Chocolate bread
Ingredients | Large | |
Water | 1 cup | |
Egg (beaten) | 1 medium | |
Skimmed Milk Powder | 1 tbsp. | |
Butter | 1 tbsp. | |
Sugar | 1/2 cup | |
Salt | 1/2 | tsp. |
Walnuts (chopped) | 1/4 | cup |
Strong White Flour | 21/8 cups | |
Cocoa Powder | 1/2 | cup |
Dry Yeast | 1 tsp. | |
Use setting | 8 |
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Russian kulich
Ingredient | Large | ||
Water | 1 cup | ||
Skim Milk Powder | 3 tbsp. | ||
Eggs (beaten) medium | 2 medium | ||
Butter | 1/4 | cup | |
Salt | 11/2 | tsp. | |
Strong White Flour | 31/4 | cups | |
Flaked Almonds | 2 tbsp. | ||
Raisins | 1/4 | cup | |
Mixed Candied Fruit | 1/3 | cup | |
(1) Dry Yeast | 11/2 | tsp. | |
Use Setting | 2 or 3 |
Bagels
Ingredients
Water | 1 cup |
Sugar | 11/2 tsp. |
Salt | 1 tsp. |
Strong White Flour | 3 cups |
Strong Dry Yeast | 1 tsp. |
Use Setting | 9 |
Method
Makes 10 bagels.
1Measure water, sugar, salt, flour and yeast into baking pan.
2Insert baking pan securely into unit, close lid.
3Select setting 9 and push start button.
4When dough is ready, remove from pan and turn dough out onto a
5Divide into 10 equal portions. Roll into
smooth balls. Use thumbs to make a 11/2 inch hole in the centre of each ball.
6Place on a greased baking sheet.
7Grease top of each bagel with vegetable oil. Cover with wax paper and dry towel. Place in a warm area free of drafts and allow to rise for approximately
30 minutes.
8Meanwhile, bring 2 litres of water and 1 tablespoon sugar to boil.
9Simmer 3 to 4 bagels at a time in water for 1 to 2 minutes. Turn once or twice.
10Remove with slotted spoon. Drain on paper towels. Place on greased baking sheet dusted with oatmeal.
11Brush lightly with egg yolk and water mixture.
12Sprinkle with poppy or sesame seeds, diced onion, garlic chips, or grated cheddar cheese, if desired.
13Bake at 200°C (400°F) gas mark 6 for 25 to 30 minutes.
Croissants
Ingredients
Water | 3/4 cup |
Skim Milk Powder | 2 tbsp. |
Sugar | 1 tbsp. |
Salt | 1 tsp. |
Butter | 1 tbsp. |
Strong White Flour | 2 cups |
(1) Dry Yeast | 3 tsp. |
Butter Chilled and sliced | 1/2 cup |
Egg | 1 large (whisked together with |
| 1 tbsp. of cold water) |
Use Setting | 9 |
Method
Makes 12 croissants.
1Measure water, dry milk, sugar, salt, butter, flour into baking pan. Sprinkle yeast into centre of flour.
2Insert baking pan securely into unit, close lid.
3Select setting 9 and push start button.
4Meanwhile, roll 1/2 cup of chilled butter slices between two sheets of waxed paper into a 25 x 18cm (10 x 7 inch) rectangle. Chill at least 1 hour.
5The breadmaker will beep 3 times and the display will show ‘END’ when dough is ready.
6Remove dough from pan and roll dough out to 7mm (1/4 inch) thickness
on a
7Place chilled butter on centre third of dough. Fold each side over the
18