4 - Lakeland
4 - Lakeland
4 - Lakeland
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Dough Recipes<br />
BASIC DOUGH<br />
Select menu ‘16’<br />
strong white bread flour, type 550 500 g<br />
teaspoons of salt 1 1 ⁄2<br />
tablespoons of sugar 1 1 ⁄2<br />
butter 30 g<br />
water 310 mL<br />
teaspoons of dry yeast 1<br />
BASIC RAISIN DOUGH<br />
Select menu ‘17’<br />
strong white bread flour, type 550 500 g<br />
teaspoons of salt 11 ⁄2<br />
tablespoons of sugar 11 ⁄2<br />
butter 30 g<br />
water 310 mL<br />
teaspoons of dry yeast<br />
addition (place in raisin nut dispenser):<br />
1<br />
raisin 100 g<br />
FRENCH DOUGH<br />
Select menu ‘21’<br />
strong white bread flour, type 550 300 g<br />
teaspoons of salt 1<br />
butter 20 g<br />
water 180 mL<br />
teaspoons of dry yeast<br />
3<br />
⁄4<br />
WHOLE WHEAT DOUGH<br />
Select menu ‘18’<br />
strong whole wheat bread flour 500 g<br />
teaspoons of salt 2<br />
tablespoons of sugar 1 1 ⁄2<br />
butter 30 g<br />
water 340 mL<br />
teaspoons of dry yeast 1 1 ⁄2<br />
WHOLE WHEAT RAISIN DOUGH<br />
Select menu ‘19’<br />
strong whole wheat bread flour 500 g<br />
teaspoons of salt 2<br />
tablespoons of sugar 11 ⁄2<br />
butter 30 g<br />
water 340 mL<br />
teaspoons of dry yeast 11 addition (place in raisin nut dispenser):<br />
⁄2<br />
raisin 100 g<br />
Cake Recipe<br />
CHERRY & MARZIPAN CAKE<br />
Select menu ‘15’<br />
golden caster sugar 50 g<br />
butter 175 g<br />
eggs 3<br />
self-raising flour 225 g<br />
glace cherries, chopped 100 g<br />
marzipan, grated 75 g<br />
milk 60 mL<br />
toasted, flaked almonds 15 g<br />
PIZZA DOUGH<br />
Select menu ‘22’<br />
strong white bread flour, type 550 450 g<br />
teaspoons of salt 2<br />
tablespoons of plant oil 4<br />
water 240 mL<br />
teaspoons of dry yeast 1<br />
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)<br />
; for 12 rolls<br />
Select menu ‘23’<br />
strong white bread flour, type 550 400 g<br />
tablespoons of sugar 4<br />
teaspoons of salt 1<br />
butter (cut into 2cm cubes and keep in<br />
fridge)<br />
70 g<br />
egg (beaten) ;medium 3 (150 g)<br />
milk 90 mL<br />
tablespoons of rum (dark) 1<br />
teaspoons of dry yeast 11 ⁄2<br />
additional butter<br />
(cut into 1-2cm cubes and keep in fridge)<br />
50 g<br />
chocolate chips* 120 g<br />
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up<br />
and the top one third down. Then fold it in half.<br />
SPELT TABLE ROLL<br />
; for 8 rolls<br />
Select menu ‘24’<br />
spelt white flour 500 g<br />
teaspoons of sugar 1 1 ⁄2<br />
teaspoons of salt 1 1 ⁄2<br />
butter 10 g<br />
water 310 mL<br />
teaspoons of dry yeast 1 1 ⁄4<br />
English<br />
25
Change language