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35

Recipes

Dough for Tear & Share Bread 
Menu ‘16’ (SD-2500: ‘15’) (2hr 20min) 

Yeast

1

1

⁄

4

 tsp 

Strong White Flour

550 g (1 lb 4 oz)

Sugar

2 tsp

Olive Oil

2 tbsp

Salt

1

1

⁄

2

 tsp

Water

310 mL

Dough for Tear & Share Bread 
(above)

One batch

Tapenade (green or black)

6 tbsp

Olives, chopped

25 g (1 oz)

Olive Oil

2 tbsp

Roll dough out into a rectangular sheet 1

1 

1

⁄

2

 cm (

1

⁄

2

’’) thick, 

approximately 24 cm x 46 cm (9’’ x 18’’). 

Spread the Tapenade over the dough, sprinkle the chopped 

2 

olives and drizzle with 1 tbsp of the oil. Roll up from the short 
end like a swiss roll.

Cut the dough into 4 cm (1

3 

1

⁄

2

’’) slices with a sharp knife and 

place close together in a 20 cm (8’’) round greased cake or 
flan tin, cut sides up.

Drizzle with the remaining tbsp of oil and allow to prove at 

4 

40˚C/105˚F until doubled in size (approx. 25 mins). 

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 

5 

15–20 mins or until golden brown. 

•  Delicious served warm with tapas or pasta dishes.

Dough for Tear & Share Bread 
(above)

One batch

Tomato Puree or Sun Dried 
Tom Puree

4 tbsp

Pepperoni, chopped

50 g (2 oz)

Mozarella Cheese, grated

100 g (4 oz)

Dried Oregano or Basil

1 tsp

Olive Oil

1 tbsp

Roll dough out into a rectangular sheet 1

1 

1

⁄

2

 cm (

1

⁄

2

’’) thick, 

approximately 24 cm x 46 cm (9’’ x 18’’). 

Spread the tomato puree over the dough and scatter the 

2 

pepperoni and cheese. Roll up from the short end like a swiss 
roll.

Cut the dough into 4 cm (1

3 

1

⁄

2

’’) slices with a sharp knife and 

place close together in a 20 cm (8’’) round greased cake or 
flan tin, cut sides up.

Drizzle with the olive oil and sprinkle with the dried herbs and 

4 

allow to prove at 40˚C/105˚F until doubled in size (approx. 
25 mins).

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 

5 

15–20 mins or until golden brown. 

•  Delicious served warm with pasta dishes. Use sundried tomatoes 

in place of pepperoni for vegetarians.

Dough for Tear & Share Bread 
(on the left)

One batch

Grainy Mustard

2 tbsp

Cooked Ham, chopped

75 g (3 oz)

Strong Cheddar Cheese, grated 75 g (3 oz)

Roll dough out into a rectangular sheet 1

1 

1

⁄

2

 cm (

1

⁄

2

’’) thick, 

approximately 24 cm x 46 cm (9’’ x 18’’). 

Spread the mustard over the dough and scatter the ham and 

2 

cheese–reserve a little of the cheese to sprinkle on top. Roll 
up from the short end like a swiss roll.

Cut the dough into 4 cm (1

3 

1

⁄

2

’’) slices with a sharp knife and 

place close together in a 20 cm (8’’) round greased cake or 
flan tin, cut sides up. 

Sprinkle with the remaining cheese and allow to prove at 

4 

40˚C/105˚F until doubled in size (approx. 25 mins). 

Bake in a preheated oven at 220˚C/425˚F/Gas Mark 7 for 

5 

15–20 mins or until golden brown. 

•  Delicious served warm with soup or with a Ploughmans lunch.

Spelt Table Roll 
; for 8 rolls
Menu ‘24’’ (SD-2500: ‘22’) (2hr 45min) 

Yeast

1

1

⁄

4

 tsp

Spelt White Flour

500 g  (1 lb 2 oz)

Sugar

1

1

⁄

2

 tsp

Salt

1

1

⁄

2

 tsp

Butter

10 g (

2

⁄

5

 oz)

Water*

310 mL

*If in the hot room, use chilled water

Divide dough into 8 rolls and rest them for 15 mins. 

