Morphy Richards 48220, 48230 manual Chocolate bread, Russian kulich, Bagels, Croissants, Method

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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

 

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 lightly-floured surface.

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 lightly-floured surface into a 30cm (12 inch) square.

7Place chilled butter on centre third of dough. Fold each side over the

18

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Contents Breadmaker Important Safeguards Before first use Electrical requirementsComponents Contents Control panel settings & functions Basic breads Whole wheat/wholemealSpecialty How to use your breadmaker For all settings 1 toMeasure ingredients carefully and accurately Special Note Using the timer for delayed completion Slicing and storing breadTroubleshooting Storing the unitElectrical cord Knowing your ingredients IntroductionUnderstanding baking Measuring your ingredients Ingredient temperatures Other tipsSpecial glazes for yeast breads Recipes Olive bread Cheese ‘n’ onion breadPesto bread Cottage dill breadRaisin bread Chunky nut breadSunny orange bread Peanut butter breadBagels Chocolate breadRussian kulich CroissantsPizza dough Hot cross buns English muffinsRaisin kolocky Banana nut cake DoughnutsStandard cake mix Raisin filling CombineJam Making Apple & walnut cakeFastbake For Fastbake models only 48230 seriesAuto setting ExtrabakeBaking cycle times Need help? Questions about ingredients and recipes Baking tips for yeast breads ResultsSee p13 See p14 See p15 Mushroom bread TroubleshootingCratered bread Gnarly loavesPage 444/8304/96 Rev