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

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

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