User Manual

61
ILK BREAD
1 Place flour, yeast, sugar and salt in a large bowl, mix
well. Rub in the butter, add milk, mix to a soft, pliable
dough. Turn out and knead for 3-4 minutes until
smooth. Return dough to bowl, cover with cling film.
2 Place on turntable, prove on CONVECTION 40°C
for 20-25 minutes until almost double in size.
3
Divide dough into two equal pieces, knead each in
turn for 2-3 minutes. Shape dough into oblongs to
fit two greased, 1.5 litre (2
1
/ 2 pint) Pyrex® loaf
dishes. Cover with cling film, return to oven to prove.
4 Prove on CONVECTION 40°C for 10-15 minutes.
5 Remove cling film. Glaze with egg, using scissors,
make shallow snips all over the surface to make
a “spiky” effect (optional).
6 Place both dishes on low rack, bake in a preheated
oven CONVECTION 220°C for 25-30 minutes
until golden.
MAKES 2 LOAVES PREPARATION TIME -15 MINUTES
M
675g (1
1
/2lb) strong white flour
1 x 7g sachet of easy blend yeast
10ml (2tsp) caster sugar
5ml (1tsp) salt
50g (2oz) butter
450ml (
3
/4 pint) hand hot milk
1 egg (size 3), beaten to glaze
B
READ & SCONES
SERVES 6-8 PREPARATION TIME - 20 MINUTES
1 Mix flour, yeast, sugar and salt in a large bowl, rub
in the butter.
2 Add water, mix to a soft dough. Turn out and
knead for 3-4 minutes. Return dough to bowl,
cover with cling film. Prove on CONVECTION
40°C for 20-25 minutes until double in size.
3 Roll out the dough to make a rectangle 38 x 28cm
(15 x 11"), sprinkle with the cheese and parsley.
Roll up widthways. Cut in half, roll each half into
a long sausage shape. Overlap the two rolls
alternately to form a twist, pull the two ends
together into a ring. Seal ends with a little egg.
4 Place the cheese twist onto a greased, round
baking tray, cover with cling film. Prove on
CONVECTION 40°C for 10-15 minutes.
5 Preheat the oven to CONVECTION 220°C. Whilst
the oven is preheating chill the dough, this will
prevent the dough from over rising.
6 Glaze the dough with egg, bake in the oven on
CONVECTION 220°C, for 25 minutes.
675g (1
1
/2lb) strong white flour
1 x 7g sachet easy blend yeast
10ml (2tsp) caster sugar
5ml (1tsp) salt
25g (1oz) butter
450ml (
3
/4 pint) hand hot water
175g (6oz) Edam cheese, grated
15ml (1tbsp) fresh parsley, chopped
1 egg (size 3), beaten to glaze
RUSTY CHEESE TWIST
C
Serve with soup or use as a sandwich bread.
Variations:
Wholemeal Bread: Substitute strong white flour
with strong wholemeal flour.
Crisp wholemeal rolls: Divide into 12 even pieces
at Stage 4. Place in two greased flan dishes and
prove one layer at a time on LOW for 3-4 minutes.
Jet Convection: Cook one layer at a time on the
low rack. Cook on DUAL COOK 220
° C, LOW for 10
minutes until golden.
Quartz Grill: Place on the low rack and cook on
DUAL GRILL, MEDIUM for 7-8 minutes until golden.
Microwave Tip: Freshening bread
Place 100g (4oz) bread on the turntable and heat on
HIGH for 30 seconds.