BREAD FACTORY PLUS COOKBOOK

BREAD FACTORY PLUSCOOKBOOK

What initially started out as a test for bread recipes, turned into a passion for Sharon Jamesof Sanyo and myself to achieve a ‘perfect loaf’ using the Sanyo Bread Factory. Eachrecipe has been faithfully tested and tested again for this cookbook.

All enthusiastic cooks can eventually get complacent by simply throwing ingredients intothe bread pan, rather than following a recipe. Don’t do this with the Bread Factory if youwant good results.

Working on the Sanyo Bread Factory, waking up to the wafting aroma of freshly bakedbread floating through the home, has proved to be an excellent alarm clock eventuatinginto a breakfast gourmet delight for my family. From my friends, the final result of thesedelicious recipes has brought forth rave reviews.

Follow the recipe instructions carefully, become an expert. We at Sanyo wish you happybread making.

Gail Todd

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TABLE OF CONTENTS

CONTENTS

Guidelines For Better Bread MakingThingsyou should know about ingredients before you start

COURSE SEllTNG

1, 2, 3 Sanyo White Bread Master Recipe1, 2, 3 VariationsToMaster Recipe111134445556667889

99101010101010

Sanyo Rosemary And TomatoBreadSanyo Sour Cream, Onion And ChiveBreadSanyo Cheese And Onion BreadSanyo Cottage Dill BreadBasic RapidSanyo 100?Z.Wholemeal BreadSanyo 50/50 Wholemeal BreadSanyo Honey Nut Wheat BreadSanyo Light Rye BreadSanyo Onion And Rye BreadSanyo Pumpernickel BreadQuick LoafSanyo Hawaiian LoafSanyo Quick Banana Nut LoafSanyo French BreadSanyo Apricot Marmalade BreadSanyo Double Chocolate BreadPizza DoughTomatoand Fruit Pizza ToppingSanyo Calzone (Pizza Sandwich)FocacciaSanyo Classic Dinner RollsSanyo Fruit SurprisesSanyo Cinnamon Fruit PinwheelsSanyo Bacon And CheeseSanyo Hot Cross BunsSanyo Wholemeal Rolls

PASTA BUTTON:Pasta Dough

THE BREAD FACTORY PLUS CHECKLIST

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GUIDELINES FOR BETTER BREAD MAKING

For better results with your bread making here are some suggestions:

MEASUREMENTS:

1 cup equals 250ml1 tablespoon (Tbl) equals 15ml1 teaspoon equals (tsp) 5mlg grams“C degrees Celsius

For best results use a standardmetric (250ml) cup and standardmetric spoons when usingthe recipes in this cookbook. Check your cup measurement by placing the cup on ajiatsuq%aceand check at eye level.

TEMPERATURE:

This is a very important factor when baking bread, both in terms of your ingredients and in ‘the surrounding environment.

For best results your ingredients should beat room temperature and there should not beany great fluctuations in room temperature. If the room is too hot or too cold the breadwill be affected.

POWER SUPPLE

A common question our customers have asked is what to do when a power failure occurs.If you are baking bread and the power supply is interrupted simply apply the followingsolutions. There are two possible scenarios.

Kneading or rising cycle: There are two options. Either reset the Bread Factory and startagain. Rekneading the dough will not affect the final result. Before recommencing theSanyo Bread Factory it is important to wait for the bread pan to cool. Allow 10 minutesfor cooling. Alternatively, finish the bread making by hand and bake in oven.

Cooking cycle: If the Sanyo Bread Factory has progressed through the kneading cycle andin the process of baking when the power is interrupted remove the dough from the BreadFactory, grease and place dough in a loaf tin, cover and let stand in a warm dry place untilpower is restored. Bake in oven at 150”C. Remove from the oven when cooked.

THINGS YOU SHOULD KNOW ABOUTINGREDIENTS BEFORE YOU START

FLOUR :

For best results use high grade flour (any brand which is designed for general baking,including fruit cakes, pizzas and bread). This flour is ideal for bread making as it hasquality gluten-forming proteins which are essential for light well-risen bread. Do not useself raising flour.

Wholemeal flour contains bran and wheat germ which slow down rising. When usingwholemeal flour, the option is to add 4 tsp of gluten flour or combine with white highgrade flour. However, results from testing (refer to Sanyo 100% Wholemeal Bread recipe)were more than satisfactory. It is important to remember a wholemeal loaf will be smallerand heavier.

