AuthorLe-ThermiqueCategoryBreads- Install the Kneading Blade in the mixing jar.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
1st RISE
- Transfer the dough on the floured surface, fold it to a ball with smooth surface.
- Greased the mixing jar, place the dough back to the mixing jar , cover loosely with cling film and close the jar lid.
- Leave it to rise for about 1 hour.
Punch and Rest 15 minute
- When the dough is ready, punching the dough down quickly releases any air pockets ,
- Divide the dough into 36 equal portions.
- Flatten dough and roll into a ball, cover with tea towel for 15 minutes.
Punch & Shape the dough:
- Use your hand to punch and flatten the dough to release the air, place a cube of cheddar in the center of each and roll into a ball. Arrange outer ring with 20 balls about 1/2 inch (12.5 cm) space apart each o, then arrange inner ring 16 balls (these balls will touch).
Proofing for 30-45 minutes
- Cover with a tea towel and leave to rise for another 30-45 minutes.
- Gently brush tops of dough balls with egg mixture. Sprinkle tops of dough balls with seeds and herbs. Brush whole herbs with egg mixture.
- Preheat oven 180°C. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow).
36 servings
rolls
- Amount per serving
- Calories69
- % Daily Value *
- Total Fat 2g3%
- Saturated Fat 1g5%
- Cholesterol 4mg2%
- Sodium 19mg1%
- Total Carbohydrate 10.3g4%
- Dietary Fiber 0.5g2%
- Total Sugars 1.4g
- Protein 2.7g
- Calcium 2mg1%
- Iron 1mg6%
- Potassium 5mg1%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Install the Kneading Blade in the mixing jar.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
KNEADING
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
1st RISE
- Transfer the dough on the floured surface, fold it to a ball with smooth surface.
- Greased the mixing jar, place the dough back to the mixing jar , cover loosely with cling film and close the jar lid.
- Leave it to rise for about 1 hour.
Punch and Rest 15 minute
- When the dough is ready, punching the dough down quickly releases any air pockets ,
- Divide the dough into 36 equal portions.
- Flatten dough and roll into a ball, cover with tea towel for 15 minutes.
Punch & Shape the dough:
- Use your hand to punch and flatten the dough to release the air, place a cube of cheddar in the center of each and roll into a ball. Arrange outer ring with 20 balls about 1/2 inch (12.5 cm) space apart each o, then arrange inner ring 16 balls (these balls will touch).
Proofing for 30-45 minutes
- Cover with a tea towel and leave to rise for another 30-45 minutes.
- Gently brush tops of dough balls with egg mixture. Sprinkle tops of dough balls with seeds and herbs. Brush whole herbs with egg mixture.
- Preheat oven 180°C. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow).