BAKER'S OVEN Instructions and Recipes - Breville
BAKER'S OVEN Instructions and Recipes - Breville
BAKER'S OVEN Instructions and Recipes - Breville
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Dough continuedDough continuedPizza & Focaccia DoughsThe ‘Dough’ setting is suitable to use for all yourfavourite pizza <strong>and</strong> focaccia recipes.Procedure1.2.3.4.5.6.7.Place ingredients into the bread pan, in theexact order listed in the recipe.Wipe spills from outside of bread pan.Lock the bread pan into position in the bakingchamber <strong>and</strong> close the lid.Press ‘SELECT’ to setting 9 (‘DOUGH’).Press ‘LOAF SIZE’ to select 750g (0.75KG) ifrequired.Press ‘START’. For a softer more pliabletexture remove pizza or focaccia dough fromthe bread pan 30 minutes before completionof the ‘DOUGH’ setting.Press ‘STOP’. The Dough is now ready forh<strong>and</strong>-shaping <strong>and</strong> bakingEnsure the collapsible kneading blade is in theupright position before adding ingredients.NotePizza DoughINGREDIENTS 1kg 750gWater 325ml 250mlOlive oil 2 tbl 1½ tblSalt 1½ tsp 1 tspBread flour 600g / 4 cups 450g / 3 cupsT<strong>and</strong>acoyeast2½ tspSETTING: 9 (DOUGH)Suggested toppings:2 tspTomato paste, mushrooms, capsicums, onions,tomatoes, capers, pineapple pieces, olives, herbs,salami, ham, anchovies, sardines, cheese (i.e.grated Mozzarella, Parmesan).H<strong>and</strong>shaping1.2.3.Roll 1kg pizza dough on a lightly flouredsurface into 2 x 25cm rounds for a thick basedpizza or into 4 x 20cm rounds for thinnerbased pizzas. The 750g pizza quantity can beused for smaller sized pizzas.Place onto a lightly greased baking tray.Spread or sprinkle pizza with selected pizzatoppings.Bake in a preheated oven at 200ºC for 12-15minutes or until base is cooked <strong>and</strong> toppingheated through.Focaccia DOUGHINGREDIENTS 1kg 750gWater 325ml 250mlOlive oil 2 tbl 2 tblSalt 1½ tsp 1 tspSugar 3 tsp 2 tspBread flour 600g / 4 cups 450g / 3 cupsT<strong>and</strong>acoyeast2½ tspSETTING: 9 (DOUGH)2 tspSuggested toppings:Olive oil, herbs, rock salt, sliced black olives.H<strong>and</strong>shapingFor thick Focaccia:1.2.3.4.Divide a 1kg Focaccia dough quantity into two.Knead <strong>and</strong> press each half into two lightlygreased 20cm x 30cm lamington pans.Loosely cover with lightly greased plastic foodwrap <strong>and</strong> st<strong>and</strong> in a warm area for 30 minutesor until doubled in size.Remove wrap, brush dough with olive oil <strong>and</strong>sprinkle with herbs or rock salt <strong>and</strong> olives.Bake in a preheated oven at 200ºC for 25-30minutes or until golden brown.For a thinner Focaccia:1.Roll a 750g focaccia dough quantity on alightly greased baking tray until 2cm thick.Prepare as for a thick Focaccia.R27 Abbrevations: tsp = teaspoon tbl = tablespoonAbbrevations: tsp = teaspoon tbl = tablespoon R28