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Bread & Pizza
To prove dough
Prove on CONVECTION 40°C until doubled in size.
The microwave is also useful for defrosting and warming frozen bread products, taking individual
slices or items from the freezer as required.
Ingredients
450g (1lb) strong bread flour
1 sachet dried yeast
5ml (1tsp) salt
15g (1tbsp) fat
275ml (½pt) warm water
For Wholemeal bread
Use 225g (8oz) each of wholemeal
and strong white bread flour.
For Granary bread
Use 450g (1lb) granary flour.
Dish: 2 x 450g (1lb) loaf tin, lightly greased
Oven Accessory: wire shelf in lower position
In a large bowl, combine the flour, yeast and salt. Rub in
the fat. Add the warm water then mix to a dough. Turn
onto a floured surface and knead for 10 mins. Divide into
two and place in the loaf tins. Cover and prove until the
dough has doubled in size in a warm place or on
CONVECTION 40°C. Preheat the oven on
CONVECTION 220°C. Place the two loaf tins side by
side on the wire shelf. Cook on CONVECTION 220°C for
20-25 mins.
Standard/Whole Bread Makes 2 loaves or 12 rolls
For rolls refer to previous recipe for
ingredients and method of making
dough.
Dish: 2 x Baking sheets 32 x 23 cm(13” x 9”)greased
Oven Accessory: enamel shelf in lower
position and wire shelf in upper position.
Follow steps above to produce a dough. Divide into 12
and shape into rolls. Place six on a baking sheet and six
on the enamel shelf. Cover and allow to prove in a warm
place or on CONVECTION 40°C until doubled in size.
Preheat oven on CONVECTION 220°C. Glaze rolls with
beaten egg and sprinkle with seeds, if desired. Place
baking sheets in oven and cook on CONVECTION
220°C for 12-15 mins. or until golden brown.
Bread Rolls Makes 12 rolls
