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RECIPES IN YOUR BREAD MACHINE BOOK

When using All About Bread flours, we recommend that you use the water quantities either on our labels or the recipes in the All About Bread Recipe book. Various flours require different amounts of water and the quantity is also affected by the amount of sugar in the recipe.

The growing conditions of wheat and also the milling specifications vary from year to year and it is best to take the advice of the flour supplier, who knows the product, rather than the advice of the machine manufacturer. When new seasons wheats become available each year, we retest all of our flours and blends and provide the appropriate water quantity on the label. A small change in water quantity can make a big difference in your loaf.

The recipes in your bread machine book will usually have far more sugar than we use in any of our recipes. Australian tastes in breads generally require lower sugar levels than those of the United States.

WATER QUALITY & QUANTITY

Be aware that the quantity of water used may vary with the quality of water used. Hence the tests that we conduct using Perth Metropolitan Water supply may require a greater or lesser quantity to achieve the same dough texture when using rain water, bore water or scheme water elsewhere in Australia

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

DIRECTIONS

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

FOCCACIA

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.

Hand Kneading Instructions
IF USING BREADMIX

Select size of loaf required - 500g makes a andard 680g tin 650g makes a standard jumbo 900g tin Use quantities recommended on packet.

IF USING BREAD FLOUR FOLLOW YOUR RECIPE FOR INGREDIENTS AND QUANTITIES

Place dry ingredients into large bowl and mix thoroughly to evenly distribute. Add 2/3 of water. Mix well with spoon, adding more water a little at a time until soft dough ball forms. Knead for 10 mins until smooth and elastic. Leave dough in covered bowl for approximately one hour then punch down. Oil tins or prepare baking tray. Shape dough. Place on tray or in tin. Allow to double in size - this may take up to 1-1/4 hrs. Bake at *220°C for 30 minutes. Turn out of tin to cooling rack immediately.

* 220º electric-& 200° electric fan forced - 210º gas - 190º gas fan forced
NOTE: When making bread by hand = it takes no extra time or effort to knead for 2 loaves

PIZZA

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.

Spelt Hot Cross Buns

Quantity for 12 buns

REQUIREMENTS:

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

Finishing touches: 

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

BREAD ROLLS

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

ALL ABOUT BREAD ingredients are of exceptional quality, and blended to provide bread-mixes which are preservative free, low in sugars and fully tested in a variety of bread machines.

Dietary bread mixes, and other products, are available for home baking including gluten free, yeast free, wheat free, lactose free. Advice and assistance in the use of our products is available from our stores or website.

Easy to follow instructions are provided on each bag

ALL ABOUT BREAD mixes contain no ingredients known to have been genetically modified

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