YEAST :

Yeast is a microscopic plant that requires moisture, sugar and warmth for favorableresults. Yeast is the rising agent in bread baking so these factors are critical.

Always check the use by date before purchasing yeast. DO NOT buy yeast that is nearingits expiry date.

It is important to note that for best results when following a recipe from the Bread FactoryPlus Cookbook use Edmonds Surebake Yeast.

LIQUID :

When liquids are mixed with high grade flour, gluten is formed. Gluten is necessary forrising. For use in the Sanyo Bread Factory the liquid must be tepid or luke warm. Arecipe with too little liquid will not rise well.

Suitable liquids are water, fruit and vegetable juices, milk and milk powder made up withwater.

SUGAR:

Sugar is necessay to activate the rising agents in the yeast. Sugar will also sweeten thebread and aid browning of the crust during baking.Suitable sugars to use are white sugar, brown sugar, honey, golden syrup or treacle.

FATS :

Butter gives added flavour to the bread, although other fats such as margarine can be used.Olive oil can be used but it may affect the flavour.

For best results ensure the fats are at room temperature or softened before being added.

3

SANYO WHITE BREAD MASTER RECIPE

For the perfect loaf of bread, use level measurements. It is essential that you addingredients to the bread pan in the order listed. This keeps the yeast farthest from theliquid, delaying activation. This is important when using the Time Delay feature.Familiarise yourself with your Sanyo Bread Factory and, using this as a master recipe,become the expert and create your own variations.

1 1/2 CUDSluke warm water =SETTING:2 Tbl soft butter or margarine 1. BASIC (NORMAL)2 tsp salt 2. BASIC (DARK)4 cups high grade flour 3. BASIC (RAPID)2 Tbl milk powder

‘?OURSE TIME:2 tsp white sugar4 tsp Edmonds Surebake Yeast

3 HOURS 10 MINUTES3 HOURS 30 MINUTES

See page 5 for ingredients for a smaller 700g loaf.

Measure ingredients and place in order listed into the bread pan. Liquids are placed firstinto the bread pan. This ensures the yeast is separated from the liquid so it does notactivate too early. This is important when using the time delay feature (see below).

Place bread pan in the Bread Factory, pushing down until the pan snaps securely into place.

Close lid, select course setting 1, 2 or 3 by pressing SELECT once, twice or three times,press START.

When baking is finished the Bread Factory will beep. Press and hold the STOP button.The Bread Factory will be hot. Use oven mitts to remove the bread pan by gripping thewire handle and pulling straight up.

Remove the cooked bread from the bread pan and place on a cooling rack. The kneadingblade may remain in the bottom of the bread. After the bread has cooled, use a non metalutensil to remove the blade. Allow the bread to cool for 30 minutes before slicing.

The Bread Factory is equipped with a Keep Warm feature that will keep the bread warmup to one hour (pressing the STOP button removes this feature). If bread is allowed to stayin the bread pan longer than one hour moisture will form and may cause the crust tobecome soggy.

The Keep Warm feature does not apply to the Quick Bread, Dough, Pizza Dough or Pastacourses.

The time delayfeature allowsfor a delay of up to 13 hours before commencement ofbread or dough. Only use recipes with the time delay feature symbol (T) stated in therecipe. It is not recommended to use the time delay feature withperishable ingredients(such as milk, cheese, yoghurt, sour cream) as these could spoil the dough fleft at roomtemperaturefor several hours.

4

VAR/ATIONS TO THE SANYO WHITEBREAD MASTER REC/PE

There are a multitude of variations that can be made to the master recipe. Ensuremeasurements and quantities of the dry ingredients and liquids remain the same. Forexample, adding 3 extra teaspoons of bran replaces 3 teaspoons of flour from the recipe.Adding 1/2 cup of orange juice replaces 1/2 cup water from the recipe.

INGREDIENTS BUZZER FEATURE:The ingredients buzzer activates with several beeps 17 minutes afier the start of coursesetting 1 Basic (Normal). Thisfeature allows any ingredient such as nuts, raisins andapricots to remain whole. It is not necessaq to stop the Bread Factory to add ingredients.Simply llft the lid and add gradually to the dough. Close the lid and the Bread Factorywill continue the course.

=$E’iTING: ~a:1. BASIC (NORMAL) ‘ 3 HOURS 10 MINUTES2. BASIC (DARK) 3 HOURS 30 MINUTES3. BASIC (RAPID) 2 HOURS

RAISIN SPICED LOAF OR WALNUT SPICED LOAFReplace 1 tsp flour with 1 tsp mixed spice. At the beeps add gradually 1/2 cup raisins or112cup walnuts.

