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Dough Cycle
Ingredients
Water
Egg
Unbleached white bread flour
Salt
Sugar
Butter
Easy blend dried yeast
For the topping:
Egg yolk beaten with 15ml (1tbsp) water
Sesame seeds and poppy seeds,
for sprinkling, optional
1 Remove the bread pan from the bread machine and fit the kneader.
2 Pour the water into the bread pan.
3 Add the rest of the ingredients in the order listed in the recipe except for the yeast.
Make a well in the centre of the flour, but not down as far as the liquid and add the
yeast.
4 Insert and lock the bread pan into the bread machine. Press the MENU button and
select program ¸ DOUGH. Press start. Lightly oil two baking sheets.
5 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently
knock back the dough and divide into 12 equal pieces. Shape into plump round rolls
or into one of the following shapes: -
G
For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place
the small one on top of the large one and make a hole through the centre with a
lightly floured finger.
G
For knots, shape each piece of dough into a long roll, and tie into a knot.
G
For plaits, divide each piece of dough into three and roll each into a long sausage.
Pinch the three strips together at one end then plait together. Tuck the ends under to
seal.
6 Place shaped rolls on the prepared baking sheets, well spaced apart. Cover with oiled
clear film and leave to rise in a warm place for 20-30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 220°C/425°F/Gas 7.
7 Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for
15-18 minutes, or until golden.
Transfer to a wire rack to cool.
(program 11)
Bread rolls
50
Makes 12
240ml (8
1
⁄
fl oz)
2
1
450g (1 lb)
1tsp
2tsp
25g (1 oz)
1
1
⁄
tsp
2
1
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- Basic White
- Basic White Bread
- Dough Cycle
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