Prima ABM10 instruction manual Bagels, Croissants, Ingredients Amount

Page 33 Home Bakery

BAGELS

Add ingredients to pan as per basic white bread recipe. You can substitute up to half the white flour for wholemeal or brown if you wish. Select DOUGH (8). When the process is complete proceed as follows:

Cut the dough into 15-20 equal pieces and roll into balls. Make a 1” (2.5cm) hole in the middle to form a ring shape. Cover and allow rising in a warm place for 30-40 minutes.

Meanwhile bring 2 litres of water and 2 tbsp of sugar to a gentle boil. When the bagels are ready, add to the water 2 at a time and boil uncovered for 2 minutes turning once.

Place bagels on a lightly greased baking tray and bake in a pre-heated oven for 30 minutes at 180° C (gas 5) – or until golden brown.

	CROISSANTS
Ingredients	Amount
Water	250ml
Strong white flour	460g
Sugar	2 tbsp
Butter	2 tbsp
Salt	1 tsp
Yeast	2 ½ tsp

You will also need 250g of butter or margarine, 1 egg, a little milk and some cling film.

Method: Place the ingredients into the bread pan, select DOUGH (8) mode, press START. Meanwhile, place the butter between two pieces of cling film. Using a rolling pin gently roll the butter until it becomes a 1” thick rectangular slab. Remove to the fridge to chill.

When the dough cycle is complete remove the dough from the machine. On lightly floured surface roll the dough into a rectangle 10” x 12”. Remove the chilled butter slab from the fridge, remove the cling film and lay the butter across the dough in such a way that the dough can be folded over to form a sandwich with the butter in the middle. Roll the dough again into a rectangular sheet 10” x 12”. Try to make sure the butter between the dough spreads out evenly as you go.

Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of the triangle, roll each piece then turn each end in slightly to form the traditional croissant shape. Lay the 8 croissants on a baking tray giving each one as much room as possible. Remove to a warm place for 40-60 minutes to rise.

Pre-heat oven to 200C (gas 6). Brush the top of each croissant with a beaten egg mixed with 2 tbsp milk. Bake for 10-12 minutes or until golden brown.

2001 ABM10 rev.0