BREAD FACTORY PLUS

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

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

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

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

Gail Todd
 TABLE OF CONTENTS
CONTENTS Page

Guidelines For Better Bread Making 2

Thingsyou should know about ingredients before you start 3

COURSE SEllTNG

1, 2, 3 Sanyo White Bread Master Recipe 4

1, 2, 3 VariationsTo Master Recipe 5
1 Sanyo Rosemary And TomatoBread 6
1 Sanyo Sour Cream, Onion And ChiveBread 6
1 Sanyo Cheese And Onion Bread 7
1 Sanyo Cottage Dill Bread 7
3 Basic Rapid 8
4 Sanyo 100?Z.Wholemeal Bread 8
4 Sanyo 50/50 Wholemeal Bread 9
4 Sanyo Honey Nut Wheat Bread 9
5 Sanyo Light Rye Bread 10
5 Sanyo Onion And Rye Bread 10
5 Sanyo Pumpernickel Bread 10
6 Quick Loaf 11
6 Sanyo Hawaiian Loaf 11
6 Sanyo Quick Banana Nut Loaf 12
7 Sanyo French Bread 13
8 Sanyo Apricot Marmalade Bread 14
8 Sanyo Double Chocolate Bread 14
9 Pizza Dough 15
Tomato and Fruit Pizza Topping 15
9 Sanyo Calzone (Pizza Sandwich) 16
9 Focaccia 16
10 Sanyo Classic Dinner Rolls 17
10 Sanyo Fruit Surprises 18
10 Sanyo Cinnamon Fruit Pinwheels 18
10 Sanyo Bacon And Cheese 18
10 Sanyo Hot Cross Buns 18
10 Sanyo Wholemeal Rolls 19

PASTA BUTTON:
Pasta Dough 20

THE BREAD FACTORY PLUS CHECKLIST 21

GUIDELINES FOR BETTER BREAD MAKING
For better results with your bread making here are some suggestions:

MEASUREMENTS:

1 cup equals 250ml

1 tablespoon (Tbl) equals 15ml
1 teaspoon equals (tsp) 5ml
g grams
“C degrees Celsius

For best results use a standardmetric (250ml) cup and standardmetric spoons when using
the recipes in this cookbook. Check your cup measurement by placing the cup on a jiat
suq%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 be
any great fluctuations in room temperature. If the room is too hot or too cold the bread
will 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 following
solutions. There are two possible scenarios.
Kneading or rising cycle: There are two options. Either reset the Bread Factory and start
again. Rekneading the dough will not affect the final result. Before recommencing the
Sanyo Bread Factory it is important to wait for the bread pan to cool. Allow 10 minutes
for 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 and
in the process of baking when the power is interrupted remove the dough from the Bread
Factory, grease and place dough in a loaf tin, cover and let stand in a warm dry place until
power is restored. Bake in oven at 150”C. Remove from the oven when cooked.
THINGS YOU SHOULD KNOW ABOUT
INGREDIENTS 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 has
quality gluten-forming proteins which are essential for light well-risen bread. Do not use
self raising flour.
Wholemeal flour contains bran and wheat germ which slow down rising. When using
wholemeal flour, the option is to add 4 tsp of gluten flour or combine with white high
grade 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 smaller
and heavier.

YEAST :
Yeast is a microscopic plant that requires moisture, sugar and warmth for favorable
results. 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 nearing
its expiry date.
It is important to note that for best results when following a recipe from the Bread Factory
Plus Cookbook use Edmonds Surebake Yeast.

LIQUID :
When liquids are mixed with high grade flour, gluten is formed. Gluten is necessary for
rising. For use in the Sanyo Bread Factory the liquid must be tepid or luke warm. A
recipe with too little liquid will not rise well.
Suitable liquids are water, fruit and vegetable juices, milk and milk powder made up with
water.