CURRY AND ONION LOAFReplace 2 TM flour with 1 Tbl curry powder, 1 TM onion flakes.

ITALIAN HERB BREADReplace 1 1/2 tsp flour with 1/2 tsp sweet basil, 1/2 tsp marjoram, 1/2 tsp thyme.

PESTO BREADAdd to water 1/3 cup pesto to make up 1 1/2 cups of liquid.

POPPY SEED AND POTATO BREADReplace 1/4 cup flour with 1/4 cup instant potato flakes, 1 Tbl poppy seeds.

Measure ingredients in order of the Sanyo White Bread Master Recipe with the variationsinto the bread pan. Snap bread pan into place. Close lid, select setting 1, 2 or 3 bypressing SELECT once, twice or three times. Press START.

Ingredients for a smaller 700g loaf =~~~G:1 cup luke warm water 1. BASIC (NORMAL)1 1/2 TM butter or margarine 2. BASIC (DARK)1 tsp salt 3. BASIC (RAPID)3114 cups high grade flour1 Tbl milk uowder ~ DELAY

1 TM Suga’3 tsp Edmonds Surebake Yeast

SANYO ROSEMARY AND TOMATO BREAD

An excellent savoury bread. Ideal served with tomato soup or topped with grated cheese andmelted under the grill. Vegetable juice and sun-dried tomatoes can be substituted with a canof tomatoes in the following recipe. Simply replace the water and vegetable juice with 1 1/2

cups of the processed tomato liquid. For an added bite add 1 Tbl worcestershire sauce.

1 cup luke warm water1/2 cup vegetable juice1/2 cup chopped sun-dried tomatoes1 Tbl olive oil or vegetable oil1 1/4 tsp salt4 cups high grade flour2 Tbl dry milk powder

2 tsp sugal-2 tsp dried rosemary1 tsp dried oregano4 tsp Edmonds Surebake Yeast

-~”fi-~~: ‘1.BASIC (NORMAL)

‘COURSE TIME: 3 HOURS 10 MINUTES

Measure ingredients and place in order listed above into bread pan. Snap bread pan intoplace. Close lid, select setting 1 by pressing SELECT once. Press START.

SANYO SOUR CREAM, ONION AND CHIVE BREAD

This bread is perfect lightly buttered, topped with thin slices of cucumber and sprinlded withfreshly ground black pepper. It makes good croutons. For croutons cut several very thick

slices, then cut into cubes. In a frypan heat 2 tablespoons olive oil, ligh~y toss until goldenbrown. Serve with your favourite soup.

1 large egg combined with water to equal 1 cup1 tub sour cream2 Tbl soft butter or margarine2 tsp salt4 cups high grade flour2 tsp sugar1 1/2 Tbl dried onion flakes2 Tbl dried chives

4 tsp Edmonds Surebake Yeast

~~ BASIC (NORMAL)

‘COURSE TIME 3 HOURS 10 M-S

Measure ingredients and place in order listed above into bread pan. Snap bread pan into

place. Close lid, select setting 1 by pressing SELECT once. Press START.

SANYO CHEESE AND ONION BREAD

Great cut into thick slices, topped with cottage cheese and chives and garnished with aswirl of fresh salmon, or dipped into a seasoned egg wash, lightly fried on both sides in alittle butter and topped with tomatoes.

1 1/3 cups luke warm water1 cup grated cheese1 tsp salt4 cups high grade flour

1/4 cup grated parmesan cheese2 tsp sugar ,’

1 Tbl dried onion flakes4 tsp Edmonds Surebake Yeast

&:’”!.FAsid”(NoRMAL)

COURSE TIME: 3 HOURS 10 MINUTES

Measure ingredients and place in order as above into bread pan. Snap bread pan intoplace. Close lid, select setting 1 by pressing SELECT once. Press START.

The Cheese And Onion Bread produces an uneven top and is a slightly more dense loafthan the white bread.

SANYO C07TAGE DILL BREAD

Experiment with this tasty bread by using different herbs such as sweet basil or coriander.Ideal as an open sandwich, cut into thick slices and topped with various salad ingredients.

