Panasonic HL-BT62S Operating Instructions & Installation Instructions page 39

Recipes
Focaccia
1. In a large bowl, combine the flour, yeast, and salt.
2. Gradually add 75 g of olive oil and 3 - 5 tbsp of warm water until
you have a soft dough.
3. Turn onto a floured surface and knead for 10 mins.
4. Place in a greased bowl, Cover and prove until the dough has
doubled in size in a warm place or on RISING 40°C.
5. Knock back the dough and knead again for a few minutes.
6. Press the dough into a greased 25 cm round tin, cover and prove
in a warm place or place the tin in the Deep oven tray in the oven to
prove on RISING 40°C for approx. 30 mins.
7. Preheat oven on TURBO 180 - 190°C with the Deep oven tray in
runner position 2.
8. Dimple the surface of the dough. Drizzle with the remaining olive oil
and sprinkle with coarse sea salt.
9. Place in oven and cook on TURBO 180 - 190°C for 20 - 25 mins or
until golden.
10. Carefully remove from the tin and leave to cool on a rack.
Standard Bread / Bread Rolls
1. In a large bowl, combine the flour, yeast and salt. Rub in the butter
or margarine. Add the warm water then mix to a dough.
2. Turn onto a floured surface and knead for 10 mins.
3. For 1 loaf mould into the desired shape on a greased tray.
4. For rolls divide into 12 and shape into rolls. Place on the greased
Oven trays.
5. Cover and prove until the dough has doubled in size in a warm
place or place in the oven to prove on RISING 40°C.
6. Preheat the oven on CIRCULAR 190 - 200°C. Glaze bread with
beaten egg and sprinkle with seeds, if desired.
7. Place baking trays in oven and cook on CIRCULAR 190 - 200°C for
25 - 30 mins for a loaf or 15 - 20 mins for rolls or until golden.
37
EN
ingredients
Makes 1 loaf
400 g stron g bread flour
1 sach et dried ye ast
5 m l sugar
10 ml sa lt
80 g olive oil
3- 5 tbsp w arm w ater
10 ml coarse se a sa lt
Di sh: 25 cm round t in
Accesso ri es: D eep ov en t r ay
(ru nner 2)
ingredients
Makes 1 loaf or 12 ro lls
450 g stron g brea d flour
1 sac het dr ied ye ast
5 m l salt
15 g bu tte r or ma rga rin e
275 ml w arm wate r
For W hol e me al Brea d
Use 225 g ea ch of
w hole mea l an d stron g white
bread flou r.
For Granar y Brea d
Use 450 g grana ry flour
inste ad of stron g white
bread flou r.
Access or ies: D eep Ov en
tr ay and Oven tr ay
(r unner 2 or 2&4)