User Manual

64
BREAD AND SCONES
Serves 6 - 8
675g strong white bread flour
1 x 7g sachet easy blend yeast
10ml (2 tsp) caster sugar
5ml (1 tsp) salt
25g margarine
225g double gloucester cheese, grated
15ml (1 tbsp) fresh parsley, chopped
450ml (
3
/4 pint) hand hot milk
1 egg (medium), beaten to glaze
Serve with soup or use as a sandwich bread.
1 Mix flour, yeast, sugar and salt in a large bowl, rub in
the margarine and stir in the cheese and parsley.
2Add milk, mix to a soft dough. Turn out and knead for
about 10 minutes until smooth. Return dough to bowl,
cover with cling film.
3 Place on the lower shelf, prove on CONVECTION
40ºC for 25 - 30 minutes until double in size.
4 Roll out the dough to make a rectangle 38 x 28cm
(15 x 11") and roll up widthways. Cut in half, roll each
half into a long sausage shape. Overlap the two rolls
alternately to form a twist. Seal ends with a little egg.
5 Place the cheese twist onto a greased baking tray and
cover with cling film.
6 Place on the lower shelf, prove on CONVECTION
40ºC for 15 - 20 minutes. Remove the cling film.
7Preheat the oven to CONVECTION 220ºC.
8Glaze the dough with egg. Place on the lower shelf,
bake on CONVECTION 220ºC, for 25 minutes.
Rotate the tray 180º after half the cooking time.
CRUSTY CHEESE TWIST
Microwave Tip: Drying breadcrumbs
Spread 100g fresh breadcrumbs evenly
over a large plate.
Heat on 100% for 2 - 3 minutes, stir
every minute until crispy.
Serves 6 - 8
250g strong white bread flour
5ml (1 tsp) dried yeast
5ml (1 tsp) caster sugar
25g margarine
1 egg (medium), beaten
120ml (4 fl.oz) hand hot milk
25g margarine, melted
FILLING:
100g ground almond
100g caster sugar
2.5ml (
1
/2 tsp) almond essence
2 egg whites (medium)
TOPPING:
175g icing sugar
10ml (2 tsp) lemon juice (see tip, page 55)
10ml (2 tsp) water
flaked almond, to decorate
glacé cherry, halved, to decorate
1 Place flour, yeast and sugar in a bowl, mix well.
Rub in margarine. Add egg and milk, mix well to form
a soft dough. Knead for about 10 minutes until
smooth. Return to the bowl, cover with cling film.
2 Place on the lower shelf, prove on CONVECTION
40ºC for 20 - 25 minutes.
3 Roll the dough into a rectangle 20 x 36cm (8” x 14"),
brush with melted margarine.
4Prepare filling, mix almond, sugar, essence and egg
whites to a paste. Spread over the dough, roll up
tightly from longest side.
5 Place the roll on a greased baking tray, join ends to
form a ring. Using scissors snip 1cm (
1
/2") into the
dough along the length of the ring at 2cm (
3
/4")
intervals. Cover loosely with cling film.
6 Place on the lower shelf, prove on CONVECTION
40ºC for 15 minutes. Remove cling film.
7 Place on the lower shelf, bake on CONVECTION
220ºC for 21 minutes until golden.
Rotate the tray 180º after half the cooking time.
Cool before decorating.
8To prepare topping, mix icing sugar, lemon juice and
water until smooth. Spread evenly over the tea ring,
decorate with flaked almond and cherry.
DANISH TEA RING
VJC New CkBk 23/01/2003 15:45 Page 64