SUGAR:
Sugar is necessay to activate the rising agents in the yeast. Sugar will also sweeten the
bread 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 add
ingredients to the bread pan in the order listed. This keeps the yeast farthest from the
liquid, 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 sugar
3 HOURS 10 MINUTES
4 tsp Edmonds Surebake Yeast
3 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 first
into the bread pan. This ensures the yeast is separated from the liquid so it does not
activate 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 the
wire handle and pulling straight up.
Remove the cooked bread from the bread pan and place on a cooling rack. The kneading
blade may remain in the bottom of the bread. After the bread has cooled, use a non metal
utensil 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 warm
up to one hour (pressing the STOP button removes this feature). If bread is allowed to stay
in the bread pan longer than one hour moisture will form and may cause the crust to
become soggy.
The Keep Warm feature does not apply to the Quick Bread, Dough, Pizza Dough or Pasta
courses.

The time delayfeature allows for a delay of up to 13 hours before commencement of

bread or dough. Only use recipes with the time delay feature symbol (T) stated in the
recipe. 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 room
temperaturefor several hours.

4
VAR/ATIONS TO THE SANYO WHITE
BREAD MASTER REC/PE
There are a multitude of variations that can be made to the master recipe. Ensure
measurements and quantities of the dry ingredients and liquids remain the same. For
example, 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 course
setting 1 Basic (Normal). Thisfeature allows any ingredient such as nuts, raisins and
apricots 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 Factory
will continue the course.

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

RAISIN SPICED LOAF OR WALNUT SPICED LOAF

Replace 1 tsp flour with 1 tsp mixed spice. At the beeps add gradually 1/2 cup raisins or
112 cup walnuts.
CURRY AND ONION LOAF
Replace 2 TM flour with 1 Tbl curry powder, 1 TM onion flakes.
ITALIAN HERB BREAD
Replace 1 1/2 tsp flour with 1/2 tsp sweet basil, 1/2 tsp marjoram, 1/2 tsp thyme.
PESTO BREAD
Add to water 1/3 cup pesto to make up 1 1/2 cups of liquid.
POPPY SEED AND POTATO BREAD
Replace 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 variations
into the bread pan. Snap bread pan into place. Close lid, select setting 1, 2 or 3 by
pressing 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 flour
1 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 and
melted under the grill. Vegetable juice and sun-dried tomatoes can be substituted with a can
of 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 water

1/2 cup vegetable juice
1/2 cup chopped sun-dried tomatoes
1 Tbl olive oil or vegetable oil
1 1/4 tsp salt
4 cups high grade flour
2 Tbl dry milk powder
2 tsp sugal-
2 tsp dried rosemary
1 tsp dried oregano
4 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 into
place. 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 with
freshly 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 golden
brown. Serve with your favourite soup.

1 large egg combined with water to equal 1 cup

1 tub sour cream
2 Tbl soft butter or margarine
2 tsp salt
4 cups high grade flour
2 tsp sugar
1 1/2 Tbl dried onion flakes
2 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 a
swirl of fresh salmon, or dipped into a seasoned egg wash, lightly fried on both sides in a
little butter and topped with tomatoes.

1 1/3 cups luke warm water

1 cup grated cheese
1 tsp salt
4 cups high grade flour
1/4 cup grated parmesan cheese
,’
2 tsp sugar
1 Tbl dried onion flakes
4 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 into
place. 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 loaf
than 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 water

1 cup cottage cheese
2 Tbl soft butter or margarine
1 1/2 tsp salt
4 1/4 cups high grade flour
1 tsp sugar
2 Tbl dry milk powder
1 Tbl dried onion flakes
1 Tbl whole dill seed
4 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 rising
times are shorter. Usually, breads made on this course will be smaller and denser in
texture. This course has the ingredients buzzer beep signal at the appropriate time for
adding 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 cycle
which allows dense wheat grains to absorb liquid and expand, yielding better gluten
development. This course also has a beep. The recipe below is a gem, however 4 tsp
gluten flour may be added to produce a larger loaf.

