STEAM RECIPES FROM ZANUSSI

STEAM MAKES GREAT TASTE EASY.

Browse our steam recipes, from mouth-watering focaccia to soft brioche rolls, or pita bread that pairs perfectly with your favourite dip. All prepared with our Zanussi Multifunction PlusSteam Oven.

 

TOMATO & BASIL FOCACCIA

DOUGH

328g Strong white flour

240g Tepid water

7g Fine sea salt

3g Fresh yeast

22g Oil

TOPPING

1 Punnet of cherry tomatoes

1 Bunch of basil

Olive oil for drizzling

Sea salt flakes

Dusting of semolina flour

Focaccia is delicious when eaten on its own, lightly dipped in oil. Or, why not try your focaccia with pancetta-wrapped chicken, topped off with avocado salsa?

METHOD

1. Add all ingredients to mixing bowl with the dough hook attachment in place. Ensure that the salt and yeast don’t come directly into contact with each other until you start to mix.

2. Mix on a slow speed for 5 minutes, then on a faster setting for a further 6 minutes.

3. Place in oiled bowl at room temperature and leave for 2 hours. Gently fold into an envelope shape after the 1st and the 2nd hour.

4. Leave to rest for 15 minutes then make indentations with fingers all over the bread, pressing the basil and tomatoes into the bread. Prove in a warm place until it’s doubled in size.


BAKING

 1. Pour 100ml of water in the bottom of the cavity. Set the oven to the True fan cooking PlusSteam heat programme. Press the PlusSteam button and let the oven preheat to 230C*.

2. Drizzle the dough with olive oil and sprinkle with sea salt flakes.

3. Place tray in the oven, reduce temperature to 200C and bake for 15 to 20 minutes or until golden brown.

Conventional cooking: Preheat oven to 240C. Place tray in the oven and reduce to 220C, bake for 15 to 20 minutes or until golden brown

EASY PITA (makes 6)

DOUGH

350g Strong white flour

220g Tepid water

16g Oil

7g Fine sea salt

7g Fresh yeast

This delicious middle-eastern bread is great for sharing with friends. Especially smothered in your favourite dip and paired with spicy lamb skewers.

METHOD

Add all ingredients to mixing bowl with the dough hook attachment in place. Ensure the salt and yeast don’t come into contact with each other until you start to mix.

Mix on a slow speed for 5 minutes, then on a faster setting for a further 2 minutes.

Place in lightly oiled bowl at room temperature and leave for 2 hours, knocking it back after the 1st and the 2nd hour.

Scale dough into 100g pieces; shape into rounds on a lightly floured work surface and leave to rest for 20 minutes.

Using a rolling pin, roll out the dough to about 5mm in thickness, dust with flour and place on baking tray.


BAKING

1. Pour 100ml of water in the bottom of the cavity. Set the oven to the True fan cooking PlusSteam heat programme. Press the PlusSteam button and let the oven preheat to 220C*.

2. Place tray in the oven, bake for 10 to 15 minutes or until puffed into a ball.

3. After baking remove from tray and cover with a clean tea towel until the pita has cooled.

 

Conventional cooking: Preheat oven to 220C. Bake for 15 to 20 minutes or until puffed into a ball. After baking remove from tray, place and cover on clean towels until the pita has cooled.

METHOD

1. Add all ingredients to mixing bowl with the dough hook attachment in place. Ensure the salt and yeast don’t come directly into contact with each other until you start to mix.

2. Mix on a slow speed for 5 minutes, then on a faster setting for a further 4 minutes.

3. Place the dough in oiled bowl at room temperature and leave for 2 hours, knocking it back and folding it into an envelope after the 1st and the 2nd hour.

4. Scale the dough into 200g pieces on a floured work surface and rest for a further 30 minutes covered with a plastic sheet.

5. Knock back for the final time then stretch, fold and roll the dough into a baguette shape on a floured work surface. Place on a tray dusted with semolina flour, seam side down. Use a sieve and give the baguette a light dust of flour over the top, then cover with a plastic sheet and leave to prove in a warm place until it’s doubled in size.


BAKING

Pour 100ml of water in the bottom of the cavity. Set the oven to the True fan cooking PlusSteam heat programme. Press the PlusSteam button and let the oven preheat to 230C*.

Make two cuts along the length of the baguette with a small sharp knife, one in front of the other in the centre.

Place tray in the oven, reduce temperature to 200C and bake for 15 to 20 minutes or until golden brown.

*Conventional cooking: Preheat oven to 240C. Place tray in the oven and reduce to 220C, bake for 15 to 20 minutes or until golden brown

GOLDEN BRIOCHE

DOUGH

350g Strong white flour

36g Caster sugar

7g Fine sea salt

10g Fresh yeast

48g Milk

 

HOLD BACK

105g Soft butter

 

EGG WASH

1 Egg

Pinch of salt

Why not use your brioche buns to make the ultimate burger? Just add a big juicy patty, your choice of cheese, sauces and salad. Easy.

METHOD

1.Add all ingredients, except the butter, to mixing bowl with the dough hook attachment in place. Ensure the salt and yeast don’t come directly into contact with each other until you start to mix.

