Panasonic Inverter NN-A775 Cookery Book

Also see for Inverter NN-A725: Cookery book & operating instructions

En-71EnglishBreadIngredients750 g (1 lb 10 oz)strong plain bread flour2 sachets instant yeast1 tbsp sugarwarm water 500-550 ml(approx. 1 pint)large sprig of freshrosemaryTopping:olive oilsea saltfresh rosemaryFocacciaOven Accessory: enamel shelf1. Combine all the dry ingredients and then gradually add the warmwater until you have a very wet dough.2. Tip out onto a well floured surface, knead thoroughly with moreflour until dough is pliable (approx. 5 mins.). Place on well oiledenamel shelf.3. Pull the dough out to stretch it into all the corners of the enamelshelf. Prove on Convection 40°C.4. Remove shelf from oven. Dimple the surface and pour over oliveoil, rosemary and sea salt.5. Preheat the oven on Convection 220°C.6. Bake on Convection 220°C for 30 mins.Ingredients250 g (9 oz) strongplain flour5 ml (1 tsp) dried yeast5 ml (1 tsp) salt3 tbsp (45 ml) olive oil25 g (1 oz) sun-driedtomato pieces, roughlychopped75 ml (3 fl oz passata75-85 ml (3 fl oz) waterSun-Dried Tomato RollsOven Accessory: enamel shelf1. Place the flour, yeast and salt into a bowl. Make a well in thecentre of the flour mixture and pour in the olive oil and sun-driedtomato pieces.2. Mix thoroughly, add the passata and enough water to form a softdough.3. Knead dough until elastic, about 10 -15 minutes.4. Put dough into a lightly oiled bowl, cover with cling film andallow the dough to rise.5. Pre-heat the oven on Convection 220°C.6. When the dough has doubled in size, knock it back and turn outonto a floured surface. Knead the dough lightly, cut into 4 equalportions and shape into balls.7. Place balls on greased enamel shelf, allow to prove.8. Bake on Convection 220°C for 15 -20 mins.