Lighthouse Dessert Recipes 

Place bread mix and yeast in a large bowl. Add lukewarm water and mix with a fork to form a dough, mix further with hands to bring dough together. 

1. Turn the dough out onto a well-floured surface, knead for 8-10 minutes (applying extra flour to prevent the dough sticking) until the dough is soft and elastic. 

2. Place dough into a lightly greased bowl, cover with a clean damp cloth then leave in a warm place until dough doubles in size (approximately 45 minutes*). 

3. Preheat oven to 220 ̊C (200 ̊C fan forced). 

4. Turn out dough again onto a well-floured surface and knead lightly for 1 minute. Create desired shape then place onto a lined baking tray or into a lightly greased bread loaf tin. Re-cover and leave in a warm place until dough doubles in size again (approximately 30 minutes*). 

5. The loaf can be garnished by brushing with milk or lightly beaten egg then sprinkled with desired toppings. 

6. Place baking tray or bread tin into the preheated oven. Bake for 25-30 minutes or until golden brown. The loaf will sound hollow when tapped on the bottom. 

7. Once the loaf is baked, remove from the tin or baking tray and place on a wire rack. Allow to cool before slicing. 

8. Top with ricotta cheese, sliced banana and a drizzle of honey. 

Note: If you have a bread machine, you can follow the instructions on your machine to make the loaf of Crusty White Vienna.