314 cups luke warm water1 cup cottage cheese2 Tbl soft butter or margarine1 1/2 tsp salt4 1/4 cups high grade flour1 tsp sugar2 Tbl dry milk powder1 Tbl dried onion flakes1 Tbl whole dill seed4 tsp Edmonds Surebake Yeast

-- .~: 1. BASIC (NORMAL)

COURSE TIME 3 HOURS 10 MINUTES

Measure ingredients and place in order above into bread pan. Snap bread pan into place.Close lid, select setting 1 by pressing SELECT once. Press START.

7

TO USE S~NG 3. BASIC (RAPID)COURSE TIME: 2 HOURS

Breads will be completed faster using the Rapid Bake course. Both kneading and risingtimes are shorter. Usually, breads made on this course will be smaller and denser intexture. This course has the ingredients buzzer beep signal at the appropriate time foradding ingredients such as raisins and nuts.

SANYO 700 % WHOLEMEAL BREAD

This whole wheat course setting is used for recipes with large amounts of wholemeal flour,oats or other wholegrain cereals. This course setting begins with a 30 minute preheat cyclewhich allows dense wheat grains to absorb liquid and expand, yielding better glutendevelopment. This course also has a beep. The recipe below is a gem, however 4 tspgluten flour may be added to produce a larger loaf.

1 1/2 cups luke warm water plus 1 Tbl2 Tbl soft butter or margarine2 tsp salt4 cups wholemeal flour1/3 cup brown sugar3 Tbl dry milk powder4 tsp Edmonds Surebake Yeast

(T) TIME DELAY

Measure ingredients and place in order listed above into bread pan. Snap bread pan intoplace. Close lid, select setting 4 by pressing SELECT four times. Press START.

At the sound of the beeps, gradually add 1/2 cup walnuts or 1/2 cup fruit if desired.

SANYO 50/50 WHOLEMEAL BREAD

This bread is slightly lighter in texture than the Sanyo 100% Wholemeal Bread

1 1/2 cups luke warm water plus 1 Tbl2 Tbl soft butter or margarine2 tsp salt2 cups wholemeal flour2 cups high grade flour3 Tbl dry milk powder1/3 cup brown sugar4 tsp Edmonds Surebake Yeast

-*–G’4 ‘WHOLEWHEAT

~-Oti&SE T~E: 3 HOURS 30 MINUTES

:(T) TIME DELAY

Measure ingredients and place in order listed above into bread pan. Snap bread pm into place. ‘Close lid, select setting 4 by pressing SELECT four times. Press START.At the sound of the beeps, gradually add 1/2 cup nuts if desired.

SANYO HONEY NUT WHEAT BREAD

This loaf is really a honey, with a lovely nutty sweet texture. Serve lightly spread withbutter and topped with whipped cream and your favourite jam.

1 1/3 cups luke warm water1/3 cup softened honey1 Tbl soft butter or margarine2 tsp salt2 cups wholemeal flour2 cups high grade flour3 Tbl dry milk powder4 tsp Edmonds Surebake Yeast2/3 cup walnuts (add at beeps)

smGT4:. ~oLEwtiAT

-“.. , .,...,. ,~-3 HOURS 30 MINUTES

“AT BEEPS ADD WALNUTS.. .. . .(T) TIME DELAY

Measure ingredients and place in order listed above into bread pan. Snap inner pot securelyinto place. Close lid, select setting 4 by pressing SELECT four times. Press START.Gradually add walnuts when indicated by beeps, after approximately 40 minutes.

9

SANYO LIGHT RYE BREAD

This course is for recipes using some rye flour along with high grade flour and/orwholemeal flour. The greater the proportion of rye flour, the heavier the bread. Thecourse has a longer kneading and rising time to accommodate the heavy rye flour.

Molasses is used in this recipe and is a byproduct of soft brown sugar. The morecommercial soft brown sugar can be used as a substitute, however molasses imparts a richcolour and exquisite taste and is well worth the extra price.

1 2/3 cups luke warm water1/4 cup molasses (sugar type)2 Tbl soft butter or margarine2 tsp salt2 1/2 cups high grade flour1/2 cup wholemeal flour1 cup rye flour2 Tbl dry milk powder2 Tbl caraway seeds (or celery seeds)4 tsp Edmonds Surebake Yeast

mET*G: 5. RYE


(T) TIME DELAY

Measure ingredients and place in order listed above into bread pan. Snap bread paninto place. Close lid, select setting 5 by pressing SELECT 5 times. Press START.

