Instructions:

• Using the basic setting on your bread machine, add water, bread mix then yeast (in that order) into bread machine and allow the machine to do its thing!

• Blend Earth Origin Bread mix, Yeast and water in a large bowl using above ingredient ratio.
• Knead vigorously by hand for 10 minutes or 8 minutes in a dough mixer (2 minutes slow, 6 minutes medium). Until smooth and elastic (test by stretching a small amount of dough into a rectangle: It should form a thin “window” in the centre).
• Gently knead dough for 30 seconds, by pressing and folding. Roll each piece of dough into a circular shape. Place each piece of dough onto a well-floured baking tray. Sprinkle Rye Flour on top of each dough piece. Loosely cover baking tray with a thin plastic. Allow to stand for 1 hour at room temperature.
• Gently mould each piece of dough into a cylindrical shape sprinkle Rye Flour on each dough piece. Cover dough with plastic for a further 1 hour, (until double in size).
• Using a sharp blade, slightly cut/slice the top of the dough as desired.
• Bake in a preheated oven at 200C - 220C for 20 minutes*. For a crisper crust, spray dough lightly with water before baking.
*Depending on your oven type, time may vary.


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Instructions:

• Using the basic setting on your bread machine, add water, bread mix then yeast (in that order) into bread machine and allow the machine to do its thing!

• Blend Earth Origin Bread mix, Yeast and water in a large bowl using above ingredient ratio.
• Knead vigorously by hand for 10 minutes or 8 minutes in a dough mixer (2 minutes slow, 6 minutes medium). Until smooth and elastic (test by stretching a small amount of dough into a rectangle: It should form a thin “window” in the centre).
• Gently knead dough for 30 seconds, by pressing and folding. Roll each piece of dough into a circular shape. Place each piece of dough onto a well-floured baking tray. Sprinkle flour on top of each dough piece. Loosely cover baking tray with a thin plastic. Allow to stand for 1 hour at room temperature.
• Gently mould each piece of dough into a cylindrical shape sprinkle flour on each dough piece. Cover dough with plastic for a further 1 hour, (until double in size).
• Using a sharp blade, slightly cut/slice the top of the dough as desired.
• Bake in a preheated oven at 200C - 220C for 20 minutes*. For a crisper crust, spray dough lightly with water before baking.
*Depending on your oven type, time may vary.


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Instructions:

• Add water, Oil, Ciabatta Mix and Instant Dry Yeast into Bowl.
• With a domestic Mixer, mix 10 minutes on low speed, scrape sides and mix 8-10 minues on Medium speed.
• Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size, about 30 minutes.
• To create the first fold, pick up one of the sides of the dough (on the right or the left) and fold it a third of the way over the rest of the dough. Brush off any excess flour.
  The second fold is like folding a letter. Pick up the opposite side of the dough that you folded and stretch it over the first fold, laying it on top. Brush off the extra flour.
  To make the third fold, grab the top edge of the rectangle (the side farthest from you) and pull in toward you, folding it one-third of the way.
  On all of these folds, gentle stretching is ideal and the dough should not be pinched closed in any way. You should be able to see the layers of the folds. Now it is time for the final fold. Fold the piece of dough closest to you (the bottom edge) over the other folds which will now create a square. Brush off the excess flour. Repeat this step every 30 minutes for 2 hours.
• Gently divide dough into pieces, taking care not to de-gas or “pop the bubbles”.
• Once cut and placed on a floured or greased baking tray, let it rest for 30 minutes to recover.
• Once Ciabatta has reached desired height, bake in preheated oven at 220C- 230C for 20 – 25 minutes*.
*Depending on size of the bread and oven type, time may vary.


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Instructions:

• Using the basic setting on your bread machine, add liquids, bread mix then yeast (in that order) into bread machine and allow the machine to do its thing!

• Add water, whole egg and oil into mixing bowl.
• Using the “beater” attachment, mix liquids for 2 minutes on medium speed.
• Add Gluten Free bread mix and dry yeast to liquid emulsion and mix for 2 minutes on slow speed.
• Scrape down sides and mix for a further 6 minutes on fast speed.
• In the meantime, lightly oil bread tins using oil.
• Scale bread into tins, and smooth top of loaf with scraper or by hand.
• Cover tins with plastic sheet or tea towel and rest for 80-90 minutes.
• Bake for 30-35 minutes* at 200C, or until skewer comes out clean.
• Remove baked bread from tins and allow to cool for atleast 30-40minutes before slicing.
*Depending on your oven, time may vary.


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