Wholemeal Walnut Rolls 70%
‘Whole Wheat’-‘Dough’ (3h 15m)
Yeast 1tsp
Strong Wholemeal Flour 350g (12oz)
Strong White Flour 100g (4oz)
Medium Oatmeal 50g (2oz)
Maple Syrup 2tbsp
Oil 2tbsp
Salt 1 1/2tsp
Water 320ml
Walnut 100g (4oz)
1
Divide dough into 12 large rolls or 20 dinner rolls.
2
Place on greased baking parchment and sprinkle
with flour. Allow to prove at 40°C until doubled in size
(approx 20 mins).
3
Bake at 220°C/425°F/Gas Mark 7 for 12-15mins or
until golden brown.
Dough Recipes
Yeast 1 1/4tsp
Strong White Flour 550g (1lb 4oz)
Sugar 2tsp
Olive Oil 2tbsp
Salt 1 1/2tsp
Water 310ml
Dough for Tear & Share Bread
‘Basic’-‘Dough’ (2h 20m)
Olive Tear & Share Bread
Dough for Tear & Share
Bread (above)
One batch
Tapenade (green or black) 6tbsp
Olives, chopped 25g (1oz)
Olive Oil 2tbsp
1
Roll dough out into a rectangular sheet 1 1/2cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the Tapenade over the dough, sprinkle the
chopped olives & drizzle with 1 tbsp of the oil. Roll
up from the short end like a swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place close together in a 20cm (8’’) round
greased cake or flan tin, cut sides up.
4
Drizzle with the remaining tbsp of oil and allow to
prove until doubled in size.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
• Delicious served warm with tapas or pasta dishes.
Pepperoni Tear & Share Bread
Dough for Tear & Share
Bread (P.26)
One batch
Tomato Puree or Sun Dried
Tom Puree
4tbsp
Pepperoni, chopped 50g (2oz)
Mozarella Cheese, grated 100g (4oz)
Dried Oregano or Basil 1tsp
Olive Oil 1tbsp
• Delicious served warm with pasta dishes. Use sundried
tomatoes in place of pepperoni for vegetarians.
1
Roll dough out into a rectangular sheet 1 1/2 cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the tomato puree over the dough & scatter
the pepperoni & cheese. Roll up from the short end
like a swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place close together in a 20cm (8’’) round
greased cake or flan tin, cut sides up.
4
Drizzle with the olive oil & sprinkle with the dried
herbs and allow to prove until doubled in size.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
Yeast 1/2tsp
Strong White Flour 300g (11oz)
Olive Oil 1tbsp
Salt 1tsp
Water 170ml
Pizza
‘Pizza’-‘Dough’ (45m)
1
Press out dough using the heel of your hand to a
25cm (10’’) circle or two 25cm (10’’) circles for thin
and crispy base.
2
Allow to prove in a warm place for 10-15mins.
3
Add topping of your choice and bake on
220˚C/425˚F/Gas Mark 7 for 15-20mins, depending
on amount of topping.
• To freeze pizza bases follow method to stage 2 and bake
without toppings for 5mins. Allow to cool, freeze. To use
remove from freezer immediately add topping (not too
much) and bake as above stage 3.
Yeast 1/2tsp
Strong White Flour 300g (11oz)
Olive Oil 1tbsp
Salt 1tsp
Water 170ml
Focaccia
‘Pizza’-‘Dough’ (45m)
1
Roll and pat the dough into a 30cm x 25cm (12’’ x
10’’) rectangle.
2
Make indentations over the whole dough using your
fingertips.
3
Add one of the following toppings:
• 1 small red onion sliced & softened with 1tsp olive
oil and 1tsp balsamic vinegar. (Do this in a bowl
covered in cling film in the microwave for 1-2min).
• 2tbsp chopped black or green olives.
• 2 chopped cloves of garlic, sea salt and cracked
black pepper corns.
• 2tbsp chopped sundried tomatoes.
4
Allow to prove in a warm place for 30mins.
5
Drizzle with olive oil and bake at 190°C/375°F/Gas
Mark 5 for 20-30mins or until golden at the edges
and cooked well in the centre.
• Serve warm with pasta dishes.
Picnic Tear & Share Bread
Dough for Tear & Share
Bread (P.26)
One batch
Grainy Mustard 2tbsp
Cooked Ham, chopped 75g (3oz)
Strong Cheddar Cheese,
grated
75g (3oz)
• Delicious served warm with soup or with a Ploughmans
lunch.
1
Roll dough out into a rectangular sheet 1 1/2cm
(1/2’’) thick, approximately 24cm x 46cm (9’’ x 18’’).
2
Spread the mustard over the dough & scatter the
ham & cheese–reserve a little of the cheese to
sprinkle on top. Roll up from the short end like a
swiss roll.
3
Cut the dough into 4cm (1 1/2’’) slices with a sharp
knife & place closed together in a cheese and allow
to prove until doubled in size. 20cm (8’’) round
greased cake or flan tin, cut sides up.
4
Sprinkle with the remaining.
5
Bake at 220°C/425°F/Gas Mark 7 for 15-20mins or
until golden brown.
Viennese Rolls
‘Basic’-‘Dough’ (2h 20m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 50g (2oz)
Butter 100g (4 oz)
Salt 1/2tsp
Medium Sized Eggs, yolk 2
Egg, medium 1
Milk warmed 150ml
Filling (jam or mincemeat) 1/2jar
Glaze
(milk)
45ml (3tbsp)
1
Put all the main ingredients in the bread pan in the
order listed above. Select Basic Dough programme
2hrs 20mins.
2
Remove dough from bread pan and divide in half.
3
Roll out half the dough to a square shape until it is
about 1cm (1/2’’) thick.
4
Cut into eight squares. (Tip: Reroll each piece
individually if it needs it, to produce a better square
shape, approximately 10cm x 10cm (4’’ x 4’’) in size.)
5
Place half a teaspoon of filling in the centre of each
piece of dough. Draw up the corners and edges to
make a bundle. Repeat with all 8 pieces.
6
Glaze the bundles with milk and place half of them,
in a greased 8’’ (20cm) cake tin, with the gathered
side down.
7
Repeat steps 3 to 6 with the rest of the dough in a
second tin.
8
Bake on Convection 180˚C for 15-20mins or until
golden brown.
• Serve just warm as a breakfast or tea-time treat.
Sweet Brioche Dough
‘Basic’-‘Dough’ (2h 20m)
Yeast 1tsp
Strong white flour 250g (9oz)
Sugar 3tbsp
Butter 75g (3oz)
Salt 1/2tsp
Egg, medium 2
Milk 2tbsp
Egg, medium to glaze 1
1
Select Basic Dough programme 2hrs 20mins.
2
Tip dough out of the bread pan and shape three quarters
into a ball and place in the bottom of a lightly greased
brioche tin. Press a hole in the centre. Shape the
remainder of the dough into a ball and place in the centre.
3
Allow to prove for 30mins at 40˚C.
4
Glaze with beaten egg and bake in a preheated
oven at 190˚C/375˚F/Gas Mark 5 for 25mins or until
golden brown.