VARIATIONS TO LIGHT RYE BREAD

SANYO ONION RYE BREAD

Add 1 1/2 Tbl of dried onion flakes to the above recipe before adding the yeast. Excellenttoasted and topped with grated cheese melted under the grill.

SANYO PUMPERNICKEL BREADReplace 112cup high grade flour with 1/4 cup cocoa powder and 2 TM instant coffee.This wonderful bread is dense and dark in colour. Excellent cut into small rounds andtoasted or used as a base for canapes.

10

SANYO HAWAIIAN LOAF

The Quick Bread course setting 6 is ideal for loaves which use baking powder and bakingsoda instead of yeast. Loaves are more cake-like in texture than the traditional loaf ofbread. For best results follow steps 1, 2, 3 and 4. This loaf delicious is ideal for anafternoon tea with family and friends.

STEP 1

Mix together the following 5 ingredients before pouring into bread pan. Butter should bemelted for better mixing of batter.

2/3 cup milk combined with 2 Tbl lemon juice1/3 cup butter or margarine, melted and cooled2 large eggs, beaten1 Tbl liquid honey1 TM finely grated lemon peel

. .. . .~G: 6. QUICK

COURSE TIME: 1 HOUR 40 MINUTES

“AT BEEPS ADD FRUIT

STEP 2

Mix the following dry ingredients together, then spoon over mixed liquid ingdients in b~ad pan.

2 1/4cups all purpose flour3 TM sugar1/2 tsp salt1/2 tsp ground ginger2 tsp baking soda2 tsp baking powder

STEP 3

Close lid, select setting 6 by pressing SELECT six times, press START. After 5 minutes ofmixing the Bread Factory will pause for 1 minute 30 seconds. During this pause add thefollowing ingredients:

1/3 cup chopped dried pineapple1/3 cup chopped dried papaya (chopped dried pears are a great substitute)1/3 cup flaked coconut, toasted

STEP 4

The next step is essential for best results. Scrape down sides and bottom of bread pan witha rubber spatula until all loose flour is combined with the batter. Close the lid and theBread Factory will automatically continue the cycle.

—..m. . ,-. .— . .-..>, - .- . . . . . .m.--$rF-m..- *.-.,.

This Quick course settingproduces loaves that cannot be baked using the ‘TimeDelay’feature.

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SANYO QUICK BANANA NUT LOAF

Cooked on the Quick Bread course setting 6, this loaf compared to the traditional loaf ofbread has a cake-like texture. Is lovely sliced (when cool), lightly buttered and topped withmarmalade.

STEP 1

Mix together the following irrgredlents before pouring into bread pan:

1/3CUP milk1/3 cup butter or margarine W!?%TTING: 6. QUICK

2 large eggs, beaten wO”fiSE TIME: 1 HOUR 40 MINUTES1 Tbl liquid honey1 cup mashed ripe banana ‘AT BEEPS ADD WALNUTS

Tip: melt and cool the butter or margarine for easier mixing.

STEP 2

Mix the following dry ingredients together, then spoon over mixed liquid ingredients inbread pan.

2 1/2cups high grade flour3 Tbl sugar1/2 tsp salt2 tsp baking powder2 tsp baking soda

STEP 3

Close lid, select 6 by pressing SELECT six times, press START. After 5 minutes ofmixing the Bread Factory will pause for 1 minute and 30 seconds. During this pause, addthe following:

2 cups finely chopped walnuts

STEP 4

The next step is essential for best results. Work quickly, scrape down sides and bottom ofbread pan with a rubber spatula until all loose flour is combined with the batter. Close thelid and the Bread Factory will automatically continue the cycle.

TOPPING A~ER LOAF IS BAKED

Soften 200g cream cheese and combine with 1 Tbl chopped walnuts and 1 Tbl honey.

.

.—This Quick course setting produces loaves that cannot be baked using the ‘Time Delay’feature.

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SANYO FRENCH BREAD

The course setting 7 is best suited for breads low in fat and sugar. The French course has ashorter kneading time, an increased rising time and a higher baking temperature. The endresult is a delectable light bread with a crisp crust and a coarse, chewy interior.

1 1/2 cups luke warm water1 tsp salt4 1/3 cups high grade flour2 tsp sugar4 tsp Edmonds Surebake Yeast

w&..ii&E TIME: 3 HOURS 30 MINUTES

Measure ingredients and place in order listed above into bread pan. Snap bread pan intoplace. Close lid, select setting 7 by pressing SELECT 7 times. Press START.