1 

Shape the dough into rolls. 

2 

Place on a greased baking tray and allow to prove at 

3 

35˚C/95˚F until doubled in size.(approx.40 mins.) 

Make a cut on top of the dough and bake in oven at 

4 

220˚C/425˚F for 15-20 mins. (coupe) 

Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu ‘23’ (SD-2500: ‘21’) (1hr 50min) 

Yeast

1

1

⁄

2

 tsp

Strong White Flour

400 g (14 oz)

Sugar

4 tbsp

Salt

1

1

⁄

2

 tsp

Butter (Cut into 2 cm cubes and 
keep in fridge)

70 g (3 oz)

Egg (beaten)

3 (150 g)

Milk

90 mL

Ram (dark)

15 mL (1 tbsp)

Additional Butter* (Cut into 1–2 
cm cubes and keep in fridge)

50 g (2 oz)

Optional Ingredients

Chocolate chips

120 g (4

1

⁄

2

 oz)

•  For addition of ingredients with*, follow programming instructions on P. 17.

Press the dough lightly to remove the gas. 

1 

Shape it round and wrap it with plastic wrap. Then rest it in 

2 

the refrigerator for 20 mins.
  When you like to add chocolate chips, follow below 

instructions. (Optional) 

• Roll the dough to 25 cm × 30 cm (10’’×12’’) 
•  Sprinkle chocolate chips and fold the bottom one third 

up and the top one third down. Then fold it in half.

•  Rest the dough in the room temperature for 10 mins 

again. (Do not dry it .)

Press the dough lightly to remove the gas again, and divide it 

3 

into 12 rolls. 

Rest the dough in the room temperature for 10–15 mins.  

4 

(Do not dry it out.) 

Shape the dough and place them on a greased baking tray 

5 

and allow to prove at 35˚C/95˚F for 30–40 mins.

Glaze and bake in oven at 180

6 

˚C/356°F for 15–20 mins.

Focaccia
Menu ‘22’ (SD-2500: ‘20’) (45min) 

Yeast

1

⁄

2

 tsp 

Strong White Flour

300 g (11 oz)

Olive Oil

1 tbsp

Salt

1 tsp

Water

170 mL

Roll and pat the dough into a 30 cm x 25 cm (12’’ x 10’’) 

1 

rectangle on a greased baking tray. 

Make indentations over the whole dough using your 

2 

fingertips. 

Add one of the following toppings:

3 

•  1 small red onion sliced and softened with 1 tsp olive oil and 

1 tsp balsamic vinegar. (Do this in a bowl covered in cling 
film in the microwave for 1–2 min).

•  2 tbsp chopped black or green olives.
•  2 chopped cloves of garlic, sea salt and cracked black 

pepper corns.

• 2 tbsp chopped sundried tomatoes.

Allow to prove at 40˚C/105˚F until doubled in size (approx. 

4 

30 mins). 

Drizzle with olive oil and bake in a preheated oven at 

5 

190˚C/375˚F/Gas Mark 5 for 20–30 mins or until golden at the 
edges and cooked well in the centre.

•  Serve warm with pasta dishes.

Pizza
Menu ‘22’ (SD-2500: ‘20’) (45min) 

Yeast

1

⁄

2

 tsp 

Strong White Flour

300 g (11 oz)

Olive Oil

1 tbsp

Salt

1 tsp

Water

170 mL

Press out dough using the heel of your hand to a 25 cm (10’’) 

1 

circle or two 25 cm (10’’) circles for thin and crispy base on a 
greased baking tray.

Allow to prove at 40˚C/105˚F until doubled in size (approx. 

2 

20 mins).  

Add topping of your choice and bake in a preheated oven 

3 

at 220˚C/425˚F/Gas Mark 7 for 15–20 mins, depending on 
amount of topping. 

•  To freeze pizza bases follow method to step 2 and bake without 

toppings for 5 mins. Allow to cool, freeze. To use remove from 
freezer immediately add topping (not too much) and bake as 
above step 3.