1 1/2 cups luke warm water plus 1 Tbl

2 Tbl soft butter or margarine
2 tsp salt
4 cups wholemeal flour
1/3 cup brown sugar
3 Tbl dry milk powder
4 tsp Edmonds Surebake Yeast

(T) TIME DELAY

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

2 Tbl soft butter or margarine
2 tsp salt
2 cups wholemeal flour
2 cups high grade flour
3 Tbl dry milk powder
1/3 cup brown sugar
4 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 with
butter and topped with whipped cream and your favourite jam.

1 1/3 cups luke warm water

1/3 cup softened honey
1 Tbl soft butter or margarine
2 tsp salt
2 cups wholemeal flour
2 cups high grade flour
3 Tbl dry milk powder
4 tsp Edmonds Surebake Yeast
2/3 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 securely
into 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/or
wholemeal flour. The greater the proportion of rye flour, the heavier the bread. The
course 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 more
commercial soft brown sugar can be used as a substitute, however molasses imparts a rich
colour and exquisite taste and is well worth the extra price.

1 2/3 cups luke warm water

1/4 cup molasses (sugar type)
2 Tbl soft butter or margarine
2 tsp salt
2 1/2 cups high grade flour
1/2 cup wholemeal flour
1 cup rye flour
2 Tbl dry milk powder
2 Tbl caraway seeds (or celery seeds)
4 tsp Edmonds Surebake Yeast

mET*G: 5. RYE

COURSE TIME: 2 HOURS 53 MINUTES

(T) TIME DELAY

Measure ingredients and place in order listed above into bread pan. Snap bread pan
into 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. Excellent
toasted and topped with grated cheese melted under the grill.

SANYO PUMPERNICKEL BREAD

Replace 112 cup 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 and
toasted 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 baking
soda instead of yeast. Loaves are more cake-like in texture than the traditional loaf of
bread. For best results follow steps 1, 2, 3 and 4. This loaf delicious is ideal for an
afternoon tea with family and friends.

STEP 1
Mix together the following 5 ingredients before pouring into bread pan. Butter should be
melted for better mixing of batter.

2/3 cup milk combined with 2 Tbl lemon juice

1/3 cup butter or margarine, melted and cooled
2 large eggs, beaten
1 Tbl liquid honey
1 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 flour

3 TM sugar
1/2 tsp salt
1/2 tsp ground ginger
2 tsp baking soda
2 tsp baking powder

STEP 3
Close lid, select setting 6 by pressing SELECT six times, press START. After 5 minutes of
mixing the Bread Factory will pause for 1 minute 30 seconds. During this pause add the
following ingredients:

1/3 cup chopped dried pineapple

1/3 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 with
a rubber spatula until all loose flour is combined with the batter. Close the lid and the
Bread Factory will automatically continue the cycle.
—..m. . ,-. .— .. *.-.,.
-..>, - .- .. . . . .m.--$rF-m..-

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

11
 I

SANYO QUICK BANANA NUT LOAF

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

STEP 1
Mix together the following irrgredlents before pouring into bread pan:
.
1/3CUP milk
1/3 cup butter or margarine W!?%TTING: 6. QUICK
2 large eggs, beaten wO”fiSE TIME: 1 HOUR 40 MINUTES
1 Tbl liquid honey
1 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 in
bread pan.

2 1/2cups high grade flour

3 Tbl sugar
1/2 tsp salt
2 tsp baking powder
2 tsp baking soda

STEP 3
Close lid, select 6 by pressing SELECT six times, press START. After 5 minutes of
mixing the Bread Factory will pause for 1 minute and 30 seconds. During this pause, add
the following:

2 cups finely chopped walnuts

STEP 4
The next step is essential for best results. Work quickly, scrape down sides and bottom of
bread pan with a rubber spatula until all loose flour is combined with the batter. Close the
lid 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.