This bread looks spectacular with an egg glaze. Mix one egg with 1/2 tsp salt. Lightlybrush top of bread with glaze at the completion of the second rising, do this quickly so thebread does not sink.

This recipe produces delicious dinner rolls. Use the ingredients as for Sanyo French Breadand dough setting 10. Bake at 200”C for 15-20 minutes until well risen and golden.

13

SANYO APRICOT MARMALADE BREAD

Spectacular in colour Sanyo Apricot Marmalade Bread tastes as delicious as it looks. Ifyou wish to glaze the bread do so immediately at the end of the cooking cycle. Removebread pan, glaze (be careful not to drip any glaze on the outside of bread pan), place breadpan back into the Bread Factory and leave for 10-15 minutes.

1 1/2 cups luke warm water—.....” .. .TJ$l? SWllTNG :8. SWEET

1/3 cup marmalade or apricot jam3 Tbl soft butter or margarine


2 tsp salt ‘AT BEEPS ADD APRICOTS4 cups high grade flour1 Tbl finely grated orange peel2 Tbl dry milk powder4 tsp Edmonds Surebake Yeast1 cup chopped apricots (added at beeps)

GLAZE

2 Tbl sugar dissolved in 2 Tbl hot water


At the beep, gradually add chopped apricots in small amounts to dough.Close lid. Glaze if desired.

SANYO DOUBLE CHOCOLATE BREAD

Absolutely delicious this recipe can also be used for a bread and butter pudding.

1 size 7 egg combined with water to equal 1 1/2 cups1/2 cup sour cream1 Tbl soft butter or margarine -m6: 8. SWEET1 1/2 teaspoons salt4 cups high grade flour COURSE TIME: 3 HOURS 25 MINUTES

2 Tbl sugar ‘“X1’ti’EEPS ADD CHOCOLATE2 TM cocoa powder4 tsp Edmonds Surebake Yeast1/2 cup white chocolate chips (added at beeps)1/2 cup brown chocolate chips (added at beeps)


At the beeps gradually add chocolate in small amounts to dough. Close lid.

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PIZZA DOUGH

This course is perfect for pizza in a hurry. The pizza dough course shortens the rising timeand yields a soft, pliable dough. It makes two medium pizzas.

1 cup luke warm water2 Tbl olive oil or vegetable oil1 tsp salt3 cups high grade flour

-WG: 9. PIZZA DOUGH

4 tsp Edmonds Surebake Yeast ‘COURSE TIME: 50 MINUTES

Measure ingredients and place in order listed above into bread pan. Select setting 9 bypressing SELECT nine times, press START.

When the dough cycle has completed, remove dough and place into a well oiled largebowl, cover and leave to stand for 30-45 minutes in a warm place until the dough hasdoubled in size. The time may vary depending on room temperature.

Turn dough onto lightly floured board (1 to 2 Tbl flour only) and with slightly oiled hands,divide into two pieces. Roll to fit 26-28 cm oiled pizza pans. Top with toppings of yourchoice. Preheat oven 230”C with oven rack in lowest position. Bake for 15 to 20 minutes.

TOMATO TOPPING

4 Tbl tomato paste1 x 400g can savoury tomatoes, drainedjuice 1/2 lemon1 medium red onion, finely sliced150g sliced ham, salami or shredded cooked chicken1 whole green pepper, finely sliced1 tsp dried sweet basil1/4 tsp chilli powder2 cups grated mozzarella cheese

Brush dough with tomato paste and mixture of well drained tomatoes and lemon juice. Seasonto taste. Top with remaining ingredients. Preheat oven 230”C. Bake for 15 to 20 minutes.

If there is too much liquid in your topping the pizza bread will absorb the liquid and notcrisp while cooking.

FRUIT TOPPING

For each pizza base:

Sprinkle dough with 1/4 cup mozzadla cheese, top with 1/2 cup ricotta cheese in smalldollops, sprinkle with 1/4 cup raisins, 2 TM chopped walnuts, 1/2 tsp ground cinnamon and1/2 tsp ground nutmeg. Arrange on top 2 sliced nectarines, 1 sliced and cored pear and drizzleover 3 Tbl warmed orange marmalade. Bake in preheated oven 23VC for 20 to 25 minutes.

15

SANYO CALZONE (PIZZA SANDWICH)

‘IWOlayers of pizza dough filled with a cooked or raw filling. This is delightful servedwith a fresh salad.

