Garlic and parsley buns

Ingredients
(makes 6 buns)

150g bread flour
50g cake flour
15g caster sugar
1/4 tsp salt
1/2 tsp instant yeast
130g milk
15g unsalted butter

filling:
30g butter, soften room temperature
2 cloves of garlic finely chopped)
1 tsp dried parsley

Method :
1. Place all ingredients except the butter in the pan of the bread machine (according to the sequence as stated in
the instruction manual of your bread machine). Select the Dough function of the bread machine and press
start. After about 8mins of kneading (the ingredients should form a smooth dough by now), add in the 15g of
butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and
Restart the machine. Continue to let the machine knead for another 10mins.
2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a
mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.
3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your
knead. Divide into 6 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.
4. Flatten each dough into a round disc. Roll up Swiss roll style and pinch the seams in place. Roll the dough on
work surface to shape it into a longish oval shape or torpedo shape.
5. Place doughs seams side down on a baking tray, lined with parchment paper. Loosely cover with a damp cloth
or cling wrap and let dough proof for 30mins.
6. Prepare filling by mixing butter, garlic and parsley to form a smooth paste.
7. Brush each dough with egg wash. With a sharp knife, make a slit lengthwise on each dough. Pipe fillings on
each slit.
8. Bake at preheated oven at 180 degC for about 12-15 mins. Remove from oven and let cool on wire rack






























Tomato and basil bread




Ingredients

Whole wheat flour 1 cup
All purpose flour 1 cup
Fresh yeast 2 tsp
Sugar 1 tsp
Salt 1 tsp
Sun dried tomato 1/4 cup( soaked in warm water for 10 minutes and chopped
roughly)
Fresh basil 1/4 cup
Tomato puree 2 tbsp
Olive oil 3 tbsp


Directions :

Mix the flours together with salt

Add the yeast to warm water with sugar and let it rest for 2 minutes

Add this mixture to the dry flours and knead well for 5 to 7 minutes

Keep it in a warm place , closed and let it rise, nearly for 20 to 25 minutes

Now punch down the dough a little and add the tomatoes, basil and tomato puree and knead again.

If need be add a little more flour and knead applying olive oil

Shape it into a loaf and place it on a greased tray, spray a little warm water, cover it loosely and let it
rise again for 20 minutes

Now brush the top with egg wash or milk and bake it at 180C for 20 minutes or till done

Let it cool and slice it














































Rosemary Bread

Ingredients :

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

Directions :

Place yeast, sugar and water in large bowl or food processor and allow mixture to become
bubbly.

Mix in 1 T butter, salt, and 2 cups of flour.

Add one tablespoon of the fresh chopped rosemary.

Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and
elastic.

Add more flour if necessary.

Oil a bowl, put dough in it and cover with a towel.

Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half.

Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray.

Shape the dough into 2 small rounded oval loaves.

Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the
surface.

Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 375F.

Bake for 15 to 20 minutes, until lightly browned.

Carefully remove from oven, brush with remaining butter (and salt if desired.).


































Olive and rosemary bread

Ingredients :

hi protein flour 300gm
salt 5 gm
instant yeast 4 gm
caster sugar 1/2 tbsp
warm water 200ml
olive oil 1 tbsp
some pitted olives and fresh rosemary

Directions :

1. Combine flour and salt in a mixing bowl.

2. In another small bowl, combine yeast, sugar and water, stir them together and pour into
the flour and salt mixture. On the machine and put in that 1 tablespoon of olive oil. Let it
knead for about 10-15 minutes on medium speed until you get a fairly smooth dough.
Remove from machine, shape them into a big ball and let it proof in lightly greased bowl
until double its size.

3.After proofing, remove from bowl, lightly pat the dough into a square shape and shape
them into round again ( by folding the square into 3 parts vertically , turn 90C and fold into 3
parts again and shape them into round) . Divide the dough into 3 pieces. Let it rest for 5
minutes.

4. Flatten each dough with a rolling pin, with a thickness of 1 cm and transfer the dough into
a lined baking tin for 2nd proof until almost 1.5 or double its size.

5. Using your finger, poke holes all over the dough and top them with pitted black olives.
Brush the dough all over with olive oil and sprinkle with fresh rosemary. Bake in a preheated
oven at 200C for 15 minutes.