Basic White Bread (Scratch Dough)
This recipe differs considerably from most that appear in Bread Machine Recipe Books. Our experience is that many of those recipes use far too much sugar than is appropriate for Australian tastes and also contain other ingredients unneccessary for basic breads.
Xtra Large Loaf(Suits machine that bakes a 1kg loaf)
Water 340 to 360ml
Oil 1 tablespoon
All About Bread Premium White Flour 600 grams
Salt 2 teaspoons
Sugar 3/4 teaspoons
All About Bread Natural Improver 1 1/2 teaspoons
Instant Dry Yeast 2 teaspoons
Large Loaf (Suits machine that bakes a 750g loaf)
Water 290 to 310ml
Oil 1 tablespoon
All About Bread Premium White Flour 500 grams
Salt 1 1/2 teaspoons
Sugar 3/4 teaspoons
All About Bread Natural Improver 1 teaspoons
Instant Dry Yeast 1 1/2 teaspoons
We recommend the use of All About Bread Natural Improver for best
results and healthy eating without the use of chemical additives. The bread improver does exactly what it is called.
It provides a softer more extensible dough, helps trigger the rising action and provides better chemical free keeping qualities to the loaf.
Wholemeal breads require more water - Simply use 20-30ml more water than is used for white bread.
You may wish to substitute brown sugar or honey for the white sugar. When using All About Bread flours, use the Basic White programme for wholemeal breads.spelt flour or organic flour can be substituted.
Hot Cross Buns
|Using All About Bread Sweet Bun Mix||Using All About Bread Hot Cross Bun Mix|
|2 tsp yeast||2 tsp yeast|
|500g All About Bread Sweet Bun Mix||500g All About Bread Hot Cross Bun Mix|
|1 cup Bakers Fruit Mix||1 cup Bakers Fruit Mix|
|2-3 tsp Mixed Spice|
|6 Drops All About Bread Lliquid Bun Spice (optional)||6 Drops All About Bread Liquid Bun Spice (optional)|
|240 Ml Water||240 Ml Water|
You may wish to substitute brown sugar or honey for the white sugar. When using All About Bread flours, use the Basic White programme for wholemeal breads.spelt flour or organic flour can be substitute
Finishing touches:All About Bread White Cross Mix and All About Bread Bakers Icing for Glaze
Load your machine, water first, Bun Mix next then yeast and dry ingredients. Set machine onto dough setting. Add fruit at appropriate time. When finished remove dough from machine. Lightly knead dough to expel air. Divide into 12 equal portions. Shape into buns. Place on prepared tray. Place in a warm spot and allow to double in size. Using All About Bread Easter White Cross Mix, pipe cross onto each bun. Bake at 190ºc for 20-25 mins
Glaze whilst hot using All About Bread Bakers Icing according to directions. Allow to cool. Glossy Glaze (for Sweet Buns, Hot Cross Buns & Raisin Breads) Mix 2 tablespoons of Bakers Icing in a bowl with 2 tablespoons of Boiling Water. Mix thoroughly and add another tablespoon of Boiling Water and mix again Add a little more Boiling Water until the mixture becomes clear and syrupy. Brush over Buns whilst hot from oven
Spelt Hot Cross Buns
Quantity for 12 buns
for best results use ALL ABOUT BREAD products500g Sweet Spelt Bun
2 tsp AAB instant dry yeast 255 ml water 2-3 tsp AAB mixed spice 1 cup AAB bakers fruit mix
AAB White cross mix and AAB BUN GLOSS
Follow instructions for putting ingredients in your machine. Set machine onto dough setting. Add fruit at appropriate time. When finished remove dough from machine
Lightly knead dough to expel air. Divide into 12 equal portions.
Shape into buns. Place on prepared tray. Place in a warm spot and allow to double in size.
Using Easter cross mix, pipe cross onto each bun. Bake at 190ºc for 20-25 mins Glaze whilst hot using AAB BUN GLOSS made according to directions. Allow to cool
Foccacia can be made in any shape or size the most common being small rounds or one large.
First make your dough: 280ml water 500g Pizza/Foccacia mix 1.5 tsp yeast Set machine to dough programme. When dough is finished, remove dough from pan,wrap in clean cloth and rest on kitchen bench for minimum 10 minutes.
To make one large: Roll dough out with rolling pin to fit slab sponge tin (rectangle tin with high sides). Brush base and sides of tin with olive oil. Place dough into tin. Allow to rise to double in size.
To make four small: divide dough into four equal pieces. Roll out each into a round or oval.
Place on Gladbake on a flat tray. Allow to rise.
>To Finish: Dimple all over with thumb. Drizzle with olive oil. Sprinkle with sea salt. Bake: 220°C for 20 minutes.
From the packet determine ow many pizzas you will be making and follow the quantities.
Set ingredients into machine on Dough programme. When completed remove dough and expel air. Cover and rest dough for at least 10 minutes.
If making two pizzas divide the dough into two portions.Roll out each portion of dough to fit your pizza tray.
Sprinkle the tray with durum semolina or polenta cornmeal. Place dough onto tray. Spread with tomato paste. Place your selected toppings onto the pizza base.
Sprinkle with Mozzarella cheese.Bake at 220-230°C for 15-20 minutes or until cheese is bubbling. Allow to stand five inutes before slicing.
Any breadmix can be used.
Use quantity of water suggested on label. 600g All About Bread Supersoft or Crusty White Bread Mix 2 teaspoons Instant Dry Yeast 350ml warm water
Set ingredients into machine on Dough programme. When completed remove dough and expel air. Divide dough into four quarters; and each quarter into three = 12 pieces. Shape each portion of dough and place on baking sheet approx 3cm apart. Allow to rise until double in size. Bake at 220°C for 20 – 25 minutes. Remove immediately to cooling rack. Dough can be divided into 8, 10, (jumbo rolls) or 16 portions (dinner rolls.)
Sticky Date Pudding
Soak 175g chopped dates in 200ml boiling water.
Blend on slow speed for one minutes. Scrape Down. Continue to mix until ingredients are just combined.Press firmly into an ungreased slice tray. (approx 27.5cm x 17.5cm)
Bake at 180°C for 7-10 minutes.
Ice when cool. Cut into fingers or square
A Kugelhupf is a light, yeasted marble cake, traditionally baked in a distinctive circular Bundt mold. It is popular in a wide region of Central Europe
It is made with a soft yeast dough, sometimes with dark chocolate dough to create a marbled interior, or accented with raisins, almonds and Kirschwasser cherry brandy.
All About Bread stocks tins and flours for making Kugelhupf and the recipe can be found in the All About Bread book.