COOKED FILLING2 Tbl olive oil2 medium onions, finely chopped2 large crushed garlic cloves1 small leek, washed and finely chopped4 large sliced tomatoes1 bunch parsley, finely choppedsalt and pepper to taste2 medium slices of ham, chopped

FRESH FILLING2 Tbl olive oil2 medium red onions, sliced2 crushed garlic cloves4 cubes feta cheese6 slices pepperoni4 tomatoes, sliced1,tsp oregano4 black olives, sliced

1 Tbl extra olive oil 1 Tbl extra olive oil1 Tbl sea salt 1 Tbl sea salt

Refer to Pizza Dough ingredients and method. Once completed divide dough into twopieces. Roll to fit 26-28 cm oiled pizza pans.

COOKED FILLING

Heat oil in frypan, add onions, garlic and chopped leek. Cook on high for 4 to 5 minutes.Add sliced tomatoes and parsley. Cook until tomatoes are soft, season to taste. Spoontilling onto one portion of dough, cover with ham, top with 2nd portion of dough pinchingedges together to seal. Cut 2 slits on top layer of dough to allow steam to escape while itbakes.

Brush liberally with extra oil, sprinkle over the sea salt. Bake in preheated oven 230”C for15 to 20 minutes.

FRESH FILLING

Lay ingredients in order given above onto dough, season to taste, top with second portionof dough. Brush liberally with extra oil, sprinkle over the sea salt. Bake in preheated oven230”C for 15 to 20 minutes.

FOCACCIA

Follow the recipe and instructions as for Pizza Dough. Dimple dough with fingers, brushliberally with olive oil, press the top with sprigs of fresh rosemary and 1/3 cup finely slicedolives. Sprinkle over 1 tsp sea salt. Bake at 200”C for 20-25 minutes, or until crust isgolden. Delicious cut into diamonds and served as an appetiser.

16

SANYO CLASSIC DINNER ROLLS

This special cycle prepares bread dough in the Bread Factory. This is used for makingbread types and doughs that are not baked in the Bread Factory. The addition of egg glazecreates a lovely golden shiny topped roll.

1 large egg plus luke warm water to equal 1 cup3 Tbl soft butter3 1/4 cups high grade flour2 Tbl milk powder2 tsp sugar4 tsp Edmonds Surebake Yeast

m$~ TIME: 1 HOUR 25 MINUTES

EGG GLAZE

1 egg combined with 1/2 tsp salt


When completed remove dough from pan, place onto a lightly floured board, knock doughback and with slightly oiled hands, divide into 8 equal portions or 16 smaller dinner rolls.

Shape each piece into a smooth ball. Place balls 2 inches apart onto greased baking sheet,cover and let rise in a warm place for 30 minutes or until double in size.

Brush over with egg mixture, bake in a preheated oven at 200°C for 12-15 minutes oruntil lightly browned.

Poppy seeds, sesame seeds or mustard seeds maybe sprinkled on top after brushing withegg.

Buns are cooked when they are tapped underneath and sound hollow.

Freeze while still warm.

17

VARIATIONS TO CLASSIC DINNER ROLLS

SANYO FRUIT SURPRISES

When dividing the dough into equal portions, push into the roll with a finger and insert twoseedless grapes per roll. Smooth into a ball, brush with glaze and sprinkle over a littlesugar. Bake as for Sanyo Classic Dinner Rolls.

SANYO CINNAMON FRUIT PINWHEELS

Follow the Classic Dinner Roll dough, remove from bread pan, knock back dough, roll outonto lightly floured board brush with melted butter.

PINWHEEL FILLING:

Combine and mix well the following:

3/4 chopped apricots, or raisins1/4 cup chopped walnuts3 ‘rbl sugargrated rind of one lemon

Sprinkle with fruit mixture, roll dough up like a cylinder, cut into 12 equal portions. Placeportions cut side up onto a lightly greased baking tray in a circular shape.

Cover and let rise in a warm place for 30 minutes or until double in size. Bake at 200”Cfor 12-15 reins until golden brown. When cool, drizzle over your favourite icing.

SANYO BACON AND CHEESE

Follow the Classic Dinner Rolls dough, sprinkle over 1/3 cup of bacon, continue to shaperolls. Leave to rise in a warm place for 30 minutes or until double in size. Just beforebaking, top bread rolls with grated cheese. Bake at 200°C for 12-15 reins until goldenbrown.

