Morphy Richards BM48324 manual Dough prog, White bread rolls, Wholewheat bread rolls, Croissant

48324 rev1_x 27/10/2011 12:12 Page 17

Dough (prog. 6)

White bread rolls

Water	11⁄4	cup (300ml)
Skimmed milk powder	1 tbsp
Butter (melted)	2 tbsp
Sugar	2 tbsp
Salt	11⁄2	tsp
Strong white bread flour	31⁄4	cup (468g)
Fast action yeast	11⁄2	tsp

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).

Wholewheat bread rolls

Water	11⁄4	cup (300ml)
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 (429g)
Fast action yeast	11⁄2	tsp

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).

Croissant

Milk	1 cup (240ml)
Egg	1
Butter	25g
Salt	11⁄2	tsp
Sugar	4 tsp
White bread flour	31⁄2	cup (504g)
Fast action yeast	11⁄2	tsp
Method

1Roll dough out into a rectangle Place 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. Repeat (rolling out, folding and chilling) 3 times.

4Roll into long rectangle and cut into triangles. Roll into croissant shape and leave to rise for 30 minutes.

5Glaze with egg and milk and cook for 15-20 mins at 200ºC (400°F, gas mark 6)

Hot cross buns

Water	1 cup (240ml)
Butter (melted)	1⁄4	cup (50g)
Sugar	1⁄4	cup (57g)
Egg (beaten)	1
Salt	1 tsp
Strong white bread flour	33⁄4 cup (540g)
Fast action yeast	2 tsp
Cinnamon	1 tsp
Nutmeg	1⁄4	tsp
Raisins	1 cup (150g)

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 for approx 16-18 minutes at 190°C (gas mark 5, 375°F).

Tea cakes

Warm water	1 cup (240ml)
Butter (melted)	50g
Salt	1 tsp
Sugar	50g
Dried milk	2 tbsp
Mixed spice	1 tsp
White bread flour	400g
Dried yeast	1 tsp
Currants	2⁄3 cup (100g)

Method

1Place all ingredients except currants in breadmaker and set to dough setting.

2After the cycle has finished knead in the currants.

3Make into 8-10 balls and place on greased baking sheet and leave to rise for 30 minutes.

4Cook at 200ºc (400°F, gas mark 6) for 15-20 minutes until golden brown.

For details of other Morphy Richards products, please see our website: 17