Morphy Richards 48300 manual Recipes for dough

Page 18

8 Recipes for dough

See other tips page 13.

White bread rolls

Water	11/4	cups
Skimmed milk powder	1 tbsp
Sugar	2 tbsp
Salt	11/2	tsp
Sunflower oil	2 tbsp
Strong white bread flour	31/4	cups
Fast action yeast	11/4	tsp
Use setting	8 Dough

Method

1Knead and shape the dough into 6 rolls

2Place on a greased baking tray

3Brush lightly with melted butter

4Cover for 20-25 minutes

5Allow to rise until they are double in size and glaze

6Bake for approx 15-20 minutes at 190°C, 375˚F gas mark 5.

Wholewheat bread rolls

Water	11/4	cups
Skimmed milk powder	2 tbsp
Honey	2 tbsp
Brown sugar	1 tbsp
Salt	11/2	tsp
Sunflower oil	2 tbsp
Strong wholewheat bread flour	31/4	cups
Fast action yeast	11/4	tsp
Use setting	8 Dough

Method

Follow method given for white rolls.

Hot cross buns

Water	1 cup
Butter (softened)	1/4	cup
Sugar	1/4	cup
Egg (beaten)	1
Salt	1 tsp
Strong white bread flour	33/4 cups
Fast action yeast	2 tsp
Cinnamon	1 tsp
Nutmeg	1/4	tsp
Raisins	1 cup
Use setting	8 Dough

Method

1Divide into 8-12 pieces. Shape and flatten slightly.

2Slash top of bun to form a cross.

3Glaze with egg and milk (but not the cross).

4Cover and allow to rise for 30 minutes.

5Bake in oven 375˚F (190˚C) gas mark 5 for 16-18 minutes.

Pizza base

Water	1 cup
Sugar	2 tbsp
Salt	1 tsp
Sunflower oil	1 tbsp
Strong white bread flour	23/4 cups
Fast action yeast	3/4 tsp
Use setting	8 Dough

Method

1Pre-heat oven.

2Shape into a flat round shape (12”) 30cm. Place on a greased baking tray. Brush lightly with oil.

3Cover for 15 minutes and allow to rise.

4Add your desired topping.

5Bake at approx 200˚C until golden brown.

! This is for a deep pan 12” size.

For a thin and crispy, divide into 2 for 2 x 12” pans.

Russian Kulich

Water	1 cup
Beaten egg	1 med
Skimmed milk powder	3 tbsp
Butter (softened)	1/4 cup
Flaked almonds	2 tbsp
Salt	1 1/2 tsp
Raisins	1/4 cup
Mixed fruit	1/3 cup
Strong white flour	31/4 cup
Fast action yeast	1 1/4 tsp
Use setting	8 Dough

Method

Makes 2 large baps

1Add ingredients in order as listed.

2Select dough setting and push start button.

3When the dough is ready, remove dough from pan and turn dough out onto a lightly floured surface.

4Divide into 2 equal pieces.

5Shape and flatten slightly.

6Place on a well greased baking tray.

7Brush lightly with melted butter.

8Let stand, covered for 20-25 minutes or until double in size.

9Bake at 190˚C (375˚F) gas mark 5 for 15-20 minutes.

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Contents Yeast content Mains switchAccurate measuring is essential Important safety instructions Contents Electrical requirements IntroductionBefore first use About this breadmakerComponents Control panel buttons, display & functions 10 Jam Program descriptionsDough BakeUsing your breadmaker Using the timer Slicing and storing bread Power interuptionBeeper Storing the unit Care and cleaningDo not use any of these when cleaning Special care for the non-stick finishUnderstanding baking Important note on floursOther ingredients Measuring ingredients Ingredient temperatures Other tips when making dough Creating your own yeast breadSpecial glazes for yeast breads Recipes for basic breads Recipes for french bread Recipes for wholewheat bread RapidSweet Recipes for fastbake small Recipes for fastbake largeRecipes for cakes Recipes for dough Method a PastaRaspberry braid Method BRaspberry and apple jam Recipes for jamsMarmalade Plum jamGluten free white bread Gluten free recipesBread mixes Madeira gluten free cakeBaking cycle times Operation sequence and cycle timesFlour types Liquids, flour and othersWater and liquids Cup White Brown Granary Whole Plain Meal SoftgrainNeed help? Questions about general Performance and operationQuestion Questions about ingredients Recipes Bread did not rise enough TroubleshootingBread sinks in the centre Bread rises too muchBread has large holes in texture Bread under baked with soggy centreBread over browned Bread surface is stickyTwo-year guarantee Helpline