Raspberry braid
Water | 1 cup | ||
Beaten egg | 1 med | ||
Butter (softened) | 2 tbsp | ||
Castor sugar | 1/4 | cup | |
Salt | 3/4 | tsp | |
Strong white bread flour | 33/4 | cup | |
Fast action yeast | 11/2 | tsp | |
Use setting | 8 Dough | ||
Method
Makes 2 braids.
1Measure ingredients into a baking pan.
2Insert baking pan securely into baking unit, close lid.
3Select dough setting.
4Push start button.
5When dough is ready remove dough from pan and on a lightly floured surface divide dough into half.
6Roll each half into a 36 x 20 cm (14 x 18inch) rectangle.
7Spread 3/8 cup raspberry jam lengthways down centre third of each rectangle.
8Make diagonal cuts from the outer edges 2.5cm (1inch) apart and 7.5cm (3 inches) long.
9Fold alternate strips of dough over filling.
10Place on a greased baking sheets.
11Brush with melted butter.
12Let rise 30 minutes (until well risen).
13Brush with an egg yolk and 1 tbsp water mixture.
14Combine until crumbly:
2 tbsp soft butter
2 tbsp brown sugar
1/4 ground almonds
1/8 cup flour
1 tsp nutmeg
15Sprinkle half over each dough.
16Bake at 175˚C (350˚F) gas mark 4 for
9 Pasta
Pasta
Eggs | 4 medium |
Pasta flour | 2 cups |
Use setting | 7 Pasta |
Method A
1 When the cycle is complete turn dough onto a lightly floured surface.
2 Using a hand cranked pasta machine or rolling pin, roll dough out to the desired thickness.
3 Cut into the desired width, 3mm (1/2 “ strips for narrow width).
4 Cook in boiling water for approximately 3 minutes.
Method B
If using a pasta machine follow the instructions provided.
When the pasta flour and eggs are mixing, a glue like mix is initially produced this can sometimes stick to the corners of the baking pan. If this happens wait until the cycle has ended, using a wooden spatula pull in the unmixed flour into the centre of the pan. Reclose the lid and select menu 7 and press to repeat the cycle, stop after 6 minutes.
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