12
 I

SANYO FRENCH BREAD

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

1 1/2 cups luke warm water

1 tsp salt
4 1/3 cups high grade flour
2 tsp sugar
4 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 into
place. 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. Lightly
brush top of bread with glaze at the completion of the second rising, do this quickly so the
bread does not sink.
This recipe produces delicious dinner rolls. Use the ingredients as for Sanyo French Bread
and 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. If
you wish to glaze the bread do so immediately at the end of the cooking cycle. Remove
bread pan, glaze (be careful not to drip any glaze on the outside of bread pan), place bread
pan 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 jam
COURSE TIME: 3 HOURS 25 MINUTES
3 Tbl soft butter or margarine
2 tsp salt ‘AT BEEPS ADD APRICOTS
4 cups high grade flour
1 Tbl finely grated orange peel
2 Tbl dry milk powder
4 tsp Edmonds Surebake Yeast
1 cup chopped apricots (added at beeps)

GLAZE

2 Tbl sugar dissolved in 2 Tbl hot water

Measure ingredients and place in order listed above into bread pan. Snap bread pan into
place. Close lid, select setting 8 by pressing SELECT 8 times. Press START.
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 cups

1/2 cup sour cream
1 Tbl soft butter or margarine -m6: 8. SWEET
1 1/2 teaspoons salt
4 cups high grade flour COURSE TIME: 3 HOURS 25 MINUTES
2 Tbl sugar ‘“X1’ti’EEPS ADD CHOCOLATE
2 TM cocoa powder
4 tsp Edmonds Surebake Yeast
1/2 cup white chocolate chips (added at beeps)
1/2 cup brown chocolate chips (added at beeps)

Measure ingredients and place in order listed above into bread pan. Snap bread pan into
place. Close lid, select setting 8 by pressing SELECT 8 times. Press START.
At the beeps gradually add chocolate in small amounts to dough. Close lid.

14
 I

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

1 cup luke warm water

2 Tbl olive oil or vegetable oil
1 tsp salt
-WG: 9. PIZZA DOUGH
3 cups high grade flour
4 tsp Edmonds Surebake Yeast ‘COURSE TIME: 50 MINUTES

Measure ingredients and place in order listed above into bread pan. Select setting 9 by
pressing SELECT nine times, press START.
When the dough cycle has completed, remove dough and place into a well oiled large
bowl, cover and leave to stand for 30-45 minutes in a warm place until the dough has
doubled 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 your
choice. Preheat oven 230”C with oven rack in lowest position. Bake for 15 to 20 minutes.

TOMATO TOPPING

4 Tbl tomato paste

1 x 400g can savoury tomatoes, drained
juice 1/2 lemon
1 medium red onion, finely sliced
150g sliced ham, salami or shredded cooked chicken
1 whole green pepper, finely sliced
1 tsp dried sweet basil
1/4 tsp chilli powder
2 cups grated mozzarella cheese

Brush dough with tomato paste and mixture of well drained tomatoes and lemon juice. Season
to 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 not
crisp while cooking.

FRUIT TOPPING

For each pizza base:

Sprinkle dough with 1/4 cup mozzadla cheese, top with 1/2 cup ricotta cheese in small
dollops, sprinkle with 1/4 cup raisins, 2 TM chopped walnuts, 1/2 tsp ground cinnamon and
1/2 tsp ground nutmeg. Arrange on top 2 sliced nectarines, 1 sliced and cored pear and drizzle
over 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 served
with a fresh salad.

COOKED FILLING FRESH FILLING

2 Tbl olive oil 2 Tbl olive oil
2 medium onions, finely chopped 2 medium red onions, sliced
2 large crushed garlic cloves 2 crushed garlic cloves
1 small leek, washed and finely chopped 4 cubes feta cheese
4 large sliced tomatoes 6 slices pepperoni
1 bunch parsley, finely chopped 4 tomatoes, sliced
salt and pepper to taste 1,tsp oregano
2 medium slices of ham, chopped 4 black olives, sliced

1 Tbl extra olive oil 1 Tbl extra olive oil

1 Tbl sea salt 1 Tbl sea salt

Refer to Pizza Dough ingredients and method. Once completed divide dough into two
pieces. 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. Spoon
tilling onto one portion of dough, cover with ham, top with 2nd portion of dough pinching
edges together to seal. Cut 2 slits on top layer of dough to allow steam to escape while it
bakes.
Brush liberally with extra oil, sprinkle over the sea salt. Bake in preheated oven 230”C for
15 to 20 minutes.

