Panasonic Bread Bakery SD-253 Operating Instructions & Recipes page 35

Use DOUGH RAISIN for recipes below.
Ingredients in italics may be placed in the raisin nut dispenser.
This prevents the ingredients from being crushed and
also produces a better loaf.
Hot Cross Buns
Ingredients:
3 tsp Surebake yeast
450 ¢ white flour
3 Tbsp brown sugar
6 Tbsp butter
2 Tbsp milk powder
1/2 tsp salt
3tsp allspice
1 Tbsp orange rind
egg
water
sultanas
Method:
Make dough according to instructions on
P.9—10 and 13.
2 Place dough in a greased bowl. Cover with a
plastic wrap and leave to rise for 20 -30
minutes.
3 Shape into 10 or 12 buns depending on the
size required.
Cover and leave to rise in a warm place
(30 — 35°C) for 30 minutes or uniil doubled in
size.
5 Put on crosses.
Crosses
1/2 cup flour
2 Tosp oil
water to mix
Mix flour and oil, then add water to make a stiff
paste. Pipe into the shape of crosses — if a
piping bag is not available, use a small plastic
bag with a corner cut off.
Bake in a preheated 200°C oven for 15-25
minutes or until golden brown. Brush over the
glaze.
Glaze
3 Tbsp milk
3 Tbsp castor sugar
Boil together until syrupy — brush over cooked
buns when they are removed from the oven.
tsp=teaspoon Thsp=tablespoon
Olive & Rosemary Rolls
Ingredients: (Makes 2)
3 tsp Surebake yeast
450 g white flour
1 tsp sugar
1 Tbsp olive oil
2 Tbsp milk powder
1 Tbsp fresh rosemary, chopped
1 tsp salt
pitted black olives, quartered
egg, lightiy beaten
poppy or sesame seeds
Method:
Make dough according to instructions on
P.9—10 and 13.
2 Turn the dough out into a greased bowl.
Cover and let the dough rest for 20 minutes
in the refrigerator. .
3 Divide the dough into 12 ~ 16 equal portions
or into 2 long loaves and place on a greased
baking tray. Cover and leave to rise in a warm
place (80 — 35°C) for 30 minutes or until doubled in
size.
4 Brush with beaten egg and sprinkle with seeds.
5 Bake in a preheated 200°C oven for 15-25
minutes or until golden brown.
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