl oz) warm water
For Wholemeal Bread
Use 225
g
(8 oz) each of whole-
meal and strong white bread
fl our
For Granary Bread
Use 450
g
(1 lb) granary fl our
instead of strong white bread
fl our
Oven accessory: enamel
shelf in lower shelf position
Fill water tank
Standard bread/bread rolls
In a large bowl, combine the fl our, yeast and salt. Rub in the butter or
margarine. Add the warm water then mix to a dough. Turn onto a fl oured
surface and knead for 10 mins. For 1 loaf mould into the desired shape
on the greased enamel shelf. For rolls divide into 8 and shape into rolls.
Place on the greased enamel shelf. Cover with cling fi lm and prove until the
dough has doubled in size in a warm place or place in the oven to prove on
CONVECTION 40 °C for 40 mins. Preheat on CONVECTION 200 °C. Glaze
bread with beaten egg and sprinkle with seeds, if desired. Place enamel shelf
in oven in the lower shelf position and cook on CONVECTION 200 °C for
25-30 mins with a STEAM SHOT for 3 mins, 2/3 rds of the way through the
cooking time for a loaf or 15-20 mins with a STEAM SHOT for 3 mins 2/3 rds
of the way through cooking time for rolls or until golden.
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