Black & Decker BMH110 manual Doughs

Double Bran Bread

11/3 cups water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

2 tablespoons brown sugar 1⁄2 cup bran flakes

1/3 cup toasted bran

4 cups plain flour

1 tablespoon dry active yeast

Cracked Wheat & Sunflower Bread

11/3 cups water

2 tablespoons butter or oil

1 tablespoon milk powder

2 teaspoons salt

1 tablespoon sugar 11⁄2 tablespoons honey

1/3 cup cracked wheat cereal

1/3 cup sunflower seeds

4 cups plain flour

1⁄2 tablespoon dry active yeast

Bran Bread

11/3 cups water

2 tablespoons butter or oil

2 tablespoons milk powder

2 teaspoons salt

2 tablespoons & 2 teaspoons brown sugar 1⁄4 cup wheat bran

31⁄2 cups plain flour

1 tablespoon dry active yeast

Doughs

The recipes in this section are all made on the DOUGH setting. They do not cook in the unit and require further preparation after removing from the machine.

Many of the recipes in this section will require you to rest the dough after removing from the machine and then instruct you to “punch down”. To do this, use your fist and punch dough once to release air.

Procedure

The procedure and preparation of doughs will vary from recipe to recipe. Follow each recipe procedure carefully.

Bread Rolls

1 cup & 2 tablespoons water

2 tablespoons & 2 teaspoons butter or oil

2 teaspoons salt

2 tablespoons sugar

1 egg

4 cups plain flour

1 tablespoon dry active yeast

Place all ingredients in bread pan in order listed, select DOUGH cycle and press START.

When cycle is complete, remove dough from bread pan.

Divide dough into 12 equal pieces and roll into desired shapes. Place 2-3 cm apart on a greased baking tray and brush with milk.

Cover the rolls with plastic wrap and allow to rise for 30 minutes until doubled in size.

Place in a pre-heated oven (200°C). Bake for 12-15 minutes or until golden brown.

Croissants

11⁄4 cups water

2 tablespoons butter or oil

2 tablespoons milk powder

2 teaspoons salt

2 tablespoons sugar

4 cups plain flour

1 tablespoon dry active yeast

250g butter

1 egg

2 tablespoons milk

Place the first 7 ingredients in the bread pan in the order listed. Select the DOUGH cycle and press START.

When the cycle is complete, remove dough from the bread pan and place in a buttered bowl.

Cover with plastic wrap and allow to stand on the bench to let the dough rise for 30 minutes.

Place the 250g of butter between 2 pieces of plastic wrap and roll the butter with a rolling pin to 2.5cm thick. Chill until firm. Punch the dough down and roll into a 25 x 30cm rectangle.

Place the sheet of chilled butter onto the dough, leaving 2.5cm on 3 sides.

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