Sweet Breads - cont.
Gingerbread | 750g | 1.0kg | 1.25kg |
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Water | 250ml | 375ml | 500ml |
Margarine | 1 tablespoon | 2 tablespoons | 3 tablespoons |
Salt | 11/2 teaspoons | 2 teaspoons | 21/2 teaspoons |
Golden syrup | 1/4 cup | 1/4 cup | 1/3 cup |
Ginger, ground | 2 teaspoons | 2 1/2 teaspoons | 3 teaspoons |
All spice, ground | 1 | 1 | 1 teaspoon |
/2 teaspoon | /2 teaspoon | ||
Plain flour | 480g (3) | 640g (4) | 800g (5) |
Yeast | 2 teaspoons | 2 teaspoons | 21/2 teaspoons |
Fruit & Nut Dispenser |
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Sultanas | 1/4 cup | 1/4 cup | 1/2 cup |
Almonds, slivered | 1 | 1 | 1 |
/4 cup | /4 cup | /4 cup | |
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Date & Expresso Loaf | 750g | 1.0kg | 1.25kg |
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Boiling water | 275ml | 375ml | 475ml |
Dates, chopped | 1/2 cup | 3/4 cup | 1 cup |
Coffee & chicory essence | 2 tablespoons | 3 tablespoons | 4 tablespoons |
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| 15 MINUTE BREAK |
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Margarine | 2 tablespoons | 3 tablespoons | 4 tablespoons |
Salt | 11/2 teaspoons | 11/2 teaspoons | 2 teaspoons |
Sugar | 2 tablespoons | 3 tablespoons | 4 tablespoons |
Skim milk powder | 2 tablespoons | 3 tablespoons | 4 tablespoons |
Plain flour | 480g (3) | 560g (31/2) | 640g (4) |
Yeast | 2 teaspoons | 2 teaspoons | 21/2 teaspoons |
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Note: Combine the first 3 ingredients in the bread pan and leave to cool for 15 minutes before proceeding.
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