3When the dough is ready, remove dough from pan and turn dough out onto a lightly floured surface.
4Divide into 2 equal pieces.
5Shape and flatten slightly.
6Place on a well greased baking tray.
7Brush lightly with melted butter.
8Let stand, covered for
9Bake at 190˚C (375˚F) gas mark 5 for
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 | 9 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
10 Recipes for jams
Marmalade
Juice from oranges | 3 medium |
Rind of oranges grated | 2 |
Preserving sugar | 1 cup |
Water | 1 tbsp |
Pectin if needed | 2 tsp |
Use setting | 10 Jam |
Comments
•Warm the jars before filling.
•Use extra bake time if needed according to set of the marmalade and the size of the oranges.
•Remove the paddle with tongs before pouring the marmalade into the jars.
•Do not lift the lid during mixing.
•Seville oranges should be used for marmalade but are only available in January/February. If using other oranges pectin will be needed to firm up the marmalade refer to packet for instructions.
•This recipe will fill approximately 1 medium (400g) jar.
Raspberry and apple jam
Raspberries, frozen, measured before defrosting | 2 cups |
Chopped baking apples (peeled and cored) | 1 cup |
Preserving sugar | 1 cup |
Lemon juice | 3 tbsp |
Use setting | 10 Jam |
Comments
•Warm the jars before filling.
•Use tongs to remove the paddle before pouring the jam into prepared jars.
•Do not open lid during mixing.
Plum jam
Plums chopped, remove stone | 2 cups |
Chopped baking apples (peeled and cored) | 1 cup |
Preserving sugar | 1 cup |
Lemon juice | 3 tbsp |
Use setting | 10 Jam |
!Alternately use 3 cups of plums and no apples.
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring the jam into prepared jars.
• Do not open lid during mixing. Notes
Depending on quality of fruit pectin may be required to firm up the jam, refer to the packet for instructions.
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