2. Mix on a slow speed for 5 minutes, then on a faster setting for a further 4 minutes.

3. Add butter slowly to mixer whilst on slow speed until the butter is mixed thoroughly.

4. Place in lightly oiled bowl at room temperature and leave for 2 hours, knocking it back and folding it into an envelope after the 1st and the 2nd hour.

5. Scale dough into 100g pieces. Shape into rounds on a lightly floured work surface, then place on a tray lined with baking paper with space between them to prove. Cover with a plastic sheet and place in a warm place until they have doubled in size 


BAKING

1. Pour 100ml of water in the bottom of the cavity. Set the oven to the True fan cooking PlusSteam heat programme. Press the PlusSteam button and let the oven preheat to 200C*.

2. Egg wash buns lightly (sprinkle with sesame seeds, optional).

3. Place tray in the oven, reduce temperature to 170C and bake for 10 to 15 minutes or until golden brown. 

*Conventional cooking: Preheat oven to 240C. Place tray in the oven and reduce to 220C, bake for 15 to 20 minutes or until golden brown

CLASSIC LOAF

DOUGH

490g Strong white flour

320g Tepid water

10g Fine sea salt

10g Fresh yeast

20g Butter or lard

Why not smother your classic loaf in a mixture of cheese, flour, pepper and sauces, to make a tangy and delicious Welsh rarebit?

METHOD

1. Add all ingredients to mixing bowl with the dough hook attachment in place. Ensure the salt and yeast don’t come into contact with each other until you start to mix.

2. Mix on a slow speed for 5 minutes, then on a faster setting for a further 4 minutes.

3. Place in oiled bowl at room temperature and leave for 2 hours, knocking it back after the 1st and the 2nd hour.

4. Place in greased 1kg loaf tin seam side down, flour the surface and cover with a plastic sheet. Leave in a warm place for final prove until the dough has doubled its size.


BAKING

1. Pour 100ml of water in the bottom of the cavity. Set the oven to the True fan cooking PlusSteam heat programme. Press the PlusSteam button and let the oven preheat to 220C*.

2. Make one shallow cut with a small sharp knife down the middle of the loaf.

3. Place tray in the oven, reduce temperature to 200C and bake for 20 to 25 minutes.

*Conventional cooking: Preheat oven to 220C. Place tray in the oven and reduce to 200C. Bake for 20 to 25 minutes, take dough out of tin and return to the oven and bake until golden brown.

SIMPLE CIABATTA

DOUGH

330g Strong white flour

240g Tepid water

7g Fresh yeast

3g Fine sea salt

16g Olive oil

One way to eat your tasty ciabatta is with grilled chorizo, pepperonata and rocket.

METHOD

1. Add all ingredients to mixing bowl with the dough hook attachment in place. Ensure that the salt and yeast don’t come into contact with each other until you start to mix.

2. Mix on a slow speed for 5 minutes, then on a faster setting for a further 4 minutes.

3. Place in a lightly oiled bowl at room temperature and leave for 2 hours. Gently fold into an envelope after the 1st and the 2nd hour.

4. Pour dough onto a well-floured tray and fold in an envelope shape again, prove in a warm place until it's increased in size by 50%.


BAKING

1. Pour 100ml of water in the bottom of the cavity. Set the oven to the True fan cooking PlusSteam heat programme. Press the PlusSteambutton and let the oven preheat to 240C*.

2. Gently lift, turn, stretch and place the ciabatta flour side up onto a new tray dusted with course semolina.

3. Place tray in the MFO oven with PlusSteam and reduce temperature to 220C. Bake for 15 to 20 minutes or until golden brown.

*Conventional cooking: Preheat oven to 240C. Place tray in the oven and reduce to 220C, bake for 15 to 20 minutes or until golden brown

SEEDED LOAF

DOUGH

455g Strong white flour

50g Wholemeal flour

325g Tepid water

10g Fine sea salt

10g Fresh yeast

 

SEEDED CRUST

50g Pumpkin seeds

50g Sesame seeds

50g Poppy seeds

50g Sunflower seeds

Your seeded loaf is a perfect pairing for the deep, rich flavour of roasted beetroot soup.

METHOD

1. Add all ingredients to mixing bowl with the dough hook attachment in place. Ensure the salt and yeast don’t come into contact with each other until you start to mix.

2. Mix on a slow speed for 5 minutes, then on a faster setting for a further 4 minutes.

3. Place in oiled bowl at room temperature and leave for 2 hours, knocking it back after the 1st and the 2nd hour.

4. Place dough onto lightly floured work surface. Work into a square then fold top to middle, bottom to middle and roll into a loaf shape using downwards pressure at the ends to round them.

5. Mix all seeds together in a large tray. Roll the loaf on a clean damp towel and then roll it in the seed mix. Place seam side down on a tray lined with baking paper and cover with a plastic sheet. Leave to prove in a warm place until it’s doubled in size.


BAKING

1. Pour 100ml of water in the bottom of the cavity. Set the oven to the True fan cooking PlusSteam heat programme. Press the PlusSteam button and let the oven preheat to 230C*.

2. Place tray in the oven, after 10 seconds reduce temperature to 200C and bake for 15 to 20 minutes or until golden brown.

*Conventional cooking: Preheat oven to 230C. Place tray in the oven and, after 10 seconds, reduce to 200C. Bake for 15 to 20 minutes or until golden brown.