SANYO HOT CROSS BUNS

Use the Classic Dinner Roll recipe, replace 1 Tbl of flour with 1/2 tsp each of groundallspice, mixed spice, cinnamon and nutmeg. Substitute the 2 tsp sugar for 1 1/2 Tbl softbrown sugar. Knock the dough back and combine dough with 1 cup mixed fruit, leave torise. Before baking brush with milk and pipe thin crosses onto buns.

CROSSES FOR HOT CROSS BUNS:

Combine 1/2 cup flour with 1/4 tsp baking powder, gradually add enough milk to make athick batter that can be easily piped onto the buns.Bake at 190”C for 20-25 minutes. Brush with glaze made with 2 Tbl sugar dissolved in 2Tbl very hot water in the last 3 minutes of baking. For a much softer textured roll use theSanyo White Bread Master recipe ingredients.

18

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SANYO WHOLEMEAL ROLLS

Experiment with quantities of wholemeal flour and high grade flour to create differenttextures. Keep in mind that no more than 3 1/4 cups of flour should be used in total.

These rolls are delicious brushed with an egg glaze, sprinkled with a little sugar and toppedwith sliced almonds just before baking.

Other variations in toppings are sesame or celery seeds. Create an indent with your fingerand layer over grated colby cheese. The indent of your finger helps prevent the cheesefrom melting off the rolls.

1 large egg plus luke warm water to equal 1 cup3 Tbl soft butter or margarine1 tsp salt2114 cups high grade flour1 cup wholemeal flour2 tsp sugar4 tsp Edmonds Surebake Yeast

mEw?+ING:Io. DOUGH-. -.-.-” -

~COURSE ~ME: I HOUR 25 MINUTES

EGG GLAZE

1 egg combined with 1/2 tsp salt

Measure ingredients and place in order listed above into bread pan. Snap bread pan into

place. Close lid, select setting 10 by pressing SELECT 10 times. Press START.

When completed remove dough from pan, place onto a lightly floured board, knock doughback and with slightly oiled hands, divide into 8 equal portions or 16 smaller dinner rolls.

Shape each piece into a smooth ball. Place balls 2 inches apart onto greased baking sheet,cover and let rise in a warm place for 30 minutes or until double in size.

Brush over with egg glaze, bake in a preheated oven at 200”C for 12-15 minutes or untillightly browned.

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PASTA DOUGH

With the special PASTA button, fresh pasta can be made in minutes with the BreadFactory. A PASTA extruder simpifies pasta making, although with a little practice a rollingpin works quite well. This freshly cooked PASTA is a gourmet taste treat.

BASIC PASTA DOUGH1 Tbl water4 large eggs1 tsp olive or vegetable oil1 tsp salt3 cups flour

.?--, .-G PASTA BU’ITON

@~fisE T~E: 14 MIN~ES

Mix water, eggs and oil together, place into bread pan; spoon over salt and flour. Snapbread pan into place, Select PASTA. Press START. After 8 minutes of mixing, the BreadFactory will beep and pause. During this pause, scrape sides and bottom of bread pan withrubber spatula. The Bread Factory will automatically recommence and when the cycle iscompleted, remove pasta dough from pan.

The dough consistency may be too wet and sticky due to variation in egg size or climateeffecting the consistency. Dust lightly with flour. Reshape dough into a ball, place into abowl and cover.

USING A PASTA EXTRUDER:

Follow the assembly instructions. The dough should be silky to touch; if the dough feelstoo sticky, dust lightly with flour. If the dough is too wet it will become clogged whenusing a pasta extruder. Divide dough into 4 equal pieces. Feed one ball of dough throughthe rollers of the pasta extruder with a pestle or other utensil. Additional flour maybeadded if required.

CUITING PASTA DOUGH:

To prepare dough for cutting and cooking, roll out on a lightly floured board. With a verysharp knife, slice dough to required width. Cut ribbons of dough with scissors to requiredlength. Allow to dry covered for 30 to 45 minutes.

It is very important to do all the thinning before cutting the dough. If you intend to cookthe pasta within one hour, place cut pasta on a clean tea towel. If you plan to store thepasta, let the pasta dry thoroughly then store in an airtight container.

TO COOK PASTAPut the pasta onto cook in plenty of boiling salted water, with 1 Tbl of olive oil. Cookpasta for 3 to 5 minutes or until it is al dente (firm, but cooked). Drain immediately aspasta will continue to cook if left in hot water. Serve hot with your favourite sauce.

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(yf’fJ!!

BREAD FACTORY PLUS COOKBOOK

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