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

FOCACCIA
Follow the recipe and instructions as for Pizza Dough. Dimple dough with fingers, brush
liberally with olive oil, press the top with sprigs of fresh rosemary and 1/3 cup finely sliced
olives. Sprinkle over 1 tsp sea salt. Bake at 200”C for 20-25 minutes, or until crust is
golden. 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 making
bread types and doughs that are not baked in the Bread Factory. The addition of egg glaze
creates a lovely golden shiny topped roll.

1 large egg plus luke warm water to equal 1 cup

3 Tbl soft butter
3 1/4 cups high grade flour
2 Tbl milk powder
2 tsp sugar
4 tsp Edmonds Surebake Yeast

m$~ TIME: 1 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 dough
back 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 or
until lightly browned.

Poppy seeds, sesame seeds or mustard seeds maybe sprinkled on top after brushing with
egg.
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 two
seedless grapes per roll. Smooth into a ball, brush with glaze and sprinkle over a little
sugar. 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 out
onto lightly floured board brush with melted butter.

PINWHEEL FILLING:
Combine and mix well the following:

3/4 chopped apricots, or raisins

1/4 cup chopped walnuts
3 ‘rbl sugar
grated rind of one lemon

Sprinkle with fruit mixture, roll dough up like a cylinder, cut into 12 equal portions. Place
portions 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”C
for 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 shape
rolls. Leave to rise in a warm place for 30 minutes or until double in size. Just before
baking, top bread rolls with grated cheese. Bake at 200°C for 12-15 reins until golden
brown.

SANYO HOT CROSS BUNS

Use the Classic Dinner Roll recipe, replace 1 Tbl of flour with 1/2 tsp each of ground
allspice, mixed spice, cinnamon and nutmeg. Substitute the 2 tsp sugar for 1 1/2 Tbl soft
brown sugar. Knock the dough back and combine dough with 1 cup mixed fruit, leave to
rise. 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 a
thick 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 2
Tbl very hot water in the last 3 minutes of baking. For a much softer textured roll use the
Sanyo White Bread Master recipe ingredients.

18
 I

SANYO WHOLEMEAL ROLLS

Experiment with quantities of wholemeal flour and high grade flour to create different
textures. 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 topped
with sliced almonds just before baking.
Other variations in toppings are sesame or celery seeds. Create an indent with your finger
and layer over grated colby cheese. The indent of your finger helps prevent the cheese
from melting off the rolls.

1 large egg plus luke warm water to equal 1 cup

3 Tbl soft butter or margarine
1 tsp salt
2114 cups high grade flour
1 cup wholemeal flour
2 tsp sugar
4 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 dough
back 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 until
lightly browned.

19
 PASTA DOUGH
With the special PASTA button, fresh pasta can be made in minutes with the Bread
Factory. A PASTA extruder simpifies pasta making, although with a little practice a rolling
pin works quite well. This freshly cooked PASTA is a gourmet taste treat.

BASIC PASTA DOUGH

1 Tbl water
4 large eggs
1 tsp olive or vegetable oil
1 tsp salt
3 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. Snap
bread pan into place, Select PASTA. Press START. After 8 minutes of mixing, the Bread
Factory will beep and pause. During this pause, scrape sides and bottom of bread pan with
rubber spatula. The Bread Factory will automatically recommence and when the cycle is
completed, remove pasta dough from pan.
The dough consistency may be too wet and sticky due to variation in egg size or climate
effecting the consistency. Dust lightly with flour. Reshape dough into a ball, place into a
bowl and cover.

USING A PASTA EXTRUDER:

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

CUITING PASTA DOUGH:

To prepare dough for cutting and cooking, roll out on a lightly floured board. With a very
sharp knife, slice dough to required width. Cut ribbons of dough with scissors to required
length. 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 cook
the pasta within one hour, place cut pasta on a clean tea towel. If you plan to store the
pasta, let the pasta dry thoroughly then store in an airtight container.

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

20
21
(yf’fJ!!