This dish contains the following allergens: Eggs, Wheat
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500g
strong white flour
1 tsp
salt
7g
sachet easy blend yeast
2 tbsp
olive oil
340ml
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
17oz
strong white flour
1 tsp
salt
0.25oz
sachet easy blend yeast
2 tbsp
olive oil
11fl. oz
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
Utensils
Step 1
In a large bowl, add flour, salt and yeast and mix until evenly combined. Stir in oil and water until the dough comes together and begins to form a ball.
Step 2
Turn dough out onto a floured surface and knead by hand until the dough starts to feel smooth, about 10 minutes. Divide the dough into 3 equal pieces and roll each piece into a long sausage shape, about 40cm long. Plait the strands together and tuck ends underneath dough to hold in place.
Step 3
Insert both crisper plates into drawer and place a piece of baking parchment on the plates. Place dough in the centre of the baking parchment, then close drawer.
Step 4
Select MEGAZONE, select PROVE, set temperature to 35°C and set time to 50 minutes. Press START/STOP to begin proving. When proving is complete, the dough should be doubled in size.
Step 5
Remove drawer and brush dough with beaten egg and sprinkle with poppy seeds. Close drawer. Select MEGAZONE, select BAKE, set temperature to 200°C and set time to 18 minutes. Press START/STOP to begin cooking.
Step 6
When cooking is complete, bread will be golden brown and sound hollow when tapping base. Allow bread to cool on a wire rack before slicing.
In a large bowl, add flour, salt and yeast and mix until evenly combined. Stir in oil and water until the dough comes together and begins to form a ball.
500g
strong white flour
1 tsp
salt
7g
sachet easy blend yeast
2 tbsp
olive oil
340ml
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
17oz
strong white flour
1 tsp
salt
0.25oz
sachet easy blend yeast
2 tbsp
olive oil
11fl. oz
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
Step 2 of 6
Turn dough out onto a floured surface and knead by hand until the dough starts to feel smooth, about 10 minutes. Divide the dough into 3 equal pieces and roll each piece into a long sausage shape, about 40cm long. Plait the strands together and tuck ends underneath dough to hold in place.
500g
strong white flour
1 tsp
salt
7g
sachet easy blend yeast
2 tbsp
olive oil
340ml
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
17oz
strong white flour
1 tsp
salt
0.25oz
sachet easy blend yeast
2 tbsp
olive oil
11fl. oz
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
Step 3 of 6
Insert both crisper plates into drawer and place a piece of baking parchment on the plates. Place dough in the centre of the baking parchment, then close drawer.
500g
strong white flour
1 tsp
salt
7g
sachet easy blend yeast
2 tbsp
olive oil
340ml
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
17oz
strong white flour
1 tsp
salt
0.25oz
sachet easy blend yeast
2 tbsp
olive oil
11fl. oz
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
Step 4 of 6
Select MEGAZONE, select PROVE, set temperature to 35°C and set time to 50 minutes. Press START/STOP to begin proving. When proving is complete, the dough should be doubled in size.
500g
strong white flour
1 tsp
salt
7g
sachet easy blend yeast
2 tbsp
olive oil
340ml
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
17oz
strong white flour
1 tsp
salt
0.25oz
sachet easy blend yeast
2 tbsp
olive oil
11fl. oz
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
Step 5 of 6
Remove drawer and brush dough with beaten egg and sprinkle with poppy seeds. Close drawer. Select MEGAZONE, select BAKE, set temperature to 200°C and set time to 18 minutes. Press START/STOP to begin cooking.
500g
strong white flour
1 tsp
salt
7g
sachet easy blend yeast
2 tbsp
olive oil
340ml
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
17oz
strong white flour
1 tsp
salt
0.25oz
sachet easy blend yeast
2 tbsp
olive oil
11fl. oz
tepid water
1
egg, beaten
1-2 tsp
poppy seeds
Step 6 of 6
When cooking is complete, bread will be golden brown and sound hollow when tapping base. Allow bread to cool on a wire rack before slicing.
