Breville the Custom Loaf BBM800XL Manuel D'instructions page 70

FILLING
Roasted garlic*
Pitted black Mediterranean olives
MAKING THE BIGA
In a small bowl, combine the water, flour and yeast and allow to ferment
overnight for up to 12 hours.
MAKING THE BREAD
Ensure the collapsible paddle is securely attached and in the upright position
before adding the biga, then the rest of the ingredients to the bread pan in
the order listed, except for the roasted garlic and olives. Secure the bread
pan inside the baking chamber. Select the CRUSTY LOAF setting and loaf
size. Press the START | PAUSE button. At the end of the second rise and
final punch down, press and hold the START | PAUSE button to momentarily
pause the cycle. Remove the dough from the bread pan. On a lightly floured
surface, roll the dough out into a rectangle about 6" (15cm) wide and 13"
(33cm) long. Spread the roasted garlic and olives all over the dough, leaving
a 1" (2.5cm) border. From the top short end, fold the dough over L of the way
down. Then take the shortest end closest to you and roll the dough "jelly roll"
style, into a tight roll, sealing the side edges as you roll. Seal the seam by
pinching it against the folded dough. Remove the collapsible paddle from
the bread pan and place the rolled dough, seam side down, into the bread
pan. Use caution as the paddle will be hot. Dust the top with flour. Close the
lid. Press the START | PAUSE button to resume the cycle. When the cycle is
complete, use oven mitts to remove the bread from the bread machine and
transfer to a wire rack to cool. Bread will slice best when allowed to cool.
70
2.5LBS 2.0LBS
1.25KG 1.0KG
1 whole bulb ¾ bulb
1 cup ¾ cup
5.0LBS
0.75KG
½ bulb
½ cup
*ROASTED GARLIC
To roast garlic, slice off the top of a whole garlic bulb. Place in a square sheet
of foil paper about 8" x 8" (20cm x 20cm). Drizzle 1 tablespoon of olive oil,
place two sprigs of thyme and sprinkle with salt and pepper. Enclose the garlic
by bringing up the sides of the foil and pinching the package closed. Bake in a
350°F (175°F) oven for approximately 35 minutes, or until the garlic cloves are
soft and creamy in texture. To use in the recipe above, allow to cool. Squeeze
the garlic bulb to extract the cloves. Keep them whole for this recipe.
1.0LBS
0.5KG
1/ 3 bulb
1/ 3 cup