Morphy Richards BM48322 manual Wholewheat bread rolls, Hot cross buns, Ciabatta, Bagels, Croissant

48322 a4:45xxx rev1 11/01/2010 09:26 Page 20

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 then glaze, if required.

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

Method

1Place all ingredients in pan and set to dough setting.

2Pour the wet dough onto a floured board and cover with a bowl, leave to rest for 20 minutes.

3Lightly flour two baking trays and place half the dough on each tray. Lightly flour, cover and let rise for 45 minutes.

4Dimple the dough and bake in an oven at 220ºC (425°F, gas mark 7) for 25-30 minutes, spraying with water every 5 minutes to crisp the crust.

Wholewheat bread rolls

Water	11⁄4 cup
Skimmed milk powder	2 tbsp
Butter (melted)	2 tbsp
Honey	2 tbsp
Brown sugar	1 tbsp
Salt	11⁄2 tsp
Strong wholewheat bread flour	31⁄4 cup
Fast action yeast	11⁄2 tsp
Use setting	6 Dough
Method
Follow method given for white rolls.
Hot cross buns
Water	1 cup
Butter (melted)	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	6 Dough

Method

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

2Score a cross on the top of each bun.

3Glaze with egg and milk.

4Cover and allow to rise for 30 minutes.

5Bake in the oven at 190ºC (375°F, gas mark 5) for 16-18 minutes.

Ciabatta

Water	11⁄3	cup
Olive oil	1 tbsp
Salt	11⁄2	tsp
Sugar	1 tsp
Strong white bread flour	3 cups
Dried yeast	11⁄2	tsp
Use setting	6 Dough

Bagels

Warm water	11⁄8 cup
Vegetable oil	2 tsp
Sugar	1 tbsp
Salt	2 tsp
Strong white bread flour	4 cups
Fast action yeast	1 tsp
Use setting	6 Dough

Method

1Place all ingredients in pan and set to dough setting.

2Dough will be firm.

3Cut into 10-12 balls and roll into a sausage shape, form a ring and seal the edges.

4Place on an oiled tray, cover and allow to rise for 20 minutes.

5Boil the bagels in sugary water for 1 minute, turning half way through.

6Place on oiled tray and bake in oven at 220ºc (425°F, gas mark 7) for 20 minutes turning once.

Croissant

Milk	1 cup
Egg	1
Butter	25g
Salt	11⁄2	tsp
Sugar	4 tsp
White bread flour	31⁄2	cup
Fast action yeast	11⁄2	tsp
Use setting	6 Dough

Method

1Roll dough out into a rectangle

2Place 250g of butter on one side and fold other side over, sealing the edges.

3Roll out into a rectangle and fold right third into the centre followed by the left third. Seal and wrap in cling film, chill for 20 minutes

4Repeat step 3 (rolling out, folding and chilling) twice more.

5Roll into long rectangle and cut into triangles. Roll into croissant shape and leave to rise for 30 minutes.

6Glaze with egg and milk and cook for 15-20 mins at 200ºC (400°F, gas mark 6)

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